We had visited Gausthouse Gutenberg once before when I was pregnant with our first child. She is now thirty years and I can’t quite believe that I had never been back. On this Sunday afternoon we did not know in advance that only a buffet lunch would be available but we were delighted as it provided us the opportunity to sample a number of authentic German recipes. German Master Chef Kurt Werner was in charge of the kitchen back when I first visited. Since then his apprentice Jereme Labelle has been passed the torch and the latter now owns the restaurant as well.

One this day we settled in and then made one trip up to the buffet table to ladle out a savoury curried mushroom suppen (soup) as our starter, clearly demonstrating that Chef Jereme’s repertoire stretches beyond German fare.

When it was time to return for our main course we had the choice of crispy schnitzel, a savoury pork roast, delectable meatballs, excellent handmade Bavarian bratwurst, perogies with fried bacon and spätzle, which is a homemade German egg noodle. All were delicious but unfortunately none were terribly hot. It was apparent that a couple of the items had been placed in the stainless steel inserts way earlier than our arrival. I would definitely recommend that you not wait until 1:30 in the afternoon to dine as we did.

German food is not typically considered “light fare” but I intentionally left room to visit the desert table. Apple strudel is one of my favourites and fruit platz (German coffee cake) is another, so it was very difficult to choose. The lovely thing about a buffet is that you do not have to decide on one and leave the other, so I am pleased to say that I got to sample both!

Kath’s quote: “….there are more different sausages in Germany than there are breakfast foods in America, and if there is a bad one among them then I have never heard of it. The run in size from little fellow so small and pale and fragile that it seems a crime to eat them to vast and formidable pieces that look like shells for heavy artillery. And they run in flavor from the most delicate to the most raucous, and in texture from that of feathers caught in a cobweb to that of linoleum, and in shape from straight cylinders to lovely kinks and curlycues.”-H.L. Mencken

Love never fails.

The high cost of living elsewhere in Canada is proving fortuitous for the Winnipeg culinary scene as Chefs and restaurateurs who have ventured to Toronto and Vancouver return home. Such was the case with Greg and Chef Wayne Martin

Dining with a good friend at the Capital Grill meant that we could share plates when we were both undecided as to what to order for the appetizing menu of “renewed classics”. The linguine caught the attention of both of us. Neither of us are vegetarians but the promise of roasted cauliflower, tomatoes, capers, preserved lemon and crisp shaved fennel was so tempting. In the end we opted to go healthy with a Beet Salad adding both goat cheese and chicken breast but also treat ourselves with short rib poutine.

Beet salads are popping up on many Winnipeg menus these days. The pickled variety of beets took up permanent residency on our kitchen table as I grew up, to the extent that I simply ceased to see them after a while. What a pity, as the deep tones of beets by any description are now one of my favourite veggies, particularly when accompanied by blackberries, balsamic dressing, wild arugla and walnuts!

Regular readers will know that I have a soft spot for made from scratch French fries. When they were enhanced with parmesan and truffle oil, I absolutely could not resist. The Capital Grill’s version of poutine comes topped with pulled short rib meat and short rib au jus. We couldn’t detect the latter and was not overly impressed with the former. So we simply pushed the meat aside and tucked into the divine fries. Later that day I threw the short rib meat into a pasta sauce and received accolades from my husband.

The restaurant is fresh, uncluttered and light filled. We sat next to a west window and basked in the sunlight. Service is pleasant and prompt and we were impressed that the owner took a minute to come over and introduce himself to our table.

Kath’s quote: “The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.”-Tom Robbins

Love never fails.

When you have been married for 31 years celebrating with my sweetheart doesn’t have to occur on February 14th. D and I toast our lasting love every day (well maybe most days….).

When we were sat down at our dining room 4 person table at the St. James Keg the day after Valentine’s Day, D slid into the booth beside me. We adapted this custom after traveling to Paris where lovers sit side by side everywhere you go. Sitting shoulder to shoulder invites the sharing of food and intimate conversation and says to the persons around “this is a private dinner, please”.

D had a hankering for French onion soup likely the longest lasting item on The Keg’s menu. No wonder it has stuck around all of these years as the carmelly broth is rich with a douse of sherry and the gooey cheese is sinfully abundant. I was concerned about not having enough room for my supper so I stuck to the hot bread that had been delivered to the table. I have simple tastes and I love the taste of fresh bread and red wine together.

Soon after completing his soup, D’s entrée of two shrimp skewers arrived. Even though this dinner is no longer n the Keg menu, you can order it if you wish. Each wooden skewer holds five enormous shrimp so it is an abundant dinner. I thought that the shrimp were a little bit undercooked as the flesh wasn’t quite opaque but D was not concerned and ate every single bite.

I ordered the decadent pistachio crusted salmon which arrived perfectly prepared so that the filet was thoroughly cooked but was still juicy and moist. The garlic mashed potatoes that the filet was nestled upon were not piping hot but still satisfying and tasty. The roasted Brussel sprouts and bacon were a great accompaniment. Unfortunately we had no room for dessert (we never seem to at The Keg) and were content to finish up our wine and make it an early evening.

Kath’s quote: “I have an idea that this is what enduring love really means. Your memories of a girl at seventeen become as real and vivid as the middle-aged woman sitting in front of you. It is a happy sort of double vision, this seeing and remembering. To be seen this way is to be known.”  ― William Landay   

Love never fails.

I was up early so that I could enjoy my last Isla sunrise.

And then before I knew it, the time had come to leave the island. There were friends waiting for me at the ferry dock to wish me well.

Sister #3 had prepared my lunch to eat on the plane complete with the little notes that she likes to stick into loved one’s lunches.

She also wrote one that said “Relax, close your eyes, and remember Isla”. I have been doing just that and these blog posts have brought it all back to life for me.

We leave for Isla again in 4 1/2 sleeps. I am so excited that I am having a hard time concentrating. We are very much looking forward to staying in Centro at Villas San Miguel. Pictures will be plentiful. Stay tuned.

Kath’s quote: “Your sacred space is where you can find yourself again and again”. -Joseph Campbell

Love never fails.

I always spend at least a portion of an afternoon at Centro’s cemetery each time I visit Isla. The raised graveyard is  place of beauty and peace.

I spent a wee bit of time back at Hotel Isleno before meeting my family for at Minino’s for sunset and dinner.

It was my first time at Minino’s and it won’t be my last. The setting is gorgeous and the view from the second floor is unsurpassed.

This is my lovely sis-in-law. She is typically the photographer but I turned the camera onto her for a change.

A helpful traveller at the next table took this picture that we were all included in.

Cervesa, wine and coconut shrimp-all delicious. A lovely way to spend my last night on the island.

The evening included this glorious sunset -perfection in every respect.

Kath’s quote: “Clouds come floating into my life, no longer to carry rain or usher storm, but to add color to my sunset sky.”  ― Rabindranath Tagore

Love never fails.