the patio ), communication is key . Weekly meetings keep everyone on the same page and ideas fresh , while protocols for opening , closing , setting up the kitchen , and cooking ensure all the details are covered . Fraser notes that this organization is “ almost down to a science ” after so many years , but the good-natured chef is still flexible , gamely treating challenges and setbacks with a “ we can do it ” attitude . Maintaining an infectious joy and a calm presence , MacLeod is ready to play but not afraid to get down to work . His mentor-like leadership style comes from understanding that each person is a valuable part of the team . “ If someone ’ s off , then everyone ’ s off ,” MacLeod notes ; each person has an integral job to do , “ from the person peeling potatoes to the person washing dishes .”
MacLeod himself worked his way up the
inthekitchen
the cost , is what it ’ s all about at this meat mansion . Waiters , making an event out of showing the alluringly marbled cuts on white platters , whisk from one table to another with their “ tour of beef ”: ribsteak , porterhouse , and filets all displayed with pride . The other ingredient to steakhouse bliss , great gravies — bearnaise , hollandaise , cognac peppercorn , marrow , and rossini — turn premium slabs of meat into masterpiece meals domestic barbequeing can never quite replicate .
While this menu has changed very little in 13 years , the place is anything but stagnant . Modern additions to the menu can be spied in items like black cod with mirin butter sauce , and unique daily specials which allow Fraser to flex his creative muscles . As tried-and-true mixes with imagination , the restaurant continues to grow .
“ If someone ’ s off , everyone ’ s off ... from the person peeling potatoes to the person washing dishes .”
culinary ladder , working under Michael Dacquisto at Green Gates ( now Gates on Roblin ) while he put himself through school . When 529 Wellington opened , MacLeod followed Dacquisto there .
Now , as the executive chef , MacLeod ’ s intimate knowledge of ingredients and relationships with suppliers is clear . Working to secure the best product at the right time is another important element of consistency ; with such simple dishes , flavours have to be perfect . MacLeod sings the praises of local Greenland Gardens ’ juicy red tomatoes , but points out their short growing season . In colder months , MacLeod buys from US and Mexico suppliers who uphold the same standards his customers have come to expect . Loyalty and a close relationship with his butcher help ensure this dependability in 529 ’ s specialty — beautiful cuts of meat . All meat must be aged before it hits the grill and MacLeod only chooses cuts he believes are excellent , even if it means cutting profit margin .
After all , a good steak , at whatever
MacLeod points out that 529 has always catered to customer preferences and needs . “ We ’ re undermining this idea of a steakhouse as a place where you can only get a big , heavy , chunk of meat ,” he says . Carnivorous hankerings can now be satisfied in lighter ways , with manageable portions and sumptuous sauces . With meatlovers more conscientious about eating their veggies , salads have an important place on the menu . Subtle shifts like these keep 529 Wellington on the pulse of Winnipeg ’ s ever-changing dining scene , while still staying the course .
At a time when dining out at food trucks and pop ups is trending , its comforting to see gold standard setting companies reap rewards for taking their risks everyday . Whether serving choice cuts to celebrities entering through the kitchen or high school students in kilts ordering take out burgers at the front door , the kitchen works with the self-assuredness of seasoned performers , a well-choreographed dance in which everyone — from servers to chefs to dishwashers — moves in step .
16 ciao ! / oct / nov / two thousand fourteen