All-Canada Show comes to St. Charles

ST. CHARLES, Ill. (WLS) -- The Pheasant Run Resort in St. Charles will be looking a lot like the Great White North through Sunday.

The All-Canada Show has returned showing off outdoor adventures. The show features Canada's best fishing and hunting destinations, as well as free seminars, free maps, travel guides and, on opening night, a free Eppinger 2016 collector lure.

The All-Canada Show will host several TV celebrities and even a hockey slap-shot contest.

All-Canada Show seminar speakers, Jim Crowley and Krista Cheeseman, of the Wilderness North, joined ABC7 in St. Charles to talk about the show.

Event: The All-Canada Show

Dates: January 14-17, 2016

Hours:

Thur., Jan. 14, 5-9 p.m.

Fri, Jan. 15, 3-9 p.m.

Sat., Jan. 16, 10 a.m.-6 p.m.

Sun., Jan.17 - 10 a.m.-4 p.m.

Address: Pheasant Run Resort, 4051 E. Main St. (Hwy 64 North Ave.), St. Charles

Phone: 630-584-6300

Admission:

Adults - $10

Seniors - $8

Children 17 and under - FREE!

Veterans get in Free on Sunday

RECIPE:
Krista Cheeseman's
Walleye with Garlic & White Wine

Ingredients:

2 (6 to 8-ounce) walleye fillet

Salt and freshly ground black pepper

Flour and bowl, for dredging

2 tablespoons butter + 1 tbsp olive oil

1/8 cup finely diced onions

6 cloves of garlic, minced

cup white wine

2-ounce sliced white mushrooms

2 -ounce diced tomatoes

cup heavy cream

Lemon wedges, for garnish

Preparation:

Season both sides of walleye with salt and freshly ground black pepper. Coat both sides of the fillet with flour, tapping off the excess.

Heat the butter & oil in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and fully cooked through. Remove to a plate and keep warm.

Add a tbsp. of butter, diced onions, and garlic. Cook until softened and translucent. Deglaze with the white wine.

Add the sliced mushrooms and diced tomatoes. Add heavy cream and swirl to mix. Using a base of noodles or rice, place the fish down and top with the pan sauce.

Garnish with a lemon wedge and enjoy