Cam’s Crepes, located at 125 Pa-Wa-Pit Drive, will open in Wasagaming sometime this month, co-owner Cam Hall says.
Lake lovers and cottagers up at Riding Mountain National Park will soon be able to enjoy a delicious breakfast, lunch or dessert crepe there, or on the go at Cam’s Crepes, located at 125 Pa-Wa-Pit Drive in Wasagaming.
Cam Hall, co-owner of Cam’s Crepes and Beachcomber’s Clothing and Laundromat, to which the Cam’s Crepes kiosk is attached, said the walk-up restaurant will open sometime this month and have seating for about 25. Customers will also be able to get their crepes to go.
Hall said he will feature a wide range of sweet and savoury crepes, including egg and ham or brown sugar, cinnamon and maple syrup crepes for breakfast and other combinations of fresh fruit and whip cream, or Nutella with banana — it’s up to you, the customer, and Hall will make it while you watch.
"I got the whole inspiration from this little crepe kiosk when I was in Barcelona, Spain, and I just thought something like that would work really well at Clear Lake," Hall said.
Beachcomber’s is also experiencing expansion inside, with the addition of a hairdresser and nail technician, who are offering wedding party packages.
Cam’s Crepes will be open from 7 a.m. to 8 p.m., seven days a week. Beachcomber’s is open from 9 a.m. to 9 p.m., seven days per week.
Hall said all tips collected at Cam’s Crepes this summer will go straight to Westman Dreams for Kids.
For more information about Cam’s Crepes, call 204-848-4452.
Blü Kitchen and Bar
The wait is over. Blü Kitchen and Bar opened earlier this week in the former Gulliver’s building at 1630 Park Ave.
Renovations started earlier this year, as the new owners kept nothing but the shell of the building.
"I think that people will be very surprised to see the differences. We worked extremely hard to give the restaurant a completely different look and feel than restaurants that have occupied the space previously," said Chad Wallin, who is part of a local group of owners of the new Blü Kitchen and Bar.
"I think it turned out better than I envisioned. It was a ‘design on the fly’ almost and there was a lot of great input and ideas from our entire team to deliver the end result."
The restaurant and bar together have a seating capacity of about 175, and Wallin said the more modern and elegant look to the restaurant is suitable for any occasion.
Wallin said it was an easy choice to make another investment in Brandon. (Wallin is also among a set of owners that owns and runs Joe Beeverz in Brandon and Yorkton, Sask.)
"Being in the market for nine years and being in the industry, you get to hear a lot of comments of ‘you need this’ or ‘you need that on the menu’ and ‘we need a …’. Over the years, you just start compiling all of the comments and suggestions and we have thought for a long time that Brandon had room in the dining market for a place such as this," Wallin said.
The menu is handcrafted from Wallin’s chef and culinary team and will include an "all inclusive" section of the menu, called "the chef’s table." Other menu specialities are bacon-wrapped, seafood-stuffed prawns, basil butter fontina stuffed chicken and five-berry white chocolate cheesecake.
Hours are 11 a.m. to midnight Monday to Saturday.
For more information, call Blü Kitchen and Bar at 204-728-5930 or visit them online at blurestaurant.ca.
Miracles on 34th Street
Miracles on 34th Street will host its grand opening events on July 12 and 13, from 11:30 a.m. to 9 p.m.
The Korean barbecue restaurant, which is located at the corner of 34th Street and Victoria Avenue, will host a grand opening with a special opportunity to help a worthy Canadian charity.
For a minimum $5 ticket, customers will get a plate of Korean barbecue and access to the salad bar. A tax receipt will be provided for those who donate $20 or more. Proceeds from the event go to helping five children specifically under the Child Survival Program, through Compassionate Canada.
For more information, call Miracles on 34th Street at 204-717-4696.
Republished from the Brandon Sun print edition July 6, 2013