Korean cuisine is not familiar to me, so I had to ask an expert to join me when I dined at Kudara Korean & Japanese Restaurant. Sister #3 hosts international students in her home including those from South Korea and is a food expert in her own right.

She introduced me to Kyung Jae Lee, the gregarious owner of the four table spot.

The beautiful red walls and brightly coloured photos adorning the walls are as a warm and spritely as the proprietor.

“KJ” arrived in Canada in 1997 and purchased this location two and a half years ago. She and her husband prepare authentic Korean and sushi together.

We appreciated the miso soup to start, as it was a frigid winter day when we dined.

Soon after, a hot stone bowl arrived at the table heaped with steamed rice, stir fried veggies, marinated beef and a glistening egg yolk. The dish is dubbed Bibim Bap. Had my expert not been with me, I would not have known that the contents of the bowl are meant to be stirred up immediately so that the egg adheres to the other ingredients and gets cooked from the heat radiating from the bowl. The rice that was at the bottom of the basin stayed there the longest and became crunchy to the tooth. As a result, the complex flavours included sweet, savoury, tangy and salty and the textures ranged from silky to crispy. With the taste of one dish, I was hooked on Korean food!

As an intermission between our two Korean dishes, came a sushi duo of Yammy Yammy which is my sister’s all time favourite sushi roll

and a selection appropriately called the Academy Roll named by one the restaurant’s regular customers. Originally concocted by KJ’s son it contains avocado, crab, salmon and pink roe. The roll is then crispy fried and adorned with a drizzling of sweet chili and mustard sauces.

Last but not least, was the arrival of Dak Galbi-spicy marinated dark chicken meat, cabbage, onions, and carrot threads sizzling on a wrought iron platter. One taste and you too may become a fan of Korean food. My sister predicts it is the new ethnic cuisine trend.

Kath’s quote: “I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don’t have a distinctive Australian food, so we have food from everywhere all around the world.”- Hugh Jackman

Live simply, laugh often, love deeply.

by guest blogger Lori Dyck

When was the last time you were given an opportunity?

Ok.

When was the last time you took an opportunity.

See, if you wait for them.. they may never come. Today I took one and I’m so glad I did.

I wanted so badly to go to RAW:almond restaurant this winter.  When a friend tried to book us in for dinner this year and told me that it was sold out I was incredibly disappointed. RAW:almond, a unique winter dining experience on the river at the Forks in Winnipeg is only open for a short time… and it’s tough to get in. A few weeks ago I received an email invitation from Sara Comrie who organizes an informal group I belong to called the Media Mavens. I hadn’t attended a Media Mavens get together in some time due to family commitments, but when I saw the subject line from Sara that said “Register now for an exclusive RAW:almond lunch on the river!”, I said, “I’m in!”.

I didn’t know the guest speaker Susan Krepart before walking into the luncheon. I’m now so glad I’ve heard her story. She talked about exactly what brought me to the luncheon in the first place. Seizing opportunity. Susan was the woman who single-handedly organized the Magnus Hay Formula Drive when she heard that Winnipeg Harvest didn’t have enough for their Hunger for Hope program last Christmas. And by organized I mean, she drove all over the city picking up donations and stored them in her dining room. Oh THAT Susan! Of course I had heard of her! She’s a Manitoba Hero, after all!

Susan’s message resonated with me.

“We often think and feel a lot and don’t do anything about it.”

We don’t have the time, we don’t have extra money to give, right? But when it comes down to it, like Susan said:

“Babies going hungry in Winnipeg is unacceptable.”

For the occasional formula I gave my own babies, I know how expensive it is! Many Winnipeg families depend on Winnipeg Harvest’s Hunger for Hope program to feed their babies and for many, formula is the only option. Susan undoubtedly inspired every single person that attended the luncheon today, which was organized by the Women in Communications and Technology (WCT).

RAW:almond was actually the perfect setting for today’s event. Not only because the food is amazing but because of what the restaurant is about. Chef Mandel Hitzer, co-creator of the pop-up restaurant explained to our group why he started this concept in the first place: to bring people together, to share food and stories. Mission accomplished, I’d say.

Media Maven co-ordinator Sara Comrie with RAW: almond creator and chef Mandel Hitzer

Oh, and the food! You can’t go to RAW:almond and not brag about the food you just ate! Our lunch was served family-style along the wood-topped table runner. Plates of roasted beets, parsnips, radishes topped with a yogurt dressing and fresh dill, arugula salad with asparagus and bulgur, and deliciously seasoned skin-on chicken topped with baked fries. So good. Glad I took this opportunity to have lunch with these women today, to check out this fabulous Winnipeg restaurant and to hear Susan’s story. I left full and inspired.

Fresh snow on the ground and 20 below temperatures make me (and I am guessing many Winnipeggers), think “cozy”.

For me, cozy is being inside but seeing the wind blow the snow around outside.  You can do this and enjoy savoury soups at Prarie 360, Terrace 55 in Assiniboine Park or the Tapastry at the Niakwa Golf and Country Club. The Peasant Cookery has a couple of snugly booths to enjoy gooey poutine (to add an extra layer of insulation).

Sipping a glass of red wine in front of the fireplace at Confusion Corner Bar & Grill or any one of the Keg Steakhouse + Bars can warm up an evening-especially if you are getting caught up with a close friend.  The toss cushions and soft drapery of the Clay Oven on Kenaston is sure to cozy you up and an order of their Vindaloo Shrimp guarantees it (you can decide the fieriness). The natural wood details at The Chew, Deseo Bistro and Segovia can get me thinking about a walk in the forest. Truth is, I walk work through anything to taste the offerings of these three restaurants.

The wood burning ovens at Pizzeria Gusto, Food Evolution and Bonfire Bistro are sure to throw some heat.  Doesn’t matter what you order-its all good!  A hot made- from -scratch cocoa at Chocolatier Constance Popp’s or Baked Expectations should increase your cozy quotient.

If an intimate pub is your cup of tea, head to The Grove or the King’s Head for a pint and fish and chips.  Speaking of tea-special local blends are concocted at Cornelia Bean on Academy and are also served up, down the road at Saucers Cafe.  Isn’t it lovely to warm your hands around a cuppa?

Somehow just “being” in St. Boniface especially during Festival is a toasty time.  Chaise Café and Lounge and the Promenade Cafe make you forget that it’s even winter outside.  Muddy Waters Smokehouse is a fun place to warm up after a skate.  Any of the Osborne Village eateries are good destinations when you stroll down the Riverwalk.

Kath’s quote: “Soup is cuisine’s kindest course.  It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o’clock cup of tea or the cocktail hour.”-Louis P. De Gouy

Live simply, laugh often, love deeply.

Check out these suggestions from Napoleon Gourmet Grills:

Grill a Valentine’s Feast to Remember

There is a lot of pressure to get it right on Valentine’s Day – the right meal, the right ambiance, the right romance.

But at the end of the day, it is about making that special someone in your life feel, well, special. That doesn’t mean you have to shell out for the most expensive, exclusive restaurant in town or go heavy on the gifts. With a little investment of time, you can build the right ambiance in your own home, and spoil your Valentine with a home-prepared meal on your backyard grill.

“There is the Valentine’s Day stereotype of a couple seated across the table of a dimly-lit fancy restaurant, enjoying a chef-prepared dinner,” says Stephen Schroeter, Senior Vice President of Napoleon Gourmet Grills. “But the romance is much more real if you recreate that atmosphere in your home — think setting up a table in front of your roaring fireplace — take on the mantle of the chef and put your heart and soul into the meal you serve your loved one.”

When grilling in the winter, there are some things you should take into consideration. Schroeter offers the following advice for premium backyard winter grilling:

Be patient. Winter grilling is different than throwing some burgers on the barbecue in the middle of July. Cold air temperatures mean it will take longer for your grill to reach optimum cooking temperature, and every time you open the lid you will lose valuable heat.

Pick a good menu. Only you know what your Valentine likes and dislikes, so plan the menu accordingly. Steak is always a good option, or a rotisserie chicken smoked with woodchips. Dating a vegetarian? Grilled vegetables or vegetable shish-kabobs are a winner, as are burgers that use portabello mushroom caps in place of meat patties. Speaking of portabello mushroom caps, they are great stuffed and grilled as well!

Clear the snow. No matter how cold it is, do not set up your barbecue in your garage, shed or any enclosed space. This increases the chances that are you will be grilling in the snow, but that is part of the experience — and even an expression of your dedication to your Valentine! Position the grill near your door and make sure you have shoveled a clear, safe path to your grill.

Get the right equipment. Heat resistant gloves will both keep your hands warm and protect you from the heat of the grill. With the early arrival of darkness in winter, chances are you will need additional light. If your BBQ doesn’t come equipped with it’s own light, there are lights you can attach to your grill, or even to your spatula. If you are cooking a big cut of meat like a roast or whole chicken, a digital termometer allows you to monitor the temperature of your meat from the comfort of your warm living room.

Kath’s quote: “Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”-James Beard

Live simply, laugh often, love deeply.

My lunch date on this day, lives is the west Winnipeg neighbourhood of Assiniboia and even though there would have been lots of great restaurants to choose from in her community, I suggested that we turn west on Portage Ave and head to Headingley (no pun intended). Within moments, we were settled in at the Roardhouse Eatery. A roadhouse is typically built on a major highway or trunk road to serve travelers to or through the area. With the Roadhouse Eatery being right smack on the Trans-Canada Highway, it is appropriately named.

Our pick of table included beautiful antique looking farm chairs. Right off the bat I had a hunch that we would be enjoying stick- to- your- ribs fare.  The extensive menu includes soups, salads, sandwiches, chicken, burgers and fish & chips, but also pasta, pickerel and the biggest surprise of all-Indian dishes.

When faced with the decision of what to sample, we opted to share the Wild Berry Salad, Butter Chicken and homemade fries. My friend who hails from England indicated that Brits often order some fries along with the rice that would accompany a curried dish. If she were back home, it would be dubbed “half and half”.

Always my first taste, the fries were great and piping hot, but had perhaps not been double-fried the way I enjoy them best.   The Wild Berry Salad was not able to live up to its name since it is not wild berry season in the middle of winter. The salad lacked the declared strawberries, raspberry and pecans but the grapes, oranges, apples and frozen blueberries were still tasty enough.

The star of the show was the Butter Chicken served with buttery Naan bread and Pilau rice made from basmati, peas, carrots and orange zest.  Hearty pieces of both light and dark meat had been prepared in a spicy tomato sauce. This version was shy on the yoghurt that I include in my own recipe but was deeply satisfying when ladled over the delicate rice. Was it the best Butter Chicken I had ever tasted? Perhaps not, but it was the best Butter Chicken I had ever eaten at a Roadhouse!

Kath’s quote: “There is nothing yet which has been contrived by man by which so much happiness is produced as by a good tavern.” –Samuel Johnson

Live simply, laugh often, love deeply.