Just when I thought I had reviewed every restaurant in the Yukon, I found out about a place called The Feed Store.
“They sell food for animals,” my Lovely Dinner Companion told me. Well, she has seen me eat, so I conceded the point to her.
With lots of free parking just outside the door, I entered to a cheery ambiance and brightly lit dining area that told me this would be a relaxing dinner.
To my right was the buffet with a wide assortment of foods organized just so. There were even labels that told me such important nutritional information as which were vegetarian and which were just plain fish and potatoes.
I was glad to see how many items on the buffet were advertised as “all-natural”.
There were some exotic foods there, too, such as pigs’ ears (although they appeared overcooked).
Farther down was a gift shop that sold such items as coats and toys. Disturbingly, though, it also sold collars, leather harnesses and chains … this was definitely not a restaurant for children. This is the kind of thing you expect to see in the Adult Warehouse.
I met the co-owner of The Feed Store, Lisa Triggs, and she informed me my meal was already prepared. It always makes sense to call ahead.
She told me to come at 2 p.m. to avoid the crowds at noon. Of course I know I should avoid the lunch rush, but it was sweet of her to worry.
She presented the meal with a flourish and I was impressed with the pride she took. There was even a flower. I just wished my LDC didn’t have that meeting to attend, so I took a photo for her.
I began my meal with an appetizer. “It tastes like chicken!” I exclaimed.
“It’s seasoned chicken breast,” said Triggs proudly.
Then there was the Wrapped Fish Strip that intrigued me to inquire how it was cooked.
“It’s not cooked,” said Triggs. “It is dehydrated.”
I was surprised. I didn’t know Whitehorse had yet another Sushi Bar.
“It has Omega-3,” Triggs continued. “It’s good for your skin and coat.”
How it could be good for my coat is puzzling. But I just chalked it up to her nerves about having a restaurant reviewer sampling her cuisine.
The second course was a pâté. “A Grain-Free Pâté ,” Triggs corrected me. She then read the ingredients from the can: chicken, turkey, duck, eggs, pumpkin, blueberries, cranberries, sweet potatoes, apples, carrots and peas.
“Very basic,” said Triggs nonchalantly. I felt it was bad form to admit this came from a can but, really, it would be difficult for any kitchen to come up with this many fresh ingredients.
The main course was next and I was surprised to see such a small bowl. “It is high-calorie,” Triggs explained. “It is 70 per cent premium animal ingredients and 30 per cent fruit and vegetables.
“It is biologically appropriate real-food Kibble.”
I should say here that Triggs is a very nice lady and she has obviously put a lot of hard work into this restaurant of hers. But “biologically appropriate real-food” isn’t really snappy marketing. It left a bad taste in my mouth … or was it the “Kibble”?
Just then, the chef joined us. Megan Chokan told me the pâté tastes just like the kind she tried in France, even so, she refused my offer to join in my meal. I explained there was lots since my LDC could not make it but, again, she refused. There is a little warning flag there when the chef refuses to eat in her own restaurant.
She explained she only made the cookies. I didn’t have the heart to tell her they were very bland, but was somewhat reassured when Triggs told me they contained no salts or sugars.
Health food! What do you expect?
I then tried the Yukon Grain-Fed Beef Bone that was very, very rare. You know how people say they want their steak so rare they want to hear it moo when they stick it with a fork? Well, this wasn’t that rare, but pretty close.
Even so, I don’t think I have tried a more moist piece of meat in a long time.
For dessert, there was a parfait that was 100 per cent venison, fish and New Zealand Mussels. “Imported!” I cried. “This is a classy restaurant!”
But, it wasn’t sweet at all. Well, some chocolates are bitter and, when you are a restaurant reviewer, you just have to go with the new trends.
“This has human-grade ingredients,” said Triggs. By now, I was getting embarrassed for her and her lack of marketing skills.
She offered me an after-dinner mint that was in the shape of a toothbrush. “It cleans the teeth and freshens your breath,” said Triggs. Ha, ha, I get it. A toothbrush.
It was very, very hard. I do not recommend it. Other customers were starting to stare at me as I tried to take a bite from it.
I could feel my teeth getting sharper from all of the effort.
I asked Triggs for some water and she asked if I wanted it served in a glass or stainless steel bowl.
“What?”
She explained she does not have plastic bowls because they hold bacteria.
“Too much information,” I finally told her. “What kind of customers do you get here?”
“Dogs, cats, gerbils, rats, ferrets and even llamas,” she said with a straight face.
I was only half listening as I worked my tongue in between my teeth to remove the after-dinner mint: “You have rats in this restaurant?” I asked.
“No, no,” said Triggs. “Rats are our customers.”
My LDC was right: this restaurant is for animals.
