The weekend of D`s birthday was a non-stop celebration of family, food (and sport).  Polo Park was centrally located for everyone coming from different directions and we always know that there will be plenty of parking.  But in truth, Joey  Restaurant was not very well set up to accommodate our large family.  They sat us at two tables that we could not push very close together because there was a ornamental feature on the banquet sitting that prevented us from doing so.  Everyone else in the room were parties of two and three or four, having a nice, quiet Sunday lunch.  So, we will remember this for future gatherings.

But the food was really quite stunning.

Daughter #3 and I opted for the Beach Salad: a grilled chicken breast, goat cheese, strawberries, candied pecans, all tossed in a lemon poppy seed dressing.  We both thought that it was fantastic.  I had to ask her what the quinoa was…

Daughter #1 choose the Butter Chicken and Nan bread.

And Daughter #2 the Chicken Souvlaki and Sweet Potato Fries.

The guys both chose burgers and the birthday boy selected the Cashew Chicken Stir Fry comprised of Asian veggies, a red lemongrass curry, toasted cashews, steamed noodles and topped with cilantro and a wedge of lime.

He was perfectly satiated by his stir fry but just for good measure, he also wanted to sample their roasted root vegetables which he quite enjoyed (but thought that the ones that I roast at home were better).

We were so full from lunch that we had to decline dessert.  As a result, our lovely server absorbed the charge of D`s veggies, instead of treating him to dessert.  We thought that this was a lovely gesture.

Kath`s quote: “The joys of the table belong equally to all ages, conditions, countries and times; they mix with all other pleasures, and remain the last to console us for their loss.”  – Jean Anthelme Brillat-Savarin

I’ve been aware of the term slider for the past ten years or so but was interested in knowing where the term came from.  According to the earliest citations, the name originated aboard U.S. Navy ships, due of the way greasy burgers slid across the galley grill while the ship pitched and rolled.  Other versions claim the term “slider” originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you; or because their small size allows them to “slide” right down your throat in one or two bites.

The “Frenchman” as he is affectionately called around our house is an excellent cook.  He was taught by his Momma as I believe all exceptional male cooks were.  When the Superbowl cry went out “please bring something to share” he too was ready for the task. Sliders were the answer.

When I asked him to share his recipe, he did so in a fashion familiar to me:  Mix ground beef with some eggs, breadcrumbs and sauteed onion and then add garlic, chili, paprika and curry to taste!

He pre-broiled the sliders before he left for the game and took some sharp cheddar to melt on top once he reheated them.  I was told that they were a big hit.  And they were not “so greasy that they slid right through you”.

I coupled mine with the Teriyaki Beef Skewer that D left me for supper and enjoyed both in front of the TV with a glass of Merlot with which to toast Madonna’s half time show.  Pretty amazing for a woman in the over 50 club! 

For more slider inspiration see www.beefinfo.org.  I am still dreaming of a food bloggers scholarship to Eat, Write, Retreat www.eatwriteretreat.com as I write this…

Kath’s quote:  “I would gladly pay you Tuesday, for a hamburger today”.-Wimpy

One might think that when you are requested to “bring something along to share during the game”, you would pick up a bag of chips or whip up some nachos.  But oh no, the guys at our house spent the afternoon making kabobs and beef sliders (more on that dish tomorrow). 

I could hear D rustling around in the freezer downstairs but was still suprized when I saw six gorgeous New York steaks thawing in the sink.  At one time D was the Food Manager at the Garry St. Keg Steakhouse and Bar, so the recipe for teriyaki sauce which was made from scratch, once a week, was firmly ingrained in his brain.  So too was the memory of the aroma of garlic, ginger and soya sauce which greeted me at the door when I returned from brunch out with my Mom and sisters.

The sauce was put together early in the afternoon so that the steaks could marinate for a couple of hours.  This ensures not only great flavour but that desired tenderness.  In truth, when you are using a steak cut like a New York, the tenderness is pretty much guaranteed.

In D’s Keg days, the meat morsels would have been skewed with white onion and green pepper but D added red and orange peppers, purple onion and huge cubes of fresh pineapple for good measure.

D fired up the barbie and got out his “good” tongs to turn them over the flame before they left for the game.  I enjoyed mine with a quiet glass of Merlot as I watched the Superbowl solo and got caught up on some writing.  The sweetness of the pineapple and the brown sugar of the marinade was the perfect offset to the saltiness of the soya sauce and the tartness of the veggies.  The beef itself was perfectly cooked-medium rare inside with a crispness on the surface where the natural sugars had met the flame.

I don’t know if it was these skewers that boosted our son’s energy and enthusiasm, when he ran down the middle of his quiet street in celebration when his Giants won!

For less expensive beef cuts that are perfect for marinating, check out www.beefinfo.org.  I am dreaming of a food bloggers scholarship to Eat, Write, Retreat www.eatwriteretreat.com as I write this…

Kath’s quote: “Beef is the soul of cooking.”Marie-Antoine Carême (1784-1833)

D and I were invited to attend this prestigious event by Jennifer and Ellen of the Manitoba Canola Growers.  They were the perfect hosts and we had such a surprizingly, hilarious evening.  Before the evening was over, I felt as if I had made new lifelong friends.  See how food connects us together?

I could never do the Chefs of the Canadian Culinary Federation justice by trying to describe, in mere words, what each element of their artistic food creations were like.  There are not enough superlatives for the eleven course masterpieces.

So instead, I hope you will indulge me as I take you on a picture tour of the evening:

Appetizers were served in the lobby and although we missed out on Shish Taouk Wrappers, Scallion Pancakes with Smoked Salmon and Wasabi, Arepas with Blue Cheese Pico de Gallo and Greek Style Quesadillas, we did sample Barbequed Oysters, Inside Out Sushi and Lebanese Chicken Wings. The wings were our favourite and we had wished that we had a vat of them to serve on Superbowl Sunday.  Chef Carl Oman and his students from Red River College were the creators of these offerings.

The Fish course was Farm- raised Saskatchewan Steelhead Trout Gravlax with Pickled Cucumber Orange Basil  Mayonnaise and Ceviche of Ahi Tuna with Mango Jalepeno Salsa and Micro Greens.  This was served with a Riesling to offset the saltiness of the Gravlax. I was especially drawn to the Ceviche.

I was relieved when the Game Course was Smoked Duck Breast with Roasted Beet Salad, Vegetable Chips and Beet Canola Vinaigrette.  Tiny slivers of the duck meant that we would have room for all that was still to come. Chef Joe Lindhorst and students from College Sturgeon Heights Collegiate handled these offerings beautifully.

The Soup Course turned out to be my favourite of the evening.  The Chicken Vermouth Soup was topped with a Seared Saffron Medallion, a swirl of Spinach Canola Oil and Tomato Concasse.  I applaud Chef Raymond Czayka & students from Kildonan East Collegiate.

The Sorbet Course provided us with some challenges.  We were not sure what was intended to be edible and what elements were simply the base to present the sorbets, but the Blackberry Merlot  and the Lemon Rosemary Ice were heavenly.  These were prepared by Pastry Chef Ainsley Long, staff & students from Kildonan East Collegiate.

We took a break just as we were to tuck in to the Main Course of Beef Tenderloin, Mushroom Duxelle & Puff Pastry served with Veal Jus, Mixed Bean Cassoulet and Assorted Baby Vegetables to go on a kitchen visit were we were able to congratulate Team Manitoba in person.

The Salad Course was a Mixed Herb Canola Salad with Toasted Mixed Seeds and a Herbed Parmesan Strip. Chef Andy Ormiston & students of Lord Selkirk Regional Secondary School beautifully assembled this offering.

One of the members of our table squealed in delight when the Dessert Course was served.  Red Velvet Cake Square, Napolean Torte, Cognac Truffles and Orange &  Pomegranate sauce.  Chef Helmut Mathae & students of Louis Riel Arts & Technology Centre presented this sweet art.

A variety of wines were poured all evening long.  I was so fixated on the food details that I spent too little attention on the wine selection.  Suffice it to say, some were Canadian selections and all were perfect pairings.  Cognacs and creme liquers were served next.

By this time, we were given permission to taste Le Cirque au Chocolate Centrepiece that Pastry Chef MJ Feeke of Benjamin’s Gourmet Foods had created.

And lastly was a Bothwell Cheese Station.  I visually searched and found my favourite Black Truffle selection which was perfectly enhanced by Homemade Crackers prepared by Baker Terry Willerton & students from Tec-Voc high school.

By this time, we were shocked to know that it was 11 pm.  Hugs and good-byes were shared, knowing that the bond created on that night would connect us in the future. 

How blessed we are to live in Manitoba, with so many amazing local food choices right at our finger tips; made even better by the skill of world class chefs!

Kath’s quote: “You ought to have seen Frédéric with his monocle, his greying whiskers, his calm demeanour, carving his plump quack-quack, trussed and already flamed, throwing it into the pan, preparing the sauce, salting and peppering like Claude Monet’s paintings, with the seriousness of a judge and the precision of a mathematician, and opening up, with a sure hand, in advance, every perspective of taste.”
-Leon Daudet describing the preparation of pressed duck at the restaurant, La Tour d’Argent

What do you get a NFL crazed fan who is celebrating a monumental birthday on the same weekend as the NFC and AFC championship games?  I knew better than to schedule any birthday festivities on that Sunday in spite of the fact that we typically do mark the occasion with a Sunday supper.  There was a time when he and his brothers would assemble in Fargo ND for the weekend!  So the date is pretty much etched into my brain. 

The Skybox at 4 Play was the perfect solution.  We arrived right at 2 as kick off was occuring for the first game.  The room which has a maximum capicity of 50 is appointed with big leather couches, a private washroom, a fireplace, one ten foot  TV screen and two huge plasma TVs and best of all, our own bartender/server.  People came and went all afternoon at intervals perfectly paced so D could keep track of the plays and his guests.

In between games, the staff bought out all the fixings for the cakes that I had brought along.  A entourage of well-wishers, who weren’t all that interested in the games arrived at that time.  Some just stayed long enough for a bevvie, others ordered a bite of supper before heading out.  There was less of a crowd for the second game which was absolutely fine because there was a great deal of interest in how the Giants were playing and the ultimate outcome of the game.

Anyone who ordered food was very, very impressed (sorry I was having too much fun, to take any food shots).  Fresh cut fries accompanied most choices and the nachos were piled high with all the trimmings.  Our bartender was the perfect host.  All I had to do, was sit back and watch D enjoy his special day of sport with family and his buds.

On event days (Jets, Superbowl)  the cost of the room is $500 and on days other than event days the cost is $250. Money well spent (imho).  You can get all the booking details on their website.

Kath’s quote: “They are all but stomachs, and we all but food; They eat us hungerly, and when they are full, They belch us.”-William Shakespeare