Unique Promotional Offer – 10% off with Facebook Screenshot

We’re looking for help to get as many people as possible exposed to our new line of commercials.  If you’re reading this than I’m guessing you’ve already seen them.  We’re hoping to get our name out there and get some greater awareness of what we offer.  With as much help as we can muster we are hoping the videos go viral and people who have never been to BKB get some idea of what we’re all about.  To encourage this we have come up with a unique promotional offer.  Simply post the video on your Facebook status and printout a screen shot.  Come in to BKB anytime with that printout/coupon and receive 10% off any purchase.  Hopefully our loyal customers and supporters will help out and we can get as many eyes on the videos as possible.  Hope you enjoyed the videos and stay tuned for more recipe video clips coming.  Subscribe to our channel and receive email notification anytime a new video is posted.

Exciting Events with Winter Bites – Week full of great food, music and art!

Black Kettle Bistro is excited to announce its participation in Winter Bites.  We are taking the culinary festival one step further and incorporating some of Windsor’s finest artistic talents to create not only a great culinary experience but a great taste of the Windsor arts & music scene.  Each night we will be hosting a special guest artist or musician.  It will be a special small and intimate atmosphere.  You may not get a chance to see these artists is such a setting anywhere else.  We will be offering a new and unique menu for the event.  When you purchase the $25 menu $5 will automatically go to the artist and if you choose the $35 menu then $15 will go to the artist and you will receive a signed copy of their CD or a special limited addition print signed by the artist.  Below is a list of the participating artists and musicians.  As outlined in a previous post, BKB is also starting their cooking class series the week of Winter Bites.  This is an exciting event that we are very proud to be offering and very excited to host.  Winter Bites is the perfect excuse to get out in the middle of a long cold January.  If you’re a fan of BKB this is an opportunity to try something that is not usually on the menu.  If you haven’t tried BKB yet, this is definitely the time to do so.

Sunday January 17 – Cooking Class: Soups & Stews

Monday January 18 – Jeremy Coulter (Stereo Goes Stellar)

Tuesday January 19 – Owen Wolters Photo Exhibit Show Closing

Wednesday January 20 – Adam Rideout-Arkel (Yellow Wood)

Thursday January 21 – Mike Hargreaves (Michou & Solo Artist)

Friday January 22 – Stefan Cvetkovic (Efan)

Saturday January 23 – Cristina Naccarato Photo Exhibit Opening

For BKB Menu Options & Details and more Winter Bites info visit Windsor Eats

Reservations are Required for this event……

Reservations: Call BKB  519.252.4333 or email blackkettlebistro@gmail.com

Shows start @ 7:15pm Reservations for 6:30, 6:45, 7, & 7:15 available

News & Notes from BKB

Christmas is soon approaching and this might be a tad late for those of you who get Christmas shopping out of the way early but BKB has some great gift ideas for those who love food and love to cook.

Gift Certificates

Our gift certificates always make a great gift but they are especially perfect for stocking stuffers, teacher’s gifts, secret Santa gifts, or for coworkers because they come in $10 denominations.  Give someone the gift of great food without breaking your piggy bank.  There are ten days left till Christmas so hurry on down and get some.

BKB Cooking Classes

Purchase one of these classes for $30 or a package of 3 for $75.  This is a great gift for those who love to cook or would just enjoy a fun night out.  Buy a certificate and let them choose which class they would prefer.  Our first class coincides with Windsor Eats’ Winter Bites.  What better way to kick off Winter Bites than learning what makes BKB’s soups and stews so special.

On the third Sunday of each month BKB will be holding a series of cooking classes.  These classes will demonstrate the technique used to create the dishes as well as sampling the dishes themselves.  Participants will also get to sample wines that pair well with the dishes being made.  These classes are very informal and are meant to be as social as they are informative.  Cooking was meant to be fun.  Food, wine and friends.  Come alone or book as a group.  Attendance is limited to 20 people so book early.

Sunday January 17^th, 2009     6:15pm to 8p.m

Soups & Stews – come see what makes BKB’s soups so memorable.  What better way to warm up on a cold winter’s night.

Sunday February 21^st 2009    6:15pm to 8p.m

Appetizers – learn how to make simple yet elegant and impressive appetizers. What you learn will be perfect for any party or family function. Your parties will never be the same.

Sunday March 21^st 2009        6:15pm to 8pm

Pastas – one of the most versatile foods than can render endless possibilities.  Learn how to make fresh pasta as well as a plethora of different sauces.

Sunday April 18^th 2009          6:15pm to 8pm

Sauces and Dressings – put away the Paul Newman forever.  You won’t need to buy any packaged dressings or sauces after you learn how easy it is to make your own.

Sunday May 16^th 2009            6:15pm to 8pm

Vegetarian – while many of the classes will be veg friendly and have many veg options, we will look at specific veg flavours and styles along with a closer look at lesser known grains and vegetables.

Sunday June 20^th 2009           6:15pm to 8pm

Desserts – learn some great shortcuts and some easy ways to make healthy alternatives to the heavy decadent desserts you may be used to.  Use of fruit and natural sweeteners with classic techniques can render delicious results without the boatload of calories.

Location: The Black Kettle Bistro – 357 Ouellette Ave

Price: $30/each (taxes included) or 3 for $75

For more info or to book a spot please email blackkettlebistro@gmail.com or call 519.252.4333

BKB Participates in Windsor Eats’ Winter Bites

BKB is excited to participate in Winter Bites.  Winter Bites gives us an opportunity to create dishes and menus that go beyond our regular menu.  Don’t miss this chance to sample some new dishes.  We also have some other fun and unique events in the works for the week.  Our first cooking class kicks the week off.  Stay tuned for more info and our Winter Bites menus.  Visit Windsor Eats for full details and a listings of all participating restaurants.

Yellow Wood Promotional Offer

It’s been quite awhile since my last post.  Five months to be exact.  Many things have kept me busy including participation in the Downtown Farmer’s Market, new initiatives in our catering department, and last but definitely not least having our baby.  little Wilson is doing well and things have finally seemed to calm down a bit.  I now have more time to tackle blogging again.  I’ve got many ideas for blog posts so keep tuning in for much more activity.

Supporting Local Arts & Music

I have been brewing over this idea for quite sometime now and am excited to finally get this off the ground.  We have been trying to support the local art scene since we opened but have had trouble finding ways to do it and also finding the time to do so.  We are always looking for artists to hang shows at our place and welcome anyone with posters etc to post them on our windows.  Today I’m announcing a special promo that supports one of Windsor’s great music groups.  Yellow Wood is unveiling their newest album later in November on the 21st.  Their CD release party promises to be a big event.  I’ve heard the album and can assure you it won’t disappoint.  In anticipation of this date  we are offering something very special, totally free.  Starting November 1 we will be giving away a digital download card, FREE, for everybody that comes in and eats at BKB after 4 o’clock.  All you have to do is spend more than $5.  It has 4 songs on it and can hold you over until you can by the CD on the 21st.  We’re doing this in partnership with Yellow Wood.  They are great guys and supportive customers and when I ran the idea by them of doing combos with music specials they jumped on the opportunity and were willing to offer their cards for promotion.  If you know Yellow Wood and like their stuff this is a great chance to get a free teaser of the great forthcoming album.  If you haven’t heard of Yellow Wood, well this is a great chance to get to hear a bit of their stuff.  So come on in to eat anytime this month after 4pm and receive a free download card from Yellow Wood. Simply ask the person at the counter about the offer.  We would like to give it to people that actually want to hear it.  Quantities are limited and the offer will expire when we run out of cards so don’t wait too long.  Here’s all the pertinent links and info to help you get to know one of the areas most talented bands.  Take the time to peruse these sites well.  They know how to keep in touch with their fans.  Follow the links to the Facebook page, their twitter updates, their livestream channel and their Youtube channel.  These guys know their shit.  Music nerds for sure. I know they’ll take that as a compliment as its meant.

http://www.yellowwoodmusic.com/

http://www.myspace.com/yellowwood

 

A side note….. any artist or musician looking to hang their work or participate in some sort of cross promotion please stop in anytime to chat.  we welc0me the opportunity to work with anybody helping promote and share their work.  message me here or stop in.

Vote for BKB on WindsorEats.com

WindsorEats.com is giving the public an opportunity to have their say. They have created 9 categories in which to show your support and give your opinions on. The voting for the WindsorEats.com Awards is open until midnight June 1. We are encouraging everyone to not only vote but visit the Windsor Eats site and take a good look around. Windsor Eats has been servicing local restaurants and foodies for years. Their dedication to promoting the local restaurant and food scene is unmatched. They care and they want people to share in that passion for food and all that Windsor has to offer. Please go through every category and weigh in on who you think is the best. We at BKB hope you will consider us for every category that we are nominated but we are especially hoping that people recognize us as Favourite Casual Restaurant. We have been committed to making great food in a stylish atmosphere at the most reasonable pricing in town. If that doesn’t equal best casual restaurant, I can’t imagine what would. So please take a moment and go to WindsorEats.com to vote. Please pass this on. We have been struggling to communicate exactly what BKB is to people. This would help immensely. Vote. Encourage others to vote. Show your support. Thanks

Time to Recognize Some Local Industry Icons

One of the reasons I started the BKB blog, aside from the obvious self promotion, was to try and shine a light on local independent businesses in the Windsor area like the Black Kettle Bistro that work hard day to day to bring you something unique and of quality. These kinds of businesses enrich the community and create a pulse for the city. When it comes to the restaurant business in Windsor we haven’t really seen too much attention paid to local enduring chefs and restaurateurs. Ted Whipp is an outstanding resource and we are lucky that someone with such a passion for food is writing the column for the Windsor Star but because of constraints and limitations we don’t get to dive to deep into any story or personality. I, along with countless others, have been lucky to learn the craft of cooking in so many great kitchens across this city. There has been a great culinary tradition in Windsor. Immigration and multiculturalism have created an epicurean dream city.

There has recently been a changing of the guard of sorts. We’re coming into a new era of new restaurants and chefs looking to continue that great tradition laid down in this city. Many of the old classic places are closing and chefs that influenced countless others are retiring. Underneath them is a slew of chefs that are maturing and showing great resilience as they grow older and leave behind the naive enthusiasm of their twenties and early thirties and enter into, dare I say it, middle age. Middle age, career wise. I reluctantly place myself in this category. One local chef and restaurateur in specific has shown that his unique approach to both cooking and business not only works but works well. Chef Nick Politi of Ristorante Nico on Erie St has become one of Windsor’s premier chef and restaurateurs.The accolades and accomplishments are too long to list. really. the one i will mention however is that he has garnered the “where to eat in Canada” award for the last 10 years. To say that the last decade has been a difficult one for the hospitality industry is a huge understatement. Not only has he survived but he continues to flourish on the corner of Erie and Elsmere. I had the great luck and privilege to work there in its inception. I was his first official sous chef. It’s a time I look back on with extreme fondness. The simplicity and humility he brings to his cooking is something that has stayed with me and helped influence the way I cook more than any other. The restaurant has always looked great and has always dedicated itself to the highest quality ingredients and techniques. there are no corners cut and no detail unnoticed. many chefs are known for their excessive ego and desire for attention. Nick has neither. he gladly shares the accolades with his staff. A testament to his business savvy and solid character is the fact that his staff stays. He has had employees for years and years. There are people who work there that worked there when I did over 11 years ago. His business model is simple. Offer exceptional food in a great environment and give great unpretentious, honest, good service. It works. It may be the best restaurant in the city. It is the best Italian restaurant in the city, probably the best Italian restaurant between Chicago and Toronto. Tall praise, yes, but well deserved.

We don’t often realize or think about who helped shape the Windsor dining scene. I think its time people started to acknowledge what we have among us. When chefs talk of their heroes and mention their influences it may seem odd to hear the names of local small business owners among them but that’s exactly where we have come to and we should stand proud. The list of people that have worked at Nico’s, for example, that have gone on to open their own successful restaurant is impressive. Rosario Monteleone (Foia), Filip Rocca (Mezzo), Enzo Mancuso (Tutto & Mancuso’s), and I humbly include myself (Vivo & BKB) on that list. Nick was also half of the original cooking team of Il Gabbiano. Nick later opened NOI with Jay and Gino and helped shape the menu and make it the great spot it is today with Jay and Gino at the helm. Many people are weary of trying out a place like Nico simply because it may be too expensive for them. While it is high end fine dining, Nick also offers an affordable, yet equally as delicious, lunch menu. Either way, if you get the chance try and make it in to Nico soon. you won’t regret it.

‘Library Voices’ makes soup better!

This blog entry is just a story so if you’re surfing in a hurry and have better things to read go ahead but make sure you come back later. Anyway, Sunday night i found myself having to make bread. Yes again. Sunday is my only day off but I can’t complain being so busy that I have to come in to make more bread. My entire family is often in bed by 9 pm and I simply find that impossible no matter how tired I am. After preparing 2 batches of soup and and placing bread in the proofer, I realized that I had to wait for both to simmer and finish. I had about an hour or so to kill. I did have some work I could do, like write my next blog entry, but I decided to take it easy and go for a beer over at Phog.

I remembered that Phog was hosting Michou, Amos the Transparent, Library Voices, and Efan that night. I ran into Tom at hipster hockey earlier that day and the idea was planted in my mind then. So I sauntered on over and grabbed a pint. I got there just as Library Voices were taking the stage. Apparently a late addition to the bill. Tom briefly introduced them. From Regina. They started their set as Tom was putting his jacket on and throwing his bag over his shoulder. He stood next to me as they belted out their first two songs. All I could say to Tom as he turned to me was ‘how can you leave right now?’. Amazing show. Eight piece band from Regina. In Windsor, at Phog. Part of the luxury of having the best live venue in Canada in the neighborhood. There’s no way I could fully describe their show so go to their website right here and check them out. They sounded way better live and the dynamic was amazing. I know this because I bought their CD on my way out. In fact listening to them now on my computer. The combination of instruments, vocals, and sheer personalities was so compelling and entertaining. Great young raw talent ripe with enthusiasm is so great to share. I finished my pint, stopped to grab their CD and headed back to the restaurant. ‘Kundera on the dance floor’ (track 2) was stuck in my head all night. This didn’t really have much to do with BKB but if you get a chance give these guys a listen. They’re well worth the time.

Oh yeah, how did ‘Library Voices’ make the soup better? Well, that hour that I had to kill turned into almost two by the time I got back and ripped the CD. By then the soup had simmered so long it tasted perfect. I may have rushed to get home early if I wasn’t sidetracked by a another great show at Phog. The only regret is that once again I missed Michou. Will have to catch them next time.

A Formal Introduction to BKB

Since we opened, back in the summer of last year, it has become one of the hardest things to have to explain to people. What exactly is the Black Kettle Bistro (AKA BKB)? Before being able to answer, there needs to be a new understanding of what it means to eat at a restaurant nowadays. We’re not breaking the mold or creating a new mold, we are simply not using a mold at all. You can say we’re winging it. Our number one priority is in the quality of the food. Eating well made, flavourful, fresh dishes does not have to be expensive. Made slow, served fast. We have tried to create a menu that encompasses people’s need for quick service as well as their desire to eat fresh and well made. Alongside that menu we offer a full coffee bar featuring organic fair trade coffee and espresso beans, almost 20 organic loose leaf teas to choose from, and a short yet inclusive bar menu with beer, wines, and martinis. We have such a wide range of offerings that its been hard to introduce BKB to people. The name itself has invoked images of a more expensive fine dining place but all that was intended was to instill the primary importance on the food itself. We have tried to create a space as well that can be very welcoming to many different people and have slowly been adding more character and personality as time goes on. Today we added 4 plugs along the base of our booths to better accommodate people interested in plugging in while surfing on our free WiFi service. I am still trying to lure local artists to hang their pieces on our walls. Would be a great addition to our space. I do want to make it abundantly clear that we are a great place for lunch but we are also a perfect spot to come and hang out for a few hours during the day maybe surfing the web while sipping on some tea. We are a great spot to take in a casual cheap dinner. Have a glass of wine with one of our baked pastas. Or come in later just to have some martinis before or in lieu of going to the bars. Of course if you’;re out late on Friday or Saturday nights come by for some late night specials after last call. To make everything that much more appealing we’ll be setting up our patio in the coming weeks. So, with the risk of sounding like a shameless promotion, you now know exactly what we are. kinda. so there’s no excuse why you haven’t tried us yet and we’re quite confident that you’ll be back after that.

Here are our official hours………

Mon thru Thur 9a.m – 10p.m

Fri 9a.m – 10 p.m    (NO Longer Open Late Nights)

Sat 10a.m – 10 p.m

Sun CLOSED

Quick Audition Update

I’ve been surprised at how many people have asked me about the audition I had in Toronto a couple of weeks ago.  I had actually resigned myself to not getting the part so I was surprised when others asked about the results.  Sorry for not sharing sooner.  Unfortunately I didn’t get the part.  They responded about a week ago with a pleasant email.  It was a learning experience and I had a nice relaxing couple of days visiting with friends.  As for the idea of doing a cooking show I might have something in the works in the near future.  I will of course be letting everyone know if and when my ideas come to fruition.    So, for the time being at least, you won’t be seeing my mug on the tube any time soon.

Going GREEN! Good for Business, good for the Community and good for the Soul

Going green has become one of the more popular movements as of late. Its a catch phrase used by so many for so many different things. Environmentalists have been screaming from the rooftops for years but it has only become a major priority in the mainstream population in the last couple of years. Political policies seem to define the movement but individual acts are what truly have made the biggest impact to date. That is why I have decided to create a detailed and comprehensive green policy for our company. The hospitality sector has many opportunities to improve. There are a tremendous amount of challenges that face an operator. Balancing your own personal desires and goals with the economic realities can be tricky. What needs to happen is a joint effort on everybody’s part to contribute. We as operators should start moving towards change and ask our customers to do so as well. Granted, that sounds easier than it really is but we need to start somewhere. By creating a policy and strategy we can try and set goals and time lines for our goals. Change won’t happen overnight but it can and will happen if people want it to happen. A perfect illustration of this is what CBC’s The Hour achieved with their One Million Acts of Green initiative. I am a firm believer that incorporating policies in our economic plan is the only way to sustain the efforts long term. Obviously I believe that any change made on a personal level and done in our everyday lives is a step in the right direction but when companies adopt changes than steps turn into strides. We already do the basics at BKB. We recycle, we have reduced waste to phenomenal levels and try to conserve energy at every turn. That’s simply not enough. I recently visited friends in Guelph and was amazed to see that many if not most of the local restaurants have moved away from using traditional take out containers. That is probably my biggest challenge. How do we balance the economic reality with the needs of the customers all the while trying to reduce our environmental impact? This is where I need help. From customers, other restaurant owners, and suppliers. If more and more restaurants only offered take out in reusable containers that the customer provided than it would become the norm. Sometimes we can look to the larger corporations for leadership in these scenarios. Starbucks, for example, offers a discount for customers who provide their own coffee mug as an alternative to using a paper cup. Its a lot easier for a large corporation to implement strategies like that but we need to ride the new popularity of the green movement and use it to our advantage. Basically its cool to be green so why not move to be more green. Maybe I can elicit the help of other restaurant owners and start a larger initiative and get more people aware of our efforts as well as getting customers to be willing participants. How can we achieve all this? One step at a time. I will keep you posted on our efforts and hopefully recruit many of you to help by participating in our Project Green. As well I will be trying to get more and more input from other restaurants as well as suppliers who may want to participate and help turn their own operations greener. If this grows large enough they may be swayed by the amount of publicity something like this may garner. Some areas or ideas that I want to look into are the following…..

- minimizing take out containers and asking customers to bring in their own containers

- charging a surcharge for take out containers and using the extra revenue to buy more expensive biodegradable containers

- separating all food refuse and collecting it for local gardening groups for use as compost

- creating larger buying groups of restaurants to help reduce the extra cost of better take out containers

- making decisions on food choices and suppliers based on local availability therefore reducing the necessity for transport

- using earth friendly cleaning products (already 1/2 way there)

These are simply a few ideas that I have come up with but I am asking that anyone with any suggestions please comment here and hopefully we can use this medium to help initiate our very own community driven One Million Acts of Green. I will have regular postings updating our progress as well as constant pleas for input and help. After all, I can only incorporate ideas that you, the customer, see as reasonable.