A personal menu: March to Red House for Guyanese

A personal menu: March to Red House for Guyanese

Dan McCowan likes to take March by the horns and wrestle in the spring with some interesting and delicious food events.

“I do what we call a “March to Red House” promotion every year,” says McCowan. “It’s a classic prix fixe menu where for a reduced price you can choose from apps, mains and a dessert.”

It’s a sort of “Winterlicious” event, and this year McCowan and Red House have chosen something personal: a Guyanese theme which is a unique culinary offering in Waterloo Region, and perhaps the very first with such food.

The theme is, in fact, familial, according to McCowan, who has owned and operated Red House for six years now and having seen it firmly ensconced in the dining culture of Uptown Waterloo.

Red House Guyanese prix fixe (Image/ Red House).

“My dad was born and raised in Guyana, and I grew up eating a lot of this food. It is an homage to my family heritage, and I’m particularly excited to put together this menu. There is nobody cooking Guyanese food in the region in a restaurant, at least that I know of,” McCowan says.

He adds that Guyana, a small country on the north Atlantic coast of South America, is not exactly a culinary hotbed.

But that would be damning it with faint praise.

The reality is that the food of the country, he says, is comparable to the flavours and techniques you’d find in Barbados, Trinidad and Tobago. In that, you’ll find lots of spices, curries (Red House always has a curry bowl on the menu) and stews, McCowan adds.

Therein lies the beauty.

Guyana comes to Waterloo Region.

The Guyanese March menu is two courses at lunch for $22 (choose a main, and either an app or a dessert), or a three-course dinner for $35 (one of each app, main, and dessert).

The menu runs March 5 to 23, and it’s clear that McCowan wants to prepare unique and delicious food–but food that has an instructive element too.

“I’ve never known too many people to be familiar with Guyana, their food or their people, and I feel this is an opportunity to educate and share what I grew up eating with the Red House guests,” he says adding that it’s a poor country but one with food deserving our attention.

“It’s an opportunity to give a chef’s take on the food, but not just how it was served in my house growing up!”

[Banner photo/Red House Uptown]

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