Small town favourite Piccadilly Bistro hits the jackpot
The month leading up to Brandsma finding out that she won the Kraft Heinz Foodservice Contest, all three of the restaurant’s coolers went down. “We were already dealing with so many challenges. The equipment problem was another big blow. And then Kraft Heinz called! That’s why I say that this money is pennies from heaven.”
Apart from immediate needs, Brandsma is planning on placing most of the $10,000 into a nest egg. “In case things get tough again, it’ll be there to make sure my staff is okay,” she says.
It’s easy to see why Brandsma is a well-loved figure in her local community. She demonstrates a generosity of spirit and care for both staff and guests. But in foodservice, that only goes so far. The locals flock to Piccadilly Bistro because the food is delicious, comforting and familiar. The portions are generous, too.
“We are a casual little place. The only thing fancy about Piccadilly is our china,” she says. The signature dish is the Mushroom Caps, served with garlic cheese bread. “We fill the button mushrooms with a seafood mixture made creamy with Philly Cream Cheese, then add Canadian cold-water shrimp and Atlantic scallops, then more of that creamy seafood mixture. We finish it with mozzarella and bake the mushrooms until golden brown.”
Brandsma also uses Philadelphia Cream Cheese in her cucumber sandwiches, served at High Tea, and her no-bake cheesecakes, which range from fresh blueberry and blackberry to Mandarin orange and triple sec. “I always use Philly because it yields the right texture—whether I’m using it in cooked applications or raw. It’s much thicker and better, and I like the flavour,” she says.