After a stellar performance at Indulgence 2011 (pork shoulder on risotto cake!), I was enticed to pay a visit to Red Ox Inn for a chance to try out their regular menu offerings and boy, it did not disappoint! Unfortunately though, on the date of my visit, the chef wasn't in to speak to me, but I did get a chance to have a chat with the sous-chef, Brian, after my meal!
Feature Interview with the Sous-Chef!
Are there any messages you want to convey through your food to your patrons?
"Good food doesn't have to be complicated!" [We] get a lot of produce locally and around the Edmonton area whenever possible.
In a couple words, describe what makes your restaurant, Red Ox Inn, special?
Intimate setting and honest good food.
Do you personally have a favourite dish to share with our readers?
The duck! ..though the lamb does come in a close second!
Overall Score:
What's IN: Lamb
(it was a race to the finish against the pork and the two desserts though!)
