– by Doreen Marion Gee –
This is the third in a six-part series of profiles on some of the Saanich Peninsula’s wonderful restaurants and pubs.
A friend with a successful catering business confides that she never cooks when she is unhappy. She believes that if negative energy goes into food, it comes out in the taste. My smart pal is onto something: the best dining experiences in my life have been in restaurants where there is a positive atmosphere. The Prairie Inn Neighbourhood Pub is a refreshing example: it has a mood of good fellowship and a warm happy ambiance overall. After tasting their food, it’s obvious that all those good vibes permeate their incredible cuisine.
When I ordered Jamie’s Pasta at the Prairie Inn on a sunny mellow June afternoon, I was in for a taste bud joyride. A pasta lover, I’ve eaten in some of the best local hangouts that specialize in blissful sauces and noodles, but the pasta dinner at the Prairie Inn wins first prize on the dreamy-delicious scale. The sweet savoury Alfredo sauce will haunt me until I give in to another fix. Plump juicy fresh prawns, dill, herbs and red peppers caressed my palate. In my opinion, Caesar salad is a true food litmus test. It’s impossible to fake it; it’s either great or awful. Prairie Inn’s version was simply superb with heaps of parmesan cheese. And a generous hefty meal was also enjoyed that evening.
What was behind that ambrosial pasta dish that made it a thing of beauty? Jamie Day, the Pub’s warm, personable general manager, enlightens me. First of all, a lot of hard work goes into the meals at Prairie Inn. Their food preparation resembles that of upscale eateries: menu items are made from scratch, there are no powders or fillers and many items are “made to order,” like salads and soups. My salad was made with super-fresh romaine lettuce. Karol, the friendly server, explains the light Alfredo sauce: no flour, all healthy good ingredients. Jamie: “Our Alfredo sauce is made with cream and wine.” The “two Q’s” – quality and quantity – are a top priority for Jamie. It is refreshingly unique to get top quality and generous portions, all for a reasonable price. Jamie: “We cook great food and give great customer service.” When I tasted their delectable pasta dish, I was also enjoying the results of all that dedication and positive regard for their customers’ palates.
There is a nurturing, appreciative atmosphere at the Prairie Inn. Jamie thinks the world of his kitchen manager: “Liz, our kitchen manager, is phenomenal with her food preparations and her recipes.” Prairie Inn has a cheerful air about it; it seems like a positive environment. Obviously there is a good rapport between Jamie and his kitchen manager and staff. Jamie is grateful for all of his conscientious gracious servers: Karol, Teresa and everyone else. In my view, when people feel good and feel appreciated, those happy vibes flow into what they create. Small wonder that pasta was heaven on earth … and served with smiles and courtesy.
The genial manager encourages his kitchen staff to release their creativity, to follow their own heart and be passionate about what they put out. I am sure that I could taste that zeal and enthusiasm in the yummy overtones of that lunch. Prairie Inn is an equitable work environment that is respectful to staff. “Everybody is equal here. Whatever they make an hour, I treat everybody equally. All I ask is that they work hard.” Jamie never asks anyone to do anything he wouldn’t do himself. When staff are happy, it comes out in the food they prepare. Jamie and his staff fundraise a lot of money to help people in this community: “I want people to know that the Prairie Inn cares.”
All that caring, positive energy infuses the food at Prairie Inn with fabulous flavours, making it unique, special and memorable. My friend would definitely understand.
Jamie Day thanks all of his wonderful customers for their support over the years!
For more information, visit www.facebook.com/PrairieInnPub.
