On the afternoon of day one of camp, we were off to CIGI (Canadian International Grains Institute) with a perfect view of the Canadian Human Rights Museum.

The host for our afternoon has traveled around the world with CIGI. Here’s what CIGI does:

CIGI’s technology facilities provide access to a large variety of processing equipment in one location. Combined with the knowledge and expertise of our staff, we have the capacity to meet the specific needs of customers seeking to investigate and optimize the use of Canadian field crops in their products.

We toured their milling and bio-product facilities in addition to pasta processing and noodles and Asian products. I learned something new that day-a noodle is cut and a pasta is extruded. I had never thought about the distinction before.

Of particular interest was the baking facility where CIGI’s pilot bakery can simulate practices used in large and small commercial bakeries throughout the world.

Pasta, noodles and bread are my absolute favourite foods (with the addition of my beloved potatoes of course).

At home in the same building is the CMBTC (Canadian Malting Barley Technical Centre) which is a unique, one of a kind, non-profit organization created to add value to the Canadian malting barley industry. In addition to malting facilities, we visited both of the brewing facilities which are capable of brewing 11-300 litres of finished beer. The Friday afternoon was a warm one and our tour was drawing to a close, so beer sampling seemed like a very, very good idea!

The last stop for that day was an extended time at Jane’s restaurant at the Red River College Patterson Global Foods Institute; the details of which will have to wait for another day and another post.

Kath’s quote: “Most people hate the taste of beer – to begin with. It is, however, a prejudice that many people have been able to overcome.” -Winston Churchill

Live simply, laugh often, love deeply.

Our first morning of “camp” began with a presentation about how public perception is fashioned and our role in maintaining our own perspective a.k.a “keeping an open mind”. I added the “heart” part because I believe that perception isn’t just about what our brains process but what our emotions tell us as well. Sometimes I get labelled as being “too emotional”, typically by a person who is (in my opinion), too “rational”. In this, and most aspects of my life, I believe that the extremes must meet in the middle to find a common ground. I strive to do this on a daily basis.

Case in point, I had preconceived notions about what I was going to see and learn about on an agricultural based biotechnical tour, which was the first stop of our day. I imagined robotic machines and rooms of whirring and spinning contraptions with few, if any, people involved in the process. I was surprised to be shown otherwise. Canola plants were lovingly being tended to by real people.

I love farmers and I am especially fond of the Canola farmers that I have met over the years. They are risk-taking, intelligent, educated, family-centric, land-protecting, animal-loving, community-giving persons who work hard, so very hard. In my mind, I am all for whatever can be done to make their jobs easier. They feed me, my family and the world.

We learned about the making of improved canola hybrids ( simply put: a hybrid is like the offspring of D and I). Scientifically stated: “A cross of specific parent plants using controlled pollination. The resulting seed will produce plants with very specific characteristics.” Just like our son is the perfect blend of my husband and my characteristics… “From the twinkle in the breeder’s eye (tee hee), it takes 7-10 years to develop and make a canola hybrid available to the farmers.” We’re talking disease resistance, water use efficiency, etc. and why this is so important on a Global scale was explained to us the next morning. The lady wearing the gorgeous turquoise gloves above is carrying off the “controlled pollination”. In other words-the Canola Connect group were voyeurs of plant sex!

Having worked up a hearty appetite, lunch was served in the adjacent dining room. Lovingly prepared and catered by Seasons Catering, the menu was an extensive offering of prairie treats:

The Wheatberry Salad featured was a delightful assembly of cranberries, pepitas and diced apples tossed in a blood orange vinaigrette utilizing Winkler Virgin Canola Oil.  Thick tomato slices of tomato were topped with boccocino cheese, ribbons of basil, balsamic vinegar and East Selkirk Virgin Canola Oil. A third oil -Grandview Canola was highlighted in the Chimichurri. We would learn more about theses artisan oils over the weekend.

Sablefish (also known as Back Cod) has a high fat content and is perfect for roasting. The dollop of pesto added to its moisture and flavour.

Dessert was a selection of verrines including Cholocate Panna Cotta with White Chocolate Mousse, Lime, Coconut & Mango and Raspberry & Lemon. All were silky and sublime. We campers were wonderfully nourished, rested and off on our next adventure.

Kath’s quote: “I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.” –Graham Kerr

Live simply, laugh often, love deeply.

Recently I was invited to attend a media tasting at Joey’s Polo Park location. Having been many times before (in fact I was a paid shopper for Joey for a number of years), I was familiar with their fresh and carefully crafted food. But I declare, with this menu, they have really stepped up their game.

We started with a Spa Cosmo-a cranberry concoction with muddled cucumber adding a refreshing switch up.

In addition to a Mezze Plate from half way around the world, specifically the Balkan area of the Mediterranean (east of Greece). I enthusiastic swiped the crispy pita chips through the smooth hummus and sparkling tzatziki. Particularly enthralling was the Macedonian feta which was creamy and not overly salty. The marinated Greek olives added that pungent salty taste.

Traveling another third of the world, Korea was the next food inspiration. The chefs explained how they cull through cauliflower heads to select bite sized pieces which are then dipped in a tempura batter and fried, before being tossed in a sweet chili sauce. Lastly, white and black sesame seeds and cilantro leaves are scattered on top. And that folks is how you make Korean Cauliflower!

Blueberry Mojitos arrived next

along with Sliders Royale so that we could be definitely reminded that summer and patio season was imminent. I was particularly impressed with the texture of the beef. Sometimes burger patties take on a dense texture but when the meat is broken up and then gingerly hand pressed, the “mouth feel” is pleasant and other flavours can share centre stage-in this case a wonderful cheddar. The cheese doesn’t simply top the slider, it has been grilled to bring out the sugars and create a crispy texture. Enhanced with raw onion and “secret sauce” it is no wonder why the Joey sliders have long been popular.

I had never before tasted a Vinho Verde, a Portuguese “green” (young) wine. I was very impressed with the light and fresh taste especially when paired with Joey’s “500 Salad”; 500 being the calorie count.  Wheat berries are tossed with greens and a new fav of mine-pickled currants. The melding of flavours comes together with a tart dressing. But because we all feast first with our eyes, the watermelon radish elevates an already tasty salad to new heights.

Next up were the “mains”, as if the assembly of bloggers hadn’t already eaten their fill. I already love Joey’s rotisserie chicken. When it is pulled and layered with crispy green apple slices and served between two toasted slices of fruit and nut bread, it is the perfect balance of crunchy, sweet and savoury. The sandwich was said to also include crispy baked pancetta but I don’t think that my portion did. No matter, it was already pretty sensational.

Juicy grilled shrimp arrived next perched upon lobster ravioli. The white wine sauce made the rich, silky tastes even more decadent!

Desserts are not typically my “thing” but when I heard the passionate chefs speak of their care with house made ice cream, apple pie, key lime pie and chocolate lava cake, well, who was I fooling? I dug my fork in and the rest was history.

Kath’s quote: “The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance.” – Bryan Miller

Live simply, laugh often, love deeply.

Here is another installment from the travelling duo, this time from Boo.

My husband, known as the “Frenchman” on this blog, and I visited Montreal for the first part of our honeymoon, before flying to Greece. The Frenchman is native to Quebec, yet had not been back as an adult. Even though it had been twelve years since he had last visited, he felt right at home, and even mentioned moving there one day. But realistically, that won’t happen, we love the Wee One and time at Lester Beach too much! We also love Montreal for many reasons, including the amazing shopping, bicycle friendly streets, rich history, and the strong political interest and mobilization of the young people. However the top reason to visit Montreal is the food. All our favourites: amazing lattes, poutine, smoked meat, craft beer, crepes and croissants! So here is your eating guide to Montreal.

We ate a lot of poutine in Montreal, which made it easy for us to compare and decide on our favourite poutine joint.  One of our favourites, and a favourite to Montrealers is La Banquise.  Open 24 hours a day, La Banquise is the perfect place to go morning, noon or night. If you go around dinner time, you will wait in line for a while, but it is so worth it.  With over 30 different types of poutine, there is something for everyone.  The variety ranges from poutine with pogo sticks, to smoked meat and pickle, and everything in between.  We chose La Matty, which had bacon, peppers, onions and mushrooms, and La Boogalou which had pulled pork, coleslaw and sour cream.  What makes Montreal poutine different from anywhere else is the sweet, soft French fries and the large squeaky cheese curds.  We had no problem finishing our large portions.  And if you are worried about the extra calories in poutine, just hike up to Mount Royale or rent a Bixi bike and you will be sure to burn it off.  Honourable mentions for poutine joints also include Chez Claudette, located just around the corned from the brew pub Dieu Du Ciel!, or poutineville, where you can make your own combination of poutine toppings.

Another must have in Montreal is their  famous smoked meat.  Schwartz’s is world famous for their smoked meat, and let me tell you, it is worth the hype! There is a line up out the door any time in the day, because people just cannot stay away. Schwartz’s has been in business since 1928 serving the same recipe: delicious stacks of smoked meat.  The restaurant itself also hasn’t changed in the slightest, which only adds to the charm.  We sat facing the kitchen, and was able to talk to the recent owner, who showed so much pride in his restaurant.  So much so that he had to stick around to watch us take our first bite into our sandwich of smoked meat on rye. Our satisfied grumbles put a grin on his face.  The smoked meat is so tender that is feels as though it melts in your mouth. This place is famous for a reason, it is the best smoked meat you will ever have in your life, so be sure to go!

For a very unique dining experience in Montreal, with delicious food, visit ONOIR, where you eat in complete darkness. Experiencing complete darkness for a hour or more may be scary for some, but it is amazing how it boosts your other senses, including taste.  You order before going into the dark restaurant, but I would suggest getting the surprise meals to get the full experience.  There is a set price for a two course or three course meal, and whatever you end up having, I assure you it will be delicious.  The chef is a master of combining tastes that please your pallet. It is fun to attempt to guess what you are eating, and we did a pretty good job at guessing almost everything on our plate. The restaurant hires visually impaired people as their wait staff, and a portion of the proceeds go to local associations that support visually impaired individuals.  It is a culinary experience you will not forget!

Montreal has many reasons to visit, only one of them being the food.  Be sure to visit La Belle Province and taste all that it has to offer.

Kath’s quote: “If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home.” –James Michener

Live simply, laugh often, love deeply.

If you have had the good fortune to travel to Italy, as I am blessed to have, your love of authentic Italian cooking has likely stayed with over the years. My first sojourn was when I was fresh out of university. I distinctly remember the evening that I tasted pigeon for the first time. More recently my husband and I returned to celebrate a special anniversary and the memories of the pizza, sauces, pasta and salads have prompted us to make travel arrangements to return to Italy again this fall.

An authentic pasta sauce recipe literally bursts with spritely tomato flavours, enhanced by herbs, onion and garlic. The pasta itself is firm and yet tender to the tooth and salads offer up vinegary goodness with every bite. This describes my recent lunch at the Calabria Market  (139 Scurfield Blvd ) perfectly. I was teaching in the area (restaurant food and beverage service to be exact) and had forgotten to take my lunch. Since I was solo, I wanted to quickly run in and fetch something, but I was hoping to avoid fast food. Remembering that the Calabria Market serves a couple of daily lunch specials, I decided to give them a try.

The pasta special on this particular day was ravioli in a hearty meat sauce with a crisp salad and plenty of buttery garlic toast to lap up the abundant sauce. Calabria’s recipes all originate from the Momma of the family owners ( Cathy & Vicky and their father Frank Fodera). The Italian region that they are from is, not surprisingly, “Calabria” which makes up the toe of the Italian boot.

I plunked down at one of the provided tables, noting that most people ordering from the kitchen window were taking their lunch to go. I ate as much as I could possibly manage. The taste were so divine, I didn’t want to stop. But finally, with restraint, I was able to lay down my fork and take half away for my lunch the next day.

With a quick glance at the market shelves I grabbed a box of truffle mac and cheese, with a little bottle of truffle oil for extra measure and paid for these along with my $8.50 lunch special.

Kath’s quote: “My handshake is as firm as cooked spaghetti. So, do you prefer your introductions with Alfredo or marinara sauce?” ― Jarod Kintz

Live simply, laugh often, love deeply.