logo
ENع
#

Latest news with #HotelSaskatchewan

Hotel Sask. unveils addition of Indigenous flags, painting by local artist
Hotel Sask. unveils addition of Indigenous flags, painting by local artist

CTV News

time5 days ago

  • Business
  • CTV News

Hotel Sask. unveils addition of Indigenous flags, painting by local artist

The Treaty 4 and Métis Nation flag are now positioned next to the provincial flags and Progress Pride flag at the Hotel Saskatchewan. (Mick Favel / CTV News) In the spirit of truth and reconciliation, the Hotel Saskatchewan unveiled a few new additions to their building. Hotel specialists and guests gathered for a ceremony held on the front walk of the hotel on Wednesday to reveal the inclusion of two Indigenous flags on the building. The Treaty 4 and Métis Nation flag are now positioned next to the provincial flags and Progress Pride flag. 'We felt it very important to raise the Treaty 4 flag and Métis Nation flag to show we [are] a welcome place for all,' Ashley Pelechytik, director of sales and marketing for the Hotel Saskatchewan, said. A piece of art created by Harley Sinclair was previously unveiled but will soon be installed at the front doors of the hotel. The painting depicts a Saskatchewan sunset. Harley Sinclair Local artist Harley Sinclair's painting depicting a Saskatchewan sunset will soon be installed at the front doors of the Hotel Saskatchewan. (Mick Favel / CTV News) 'I wanted to create a piece that really reflects the vastness and that place we all call home,' Sinclair explained. 'I want that piece for people to resonate with and be caught in and feel that warmth of a secure warm place that they call home,' he added. The two endeavors were led by the Hotel's Indigenous Engagement Committee who were in planning for over a year. Communication with Sinclair was roughly a year before the reveal. 'To be able to partner with an up-and-coming Indigenous artist, and providing that opportunity, I think it's our responsibility as a business to create those pathways,' said Pelechytik. The painting will be installed in the near future. The new flags are now on display. Pelechytik said the Indigenous Engagement Committee has other announcements planned for the future.

New restaurant pays homage to Hotel Saskatchewan's unofficial mascot — the bunny
New restaurant pays homage to Hotel Saskatchewan's unofficial mascot — the bunny

CBC

time30-01-2025

  • Entertainment
  • CBC

New restaurant pays homage to Hotel Saskatchewan's unofficial mascot — the bunny

Social Sharing When you step into the Hotel Saskatchewan's new restaurant on a cold winter's night, you'll settle into the cozy yet chic dining experience that is The Burrow. While the hotel has a storied history of famous guests and royal visits, this restaurant is a nod to a certain VIP and unofficial mascot — the bunny. Portraits of bunnies have long graced the hotel's lounge. "When we were going into renovation [in 2015] we actually had guests writing emails and providing us with feedback that you cannot get rid of the rabbits," said Ashley Pelechytik, director of sales and marketing at the hotel. Given that passion, the hotel decided to embrace the concept when it launched its new restaurant, not just with bunny art, but with the feel of the space as well. "We really wanted to take that warm tone that you see here on the walls up to the ceiling to provide more of that intimate atmosphere." The Burrow first began as a pop-up steakhouse in 2023. It closed over the summer and reopened in October 2024 as a new concept: elevated cuisine featuring local and Canadian ingredients. Previously the hotel's tea room, the Burrow dining room is beautifully redecorated with a roaring fireplace offering warmth and ambience. Gilded portraits on the wall, the crystal chandelier, a wood coffered ceiling and a herringbone wood floor lend a European elegance to the room. The food is refined as well, courtesy of executive chef Brett Steyck, who's from Regina. Stecyk remembers working as a dishwasher at the Wascana Country Club as a young man, unsure of what to do with his life. "That summer after high school, I asked if I could be a line cook because I was kind of interested in [cooking]. It was the only thing I was really good at outside of school or sports or whatever." After completing his professional training and working in kitchens across Canada, Steyck's come back to his hometown to don the executive chef's jacket. He puts tremendous care into the menu. "We focus on getting good ingredients and letting them shine, putting the flavours and garnish together to let the food kind of speak for itself," he said. All of the dishes Stecyk served me — the trout croquettes, the sous-vide pickerel and the coconut panna cotta — are unique, inventive and inspired. They showcase complex technique, hours of experimentation and a desire to wow the customer with every bite. Each dish had an unexpected twist, such as the licorice-like flavour of the fennel in the pickled beets that accompanied the croquettes, or the halibut-like texture of the pickerel achieved by sealing a mousse in with it before it was cooked. Then there's the strange familiarity of pistachio cake and coconut panna cotta, which lands on the palate somewhere between key lime pie and cake with ice cream. Stecyk said desserts are sometimes an afterthought in other restaurants, but that runs counter to his philosophy. "You want to end on a good note, right? A lot of the time you want dessert to almost be the best dish of the night." I told him I had a hard time describing what I was eating with the panna cotta, which had a light, refreshing taste and complexity that rivals desserts in top eating destinations around the world. The feedback pleased him. "I like when a customer says their mouth was kind of confused. They don't really know what to think." Creating a buzz in Regina Keeping with The Burrow's motif, the food is plated on stoneware that resembles the rocks you might find in a bunny's underground home. Even the whimsical cocktails play on Alice in Wonderland themes, whether with the Hatter's Tea, a butterfly pea-imbued rum with elderflower and fresh citrus, or the Fox Hole, a gin cocktail greyed with edible charcoal and served with a bubble of rosemary smoke. Pelechytik said people are beginning to take notice of The Burrow, with many making reservations for special occasions and events, along with hotel guests walking in, wanting to experience the menu. For New Year's Eve, the place was sold out completely, capping off a busy holiday season. "It's good to see it's starting to be well received," she said. At the end of one visit, I was delighted to find a tiny brass bunny paperweight sitting atop the bill. It's the type of care and attention to detail you can expect when you visit The Burrow.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store