The building at 269 Dalhousie St was built in 1836 by George Bullock. He and his wife operated it as a tavern and boarding house for 14 years until they sold it in 1850. They had 2 children, Mary Ann and Seth (of Deadwood fame). In 1837, Mary Ann was raped by one of the two young men who were boarding in the tavern at the time. She mistakenly identified a man named Patrick Fitzpatrick as her assailant and he was subsequently tried, convicted, and hanged at the Sandwich Jail. The second man staying at the tavern confessed to the crime three years later on his death bed, which gave rise to protests by abolitionists and eventually led to the end of the death penalty in Canada. It is said that the ghost of Patrick Fitzpatrick still haunts the Old Bullock Tavern building.
The buiding has been through many incarnations over the years, operating as a tavern and boarding house, an army barracks, a general store, a bank, an antiques shop, a flower shop, a book shop and a dog grooming studio before returning to it's original use as a tavern, and now a casual fine dining restaurant. The buiding itself is actually two separate buidings built 68 years apart. The front half facing the river is the older part, built of local lime stone covered on the outside with plaster, the back half of hand fired brick with a doorway knocked through between.
The name Caldwell's Grant, contrary to popular belief, has nothing to do with one of the owners being named Grant. It actually comes from the land the buiding sits on. William Caldwell was a member of Butler's Rangers who acted as an Indian Liason Officer between Chief Tecumseh and the British army during the war of 1812. At the end of the war, in appreciation for his fair treatment, the Huron Indians granted Caldwell an enormous tract of land stretching from present day Holiday Beach to Fort Malden. The building sits on this land.
Caldwell's Grant Restaurant began operating in September of 2002. Owned and operated by husband and wife team Grant & Laura Giberson with partners Doug and Kathy Mercer, Caldwell's Grant has enjoyed growing it's success and reputation in Windsor & Essex County as well as in the Detroit metro area. The restaurant specializes in steaks, seafood, and fresh fish, and is making and effort to source more of its produce, meats, and poultry from local suppliers, as well as supporting environmentally responsible and sustainable fishing and fish farming practices by its fish and seafood choices.
Recipes...
Osso Bucco
6 Lb beef, lamb, or veal shanks
1 C all purpose flour seasoned with 2 tsp salt & 1 tsp pepper
2 C onion chopped
1 C each carrots & celery chopped
1 C dry red wine
4 C beef, chicken, veal or vegetable stock
2 C diced canned tomatoes
1 T butter
1 T olive oil
3 sprigs rosemary fresh
3 sprigs oregano fresh
salt & pepper to taste
Heat oil and butter together over medium/high heat. Dredge shanks in flour mixture and brown well on both sides. Place in slow cooker or roasting pan. Cook onion, carrot and celery in same pan without draining fat until browned. spread over shanks. Deglaze pan with red wine and add to shank pan. Pour stock over shanks to cover(you can top up with water if necessary). Add tomatoes and herbs. Cook at low on slow cooker for 4-6 hours or in roasting pan at 300 F for 3-4 hours until very tender. Serve over risotto, pasta, mashed potatoes or polenta.
Pickled Shrimp
4 lb shrimp 26/30 size, peeled, deveined with tails on, raw
zest and juice of 1 lemon plus juice of 1 lemon, kept separate
1 bunch of green onions chopped
3 bay leaves
4 T steak spice
2 cloves garlic, crushed
1/2 C white vinegar
4 T honey
3 T fish sauce
2 C white wine
1/4 C soy sauce
handful of parsley stems
1 bunch flat leaf parsley, chopped well
8 C vegetable or chicken stock
Combine all except chopped parsley, shrimp, and juice of 1 lemon in a large pot. Bring to a boil and stir well. Add shrimp and immediately remove from heat. Place in freezer to chill quickly, then refrigerate until very cold. Strain out shrimp and add lemon and parsley to shrimp. Serve cold.
