That's the title of a regular monthly column in SaskTel's employee newsletter, Ink. I'm the "guest funkified chef" this month which means I had to provide a bunch of information for the column. This is what I've been doing in my spare time for the past two days. I was asked to provide:
- a brief bio, including my location, job, interesting things I've done while employed here, my family, things I've discovered about SaskTel, etc.;
- a list of 10 people (living or dead, and well-known people, not just people who I know) I would invite to a dinner party, and why; and
- the menu I would serve them, including recipes.
Here's what I submitted:
My name is Kim Byrns. I grew up in Yellow Grass, Saskatchewan, and then lived in Saskatoon for six years while attending the U of S. There, I received a Master of Science in Marketing (specializing in Telecommunications Marketing). I started my SaskTel career in the Marketing department of SaskTel Mobility in October 1994, just three days after submitting my final thesis. I’ve been a Technical Writer in the Communications department at Mobility since 1997.
I’ve been married to an anthropology and sports-loving farmer for five years, and we have two beautiful daughters who are 3.5 and 1.5 years old. I’m a 25% partner in our grain farm operation (but I don’t do any of the actual farm work), and we also own eight bison that live with my parents’ herd of over 300. I have many personal interests for which I rarely find time, including scrapbooking, cardmaking, genealogy, and web design. I enjoy playing volleyball in the fall and winter, and this will be my second year on a dragon boat team.
I think one of the coolest things I’ve experienced at Mobility was to contribute to and witness the birth of both the SaskTel Mobility web site and the intranet site, Unplugged!, and then to see them develop into the excellent resources they are today. I remember when we had no online documentation at all, and just a few pages of paper documentation for cellular! It seems hard to imagine now.
Mobility has grown tremendously over the past 10 years, and it has been interesting, fun, and sometimes stressful, but never boring, to be a part of that amazing growth. I’ve worked with so many great people over the years and I feel really lucky to be a member of such an awesome team!
The Guest List
1. Alton Brown – host/creator of my favourite food show, Good Eats; he just seems like a cool guy, and food is one of my greatest interests.
2. Jackie Chan – combines athleticism and comedy like no other; he’s hilarious in one of my all-time favourite movies, Shanghai Noon.
3. Burton Cummings (and The Guess Who) – the only concert I regret missing is The Guess Who when they were at Rock in the Valley; I’d be in heaven if they just played No Sugar Tonight at this little shindig.
4. Theodor Seuss Geisel (“Dr. Seuss”) – obviously a genius; I wouldn’t expect him to converse in rollicking anapestic tetrameter verse, but I would really like to meet the man who would have turned 100 this year.
5. Wayne Gretzky – the quintessential Canadian champion; he seems so humble and down-to-earth despite his fame and fortune.
6. Mike Myers – brilliant comedian; I love how he so often displays his Canadian pride.
7. Bill Murray – great comedic actor with an outstanding movie career (my favourite: Groundhog Day); who wouldn’t love to have dinner with Bill Murray?
8. Jamie Oliver – chef/creator of Jamie’s Kitchen (the only reality show I’ve ever watched); I like his enthusiasm for food and his determination to help unemployed youth.
9. Seamus O’Regan – charming and intelligent co-host of Canada AM; he’d be a great conversationalist at any dinner party.
10. Mike Weir – first Canadian to win the Masters; so nice and cute; ‘nuff said!
And, of course, I’ll invite my husband too because he volunteered to do the cooking and he’s an expert steak griller!
The Menu
Red wine – Mateus Signature Douro 2000, Trapiche Malbec 2003, or Peller Estates Oakridge Merlot
Appetizer – Fresh Tomato Purée with Rustic Bread
Main course – Mustard & Herb Bison Steak,
Grilled-in-the-Husk Corn with Lime & Chili Butter, and
My Favourite Broccoli Salad
Dessert – Sunken Raspberry Cakes with Raspberry Sauce
(If you'd like the recipes, click here to download a PDF.)
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