How to Make Prime Rib the Skye Café and Bistro Way
It’s mid-afternoon at Skye Café and Bistro at the Saskatchewan Science Centre, and a small crew of camera operators and digital marketers are stuffed into the restaurant’s kitchen, watching chefs Milton Rebello and Louise Lu prepare prime rib. Maybe it’s the proximity of the science exhibits and demonstrations in the adjoining building, but it feels like we’re watching an experiment happen before our eyes.
As Rebello whisks mashed potatoes into a pool of beef drippings, he explains, “Any mashed potatoes that don’t get served, we put into the gravy.” He finishes whisking and swirls the thickened liquid around in the pan. “Nothing goes to waste in this kitchen.”
Although Skye Café is open for lunch throughout the week, prime rib is strictly a brunch item. “We like to serve prime rib on the weekends because it’s a very satisfying and traditional dish,” Rebello says as he slices up beef. “And it’s quick to prepare, so our guests don’t have to wait.”
The chefs swiftly plate the dish in front of us, adding small roasted potatoes and a garnish of crisp deep-fried carrot spirals. We follow Rebello out of the kitchen into the bright, clean space of the café and watch as he sets the dish down in front of a diner and deftly pours gravy around the rim of the plate.
The diner’s expression, as he tucks into his meal, tells us everything we need to know.
Skye Café and Bistro is open for lunch Tuesday-Friday from 11 a.m.-2 p.m. and brunch on Saturday and Sunday from 10 a.m.-2 p.m.