Dim Sum Garden was not the first Winnipeg place I had ever tasted the Chinese “snack” of dim sum. That momentous occasion was at the Hong Kong Snack House, many years ago with a good old friend, appropriately from Hong Kong. But the “Garden” in all of its manifestations, first on Rupert Ave. and now on King St. has been the restaurant that I have frequented most often when I get a hankering for these delectable morsels. Dim Sum is an integral part of Chinese cuisine, closely associated with the tradition of yum cha, or “taking tea”. Since I have always been a fan of savoury over sweetness, this custom sure makes sense to me.

Having said this, I had never visited the second Dim Sum Garden located at 2677 Pembina Hwy. Based on the multi-page menu that I thumbed through while my to-go order was being prepared, this busy place offers more than snacks for tea. When I arrived the place was full of an even split between Asians and Caucasians but by the time I departed with my order, I was definitely in the minority. I understand that this is a sure fire way to evaluate authenticity.

The order did take the kitchen a lengthy time to prepare but this is because their dim sum is made to order and not delivered by the customary carts. One of my selections did not “hold” terribly well on my lengthy drive home, but all the items were still pleasantly warm, which is the temperature that I deem perfect for dim sum consumption.

The circular pork and chive dumplings had been steamed and then quickly placed on the grill. Even though there was not a container of the pink vinegar that I enjoy with these, white vinegar was an adequate, if not quite so pretty accompaniment. I also appreciate how the many chives peeked through the transparent wrapper.

Eggplant stuffed with shrimp was deeply satisfying. The meaty, white flesh of Chinese eggplant offset the enormous shrimp. A pleasantly salty, translucent black bean sauce was drizzled over top.

Chinese perogies are typically the only deep-fried dim sum item that I indulge in. The sweetness in the dough is a surprise when stuffed with a ground meat in a gravy-like sauce. Kind of like eating a jam buster stuffed with meat. Don’t knock it until you try it! This was the item that got a bit soggy by the time I sat down to my affordable lunch.

Service is friendly and pleasant. Any communication difficulties were on my part, not theirs. If you want authentic, this is par for the course.

Kath’s quote: “Talk doesn’t cook rice.” Chinese Proverb

Live simply, laugh often, love deeply.

We all our have favourite views from Isla Mujeres. I personally love the crashing waves on the Caribbean side, but my first stay on Isla, many years ago now, was within walking distance of Casa de los Suenos and I love to return there to eat up the view and recently (I am happy to say), the food!

These were the chicken nachos that we ordered when we stopped for a snack on what we call “golf cart day”.  They were nothing short of sensational; in fact the best chicken nachos that the four of us had eaten anytime, any where!

Just in case you needed another perspective on the nachos…..

V & D selected the cheese and bean barritos which were pretty darned good, but the nachos….did I mention we loved the nachos?!

I have never had a full meal at this restaurant. Chime in if you have. We typically go after snorkelling at Garrafon or for Happy Hour but based on this recent experience, we cant wait to go again when next on the island.

Kath’s quote: I have a chip on my shoulder. It’s a nacho, not a sense of bitterness.” ― Jarod Kintz

Live simply, laugh often, love deeply.

After loving our dinner the evening before with friends Jan and Bruce, I was right back at Bahama Mama’s to introduce it to V and D. The guys joined us once they had finished their tennis match as the courts were in the vicinity. We are all food lovers but even more so when every breakfast offering has a five buck cost. D and I each selected potato omelets. We love fluffy egg cakes filled with potatoes at one particular restaurant back home and we sometimes try to find a place that replicates the taste  when we travel.

V selected the Mushroom omelet and was well pleased.

Don chose the pancakes and fruit.

We all loved the cheery ambience of the family owned restaurant.

The husband and wife team are passionate about their food, including the fresh ingredients, the preparation techniques and the final picture on the plate.

So much time has past since they shared their story with us but I think that at least one of them is originally from Isla, the other from Cuba and one or both have spent time in the Bahamas, hence the name. We had a hunch that it was not our last visit and that proved to be true.

Kath’s quote: “Hand go, hand come.” interpreted as: As you give, so shall you receive. -Bahamian saying

Live simply, laugh often, love deeply.

Do you watch those cooking contest TV shows? Have you always wanted to taste the fare from the time-pressured but inventive Chefs? Chef Heather Porteous of the Boulevard Pub and Bistro in Charleswood is one such Chef. She competed on Chopped Canada earlier this year. I won’t spoil the results if you have not yet seen the episode.

The thing that I was immediately struck by when I entered the bustling place at lunch time was that all her patrons seemed so happy to be there. I even heard them commenting that it was so lovely that Heather opened in the Charleswood neighbourhood.

My lunch date was a friend who was once hired by Heather to work at her first job at the Chicken Chef in Elie, Manitoba. She decided on the Pad Thai salad with its crunchy rendition of red cabbage, bean sprouts, rice noodles and organic greens. Both our salads were accompanied by huge pieces of grilled garlic toast. But just for good measure, we also ordered the Kettle Chips which came with no less than three sauces: onion & garlic, roasted red pepper and bacon & chive.

My mouth still waters when I recall my selection. The Rustic Italian Salad was a hearty concoction of crispy prosciutto, candied cashews, caramelized pears and apples and toasted quinoa. The salty feta adorning the top enhanced the sweet/salty tastes that I am a huge fan of.

At present meals are being served up in the lounge as they have experienced damage from a water leak in the dining room. This was in no way a hardship as we were sat at a huge half moon booth which was spacious and cozy at the same time. Our server could not possibly been any nicer and our food came impossibly quickly out of the busy kitchen.

Kath’s quote: “Winslow bounced over on the balls of his feet, clearly not experiencing any sort of crash. ‘Aren’t your guys nervous? I’m nervous as all hell.’
‘There’s nothing to be nervous about,’ Beck said, joining them. ‘Nerves are only useful when they can spur you on to work harder, faster, better. Once the work is done, they become pointless.”  ― Louisa Edwards

Live simply, laugh often, love deeply.

I’ve said it before and I will say it again. Chef Jesse Friesen of 295 York is one of the rising stars on the Winnipeg culinary scene. He is oozing with talent but most importantly is humble, down-to-earth and the nicest guy you would ever want to meet. I have seen him in some very stressful food service situations and he is as cool as a cucumber.

I am personally up to my eye-balls in alligators right now but my friend Susie Parker owner of Sparker Strategy Group invited me to a Manitoba Chicken event and having had the pleasure of attending these in the past, I was absolutely going to find a way to attend. Upon entering The Food Studio I was warmly greeted by Manitoba Chicken Ambassadors Karen Armstrong and Wayne Hiltz. After Wayne and I chatted about the effect of the TPP on the Manitoba poultry industry whilst sipping on a lovely Popular Grove (the Penticton winery who provided all the wine pairings) unoaked Chardonnay, it was time for the parade of exquisite creations from Chef Jesse.

First up was this delectable boneless fried chicken thigh. Without exception the persons seated around our table automatically started remembering their Mom’s or Grandma’s fried chicken. It was that good. I was more than content with the buttermilk soak and southern crust but when I heard Chef Jesse mention that he had concocted the gravy from bacon and liver, well how could I possibly resist?

By way of switching gears, a smoked chicken and crab Chipotle Soup with an aged Syrah came along next.

Chef Jesse has picked up many food nuances from time spent in the Caribbean and his jerk wing salad was perfection in my mind. Feta, coconut and a honey-lime vinaigrette offset the jerk rub and made the dish sing with sparkling flavours. We sipped upon the tropical essences found in an unoaked Pinot Gris with this course.

For the fourth course, piquillo stuffing had been rolled up with a tender chicken breast and was nested in roasted squash rice with creamy dabs of pungent goat cheese.

The most ingenious dish was a dessert featuring…..chicken. Being a lover of the sweet and salty combination, the saffron cheesecake and candied chicken skin had me giggling with the notion that Chef Jesse had indeed pulled it off!

Just this weekend I had assisted Sister #3 as she catered a multi-course dinner and she spoke of the adrenaline rush that she gets when the final dish is presented for tasting. I can only imagine how a risk-taking chef like Jesse feels when he views the empty dessert dishes coming back to the kitchen.

I was so glad that I had cleared my evening to spend it in the delicious company of these good folks. I smiled and mumbled to myself as I strolled to the car “Winner, winner chicken dinner!”

Kath’s quote: “And believe me, a good piece of chicken can make anybody believe in the existence of God.” ― Sherman Alexie

Live simply, laugh often, love deeply.