Ballygiblin's Restaurant

Gift Baskets

dusty — Thu, 03 Dec 2009 18:20:25 +0000

Just in time for Christmas the Bally Kitchen boys have whipped up some special gifts for that special someone on your list. Just like last year gift baskets and individual jams, jellies, hot sauce and condiments will be on sale from this week until Christmas. Gift certificates will also be available all month long. Everyone have a fun and safe holiday season from your friends at Ballygiblins. Orders 253-7400 or online ballygiblins at hotmail.com

Jam Night

dusty — Tue, 20 Oct 2009 22:59:07 +0000

Ballygiblins will be starting a local jam night on November 1st. Local Carleton Place Musicians Roger Plante and Peter Brown will host the event. Contact Bally’s for more info and dates.

Beer Sausages & Norm

dusty — Wed, 14 Oct 2009 17:08:43 +0000

Ballygiblins would like to thank Beau’s All Natural Brewing Co. for putting on a great Event this month. Many people braved the cool October weather to make the first annual Octoberfest a great success. Many great restaurants showcased their eats and sampled some of Beau’s finest. The highlight of the day was the apperance of Cheers’ regular bar flys Norm aka George Wendt. Congrats Beau’s and we here at Ballygiblins are looking forward to next year. Cheers

Chili cook-off

dusty — Tue, 25 Aug 2009 13:25:09 +0000

Ballygiblins and the Carleton Place Farmers Market will be hosting a chili cook-off on Saturday September 19th at the market. Anyone can participate. Set up time is 10:30 and judging will begin at 11:00, bring a crock pot of your best chili and something to sample from. Any questions call Dusty 613-253-7400

Buckhorn Honey Chicken

dusty — Thu, 23 Jul 2009 22:31:21 +0000

Half hen free range 2-3 lbs

1 bunch summer savoury

1 bunch fresh basil

1 bunch fresh parsley

1 tbsp kosher salt

1 tbsp fresh ground black pepper

3 tbsp fresh butter

6 tbsp buckhorn honey

All ingredients from Carleton Place farmers market.

1. Heat the oven to 450°F. Five minutes after turning on the oven, put a cast-iron or other heavy ovenproof skillet on a rack set low in the oven. Rub the chicken with the olive oil, sprinkle it with salt and pepper, About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, basil and savoury over the chicken. Garnish with more chopped herbs.

2. When both oven and pan are hot, 10 or 15 minutes later, carefully put the chicken, breast side up, in the hot skillet. Roast, undisturbed, for 40 to 50 minutes or until an instant-read thermometer inserted in the meaty part of the thigh registers 155–165°F.

3. Tip the pan to let the juices from the bird’s cavity flow into the pan (if they are red, cook for another 5 minutes). Transfer the bird to a platter and let it rest; if you like, pour the pan juices into a clear measuring cup, then pour or spoon off some of the fat. Reheat the juices if necessary, quarter the bird garnish, and drizzle with melted butter and buckhorn honey.

2009 Chef cook off

dusty — Sun, 19 Jul 2009 14:17:47 +0000

Chef’s Cook-Off 2009
Sunday July 26
This year’s Chef Cook-Off will again be hosted by Debbie Trenholm, accredited sommelier from the Savvy Company (www.savvycompany.ca). Special thanks to Freda Godby for her help in organizing this popular event.

Our three participating chefs this year are:
Chef Glen “Skip” Sansome of Petit Bill’s Bistro
Chef Kate Klenavic of The Whalesbone Catering

And Ballygiblins own Chef Roger Weldon
More detalis @ http://www.herbfest.ca/

Come on out and support local Food and Drink

Look out Gordon Ramsey

dusty — Fri, 17 Jul 2009 01:42:27 +0000

There is a new TV chef. Ballygiblins own Roger Weldon will be on Rogers

“Daytime”@ 11:20 am on Thursday July 23. Check local listings and stay tuned!!

Rhubarb & Dried Cranberry Chutney

dusty — Wed, 20 May 2009 15:53:44 +0000

1 cup medium diced rhubarb

1/2 cup small diced onion

1/4 cup chopped dried cranberries

1/4 cup cider vinegar

1 tsp honey

1/2 tsp grated lemon zest

1/4 tsp kosher salt

Method

1. Combine ingredients in a saucepan over medium heat.

2. Simmer for 5-6 minutes or until it thickens.

3. Let cool.

Farmers Market

dusty — Fri, 01 May 2009 22:21:39 +0000

Come visit the Bally boys every Saturday morning at the Carleton Place Farmers Market. Enjoy local produce and crafts and stop by to get Ballygiblins preserves and sauces made from lanark county

Visit Ballygiblin’s at the Samsung Taste of Green Cooking Stage

shelley — Tue, 10 Mar 2009 02:19:21 +0000

Ottawa Go Green Expo

cool salad

See Roger showcase his favourite organic selections from Ballygiblin’s Restaurant & Pub’s seasonally inspired menu which includes hot sauces made from local Lanark County hot peppers. Roger is a recent attendee of “Terra Madre”, a Slow Food conference in Turin, Italy. Ballygiblin’s is a recent recipient of the Take a Leap Award from the Art of Being Green Festival for its leadership in recycling and green business practices in the hospitality industry.