The Keg Steakhouse & Bar (or Keg ‘n Cleaver as it was known in those days) originated in Vancouver in 1971.  When they opened their first Winnipeg location on Garry St. I was one of the hostesses that stood out on the sidewalk to get the names from the people at the back of the line as it stretched down the sidewalk.  Those were crazy days for me, university classes during the day and long evenings trying to balance a tray full of Silver Clouds while maneuvering in a skirt that touched the ground.  If you’ve seen the beautiful ladies at a Keg lately, you’ll see that the skirt length has definitely changed!

The Keg management and staff were like family-figuritively and literally!  In those days the Keg was owned and operated by George Tidball (who brought McDonald’s to Canada).  He was a man who believed that if a person was a great Keg employee, their sister or brother would likely make a great one too!   If you were a Chapdelaine, a Grisim, a Kapilik, a Resch or a Furlan you were likely working at the Keg.  Over the years my Mother-in-law, my husband’s two sisters and three brothers all worked there.  One sister-in-law met her husband at the Southside location.  My own two sisters and two of my brother-in-law’s brothers were on staff as well….well you get the picture.  It was a ripple effect and the friends that I made over my long career at The Keg are still my very best friends today.

Along the way, I recommended that a couple of friends work there too. Owner of The Kegs in Winnipeg is Gord Howard who I have known and been good friends with since we were both 11 years old.  I’ll come back to him in a moment. “M”, one of my besties (then and now) was a petite woman, with curly hair that I envied and an enormous smile.  She and I were college roommates, traveled Europe together, had our babes together and lived on the same street in Wolseley.  There was a time when she and her eventual husband “R” would include me on their weekend dates, as I was single at the time and not terribly pleased about it. We have been friends through long marriages and the joys and tough times of raising our children even when she moved to Toronto with her husband and their young family and left me here in Winnipeg.

R did not work with us at the restaurant but he spent a great deal of time there and became part of the extended Keg family.  In the meanwhile, they were good friends with another couple: “P and G” (I am using initials because we called each other by our initials in those days for some reason unbeknownst to me).  I was “KK” and Keggers that I meet now still call me this.  P was an artsy fartsy just like me and the G just so happened to be the brother of my brother-in-law.  They too had connected while both were staff members at the restaurant and had subsequently moved their young family to Vernon, BC.  One summer, in 1998, years after we had all met and while both couples were in Winnipeg visiting their respective families, they got together for dinner (at The Keg of course).  They had such a lovely time that they made a pact to do so again.

They wrote their pledge onto the back of a Keg coaster and ripped it in two.  They called themselves the KCC-The Keg Coaster Club.  Many years pass, children grow up and move away.  This past year the Vernon couple were down-sizing and G came across the half coaster while sorting and packing.  He mailed a letter to M&R and talked about meeting in Winnipeg for dinner, in order to fulfil the mutual pledge.  I got wind of the date because it meant that I would see M as we always spend some time together when she is here or I am in TO.  I got in touch with Keg owner Gord, to let him know what was going to occur and asked whether he might want to host the foursome.  The answer, without hesitation was yes!

Perhaps they ordered an extra glass of wine for the table too.  That might explain why R is “two-fisting” it.

So this past weekend all four of them were in Winnipeg and resurrected a couple of old traditions: one was ordering a “Beer for the table, just in case….”.  “Just in case…what?” I asked M.  “Just in case, I don’t know!” she replied and the second was the dissection of another coaster with a familiar pledge.  This time they wrote the date on it.

The evening was a tremendous success.  Not only did the couples love being together again but they enjoyed the Keg hospitality immensely.

They shared Tuna Tacos and R ordered his favourite Bacon-Wrapped Scallops.

Dinner was comprised of Dungeness Crab, Grilled Salmon (as the Vernonites are Pescetarians) and Keg Steaks (which R went on and on about the next evening-he was blown away by the quality and flavour).

To bring the loop full circle, at one point in the evening, the General Manager of the Garry St. Keg dropped by the table.  His name is Laurent Chapdelaine of one of the “founding” families of the Garry St. Keg mentioned above.  His Mom was a former Keg Manager too, his sister is currently the General Manager at the St. James Keg and all his sisters worked there in the early years as well.  Our son currently works for his sister…and it goes on.

Kath’s quote: “Friendship is a gift that is fair in all things. It roots from one’s heart and involves memories that stay not for a while but for a lifetime.”-unknown

My dear friend and I with the Wee One

Love-that is all.

We consider Regina and Saskatchewan like a second home.  D (my husband) is here frequently on business and I once made the jaunt from Winnipeg on a regular basis for business too.  When I was very little, I would come for the summer at my grandparents’ farm in the Assiniboia area and can clearly remember the whistling train cars full of wheat to be sent to places all over the world and distant rolls of thunder from promised rains that never came.  Do I bleed green?  Well no, I bleed a gorgeous blue BUT we were on our feet cheering for the Riders when they won the Grey Cup last season!   While here, we had the opportunity to meet up with old and dear friends. They lived for a short time in Winnipeg, we worked together and our children are all the same ages.

The trees were bursting with lime green leaves and the restaurant was perfectly situated right on the edge of the water.

We had a beautiful view across the water to the Saskatchewan Legislature.

We were perched on the extensive outdoor patio space that I understand can be reserved for outdoor weddings.  They were a couple of mosquitoes that could be detected in the sunlight.  On another night this might be considered a nuisance but basking in the setting sun, especially after the harsh winter we have all experienced, it simply meant one thing….summer had arrived on the Canadian prairies!

D acting as host, choose a Cabernet Franc for the table.  We love Cab Francs as they are lighter than Cabernet Sauvignons.  Although I do not recall which winemaker he chose, we are always surprized by the aromas of tabaco, bell pepper and violets of Cab Francs.  Our charming server added some European flair.  She was from the Czech Republic, where my Daddy was born. She was so patient with us when she kept returning to take our order and we could not stop chatting and looking at pictures of each other’s families and filling in the years since we had all been together.  But, to the food….

The food was sensational!  “Farm to Table” dining makes so much sense for so many reasons and whenever we travel, we consciously select restaurants that epitomize this style.  Our favourite Canadian restaurant is the famous Stone Road Grille in Niagara-on-the Lake and The Willow on Wascana rivals our visit there.  Here is an excerpt from The Willow’s website regarding their culinary philosophy.

We pride ourselves on the amazing and quite surprising bounty this great province has to offer. From every grain under the sun to the most flavorful vegetables you have ever tasted. We even have fresh fruit growing in the valley. The willow has worked very hard with countless families and individuals skilled in the art form known as farming. From our major meat supplier, Pine View Farms in Osler supplying us with an array of all farm animals. Our wild boar family Schneider Farm just 15 minutes outside of Regina. Local eggs, local flour and now even a local cheese artist. Our amazing produce from Heliotrope Farm in Craven, you name it chances are they grow it. All these great things we enjoy so much and transform into our own culinary masterpieces, and just picked fresh right out of the backyard. From Farm to Table, let’s face it, that’s the way it should be.

We began with an Amuse Bouche that definitely “amused our mouths” as the moniker promises. It was a trout mousse on focaccia bread crostini with a cilantro leaf and a scattering of sesame seeds. Steelhead Trout is related to the salmon family and is similar to a rainbow trout.  The fish are farmed in Lake Diefenbaker in southern Saskatchewan named for Canada’s thirteenth Prime Minister who I happened to meet when I was a teenager but not while he still held the position (now you know how old I am).  The subtle fleshed fish is so succulent that D ordered it for dinner AND when we went out for lunch the next day, we ordered it again!

We shared Salt Spring Island Mussels that had been poached in a creamy blue cheese broth.  They were not quite as stellar as the bowl titled “Cozze Pepate” that I had enjoyed just the day before at Colesseo Ristorante in Winnipeg, but they were meaty and tender.

I was really intrigued by the name of our other shared appetizer: Bagna Cauda.  Take the time to click the link and read the story of the birth of this ancient dish.  Fascinating.  In The Willow’s case the fish was pan-seared pickerel cheeks, Pickerel (Walleye) being both Saskatchewan and Manitoba’s provincial fish. The nuggets of flesh found on the face of the fish (hence: cheeks) were tossed in a spicy anchovy sauce and then perched upon pickled radish and rainbow carrot salad, so that it was a delight to the taste buds and the eyes.

The trout which is listed as the “Catch of the Day” on the menu was brushed with a lemon preserve and then placed upon a bed of mixed lentil pilaf.

Chef Tim’s ode to the classic Korean dish Bibimbap was one of the selections that our friends made.  The Korean short ribs were accompanied by coconut lime wild rice, a crunchy slaw and crowned with a soft boiled egg.

Her spouse (a pork lover like me) chose maple glazed pork tenderloin which was perfectly cooked with just the hint of pink inside to ensure moistness and subtle texture and placed atop grilled vegetable selections including my favourite of Pitty Pat (sometimes called Patty Pan) squash.

D lovingly calls me his “Potato-loving Polish Princess” and with consistency my eye went directly to the Gnocchi.  It wasn’t the roasted organic mushrooms, chopped herbs and balsamic glaze that had me tempted but the truffle cream sauce.  I am a goner for a short list of foods: potatoes, artichokes, eggplant and truffles!  Now, I didn’t know this at the time but I was to get a special treat the next day when we tasted a heritage truffle cheese at Crave Kitchen + Bar.  What clinched my decision was when I shared my two options with our helpful server and she deduced that I would love the Italian Stallion (tee hee).

This dish hit it out of the ballpark for me: Sicilian (we’ve traveled to Sicily and love the region’s simple food) braised aubergine (eggplant) stew on pan fried cheese and herb polenta with toasted almonds and enormous shards of padano cheese.  The stew was dense (in  good way) with pungent flavours of the meaty, stewed aubergine, capers and olives.  I cut the veggie chunks into smaller pieces so that I could make the ingestion of the dish, take a very long time.

By this time the sun was kissing the horizon and we were off for a nightcap at the home of our friends.  For so many reasons, this was an evening that we will long remember and cherish.

Kath’s quote: “The best fertilizer is the footprint of the farmer.” anonymous

Love-that is all.

Can you see the heart image?

Annie Hall-Lobster Scene

When you think about dropping a living thing into boiling water to cook it and then break its body apart and eat it, the very thought could easily dissuade you.  Even though Diane Keaton playing Annie Hall in the film clip above, indicates that she could never do so, neurotic and paranoid Woody Allen playing Alfie manages to.  I have never been the instigator of this action in our home but I love that D is willing to take it on, as the rewards are so delicious!

Select your lobster according to desired size and also look for a intense colour and frisk movement.

For the sake of the crustacean, bring large pots of water with a tight fitting lid. As soon as the shellfish has changed to a bright red colour, it is done.  Take a peak in the pot at about 7-8 minutes.

As soon as it is cooked, plunge into cold running water.

Twist off the tail and then with a pointed and heavy knife, make an incision down the middle of the tail.  The meat can be lifted out of the tail and placed on top of the skeleton if desired.

Likewise, twist off the claws. With a heavy cleaver, whack the cleaver into the broadest area of the claw.

In this case, D completely split the tail into two so that the meat could be easily lifted out.

The claw is my favourite source of the sweet flesh.  I also love to suck the meat out of the lobster’s legs but D could not be bothered.  Either nugget of meat, dipped into some drawn butter, with a squeeze of lemon is a taste like no other!

Kath’s quote: Perfectly prepared lobster are “not unlike hot curds, juicy and tender, and sweet as scorched honey from ocean depths.”-Kenneth Robert

Love-that is all.

In my humble opinion, my husband cooks up the best ribs that I have ever tasted.  He stands the pork racks on their side and adds whole onions, carrots and celery and just a wee bit of water in a shallow roasting pan.  Then they are cooked over a low heat for hours on end, after which, the ribs must cool and “set” in the refrigerator for a couple of hours.   Just before serving, he slathers them in barbeque sauce and places them on the grill so that the sugars in the sauce begin to caramelize.  We recently visited the Oakwood Café, at 660 Osborne St. in the lovely Riverview neighbourhood of Fort Rouge, specifically so that he could sample their all-you-can-eat ribs.  The verdict?  He was very impressed!

Rarely can restaurants be successful by being all things to all people, but somehow the Oakwood is pulling it off.  The website indicates that the establishment is a Bistro/Restaurant/Café.  Not only do they offer the rib special on Friday and Saturday evenings but they are also known for an endless variety of Eggs Benedict at brunch.  They have an extensive breakfast menu, lunch menu, vegan menu, kids menu, 55+ menu and provide outside catering and private parties. Based on their business on the evening that we visited (I recommend that you make reservations), they are successfully managing to keep all these balls in the air.  

I teased our server and asked her if I had to show her my identification to order off of the 55+ Plus Menu.  It turns out that I must have not looked my age, because she inadvertently served me a full order of Mediterranean pasta instead of the 55+ version.  I happily started with a Bacon & Blue Salad of bacon, blue cheese and crunchy pecans as my husband enjoyed a cup of one of the soups of the day-a delicious borscht with an enormous dollop of sour cream.  My entrée included roasted red peppers, zucchini, kalamata olives and feta in a hearty marinara sauce.  I topped it with slices of chicken breast for a mere $2 more.  There are plenty of affordable options like this one on the extensive menu. 

The ribs were plated with perfectly prepared veggies, sweet potato fries and a chipotle mayo which provided a lovely zing.

The owners Alix Loiselle and Peter Paley and their staff work as a well coached team with everyone chipping in on all tasks.  One of the owners personally delivers arm loads of hot dishes out to the guests.  Empty dishes are whisked away immediately and the restaurant always looks sleek and uncluttered in spite of the bustling atmosphere.

Kath’s quote: “I like a cook who smiles out loud when he tastes his own work. Let God worry about your modesty; I want to see your enthusiasm.”-Robert Farrar Capon

Love-that is all.

There are days when even “foodies” don’t want to cook OR eat out.  Today was one of those days.  D was out of town, Daughter #3 was at an evening class and our renter was not home for supper.  I have been at my computer all day, stopping just long enough to walk the dog.  When the time came to think about supper, my mind was a complete blank.  When I looked into the freezer, all I could spy were the casseroles and plastic food containers that I have been stowing away for our renter while I am out at our beach house for the long weekend.

Then I remembered Just-Eat!

Just-Eat is Canada’s fastest growing on-line and food ordering service.  I have checked out their website a number of times and each time I go on it, there are new restaurants that have been added to the restaurant roster.  I understand that there is also a mobile app for Android and Iphones.  I had a yearning for Chinese food so all I did was enter my postal code at www.just-eat.ca to find out which of our favourite Asian restaurants had delivery available.  Perhaps Chinese seems rather obvious; it just happened that I was craving a good curry vermicelli.  There is also American, Canadian, Ethiopian, Filipino, Greek, Indian, Italian, Jamaican, Japanese, Korean, Lebanese, Mediterranean, Mexican, Middle Eastern, Pizza, Thai or Vietnamese cuisine available.  Even one of my favourite fine dining restaurants is participating-Mise Restaurant.

In just a few clicks, dinner was on its way to my doorstep and I could get back to work.  If I didn’t work at home, I could imagine using the mobile app on my way home on the bus.  Dinner could arrive at just about the same time that I walked in the door.  Best of all-no dishes!

I ordered from Hi-Ball restaurant in our vicinity because we like to support our neighbourhood restaurants as often as we can.  I indulged in deluxe special egg foo yung, pan-fried shrimp and a delicious won ton soup, in addition to curry vermicelli. All were delivered piping hot and in less than the promised time.

Kath’s quote: “Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; –Alice May Brock (of Alice’s Restaurant fame)

Love-that is all.