Gluten Free Regina would like to introduce you to Easy Brazilian Cheese Bread Recipe
I had the Easy Brazilian Cheese Bread at a friend’s house. She finally gave me the recipe and I kept putting off trying to bake them. With COVID19 I had time on my hands and like everyone else, I turned to my oven/stove for comfort in the isolation.
These little balls are chewy in the middle. You can make them with most types of cheeses. I added Montreal Steak Spice to mine instead of salt. It would be delicious to add different herbs.
Easy Brazilian Cheese Bread Recipe
Prep time:5 minutes
Cook time:15 minutes
Yield:Enough batter for 16 – 20 mini muffin sized cheese bread
The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.
1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer’s cheese (if using fresh farmer’s cheese, you may want to add another 1/2 teaspoon of salt)
1 teaspoon of salt (or more to taste)
*It helps when baking with eggs to start with eggs at room temperature. If you don’t plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge. Special equipment:
One 24-well or two 12-well mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
1 Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Spread a small amount of olive oil around the insides of each well of a mini-muffin tin.
2 Blend ingredients: Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point, you can store the batter in the refrigerator for up to a week.
3 Pour into mini-muffin tin: Pour batter into the prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
4 Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from the oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
“Being diagnosed with celiac disease in 2010 led to many changes. For the first few years, I avoided all breads, baking, and pastas. The few times I’d purchase some gluten free breads or baking, I was very disappointed. It usually tasted like saw dust, or had a crumbly texture that was not at all appealing.
After many years of frustration at what was available commercially, and being fed up with reading all the long lists of chemical ingredients/additives on the ingredient lists of gluten free items, I decided to learn how to bake again.
Through the years of trial and error, I have finally found some recipes that are hard to tell that they are gluten free when you taste them. This page contains the easiest mixes I have made, that turn out wonderfully almost every time.
I have boxed up some of my most fool-proof mixes and am making them available for consumers who need gluten or other allergen free foods, and miss the wonderful home-made freshness and the taste that comes with home baking. These mixed are easy to make – no tricky procedures or specialized equipment needed.
All mixes that I make are additive and preservative free. Most of my flour is freshly ground when I blend and box the mixes. If you have found a mix you’d like to try, but are allergic to ingredients in that mix – milk, nuts, etc. – let me know. I can do a custom blend.
I also have created a sugar-free line, using all natural, diabetic safe sugar replacements – no aspartame. These mixes use Xylitol, Erythritol, and Stevia blends. I also make Sugar Replacement Icing Sugar and Brown Sugar for those who love to do their own baking.”
FRESH ground flour
All mixes on this site are gluten free. Look on each mix for the following allergen”
So, I generally measure out my water into the pan by using a bowl. If there’s 4 of us eating I put in 5 bowls of water. 6 of us- 7 bowls of water.
I add in enough chicken to feed us. A few chicken breasts without bones and a few thighs with skin and bone. But grandma usually uses a whole mini chicken. I just like keeping it simpler. Lol.
Boil/simmer until cooked. Then take the chicken out, cut it up and place aside.
Add in two heaping handfuls of ginger, sliced. Sometimes without the skin and sometimes with the skin. Just depends on our mood that day, if we feel like scraping it off. 😅
Add in two chicken bouillon cubes, garlic salt (1 tbsp or so), a few dollops of oyster sauce. Then let simmer on low for a few hours.
I then add one onion cut into thin slices and turn it up until the onion is tender. Add a splash/drizzle of soy sauce, and some pepper.
Then add the chicken back in and turn off the heat. Serve with (on top of) a bowl of Jasmine rice.
We don’t measure the seasoning usually because we make it so often. But that’s it. It’s really simple. You may also need to add more water while it’s simmering if the water level goes down.
11 Proven Health Benefits of Ginger
Ginger is among the healthiest (and most delicious) spices on the planet. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain. Here are 11 health benefits of ginger that are supported by scientific research. It Contains Gingerol, a Substance With Powerful Medicinal Properties
Ginger is a flowering plant that originated from China. It belongs to the Zingiberaceae family, and is closely related to turmeric, cardamom and galangal.The rhizome (underground part of the stem) is the part commonly used as a spice. It is often called ginger root, or simply ginger.
Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few. Ginger can be used fresh, dried, powdered, or as an oil or juice, and is sometimes added to processed foods and cosmetics. It is a very common ingredient in recipes.
The unique fragrance and flavor of ginger come from its natural oils, the most important of which is gingerol. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects (1Trusted Source).
Ginger is a popular spice. It is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
Ginger can treat many forms of nausea, especially morning sickness. Ginger appears to be highly effective against nausea. Ginger may also relieve nausea and vomiting after surgery, and in cancer patients undergoing chemotherapy. It may be the most effective when it comes to pregnancy-related nausea, such as morning sickness.According to a review of 12 studies that included a total of 1,278 pregnant women, 1.1-1.5 grams of ginger can significantly reduce symptoms of nausea. However, ginger had no effect on vomiting episodes in this study. Although ginger is considered safe, talk to your doctor before taking large amounts if you are pregnant. Some believe that large amounts can raise the risk of miscarriage, but there are currently no studies to support this.
Send us your favorite Gluten Free Ginger Recipes! Glutenfreeregina@gmail.com
Gluten Free Regina explores the world of herbs and plants. Today’s plant is Borage. It grows like a weed in Saskatchewan but what the hell do you do with it? It kept popping up in the garden I started letting it grow and it made these beauties!!! Now they’re growing everywhere! So what do I do with them?
BORAGE, A PLANT PRACTICALLY MADE FOR WOMEN!!
The herb is known to be rich in gamma linolenic acid, the Omega-6 Fatty Acid that is as essential for overall health. The herb is believed to act as a restorative agent on the adrenal cortex. In other words, Borage Leaf extract will revive and renew adrenal glands after medical treatments of cortisone or steroids. This explains the ancient uses for Borage to uplift and strengthen the spirits, especially in times of grief. Today’s translation of this healing herbal extract is to help people deal with everyday stress and exhaustion. Borage leaves are used as a diuretic to support treatment of urinary tract conditions and weak hearts, and varicose veins. It is also used to soothe the body’s mucous membranes, suppress inflammation and help ease arthritis and rheumatism. Borage has antibacterial effects against Helicobacter pylori, bacteria that can cause stomach ulcers. It has been used to increase breast milk production and is one of the most popular herbs among women for treating premenstrual syndrome (PMS), as well as menopausal symptoms. Borage has proved to be an excellent alternative medicine to for fibrocystic breast. The healthy fats are also used to delay male baldness naturally, as well as other types of hair loss. It also improves skin’s water retention and provides nourishment to dry or damaged hair. As an anti-inflammatory, it is said to also help to relieve inflammatory conditions such as eczema, seborrheic dermatitis and other skin conditions. Some believe that Borage leaf herbal extract may be the perfect remedy for treating a hangover or preventing them. Borage is packed with healthy nutrients and a good herbal supplement for women, because it contains high levels of calcium and iron that so many women are deficient in. It is a well known herb for its soothing qualities and has been useful in the treatment of nervous conditions. Its natural sedative effects have been used to ease mood swings and depression often associated with menopause and menstrual cycles. Borage leaf also holds a good amount of potassium, manganese, copper, zinc and magnesium. Potassium is an important component of cell and body fluids, which help to control heart rate and blood pressure. The manganese content is useful as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is another important co-factor for cellular metabolism. Additionally, it is a component of hemoglobin inside red blood cells, and determines the oxygen carrying capacity of the herb. B-complex vitamins, particularly niacin, help to lower LDL cholesterol levels in the body. Borage may be helpful in preventing prostate cancer cells in males and may increase the effectiveness of the drug tamoxifen in the treatment of breast cancer. Cancer studies show that gamma linolenic acid (GLA) can kill 40 different kinds of cancer cells in the laboratory tissue tests without harming healthy tissue. Researchers say the GLA can induce apoptotic death in tumorous cells, a process where the bad cells break into smaller pieces which other body cells destroy. Although these studies are relatively new, scientists believe that Borage shows great promise as an alternative cancer therapy. The research showed that it suppresses tumor growth and prevent cancer and the carcinogenic substances. The adrenal glands in the body work very hard, especially when the body is working hard all day to prepare for fight or flight situations and constantly releasing adrenalin into the body. Its natural sedative effects have been used to soften the nervous edge that some experience. The herbal extract of Borage leaf has an action on the endocrine system as well, and has been recommended for thyroid issues. It has been traditionally used for increasing lactation in women who are breastfeeding their babies, so it probably acts on the endocrine chain, on the hypothalamus and pituitary. Borage contains silicon, which can have a powerful rebuilding effect on the nervous system. Borage benefits in the transmission of the nerve impulses and also prevents nerve damage. The use of Borage is essential to improve peripheral neuropathy. The fatty acids in Borage contributes to healthy nerve development in such diseases as multiple sclerosis (MS) and cystic fibrosis, a recessive genetic disease affecting most critically the lungs, pancreas, liver and intestine. Like other adrenal nourishing herbs such as Licorice and Ginseng, Borage is could be a vital herbal remedy in today’s world. This herbal remedy is valued as it is said to effectively counteract the effects of steroids and other substances in the body. It is also believed to encourage the production adrenal production of steroid hormones and is used as a helpful herb when weaning a person off steroid therapy. Borage should be able to clear up any congestion, from your lungs to the back of your throat. Borage is considered a superlative demulcent that soothes mucous membranes, including those of the respiratory system, reducing the discomforts of sore throat, chronic bronchitis, hacking coughs and bronchial infections such as pleurisy and tuberculosis – and also those irritated tissues of the gastrointestinal system. There is some evidence that Borage, when taken in combination with eicosapentaenoic acid might reduce the number of days in intensive care (ICU) and length of time spent on a breathing machine for patients with acute respiratory distress syndrome (ARDS). Borage is a natural diuretic that has been used for kidney and bladder ailments. Fevers can be alleviated using Borage herbal remedy and herbal medicine makes extensive use of this herb in this respect as it possesses a calming and cooling effect on the body, which can rapidly decrease elevated body temperature. The general regulatory effects of Borage Leaf tincture include the control of arterial muscle tone, sodium excretion through the kidneys, blood platelet (stickiness), inflammatory response and immune function, just to name of few. Convalescing and recovering patients, in many parts of Europe, have been treated with Borage Leaf extracts, to regain strength and boost their chances of recovery from weakness or disease. Borage is considered one of the “good fats” that are thought to be instrumental in lowering blood pressure, and considered to be as necessary for your health as vitamins that are commonly lost through normal aging, dietary fat intake and other effects. The gamma linolenic acid (GLA) content in Borage helps in decreasing the level of body serums and therefore keeps the body away from heart diseases and high cholesterol problems. Borage is of great benefit preventing the atherosclerotic plaque that can be a major cause behind the cardiovascular disease. Some other benefits of taking Borage tincture is for improving blood circulation, preventing blood clotting, high blood pressure, or hypertension. Borage contains the essential fatty acids and minerals that help to maintain healthy skin and nails. Borage leaf tinctures benefits are numerous in the field of skin care for the aging, roughness and dryness of the skin. Regular use of Borage internally will improve skin health, not only scaly, dry skin, but acne, itchy scalp and the chronic inflammatory skin condition of rosacea. Borage can help in solving the inflammatory problems of skin inflammation, eczema, psoriasis and cutaneous inflammatory skin disorders. Externally, Borage has been used in eyewashes, gargles, mouthwashes and poultices, but contact with the leaves may cause dermatitis in sensitive persons.
Contraindications: The plant (but not the oil) contains small amounts of pyrrolizidine alkaloids that may cause toxicity in the liver, and Borage should never be taken in large doses (many times the recommended amount) or for a long period of time. If you are taking any blood thinning medications, speak with your doctor before using Borage.
Disclaimer:The information presented herein by New Way Herbs is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.
To flavour a glass of tomato juice or cocktail add 1 tablespoon minced young borage leaves. Add borage flowers when serving alcoholic drinks and fruit drinks. Especially good with a claret cup. Add borage leaves and flowers to hot or iced tea or lemonade. Borage Wine Cup Makes about 2 liter 125ml brandy 30ml castor sugar 750ml bottle dry white wine 125ml orange juice 250ml crushed ice 750ml bottle pink champagne 250ml lemonade 250ml ginger ale 250ml chopped fresh borage leaves Borage flowers to garnish (optional)
Blend brandy, sugar, wine, juice and ice until combined.
Combine champagne, lemonade, ginger ale, borage and wine mixture in large bowl just before serving.
Decorate with borage flowers.
Borage Ice Blocks
Half fill ice block trays with cold water and freeze solid. Remove from freezer and tip out the half blocks. Put a borage flower into each division, replace the half blocks and top them up with water. The flower is then trapped between the water and the ice. When the tray is returned to the freezer the borage flower will be set in the middle of the ice block. Otherwise the flowers tend to float to the top.
¼ cup lemon juice 2-3 tablespoons sugar 3-4 medium-sized borage leaves 2 cups water
Put all ingredients in a blender and blend for approximately 30 seconds. Strain into a tall glass, and garnish with borage flowers.
Strawberry and Borage Cocktail
4-5 borage leaves 250ml dry vermouth 450ml orange juice 450ml soda water 450ml ginger ale 1 lemon thinly sliced 1 punnet small strawberries
Lightly crush borage with mortar and pestle.
Place in a large punch bowl and add all other ingredients, except strawberries; chill.
Clean and prepare strawberries and float in a punch bowl just before serving.
Desserts with Borage
To Candy Borage Flowers
Pick the borage flowers, each with a small stem, when they are quite dry. Paint each one with lightly beaten egg white, using a water colour paintbrush. Dust them lightly with castor sugar and set to dry on waxed paper in a warm place like an airing cupboard or in a very cool oven.
Tropical Fruit Salad with Lime Syrup
Make a mixture of fruit e.g. Passion fruit, kiwi fruit, pineapple, selection of berries, paw paw, melon, water melon. Combine fruit in a large bowl. Add lime syrup, toss gently to combine, cover, refrigerate for several hours, even overnight.
125 ml lime juice 125 ml sugar 60 ml chopped fresh borage leaves
Combine juice and sugar in small saucepan, stir over heat without boiling, until sugar has dissolved.
Bring to boil, reduce heat, simmer, uncovered without stirring for 5 minutes, cool.
Stir in borage.
Preserves with Borage
Add flowers to herbal vinegar as a dye and for a slight cucumber flavour.
A great spread with cream cheese and crackers. 6 cups borage leaves and flowers parts soaked in a 4 cups of cold water overnight, drain 4 cups of borage infused water 4 ½ cups sugar 1 tablespoon lemon 1 pack commercial pectin a pinch of salt and red pepper
Cook according to commercial pectin direction.
Salads with Borage
Red, White and Blue Salad
1 medium cucumber 3 medium vine ripened tomatoes ¾ cup sour cream 1/4 teaspoon course black pepper 1 teaspoon white sugar 1 tablespoon rice wine vinegar 1 teaspoon chopped dill leaves 1/8 teaspoon freshly grated lemon peel 1/4 teaspoon finely grated red onion salt to taste borage flowers togarnish
Combine all the ingredients except for the tomatoes and flowers.
Slice tomatoes and arrange them, overlapping, around the edge of a serving platter.
Mound the cucumber mixture in the center of the platter, just covering the inner edge of the tomatoes.
Chill well, and place the borage flowers decoratively on the salad just before serving. Serves 4 to 6
Mixed Herb Salad (La Salade de Plusieurs Herbes)
Adapted from a 16th century French translation of a book originally written in Latin in 1474. 2 heads lettuce 1 handful young, tender borage leaves 1 handful chopped fresh mint leaves 1 handful fresh lemon-balm leaves 1 handful tender fennel shoots and flowers 1 handful fresh chervil leaves 2 tablespoons chopped fresh parsley 1 tablespoon oregano or marjoram flowers and leaves salt 1/3 cup olive oil 2 tablespoons wine vinegar
Wash the lettuce and herbs well, dry them and place them in a large dish.
Sprinkle with salt, add the oil and finally the vinegar.
Let the salad stand a while before serving.
Eat the salad heartily, crunching and chewing well. To serve 6
Borage and Cucumbers
3 large cucumbers 200ml sour cream 2 tablespoons rice vinegar ½ teaspoon celery seed 1/4 cup chopped green onion 1 teaspoon sugar salt and pepper to taste ¼ cup fresh, young borage leaves (chopped finely)
Slice the cucumbers thinly. Salt lightly and set aside in a colander for 30 minutes, then rinse and pat dry with paper towels.
Mix the remaining ingredients, add the cucumbers to the mixture, and toss lightly.
Garnish with borage blossoms.
Chill for one hour before serving.
Sauces with Borage
Serve with fish salads, fried seafood and green salads 1 cucumber 2 shallots 5 ml soy sauce salt and pepper 10 ml lemon juice 5 ml orange or lemon rind 5 ml made mustard a dash of cayenne 20 ml chopped borage leaves 125 ml mayonnaise
Grate the cucumber and shallots. Add all other ingredients and blend in electric blender.Makes ± 375 ml
Frankfurter Gruene Sauce (Frankfurter Green Sauce)
3 cups mixed herbs (parsley, chives, chervil, borage, dill, spinach greens, watercress, tarragon, basil, pimpernel) 1 cup sour cream or plain yogurt 2 small onions, coarsely chopped 2 tablespoons cream 2 tablespoons mayonnaise ¾ cup low-fat cottage cheese (pressed through a fine sieve in order to smooth curds) ground white pepper small pinch of sugar 1 to 2 eggs, hardboiled and coarsely chopped
Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others). Wash them thoroughly and drain on paper towels.
Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether.
Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn’t seem to be fluid enough.
The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite.
Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.
Season with salt, pepper, and a little sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish. Makes 2 to 3 cups
Soups with Borage
Add one tablespoon young freshly chopped leaves to every 4 cups beet, cabbage, green pea or spinach soup
Acquacotta di Verdure – Cooked Water with Greens
Acquacotta literally means cooked water. It is generally served as a one coarse meal and in the past was eaten by shepherds and stockmen. There are as many versions as there are cooks. A loaf of day-old Italian bread 1 cup potatoes, peeled and cubed 500 g ripe tomatoes, chopped (and peeled, if you like) 500 g spinach washed and coarsely chopped 500 g vegetables such as peas, beans, bell peppers or whatever else is in season Bouquet garni of minced borage, marjoram, thyme, parsley 125 ml extra virgin olive oil Salt and pepper to taste
Fill a fairly large pot ¾ full of water and add the vegetables and herbs. Season with a little salt and cook for about 40 minutes.
When the vegetables have finished cooking, cut the bread into thick slices. Dip each in the pot, let it drain, and put it in a bowl.
Spoon some vegetables and a bit of the vegetable broth over the slices, drizzle some olive oil over them, and serve them with freshly ground pepper.
Vegetables with Borage
Borage flowers makes an attractive edible garnish and may be added to any green or fruit salad to taste. Young finely chopped borage leaves may be added to any green salad, but do not add too much because of their hairy texture. Especially good with beans, green peas and spinach.
Borage Leaves as a Vegetable
Wash young borage leaves and remove stalks. Chop finely and cook in a little butter in a covered saucepan over a very low heat. Season to taste. The dampness of the washed leaves should be enough to keep them from sticking to the bottom; they should soon be tender and their hairy texture disappears when cooked. Try to combine the borage leaves with cabbage or spinach using about one-third borage leaves to two-thirds cabbage or spinach and cook in the same way. It is makes a great ‘marog’. Borage Fritters 250 ml flour 8 ml baking powder salt 125 ml milk 1 beaten egg 125 ml – 250 ml cooked, chopped borage leaves 15 ml grated onion oil or butter to fry
Sift flour, baking powder and salt into a basin.
Make a well in the centre and stir in combined milk and egg to make a stiff batter.
Add chopped, cooked borage leaves and grated onion.
Heat oil in a frying pan and fry the mixture in tablespoons, turning to brown both sides.
Drain on brown paper and eat hot with mashed potatoes and grilled tomatoes.
Have you been looking for Beyond Meat too? Ever since Love at first BITE I have been watching for them to hit the shelves and My BBQ! I found my first pack.
Beyond Meat ( same burger as the veggie burgers sold by: A&W and Fuddruckers) is a new player in the fake meat industry created for non-meat-eating peoples. Today, (Tuesday, May 28th) After watching for it to hit shelves near us, I finally found some in Lumsden, Sk. while shopping for supper. 2 patties for $7.99. Easy to cook and delicious! Not crumbly and dry. Well worth their money.
Who says meat has to come from animals? Meat is made up of four building blocks: protein, fat, trace minerals, and water. Beyond Meat® finds these same building blocks in the plant kingdom to rebuild meat from the ground up without sacrificing on taste or texture. Building meat without the animal requires fewer resources, making it a much more efficient and sustainable process. Now that’s food for thought!
Imagine your favorite meaty dishes like burgers and tacos delivering the juicy, delicious taste you know and love, while being better for you and the planet. That’s the future we’re working to build. Click below to learn more about each of our products and discover The Future of Protein® today!
Beyond Meats Mission:
“At Beyond Meat, we believe there is a better way to feed the planet. Our mission is to create The Future of Protein® – delicious plant-based burgers, sausage, crumbles, and more– made directly from simple plant-based ingredients. By shifting from animal, to plant-based meat, we are creating one savory solution that solves four growing issues attributed to livestock production: human health, climate change, constraints on natural resources and animal welfare.”
Over The Hill Orchards located in between Deer Valley and Lumsden, Saskatchewan boasts about their delicious gluten free, organic, homegrown and homemade pies.
Over The Hill Orchards is a family owned company outside of the town of Lumsden the specializes in fruit production, fruit breeding, Certified Organic fruit, low sugar, gluten free baking and fruit products.
Please check their Products page for a complete listing of the products.
Overlooking a section of the Qu’appelle Valley, their patio is a great place to sit back, and relax with a glass of wine! Recently Over The Hill Orchards have joined in on the winery experience by creating and offering their own line of wines ands frost wines using their own fruit.
“Celebrate Mother’s Day at the Orchard!Date: Sunday, May 12th from 9 am to 3 pm.Cost: $15Includes: Three Crepes smothered with Prairie Cherry Topping and topped with Whipped Cream. Served with Coffee or Tea, a piece of our amazing Prairie Cherry pie, and a Prairie Cherry Chocolate with complimentary wine tastings !Please call Sylvia @(306)535-1278 to book your reservation!
“We have partnered with the Culinary Federation of Regina, to hold suppers here in the orchard! Every Friday and Saturday, starting May 5th a different local chef will create a multi-course supper using mainly ingredients from local farms and our orchard. Most of the proceeds goes back to the Culinary Federation which sends their members to locations around the world for training and for competitions.”
What happens at the Supper?
“We start you off on our outdoor patio(weather permitting) where you can enjoy a glass of wine or non-alcoholic beverage, and enjoy the outdoors and beautiful view of the valley. 20 minutes before the supper begins, we bring you into the winery and take you to your assigned seats. Once everyone is seated, Dean and Sylvia introduce themselves, briefly discuss the history of the orchard, and introduce the chef(s) for the evening. The chef(s) discuss what is on the menu, and proceed with serving the 1st course. After finishing the 2nd course, Dean takes you on a approx 30 minute tour of the orchard(weather permitting) to show many of the fruits we grow, and unique ways we grow them.”
Are dietary restrictions taken into account for the meal?
Yes, the chefs can accommodate most dietary restrictions(Vegan, Vegetarian, Gluten, allergies, etc.) if given a few days notice to prepare. Reservations made the day of or the day prior to the Supper, may not allow the chef enough time to make adjustments.
What are the costs?
The Supper costs $70/person. Individual glasses of wine(5 oz glass) is $6, and non-alcoholic beverages (Cherry Spritzer/Coffee) are available for $3.50. Our wine pairing option(Each course is paired with 2oz of one of our wines) is $25.
What happens if I have to cancel my reservation?
There is a $35/person cancellation fee, unless we are able to resell the tickets.
How many seats are available for each Supper?
There are 56 seats available.
How to I reserve my seats?
Call Sylvia at 306-535-1278
Can I book a private supper for my friends or colleagues?
Yes, you will have to contact Sylvia @306-535-1278 to arrange this
Beer Brothers Has Tempura Onion Rings And They Are Awesome!
Being gluten free is hard when it comes to fried foods. One of the hardest thing to find is gluten free Onion Rings done in a gluten free fryer. Well, Beer Brothers has done it! They have introduced a gluten free light tempura Onion Ring to their menu drizzled with a creamy dill sauce and they are Fantastic!
These will satisfy your Onion Ring craving! You have to eat them all (which shouldn’t be hard) because they don’t do well in the fridge over night! Beer Brothers is located at 1821 Scarth Street, Regina Saskatchewan (map) | Phone: 306-586-2337
If you have a menu you’d like to submit send it to firstname.lastname@example.org
4 seasons offers both family dining, fundraiser and a sports bar atmosphere with an extra bonus of a beer store.
From their website:
Regina’s Premier SportsBar, the SportsPalace is your destination to enjoy all the sports you can handle while enjoying some of Regina’s best pizza, appy’s and platters. On our huge video wall you can catch the latest Rider and CFL Action, all the NHL action with Center Ice, all the baseball action with Extra Innings, all the NFL action with Sunday Ticket and all the UFC PPV action. Our motto is NO COVER EVER and that means you never pay a cover charge to see thousands of games. We also have Karaoke every Friday with Ruda from 9pm till closing. And if you like playing pool, or foosball or beer pong, we have 2 tables of each in our sports palace. Simply the best tables around. Diamond Pool Tables and Tornado Foosball Tables.
4Seasons fundraisers are the ideal way for your group, team or organization to raise much needed funds. All you have to do is pick one of our 5 fabulous food choices, select your date and determine your ticket price. We handle everything else. Our 5 fundraiser night food selections are as follows: Steak Fundraiser Night – your guests will enjoy a delicious 6oz New York steak, roast potatoes, sautéed mushrooms. Every steak is made to order (not all medium and precooked) and served to your guests. 15.00 per person. Pizza, Pasta, and Caesar Salad Buffet Fundraiser Night– your guests will enjoy an assortment of our tasty 4Seasons pizza ( spinach & feta, pepperoni, ham & pineapple, cheese) plus two pasta dishes (baked lasagna, parmesan garlic fettuccini) and Caesar salad. Your guest can help themselves as often as they like to the buffet! 14 00 per person. Chicken’n’Rib Fundraiser Night – your guests will enjoy a delicious combination of a ¼ chicken and ribs, Caesar salad, served on a bed of rice and garlic toast. When your guests are ready to enjoy their fabulous meal, they just make their way to the restaurant buffet are where our kitchen servers will be pleased to plate their meal. 14.00 per person. Roast Beef Dinner Fundraiser Night – our latest menu selection, your guests will enjoy a traditional 8oz roast beef dinner with mashed potato, gravy ( on the side if your guests prefer) and side Caesar salad. This delicious meal will be served to your guests. 14.00 per person. Burger Fundraiser Night– your guests will enjoy a 5 oz steak burger and will be able to top it with a huge toppings bar. Also included is all you can eat homecut fries and Caesar salad. 13.00 per person. Included with every meal is your choice of a 12oz District Brewing pilsner or complimentary coffee or pop. We host our events every night of the week. Next select one of our five meal selections for your night. Finally indicate what price you will be selling your tickets. You can charge whatever you like ( typical $20 to $25). We encourage your group to have silent and live auctions and 50/50 draws to make your event even more profitable. Once you select your date and pick up your tickets, a $100 deposit is required. This deposit will be applied toward your event, however in the event you cancel your fundraiser night or your guaranteed number is less than 50, the deposit is non-refundable. 4Seasons handles all the details from printing the tickets, preparing the amazing meal and offering tremendous service to your guests. At 4Seasons we can accommodate families with minors in our restaurant and of course, all our adult guests can enjoy their meal in the sports palace. Lets get started by filling the following online form or by calling Chef George Pile, our foodservices manager at 306.525.8338 ext 3, cell 306.209.8569 or via email email@example.com.
Safeway has been a community leader for over 85 years. Donating $14 million annually, we support health and nutrition, hunger prevention, programs for people with disabilities and community activities.
Founded in 1929 in Manitoba, Safeway has over 85 years of history serving communities across Western Canada. Now with 183 Safeway stores from Vancouver, British Columbia to Thunder Bay, Ontario.
Safeway has been serving Western Canadians since 1929.
In 2013, the assets of Canada Safeway Limited were acquired by Sobeys Inc.
The Canadian assets of Safeway are fully owned and operated by Sobeys Inc.
President of Sobeys Inc. Western Canada: Jason Potter.
Safeway employs over 28,000 Canadians.
Safeway’s head office is located in Calgary, Alberta, with regional offices located in Vancouver, Edmonton and Winnipeg.
“We understand that our customers are particular about their diets. Safeway has long been a market leader in Gluten Free products. We’re proud to offer our customers a wide range of bakery products and a delicious assortment of Gluten Free breads, donuts and cookies. Look throughout the store for more Gluten Free products.”
Where at Safeway can I find Gluten Free products?
You can find a wide variety of Gluten Free products at select Safeway locations and to make it easy for you, we have highlighted these items in our Bakery department, Deli department, our Frozen Foods section and our Grocery aisles.
The Meating Room isn’t just about meat and it has gluten-free options!
We asked what their Gluten Free options are:
From the owner:
Our grilled portobello mushrooms, smoked tofu, and grilled veggies are all gluten free; only the falafel is not at this time. Our rice bowls are gluten free so you may add any of the above as a protein. You may also add them to a salad, gluten free pizza or our baked fries Poutine. We have a sauce list that indicates which are gluten free/vegan to help guide you as well!
For Meat: All four of our meat proteins are gluten free.