Meet Chef Dusty Pettes from Ballygiblins

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Gordon Ramsay has said that there is definitely a bond among kitchen staff. The staff of any restaurant spends more time in the kitchen than they do with their own families. Dusty Pettes has a wife and daughter, yet Ballygiblins in Carleton Place is mostly called home. The former “Undocumented Mayor of Prospect” began the hard way in the old Angus Barn on Highway 29. Within a month of beginning there as a cleaner, he moved up the culinary ladder prepping, and then progressed to Prime Rib and Steakhouse selections. Similar to how Chef Anthony Bourdain trains his chefs, Dusty worked his way up in the ‘streets” of the ktichen.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there. Dusty gained experience at local eating establishments like Leatherworks, and finally met Derek Levesque at the old Mississippi Hotel. From there, it was on to Ballygiblin’s where he never looked back. Bally’s is one of our local gems serving excellent food, sourced locally.

You don’t become a chef to become famous, and Dusty is all about using local produce and meats. Everything is made by scratch like it used to be. You won’t find them opening up a bag of frozen french fries at Ballygibin’s. Sure, it costs a bit more, but they support local farmers and butchers like Anderson Farms. They are known for their burgers, and the ground meat they buy locally is so good very little filler is needed. Their popular homestyle burger has seasonings, salt and pepper, and that’s all she wrote. No matter what it is, Dusty loves to push the boundaries of flavour. A home cooked meal, but with a different approach.

As a chef, you need to respect your guests and their needs. Dusty understands that, and they do a variation of food on the menu. From comfort food with a twist, to world foods, there is something for everyone. Some daily specials are featured as a testing ground to get feedback. It’s all about the customer! Dan, the baking chef’s desserts are so good he could be called “someone’s mom”. Cheese cakes are his specialties, and there is word a Tiramsu is in the works!

His work beliefs as a chef are carried on at home with his daughter being taught how to raise chickens, and his wife Jessica involved with our beloved community Beckwitch. (more about her this week) Fresh eggs, and expanding gardens, are all in the Pettes family mantra.

Dusty loves the small town feel of Carleton Place, but wishes there was more life in the downtown area. It would also be a prefect world if landlords showed some love–but then again, it is easy to say bring them in, but you can’t force anyone.

What final words did Chef Dusty Pettes have?

“You are only as good as your last plate!”

Ballygiblin’s

151 Bridge St, Carleton Place, ON K7C 2V6
(613) 253-7400

Pig Candy — Cooking With Chef Dr. Dusty from Ballygiblin’s

Carleton Place- The Happiest Damn Town in Lanark County

For the Facebook Group:


Tilting the Kilt, Vintage Whispers from Carleton Place by Linda Seccaspina is available at Wisteria at 62 Bridge Street, the Carleton Place Beckwith Museum in Carleton Place, Ontario and The Mississippi Valley Textile Mill in Almonte.  available on all Amazon sites (Canada, US, Europe) and Barnes and Noble

About lindaseccaspina

Linda Knight Seccaspina was born in Cowansville, Quebec about the same time as the wheel was invented and the first time she realized she could tell a tale was when she got caught passing her smutty stories around in Grade 7 at CHS by Mrs. Blinn. When Derek "Wheels" Wheeler from Degrassi Jr. High died in 2010, Linda wrote her own obituary. Some people said she should think about a career in writing obituaries. Before she laid her fingers to a keyboard, Linda owned the eclectic store Flash Cadilac and Savannah Devilles in Ottawa from 1976-1996. After writing for years about things that she cared about or pissed her off she finally found her calling. Is it sex drugs and rock n' roll you might ask? No, it is history. Seeing that her very first boyfriend in Grade 5 (who she won a Twist contest with in the 60s) is the head of the Brome Misissiquoi Historical Society and also specializes in local history back in Quebec, she finds that quite funny. She writes every single day and is also a columnist for Hometown News and Screamin's Mamas. She is a volunteer for the Carleton Place and Beckwith Heritage Museum, an admin for the Lanark County Genealogical Society Facebook page, and a local guest speaker. She has been now labelled an historian by the locals which in her mind is wrong. You see she will never be like the iconic local Lanark County historian Howard Morton Brown, nor like famed local writer Mary Cook. She proudly calls herself The National Enquirer Historical writer of Lanark County, and that she can live with. Linda has been called the most stubborn woman in Lanark County, and has requested her ashes to be distributed in any Casino parking lot as close to any Wheel of Fortune machine as you can get. But since she wrote her obituary, most people assume she's already dead. Linda has published six books, "Menopausal Woman From the Corn," "Cowansville High Misremembered," "Naked Yoga, Twinkies and Celebrities," "Cancer Calls Collect," "The Tilted Kilt-Vintage Whispers of Carleton Place," and "Flashbacks of Little Miss Flash Cadilac." All are available at Amazon in paperback and Kindle. Linda's books are for sale on Amazon or at Wisteria · 62 Bridge Street · Carleton Place, Ottawa, Canada, and at the Carleton Place and Beckwith Heritage Museum · 267 Edmund Street · Carleton Place, Ottawa, Canada--Appleton Museum-Mississippi Textile Mill and Mill Street Books and Heritage House Museum and The Artists Loft in Smith Falls.

4 responses »

  1. I love that I can go to Ballygiblins and know that they fully understand Celiac….and can guide me to the best choices for my restrictions….and it tastes awesome….every time!

  2. I LOVE hot wings! I went a long while back and ordered some hot wings. At first I was given the standard “hot” sauce, but after a back and forth or two Dusty brewed me up some homemade Scorpion pepper sauce that was AWESOME! Flavorful and super spicy. Never before have I found a chef that kept those peppers just in case. Such a rare thing to find in a small town.

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