Eating Local at Legendary Bullocks Bistro in Yellowknife


No visit to Yellowknife, the capital of the Northwest Territories, would be complete without a side trip to the renowned Bullocks Bistro restaurant. Located in a historic building, site of the original Weaver and Devore Trading Post built in 1936, Bullocks is famous — some would say legendary — for its fish and chips.

But if you’re expecting seafood imported from some distant ocean, you’re in for a pleasant surprise. Given that Yellowknife sits on the shore of Great Slave Lake, all the fish served at Bullocks are local fare. And since Great Slave is the deepest lake in North America at 614 metres, and the tenth-largest lake in the world, that means variety as well as quality.

“They’re all coldwater fish, and some of the best fish in the world,” explains Jo-Ann Martin, the bistro’s co-owner. “It’s real cool to serve a local product. We do trout, whitefish, inconnu, pickerel, and burbot … which the local fishers call ‘mariah’. And there’s a Catch of the Day, so the menu is always changing.” Those who don’t like fish can always enjoy a bison rib eye steak. All ingredients are prepared from scratch, and the bread is also baked fresh daily on the premises.

While a traditional fish-and-chip recipe means battering and deep frying, Bullocks delivers its own stamp there as well. “Our fish is pan fried, grilled, and broiled too.”

Jo-Ann and her husband Mark Elson bought the eatery 2½ years ago from the original founders, Sam and Renata Bullock, who started the operation back in the 1980s. The new owners were fortunate to have a transition period. Not only did they acquire Renata’s home recipes for staples like the teriyaki sauce, tartar sauce, feta dressing, and herb and garlic dressing, but they were taught Sam’s unique bone-out filleting technique  — developed to process fish that would be suitable to be served in a restaurant   —  which is important, given the 150 to 250 lbs of fish the restaurant can go through daily.

One of the biggest challenges of running Bullocks is ensuring a continuing supply of fish for the patrons during the spring and fall, when commercial fishers are not able to get onto the Lake.  This resulted in the technique of freezing fresh fish whole — between 4,000 and 6,000 pounds — to get Bullocks through the shoulder seasons.

And how is Jo-Ann enjoying the experience now that they have a few years under their belts? “I like it even more now. It’s part of living off the land and water.”

 

Pemmican – Wild Kitchen Style

Another great pemmican recipe!

This “Traditional Raspberry Pemmican” recipe comes from the show and blog “Wild Kitchen”.  Wild Kitchen is a project based in the Canadian sub-arctic about people who harvest wild food. 100% of the cast and crew are from the Northwest Territories and they work with what is available on the land to prepare nutritious recipes with a distinct wild flavor.

You can watch Wild Kitchen episodes here and on their website you can find their awesome recipes.

Traditional Raspberry Pemmican recipe by Wild Kitchen
Traditional Raspberry Pemmican recipe by Wild Kitchen

 

“Le Refuge” – France Benoit’s charming farm in Yellowknife

France Benoit in Le Refuge - Photo by Up Here Magazine
France Benoit in Le Refuge – Photo by Up Here Magazine

In a beautiful article by Up Here Magazine, France Benoit opens the gate to her home and farm “Le Refuge“, which she has lovingly built and tended to for the past 25 years. On this property, by the shores of Madeline Lake in Yellowknife, France grows a variety of vegetables to feed herself as well as to sell in the local farmer’s market, of which she is a founding member.

France has been kind enough to share many growing and homesteading tips with Suzanne, which we have featured on FWE, and her creative and smart solutions for northern greenhouses keep us inspired.

Thanks, France!

Early Leafy Greens in a Cold April Greenhouse?

Asian Greens - Photo by Wikimedia Commons
Asian Greens – Photo by Wikimedia Commons

Take advantage of your greenhouse in April and May,  before you plant your tomatoes and cucumbers, to give you an early crop of spinach or Asian greens!

Riley Brennan, of Dawson City, direct seeds spinach in her greenhouse as soon as the soil thaws in April.  She leaves the greenhouse unheated and the seedlings don’t require any covering.   By the time she goes to plant her greenhouse proper in late May, she has a crop of baby spinach to harvest.

Continue reading “Early Leafy Greens in a Cold April Greenhouse?”