I think a lot of people have a least one sentinel traumatic memory from their childhood, which haunts them long into their adult lives. For some, it might be the moment they found out there was no Santa Claus. Others might consider it to be that awkward discussion about why their siblings are at least 12 years older, in combination with a lecture on the dangers of drinking too much Merlot on your 20th wedding anniversary. As I recall for Ren, I think his traumatic memory scar has something to do with a bad experience involving clowns. The “Two Girls and A Cup” video is probably in there somewhere too.
Personally, for me, the sentinel moment occurred on a winter weekend in rural Saskatchewan when my Dad and 3 of his workmates decided to take a local farmer up on his offer of cheap and fresh lamb. When my father dragged me along, I think his intent was to teach me a lesson about where food really comes from; but like so many of the lessons one tries to teach an 8 year old, the true moral was lost on my young feeble mind.
Still to this day in my mind, when I think back to that winter day, I can smell a mixture of sheep dung, straw, snow and warm blood. I remember walking into the barn, where 6 sheep were corralled in a meter high holding pen. I watched in absolute amazement as my father and his workmates, with the assistance of the farmer, removed one tasty ovine from the pen at a time and slaughtered it right there on the barn floor. In truth, that wasn’t really the traumatic part for me. What has always struck a chord in my mind is what occurred moments before the last sheep was to be slaughtered. Having previously watched his pen-mates manhandled out of the holding station and then knifed to death, the last sheep decided it wasn’t going to suffer the same fate. As the farmer went to capture the last sheep, it made a heroic and athletic high jump out of the pen in an attempt to run to freedom. What ensued was absolute chaos as 5 adult men chased the escapee sheep around the barn. Ultimately, of course it ended poorly for the sheep, but to this day, I admire its intellect and will to live.
When my girlfriend told me she was taking me to Carstairs for my birthday dinner, I must admit I was confused. What could possibly be in Carstairs? In anticipation, I searched the Town of Carstairs’ website. That led to two conclusions: Either a) my girlfriend was taking me to the Burger Baron at 853 Center Street in Carstairs or b) she wanted me to see if I could help the town vet locate the rightful owner of one of Carstairs’ lost pets.
“This rabbit was found in Carstairs and can be claimed at the Vet’s office until Oct 26th”
We took exit 305 off the QE2 Highway and I noted a sign for PaSu Farm, 17km to the west. At this point I confirmed that we were indeed headed to PaSu Farm for my birthday dinner. Very Random. I still didn’t know what went on at PaSu Farm but soon found out when I was presented with a brochure and entrance tickets for PaSu Farm’s South Africa Theme Night and Dinner.
PaSu farm is a sheep farm run by Patrick and Susan (hence the name), former South Africans who moved their family to Carstairs in the late 70s. In addition to raising sheep, they run a gift shop and banquet center from their farm house and converted barn.
We were greeted by the family dog. He seemed happy to see us; probably content not to be featured on the Town of Carstairs website. We were seated at a table for two looking out on the surrounding field where the sun was setting. On our table was a coffee table book on South African cave art. While this was a nice touch, it added very little to our conversation. In the age of computer graphics and the internet, one can only make so many comments on stickmen spearing primitive beasts. We were served appetizers of spiced papapadums, flavoured popcorn, salmon and capers, and some type of spicy party mix that reminded me of something I had eaten in Singapore once.
Our host (Patrick) rounded to all the tables in the restaurant informing guests that the meal was a buffet of various curries. He noted that most were of medium spice but that a chili sauce was to be found on the buffet table which could increase the spice level. After ordering a nice bottle of South African Shiraz, we made our way for the buffet.
In order of presentation, the buffet consisted of:
Various Flatbreads – Flatter than naan
Cornbread –Mmmm
Two salads – Some creamy salad which I didn’t try and a couscous and tomato salad which was decent
and fresh
Roasted Veggies – Very fresh. Very tasty.
An okra dish – Unlike all the previous okra disasters I’ve had in the past, this one wasn’t flagrantly hot, having been tempered by juicy grape size tomatoes.
Chicken Curry – Similar to a Thai inspired red curry, this dish had a lemongrass like flavor offset with red peppers and chilies. It was one of the best dishes of the night. Patrick explained that while it tasted similar to Thai curry, it was in fact, a South African dish.
Lamb Tagine – I’ve never tasted lamb like this. It was like biting into well cooked beef. Amazing. Not chewy whatsoever. This Moroccan inspired creation went well with the couscous. I usually hate Moroccan food (something about getting traveler’s diarrhea and being chased by a cobra that insights horrible flashbacks) but this was a well prepared dish.
Shrimp Curry – This was the hottest dish on the buffet and made my nose run. Patrick explained that this dish was a Zhingha, meaning it had dried shrimp. We have seen Zhinghas on other menus here in Calgary, but never really understood the concept. This dish also had fresh shrimp and crab in it. Very flavourful.
Spiced Sole – Very light fillets which were meant to be paired with the sauces of the various curries.
Tandoori Lamb Ribs - Are you freaking kidding me? Unbelievable. I usually find ribs annoying cause they’re a pain to eat without “bringing disgrace to the occasion”, but these were fantastic! So flavorful. Can’t say we’ve ever seen this dish at any curry houses in Calgary but highly recommended for anyone looking to revamp their menu.
Various Chutneys – There was a spicy chili banana chutney. It may have had also had some mango in it. The piece de resistance however, was the Vegetable Achard (spelling?) which Patrick explained to me was mostly found in curries from Mauritius and occasionally from “the Cape”. It was very good and something he could be proud of.
I found Patrick’s culinary knowledge to be above average, as he was able to identify the historical geography behind various dishes. He was able to tell me that many South African curries take their roots from Malay curries but also from what he describes as “Hindu influence”. Those were his words, not mine. The combination of Patrick’s food knowledge, his wife Susan’s welcoming demeanor and the occasional visit by various members of his large animal family (the housecat and a pet cockatoo) made for an interesting dining experience.
I certainly recognize that PaSu Farm is not a curry house. That being said, curry lovers are well advised to keep an eye out on the farm’s website for the South Africa theme night in the future. Additionally, the farm can be rented for weddings, conferences and meetings. I give the experience an 8 for sure. Probably a 9 if you could get curry any day of the week.
Not at the restaurant
Marike de Klerk (Former first lady of South Africa)
Maurits of Nassau (Some people call him Maurice)
K.F. Warner (Author of US Dept of Agriculture Leaflet 74 –“Boning Lamb Cuts”-1931)
