The Wheel House - The Best Hand Cut French Fries in the County

The Wheelhouse - Order at the counter - dine in or take your food to go

The Wheelhouse - Order at the counter - dine in or take your food to go

My friend Lindsay Hanley (link to my interview with Lindsay) and I arrived at The Wheelhouse at 2:55 they close at 3:00 pm on Thursdays. (In our defense we couldn't remember if they closed at 3 or 4 o'clock on Thursdays, but we took a chance. I don't recommend doing this to tired restaurant staff who think they are about to go enjoy the rest of their day, but in this case it worked out well.) The Wheelhouse is following the latest model of ordering at the counter and then delivering your food to the table. Since labor costs can take down a eatery. it's a cash-flow business, wherever owners can save a little bit of cash they will. I don't mind ordering at the counter, if it means the restaurant can keep it's prices reasonably, pay it's staff a living wage and stay in business. Win-Win!

So... we arrive 5 minutes before closing and ask if it's too late to order food. Cheerfully Siobhan says it's fine and she'll be happy to take our order. I can see they are scrubbing down the flat grill she says, "they can clean it again." We both appreciated this customer service

The Wheelhouse on the Avenue of the Arts has outdoor seating.

The Wheelhouse on the Avenue of the Arts has outdoor seating.

The Wheel House is located at 5841 Sacramento Ave., Dunsmuir. Breakfast is served all a day and they serve North Bound Coffee Roasters ,  coffee that is roasted in Mount Shasta. They have an espresso bar, and have a nice selection of regional craft beers and wines. They recently expanded the restaurant next door into the old Brown Trout space. The Brown Trout is always remembered because you can see through the floor grate to the water that runs under the building.

The Wheelhouse Wings substituting chicken for the Seitan option tossed in spicy Buffalo Sauce, blue cheese dressing and crispy celery stalks.

The Wheelhouse Wings substituting chicken for the Seitan option tossed in spicy Buffalo Sauce, blue cheese dressing and crispy celery stalks.

I ordered a BLT with fries and Lindsay got the The Wheelhouse Wings substituting chicken for the Seitan option. The Wheelhouse fries are hand cut and the best fries in the county! Served with organic ketchup. The Wheelhouse is a favorite Lindsay and her fiance Martin for their vegetarian options that go beyond the token cheese sandwich and nut burger.

When we left The Wheelhouse we walk right next  door to The Dough Hook so I could check out the new bakery. Link here to my review of cupcakes and crusty bread

BLT with apple wood smoked bacon and hand cut French fries. Just the right amount of bread ratio to crispy lettuce, ripe tomato and mayo.

BLT with apple wood smoked bacon and hand cut French fries. Just the right amount of bread ratio to crispy lettuce, ripe tomato and mayo.

There is a lot to say about the uniqueness of the restaurant. It's got a quirky funky vibe being located in one of the old brick building in the historical railroad town of Dunsmuir. There is view is of the Union Pacific Railroad yard and expect to hear a train roll down the tracks. The flooring consists of well worn old wide plank wood and tall ceiling add to the sense of history. If walls could talk! The owners want this to be a place you can hang out and enjoy good food in a family friendly environment. I think they have achieved that vibe. The menu has something for everyone with vegetarian, vegan, and gluten-free options.

The Wheelhouse want you and your friends to have fun. They have two bookcases of games; one case is free the other you can "Pay to Play"

David Edmondson - Salt and Savour

Dave Edmondson is Making Traditionally Fermented Sauerkraut

Five flavors..something for everyone!

Five flavors..something for everyone!

Dave Edmondson is the entrepreneur owner of Salt and Savour. David began making traditionally fermented sauerkraut in his kitchen in Dunsmuir and has grown the business to over 20 retail accounts and multiple farmers markets. Salt and Savour offers four flavors of locally produced sauerkraut made from organic cabbage in addition to seasonal offerings.

David at the farmers market

David at the farmers market

Lauri: How did you get interested in sauerkraut and the fermentation process?
David: I implemented some diet changes at age 45, as I was getting embarrassed by my weight. I really had no interest in learning anything about nutrition – just wanted to lose weight. After settling on a method, I was so impressed with how good I felt overall, that I got interested in the “why”. Did lots of reading online and kept seeing info about how good for us fermented foods are. That’s when I tried good quality, raw sauerkraut for the first time. I liked it so much, I wanted to learn to make it and that little hobby kinda got out of hand.

Lauri: In addition to your retail outlets you sell at several farmers markets. What are your plans for the summer?
David: I sell at farmers markets in the Sacramento area year round. Most markets in the North State are seasonal, and they’re now starting up again for 2018. We’ll also be selling at the Redding Saturday Market, and the Mount Shasta Monday market.

We’ll try to work Dunsmuir into the schedule, too. I love Dunsmuir’s market, after all, that’s where I got started. But with most of our local stores selling it, and all of our other markets we’ll probably only make an occasional appearance at the Dunsmuir market.

Lauri: What is your favorite part about sharing a meal friends and family? 
David: I love gatherings centered around meals! My preference is for simple foods that everyone can take part in making, so everyone can participate in conversations.

Lauri: What’s your favorite meal at a local restaurant?
David: We’ve got some great restaurants here, don’t we? I hate to single any one meal out as a favorite as it implies I don’t like the others but that’s not the case at all. If there’s one meal I go out for consistently, it is the Laotian Hot Spiced Beef at Sengthong’s Blue Sky Room in Dunsmuir – I think it’s probably my all time favorite meal ever, anywhere.

Lauri: You travel to and from Sacramento delivering products and sell at the Farmers Market What’s your favorite destination restaurant or local restaurant or road trip eatery?
David: My travel time to Sacramento has been so work-focused that I haven’t really had a chance to establish a feeling of continuity there with favorite restaurants and outings. There’s a group of producers/farmers market vendors that I hang with, where we all have similarities in our growth struggles and strategies. Otherwise, that trip down I-5 can get a little monotonous. If I leave early Saturday morning, say at 3 a.m., I can usually hit Nancy’s Airport Café in Willows just as they open at 5 for an eye opener breakfast. Otherwise, it’s the regular stops at interstate Starbucks….


David’s Suggestions to Pair with
Salt and Savour Sauerkraut's

Pack your lunch with a rainbow of color and flavor!

Pack your lunch with a rainbow of color and flavor!

Lunch To Go... Contains two hard boiled eggs with our three flavors of sauerkraut on a bed of fresh pea shoots with crumbled Feta cheese and cracked pepper. 

Sometimes a baked potato is all you need for the perfect meal!

Sometimes a baked potato is all you need for the perfect meal!

David’s Baked Potato  

Top a baked potato with butter, sour cream, sauerkraut and cracked pepper.