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il w n- i i t 4 economist dec 10 1998 ia from traditional irish pub rare to private live course dinners for ten e or more there s a lot or tencjerlbyingcdre that goes into every dish youll enjoy true irish hospitality superb food and a hundred thousand welcomes traditional irish fare with flare according to david copkirigtrish food for a pub f isnt all that difficult while there may be some diversity to it- the ingredients are pretty basic along with the regular fare the pub serves traditional irish dishes likedonegarfiskerrrians chowder chicken cottage pie coddle and the bridie however the difference here is that these items are riot bought out and brought in they are all made inhouse with choice cuts of meaf fresh mushrooms and produce freshness is a passion in david jones kitchen arid because he prepares them each day with tresh ingredients these dishes are nothing short of fantastic v 1 w j r daily specials that are special chef jones feels the customer should always have thechance to try something new above and beyond j the traditional menu the ideas for these dishes- come to me in any number of ways he says sometimes the recipes arean inspiration from people ive worked for in the past sometimes its just having a whole bunch of ingredients in front of you thinking about it and then all of a sudden it comes to you but mqsfof all its got to be seasonal whatsin season especially here in ontario what can i get my hands on- the freshest produce and l simply go from there dining by request j another opportunity david jones enjoys is preparing certain dishes by request if a customer calls with a preference and if the product is available knowing a day in advance will give me the chance to bring it in he says ill prepare the meal just as i would at home for friends as a chef for me its a challenge and a delight it allows me to do what i know how to do and hopefully theyll enjoy it this concept has led the managerhent to promote evenings of casual dining for small groups of people the pub has a large upstairs room complete with a bar that is ideally suited for this purpose what better way for you to enjoy a special occasion thanto have the chef prepare a specialdinher in a- comfortable room whereyoucan relax enjoy the experience j j ninety per cent ofeverything david prepares is- made fresh from scratch ihesame day if the dish is timeconsuming and needs refrigeration he always prepares a day in advance so everything forlunch is ready itq roll firstthirig morning the preparations for dinner afe made that same afternoon private small group dinners z this idea has become so popular that david now- caters to groups that number from- a dozen gueststq as many as twenty or more just asfie does with the- intimate dinners he will plan aporiiplete dinner from start to finish just the way you want it you x simply call ahead seyeraldaysin advance with an idea for a certain type of dinner specify that you- would like three courses or five the number of people and david jones and hisstaff will look after staff supervisor chantelle green chef david jones puts the finishing touch on one of his daily specials 1 theresa stereotype that people have about irish pub food butatfionn maccools the chef refuses to be v f bound bysuch misconceptions david jones- is a very creative chef who likes to introduce his own ideas on a daily basis says general manager dieter sdegtropthefes the traditional irish menu and then theres davids specials that are more european in taste and variety whatever he prepares theres a lot of love and effort that goes into all the dishes not your ordinary chef david jones credentials are impeccable erom the beginning of his career he wasfortunate to have the opportunity to work under and learn from people likemichael stadtlander arpy magaf at spleridido george gurnqn at pastis eric novak arid chris macpqnalpvits so much better to s here in a small town says david people gel to know you theyloiowthe restaurant they frequent it more often prepared he rlainedburtheritheres that aboutlthefoodandwilfwantto tryafwe havequite and theres maybe a little bit more loyaltyits nice elementbf sufprisebecausethey wont know exactly- inumberf regufarshat have made f his their local vbecaiise with the volume arid size you cariget out u wu u ov v-vjzs- into the restaurant and- talk withthe customers thats so important because whenyou talk with them and share the excitement about what- they re eatingits goirigto bring them back tfrere are quite jafew people who come in regularly who like my fobd and i like rt6 i myself- which they seemto enjoy t origirjallyfromaustfaliachantelle now makes markharri her new home we want the pub to be known for the atrnospherethe food and the service the staff is encouraged to learn everything about the preparation of the chef s specials and properly ll everything thinkits great for the guests because explain the t0 the cu says ghantelle they arrive knowing basically whats being c itv greatthaiee7eyknows h when they sifdowneverypne ubf nepnalirbfus hereibycriamevwe kric i ism argoodimoodand when the plates are presented- thbrnoy name and tnatwh1itlthmk thecusto itmakesithe eyeningperfect it rhakes the evening x- 1 ohave for- know customers want aiiatiiyiiyt j y h t rf w w i twiw kw r thesegroup dinners is determined on your food requestand the numberofguests after which a fixed pnceisprovided in advance v z for more details about the small group private l dinners contact dieter soegtrdp fionnv a- if orcall 4725550 m l vl