THE WAKKER WEEKLY – Issue # 1465


THE WAKKER WEEKLY – Issue #1465 – Posted on: 25-Feb-2019


NEWS FROM THE BREWERY! Head brewer, Michael Gaetz, reports our seasonally available BOW PROJECT AMARILLO S.M.A.S.H., FLEK’S CZECH DARK LAGER, CHINOOK ESB, and BLOOD ORANGE BLONDE ALE are currently on tap. There are batches of PICKARD’S OATMEAL STOUT, TWO SON’S MILK STOUT and PONCE DE LEON FRUIT ALE working their way through the brewery.

Our GUEST TAP is currently pouring the Andromeda Imperial IPA from Saskatoon’s Paddock Wood Brewery. Next up is a Bourbon Barrel Aged Dunkel from Regina’s District Brewing.

Our February premium wine features are the ENIGMA WINES from California. The white is a Chardonnay and the red is a Cabernet Sauvignon. Both are $7.95 for a glass and $21.95 for a half litre.

650 ml glass bottles of our number one selling DUNGARVON IRISH RED ALE are currently available at ALL SIX SLGA stores including the Normanview, Quance Street, Broadway Avenue, North Albert Street, Dewdney & Lewvan and South Albert locations! ATTENTION SASKATOON RESIDENTS! You can now find our Dungarvon in bottles as well as on tap at the Growler Filling Station in the Saskatoon Metro Liquor store!

After a five year run, it is time to release a brand new Bushwakker website. Final touches are being made and the shiny new site should be launched in just a few more weeks. Be sure to visit and let us know what you think!


Feb. 25: Monday Night Jazz & Blues – special Mid-Winter Blues Festival editionTERRAPLANE. Talented blues band lead by Regina’s friendliest bluesman, Shane Reoch, returns for a long overdue performance. 8:00 PM.

Feb. 27: Wednesday Night Folk – special Mid-Winter Blues Festival editionA STORRY WITH HUGHES. Talented rockin’ acoustic blues duo featuring Jeff Storry and Billy Hughes. 8:00 PM.

Mar 1: FIRST FIRKIN FRIDAY. Enjoy the pomp and circumstance of this long standing Bushwakker monthly tradition. A piper from the Regina Police Services Pipes and Drums leads a keg of special brew in a procession throughout the brewpub. A guest volunteer is selected to wield the handmade wooden maul affectionately referred to as The Mighty Firkin Wakker, and attempt to tap the firkin in one mighty blow. This month’s offering will be a BUTTERSCOTCH BROWN ALE. The delicious beer and suds-soaking experience takes place at 5:30 PM.

Mar. 2: SATURDAY AFTERNOON BLUES SHOWCASE. Presented in conjunction with The Regina Delta Blues Association and The Mid-Winter Blues Festival Week, our Saturday afternoon showcase is a great way to warm up for the festival finale later that evening. Enjoy two exciting blues bands beginning at 1:30 PM including: The AZ Paris Band as well as Billy Hughes & the Instigators who will deliver a special tribute to the Plains Hotel famous Saturday jams. Hosted by Jeff “Redbeard” Corbett of 91.3FM CJTR. Be sure to try a slice of Redbeard’s signature chocolate cheesecake too! We will also be presenting live blues music at 8:00 PM on the Monday and Wednesday evening earlier that week.

Mar. 4: Monday Night Jazz & Blues. ‘ROUND MIDNIGHT. Veteran act delivers great jazz standards and adult contemporary tunes. 8:00 PM.

Mar. 6: Wednesday Night Folk. REGINA SINGER/SONGWRITER ASSOCIATION & SASK MUSIC PRESENTS. Scott Anthony Andrews, Annie MacLeod, and James Gates. 8:00 PM.

Mar. 6: MONTHLY ALES MEETING. If you are looking to improve your skills as a homebrewer or just want to sit in a room filled with people who have a passion for creating great beer in the basement, then the ALES Club is for you! This month’s discussion topic will be Sours. Meetings are held in the Bushwakker basement clubroom on the first Wednesday of each month at 8:00 PM. New members are always welcome.

Mar. 11: Monday Night Jazz & Blues. CHRIS WALLACE. Toronto quartet plays original modern jazz. 8:00 PM.

Mar. 13: Wednesday Night Folk. SUN ZOOM SPARX. Funk, jazz fusion, psychedelia and mid-70’s ambience. 8:00 PM.

Mar. 16 & 17: ST. PATRICK’S DAY WEEKEND. A two-day Irish celebration! Enjoy traditional Irish food, drink and entertainment Saturday night and Sunday afternoon and evening too! The weekend kicks off with the tapping of a firkin of the extremely popular IRISH COFFEE CREAM STOUT at 5:00 PM and will be followed by Irish dancing, pipes & drums and a special Celtic performance from WEST OF MABOU. We open at noon on Sunday and The Prairie School of Irish Dance will perform at 1:00 PM followed by music act, THE HIGHLANDERS, pipes & drums and a suppertime performance from massive acoustic Celtic act, BILLARNEY. Enjoy Corned Beef & Cabbage, Belfast Breakfast Burger, O’Hara’s Stout Lamb Stew, Irish Whiskey Bread Pudding, Guinness, Green Shamrock Ale, Green Spot Single Pot Still Irish Whiskey and more this Saturday and Sunday! $5 cover charge.

Mar. 18: Monday Night Jazz & Blues. THE U OF R JAZZ BAND. Come hear this huge act comprised of local future jazz starts! 8:00 PM.

Mar. 20: Wednesday Night Folk. CHRIS SPAKE. Australian singer/songwriter delivers lush acoustic pop and tells stories that burn a memorable experience. 8:00 PM.

20 of Regina’s Most Notable Restaurant Dishes

by Travel & Happiness writer, Jenn Smith Nelson on February 15, 2019

Though I like to think of myself as spontaneous, one thing becomes blaringly obvious as I age. When it comes to food, I’m a creature of habit. The fact is, I’m that person who when they go to one of their favourite restaurants, almost always orders the same thing. Yes, there have been exceptions (especially when a new resto opens – hello Avenue!) but for the most part, I can’t bear to miss out on knowing I will love what I get.

So, this got me thinking. Are there certain dishes in the city that we as Regina citizens can agree draw people in – and back for more, time and time again? I can say that thanks to my handy dandy crowdsourcing ask, this seems to be the case. I put the question out there and was overwhelmed with consistent responses!

For the most part, many of the dishes or items that were brought forward as staples are quite well known to me. However, there were a few surprises.

Now, this list is far from definitive and sadly, I wasn’t able to connect with each and every restaurant that folks suggested, though really, I did try! I’ve included them within the list below as people genuinely felt passionately about their dishes. However, I was able to connect with more than 1/2 of the restaurants and all were generous and kind with their time, images, and insights on their dishes. A huge THANK YOU to all who took the time out to respond with information!

My goal with this post is to highlight the common denominators — so, without further adieu, I present to you, 20 of Regina’s signature dishes (in no particular order):

20 Dishes You Must Try in Regina

1. Nachos from Bushwakker Brewpub 
I have been a Bushwakker regular for over 20 years now and have eaten a shit ton of nachos. Some of the staff don’t even bother bringing me a menu anymore! As a snack, as dinner, as a hangover cure, you name it, there’s never been a wrong time for chowing down on what is an incredibly generous portion of delectable salty, cheesy nachos.

Anyhow, when I reached out to Bushwakker Bar and Marketing Manager, Grant Frew for more info on their infamous nachos, I learned a thing or two. For instance, did you know that they hand cut the chips from raw corn tortillas? I sure didn’t! I actually had no idea how much care and time when into their nacho production. I suppose it makes sense though because honestly, their nachos are THE BEST. This is also thanks in part to their house made salsa and guacamole. Meat lovers can add spicy beef or spicy chicken; however, I prefer the vegetarian option.

For the perfect pairing, Frew recommends lighter beers such as their Stubblejumper Pils, Northern Lights Lager or Cheryl’s Blonde Ale. Other suitable options include my personal favourite, Dungarvon Irish Red Ale, Regina Pale Ale or Chico IPA.

2. Beef Wellington from Avenue Restaurant and Bar 
The new kid on the block has quickly grown and become the favourite kid on the block, and I couldn’t be happier for the success that Avenue Restaurant and Bar (I wrote about it here) has found in Regina. Hailing from Saskatoon, when the Grassroots Restaurant Group set up shop in Regina, it couldn’t have been more welcomed. This isn’t to say that good food didn’t exist in the city beforehand, it was about welcoming a known team of professionals who had already established three incredible restaurants: Ayden Kitchen and Wine Bar, Little Grouse on the Prairie and Sticks and Stones. We simply needed a piece of the Grassroots Group in Regina. Now, we have one, well, two actually (if you count the people transplants)!

Though Avenue’s menu is chock full of many locally-sourced and thoughtfully prepared dishes, one item rises so slightly above the others, the already legendary, Beef Wellington. Co-manager and executive chef, Nathan Guggenheimer shared with me that they first made this dish in Saskatoon at Ayden, where they’d sell out every time it was offered. When they came to Regina, they knew they wanted it on the menu even though its preparation is super labour intensive.

“There’s just so many layers of flavour and preparation, which means so many layers that can go wrong. After a lot of testing and tasting, we finally composed the perfect one. Crispy Puff, medium rare meat (Canadian angus grade tenderloin), nice and tight duxelle, slight saltiness from the prosciutto, all come together to be the Welly that you know today.”

3. Cinnamon Buns from The Green Spot Cafe 
Open 12 years and selling buns for 10, co-owner Sunshine Cheang, says they still sell out of the what-is-known-to-be-without-a-doubt-the-city’s-best-cinnamon-buns. This isn’t surprising to anyone who has ever had the pleasure of having one of their delectable buns. I don’t even like sweets for the most part but these buns are seriously addictive!

Cool fact: The buns have never been advertised and their notoriety grew slowly by word of mouth until, shared Cheang, when the Leader Post featured the restaurant (which serves the gluten-free crowd) wrote about them in 2011.

At $3.70 taxes in, you can nab a tasty bun on Wednesdays and Saturdays (other days by special order only) but be sure to go early as they still sell out!

4. Spinach and Feta Pizza from The Copper Kettle 
The Spinach and Feta Pizza at The Copper Kettle was the first of its kind here – introduced in Regina in the late 80’s. Back then, veggie options were sparse and pizza menus were far more standardized with popular preference varieties such as ham and pineapple, pepperoni and mushroom, etc., reigning supreme.

By this time though, Copper Kettle was already known for great pizza with its home made from scratch approach, and quality ingredients. Did you know their dough is made fresh daily in house? In fact, it’s a 21-step process from start to finish. The pizza sauce is also house made.

The idea to change things up in Regina’s pizza scene came from founder, the late Robert Gardikiotis. Very much an entrepreneur, Gardikiotis was  always innovating,  and always  willing to try new things.  He never forgot his favourite spanakopita that he would get at his go-to-spot near his home in central Athens, or the line-up of people.  This served as his inspiration to try it as a pizza topping even though back then the thought of putting  spinach on pizza was considered outrageous  - let alone feta (which was relatively unknown).

We must give thanks to his wife Anne, who experimented with recipes and ingredient blends, as the creator of the deliciousness served today. Copper Kettle’s pizza model spring boarded off the success of their creation opening the door for them to push the envelope even further, delivering many variations of pizzas far before others here in the city.

5. Corn cakes from Siam Authentic Thai Restaurant
Whether you stop in for buffet lunch or sit down to delectable dinner, you must not leave Siam Authentic Thai Restaurant without trying the corn cakes. Tee, Siam’s owner, shared that the corn cakes are made using a homemade family recipe. No, he didn’t share the recipe. However, what makes them different, he says, is that their distinct flavour comes from spice and green onion. More importantly, is figuring out the perfect temperature to make them crispy! Pssst, they deep-fry them at medium heat.

6. Paninis from Italian Star Deli
This certainly will not come as a shocker to anyone who has grown up in Regina. Italian Star Deli paninis are almost as legendary the deli’s charasmatic owner, Carlo Giambattista.

Pre-making as many as 150-200 a day (and up to 300+ custom orders, especially in the summer), the paninis come in mild, medium with banana peppers and spicy with banana peppers, and homemade La Bamba spread! All have mustard and Italian dressing, provolone cheese, 100 g of Italian cold cuts (mortadella, capocollo ham, Genoa salami, German salami & Gina’s pepperoni). Most also include tasty feta cheese and pesto! Take your pick of focaccia bun or a marble rye!

How did it start?

“There was a time where a customer came in and took the bread that we sold up front and asked my dad Carlo if he can make a sandwich! My dad said ‘Yeah no problem’, and that was roughly 25 years ago! Ever since then it’s really just been a consistent need and want, the only difference is that the demand! The last 10 years for sure have really boomed!”

7. Scones from Tangerine
“Our scones are available every day and change just as often,” says Chef and owner, Aimee Schulhauser. Schulhauser says what makes them special is the texture. They’re crunchy on the outside and soft and cake-like on the inside, making them pair perfectly with coffee.

These tasty pastries have been on the menu since day one, over 8.5 years ago. Have you tried them?

Also, don’t miss the vegan donuts!

8. Tom Yum Noodle Soup from Milu Fresh Rolls and Subs
Milu is known for a few things (their fresh rolls and subs for instance) but the restaurant’s true standout item is the Tom Yum Noodle Soup. Inspired by Thai culinary culture, in addition to its chicken broth base and noodles (flat or round), other ingredients include: coconut milk, lemongrass, dried Thai chili, dried roasted shallots, lime leaves and dried ginger. Once grounded and mixed, they flavour the soup (not the meat). You will taste the richness of the savory of spices infused together, and a little kick of heat from the chili in this soup. Meat, seafood and veggies can be added, as well.

9. Fried chicken from Beaks Chicken
If you were a patron of the former Beaks Chicken food truck, wasn’t it just the best day when they opened their brick and mortar location on 11th Avenue?
What makes their chicken stick with the Regina crowd? Owner, Paul Rogers has a theory.

“We think the fried chicken is so great because it is brined for 14 hours before it is hand dredged and fried. Nothing is pre-made, we start from scratch or get from the best, like our buns come from saltine bakery.”

It may also have to do with their reasonable prices? “We work hard to keep the costs low which translates in lower prices that are accessible to a bigger market of people.” They knew they had a hit on their hands when the number of orders started to almost double weekly. Then came the people lining up for orders at 10 a.m. Is it a success still? I haven’t been one of the lucky ones who shows up to find it not sold out, so I’m just going to trust everyone on this one and perhaps, get in line earlier.

10. Butter Chicken from Caraway Grill
Let me just say I don’t have a favourite dish at Caraway Grill. This is simply because I love ALL of their dishes. Seriously, I have never tried something there I don’t like. I could eat the roasted cheese tikka, spectacular samosas and spicy tiger shrimp every day! However, what I heard from my clan of foodie friends, is that the butter chicken is without a doubt, the star dish. I get it. I do order it a ton and when I checked in with the folks at Caraway, they told me it’s the restaurant’s most popular dish. So you all have spoken, and been heard!

“Most people like our butter chicken because it is mild in spice level, and has a very good flavour of spice aroma.”

11. Pasta Salad from Abstractions Café
On the menu for over 15 years, the Pasta Salad may seem like a simple dish, however I’ve been told, it’s one you shouldn’t miss from the Abstractions Café menu. Made fresh daily – on request, it includes: pasta, peppers, corn, mayo, some (secret) spices, and the main ingredient — love.

12. Ramen from Wann Izakaya Japanese Gastropub
I’ve been visiting this resto since it’s days as Hanabi when sushi was the restaurant’s main feature, but in it’s reincarnation as Wann Izakaya Japanese Gastropub, it’s the ramen that has people flocking there these days.

This delish not to mention filling (servings are generous) dish’s base is Tonkotsu ramen, but it’s the black burnt garlic oil makes the soup so rich and addictive. I was told the ramen broth is made from scratch and that the soup, which takes about 10 hours to cook, features a slew of ingredients!

13. Pho Sliced Beef Noodle Soup from Quan Ngon Vietnamese Restaurant
Last but not least, is Pho Sliced Beef Noodle Soup (Pho Tai), from Quan Ngon Vietnamese Restaurant. Known simply by regulars as B3, the soup has been a popular item on the menu since the restaurant’s inception.

The aesthetically pleasing dish features classic pho rice noodles along with a signature savoury pho broth, topped with freshly sliced rare beef and herbs. What stands out with Pho Tai is the freshness of the ingredients, especially the sliced and very tender rare beef.

Other contenders to consider (that weren’t able to contribute at this time but I didn’t want to miss including):

14. The Usual breakfast from Hunter Gatherer Vegetarian Diner
15. Charcuterie from Crave Kitchen and Wine Bar
16. Coconut buns from China Pastry
17. Grilled cheese sandwiches from Victoria’s Tavern
18. Pretzels made with Rebellion beer yeast from Lancaster Taphouse
19. Chicken wings from Bonzinnis Brew Pub
20. Dol sot bibimbab with kimchi from Orange Izakaya Fusion Café & Bar

So, what do you think? Agree strongly with any of these? Disagree? Let me hear from you?


A couple in their nineties are both having problems remembering things. During a check-up, the doctor tells them that they’re physically okay, but they might want to start writing things down to help them remember.
Later that night, while watching TV, the old man gets up from his chair, “Want anything while I’m in the kitchen?” he asks.
“Will you get me a bowl of ice cream?”
“Don’t you think you should write it down so you can remember it?” she asks.
“No, I can remember it.”
“Well, I’d like some strawberries on top, too. Maybe you should write it down, so as not to forget it?”
He says, “I can remember that. You want a bowl of ice cream with strawberries.”
“I’d also like whipped cream. I’m certain you’ll forget that, write it down?” she asks.
Irritated, he says, “I don’t need to write it down, I can remember it! Ice cream with strawberries and whipped cream – I got it, for goodness sake!”
Then he toddles into the kitchen. After about 20 minutes, the old man returns from the kitchen and hands his wife a plate of bacon and eggs. She stares at the plate for a moment.
“Where’s my toast?”

 This Weekend’s Special Dining Feature: Roast Duck & Mushroom Risotto. $18.95  

Soup & Sandwich Special is $13.95.  All hot specials are $16.95, except where noted, & include a serving of soup du jour, house, or Caesar salad.




Hot Special

Beer Pairing

Fri., Feb. 22

Roasted Red Pepper Bisque

Sweet Chili Chicken Wrap

Bacon Apple Stuffed Pork Loin

Last Mountain Lager

Sat., Feb. 23


Ham & Mushroom Omelet

Steak & a Pint. $19.95

Sun., Feb. 24


BLT Ciabatta

Steak & a Pint. $19.95

Mon., Feb. 25

Cream of Spinach

Prime Rib Pretzel Bun

Shrimp Alfredo

Cheryl’s Blonde Ale

Tues., Feb. 26

Beef Taco

Tequila Lime Chicken Pizza

Pork Carnitas Tacos

Flek’s Czech Dark Lager

Wed., Feb. 27

Jamaican Curry Chicken

Veggie Curry

Butter Chicken Poutine

Stubblejumper Pilsner

Thur., Feb. 28


Mediterranean Quesadilla

Veggie Burger

Chinook ESB

Fri., Mar 1

Kansas City Steak


Chipotle Pork Chili

Dungarvon Irish Red Ale

Sat., Mar. 2


Delta Fried Chicken Sandwich

Steak & a Pint. $19.95

Sun., Mar. 3


French Toast

Steak & a Pint. $19.95

We strive to ensure all weekly specials and soups are made available. Product shortages or unforeseen circumstances may result in modification or even substitution of certain featured menu items.