A dining experience for the global palate

By Mike Shiplack

For L-P Specialty Products

Looking over the menu at the Cathedral Village Freehouse, located at 2062 Albert Street, is much like looking at a map of the world. There are flavours from Mexico, Japan and even India that are blended together to bring a global community of tastes to Regina. The creativity and genius of these worldly fairs are due to the work of the Freehouse’s kitchen staff and the managing partners who strive to bring a special dinning experience that anyone can share.

“Our goal with the menu is to take traditional fair and put a twist on it — we consider the Freehouse a global bistro,” said Matthew Johnstone, the general manager and previous executive chef of the Freehouse for the past eight. “Usually the twist has an ethnic flavour from anywhere around the world. Our most popular item, the chicken burrito, is a great example. By infusing the flavours of Mexican and Thai we recreated a classic food item that can’t be found anywhere else.”

The way the Freehouse cooks its food is also what sets them apart from most restaurants in Regina. The wood burning oven, which is primarily used to bake pizza, is stoked with nothing but birch wood. The birch wood adds an element of smokiness and flavour that cannot be found in a conventional oven. It adds a signature flavour to some entrees and appetizers, as well as the pizza. The wood fire roasted chicken, which is served with either a blackened or chipotle rub and finished with a side of homemade mango salsa, is just one example. If one is looking to taste all of the unique blends of the Freehouse flavour all rolled into one then try the pizza.

“Our pizza is the best example of utilizing unique ingredients from around the world and then apply them in a non-traditional way,” said Johnstone. “We use chorizo sausage instead of pepperoni and we also use tandoori, which is an Indian yogurt based sauce, instead of tomato sauce in some of our pizzas. Then it’s baked to perfection in our birch wood oven.”

When Johnstone switched his position as head chef for general manager he invited his college, Steve Biggin to fill in as the Freehouse’s new chef in October. By working with Johnstone and Quinn Forsyph, head chef at Freehouse in Saskatoon, the three men have collaborated their talents, along with much influence from the kitchen staff, to bring a new menu for June. The classics, such as the sweet potato fries and the chicken burrito, will still be available. However, expect changes to the pizza menu and the bison burger, which will be switched for beef. The introduction of the salmon glazed sake is one dish that demonstrates Biggin’s passion for Asian fair.

“ Our menu items are interesting, in that they have international interests and blended ideas, but are familiar enough so our customers don’t feel overwhelmed,” said Johnstone. “We keep the dining experience interesting, without being pretentious.”