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Irish
Mountain Bed and Breakfast -Pamper Yourself- |
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27th on 4thBy Roberta Avery - back to list When someone fulfills a dream they've had since childhood and that dream is to own a restaurant, you can bet that they will put their heart and soul into making your meal a very special occasion. It was just over two years ago when Sophie Douglas opened the upscale 27 on Fourth Restaurant in Collingwood and fulfilled the dream which began when she was just 13 and she got her first job working in a restaurant. "I was told that a lot of people dream of opening a restaurant, but few ever actually do it, so I said 'just watch me."' Douglas is only 29, but with a determination to stay the course and follow her dream, she has spent all her adult life preparing for restaurant ownership. First she took the academic route and studied Hotel and Restaurant Management at Malaspina University in B.C. before gaining practical experience at some of the great hotels and restaurants including Chateaux Whistler in B.C. and the Windsor Arms and Canoe Restaurant in Toronto. Then with her parents Paul and Elaine Blythe as silent partners, she purchased an older home that had been an old accounting office less than two blocks from Hurontario Street in Collingwood and rolled up her sleeves and did much of the renovation herself. "I developed a whole new set of job skills," said Blythe. The result is an attractive eatery with cozy romantic nooks and pleasing lighting that enhances such features as the pocket doors and fireplaces that have been refurbished to their former glory. Blythe learned to cook during her time preparing for restaurant ownership, but as she likes to focus on ensuring top service in the front of the house, she decided to bring in a chef. With all her contacts in the business she had no trouble bringing Andrew Lecharity to join her in Collingwood. He Jump Restaurant Auberge Du Pommier restaurant and studied at the North Bay Canador Together they came up with a menu that offers an exciting mix of choices including a crispy chicken breast served with caramelized pineapple and sweet ginger chili sauce that I really wanted to try, but was tempted by the rack of lamb instead. The lamb, although a small portion at three ribs, was so beautifully prepared with a honey glazed sunflower seeds and served with an incredible soufflé, that it was worth every penny of the $32 price. My husband John, who is crazy about mushrooms enjoyed a pork tenderloin with shitake mushroom ragout and blackberry sauce so much that I had to fight him to get a taste. Once again a perfectly prepared dish and good value at $24. We started the meal off with a goat's cheese puff with a caramelized balsamic onion marmalade for $9. Both the pastry of the puff and the marmalade are made in house making this dish a very special appetizer. John enjoyed the freshly shucked oysters with an apple mignonette - tiny pieces of apple in a cider and red wine reduction. The meal was served by well trained staff who under Blythe's watchful eye delivered seamless service and on busy nights Blythe can always call on her parents to give a helping hand. "They're silent partners but they are not so silent when they have to help," she joked. "But they really enjoy meeting everyone and are getting to be very good at bussing tables." For dessert that night I ordered by favourite Crème Brule which that evening was flavoured with Concorde grapes, Blythe says other nights I might have sampled a lime and white chocolate or cranberry orange brule. For all those chocoholics out there 27 on Fourth has started offering Seduction By Chocolate a buffet of chocolate treats " that Blythe promises "will bring chocolate lovers to their knees." This extravaganza is available for those who drop in just for dessert for $10 each and is $7 for those who have had dinner at the restaurant. Dinner for two including a glass each of house wine - we enjoyed a Beringer Chardonnay and Forest Ville Merlot - runs about $170 including tip and taxes. 27 on Fourth is open for dinner seven nights a week starting at 5 p.m. Reservations are recommended please call 1-705-444- 8322. |
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