about a potential downturn in business with the departure of the Jets , Hrousalas drew on his experience working at The Bay to create fancy sandwich platters for friends and customers .
It was a savvy move . More and more restaurant regulars were eager to entrust their favourite steakhouse with their events , and the operation grew . Today , the catering menu ranges from the famous sandwich platters to an expansive selection of hot and cold hors d ’ oeuvres , swanky canapés , and other charming morsels .
For Bill , the challenges of catering are enjoyable . Off-site events allow the chef a chance to step out of the kitchen , interact with diners , and work on the fly with the added dose of creativity needed to cater to customer needs . With an avid base of returning customers , some jobs feel like
inthekitchen
butchers 200-300 lbs of beef , deftly making each cut to ensure as little meat is scrapped as possible .
“ It ’ s a well-oiled machine ,” says Bill . Even beyond the systems of the kitchen , the restaurant relies on elaborate organization . A laundry room where chefs ’ whites are washed on site , a potato peeling and slicing station where pallets of spuds are transformed into shoestring fries , and a storage room just for lightbulbs are all contained in the building ’ s labyrinthine basement .
Nary a day goes by without a bulb needing changing in the large , softly lit dining room and lounge ; Hrousalas won ’ t let a single one go dark . “ Steve takes care of this place ,” says chef Bill .
Hrousalas is careful with every element of upkeep in the restaurant , sending out
The steakhouse has always adopted a “ more is more ” philosophy .
social calls . One annual event sees the restaurant ’ s staff trucking hors d ’ oeuvres to a log cabin in the Whiteshell , to serve a party of 150-200 guests . “ I end up working from about 7 am to 3 am ,” says Bill . The event has been catered by Rae & Jerry ’ s for more than a decade .
The scale of the catering operation is no problem for the steakhouse , which , as its size shows , has always adopted a “ more is more ” philosophy . Regulars come in for generous sandwiches piled high with meat , and savoury indulgences like slabs of succulent prime rib and juicy tenderloin . The original fine dining option , a really good steakhouse still carries the whiteglove nostalgia of luxury and service , and though Rae & Jerry ’ s servers traded their traditional red smocks for contemporary black and white ensembles four years ago , the experience is still about pampering .
While Bill has made his marks on the menu ( pushing for the inclusion of tzatziki sauce , for instance ), the wistful offerings are still a celebration of classic tastes . Here , it ’ s all about the cow . Daily , chef Bill the iconic red chairs for reupholstering at any sign of wear , so that while the decor may appear vintage , it always looks brand new . Because of this , stepping into Rae & Jerry ’ s feels like entering a time machine , the interior a visual representation of the warmth and tradition the space carries .
Bill himself has been a fixture at the restaurant for nine years , ascending to head chef status four years ago . Enamoured with cooking since the age of 5 , when he began helping out in his father ’ s restaurant near Winnipeg beach , Bill ’ s career path wound through several years of working in hotels , preparing banquets and special events . Eventually , he rejoined his father , taking over for him in the kitchen at Rae & Jerry ’ s when he retired .
The staff , like the customers , feel like family at this bastion of old school eating ; many have worked in the restaurant for more than 20 years . Rae & Jerry ’ s has proved the value of finding what works and sticking to it , staking its claim in the city with a commitment to consistency and keeping tradition .
46 ciao ! / dec / jan / two thousand fifteen