Jackfish Dundees Pub

Chef's Entry for Taste of the Town

2011-05-26T10:58:00.001-07:00

The Ft St John Visitor Center's "Be a Tourist in Your Own Hometown" event is already 10 years old! Hard to believe how fast time is flying by.

Anyways, Chef just faxed his "Taste of the Town" entry off just this morning and we've got something to get excited about from June 16th to 18th.

What are we looking forward to?

Locally grown Braised Lamb served with a Confit of Vegetables, again all locally produced-- right down to the herbs we plant in our own greenhouse here in Charlie Lake.
Yum!

Chef's Signature Menu May 19th, 20th and 21st

2011-05-18T11:55:00.001-07:00

Appie: (Snack before meal)

Escargot:
Tender snails baked in garlic butter on top of mushroom caps…Served to you with garlic styx for dipping...

Entrees:

Beef Tenderloin:
8oz. AAA Sterling grade cut, guaranteed tender, grilled as you like and plated with Chef's own Bordeaux red wine sauce, a baked spud with all the trimmings and seasonal veggies...

Poached Salmon:
An 8oz. filet of fresh Atlantic Salmon poached in a steamer of brandy and white wine…served to you over Chef's Shrimp Bisque with sides of house rice andseasonal veggies…

Dessert:
Spiced Carrot Cake…6.75

Introducing Jim Beam Red Stag Friday

2011-03-29T14:54:00.000-07:00

We're celebrating something new and exciting at the pub on Friday April 1st.

Jim Beam has come out with "Red Stag", a black cherry flavoured bourbon and

we want you to be some of the first folks to try it out.

Also check out the link below for direct access to Jim Beam's site where there

are chances to win concert tickets, live music downloads, Red Stag gear and more...

http://jimbeam.com/red-stag

must be of legal age to enter the official Jim Beam site.

Five Ways to Lose the Fear of the .05 Law and Still Go Out in Charlie Lake

2011-01-28T15:12:00.000-08:00

Wow! This law has really got us all sitting up and taking notice, doesn’t it? We have all heard some pretty extreme stories of the policing going on, the attention given to patrons leaving pubs and clubs, and we’ve all seen both entrances to Jackfish Dundee’s blocked.

Much of the guidelines aren’t actually new. .05 was the limit always used as a warning. The changes came about when our Gov’t decided to stop with the 24 hour suspension that a .05 to .08 reading earned a driver. This was replaced with the current set of penalties and decisions made roadside by the police. (Fort St John, with help from Prince George, has increased their manpower so that it seems they are able to be everywhere at once.) For more information on exact penalties, here is the link to the motor vehicles superintendent’s website:
http://www.pssg.gov.bc.ca/osmv/impaired-driving/index.htm

So, now what do we do and what is .05 to me, exactly, anyways? Is it one beer? Two? Do we treat our social lives with zero tolerance to avoid becoming one of the horror stories? How do we relax and have a couple with friends at the pub without being paranoid when we see there is a check stop at both entrances to Jackfish Dundees?

This law firm has provided a nifty calculator to give you an idea of where you sit in an imaginary situation of being stopped after however many drinks you decide upon. I wouldn’t use it as more than a general guide, or like you’d use one of those little key-chain testers, but then the roadside devices are exactly that as well, a guide. If you want an actual “breathalyzer” sample, those machines are available at your local police detachment.
http://www.impaired-driving-defence.com/

So it’s Friday night, you’ve worked hard all week and you want to go out! The sitter is lined up and your friends are on board too. You’ve heard that there is entertainment at Jackfish and you’ve checked Facebook to see what Chef’s Signatures are. Steak and seafood, Oh yeah! Only one concern is how to avoid the hassle of the police on the frontage road.
With a small amount of planning you can enjoy your evening out as much as you ever have.

We’ve got a few ideas to keep your evening relaxed, safe and hassle-free:
1. Plan on sampling Chef’s menus. It is known that eating has an effect on the absorption of alcohol into the body and it is also known that Jackfish Dundee’s is a great place to eat.
2. Come meet Terri. She’ll be more than happy to get you to your next destination safely in our free shuttle. Ask your server about this great service. It’s available seven days a week.
3. Choose a person to drive. We support designated drivers at Jackfish Dundee’s.
4. If you need your vehicle at home the same night, Sister’s is the company that replaced Smart Choice. They’re friendly, reasonably priced from Charlie Lake and professional. You server will make the call for you or give you their direct number.
5. Teco taxi has been providing taxi service to the city for years. Their charge to Charlie Lake is going to be a little more than the other options listed here, but your licence is worth it.

What we really want to point out is that there is no reason to stay home and be afraid to come out and enjoy a social life. We certainly have our own opinion of the intimidation tactics used nowadays (and don’t get me started…) and we have noticed the RCMP parked on the frontage road. We just believe that we all still can have good times in Charlie Lake… and we DO know Jack.

Luis' Weekend Specials January 28th and 29th

2011-01-28T11:11:00.000-08:00

Appie:
Stuffed Calamari:
Fresh, tender calamari tube stuffed with onion, mushrooms and celery then sauteed until crisp.
Served with a black olive vinaigrette...

Entrees:

Zinfandel Halibut:
8oz. filet of fresh halibut oven poached and plated with a creamy white zinfandel sauce... house rice and seasonal veggies finish the dish...

New York:
8 oz. cut of AAA Sterling beef first marinated in citrus and garlic, then grilled to your liking. Served to you topped with a melting fresh basil sauce, baked spud with all the trimmings and seasonal veggies...

Dessert:
Home made vanilla and mango mousse...

Please don't drink and drive... Our free shuttle service is available 7 days a week. Ask your server.

Luis' Weekend Specials January 21 & 22

2011-01-21T16:53:00.000-08:00

APPIE: (Snack before meal)

SEAFOOD QUICHE:
Freh shrimp, mussels and scallops baked into a traditional, light, egg-filled pastry...Served with a savory tomato and basil sauce…

ENTREES:

ENCRUSTED TROUT:
A 10 oz portion of fresh trout dressed in a coating of sun-dried tomatoes and olives...pan-seared, then baked to perfection...house rice and seasonal veggies servedon the side…

PORK TENDERLOIN:
A tender 10 oz cut of roasted pork tenderloin, sliced and topped with a pear and saffron chutney...plated along side a baked spud with all the trimmings and seasonal veggies…

DESSERT:

Layered berry and cheese shortcake... Puffed pastry layered with raspberry jam, cream cheese mousse and fresh mixed berries...

Luis' Weekend Specials January 13th and 14th

2011-01-13T17:03:00.000-08:00

For those of you who don't know Luis, he is one of the wonderful Mexicans we are lucky to have with us as part of Chef's team.

Chef has taken a step back for a little well deserved time this January...not quite a sabbatical... to rev the creativity up in time for Valentines' day.
In the meantime, Chef's team has the opportunity to have a little fun with menus in his absense and Luis has created this weekend's offerings...

Appie:

Rice Noodle and Prawn Salad:
Fresh prawns, snow peas, red and yellow peppers tossed with light rice stick and drizzled with a zesty citrus thai dressing...10.25

Entrees:

Vegetarian Lasagna:
Whole whea lasagna noodles layered with eggplant, zucchini, carrots, roasted peppers and Luis' own Pomodoro sauce...topped with mozza cheese and baked...tossed salad and garlic styx on the side...14.75

Chipotle-Blue Cheese Tenderloin:
A tender 80z cut of AAA Sterling grade beef, first grilled to perfection and plated over a smoky chipotle pepper & blue cheese cream, then topped with fried onions and served with roasted potatoes and seasonal veggies...28.50

Dessert:

Home made cookies and mixed berry N.Y. Cheesecake...6.75

Courtesy shuttle available 7 days per week. Ask your server...

Chef's Signature Dishes December 16, 17, & 18

2010-12-16T13:49:00.000-08:00

Appie:

Prawn Spinach & Feta Salad:
Prawns sauteed w/ chili peppers & garlic served over fresh spinach mix, w/ tomato red pepper chick pea & herbs, topped in feta cheese..

Entrees:

Trout Amandine:
An 8oz. filet of grilled trout topped w/ butter & almonds, chef's house rice and seasonal veggies accomodate..

Surf & Turf:
A tender 8oz. cut of AAA beef sirloin served w/ blue crab meat & drizzled w/ lemon mustard sauce, baked potato and seasonal veggies complete the dish..

Dessert: French sugar pie w/ vanilla ice cream

Chef's Signatures Dec 9th, 10th and 11th

2010-12-08T12:28:00.000-08:00

APPIE: (Snack before meal)

Smoked Trout Salad:
Served over mixed spring greens and berries, then drizzled with a raspberry vinaigrette…

ENTREES:

Bass and Prawns:
10 oz. Bass filet lightly floured and pan fried then topped with fresh prawns and white wine butter. House rice and seasonal veggies plated on the side…

N.Y. Strip Steak:
A tender 8oz. cut of AAA beef rubbed with fajita spice then grilled to perfection. Accompanied by a fresh red pepper coulis, Italian sausage mashed potatoes and seasonal veggies...

DESSERT: Chocolate Volcano Cake…

Wishing Everyone a Happy and Safe Festive Season...

Bon Appetit !!

Chef's Signatures Dec 2, 3 & 4

2010-12-01T12:31:00.000-08:00

Appie:
Smoked Salmon Wrapped Scallops
Fresh, tender scallops, blanched and marinated in lime juice, then wrapped in savory smoked salmon. Melon salsa served on the side...

Entrees:
Chicken A l'Orange:
2 roasted chicken breasts plated with a tangy orange and Grand Marnier sauce...house rice and seasonal veggies accompany...

Filet Mignon Oscar:
A tender 8 oz. filet mignon grilled to perfection then toped with prawns, fresh crab meat and asparagus spear. Drizzled with home made bearnaise sauce, this dish is then brought to you with a baked potato and seasonal veggies...

Dessert:
Home made Strawberry and rhubarb pie...

We welcome Naomi Shore to the stage in Charlie Lake at 7pm on Dec 8th. Be sure and catch this show!

Christmas season reminder: Please don't drink and drive...Our free shuttle service is here to get you there!

Tapas Fiesta- The Mexican Revolution

2010-11-25T13:56:00.000-08:00

In case you were wondering what, exactly, we are celebrating with this fiesta, it is the talent of our two Mexican chefs...(I say bring on dinner!)

Actually, Spanish sessions aren't the only impromptu lessons we are privy to here at Jackfish Dundees. We have learned, in bits and pieces, some of the history that's made this part of Latin America what it is. Luis was kind enough to recap for me the series of events that made November 20th so important to their people.

For any curious souls not already in the know...

The Mexican Revolution, November 20th of 1910, is one of the most important events in the history of Mexico in the 20th century. With it ended the 34 years long dictatorship of Gral. Porfiro Diaz and a difficult stage for the involvement of various revolutionary tendencies and their leaders.

There were leaders such as Francisto I. Madero and Venustiano Carranza that were interested in the instatement of a new government on one hand. On the other, there were the likes of Emiliano Zapata and Francisco Villa, who were more interested in the fair distribution of lands to the peasants.

Madero made it to the presidency chair in 1911, but, by 1913 the conservative forces obligated both Madero and vice president, Pino Sugarez to give up their positions. This 10 day period between February 9th and 19th, 1913 ended with both mens' assasinations and became known as the "Tragic Ten". Vitoriano Huerta, the conservative candidate, became the new President, keeping the chair until July 1914 when he was overthrown by Carranza's army.

Thanks to Carranza's government, the actual constitution of the United States of Mexico was created in 1917. The importance of this consitution at the time was its being the first in history of the world to include the best contributions to statutory rights.

This history is an important piece of both Luis' and Antonio's heritage and we shared with you because they are important to us. It also gives us a fabulous excuse to celebrate with excellent, authentic Mexican fare... Come on out to Charlie Lake and say "Hola!" to the guys.

Chef's Signature Menu November 26 & 27

2010-11-25T11:56:00.000-08:00

Courtesy shuttle available 7 days per week...Ask your server

APPIE: (Snack before meal)

Smoked Salmon:
Thi sliced, cold-smoked salmon layered with fresh white onion and capers then surrounded with crispy crostini bread. Sides of cracked pepper and olive oil complete this savory starter...

ENTREES:

Bangkok Beef:
‘AAA’ Sterling grade sirloin pieces sauteed with fresh prawns, red and yellow peppers and snow peas...flavored with tangy black bean sauce and served over a bed of udon noodles...16.75

Steak and Oysters:
A tender 8 oz. New York flame broiled to perfection then topped with four fresh, in house breaded oysters...side of tartar for dipping, baked spud and seasonal veggies plated on the side...25.75

DESSERT: Homemade brown sugar pudding…YUM!
5.75

Dayna Manning and Dave Tolley take the stage Saturday November 27th. 7pm showtime. Don't miss this evening of local talent!

Chef's Signature Dishes November 18th 19th 20th

2010-11-17T12:38:00.000-08:00

Appie: Crab Stuffed Prawns: Tasty prawns stuffed w/ a blend of blue crab, green onions, lemon juice chili powder and sour cream, coated in a medley of parmesan and aged cheddar cheese oven baked..

Entree's: Chicken W/ Raspberry Balsamic Glaze: 2 tender chicken breasts marinated in a raspberry balsamic glaze, flame broiled and completed w/ house rice chef's seasonal veggies..

Rack Of Lamb: One of Jack's all time favourites, delicious rack of lamb rubbed in dijon mustard and thyme, oven roasted and served w/ thyme sauce for dipping along w/ duchesse potatoes & seasonal veggies..

Dessert: Do we make our own featured desserts you ask...
Fruit Flan, puffed pastry & custard w/ berries over..

Join us November 19th for local artist/musician "Ryan Hennessey" We are delighted to have Ryan back on our stage, he plays a mix of his own as well known covers sure to please all audiences... showtime 7:00 p.m.

As well November 27th nominated Juno Award artist "Dayna Manning pairs up with Dave Tolley.. showtime 7:00 p.m.

Chef Bernard's Signature Dishes November 11,12,13

2010-11-12T13:42:00.001-08:00

Appie: Roasted pears: Seasonal bosc pears stuffed w/tender king crab and aged bleu cheese, served to you oven baked..

Entree's: New York & Garlic Mushrooms: An 8oz. choice cut of tender new york smothered in garlic saute mushrooms, baked spud w/ all the fixings and chef's seasonal veggies complete the dish..
Shrimp Milano: Tender prawns blended w/ el dente broccoli in a white wine saute alfredo sauce w/ fettuccini noodles garlic toast served on the side..

Dessert: Apple & Sour cream pie w/ vanilla ice cream

Mexican Tapas Fiesta Thurs November 25th

2010-11-08T14:44:00.000-08:00

I was had a chat with Luis last night about this event and the results were him sharing the menu with me and an impromptu Spanish lesson to boot. Hey, just a Sunday night at the pub, right?

Anyways, he's combined a tapas-style, multi taste introduction to Mexican cuisine that you are all invited to indulge in later in the month, right at Jackfish Dundees.

He's planning to start us with two light courses; a fish taco and a starter called moyetes.

Fresh halibut was his choice for the taco, which will be maize (corn) tortilla rather than the typical wheat we see commonly here. It promises more flavour and a great blend with fresh-fresh fish.

Then the Moyetes, which is a layered, open faced sandwich of sorts using refried beans, chorizo sausage and cheese atop a bread base and broiled.

Moving right along into the soup course, I'm looking particularly forward to the Crema de Frijol. Translated; Cream of Black Bean.

This combination of black beans, cream, chipotle, chicken stock and seasonings had the staff who tried it here at the pub raving for days. I'm convinced. It's going to be good!

The second soup he's chosen for us is a consomme style bowl called Caldo Xochitl (That is pronounced so-chi-tl. See? Spanish lessons!)

He'll start with chicken stock and add rice, onion, carrot and chipotle peppers. This bowl will then be presented to you garnished with diced avacado.

Tamale Azteca will show you layers of maize tortilla, fresh tomato salsa puree, chicken, onion and cheese presented similarly to a lasagna...

The Cochinita Pibil is a pork shoulder rubbed with axiote (this time the 'x' is pronounced closer to 'sh' so this chili paste rub sounds kind of like 'a-shi-otay'... Si!)

Starting with a powdered blend of sweet and spicy peppers, then mixing this paste using orange juice, bay leves and apple cider vinegar, the pork is rubbed full then steamed, traditionally in banana leaves.

When cooked to its most tender, the shoulder is then pulled and served with ultra thin slices of red onion and cerrano peppers.

He`s got some interesting ideas for dessert and cocktails that celebrate the flavours of Mexico too. Stay tuned as we decide what will complement this medley of Central American fare...

Chef's SIgnatures Nov 4th 5th and 6th

2010-11-02T23:00:00.000-07:00

Appie:
Seafood Coquille:
Fresh prawns, scallops and mussels steamed in a white wine and fish sauce, then baked with a cap of gruyere cheese and brought to you with garlic toast for dipping...

Entrees:
Brie and Apple stuffed Chicken:
A tender 6oz. chicken breast stuffed with apples, cranberries and brie cheese... baked, topped with fresh cranberry coulis, then plated with house rice and seasonal veggies...

Fish Duo:
Both fresh, Pan-fried sole and grilled trout filets served side by side topped with white wine butter... O'Brien potatoes and seasonal veggies complete the meal...

Dessert:
Chef's own... light, refreshing Limonade Pie...

Chef's Signatures Oct 29th & 30th

2010-10-29T13:50:00.000-07:00

APPIE: (Snack before meal)

Escargot:
Tender snails sauteed in red wine and garlic...served over mushroom caps with garlic butter and toast for dipping…9.25

ENTREES:

Salmon Bearnaise:
An 8oz. filet of fresh salmon grilled and topped with Chef's own rich bearnaise sauce…this plate is finished with house rice and seasonal veggies…16.75

T-Bone:
A generous 14 oz cut of AAA sterling beef char-grilled to your liking, then topped with fresh mushrooms sauteed in red wine…baked spud and all the fixings side with seasonal veggies to complette this entree...26.75

DESSERT: Peach Melba...5.75

FREE HOUSE SHUTTLE AVAILABLE…
PLEASE DON’T DRINK & DRIVE.

Chef's Signature Dishes October 21st 22nd 23rd

2010-10-21T14:45:00.000-07:00

Appie:

Thai Beef Kabobs: Triple A sirloin strips marinated w/ red chili peppers, garlic, lime juice ginger and olive oil.. flame broiled and served w/ sherry & soya dipping sauce..

Entrees:

Halibut w/ oyster sauce: An 8oz. poached filet of fresh halibut drizzled in a white wine & cream oyster sauce.. Chef's house rice and garden veggies complete the dish..

New York & Prawns: 80z.'s of tender Triple A New York, grilled to your liking topped w/ 2 jumbo garlic prawns, roasted potatoes and garden veggies accomodate..
house recommends
(ask server to bring a side of our delicious garlic mushrooms)

Dessert: Rhubarb crunch..

Sommelier's Dinner

2010-10-20T20:06:00.000-07:00

Awhile ago I posted a peek at Chef's line up for the up and coming 3rd annual Sommelier's Dinner... He's given us a little more detail on his plans now and I'm excited to get to share a preview of what our sommelier, Mark Anthony Brand's Troy McKenzie, is also receiving to make his pairings list. It is also making me very curious as to what he's going to come up with....

Ok here goes:

Chef is going to start us out with a Smoked Trout Salad...

Starting with smoked trout combined with red onions, cherry tomatoes and fresh raspberries, he's then drizzling with a warm chili and raspberry dressing before decorating with fresh spinach and asparagus...

For our second appetite whetter, he'll be serving Peking Duck...

Crispy roast duck and skin served alongside fresh cucumber and a nip of spring onion with a taste of hoisin in mandarin pancakes...

Our next course will serve as a transition from appetizer to entrees.

Consomme au Sherry Celestine:

A reduced beef broth stirred with sherry and julienned crepe... fresh french loaf cheese toast complementing...

For the first of two entrees, he'll be preparing Lobster Thermidor:

Served in the shell you will find the meat of 1/2 a lobster combined with green onion and mushrooms, flambed in brandy then simmered in a fresh shrimp bisque and white sauce before being baked with a cap of gruyere... wild rice and fresh, garden tomato lend balance to the richness of this plate...

Followed by Mini Cipaille:

Tender beef, pork, venison, veal, chicken and turkey meats sauteed with onion, fresh garlic and herbs...then simmered in white wine and poultry stock with carrots and potatoes. Served to you in the finest of chef's own pastry with spring mix tossed in strawberry and balsamic dressing to add a tart freshness...

Chef will then end our evening with Melted Chocolate Cake:
He will fill the sweetness of a chocolate cake with the richness of more dark chocolate. Sprinkled with fine confectioners' sugar and laid atop crisp, sweetened rose petals...

Speaking from experience, (I brought my Dad and a friend to this event last year) I believe that our guests attending will walk away from this evening with a little more knowledge of pairing wines with incredible and beautifully prepared food, perhaps be introduced to some wineries you may not yet have familiarity with, and just have a relaxing evening in Charlie Lake.

Tickets are $100.00 per person and seating is limited. I would advise that you get your seat reserved quickly. For those of you reading for the first time, our third annual Sommelier's Dinner is taking place Thurs. Oct. 28th at 6:00 PM

Please remember when planning your evening that we have a free shuttle service to ensure that nobody feels the need to drink and drive...

Chef's Signatures Oct 14th, 15th, and 16th

2010-10-14T10:07:00.000-07:00

Appie

Bruchetta:
Fresh Tomatoes, peppers, garlic and basil blended in olive oil, then served on crostini and sprinkled with parmesan...

Entrees:

Chicken with Hunter Sauce:
Two grilled chicken breasts served with a rich red wine and mushroom sauce... house rice and seasonal veggies on the side...

Spicy Shellfish Stew:
Fresh mussels, clams and prawns stewwed in a zesty tomato broth flavored with fresh garlic, crushed red pepper and white wine...served with a crusty french loaf...

Dessert:
Fruit stuffed crepes...

Free house shuttle available...Please don't drink and drive...

Chef's Signatures Oct 7th, 8th & 9th

2010-10-08T21:54:00.000-07:00

Appie:

Shrimp Cocktail:
6 Fresh jumbo prawns served with lemon and chef's own cocktail sauce for dipping...

Entrees:
Chicken Parmigiani:
2 tender chicken breasts, seared and topped with chef's home made marinara, then baked with mozzarella cheese...house rice and seasonal veggies on the side...

NY Dijonaise:
8 oz cut of AAA Sterling beef char-grilled and drizzled with with a red wine and dijon mustard demi...plated with a baked potato, all the trimmings and seasonal veggies...

Dessert:
Caramel apple cheesecake...

Reminder to all that the 3rd annual Sommelier's dinner is Oct. 28th and tickets are now on sale at the pub... Menu by Chef Bernard Gingras...Wine pairings by Sommelier Troy McKenzie...

Chef's Signatures Sept 30th, October 1st and 2nd

2010-09-30T11:16:00.000-07:00

Is it already October? When did that happen?

Anyways, Chef has combined some old favorites and new twists for this weekend so you're going to want to check this out when you're making your weekend plans...

Appie:
Montreal Mussels
Blue mussels poached with celery, onions, mushrooms and bacon in a blend of white wine, butter and cream... served with garlic toast for dipping.

Entrees:
West Coast Halibut
8 oz filet lightly floured and pan-seared... then finished in a hot oven and served over pesto and sundried tomato cream sauce. Chef serves this savory dish with house rice and seasonal veggies.

New York Strip Steak
8 oz AAA Sterling cut rubbed with fajita spice then char-grilled and served to you with a home made, fresh red pepper coulis. Italian sausage mashed potatoes and seasonal veggies complete the plate.

Dessert
Home made sugar pie served a la mode...

Also don't forget! Ryan Hennessey performing Live @ the Lake Oct 1st. Showtime 7pm.
Remember we have a free shuttle service to get you home. Please don't drink and drive.

A Peek at Sommeliers' Dinner Menu...

2010-09-29T14:32:00.000-07:00

Guess what?! Trynna and I got a peek at chef's menu for the multiple course Sommeliers' Dinner happening here at Jackfish Dundees and want to share it with you.
Chef is going to start this evening off with a taste of Peking duck to whet your appetite, followed by a sample of smoked trout with warm chili and raspberry dressing. Your soup course this year will be Consomme au Sherry Celestine. Lobster Thermador is earmarked for for the first entree and Cipaille (a layered taste explosion of turkey, beef, wild meat and chicken separated with a home made crust) is your second. Dessert is a melted chocolate cake with rose petals....
Wine pairings will be intrduced at the event by Mark Anthony's Brand Troy McKenzie. (We don't even know yet, but he's brilliant, and it'll be great!)

Shuttle service will, as always, be available so please, come and taste and enjoy the evening without worrying.

Tickets are 100.00 per person plus the HST. (For 6 courses and wine pairings with each?They're not going to last long... If I were you, I'd stop by the pub and get mine quick.)

Jackfish Dundees Goes Black Tie?

2010-09-23T13:41:00.000-07:00

Not really a requirement, though if you'd like to dress up, hey! Why wouldn't you?

Back by popular demand in Charlie Lake, Jackfish Dundees Pub is hosting our third annual Bounty of BC Sommelier's Dinner, taking place on Thurs. Oct 28th.

We will be featuring a menu of "Chef's Favorites" created by our own Chef Bernard Gingras.
Guests familiar with Bernard's "Signature" menus will be looking forward to see what Chef's own preferences are. I know I'm curious!

Wine pairings and notes will be selected and presented by our trusted Marc Antony's Sommelier, Troy McKenzie. Wines selections introduced at this popular event will then be featured on our regular menu for everyone to enjoy.

Tickets will go on sale Monday September 27th. There are a very limited number of seats so I'd recommend anyone wanting to attend to think fast. Prices will be $100.00 plus HST per person.

For the not yet initiated, what you can expect for your ticket price is a fabulous, multi-course, fine dining oriented meal created by Chef Bernard. Wine pairings selected by Troy McKenzie for each dish will be poured course by course and accompanied by his product notes, turning the evening into an educational, gastronomical experience.

Free shuttle will, as always, be available and we encourage all participants to make use of this free service and avoid drinking and driving.
Seeya' at the Lake!

Chef's Signature Menu Sept 23-25

2010-09-23T12:57:00.000-07:00

Welcome to Charlie Lake to sample some of Chef Bernard's entries in the fall harvest "Taste of the Town" event...

Chef Bernard visited the Farmer's Market and stopped by Farm Fresh, Blue Acres and Kvile's stands to gather the ingredients for this week's Signatures Menu. After a stop at Peace Country Meats for the bison, (See his thoughts on this product below...) he was ready to put together the following menu to celebrate the local harvest...

Appie:

Smoked Turkey, Cherry and Avacado Salad

Locally grown and smoked turkey tossed with avacado, cherries, roasted almonds and spring mixed greens. Drizzled with zesty red onion and lime viniagrette...

Entrees:

Bison en Croute

Locally supplied Bison tenderloin braised in BC's own Jackson & Triggs Cabernet Sauvignon combined with pearl onions and mushrooms, then blended with a wildberry sauce, (featuring locally grown saskatoons) served to you encrusted in his homemade pastry. Accompanied by a handmade vegetable basket of fresh carrots, turnip and zucchini as well as a green bean and pepper bouquet. Roasted baby potatoes topped with fresh parsley grown in Jackfish Dundee's own greenhouse complete this plate...

Basa and Prawns

A fresh 10 oz. filet of pan-fried Basa topped with 2 jumbo prawns then drizzled in white wine butter... House rice and garden veggies served on the side...

Dessert

Farmhouse Rhubarb pie

Chef's Thoughts on Handling Locally grown Bison Meat...
" The nicest meat I have worked with in over thirty years. Very lean and the least amount of waste. Just excellent to work with..."

Chef's Weekend Specials Sept 16th - 18th

2010-09-16T12:03:00.000-07:00

Appetizer: Seafood Coquille

Blanched scallops prawns & mussels in white wine, served in scallop shells w/ a white wine cream sauce duchesse potatoes & oven baked in mozzarella cheese...

Entrees: Stuffed Sole

An 8oz. filet of sole stuffed w/ blue crab celery and green onion topped in alfredo sauce and oven baked. House rice and fresh garden veggies complete the dish...

Beef Tenderloin

80z.s of triple A filet mignon served over a 5 blend peppercorn sauce, baked potato w/ all the fixings and fresh garden veggies are plated on the side...

Dessert: Homemade apple pie w/ vanilla ice cream...

Fall Harvest "Taste of the Town"

2010-09-05T11:39:00.000-07:00

Chef, Trynna and I looked at the list of local suppliers that came along with an invitation to participate in the "Fall Harvest Taste of the Town" event taking place Sept. 20-25 and the variety of ingredients that are grown and produced locally came as a bit of a surprise.
Maybe we've had our heads in the sand a little out here in Charlie Lake? (I did not know that coffee was a local product, but the folks at Patch Java sure do.)

The City of Ft St John and the Ft St John Visitor's Centre have partnered in this brainchild to promote local. Local establishments and local producers of local product. Their purpose is to "encourage locals to get out in the community and to have the opportunity to sample what the Peace area has to offer." After my coffee revelation, I couldn't agree more with the concept. Don't we all just get busy doing what we do and forget to pay attention sometimes?

We all thought it was a great idea to participate. We are proud to be showcasing Chef's talents and locally produced ingredients on his "Signatures Menu" running Thurs. September 23 to Sat. the 25th. We encourage those who support us here at Jackfish Dundees to also support local Peace area producers by making the drive to Charlie Lake and checking out what he has in store for you. Seeya' at the lake!

Chef's Signatures Sept 2nd, 3rd & 4th

2010-09-01T12:22:00.000-07:00

Appie:

Wonton Shrimp:

Fresh Jumbo prawns stuffed with shrimp meat and herbs, cloaked in shredded wonton wrappers and deep fried. Chef serves these amazing bites with homemade tartar sauce...10.75

Entrees:

Tilapia:
An 8 oz. portion of this mils, exotic white fish crusted with bread crumbs garlic...baked and served with house rice and seasonal veggies…15.75

Steak Oscar:
8OZ. ‘AAA’ grade sirloin flame-broiled to your specs...topped with fresh crab meat, shrimp, scallops and asparagus...topped with home-made bearnaise sauce. Chef plates this entree with a baked spud and seasonal veggies ...24.75

DESSERT: Chef's own strawberry/rhubarb pie...5.75

FREE HOUSE SHUTTLE AVAILABLE…
PLEASE DON’T DRINK & DRIVE.

Chef's Signature Menu August 26th, 27th and 28th

2010-08-27T15:05:00.000-07:00

APPIE:

Blue Crab Cakes:

Fresh crab meat blended with Thai sauce, mayo, onion and bread crumbs... pan fried and served over fresh, home made avacado salsa...11.75

ENTREES:

Sea Bass:

10oz. filet of fresh sea bass lightly floured, pan fried and topped with ice shrimp sauteed in a white wine butter...Chef's house rice and seasonal veggies complete this melt in your mouth entree...15.75

Rack of Lamb:
French style Rack rubbed in dijon mustard and thyme, roasted and served with shoestring potatoes and seasonal veggies...a side of our own grown fresh thyme sauce on the side finishes the plate...25.75

DESSERT: Lemonade pie..5.75

Chef's Signatures August 12th,13th and 14th

2010-08-13T11:12:00.000-07:00

Appie:

Spanish Shrimp-
Jumbo prawns sauteed in rosemary, oregano, thyme and gaarlic...served over a bed of fresh spring greens drizzled with roasted red pepper dressing...10.25

Entrees:
Chicken Florentine-
Two tender poached chicken breastts served over spinach, shallots, garlic and artichoke topped with a creamy tarragon sauce...Chef then plates this entree with roasted potatoes and seasonal veggies...18.25

Beef Cannelloni-
Large pasta tubes stuffed with ground beef, cinnamon, nutmeg and breadcrumbs...topped with fresh, organic garden tomatoes and herbs sauce...garlic toast on the side for dipping...14.75

Dessert:
Home made raspberry pie with cool ice cream... 5.75

Complimentary shuttle available...Please don't drink and drive!

Chef's Signatures July 30th and 31st

2010-07-30T11:39:00.000-07:00

Staying home for the long weekend? So are we and we think it would be a great idea for you to join us at Charlie Lake...

Chef's offerings for this weekend:

Appie:

Baja Potato Skins
Stuffed with smoked sausage, onions, chipotle and baked with our house cheese blend.
Salsa and sour cream served on the side...

Entrees:

Chicken Parmigiani
Two tender chicken breasts flame broiled then baked witih home made marinara and mozza cheese... your choice of starch and veggies accompany...

New York Bordelaise
8oz AAA cut of Sterling beef, grilled and topped with a mushroom, carrot, shallot and bordeaux wine sauce... choice of starch and veggies complete the plate...

Dessert:

Peach Melba
Vanilla Ice Cream, peaches, raspberry jam and toasted almonds...

Enjoy your long weekend everyone!

Chef's Signature Menu July 16-17

2010-07-16T10:40:00.000-07:00

Appie:
Tender scallops skewered onto fresh asparagus spears... Served over
a bed of endive and radiccio drizzled with lemon dressing... 10.75

Entrees:
Fresh Bass filet coated in almond flour, pan-fried and topped with sauteed
apples and spinach...chef then drizzles the whole works with a reduction of fish
broth and honey mustard... parsely potatoes and seasonal veggies on the side...15.75

Tender chicken breasts lightly floured with chef's double top secret spice blend,
pan seared then oven roasted with mushrooms, bacon, whiskey-cream sauce and
swiss cheese... served with duchesse potatoes and seasonal veggies...18.75

Dessert:
Black forest cake 5.75

Toby's Music Sets the Tone for Summer in Charlie Lake

2010-07-13T13:46:00.000-07:00

If you were here at the pub Tues and Wed, July 6th and 7th, you'd have started out your summer like we did and are probably still whistling or singing one of Toby Beard's tunes. What an awesome couple evenings we had with the Australian talents.

Toby, Gavin and Elliot arrived to hot weather and an enthusiastic two day audience here at Charlie Lake and proceeded to Wow us again with that combination of blues and roots that had folks lined up to buy CDs during their breaks.

My own fave is a tune titled "Hammock". A relaxed, reggae-ish sounding single that has you letting her incredible voice take you almost instantly to care-free, happy, summertime places. (or two stepping around your favorite pub, as it were...)

If you happened to miss her this time around, I'd suggest you visit tobymusic.com.au and check out her album Love Underground. Heads up...from the sounds of it, she and the guys will be back next February-ish.... We'll keep you posted.

Chef's Signature Menu June 17-19

2010-06-17T14:40:00.000-07:00

CHEF’S SIGNATURE MENU

June 17, 18, & 19

APPIE:

MONTREAL MUSSELS:
One of our all time favorites is back this weekend!
Fresh blue mussels steamed with bacon, celery and onions in a white wine and cream reduction...served with garlic stix for dipping...10.75

ENTREES:

FRESH CATCH SEA BASS:
A 10oz. filet of fresh sea bass coated in garlic bread crumbs, pan seared then roasted to finish...served with Chef's house rice and seasonal veggies...21.75

NY BORDELAISE:
10 oz cut of AAA beef grilled to your preference and served topped with a bordeaux wine sauce… chorizo mashed potatoes and seasonal veggies complete the plate…18.75

DESSERT:

CHEF’S HOME MADE STRAWBERRY-RHUBARB PIE… 5.75

Oyster Fest is Coming!

2010-06-16T22:47:00.001-07:00

Combine super fresh BC beach oysters and the talents and imagination of Chef Bernard and you'll know why we get excited every year when he starts thinking about doing it again.

I'm talking about Oyster Fest, people!

We snitched the note he left Trynna and after deciphering a little french-chef scribble...

(Sorry Berni, but seriously!)

We got a sneak peak into what he's got going on! I'm thinking it's going to be pretty easy to imagine yourself staked out on some west coast, right-on-the-ocean place in your head, enjoying this fresh-fresh shellfish! He's super connected, you know... this is going to be good!

Note these dates! You don't want to miss out!

June 24th, 25th and 26th

So, it looks like we'll be starting with Oysters...

...fresh oysters, on the 1/2 shell with cocktail sauce...

(there's lemon and hot sauce for the die hard fans too)

...lemon pepper fried oysters with lime-cilantro mayo dip...

(this little favorite has a following all its own, no kidding!)

And following with more Oysters...

Some of these entrees are traditional, some not so much, but all are going to have you dreaming of beaches, we're sure of it!

Oysters Rockafeller

Cheddar Oysters

Fried Oyster Platter

New York Steak and Breaded Oysters

Remember the important stuff!

June 24th, 25th, and 26th

Oyster Fest

Jackfish Dundees Pub

Rumour has it that Brian MacMillan and Dave Tolley will be on the stage the 26th too...

So, you don't think you can enjoy the freshest of West coast shellfish right here in Charlie Lake? Well, then I guess you don't know Jack! Seeya' at the lake!

Chef's Signature Menu June 10,11, &12th

2010-06-10T13:29:00.000-07:00

Appie:

Prawns & Mango lettuce wrap: Tender prawns & fresh mango blended in thai fish sauce, sweet chili & lime dressing drizzled over top, served on red leaf lettuce..

Entrees:

Grilled Halibut:

An 8oz. filet of fresh grilled halibut served over sugar peas & bacon in a tomato & saffron broth, chef's roasted potatoes complete the dish..

Chipotle pork tenderloin:

1o0z's of pork tenderloin marinated in chipotle & lime juice oven roasted and served w/strawberry & avocado salsa..garden green bean & radish salad and chef's house rice accomodate..

Dessert: Glazed apple cream pie..

Complimentary shuttle available 7 days per/week

First Jammin @ Jack's Gets CBC's Attention?

2010-06-08T12:22:00.000-07:00

What a day it was! The first Jammin At Jack's, and we had awesome conditions on the patio with sunny weather and relaxed people laid back and enjoying themselves. Russel Egglestrom (Northern Groove) had equipment set up in a casual lay out in the grass and the staff was fielding questions as to what was going on. Perfect.

Local artists began to arrive late in the afternoon and before five the pub was filled with the sounds of live, and original music. You can't help but be a little amazed at the amount of talent living in this area every single time these people gather.

We didn't know that Katie Redburn (CBC) was in the room until Lindsay Pratt, Nick Baccante and Mike Odowichuck were playing. She was here to cover the Taylor goings on and wind up of their weight loss and lifestyle project and had stopped by the pub on a recommendation after asking someone in Ft St John where the place to be was.

(Thanks for the kudos, whoever it was that told her she needed to check us out!)

After a chat with Trynna and finding out more about how Jammin at Jack's came to be,
Katie was delighted to find out that Lindsay Pratt grew up in Taylor and that the time she spent with us at the lake tied well into her current assignment. Lindsay was invited to share her talent at the wind up in Taylor. We're hoping she had fun with it!

What's on Chef's Menu June 3,4 & 5

2010-06-04T12:39:00.000-07:00

Appie: Tempt your taste buds,

Smoked salmon scallops: Tender scallops wrapped in smoked salmon marinated in lime juice, served w/ cantaloupe salsa & a balsamic reduction..

Entrees:

New York & Oysters: An 8oz. triple A cut of juicy locally raised new york steak, served w/ lemon pepper oysters, baked potato w/ all the fixings and chef's seasonal veggies..

Stuffed sole: An 8oz. filet of sole, stuffed w/ crab and a blend of garden vegetables covered in chef's own alfredo sauce, oven baked and served w/ house rice, and seasonal veggies..

Dessert: Bananas & cream cake..

Try out one of our great selections of wine,
Blended cocktails, and now we have Lucky Lager available..

Brian McMillan and Dave Tolley are Back

2010-06-02T10:33:00.000-07:00

Our visit with Brian McMillan and Dave Tolley in March proved to be a landmark of sorts for the pub.
We hadn’t, up to this year, done a lot with live music or performers. Other than the occaisional talented comedian, we were kinda’ focused on showcasing Chef’s talents and the day to day of maintaining and improving great service to our people.
The folks at Northern Groove helped us “expand our horizons” and we are having fun with this!

Brian and Dave were the first performers to join us on this live, musical adventure and the show was amazing. The participation level of their following rocked us all and we could hardly wait to see them again.

Guess what?

Friday and Saturday, June 25th and 26th has Brian McMillan and Dave Tolley playing on our Charlie Lake stage at Jackfsh Dundees again and we’re stoked to enjoy a couple long evenings of solstice-time with these guys.

Can you picture yourself soaking up a daylight-filled, dusk-goes-on-forever, warm, relaxing weekend evening listening to the sounds these two produce? …Maybe with someone special on the patio…or a group of friends… Maybe you’d like to be inside, front and center, to watch…

However you want to enjoy your weekend, we think the addition of an evening of awesome live music would only add to your experience.

That’s Friday and Saturday

June 25th and 26th

Showtime at 8:00 pm

Toby's Returning!

2010-05-27T22:19:00.000-07:00

For those of you who were with us this past spring the nights that Toby played, I imagine that all I’ll have to do is post dates and we’ll seeya’ at the lake...

July 6th & 7
.

For those of you yet to be introduced to this Australian Band, let me tell you a little about our time with them... (excuse me if I rave a little, I’m a huge fan of super-talented, down to earth, just nice people.)

We met this band through the folks networked with Northern Groove and invited them to play at the pub after being “Wow-ed” by their website: (Man, do I recommend you check this out!)

http://www.tobymusic.com.au/

Anyways, we had a great time with Toby and the band members that came to Canada with her. When recording, there are sometimes 12 members in this band. They toured as a trio. We were treated to hours of a unique blend of roots, rock and reggae sounds right from the opening number called “Hammock” (One of my faves. Bought the “Rennaissance” album for that song and loved it just as much recorded. I was not disappointed with the rest of the album, either.)

Toby has one of those rich voices that puts goose bumps up your arms when you listen to her. For a sample of what I’m talking about, just visit either the website or Toby’s YouTube channel:

http://www.youtube.com/tobybeard

I think the band enjoyed Charlie Lake too. Thanks to Greg, they were able to experience a little northern fun on a skidoo (Not many of those in Australia...)

So, July 6th & 7th brings them back to us to perform again and I’m pretty sure I can speak for the whole crew here at the pub when I say we are stoked about Toby being a part of our summer line up.

Don’t think you can find international blues talents live at your local pub? Well, then you don’t know Jack...

Jammin' at Jack's...a Vision

2010-05-27T11:36:00.000-07:00

Do you ever get visions?
I love taking a few minutes to imagine the outcome of plotting. Last night I was out on the patio at the pub for a 2 minute “in lieu of smoking” break and had a vision of some of our summer plans.

Can you see a calm, Charlie Lake evening, about the time when it starts getting cooler, but still warm enough for a T-shirt outside. It’s early in the season and there are no bugs to speak of. The tiki torches are lit and the creek is reflecting like crazy. People are visiting, trying out Chef’s Signatures weekend menu, enjoying a cool one and doing the leisurely Saturday night, “I still have one more day off” thing. It’s creating a low buzz around the patio...

OK, let’s put a little anticipation into that buzz now that I spot that black platform about the same size as the stage inside placed strategically on the grass... a panel of the plexi swinging out to invite any and all who want to share some of their creative energy with the evening and the folks who’ve come to be a part of the experience. (Let’s think “Open Mic.”-ish with a little Jack’s “Twistin’ by the lake”...fun.)

Attention will shift the moment the first musical soul steps out that gate... and then...

The first note struck will bring on that collective sense of “We are all a part of something really cool”. You know what I mean? It’s that thing that happens when the polite “boundaries” between tables in a room kinda’ break down for awhile and everyone feels like they ‘re at a friend’s house and later go home thinking about nothing but fantastic times.

Drop by Sat. June 5th. It all starts around 4:00pm. Host Steve Ryan will hook you up if you want to be on the stage and Chef offers his signature menu at 5:00pm to start you down that road of evening fantastic-ness.

So, can you see yourself getting to “know Jack” this summer?

Chef's Signature Menu May 27 28 & 29th

2010-05-26T15:45:00.000-07:00

Appie:

Seafood Potstickers: Tender scallops, and prawn meat blended w/ green onion, water chestnuts, sesame oil, soya sacue and rice wine, pan fried.

Entrees:

Grilled Trout: An 8oz. filet of fresh grilled trout served w/ a leek and caper sauce drizzled over, garnished w/ parsley potatoes and seasonal veggies..

New York Lyonaise: An 80z. triple A new york cut grilled as you like, served w/ chef's own three onion demi glaze (french shallots, spring onion, and yellow onion) baked potato w/ all the fixings and seasonal veggies complete the dish..

Dessert: Strawberry shortcake topped w/ chocolate coulis..

Complimentary shuttle always available at Jackfish Dundee's Pub

Chef's Signature Menu May 20-23

2010-05-18T15:25:00.000-07:00

Appie:

Smoked Salmon: Served over a bed of lettuce topped w/ onion, capers, fresh cracked pepper & crostini bread..

Entrees:

Shrimp Newburg: Tiger prawns cooked in a mushroom and green onion flambe w/ brandy de glaze w/ a white wine mixed w/ shrimp and a white sauce over a bed of rice.. This entree is complimented by seasonal veggies..

New York Bouquettere: A 10oz. triple A New York grilled as you like w/ chef's veggie bouquettere ( A blend of mushrooms, brussel sprouts, baby corn, cauliflower, broccoli, grilled tomatoes & parisienne potatoes) served w/ fresh tarragon sauce..

Dessert: Honey pear cake..

Chef's Signature Dishes May 13th - 15th

2010-05-13T12:21:00.000-07:00

Appie:

Crab cakes:
Fresh blue crab meat blended w/ green onion, a mix of mayonnaise & sweet chile sauce, pan fried and served w/ avocado salsa..

Entree's:

Filet Bearnaise:
An 8oz. triple A filet mignon flame broiled topped in chef's house bearnaise sauce, duchesse potatoes and spring time veggies accommodate..

Pepper Chicken:
2 tender chicken breasts rubbed in a black peppercorn blend served w/ a sour cream & dijon sauce, chef completes the dish w/ roasted potatoes and spring time veggies..

Dessert:

Hot fudge pudding cake..

Patio is open for fun fun fun! check out the beautiful view while sipping on blended fruit beverages, as well ice cold buckets of beer!

OLE' Head for the border! Cinco de Mayo 5th 6th 7th & 8th

2010-04-30T16:06:00.000-07:00

Join us here at Jackfish Dundee's starting wednesday the 5th to celebrate the national mexican holiday "Cinco de Mayo"
We will have some wonderful traditional mexican dishes on special, If you have a flare for spicy this is the spot for you...
Also there will be margarita, cerveza, and tequila specials, Come join in the festive fun, our chef's Luis and Antonio are ready to serve up the best traditions....

Chef's Signature Menu April 29,30 & may1

2010-04-30T15:56:00.000-07:00

Appie:

Mandarin chicken salad:
Fresh garden greens w/ chicken, mandarin, drizzled in red onion dressing, topped w/ almonds and served with garlic styx

Entrees:

Fish Duo:
Pan fried sole served over white wine butter, & poached salmon over shrimp bisque, chef's house rice and seasonal veggies complete the dish

Fruit De Mer Pasta:
Scallops, squid, mussels, prawns tossed in a sweel italian tomato sauce, served over a bed of spaghetti, and freshly grated parmesan shaved over top

Dessert: Bijoux
A fancy glass of strawberry jell-0 and strawberry yogurt topped w/ fresh strawberries
( Very light and refreshing)

Chef's Signature Specials April 23,24,

2010-04-23T11:00:00.000-07:00

Appie:

Escargot: Done in red wine & garlic served in button mushroom caps w/ garlic butter & garlic styx for dipping..

Entree's:

Chicken Pad Thai: Sweet and tangy breaded chicken stirfry, tossed w/ cashews, wild spicy chilis, pineapple and pad thai, served over a bed of rice noodles..

Tilapia & Shrimp: An 8oz. filet of fresh tilapia, lightly floured and pan seared, topped w/ sauteed lemon butter ice shrimp, red pepper & chive rice and seasonal veggies complete the dish..

Dessert: Strawberry Shortcake

Patio is open! come and enjoy the view here at Charlie Lake..

Marriage of Open Mic and Jackfish Dundee's Specialty Menu

2010-04-21T11:16:00.000-07:00

Shrimp Cocktail: served w/ chef's own brandy cocktail sauce in fancy stemware....

Fresh Mandarin chicken and almond salad..........

A Wedding of Seafood: 4oz.'s of poached salmon topped w/ shrimp bisque, and 4oz.'s of pan seared sole plated over a white wine butter....

Dessert: Bijou ( A blend of Strawberry Jello and Strawberry Yogurt topped w/ fresh garden strawberries....................

Chef's Signature Specials April 15,16,17

2010-04-15T13:37:00.000-07:00

Appie:

Shrimp Cocktail: Fresh prawns served w/ homemade brandy cocktail sauce..

Entrees:

Bass Filet: A 10oz. fresh catch bass filet oven roasted in a garlic butter & bread crumb, served w/ house rice and chef's seasonal veggies..

New York Strip Steak: An 8oz. triple A new york rubbed in our very own fajita spice, flame broiled to your liking, sliced and served w/ red pepper coulis, bleu cheese mashed potatoes and seasonal veggies complete the plate..

Patio is now open for your enjoyment, plenty of martini's and cocktail refreshers along with buckets of beer will be served....

Chef's Signatures April 8th, 9th and 10th

2010-04-09T14:03:00.000-07:00

It's been a fantastic week in Charlie Lake!
... and we really want to tip our hats to all the local talent that was here for Open Mic night Wed. If you haven't had the opportunity to check out the Open Mic nights happening here, we suggest you do.
Our friend Russell described it to me as a group of (very talented) people wanting to create a comfortable"sitting around a friend's living room" jammin' atmosphere for anyone to perform in and feel welcome sharing their stuff.

Well, I'll tell you... comfortable it is, and extremely cool.

Good luck to Miss Quincey on her first UK tour and I understand that both Jody P.'s will be going so we'll miss you both, but wish you the best of times on the road!

Had to share that... this is going to be one exciting spring/summer season at JFD's

Now, this post is also about another incredible talent we are lucky to have with us and what he has to share with everybody this weekend.

Chef's Signature Weekend for April 8th, 9th, and 10th

Appie:

Chicken Satay: 3 skewers of chicken marinated in coconut, green curry and peanut, flame broiled and served with a side of this tasty sauce for dipping...

Entrees:

Linguini Bolognese: Fresh tomato sauce filled with ground veal, pork and beef

simmered with the traditional herbs and served over a bed of linguini noodles. Shaved asiago on top and a side of cheese toast complete the plate...

Paella: (everyone has a tough time pronouncing this one!) Spicy sausage, pork, chicken, mussels and prawns braised in a saffron broth then mixed with rice create this savory dish...

Sweet Tooth?

How about trying a piece of rich Chocolate truffle and raspberry cake...

Have a great weekend, everyone, and remember our free shuttle service. We're here to get you there. Please don't drink and drive...

Jackfish Dundees Neighbourhood Pub

2010-04-06T12:26:00.000-07:00

Jackfish Dundees Neighbourhood Pub

Chef's Easter Weekend Dishes

2010-04-01T11:44:00.000-07:00

Appie:

Crab & Spinach Dip: A mix of fresh garden spinach, cream cheese, crab, artichokes, sun dried tomatoes, pesto & mozzarella cheese served w/ tortilla chips..

Entrees:

Sirloin Steak: A triple A sirloin steak grilled to your liking, topped w/ oyster, portabella & white mushrooms sauteed in butter and garlic.. baked potato and chef's seasonal veggies complete the dish..

Blue Hake: An 8oz. filet of fresh blue hake braised in fresh tomato and garlic served w/ creole rice and chef's seasonal veggies..

Dessert: Lemonade Pie

Double highballs and Martini Specials available

Jackfish Dundee's will be closed Sunday April 4th for the holiday. We will see you Monday the 5th at our regular scheduled hours of operation...

Chef's Signature Specials March 25,26,27

2010-03-24T12:36:00.000-07:00

Jackfish Dundee's

"Where Our Patrons Are Our Pub"

Appie:

Mussels Florentine:

Fresh mussels steamed w/ garden spinach topped with a mousse line sauce and oven baked. garlic styx served on the side..

Entree:

Chicken & Three Mushroom:

A blend of white, oyster, & portabella mushrooms cooked w/ tender chicken in a creamy cheese sauce spooned into puff pastry, and topped w/ cranberry coulis, o'brien potatoes and seasonal veggies complete the plate.

Rib Eye:

An 8 0z. triple A rib eye grilled as you like, fresh asparagus and apple salad with blue cheese vinaigrette & matches potatoes accommodate..

Dessert:

Mint chocolate mud pie.. A chocolate lovers dream dessert!

Martini Specials Friday and Saturday night...

Chef's Signature Menu March 18 19 & 20

2010-03-17T15:07:00.000-07:00

Appie:
Chicken & Shrimp Wraps
A blend of minced chicken, shrimp, spices and green onion rolled in wonton wrappers, steamed and plated over a chopped green onion white wine & chicken broth sauce..

Entrees:
Steak & Oysters
An 80z. triple A new york cut grilled as you like, topped w/ 4 breaded oysters srved w/ chef's own tartar sauce, a baked potato w/ all the fixings and seasonal veggies..

Arctic Char
A 90z. filet of fresh catch arctic char seasoned & flame broiled served w/ boulangere potatoes and seasonal veggies..

Dessert
Decadent chocolate edge ( A chocolate lovers dream dessert)

Chef's Signature Menu March 11 12 13

2010-03-10T11:21:00.000-08:00

Appie:

Coquille St Jacques: Fresh scallops cooked with mushrooms, bacon, a blend of fish stock & cream sauce.. Chef serves it back into the scallop shells w/ duchesse potatoes and oven bakes.
(Garlic Styx on the side)
Entrees:
Stuffed Pork Chops: Pork Loin Chops stuffed w/ Italian Sausage, Proscuitto, Garlic & Mozzarella cheese poached in a chicken stock & white wine sauce. This entree is plated over garden fresh green beans and roasted potatoes.

Rack of Lamb: (Prepared the french way) Tender Rack of Lamb rubbed w/ dijon mustard and a blend of herbs, roasted to your preference, and served with fresh thyme sauce, duchesse potatoes and chef's seasonal veggies.

Dessert: Homemade Blueberry Pie w/ vanilla ice cream

2010-03-05T14:30:00.000-08:00

Join us here At Jackfish Dundee's March 26th
We are hosting singer

"Brian Mcmillan"

He has played with artists such as the Barenaked Ladies
This event will be a fabulous show for all to attend..Brian takes to the stage at 8:00 p.m.

Remember too folks that we have a courtesy shuttle available 7 days /week

We're Here To Get You There Safely

Chef's Signatures March 5th - 6th

2010-03-05T14:24:00.000-08:00

Appie:

Butternut Squash Soup:
Traditional Butternut Squash cooked in vegetable & chili pepper broth, poured over ravioli w/ a drizzle of molasses.

Entrees:

Sirloin Steak: A tender 80z. triple A sirloin steak grilled as you like it, served w/ a cherry pepper & beer sauce over top, plated w/ parsley butter fettuccine and chef's seasonal veggies.

Grilled Halibut: Fresh 80z. halibut filet flame broiled and plated over spinach & spicy thai chiles. This entree is topped w/ fresh matches carrots and finished with a ginger lime juice over top...A side of rice accompanies.

Dessert:
Strawberry Rhubarb Sundae

Comedian "Darryll Rhoades

2010-03-05T14:21:00.000-08:00

Thursday March 25th 8:00 p.m.

Join us here at JFD'S for Comedian

"Darryll Rhoades"

Daryll is from Atlanta and represented by The Comedy Factory

If A Laugh Is What You Need We Are Your Destination

JFD'S has a free shuttle service available to all its patrons 7 days /week

JFD’S THIRD ANNUAL SNOW GOLF TOURNAMENT

2010-03-05T14:14:00.000-08:00

How Did This Event Come To Fruition You May Ask

(As far as we can tell a group of locals just got plain pi@!#d off with old man winter)

11:00 a.m. registration:

(mental & physical preparation)

Activities may include but are not limited to stretching, eating, drinking, laughing,camaraderie or basically anything that ends in ING...

12:00 noon First tee off

Players register for tee time upon arrival

$5.00 pr/person or $20.00 per/team of 4

3:00 p.m. Long drive & chipping contest

3 balls for $5.00 "hit till you're happy"

80% of purse to winners of events

20% donated to the S.P.C.A.

5:00 p.m. Awards Ceremony

Great Prizes For The Team With The Best Costumes

Chef's Signatures Feb 18th to 20th

2010-02-19T14:59:00.000-08:00

CHEF’S SIGNATURE DISHES
FEBRUARY 18TH, 19TH & 20TH

APPIE: (Snack Before Meal)

FRIED VONGOLE:
Fresh Clams, breaded with Chef’s blend of crumbs and aromatic herbs, deep fried and served on the shell atop a bed of spring greens with red pepper dressing. Home made tar -tar on the side for dipping…

ENTREES:

TILAPIA:
7 oz. Fresh Catch Filet, lightly floured and pan-fried. Served with wild rice topped with almond butter and seasonal veggies…

GRILLED CHICKEN AND VEGGIES:
2 Chicken breasts grilled and served over a bed of mixed, grilled veggies. Chef then tops this dish with a black pepper and yogurt sauce…

DESSERT:

STRAWBERRY SHORTCAKE CROISSANT…

Chef's Signatures Feb 4th to 6th

2010-02-03T12:03:00.000-08:00

Chef must be thinking of Spring...(and fishing) with his offerings this week.

His "Signatures" menu runs every Thurs through Sat night from 5pm.

Chef's Valentine's Menu

2010-02-01T14:26:00.001-08:00

CHEF'S VALENTINE'S MENU

FEBRUARY 12TH 13TH 14TH

APPETIZER:

HEART SHAPED CRAB CAKES: ROCK CRAB BLENDED W/ SPRING ONION MAYONNAISE & SWEET CHILI SAUCE BREADED AND PAN FRIED, AVOCADO SALSA SERVED ON THE SIDE FOR DIPPING..

MARINATED BACON WRAPPED OYSTERS: CHEF’S BLEND OF SOYA SAUCE AND GOLDEN HONEY MARINATED OYSTERS WRAPPED WITH BACON, SKEWERED AND FLAME BROILED..

ENTREES:

ARCTIC CHAR: AN 8OZ. FILET OF FRESH CATCH GRILLED ARCTIC CHAR
W/ JUMBO PRAWNS OVER TOP, NAPPE W/ WHITE BUTTER AND PLATED WITH HOUSE RICE AND CHEF’S SPECIALTY VEGGIES..

FILET MIGNON BÉARNAISE: AN 8 OZ. CUT OF TRIPLE A FILET MIGNON GRILLED AS YOU LIKE TOPPED W/ A MIX OF ROCK CRAB, PRAWNS, SCALLOPS AND ASPARAGUS, BÉARNAISE SAUCE DRIZZLED OVER, SERVED WITH DUCHESSE POTATOES AND CHEF’S SPECIALTY VEGGIES..

SWEETHEARTS CRAB PLATTER: THE BEST OF THE BEST TO ENJOY TOGETHER OR AS A SINGLE ENTRÉE 1 POUND OF TENDER ALASKAN KING CRAB, CREOLE RICE, CHEF’S SPECIALTY VEGGIES & GARLIC BUTTER..

STEAK & CRAB: AN 80Z.TRIPLE A GRILLED NEW YORK, ½ POUND OF ALASKAN KING CRAB, BAKED POTATO W/ALL THE FIXINGS A SIDE OF GARLIC BUTTER AND PEPPERCORN SAUCE WITH CHEF’S SPECIALTY VEGGIES..

DESSERT: CREAM PUFF SWAN LOVERS W/ CHOCOLATE COULIS DRIZZLED OVER AND VANILLA ICE CREAM..

New and Exciting

2010-01-29T12:33:00.001-08:00

HEY!!

WE 'VE BEEN LISTENING!

...and by your requests we've brought in 4 products that we're excited to now offer you...

We're now stocking Molson Canadian 67 for the calorie concious who still like to indulge in a brew (and this beer qualifies for the "Cheap Beer Day" price all day every Tuesday.....Yahoo!)

Sailor Jerry Spiced Rum has been requested so often by the "spiced" drinkers that we decided to see what the hype was about... All I can say now is "Hey! We get it!"

St Petersburg vodka was brought in to offer as a Russian alternative to Grey Goose and Belvedere for those of you who know that vodka isn't just vodka...

...and last but not least is a BC product for those who enjoy a crisp white wine. We think it's very cool that they are not only producing a great product, but supporting ecosystem conservation in BC as well...

WHITE/BEAR

Okanagan Valley VQA

A very popular selection at our 2nd Sommaliers' dinner, WHITE/BEAR pinot blanc is now available by both the glass and the bottle. Click the White Bear link above to get to the winery's site for more information on this and other WHITE/BEAR products.

We'll keep you posted as we bring in more new products for you to try out and enjoy...

Chef's Signatures Jan 28-30

2010-01-28T12:33:00.000-08:00

You're tired after a long work week... just want to relax with friends... enjoy a great meal... no dishes to clean...

Chef's "Signatures" menu runs Thursday thru Saturday evenings and every week he's creating the original mouth-watering fare that makes the weekend something special.

Just take a look at what he is tempting us with this weekend: