inthekitchen
inthekitchen
Secrets of the Sauce
The city ’ s toniest steakhouse shows us how a dedication to quality ingredients and detailed preparation keep the classics fresh
by Joelle Kidd
Behind the hiss of searing meat and the sounds of knives chopping , the kitchen at 529 Wellington moves like a wound clock , each small part turning perfectly to keep things running smoothly . Since opening more than a decade ago , the steakhouse has held a consistent place on lists of Winnipeg ’ s best restaurants — most recently on USA Today and The Huffington Post — no small accomplishment in the lightning-fast world of food fads . Executive chef Fraser MacLeod , who has been with 529 from the beginning , knows first hand that this is more than a stroke of good luck . The restaurant has become the city ’ s standard for excellence for premium steakhouses with its dedication to consistency .
“ That ’ s a very challenging goal ,” says MacLeod , of reliability and consistency . These very things are what 529 Wellington has always strived for : top quality ingredients , prepared clean and simple . The restaurant is built on the cornerstone of customer expectations — and those expectations are high . There is little margin for error , and the standard must be constantly met . “ It ’ s a bit like theatre ,” MacLeod explains . “ You have to perform , put on the same show flawlessly , night after night .”
It also requires intricate systems , which MacLeod sets up with gusto . With 25 staff running a 150 seat restaurant ( plus 40 seats on
14 ciao ! / oct / nov / two thousand fourteen