Not far from our hotel in Midtown Manhattan last fall, we came upon Ben’s Kosher Deli. We hadn’t planned on filling up quite to the extent that we did. We had previously decided to eat rather light as we were catching a plane for a transatlantic journey later that evening.  We immediately sampled the cole slaw and two varieties of pickles-one traditional style and another just barely pickled.

The enormous menu was hard to sort through and make a decision as there were just too many choices.

We were not quite sure what we had gotten ourselves into but we were impressed by the ambience and settled in.

Before long our “server” appeared. I use the word “server” loosely as this fellow thought that he was there to entertain us more than provide us with food.

When we inquired what a “kreplach” was he said: “Have you ever tasted a wonton? Well then you have tasted kreplach”. We ended up ordering chicken noodle soup with extra kreplach.

D had his sights set on a pastrami sandwich that I enjoyed a taste of, but never could consumer an entire sandwich (or even half).

I went to one of my old favourites “fresh” cut fries. Actually they were made from baked potatoes likely left over from the day before. Those old baked potatoes may have been “freshly” cut but the potato wasn’t “fresh” to start. This was an old trick that D and I learned in our early restaurant days. We used left over baked potatoes and lightly fried them and then loaded them with cheese and bacon bits to make potato skins.

Back to our waiter for a minute. He asked us where we were from and immediately indicated that he had been to Winnipeg once in January and how much he loved it and the vibrant comedy scene. Turns out he knew a friend of ours who used to run a comedy club. When we caught up with that friend months later, he had some outrageous stories of his own to tell.

Kath’s quote: “New York is a gothic Roquefort.”-Salvador Dali

Love never fails.

In 1996, farmers planted the first biotech crop. I was recently invited to Winnipeg’s “Table for Twenty” event at the Kitchen Sync. We assembled to celebrate that first crop and engage in continued conversation about plant biotechnology and the benefits to both Canadian farmers and consumers.

I was very excited that Chef Gordon Bailey was our culinary host that evening. I first met Chef Bailey when I was a judge for a PEI Shellfish Festival held a couple of years ago in Winnipeg. He won the best seafood chowder contest (not the category that I judged) and represented Winnipeg at the national cook-off which he won as well. No surprise really as Chef Gord once owned a popular restaurant in PEI.

First up was a basket of potato/whole wheat buns with smoked rosemary butter. I can usually refrain from the temptations of the bread basket but not on this evening. I ate not one but two-they could have been my entire meal!

The salad course was a feast for the eyes-zucchini confit, vine ripened tomato, sweet corn relish, basil marinated tofu, cold-pressed canola oil and spring greens freshly plucked from the garden. The spritely flavours were a lovely way to commence the evening.

A rustic bowl of goodness was the main course. Braised chicken thighs and wild mushrooms were perched upon split pea and yellow pulses.

We concluded with a sparkling apple sorbet on a crunchy oat and chickpea biscuit accompanied by warm vanilla cream.

Even though the food was an absolute pleasure, the persons who rose to speak in between the courses and the engaging conversation around the table, made the evening even more enjoyable. Coming from a multi-generational agriculture and food family, I love the opportunity to connect with the people who are responsible for feeding my family and indeed the world.

At our table was Erin O’Hara one of our hosts from Crop Life Canada as well as Shawna Mathieson of the Prairie Oat Growers Association and my long time friend Ellen Pruden from the Manitoba Canola Growers. Farmers Rob & Shelly Bartley and Paul Orsak (who I have met on numerous occasions) really illuminated the advantages of bio-tech crops for me. Not only are crop yields higher but they are able to be kinder to the land they own in addition to being able to spend more time with their own families. Nita Sharda, a Dietician and fellow blogger, was an important part of the discussion indicating how she negates worries about bio-tech plants with her clients.

Of course there are also world-wide advantages of bio tech crops. For a more global perspective I found the Table for Twenty website a great resourse.

Kath’s quote: “Genetically modified organism foods are feared and hated by environmentalists and the public alike. Yet the scientific assessment of GMOs is remarkably different. Every major scientific evaluation of GMO technology has concluded that GMOs are safe for human consumption and are a benefit to the environment.”-Ramez Naam

Love never fails.

Ever since our son took his certified brewer training we have become a family of craft beer aficionados. I am the lone holdout, preferring my glass of red wine, for medicinal purposes of course!

As a result, we happen to know of Nicole Berry, the sole owner and operator of Peg Beer Company. I have watched the renovation process of the building, which was the former home of an indoor skate park, in the Exchange District by following Nicole on Twitter. Her birthing pains have paid off because the rustic/modern interior is a beautiful , sleek space perfect for the neighbourhood and a venture of this kind.

The evening we sampled the fare, the three beer drinkers in our group were duly impressed with the offerings, but they did indicate that they were really looking forward to the time when Peg Beer Company will be serving their own beer. We understand that this will be in the upcoming months.

But, to the food! The menu is compact which I appreciate. I prefer when a few items are done exceptionally well rather than a bevy of options that are perfunctory. In the case of the Peg Beer Company, less is indeed more.

We all chose flatbreads and the hits were the Roasted Beet and the Bacon and Egg. The former started with a smear of cream sauce and in addition to the delectable roasted beets, it was adorned with ham, mozzarella and a drizzling of dill oil.

The bacon & egg flatbread was my favourite, reminding me (and I mean this as the highest compliment) of by gone days when my family would order the thin crust Gondola pizza with bacon. Gondola’s sauce was used sparingly and the bacon was cooked on top of the cheese. I have searched for a duplication of this decadent taste and I think that I have found it. Peg Beer’s version starts with garlic butter, diced bacon, aged cheddar and a free run egg. Next time, I may even suggest that they hold the egg!

When I didn’t think the evening could get any better, I spotted Platz on the dessert menu. I am not a huge sweet lover but fruit platz (Mennonite coffee cake) is my favourite and this recipe is absolutely authentic.

Kath’s quote: “I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer.”  ― Abraham Lincoln

Love never fails.

A very good friend of mine has recently endured a significant loss. I want to treat her for lunch so that she could fill me in on how she was doing and so that I could lend an ear, if she needed to process some stuff. I thought that Era Bistro at the Canadian Museum for Human Rights was the perfect place for us to meet. I liked the free parking and she works very close by at Portage and Main. But I thought that the Museum building itself was so optimistic with its peace tower point piercing the sky, that the significance outshone the convenience for me.

As I settled in, I spent some time looking over their clever menu sighting many of my home-town favourites.

My lunch mate choose Era’s take on a club house sandwich that she really enjoyed.

I loved the beet salad with toasted pine nuts and field greens. The edible flowers were a gorgeous touch. I think that the goat cheese may have been mixed into the creamy red wine vinaigrette, another touch that I loved.

For good measure I added the option of baked falafel and was delighted by my prairie lunch with an ethnic touch.

Turns out when the time came to pick up the bill, my friend was quicker than I was. In the end, I think too that instead of my being able to comfort her, she injected in me a fresh bout of resilience, perseverance and optimism.

Some of my favourite life moments are spent over a delicious lunch in the company of women.

Kath’s quote: “The oak fought the wind and was broken, the willow bent when it must and survived.”  ― Robert Jordan

Love never fails.