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Help is just a phone call away. 925-0600 1(800)805-8885 www.adam.mb.ca WINNIPEG FrEE PrESS, SATurDAY JuNE 21, 2014 3 C A L D E R H O U S E B E D & B R E A K F A S T Continued from page 1 2014 SUMMER WINDS FAMILy MUSIC FESTIVAL SChEDULE sustainable practices to grow more than 25 different types of vegetables and herbs. Then, it's time to get their hands dirty as they harvest their veggies. "I send them with a shopping list for whatever it is we're cooking. Once they've picked everything, they go back to the washing station, learn what Stonelane Orchard has to do to get ready for market, then come back here and rest while I prep the kitchen and set up work stations with the recipes they're going to be working on," Tétreault explains. "Once we're ready to start, there's no wine until the chopping is done," she laughs. The partnership between the B&B, the oil & vinegar shop and the farm is a natural one, Tétreault says. "We all have that passion about food in different ways, and for each of the unique things we're doing. We all care about the quality of our food and where it's coming from," she says. The experience can be an eye-opener even to seasoned cooks. Karen Stach and her husband Les Broderick of Winnipeg booked the Friends & Lovers package for a mini getaway last fall, and were im- pressed with the weekend. "It was something I just found online and said, 'Hey, let's try this,' and it turned out to be an ex- cellent choice. I consider myself to be an amateur gourmet cook and a bit of a foodie, so the culinary part of it was one of the things that appealed to me," Stach says. The kitchen is the heart of Calder House, the three- storey heritage home Tétreault and Milliner bought in 2005. Originally built in Letellier using a McDiarmid Lumber kit purchased by the Calder family in 1922, it was moved to its current location after damage from the 1997 flood forced russ Calder, now in his 80s, to sell. The new owners renovated the historic house extensively before selling it to the innkeepers. Tétreault says finding the house was "serendip- itous" and she named the business in the original family's honour, with their blessing. "It's been a lifelong dream for me to run a bed and breakfast or a tea house. My experiences with both have always been so magical that I really wanted to create that for other people. But I wanted to do something very different — I wanted to offer people not just a normal bed and breakfast, but an experi- ence," she says. In addition to hosting and cooking, Tétreault of- fers spa services such as hot stone massage and reiki treatments as optional add-ons or as part of other packages. "I have always been interested in wellness, healing and alternative methods of healing. And well-being comes through food — I so believe that we are what we eat." ❙ Carole Tétreault and her husband Grant Milliner serve up a foodie experience at their B&B. Photos by Lana Young Times and artists are subject to change. Show end times are approximate and do not include encores. See summerwindsfest.com for updates. SATURDAy, JULy 19 Gates open at 3:30 p.m. Show ends after midnight with first performers on stage at 4 p.m. ThE LUCky STONES RUbbER SOUL LUCIANO ThE bLACkOUT CITy kIDS TROOPER FRIDAy, JULy 18 Gates open at 6 p.m. Show ends after midnight with first performer on stage at 6:15 p.m. EMILy GREEN DyLAN & JESSIE ThOMAS ThE CROOkED FIFTh bUSTER MCCOy bAND UNTIL RED ThE NEIL yOUNG'UNS "IF yOU kNOW ANyThING AbOUT ThE ENERGy OF FOOD, IT ALL STARTS FROM ThE SEED — TO GROWING IT, TO CARING FOR IT, TO LOVING IT, TO COOkING IT WITh ENThUSIASM, TO bRINGING IT TO yOUR PLATE. IT'S A CONSTANT FLUX OF ENERGy ThAT GOES INTO yOUR FOOD." Continued from page 2