The Muskoka Watershed REPORT CARD 2010
Advertising Feature Enjoy quality food with friends By Jason Dickson As head chef at The Old Station, Gwen Holmes brings an eclectic mix of fine dining experience and local charm to the popular Bracebridge restaurant. This will be her third summer at The Old Station, and owner Mike Warr is pleased with the quality of food she produces. “It was a good change bringing Holmes aboard,” says Warr. “Gwen has a lot of people that follow her from place to place.” Over the past two years, Holmes and Warr have worked hard to establish The Old Station as one of the best family restaurants in town. “There wasn’t a great middle-of-theroad restaurant in Bracebridge,” Holmes says. “Mike and I have really tried to etch out a place for that.” They decided on a menu that promotes casual fine dining, with an emphasis on consistency, flavour and fresh ingredients. “I think it is really important for a town to have that kind of place where you can get great food but still wear your blue jeans,” says Holmes. Holmes creates most of the menu items fresh on site, including burgers and soups, as well as the sauces and ever-popular chicken wings. Improving the quality of the ingredients, she explains, enhances the homemade experience her guests are looking for. “This is a from-scratch restaurant,” she says. “We take your order seriously whether it’s a chicken wing or a 16-oz steak.” She says customers have <strong>com</strong>e to love Photograph: Paul Bennett A group of friends raise their glass to good times while dining at The Old Station Restaurant in Bracebridge. the quality and variety of food offered at The Old Station. Whether you have a craving for a classic Caesar salad, fresh fish or fine pasta, you’ll find it at The Old Station. “Maybe you simply want to eat a One of chef’s specialities is a dish of steamed PEI mussels in Muskoka Pilsner Light over wilted greens. Photograph:Paul Bennett great prime rib,” says Holmes. “There’s something for everyone.” On Friday evenings, The Old Station’s loyal customers gather to wrap up the work week at their favourite eatery. “We’ve got a great bunch of regulars,” says Holmes. “If I can get out from the kitchen for a second I’ll <strong>com</strong>e and do a little twirl.” Friday is also the night where Holmes gets to try out some unique, impromptu recipes. “Friday is Fresh Cut Night,” Holmes says. “We’ve served P.E.I. mussels as well as fresh Ontario pickerel.” Holmes was born in Bracebridge and is a graduate of the original food tech program at Bracebridge and Muskoka Lakes Secondary School. Shortly thereafter she apprenticed at the Riverside Inn under Thomas Hay. She later worked at Expo ‘86, as well as the Pan Pacific Hotel in Vancouver, a four-star dining establishment. After returning home and working at Patterson-Kaye Lodge for a decade, she joined the team at The Old Station. “We pay very close attention to food trends,” Holmes explains. “Each spring, Mike and I sit down and reconsider the menu, deciding what to keep and what to drop.” As a member of Savour Muskoka, Holmes sources as many local ingredients as she can. During the summer you can sometimes see her down at the Bracebridge Farmers’ Market buying produce. “The food here is prepared with love,” she says. “Everyone here is working in concert to satisfy our guests.” This certainly explains why so many count The Old Station as one of their favourite local restaurants. www.whatsupmuskoka.<strong>com</strong> May 2010 17
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