Village Squire, 1979-02, Page 11that by looking at the ratio this time last week or this time last
year, one can guess within a reasonable margin of error, the
proportions of each dish that will be ordered that evening. There
are times when things don't work out, however as when a snow
storm drastically cut the reservation list recently.
Preparations for the evening meal may actually begin the day
or two before but the real work begins the morning. The'morning
crew at Benmiller is headed by Willie Weber, formerly head chef
at the Mill and now semi -retired. His crew prepares breakfast
and gets ready the standard luncheon menu. The dinner menu
throughout the week can include any of 36 to 40 dinner specials.
Once lunch is out of the way the preparations for the evening
begin. The evening crew starts about 2 p.m. with preparation of
the fresh vegetables for the evening meal. The basic sauces must
also be made which include a rabbit sauce, a pheasant sauce and
a white wine sauce. The garnishes for the plates such as lemons,
tomatoes, asparagus, mushrooms, parsley come next. Finally
the vegetables and potatoes are cooked so that when the dinner
hour begins at 6 p.m. all attention can be turned to cooking the
meats and fish.
The amount of advance preparation taking place depends on
the reservation list. This January Friday evening he expects
about 70 persons for dinner with Saturday night being in the
range of 85 to 90. In the summer time there is a minimum of
about 100 persons on a weeknight and 125 to 150 on the
weekends. Because of this heavy trade and the lack of space
service is by reservation only during the busy periods.
All the meats and fish are cooked to order. The meat, such as
rabbit is marinated in advance so that when an order comes in
the meat is removed from the large cooler, and cooked.
Spare time on slower days is used for tasks like the marinating
and some work can be done two or three days in advance without
Toss of quality. The staff. for instance, makes its own ice cream
for use in parfait. The morning staff also looks after making the
desserts for the day, all of which are home made right in the
kitchen.
r n1fRSHALLS
ST
m nr1Y5
i5o_ 152 QuEEN ST.
The kitchen staff at Benmiller totals 11 including the chef, a
second chef, Mr. Weber, other help and two apprentices. Part of
the policy at the Mill is to provide room for two apprentices to
take training. It's something that Mr. Nisbet feels very strongly
about. He feels sorry for young Canadians wanting to get into the
industry because there aren't enough schools like George Brown
College in Toronto where people wanting to learn to be chefs can
get a good training. As the importance of the industry is realized,
he hopes, the government will put more effort into proper
education. Food is too serious a business for a man like Jim
McLaren Nisbet to leave it to improperly trained people.
You don't
have to take
that much weight
off your body
to take a lot
of weight
off your mind.
GR.1NO CENTRRL HOTEL 1cam- 1',
y t��
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s-te(17.fyid _
it it p?u D� '•
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a�..---.w,' KC.IRc.C�'G_. ,�.CZJ...�"' . �.c-s:G,c)•lT -
HRS HHLL'S
,, ST. fflARYS
The Grand Central Hotel built in
18.13, was for decades a welcom-
ing place to spend the night.
Today it is a . group of three
connecting shops. What was once
the lane for horses & buggies to
reach the stable at the back is now
a charming CARD & CANDLE
SHOP. The original bar is now the
LADIES WEAR with its handcraft
section. Browse on into the GIFT
SHOP, once the dining room,
where lull use has been made of
rhe charm of this old building.
Many of the original antiques are
used to display imports from
. around the world.
"WHERE THE UNUSUAL IS USUAL"
GIFT SHOP LADIES WEAR CARD SHOP
150 QUEEN ST.
"DO COME VISIT US SOON"
284-3070
February 1979, Village Squire 9