All-Canada Show comes to St. Charles

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The Pheasant Run Resort in St. Charles is looking a lot like the Great White North on January 14-17, 2016. (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
Related Topics:
hobbiesfishingoutdoor adventurescommunitySt. Charles
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