The Original Tecumseh Roadhouse

Get Sauced!

Fri, 27 Jan 2012 06:05:39 -0500

Tecumseh Roadhouse has introduced a new sauce to their already kickin’ collection of barbeque sauces. Next time you are in top up your meal with our new Root Beer BBQ Sauce. This unique blend of traditional bbq sauce with root beer extract and fresh ginger is mostly sweet with a tiny bit of heat and the root beer aroma cannot be denied! We highly recommend adding this to pulled pork or ribs. Delish!

What's more? We have four other sauces to choose from…

TEXAS SAUCE: With a hint of black pepper and a smoky flavor, this sauce is recommended with all cuts of beef, smoked turkey, and burgers.

CAROLINA MUSTARD: A customer favourite and one of our top selling sauces*. We highly recommend blending with other sauces especially our KANSAS SAUCE. (Makes a great dip for fries or chips.)

KANSAS SAUCE: Another customer favourite, this is a traditional sweet bbq sauce with a little heat, ideal for ribs or chicken.

DEATH BY MANGO: We’ve turned up the heat on this mango/habenero flavoured hot sauce! No serious barbeque joint could be without a hot sauce like this. Serious heat-fresh flavour. It’s so hot we don’t even keep it on the tables but is served upon request.
*Bring Tecumseh Roadhouse into your home barbeque! All sauces are available for purchase. Ask your server for details.

What’s a \"Taco Bar\" you ask?

Thu, 12 Jan 2012 11:13:00 -0500

Someone once told me to take a flying leap, so Tecumseh Roadhouse took a flying leap of creativity and so far, so good! It has been a few months now since we launched our Tiki Taco Bar. We would like to thank everyone for its success thus far. Especially Darren, his secret taco sauce rules!

No, we haven't gone Mexican, as this is pure Southwest/Tex Mex. With taco selections with names like The Black and Blue, Fried Shrimp Po’Boy, Bowling in Buffalo and Ring O’ Fire (just to name a few), you'll definitely find a few favorites. These creatively assembled, made to order options always come with the freshest ingredients possible at an amazing dollar value of $3 each. Keep in mind; if youare feeling adventurous our Chef will surprise you with his own Taco creation, AKA “The Epicurious”. And why not top it up with a shot of premium tequila or sip on classic cocktail or glass of wine. This is a culinary experience that makes for a great night out.

NAME THAT ROOSTER...

Fri, 16 Dec 2011 13:26:02 -0500

Tecumseh Roadhouse has a new addition to the family, and we need some help with a name.

Yup, it’s the Name Our New Rooster Contest. We invite all to join the fun and play along.
Over the next few weeks we want to hear from you! Simply “Like us” on Facebook at www.facebook.com/tecumsehroadhouse and post your suggestions on our wall. We want to see how creative our fans can be. The fan with the winning name will win dinner for two at Tecumseh Roadhouse!

Dallas 1st night 2nd day

Tue, 27 Sep 2011 15:46:30 -0400

Well Stephan Pyles restaurant was as good as we could imagine. We all ordered the 10 course tasting menu and Other than maybe a couple of ceviche's and the gaspacho each dish had us saying that this would be the best dish of the night only to be surpassed by the next.

It was great following Jim Renaud's technique of tasting each element on the plate by itself and then mixing together. Really understood each flavor in the combination which all went together amazingly. I think most dishes had about 5 distinct things going on at the same time.

After that we walked around the area thinking it would be busy with the monday night game. What a disappointment. Home early and in bed early

DAY 2
Went early in the morning to amigo's pottery which was adjacent to the farmers market. WOW. What an area. Downtown Dallas finally redeemed in my eyes. The farmers market was well organized, next to a residential area which was next to a little eclectic couple of streets I think were called Deep Ellum (at least thats what one sign said)

Tried a twisted root burger. Named by the Restaurant association as one of the top new concepts of this year. It deserved it, great burgers, probably one of the most fun and irreverent atmosphere's and staff I've ever seen turned into a chain. This was the original so it had authenticity. I can see how this concept will explode if it doesn't get dumbed down in the process.

Lunch was a disappointment. Won't even name the place but throwing out the D Magazine list of recommendations. That list isn't fit for bathroom tissue. Taco's at hotel were better.

Writing this during first seminar about state of the plate. 2 pm Seminar should be very good.

Dallas Fort Worth R&D Trip Day 1

Mon, 26 Sep 2011 19:52:58 -0400

Dallas Fort Worth Trip Day 1

Well here I am on another R & D trip, this one in Dallas/Fort Worth where Chef Jim Renaud and I (accompanied by our trusty third taster, Schinc)

The Show: Menu Trends and Directions

What I hope to accomplish in 3 days

1. Try as many BBQ and Taco restaurants as I can

2. Gathering as many marketing materials as I can

3. Attend the Menu Directions Conference

4. Go to some landscaping companies to look for urns and other patio decor.

5. Eat at the restaurant renown chef Stephan Pyles, one of the founding fathers of southwestern cuisine, also a speaker at the conferenc

Day 1: BBQ in Fort Worth

Armed with D Magazines' top BBQ restaurants in Dallas Fort Worth, the three of us decided to visit 3 restaurants on the Fort Worth Side for lunch, split one sampler platter at each restaurant and then walk it off downtown Fort Worth in the sundance square district

Our First Restaurant was smokey's -

Sausage, smoked chickens and Ribs, potatoe salad and beans

second was Off the Bone, but unfortunately closed Mondays

Third was Longoria's BBQ - Burger, brisket, frito pie, Ribs

Fourth was Cousins BBQ - Smoked Turkey, Stuffed Potato, Ribs, pulled pork

When we walked into Smokey's, you instantly recognized the owner. When we told him what we were doing he told us we didn't have to try anywhere else. He was right, head and shoulders above the rest. The potato salad and beans were also uniquely different. Not easy to get excited about potato salad but they did it.

Honorable mentions - '

Longoria's burger (brisket in the patty)

Cousins - Atmosphere, stuffed potato (Couldn't do more than just taste it

Here's to Smokey's, in our opinion the best BBQ in Fort Worth.

Off to the hotel and then to Dallas this evening

10 things you\'re doing wrong at restaurants

Sun, 08 May 2011 09:25:39 -0400

Thought our customers might like this post from the Amateur Guormet on Huffington Post

I've been eating at restaurants my entire life, having grown up to parents who didn't cook and who love eating out more than life itself. The following tips are culled from a lifetime of dining out with them and also from my own experiences as an adult eating at restaurants for my blog.

1. Accepting A Table That You Don't Like.

Have you ever found yourself ushered to a table in the dark, gloomy corner of a restaurant, next to a table of screaming children and you thought to yourself: "Oh boy, this is not what I had in mind?" You have every right to ask for a different table. Now at a trendy, sceney place, you may get a hostile reaction: "There won't be another table for at least an hour." If that's the response you get, immediately leave that restaurant: it's not worth it. If you're polite about it, though, chances are there's a better table for you and your evening will be that much better.

2. Listening To Your Server Instead of Your Craving.

Don't get me wrong: your server is a fabulous resource for finding out what's good and fresh on the menu. Often a server will espouse their favorite menu items. That's very helpful, but it's not the most important thing. The most important thing is knowing what you're in the mood for and sticking to that instinct. So if you're craving steak and the waiter puts on a whole song-and-dance routine about how much he loves the fish, nod nicely and still order the steak. If it's a good restaurant, the steak will be as good as the fish.

3. Not Asking Questions.

Where your server does play an important role is in explaining words on the menu that you don't understand. There's no shame in asking "what's quinoa? And am I pronouncing it right?" Clarify a dish before you order it or you may be ordering something that you didn't really want.

4. Not Thinking The Meal Through From Beginning To End.

If you are getting a steak for your entrée, is it wise to order the bacon-wrapped dates as a starter and then a foie gras terrine as your appetizer? Probably not, unless you want to be carried out on a stretcher. If you're having a heavy, meaty entrée, order a lighter, more fish-oriented starter. Or a salad. Or, inversely, if you're getting a lighter entrée, order a heavier appetizer. Think: balance.

5. Ordering A Bottle of Wine When Wine By The Glass Makes More Sense.

If one person orders fish, one person orders steak, one person orders pork and one person orders crayfish risotto, it might be very difficult to choose a bottle of wine that appeals to everyone (and would go well with all that food). So keep things simple and do wine by the glass: one bottle is about four glasses anyway and if you do the math, it often works out the same.

6. Salting Your Food Before You Taste It.

If you're at a good restaurant, the seasoning, like everything else, is carefully scrutinized by the chef before it reaches your table. Trust, then, that the food is seasoned correctly when you first take a bite. If, a few bites later, it still isn't doing it for you, by all means, ask for salt.

7. Asking The Kitchen To Leave Off An Element.

I understand that some of you are allergic to mushrooms or zucchini or mushroom-shaped zucchini. Fair enough. But if there's a dish on the menu that has, as a component, something that you don't like or that you're allergic to, you're better off choosing a different dish than asking them to remove that component. That component is there for a reason: it's meant to balance out the other elements on the plate and if you throw that balance off, your dinner will be disappointing.

8. Going To The Bathroom Right Before They Serve Your Next Course.

You may not know this, but at many fine restaurants, they carefully watch your table before they bring your food out to make sure everyone is seated. If not, they'll wait. And if the wait is too long -- and this is at the most serious places -- they'll sometimes throw out food that's gotten cold and re-fire your dishes. How awful! Do the restaurant a favor, then, and go to the bathroom right after they take your food away; don't wait until just before the next course comes.

9. Sharing One Dessert.

Sure, if you're on a budget or a diet, sharing one dessert is a fine way to go about things. But if you want to seriously experience a restaurant, you have to give the pastry chef their due: order two desserts and share them. I recommend one fruit-based dessert and one chocolate-dessert, that way you get to experience the best of both worlds.

10. Keeping Your Dissatisfaction To Yourself.

Though it may seem rude, at first, to tell your server that the asparagus frittata was over-salted or that the white wine wasn't properly chilled, it's far more galling for a restaurant to read an anonymous review online that complains of these things without a chance for them to correct or address what went wrong. By speaking up, you're alerting the restaurant to issues that need to be addressed and actually helping them improve their game. Plus, if they're generous, they'll make up for things by sending over an extra dessert or refilling your glass, no charge.

2011 WINNER Battle of the Hors D\'oeuvres

Sat, 30 Apr 2011 09:32:49 -0400

Tecumseh Roadhouse wins 2011 Battle fo the hors D'oeuvres both the Critics choice and Peoples choice awards.

Chef Jim Renaud proudly stands with the critics choice plaque after just receiving the peoples choice award.

His entry was the hands down winner with a Trio of Pulled pork from around the world
Pulled pork Sushi
Pulled Pork Ravioli
Caribbean Pulled pork lollipop with wild fruit and hot pepper aiolie

Related Restaurant Oishii was also proud of Chef Scott "Rawman" Minnis for his entry in a contest that would have also been a contender for first place if Jim at the Roadhouse hadn't been on a mission to show the city what he and the Tecumseh Roadhouse were capable of. Sure it's comfort food, but its done well.

Congratulations Jim!!!!

Frontera Grill and Avec, last 2 meals -

Wed, 20 Apr 2011 22:30:35 -0400

And then there were four
Mat went home on the train this morning to conduct some interviews for new staff. Well leave it up to Mat to selfishly abandon us to shoulder the burden of so many dishes by ourselves.

With two types of queso fundido, catfish and gunthorp pork taco's, the enchilada with their signature mole sauce and some totilla soup, this was the much anticipated traditional mexican that would bring our trip to a close.

Gone were what I would call the more extravagant dished of Topolobampo or even last nights dinner at Avec that would only serve as specials or the fringe of the mainstream food that will always be the focus of all my restaurants.

Now this is a far mor real experience. Popular Mexican dishes we see everyday just prepared extremely well with farm fresh ingredients. I can almost hear Al Pacino in the movie scarface saying "Now, Ju talkin' to me baby"

I didn't that what I thought was a simple totilla soup could get that much better. You could tell that The queso fundids were portioned small so that the quality of the cheese could excel. The pork tacos had a great flavor. The enchilada had me saying Mole like Austin Powers.

Scott liked how that with all the different flavors on the table it seemed no matter how you tried to combine different elements on the table in a taco it worked deliciously

AVEC

Owned by James Beard Award winner Paul Kahan, this is the more casual sister restaurant next door to the more famous Blackbird. The food was delicious and it was a great example to Us of what could be done with such a small kitchen. How great food could be so casual and unpretentious, hell, they even sat us at what were community tables.

Sure we loved the pork shoulder, house made bratwurst, flatbread from their dough pro pizza oven but their signature dish was the chorizo stuffed dates. We really filled up on the fresh baed bread which was an accessory to many of the dishes

However, compared to the meals on the rest of the trip, for myself, this fit the sesame street song "one of these things doesn't belong here, one of these things is not like the other. (and that's even after eating pig face)

Decisions, decisions - Topolobampo -Day 2 lunch

Wed, 20 Apr 2011 06:50:58 -0400

We have to decide between frontera and topolobampo which is just plain unfair.
We chose the more Upscale Topolobampo, and were rewarded accordingly.

Now for any Tecumseh Roadhouse Fans, Mexican is a main theme of this trip as not only is there no secret I hae ambitions of opening a mexican Restaurant but Cinco De Mayo celebrations at the Roadhouse, maybe a Mexican night or Mexican specials seem appropriate additions to the Roadhouse theme

Scotty counted an remarked that we each ate 11 types of proteins in our meal
Chorizo with egg, rock hen, pork, pork belly, Wood fired steak, Duck, Texas Redfish
Even though we were pretty full after all that meat, our server told us we missed one recommended dish so we decided there was always room for one more and this was a vegetarian dish that we thought perfect to end the meal off with

Berenjena y Hongos en Salsa Negra

Crispy-creamy eggplant, inky corn mushroom (huitlacoche) and beach and oyster mushrooms in "black sauce" of black beans, caramelized chipotles and roasted garlic. Crunchy "streusel" of pumpkinseeds and oats.

Turned out to be our favorite dish so

One of its special and most interesting ingredients was "huitlacocha", inky corn mushroom that grows inside corn. In the U.S. they call it corn smut ( http://en.wikipedia.org/wiki/Corn_smut ) and most farmers in North America and Europe consider it blight. They used to try to eliminate it but after being recognized as a delicacy and after enough high profile chef's let it be known as a delicacy Mexico it is now sought after.

Now, how do we get back to Frontera Grill on this same trip when theres so much to see

Gorditas de frijol
Chorizo y morcilla con Huevo
Trio of ceviches

Conchinita Pibil
Polite en Pebre
Prs ado en Mole Amarillo
Pato al pasilla ul.?
Carne Asada "Brava"

Berenjena y Hongos en Salsa Negra

Dessert -

Crepas con Cajeta y Platano

warm, buttery crepes filled with plantain custard. Nieve de crema (sour cream sorbet), peanut crunch, homemade cajeta and bittersweet chocolate drizzle.

Late Night Dinner 2 - The Girl and the Goat

Tue, 19 Apr 2011 18:51:34 -0400

At Saigon sisters we were given a tip to go to Maude's liquor bar, that their chef Jeff Pikus was the original chef from world reknown Alinea. We walked by but Maude's was closed o Monday night. However across the street stood (drumroll please) The Girl and the Goat"

After being open only 8 months, Nominated by the James Beard Awards for best new chef and best new restaurant. the Girl and the Goat is probably The hottest new restaurant in North America if not the world
Even though it wasn't possible to get a reservation at on any day or anytime within 8 weeks we stopped by to at least see what all the fuss was about

Sure enough the place was jammed still at 10pm
We sat at last 5 spots at the bar and lo and behold a menu was placed in front of us.
Even though we were completely satisfied from Saigon Sisters, how could anyone resist ordering the "wood oven roasted Pig Face" with an egg sunny side up overtop. Just to make sure I asked what the bartender whatmthe dish cosseted of and he politely responded that it was exactly what it said.

The place smelled fabulous, we collectively thought that two dishes were excellent but two were sort of mediocre (not bad, just not world famous) wondering if the place lived up to the hype. Actually preferred the baby octopus at Saigon sisters. Might need a second look before a definitive answer.

Chicago DINNER 1 - A SAIGON SISTER WELCOME TO CHICAGO

Tue, 19 Apr 2011 09:31:44 -0400

I had to type the title in all caps simply because I wanted to shout to the world what an amazing time we had our first night

Can't imagine a more perfect first day. Our banh mi sandwich lunch where our cooks learned all the recipes and we committed to find g fresher French baguettes is not even worth talking about after the dinner that follows here

Upon entering Saigon Sisters And placing the order for what turned out to only be the first half of dinner, I explained to our server what we were doing. He immediately brought out their chef, 26 yr old Mark Eversman who had just won Chicago's Breakout chef of the year.

After responding Avec and Big Star to being asked what other restaurants we planned to visit, he told me I had just walked past the owner of both places who came in twice that day to eat.

In addition to the 6 dishes we ordered and 2 desserts, the chef sent out 2 more and with our bottle of wine the bill for all five of us came less than I've spent on dinner for 2. The owners wife came in who is one of the actual Saigon Sisters. I should probably refer to them as owner and her husband. We talked and had after dinner drinks while Scotty and Jon went into the kitchen with chef Eversman.

Between the owners and their chef, we had the warmest welcome to Chicago I think I've ever experienced. The only thing that surpassed our reception was the quality of the food which was nothing less than magnificent. Any Chanosos fans coming to Chicago should visit our new inspiration.

Below I'll list our menu but until I finish my food writing book, I dont think I can adequately choose the words to describe it. I can only hope our cooks can bring back some of the passion of those who we met. But by the looks and conversation of Scott and Jon, I think they were more excited than I

Full Menu here http://www.saigonsisters.com/restaurant/

Baby Octopus confit on Black cuttlefish ink rice, togorashi
Banh bao
Citrus Cured Arctic Char
Diver Scallops
Lamb Luc Lac
Caramel Chicken Wings

Dessert
Che - Butternut squash and coconut milk custard
chocolate beignet

Annual Chicago Research Trip

Sun, 17 Apr 2011 17:06:03 -0400

Well its time for my annual trip to Chicago to taste the town. Most restauranteurs go during Restaurant week but try, try to get a reservation that week. Even if you do, theres no way you'll have an appetite left after grazing down the showroom floor.

This year, two kitchen personel from Chanoso's are coming so we can show them what its like. Unfortunately Jim from the Roadhouse had to cancel but we will be iphone photoing the entire trip and blogging each meal so that everyone can see what we learn from our trip

Everything always changes and none of these are in any particular order but the restaurants we have on our agenda are
1. Saigon Sisters http://www.saigonsisters.com/
2. Kuma's Korner (Burger Joint) http://www.kumascorner.com/
3. Frontera Grill Topolabampo and Xoco (all next to each other, This ones gonna be a belly buster)
http://www.rickbayless.com/restaurants/
4. Avec http://www.avecrestaurant.com/ cool tapas
5. Big Star http://www.bigstarchicago.com/
6. Violet hour (speakeasy with very cool bar snacks) http://www.theviolethour.com/
7. and if we have time Angels and Mariachi's http://www.angelschicago.com/ and Bon Bon http://bonbonsandwiches.com/

Wanted to try the Girl and the goat http://www.girlandthegoat.com/ but they said they were booked up for the next 8 weeks solid regardless of time or day

Stay tuned, we're going on one helluva ride

...And the ice cream survey says.....

Thu, 17 Mar 2011 17:36:14 -0400

The first results are in and I'm going over them now. At the bottom of this post you can view the survey

I am so happily suprised with not only the amount of responses but the quality of the suggestions.
I thought I'd share some as well as my comments or concerns

Lots of suggestions for picnic tables, monkey bars, slides and swings. all of which are planned even if some limited capacity that we can add on to

We already are building our garden and thinking about what pets we have now

Splash pads and litter boxes may have some hygene issues while volleyball courts and go carts would require more space than even we have

I was taken aback by the sheer amount of great suggestions of cotton candy machines, horse shoes, lawn bowling, bocce and bean bag toss, dunk tanks, tetherball and some I've never heard of such as ladder golf.

My favorite was "anything that does not kill the kids"

Questions asked were

1. Have you tried?
__ice cream
__Italian Gelatto
__Frozen Yogurt
__Sorbet
__Italian Ice
__Frozen Custard

2. From the above list, whats your preference and first choice

3. Would you pay from 0,50c to $1.00 more for a waffle cone/bowl

4. What is your favorite flavour?

5. In addition to our pet goats and chickens, we are adding children's playground with games. Any suggestions?

6. If you had a family/ company picnic at our site, what would you like to see?

Learning to walk on our own two feet - TECUMSEH ROADHOUSE TURNS 2

Sat, 26 Feb 2011 12:57:51 -0500

Something 80% of Restaurants fail within 2 years
Come see why Tecumseh Roadhouse has withstood the test of time and has proven itself not only able to survive but to thrive in the recession.
Now its time to recover, and with the foundation we've built, we want to show the people in our region what we have to offer

Tecumseh Roadhouse celebrates 2nd Anniversary with toozies
Tecumseh, ON – Sunday February 27 marks the beginning of the Tecumseh Roadhouse restaurant’s second anniversary, a phenomenon that lasts two weeks (February 27 - March 13) and allows customers to sample a selection of 2 for 1 specials Sunday through Thursday.

On the menu are: 2 for 1 appetizers with purchase of an entrée; 2 for 1 wings; 2 for 1 specialty cocktails; and 2 for 1 kids menu. Patrons can also enjoy 2 Pints Fridays, 2 Mains for $22, and enter the raffle to win Dinner for 2.

“It’s a doozy of a toozie,” says owner Mark Boscariol. “If it’s heroic-sized meals, great value for money, good service and a family-friendly environment you’re after, then Tecumseh Roadhouse is the place to be.”

For the past two years, the Tecumseh Roadhouse has been a popular choice in the Windsor -Tecumseh dining scene. Located on County Road 42 between Banwell and Lesperance, the Tecumseh Roadhouse has been designed to appeal to a mixed clientele of county and city residents. The eatery’s interior, accented with plenty of woodwork and imagery from days gone by, is aesthetically interesting and adds to its warm, fun and edgy atmosphere. It also features large screen TVs for sports enthusiasts taking in the game night action while enjoying the casual fare. The perfect lighting makes for an intimate and inviting table setting, and there’s plenty of room at booths, tables, and the extended bar area.

The restaurant’s menu takes comfort food to a whole new level. Chef Rocco Bileti proudly serves up a diverse and award-winning menu that epitomizes hearty smoked barbeque and Southern cooking. In addition to the tried-and-true Eureka burger and the Big Chief burger, the Tecumseh Roadhouse offers up the Voodoo Blue burger - a mouth-watering patty blackened with blue cheese, served with onion rings and encased in a fresh, crusty bun. The Roadhouse prides itself on buying local - its patties are sourced from the Wild Acre Black Angus cattle ranch in Woodslee and all of its fresh ingredients and produce, wines, and delicious pretzel rolls are local too! The Tecumseh Roadhouse also compliments its meals with five signature sauces that can be sampled individually or blended for custom flavour.

Tecumseh Roadhouse Turns 2 - Thats 2 for 1 to you

Fri, 04 Feb 2011 14:27:25 -0500

Tecumseh Roadhouse Celebrates turning 2 with 2 for 1 specials

Announcing our 2nd Anniversary Week Tuesday Wednesday and Thursday March 1,2 and 3. To celebrate

2 for 1 appetizers with purchase of an Entree

2 for 1 Wings

2 for 1 Specialty Cocktails

2 for 1 Kids Menu

Its been 2 years since the opening of the Tecumseh Roadhouse.

Well, the date's not exact but it probably represents the anniversary of when we got our act together.

In that time we've grown up, we've made some changes to the menu that have seen us add Mouthwatering Burgers

The Restaurant and Property have seen some growth and depending on the weather, you'll get a good look at whats to come such as our garden, new playground

Roadhouse Goats: Eddie and Gary Weather Extreme Cold Fine

Thu, 27 Jan 2011 08:33:29 -0500

Worrying about the goats in this cold has become an obsession of mine, from checking with staff multiple times per day to asking for recommendations from my facebook friends. All I can tell everyone is no worries, the goats are fine. Extra insulation on the goathouse walls, extra hay and constant replacing of frozen water is keeping them fine. Having them well fed over the past few months has also given them some extra insulation.

Some background on our pet goats, Goats were purchased from Colausanti's (one of my inspirations and role models for the Tecumseh Roadhouse) They were purchased in September when they were a few months old and picked them up in November when they were old enough to leave their mother. Eddie is the white one and Gary is the darker one. I plan on one day milking the female but not sure if that will happen this year. Obviously these goats are pets and will never be on the menu. Any goats milk can not be served to customers as it would be unpasteurized

NEW addition to the Roadhouse BACK PATIO EXPERIENCE

Wed, 26 Jan 2011 08:34:59 -0500

Now I know its still Winter but thats why I'm preparing now, we continue to add to the property at the Tecumseh Roadhouse making it a family attraction and experience.
We've added a playground swings to the back yard.
This builds on the work already done such as:

back patio (banners, horse trough flower planters, decorative railings)
outdoor sound system,
vegetable garden
some decorative sheep (our decorative pig was stolen)
Live Pet goats and chickens

Now add a couple of more fun features, position the 20' kitchen trailer for ice cream and outdoor fixings and some landscaping and we're there.

As the BBQ Pit Turns …

Wed, 19 Jan 2011 22:03:37 -0500

2011 heralds in the Tecumseh Roadhouse Blog. Not only is the blog your one-stop-shop for what’s hot ‘n happening at the Tecumseh Roadhouse, it also brings you the latest and greatest on all that’s barbeque from around the globe!

Since opening its doors in 2008, the Tecumseh Roadhouse has presented multiple menu changes and participated in many events in an effort to establish its place in the Essex County restaurant scene. We believe that our home is in catering to our neighbours, families, workplaces and schools surrounding our establishment. That means a family-friendly atmosphere that includes activities for everyone!

In the spring, we’ll be adding a children's playground out back. Our mascot goats Gary and Eddie, named for our location which borders Tecumseh and Windsor, often butt heads but must learn to live together and play nice.

At the Tecumseh Roadhouse fresh food is on order. We're starting a kitchen garden that will feature fresh, home-grown ingredients and offer our patrons organic culinary creations. Join us today for serious southern barbecue and burgers in setting that doesn't take itself too seriously!