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NWTchefshostHalloweenmealstodineforWiseguyRobinprepsdinnereventwithTopChefcontestantRichFrancisTuesdayOctober28201419ARTSCULTURECULINARYByDALICARMICHAELDespiteheavyresimpedingvisitorstoYel-lowknifeoverthesummerlocalchefRobinWasicunasaidhehadoneofthemostsuc-cessfulseasonsofhiscareer.Nowthatthesmokehascleareddontex-pectWasicunatoslowdown.ThecreativechefknownforhisWiseguyFoodtruckandastintontheFoodNetworksculinaryTVcompeti-tionChoppedCanadaispreparingaseriesoffood-basedeventstokeephiscustomerslledwithanticipationoverthewinterathisweekendpop-upsupperrestaurantknownasNumbersatBaysidelocatedattheDancingMooseCafe.OnHalloweenweekendWasicunacom-monlyknownasChefRobinwillbesharingtheDancingMooseskitchenwithfellowcookofsmallscreenfameRichFrancisaGwichinchefwhorecentlyplacedthirdinseasonfourofTopChefCanada.RichandIhavebeentalkingforIdsayprobablythelastvemonthsorsoWasicunasaid.HesoriginallyfromFortMcPhersonheisGwichinandhesbeendyingtocomebackuphere.WejuststartedonsocialmediawhenTopChefairedforthersttimewehookedupandbecamefriendsrightaway...Wejuststartedtalkingandwemadeplanstocookonedaytogether.Itjustkindofhappened.Theeventistherstinanewdinnerse-riesWasicunahopestoreupatNumberswhereeverythreeorfourmonthsheintendstoinviteoneofhisfamouscheffriendsfromaroundthecountrytocookwithhim.Wasicunasaidhewillbeservingupsomeofhissignaturedishesattheeventlikelingcodfrittersandbeethomefries-platesthatareheartyandlledwithasmanylocalelementsaspossible.ImbigonthecomfortfoodsWasicunasaid.Imreallybigonlocalingredientsaswell-aslocalaswecangetforYellowknife-thatbeingalotofforagedingredientslotsofberriesandlotsofmushroomslotsofbirchsyrupsprucetipsthingslikethat.Francisfamousforhistraditionalfrom-the-landstylemealswillbesupplyingtheamuseboucheandmainentre.Werepayingforplaneticketsbuyingalltheingredientsthesearehardthingstobejustself-fundingwhenyourerunningasmallbusinessandyoudonthavealotofmoneytobeginwithWasicunasaid.Ultimatelythoughhebelievestheeffortwillbeworthit.WevealwayssaidthatwereallywantedtojustcreateaculinarysceneinthistownandtojustkindofkickstartitandgetitthrivingWasicunasaid.Wereallyfeelthat...itsnottherestaurantsandthechefsthataretoblame100percentforitImeanalotofthecustomersarejustaccepting.SupplyingserviceoverthewinterCustomerswonthavetowaitmonthsbe-tweensamplesofWasicunascuisine.OntopofrunninghisfoodtruckChefRob-insNumbersatBaysidehasbeenservingupfinesit-downdiningsinceSeptember.DuringtheeveningsfromThursdaytoSat-urdayheandhisstaffoffivetakeovertheDancingMoosessmallkitchentobringflavoursoftheNorthtolife.EventuallyWasicunaenvisionsopeninghisownrestaurantbuttheplanneedstimetomarinateandcookslowlytobringouttheavourslikethemostsucculentofdishes.Wevegotafewlocalpartnerslinedupandinvestorsandwerejustkindoftak-ingourtimewithitrightnow.Wewanttomaketherightchoicehesaid.Theresalotoflocationsaroundthatareavailablebutmakingthesmartchoiceistheonlywaytogoinsteadofrushingintosomething.Weretestingthemarketandeverythingsgoingreallywellrightnowwerejustre-allykindofcontentwithwhereweare.Sofaritsbeenasuccesshesaid.ThechefdinnerseriesfeaturingRichFranciswilltakeplaceOct.31andNov1withseatingsat600and800p.m.Ticketsaresellingfor85apiecenotincludingalcohol.Tobookareservationortomakeaninquirycall867-444-9040.sdinnereventwithTopChefcorittersandbeetfries-platesthatamuseboucheandentre.PhotoDaliCarmichaelChefRobinservesupadelicatebuffaloquailwithwhippedbluecheeseandapickledcelerygarnishatNumbersatBayside.