Raised in a restaurant, inspired by family

Name: Christine Cayuga Restaurant(s) and role: Owner/operator, Gage Park Diner How did you get started? My mom worked in a restaurant, so Monday to Friday I would go to work with my mom at 6 a.m., help her out and then leave for school around the corner at 8:30. At lunch I would be back at the restaurant for a grilled cheese and to help bus tables or load the dishwasher. I was raised in the restaurant. My mom always made it look easy and she always took the time to show my sister and me how to cook. Working in a kitchen is easy if you love what you do. Who inspires you and why? My family and friends and our community inspire me. It’s seeing people gather in one place and eating, laughing, communicating with one another.

When we do a traditional dish, we post it on our Facebook page. Some customer will reply that they can’t wait to come in and eat it, as it’s been a long time since they have had it (like corn soup and scones, or salmon). Some customers will send me a request for a dish, something that they haven’t had in a long time. Do you put on special events? We have hosted a few special events in our diner (including a back to school bash last year). This year, we did a Halloween party for children Oct 30: drop in meet the neighbours.

What role does Indigenous cuisine play in what you offer to customers?

When we make a dish with buffalo (burgers), customers are surprised at how lean and flavourful it is. Our Three Sisters Soup is always a hit; customers love the combination of the vegetables. We also make a Three Sisters Salad — it’s yummy and great for all seasons. Favourite food of the moment: I like to use in-season and local foods in our dishes.

Can you give some examples of those dishes? Are you working on a new menu for fall?

Here are some of our fall feature dishes: Three Sisters Casserole, Salmon on a Bed of Wild Rice (with in season vegetables), Duck Meat Pies, Pasta with Buffalo Meatballs, Deep Fried Turkey Bits (with gravy), Savoury French Toast (with turkey and gravy), Stuffed Squash with Quinoa.

JOHN RENNISON, THE HAMILTON SPECTATOR Gage Park Diner owner and chef Christine Cayuga with, clockwise from top: Salmon with Rice and Salad; Squash Stuffed with Cranberries, Walnuts and Wild Rice; Eggs Avocado; and a cheeseburger.