t h e B o f f i n s n e w s l e t t e r

Am u s e – bo u ch e

Ju ly 2014

a m u s e - b o u c h e \ ä - m ü z - ’ b ü s h \ n o u n [ F r . , l i t . , ( i t ) e n t e r t a i n s ( t h e ) m o u t h ]

some Familiar Faces. some facts. Get to Know some servers and some conversations starters

AaronA proud father of three (the most recent addition being Solayna, 9 months old now), Aaron is preparing for a move to City Park this summer. He is also growing his cof fee business, Organo Gold, which might even trump his love for Ultimate.

JasmineOutside of Boff ins, “Jazz” is the boss - running her own cleaning company and acting as dr ill sergeant, running her fr iends through boot camp workouts. When all that is done she’s chilling with her pug named Rambo.

JulieThere is so much about Julie’s life that we can’t f it it all in a single edition of amuse-bouche, so bullet form it is: Boff ins Night Supervisor, trainer of Arabian horses, world traveller (aka “gypsy”), entrepreneur, adventurer, doer of all things, vibrant, fun, Sagit tar ius.

ChelseaChelsea represented Saskatchewan in rugby and soccer. Yeah, she’s good. She has one year lef t on her Bio-Chem degree and spends much of her time outside of Boff ins working at a local, family run joint , the Konga Café.

VictoriaThis gir l is entrepreneurial running a small scale landscaping business, selling teas (she has an herbal medicine diploma) and teaching meditation classes through Ground Yoga. Oh, and she has a psychology degree. Busy, busy, busy.

KimKim is a fr iendly gal from Nor th Battleford who is currently completing her Masters in Physical Therapy at the U of S. Beyond school and work she loves books, thunderstorms, casual golf ing and hit ting the lake.

a m u s e - b o u c h e : a s m a l l , c o m p l i m e n t a r y d i s h s e r v e d b e f o r e t h e m e a l b e g i n s

Is there a recipe from Boff ins you want posted in amuse-bouche? Then send your request to amuse-bouche@boff ins.ca

Recipe:TURMeRIC VINAIGReTTe

2 Oranges {segmented}4 tbsp Maple or Agave Syrup6 tbsp White Balsamic Vinegar4 tsp Dijon Mustard4 tsp Turmeric2 tsp Garlic {minced}2/3 cup Olive OilTo Taste SaltTo Taste Pepper

Boff ins Chefs use this as a marinade and as a dressing. So create some fun.

ShannonBorn and raised in Pr ince Alber t , she moved to Spain af ter high school. A year later she was back in Canada working in AB and ON before coming to Saskatoon. She then took massage school and became a mobile massage therapist to fund her toxicology classes at the U of S. Only a year and half lef t .

Well, those are some of the servers at Boff ins. Say hi, star t a conversation and make your Boff ins experience all the more enjoyable.

b o f f i n s c l u b 1 0 6 - 1 1 1 r e s e a r c h d r i v e s a s k a t o o n s k s 7 n 3 r 2

w w w . b o f f i n s . c a b o f f i n s @ b o f f i n s . c a 3 0 6 . 9 7 8 . 2 5 8 2

July’s Fare & Ale Get some Patio sun with beers from big Rock brewery

Wednesday, July 9 | 5:00 to 8:00 pm | $50 | Register at boff ins.ca

We have f ive courses to chat about so let’s whet some appetites and get the ar ticle rolling.

July’s Fare & Ale is going to get cracking with Big Rock ’s Cracked Pepper Wheat Ale, a Kr istallweizen (aka f iltered wheat ale). This beer was created af ter a Big Rock sales rep was telling Big Rock Brewmaster Paul a story about a bar manager whose favourite Sunday morning beer was Grasshopper Wheat Ale with a couple shakes of black pepper. Obviously the pepper had to be put to the test , passing with f lying colours, and thus the Cracked Pepper Wheat Ale was born. The most appropriate pepper needed to be found and so Brewmaster Paul searched long and hard with Tellicherry Black Pepper becoming the spice of choice. Get ready for a spicy pepper aroma and f inish, which will pair nicely with the shore style pickerel and sea salt potato chips being served up.

Af ter course one is done it ’s on to Big Rock ’s Rhine Stone Cowboy, a Kölsch style ale, dubbed the glit tery gaucho of summer who is dressed to impress. The ale is a coming together of specialized Kölsch yeast , German Haller tau hops and sumptuous malts - both home-grown pale and Vienna. Boff ins chefs are pair ing this malty, swagger ale with bell pepper rellenos, guacamole and Spanish r ice as it contrasts nicely with spicy Mexican food. Is this course predicting a Germany versus Mexico matchup at the World Cup?

The hump course features Big Rock ’s SAAZ Republic Pilz, a pilsner with sof t malty f lavour balanced with a mild bit terness and a fragrant hop nose. The origin of SAAZ is rooted in the Czech Republic - a refreshing beer celebrating the essence of eastern europe. A bold statement indeed. As this beer pairs nicely with a lighter foods and mid-european fare, at tendees use it to wash down cr ispy chicken salad with garden vegetables and a cheddar buttermilk dressing. Yeah, that should do.

Coming at you in the four th course is Big Rock ’s Juniper Berry Mild Summer Lager. The name says it all - it ’s summer time y’all ! This medium-bodied, herbed lager is Brewmaster Paul’s brainchild of combining the spicy notes of Juniper berr ies with a mild lager. expect an herbal aroma with a slight Juniper nose and bit terness, which pairs well with roasted boar, venison, pork and f ish. As such, you can expect it to pair well with the gr illed elk sausage, juniper mustard and corn sautéed spaetzle being prepared by Boff ins chefs .

Shutting down the night is Big Rock ’s Purple Gas, a fruit ale - fur ther descr ibed as a light summer wheat ale, with a hint of berry and a sweet f inish. This ale came to life thanks to constant innovation and experimentation by Brewmaster Paul. Driving past Saskatoon berr ies day af ter day led him to contemplate how he could get those tasty berr ies to pair properly with his wheat ale. The berr ies themselves were too tar t to complete the taste, thus more work was required. The breakthrough came in the form of agave. The nectar was the f inal touch, and this the golden ale with a light purple hue came to be. And on July 9 this summer beer will be alongside rosemary shor tbread crusted cheesecake with Saskatoon berry reduction and lime marinated berr ies, which should be spot on.

Ar ticle read? Check . Appetites whetted? Check . If you are excited like myself, head to boff ins.ca to register.

facebook .com/Bof f insClub @Bof f insClub