Port Moody Legion and Wine Can Roasted Chicken

This article has been amended since first posting to correct an error. Chef Antonio Pasacreta’s previously worked at Milestone’s, not Earl’s.

The Port Moody Legion is my new fav place, a hidden gem I recently rediscovered.

I’ve only been there a handful of times through the decades: Boxing Day beers with my dear old Dad and my sons’ soccer team fundraisers where volunteer legion lads and ladies smashed burgers for our soccer supper.

Well, a lot has changed since then. I discovered just how much has changed when my hubby and I went to the Legion’s Newfie Kitchen Party where we had lobster, got screeched and became honorary Newfoundlanders . . . on Clarke Street in Port Moody.

We had such a great time, we went back for more the next day to have real hollandaise sauce eggs benedict and . . . are you ready, $4 mimosas and $4 Caesars for brunch (opens for Sunday brunch at 12 noon).

While and a wall of remembrance dedicated to the great men and women who served our country remains, the Port Moody Legion’s space has been revamped. I’d never had an inkling to return for brunch or lunch until that one event and I was seriously amazed . . . or maybe astonished was the word because of both the upgrade to their food and environment. In fact, this down to earth friendly setting is now a wide-open space filled with natural light, pool table, shuffle board, TVs, a nice bar and a gorgeous patio.

And by the way, you can bring your kids, and if the weather is nice and the patio is open, your leashed dogs!

Just recently I watched as a father and young son played cards – Dad had his drink, while simultaneously a crib tournament was going on, people were playing pool, and a few couples and families lingered on the patio with their dogs enjoying Sunday brunch.

Additionally, there is no longer a membership requirement to go (though there are certainly benefits if you get one). As well, there are a number of meals under $12.

General Manager and chef Antonio Pasacreta tells me all the food served in the Legion is made from scratch – from the fresh Yorkshires, gravy and mashed potatoes served for Friday night’s Prime Rib dinner ($25) to their homemade blue cheese dressing and angus meat for their burgers.

He also personally smoked the chicken for the succulent and delicious salad I’m having on this day.

As a former line cook at the Keg and food developer at Milestone’s, top of the line ingredients are important to him.

“People are wanting real food at a good price when they come out,” Pasacreta tells me.

He’s also partnered with Brave Brewery on Brewer’s Row in Port Moody and is dreaming of doing a lot of exciting things here at the Legion, telling me that just within this four-block radius, there are similar restaurants that make really good food: Saint St. Grill, Original’s Mexicano, Golphis, Rehanah’s, just to name a few.

“We are still working on consistency,” he tells me.

While there are challenges in terms of finding enough staff and keeping up with social media (something the younger set rely on, he mentions) the restaurant is getting there, Pasacreta says.

And in my opinion, they’re doing great.

With an impressive menu, friendly staff, drink and food specials, free underground and street parking, and a place where you can . . . ‘drop over by and by’ with your kids, have a time, and get stogged, the Port Moody Legion, which is ‘right off the Kyle’ checks all the boxes.

And now as an honorary Newfoundlander, yes, b’y, I really loves it!

The Port Moody Legion is located in the Strand Building at 2529 Clarke Street, Port Moody.

Oven Roasted Wine Can Chicken

I may not know how to smoke a chicken like Chef Pasacreta, but I have found my new favorite way to roast a chicken.

This chicken is crispy and succulent.

Preheat the oven to 425 degrees. You’ll cook chicken for a total of 90 minutes, changing the temperature after a half-hour to 375 degrees. This recipe is for a 3 to 4.5 pound chicken.

Make a Chicken Rub for the Chicken

I like my rubs warm, a little spicy and sweet.

I added to a bowl: 1/8 cup brown sugar, 2 tbsp. smoked paprika, 1 tbsp. cumin, 1 tbsp. Italian spices, red pepper flakes, a pinch of pepper, a pinch of salt, and 4 tbsp. olive oil.

Mix together oil and spices, then rub all over the chicken including the cavity. Let the chicken sit for 1 hour before roasting.

Feel free to double the rub recipe.

Show Time!

Remove or adjust oven racks so there is room for the chicken to stand in the oven.

Take out a roasting pan that will fit your chicken nicely and then open up a can of white wine.

Pour about one-quarter of the wine into the roasting pan, then insert the can of white wine into the cavity, adjusting the chicken legs and the wings to stand properly.

I also put 1/2 cup red wine I had leftover and 1 cup of chicken broth into the pan.

Gently pop the chicken into the preheated oven. After a half-hour, rotate the chicken and brush with wine and juices.

Turn the oven heat down to 375 degrees.

Cook for one more hour, rotating and brushing with juices a couple of more times so it cooks evenly. If the chicken begins to get too brown, cover with a little tin foil.

Once done, allow the chicken to rest for one hour before slicing and devouring.

Pour the juices over the chicken and serve with some garlic mashed potatoes and roasted fall vegetables.

See more of Tara’s recipes on her blog.