It is no secret that we are big fans of up-cycling and recycling. Take just one quick look around the café and you’ll notice a number of vintage and antique pieces, many with a funny or interesting story (just ask us!). Of course, these elements lend to the aesthetics of our space, and help to give Bangbelly it’s eclectic style. Importantly, these pieces also help to reduce the amount of waste going needlessly into landfills and help to disrupt the process of mass production that out-of-the-box-new items require.
majority of our dishware has been collected over time from vintage shops, and
second-hand stores. The beauty of this approach is that not only do we get to
interact with a variety of unique items every day, but the inevitable breakage
that occurs in restaurants will never necessitate a large-scale replacement of
our service wares.
Much of the
fabrics used to upholster our soft-seating were also acquired second-hand from
antique shops. We love the one-of-a-kind effect of these fabrics, and are
always happy to find a use for upcycled materials.
One item in
particular that is interacted with multiple times a day is our pastry case.
Plug ‘commercial pastry case’ into your favourite search engine and you will
immediately realize two things: firstly, aesthetics are hardly a feature that
they can boast, and secondly… plastic. They utilize so much plastic.
workaround came during a trip to one of our favourite antique stores, when we
uncovered a hidden gem. Amidst the jumble of of odds-and-ends, we found one
part of an old, modular, glass-fronted bookcase. By building our own custom
shelving and providing a little TLC, we were able to re-purpose the piece into
something functional and beautiful, with a story.
Curious to learn more about up-cycling and how to disrupt the ‘cradle to grave’ manufacturing process? We highly recommend the visionary book Cradle to Cradle by William McDonough and Michael Braungart.
bread is our favourite bread (kind of like how all dogs are our favourite
dogs). Without too much preamble, we thought you might appreciate some
Bangbelly bread at home. We may be on hiatus, but that doesn’t mean you can’t
enjoy our popular, fluffy buns when the mood strikes.
The following direction comes directly from our Head Chef: “Invite all the kids to the party.” Which means, simply place all of the ingredients in the bowl of a stand mixer, and mix with a dough hook on medium speed for 10 minutes. Yeah, we’ve gotten used to these short-hands around here.
dough has mixed, give it a light spray with some cooking oil, and cover loosely
with a clean cloth. Let stand for one hour, until doubled in size. Once
doubled, shape your dough into buns of equal weight – we like to aim for buns
that are approximately 110g.
If you are new to bread-making and bun-shaping, we recommend checking out a YouTube video or two. Or, head on over to The Kitchn for a step-by-step guide to shaping perfectly round buns.
nearly there. It’s important that you let your hard-won buns rest on a
parchment-lined baking sheet before baking. You should be able to fit twelve
buns on a standard baking sheet without issue. Yet again, your buns will
increase in size, nearly doubling. Note that it’s okay if they touch, let them
get cozy with one another. After approximately 30 minutes it’s time to bake.
buns a quick egg or milk wash, and bake in a pre-heated 350-degree oven for 20
Then, all you have to do is resist the urge to eat the entire sheet. Good luck!
Bangbelly Buns (yields 12 buns)
750g all purpose flour 25g yeast 25g white sugar 20g salt 250 ml whole milk 250 ml cold water 2 large eggs 1 TBSP butter, softened
If you have visited Bangbelly before you’re likely to
remember that we pride ourselves on our sourcing and procurement practices.
When choosing a product or vendor, the most impactful aspect of our
decision-making has to do with the quality and ethics of our partners’
products. Naturally, we do what we can to source as closely to home as
possible, keeping in mind that distance = carbon.
One small exception to this rule, or rather the exception that proves the rule, is our use of De Mello Palheta coffee, based in Toronto. It’s true; there are many fantastic roasters situated in Newfoundland, and Gros Morne is one that we proudly support (more on that in a minute); however, De Mello stands out for us due to its careful and thoughtful relationships with coffee producers. Moreover, while we actively attempt to limit our carbon footprint, the very nature of coffee production means that our favorite fruit (yes! fruit) will have travelled a long distance to us, regardless of where it is roasted.
De Mello ensures that a basic minimum price is paid to its farmers that is at least 20% above local demand, while maintaining ongoing relationships that help to guarantee an amount of economic security for producers. As a part of their Purchasing Philosophy, De Mello understands the importance of transparency, and is focused on telling the stories of their producers “with accuracy and equality.”
Our Gros Morne coffee, which – you guessed it – is roasted in Gros Morne, is yet another example of a company that leads with its ethics. Roasted in small batches, Gros Morne uses only fairly-traded, organic beans, from a variety of regions.
Ok, you caught us: Pluck Tea is another Toronto-based company that we proudly support, and yes, this means their product must be shipped to us; but, we believe the travel is worth it, because of the quality of their thoughtfully sourced, whole leaf teas and infusions. Pluck’s tea blends “feature ingredients grown on local farms and procured from local artisan makers” which helps to create “new, non-traditional rural economies.” Pluck’s use of Canadian-grown ingredients and sustainably-sourced teas translates directly into a ‘cuppa’ we can stand behind.
During the summer months, much of our fresh produce comes from Campbellton Berry Farm, located on the Northeast coast of Newfoundland. Self described as an ‘urban farm,’ Campbellton grows a variety of berries and other produce – does anyone else fantasize about that perfect baby corn from late summer? Impressively, they have also received an Environmental Award for outstanding contributions to environmental sustainability.
If you are on Fogo Island, you may be familiar with Living Water Farm, a hydroponics operation that produces the most beautiful greens. This one is a real no-brainer for us, and a company we hope to see grow and flourish (puns intended). If you’re enjoying a salad at Bangbelly, chances are you are also enjoying the fruits of Living Water Farm’s labour.
Wondering about our meat? We are big fans of Nelson Fagan’s Meats located in Conception Bay South, Newfoundland. Fagan Meats provides traditionally-raised organic products, and their ground beef is the backbone of our ‘Tip of the Iceburger.’
Because an impeccably brewed beer can complete the perfect meal, we choose to offer Port Rexton products. Situated between Clarenville and Bonavista, Port Rexton Brewing is a craft brewery producing some of Newfoundland’s best beer. Offering a variety of styles, their products are so popular we can hardly keep them in stock!
It should go without saying, but Bangbelly is Bangbelly
largely due to the efforts and contributions of our partners. We are so fortunate
to be working with such fantastic suppliers, and to be able to offer you the
best-possible products. We encourage everyone to seek out these products
independently, and to support local whenever possible.
If you know of any vendors or partners we should consider supporting, feel free to contact us at firstname.lastname@example.org. As always, we greatly value your feedback and input!
As we enter into the new year, we can’t help but reflect on the past twelve months and everything they brought with them.
certainly have had some special doin’s at the café, and we are so fortunate to
have shared them with you.
our space underwent a small renovation, which saw both changes to the kitchen
and front of house. With some serious help from our friends, a bunch of sweat
equity, and some imagination, we were able to greatly improve the functioning
of the café, setting us up for a productive summer season, and the ability to
expand our offerings into supper.
foray into supper service showcased our Head Chef’s passion for Southern Barbecue. Pulled pork, cornbread and shrimp ‘n’ grits
were just a few of our tantalizing options, and kept our patrons coming back
One of our favourite events of the year – Enigma – was held in support of Fogo Island Pride, and saw the local artist community band together to raise funds for the newly-established not-for-profit.
In August, we had the great pleasure of hosting Eamon McGrath at the café for a truly exceptional musical performance. If you missed his show, or haven’t yet had a chance to check out his music, we highly recommend heading over to his website immediately.
many times this year we were graced by the musical offerings of our local
talent. Mike and Katie Penton were a crowd favourite, and of course, the band
formerly known as ‘The Rubber Boot Band’ got our toes tapping like none other.
We loved having you all in the space for Trivia, and had the best time testing your knowledge and serving up un-ending brain teasers. We equally loved our Movie Matinees, Wing Nights and Take-Home Suppers, and truly felt the magic the night of our Thai Prix Fixe Supper.
everything, we are most proud of our Cheer Drive, an annual initiative to bring holiday cheer
to our deserving friends and neighbours.
everything we do, we do it for you! You are truly the x-factor that makes
Bangbelly what it is, and we couldn’t do it without you.
to each and every one of you for making this an exceptional year and for your
unwavering support and kindness.
Here’s to a
happy, productive and eventful New Year!
Turkey, turkey, turkey.
It’s that time of turkey, uh, we mean year. For those of you faced with the
inevitable leftovers, we thought we’d help you by compiling a few ideas that go
beyond the ol’ soup and sandwich. So, we’ve sourced some ideas from the best of
the best, to give you ‘Turkey Ten Ways.’
Check out our list below, and give yourself the gift of Bestovers this Boxing Day.
Well, at least we’re stepping away for a winter break, and you’re going to be without your Bangbelly fix for a spell. So, we thought we’d try to help you through with a tip or two.
lattes, but lack the necessary equipment to make your own? You may be surprised
to find out that there are a couple of clever workarounds you can use to
approximate the textured milk that our fancy espresso machine can produce.
the espresso to you (and we’ll turn a blind eye if you need to use the instant
kind in a pinch) and give you some ideas for creating the effect of steamed
favourite alternative to a steam wand is a French Press. You heard that right.
Simply warm your milk on the stovetop or in the microwave and pour it into a
coffee press. Then, plunge the filter up and down multiple times until foam is
produced (be careful not to be too vigorous, or else you may create a molten
If you find
yourself without a coffee press, have no fear, because there is a method that MacGyver
himself would approve of: The Mason Jar. Yes, the humble, multifunctional Mason
Jar may be your gateway to textured milk. Just warm your milk however you see
fit, pour it into a Mason Jar, secure the lid tightly and shake! Don’t forget
that your jar will be hot – may we recommend oven mitts?
remember: Bangbelly cannot be held accountable for steamed milk-related
accidents, or inferior coffee products; so, make sure to practice good safety,
and stock up on good, high-quality beans during our hiatus.
Oh by gosh, by golly, the holidays are just
around the corner! To celebrate, we’re throwing a festive shindig right here at
the café, and it simply won’t be a party without you.
Our annual Community Holiday Party is an
opportunity for us to show you our appreciation for your ongoing support and
friendship. We are so grateful for your patronage and know that we simply
wouldn’t exist without your enthusiasm and encouragement.
So, you are cordially invited to join us on
Saturday December 14, between 2 PM and 4 PM for an afternoon of celebratory
fun. We’ll be putting on a spread, because no party is complete without one,
and we’ll have a whole host of complimentary nibbles and libations (while
December 14 will also be our final day of café
operation in 2019, so be sure to come get your fill of our regular offerings
before 2 PM the day of the party.
We look forward to sharing in the merriment
with you, and wish you a happy and safe holiday season.
Fortunately for many this time of year is filled with joy and abundance. For others, however, the impending holiday season can create stress and strain.
We believe in the power of community and, as a new business, we have seen firsthand the kindness and generosity of our friends and neighbours.
This year, we are ‘paying it forward’ by
organizing what we are fondly calling a ‘Cheer Drive.’ Open to all residents of
Fogo Island, the purpose of our drive is simply to spread some holiday cheer.
Eligibility criteria are simple: Could you, or someone you know stand a little pick-me-up? Let us know! We won’t pry, or scrutinize applications in any way.
Perhaps you have a family member living alone, or a friend with family in far flung locales; maybe the past few months have been a real kicker, and the thought of a little random act of kindness puts a smile on your face.
Whatever the reason, all nominees will be given a free care package including grocery items and gifts, no questions asked.
Should you wish to contribute to our Cheer
Drive, we will be accepting shelf-stable foods and new, unused gifts up to
December 10, 2019. Whether it be a new ‘re-gift’, or favourite pantry item, we
will gratefully accept it all.
Bangbelly’s elves will then distribute
their bounty on December 11, 2019.
To sign up for a free holiday care package,
or to nominate a deserving individual or family to receive one, call
709.266.2020, email email@example.com,
or pop by during our operating hours to fill out a confidential form.
When applying, please make sure to identify the recipient’s name(s), age(s), and a detailed delivery address so we can easily find the drop-off location. The more information you can provide, from interests to clothing size to favourite colour, the better equipped we will be to select appropriate gifts and goodies.
All applicants will be handled with the strictest confidentiality, and all information collected during the drive will be destroyed upon use.
‘Tis the season of giving, so let’s work
together to bring cheer to everyone on Fogo Island this holiday.
The first known recipe
for gingerbread can be traced back to Greece in 2400 BC. Amazing to think that
one of our favourite treats has been enjoyed for millennia, isn’t it?
Ginger has long been
used for its medicinal properties as well as its distinct fiery flavour. Gingerbread
itself has deeply-rooted connections to festivity and merriment. Today, one is
hard pressed to think of gingerbread without also thinking of the winter
Now synonymous with the season, the construction of gingerbread houses came into popularity during the 16th century in Germany. It is suggested that our appreciation for gingerbread houses may be due, in part, to the story of Hansel and Gretel, the hapless characters of Brothers Grimm who stumble upon a house constructed entirely out of confectionery.
Whether we can credit
a fairy tale with this winsome pastime or not, we are solidly in the camp of
those who wholeheartedly appreciate a well-constructed cookie house.
Our love of this
tradition will be on full display this December as we host an afternoon of
Gingerbread House Decorating, complete with cups of hot cocoa, and all the
tools required to complete Bangbelly’s “Architecture 101” course.
each be equipped with pre-baked gingerbread, icing, and decoration enough to
let their imagination run wild. Pre-booking for this event is required, so that
our resident gingerbread contractor may produce the right materials.
We will be breaking
ground on Saturday, December 7 at 3 PM and look forward to seeing your
creativity come to life!
To book our afternoon
of Gingerbread House Building for just $15 per person, call or email
Aside from the
undeniable fact that it can be outrageously delicious, Thai cuisine holds a
special place in the hearts (and minds) of Bangbelly’s owners Caitlyn + Ian.
Whether from fond memories of Caitlyn’s extensive travels through Thailand, or
Ian’s learnings from time spent in one of Canada’s best Thai kitchens, it is
easy to get the pair talking about their love of Thai food.
With attention to detail, colour, texture,
and – of course – taste, Thai cuisine expertly balances robust aromatic
elements, with four distinct flavor profiles: Sweet, Spicy, Salty and Sour (the
four S’s if you will). In any given dish at least two, if not more, of these
flavors will be featured to create a harmonious finish.
Of course, as with any regional cuisine,
there are endless dishes and preparations to try, and simply labelling
something ‘Thai’ doesn’t properly reflect the vast and varied cooking styles
present throughout Thailand. For many, the association between Thai food and
the famous noodle dish Pad Thai is
inseparable. While unquestionably appealing, Pad Thai is just one in a
seemingly unending list of mouthwatering recipes.
A favourite of Ian’s, and one that he perfected during his time cooking in Vancouver at Maenam, is the classic coconut soup, Tom Kha. Often served with chicken, or other protein, the fundamentals of this rich, vivifying soup balance coconut milk, galangal, kaffir lime leaf, lemongrass, chili, coriander, mushroom and lime to strike a perfect balance between The Four S’s .
As the lead-in to Bangbelly’s upcoming
Four-Course Prix Fixe, you too can delight in the intricately composed flavours
of Ian’s Tom Kha, and seven other thoughtfully presented dishes, by reserving a
spot at our Thai Supper at 6:30 PM on November 30, 2019.