In the depths of winter not far removed from the windchill-backed temperature touching minus 50, we told you about a fun internal competition amongst the folks at The Dock on Princess that saw their creative cooking minds lead to some real unique dishes that were intended to “warm our bellies” during the cold season.
In The Cabin Fever Cookoff, the restaurant’s cooks and chefs were split into three teams and tasked with drawing an ingredient out of a hat and coming up with a dish based on that ingredient. Each team’s creation joined four more by Executive Chef Whitney Glasgow to round out a limited time feature menu for the restaurant that I’m quite confident you wouldn’t find a replica of anywhere else on this planet.
After the dust settled, the dish that proved most popular with visitors with 122 sales was the Lumberjack’s H(Gyro) which was created by the team of Cody Winstone, Jason Huntinghawk and Dan Luckins. The group's creation featured lamb and beef meatballs served on a warm pita with scratch made tzatziki, tomatoes, lettuce and red union.
A rep of The Dock tells me that the dishes of the runners up, Smokey Bourbon Bison Ribs and the Fired Flora Flatbread, sold so well that all three will be added to an upcoming summer update of the main restaurant menu.
Cheers to all on a job well done!
If you know of a restaurant doing unique stuff, please keep me in the loop!