Wild Horse Jack’s Bistro and Grill recognizes its namesake

Times Reporter          

 

“Wild Horse Jack” Morton was a Rosebud rancher a century ago, famed for mischief like riding his horse into the lobby of Calgary’s Palliser Hotel, stealing back a horse that he’d sold but hadn’t been paid for, and brandishing his gun to encourage churchgoers to put more money into the offering plate.

Morton shaped the Calgary Stampede: hosting the first Stampede pancake breakfasts, providing wild broncos for bronco events, and participating in the first chuckwagon races. He was also known for generosity, giving horses or cows to people who needed to make a good start.

When Wild Horse Jack’s Bistro and Grill was built in Rosebud in 2011, “It had good bones, but there was nothing special about (the space),” said dining room manager Valerie Speer, who’s also a visual artist. Redecorating with Wild West decor drew more attention to the space and honored their namesake.

“I decided at each end of the restaurant, we could do the back end of a covered wagon and paint the mural on the wall,” Speer said. “It looks like you’re looking into the back end of a wagon and have a three-dimensional piece coming off the wall.” 

Cheryl Daugherty, Rosebud Theatre’s scenic artist, sewed wagon covers and worked with Speer to paint murals.

Speer looked for new table dividers, and found them in Rosebud Theatre’s Prop Quonset. 

“It was just kind of a miniature wind fancy to break the wind for the horses,” she said. “It was made out of rough board. It just had a bit of rough bark on it. I thought that’s it. That’s going to be our divider.”

“Then we had a bit of fun putting a bit of rope on the walls,” she said. “And we’ve used some old grain sacks … to create some space (and absorb sound) between the Harvest Room and Wild Horse Jack’s.” 

Speer displayed saddles, tack and antiques, and hopes to display write-ups about them, along with a photo and story of Wild Horse Jack himself.

Charlie See, the new chef, is working with his staff to create a new menu. 

“One of the things that Charlie See really strives to do is to have as much homemade (food), foods that are made on the premises, on the menu (as possible),” Speer said. Wild Horse Jack’s desserts are all created in-house. 

First cook Angela Killoran recently created the new house dressing. “It’s an orange-lime,” Speer said. “It’s got cardamom in it and some cilantro ….  it’s really amazing.”

A beef and bison burger on the menu will be “a mainstay,” Speer said. 

“And we make a good steak,” she emphasized. “We’re good (at) prime rib. We’re good beef people.” 

Chef See has also introduced All-you-can-eat Pasta on Wednesdays, Fresh Fish Thursdays, and Stir-fry Saturdays, maintaining Fridays as Prime Rib Night.

A grand re-opening is planned for early July, in recognition of Morton’s involvement with the Stampede. The revitalized Wild Horse Jack’s Bistro and Grill is open Wednesdays to Saturdays, noon to 8 p.m.