Dishing up success in Manitoba’s Interlake
Anyone who has been to Fisher River Cree Nation knows Loretta Lynn’s dishes up the best slice of homemade pineapple cheesecake in Manitoba’s Interlake.
Culinary Arts graduate Loretta Lynn Cochrane was born and raised in Fisher River (Koostatak, MB), located approximately 193 kilometers north of Winnipeg. Her namesake restaurant in the community is celebrating 28 years in business in 2023.
“We are best known in the area for our homemade pineapple and strawberry cheesecakes and pies: strawberry-rhubarb, lemon, cream pies, and strawberry shortcake,” said Cochrane, who earned certificates in Commercial Cooking at Red River College Polytechnic in 1987 and 1988. “We pick the rhubarb locally, as well as berries like saskatoons for our pies,” she added.
Everything on the menu at Loretta Lynn’s Restaurant and Catering is homemade. From burgers and fries to fresh-baked bread and garlic toast, to a rotating selection of Soups of the Day, including cream of chicken, cream of mushroom, borscht, beef barley, and cream of potato.
“Another specialty, I would say, is our liver and onions. I get a lot of requests for that dish,” said Cochrane, on the phone from her restaurant kitchen. “The community and surrounding areas have always supported Loretta Lynn’s; we serve a need. I have to say, I feel like people appreciate the business being in the community.”
Cochrane switched to take-out orders only at the start of the pandemic, staying open for business but closing her dining room that seats about 28 guests. She has yet to re-open it. Aside from her bustling take-out business, she also provides catering services in Fisher River and communities across the Interlake.
“I’m hoping to have more staff soon, but it seems to be hard right now. You train new people, and they tend to leave. I usually have four to six staff on hand,” she said. “We’re a small establishment. I need one answering the phone and taking care of the customers, with three in the back, and sometimes more depending on what we’re doing.”
“Mind you, I have a lady who has been with me for 24 years, my server Janice Mowat. That’s pretty remarkable for being in the restaurant field because there’s such a high turnover.”
Cochrane also gets a lot of help from her husband and adult son. “Like me, he grew up in the restaurant business,” she said.
Her mother was in the cooking and catering field and taught home economics at the Fisher River school. “I grew up around cooking, but I didn’t realize until later that I was going to do it as my livelihood.”
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