Here’s a photo that our amazing Executive Chef Stephen Pynn recently shared, of a morning’s yield about to become an evening’s masterpiece. My guess is he used these for his Braised Beef Shortrib, which incorporates potato puree and glazed carrots (and is delicious, by the way), but I’m not the expert. What I do know is that we’re having a lot of fun as we work in our greenhouses towards becoming a farm-to-table restaurant – and some mighty tasty meals in the process. Remember that our multicourse gourmet dinner is included in our fall packages this year, and find our complete menu here.
Weekend Plans?
I’m not sure what your weekend plans are, but I know where I’m eating tonight! My daughter is in town, all the way from Victoria, and she has yet to experience Dining at The Doctor’s House. And that’s a tragic situation we will be rectifying tonight! Chef Stephen Pynn has a lovely menu on offer this year, and I think she’s going to have a hard time choosing between the Portugal Cove Chicken Supreme and the Peppered Beef Tenderloin. Either, coupled with good wine and good company, should make for a pretty delightful evening!
Soaking Up Local Culture
We had a great time in Bay Roberts this past weekend, celebrating Newfoundland food and culture and our connection to the sea, at the annual Songs, Stages and Seafood Festival. The food was amazing, and we’re not just biased because our executive chef at The Doctor’s House, Chris Chafe, did a fabulous job on his halibut on birch. The meal was especially good because of a new program that lets your track where your fish comes from. Go to www.thisfish.info and key in N625586 to find out where Chris’ fish was caught, who caught it and more. This new traceability program was created by the Fishery Union to help tourists become familiar with our culture and our people – very cool!
Thanks to the organizers of this great event, for promoting Newfoundland culture, and the Baccalieu Trail (our favourite!) in such a fun and novel way. 
Dinner at The Doctor’s House
When one door closes, another opens. We decided to close the Shag It for regular business for the remainder of the fall and winter (we were just too darn busy!), but The Doctor’s House is now fully licensed and serving dinners. We’ve enjoyed having guests eat there these past few weekends. You don’t have to be a guest to enjoy a meal here – simply call 582.2754 or email info@doctorshousenewfoundland.com.
On this particular evening, Joe tells me our guests were 4 sisters, who enjoyed cod au gratin to start, and seafood linguine with scollops and shrimp. Joe also accommodated a dairy and gluten free guest with roast chicken. Dessert was poached pears with a bathed in cloves and cinnamon, topped with berries, whipped cream and a shot of brandy. Laurelyn’s kicking herself for not getting some herself!