We were immediately greeted by a vivacious woman who I assumed was Jessie.  When we inquired, we were told that Jessie had moved out East but that we were still in good hands.  Jessie left her scrumptious recipes and the restaurant in the care of married couple Bruce and Margaret.  Not only had both worked at Jessie’s over the years but their daughter is married to Jessie’s son, so they are “kooms” (as such relationships are referred to in Ukrainian).

My lunch date appropriately started with a bowl of borscht.  The beet soup was only one of three offerings that day.  In fact, Margaret shared that in any given week they go through 30 L of soup “to go” on top of what is served up in the bright and pleasant surroundings. 

This was followed up with a Ukrainian Reuben (at my urging so that I could taste a bite).  Winnipeg Old Country Kolbassa is grilled on rye bread with mozzarella cheese, an unusual sauerkraut including carrot strips and a lively dressing.  The resulting sandwich is juicy and delectable.

I opted for another spin on an old favourite and chose the Potato Pancake Pizza.  The enormous pancake was scrumptious enough but made even more so when topped with kolbassa, sautéed onions and a cheese blend.  The tomato sauce made it closer to an authentic pizza, but I loved the other tastes so well, that I could have happily done without it.  Margaret noticed that I hadn’t used the accompanying sour cream.  I sheepishly responded that I was trying to reduce my calories and fat.  What a crazy notion, at a Ukrainian Kitchen!  Ukrainians have faced hard work and adversity throughout history and they needed this kind of sustenance to weather their hardships.

My companion ordered an enormous slice of strawberry/blueberry pie to go.  Margaret divulged that they had picked the strawberries themselves and kept them in the deep freeze.  She and Bruce utilize fresh local produce wherever possible and the sparkling tastes from their kitchen are confirmation of their philosophy.