Now that D and I are empty-nesters, we love to spontaneously drop in somewhere for dinner before we head home for the night. On this evening, we knew that a televised Jets game was being pvr’d at home. We both wanted something light, not just because it was a mid-week, “no real reason to go out” kind of night but also because of our post-holiday resolutions. You might think that The Keg Steakhouse + Bar would be a poor choice under these circumstances, but you would be wrong.  The Keg has always been very customer focused (D and I are former employees) and it is no surprise that their executive chefs have put lighter items on the menu to ensure that all their guests get exactly what they desire.

New to the menu (as of late November) is Baked Sea Bass. Sea Bass is a meaty, salt-water fish. We are fond of Sea Bass, especially the giant ones called Grouper that we often dine on while vacationing in the Caribbean. Do you see the definition of the fish in this photo? The meat can be easily separated with your fork and the result is as if you were eating a glistening scallop.  The cucumber salsa crowning the fish added crunch and additional clean tastes.  We were really impressed by the Keg’s take on quinoa. A tri-colour variety of the grain is combined with garlic, chives, jalapenos, cherry tomatoes, red onions, black beans and charred corn; taking one super-food and elevating it with others.

Speaking of super-foods: pistachios, salmon and brussel sprouts make appearances in the second dish that we shared. I’ve know pistachios to be paired with chicken and sausages, but never before with fish. They added a satisfying crunch, additional protein and flavour to the already succulent salmon. The sprouts had been sautéed with apple-wood smoked bacon increasing the depth of the dish with pungent tones. The drizzling of maple butter and the bed of decadent garlic-mashed potatoes, cinched our love of the dish.

We ordered a heavier red wine before we selected our entrees, but the next time we select these two dishes, we would be inclined towards one of the couple of Sangioves on extensive wine menu. Typically white wines are chosen with fish, but a lighter red like this or a Gamay can also be enjoyed.

We chose to decline the dessert menu when our helpful server offered it, to help us with those resolutions but also because we had lingered over our wine and were anticipating getting home for the game.

Kath’s quote:“Pistachio nuts, the red ones, cure any problem.”-Paula Danziger

Live simply, laugh often, love deeply.

I grew up in East Kildonan.  Most of my family have homes in the neighbourhood and our Mom lives in a personal care home there.  As a result, I make the drive to EK many times in a month.  I have a certain route that I take which I consider a short cut.  My path takes me down Stadacona Ave. and I have never made note of Charlee’s Restaurant and Lounge location before.  But my Brother D, who I was meeting for lunch had been there and recommended it.

Upon entering I was struck by the sleek interior (“sleek” that is for a strip mall in a somewhat industrial neighbourhood).  There were black and white photos of Elmwood streets adorning the wall and sunlight streaming in through a bank of floor to ceiling windows, creating a comfortable neighbourhood atmosphere.

The day was a chilly one so we warmed up by sharing a bowl of Chicken Pot Pie Soup.  Huge chunks of chicken, potato and carrot had been simmered in a creamy broth with crouton- like-squares of pastry floating on top.   I was hesitant upon seeing the unusual twist on the special’s board but Charlie Villapando who is the owner and executive chef, completely pulled it off!

We selected two lunches to share (being brother and sister we have eaten off each other’s plates all our lives).  Firstly, a Bacon and Peppercorn burger where a tender juicy patty was topped with so much crispy bacon that it fell out of the bun every time we took a bite.  The savoury peppercorn sauce was fairly subtle but absolutely perfect.

We read on the menu that Charlee’s Chicken Tenders were the real deal.  Having been on the restaurant scene since the early 1990s when chicken fingers made their first appearance. This came about as a result of processors and restaurants needing a use for the “tenderloin” that remains when a chicken breast is attractively trimmed.   Ironically, the finger food became so popular that tenderloins are sometimes more expensive than the breast itself and as a result, chicken fingers have been pulled from many menus. They are still featured on Charlee’s menu and are as good as the “old school” appetizer that I remember.

Both the cole slaw and Caesar salad were quite good as well.  I am somewhat baffled by the choice of frozen French fries when so many items are made from scratch but I am sure that Owner/Exec Chef Charlie has a very sound reason. I spied many excuses to make a return visit including perogies and kielbasa at dinner and Filipino breakfast.

Kath’s quote: “Yes, I’ll have a non-fat, decaf latte, please. Oh, what the hell? Look, make it a full-fat mocha with extra whipped cream. What the hell, put a slice of bacon on it!”-Dr. Frasier Crane (Kelsey Grammer

Live simply, laugh often, love deeply.

Bistro Dansk has been on my “must visit again” list ever since I saw them featured on the Canadian TV show “You Gotta Eat Here”.  On this evening, I picked up Boo who lives in the neighbourhood and we nestled into to this cozy little spot.  Seafood chowder was on special, so we decided to share a large bowl and then split an entrée.

Oh my, the chowder was silky and full of tender potatoes as well as succulent seafood.  There was a lovely herb that I could not identify.  When I asked our server what the secret ingredient was, she replied: “love”.  The chowder was delivered with two spoons so we met in the middle of an almost empty bowl and then lapped up the remainder with a piece of freshly baked baguette.

Our server, cleared our table for two with the caution: “are you ready for a whole lot more food, because your Chicken Schnitzel is on its way?”  We answered enthusiastically and then were amazed by the size of the platter of food that was set down in front of us.  There were four pieces of schnitzel and a huge mound of sweet and sour cabbage and “O’Brien” potatoes.  One filet of chicken was enough for each of us as we enjoyed each bite with the unusual cabbage and the delectable potatoes.  Perhaps “love” was an ingredient in these too, but our server also disclosed that “O’Brien Potatoes” are prepared with onions, mushrooms and red peppers.  After eating our fill, I still had enough to bring home in a takeout container for both D and I to have for our lunch the next day.  Now that’s a hefty portion!

Boo encouraged me to return for lunch really soon and try the Palachinkas which are homemade crepes characteristic of Eastern Europe.  I understand that the Vocadlo’s who own the Bistro are not Danish, but Czech.  I recognize Chef Paul’s style as my sweet Daddy was also from the Czech Republic.

Kath’s quote: “After eating, an epicure gives a thin smile of satisfaction; a gastronome, burping into his napkin, praises the food in a magazine; a gourmet, repressing his burp, criticizes the food in the same magazine; a gourmand belches happily and tells everybody where he ate; …”-William Safire

Thanks for the image of love Jackie….

Live simply, laugh often, love deeply.

Once a month I cook for a special gang. Plates are balanced on laps as the dining room is occupied by 8-9 toddlers, as well as D, me and Sister #3. I try to choose nutritious recipes that would appeal to both parents and their children. I will also admit, I try to use left overs or meat that has already been defrosted and perhaps used for another occasion. Such was the case after our recent New Year’s fondue.  I had three whole tenderloin in the fridge as well as homemade cranberry sauce that was left over from a Christmas together.  Put them together and voila-you get this twist on sweet and sour pork which is often served with pineapple chunks. I would have done the same but D had been taken pre-cut pineapple (also left over from our fondue dessert) with him for lunch so I had less to work with than I thought. That was when I discovered the cranberries.

Kath’s quote: “Things sweet to taste prove in digestion sour.”-William Shakespeare

Live simply, laugh often, love deeply.

We are a hardy crew in Winnipeg and this is one way that we cope. About the middle of January, we head away for sunny beaches and if we cannot, we at least dream about them. Another way is to ditch the winter stews and prepare food that is typically enjoyed in the summer time.  I have a gorgeous cookbook entitled “flavours of PRINCE EDWARD ISLAND a culinary journey” by Jeff McCourt, Allan Williams and Austin Clement. The over sized photos are expertly taken and breath-taking. To really sweep you away, imagine this scenario as described in the cookbook, taking place on one of those sandy beaches…..

Assemble a small charcoal barbeque  and start the coals burning. Let them burn for about 15 minutes then rake them to distribute them evenly. Cover the bottom of a large roasting pan with seaweed, making a layer about 2 inches thick. On top of this arrange the clams and mussels. Put in the onions, garlic and ginger and then cover them with a 2 inch layer of seaweed. Load on the potatoes, corn and hotdogs or sausages. Pour half of the beer over everything and cover with a clean, damp potato sack (or lid). Place this on the barbeque and begin steaming.

Once the steam starts, let everything cook for 1 hour. Add some beer if steam is escaping and add more charcoal if the fire degrades.

Serve family-style (that is, letting everyone help themselves) with melted butter and lemon.

Can’t you just feel the heat from the fire, smell the yeasty steam escaping the roaster, hear the fire snapping and taste an ice cold beer while you await your feast to cook?  Of course, the seaweed would have to be replaced with tinfoil on the prairies but other than that, there is nothing stopping you from enjoying fresh P.E.I. seafood next summer on the beaches of Lake Winnipeg. If you don’t care to wait, you could place your roster in the oven or dig out the barbeque and place the roster in there.

Our extended family celebrate each Labour Day weekend with a dinner on the beach. The menu is typically comprised of local delicacies like chicken, veggie kabobs and the like. The fun is in the cooking process itself and the time spent together in anticipation of our upcoming meal. When the sunsets, we sometimes wash our dishes in the lake and then head back to our beach house for a round of crib or a televised football game.

But we also dream of eating authentic clambake again, having done so years ago on Cape Cod, Massachusetts. With the current state of the Canadian dollar a more realistic alternate to the Cape would be the shores of PEI- a journey that we would love to make as we have only ventured to Nova Scotia and never set eyes on the other maritime provinces.

The good folks at WOW Hospitality must be dreaming of summer too, because they have decided to host the first PEI Seafood Festival right smack in the middle of winter. See here for everything you need to know:

Members of the Prince Edward Island seafood Community will be descending on Winnipeg January 16th, 17th and 18th with their products for the first ever PEI Seafood Festival. Take in one event, two events or all the events and enjoy the feel of PEI.

Friday, January 16th
Gala Dinner – 6pm at the Pavilion Centre in the Pavilion in Assiniboine Park
Tickets are $250.00 with net proceeds going to SOS (Share our Strength), a charity that works to alleviate and prevent hunger and poverty in our city including a program near and dear to my heart: St. Aidan’s Christian School in Winnipeg’s North End.
Tickets available by calling 204-942-1090 ext 230

Saturday, January 17th
9am Black Box Competition
Come out an watch top Winnipeg Chefs compete in the Black Box Competition. What will they creative with the products they are given in their box?
Yours truly is a judge.
Tickets: $25.00 Available by calling 204-942-1090 ext 230

1pm Oyster Schucking Championship – The Forks Centre Court
A competition to find the best Oyster Schucker in Manitoba.
Winner will represent Manitoba at the Canadian championship.

6pm East Coast Kitchen Party – 295 York
A Kitchen Party in East Coast style.
Enjoy sampling the best of PEI at different food stations while listening to East Coast Entertainment, Watch the Best Caesar Competition and meet members of the PEI shellfish Industry.
Tickets $40.00 and are available at any WOW Restaurant or by calling 204-942-1090 ext 230

Sunday, January 18th
1pm Best Mussel Competition – 295 York
Come Out and Watch Top Manitoba Chefs compete in the Manitoba Best Mussel Dish
No charge

3PM Best Seafood Chowder Competition – 295 York
No Charge

6pm Champagne & Oyster Tasting – 529 Wellington
Tickets are $100.00 and are available by calling 204-949-1090 ext 230

Kath’s quote: “We found some large clams…which the storm had torn up from the bottom, and cast ashore. I selected one of the largest, about six inches in length, and carried it. along…..We took our nooning under a sand-hill, covered with beach grass…I kindled a fire with a match and some paper, and cooked my clam on the embers for my dinner…..Though it was very tough, I found it sweet and savory, and ate the whole with a relish. Indeed, with the addition of a cracker or two, it would have been a bountiful dinner.”-‘Cape Cod’ Henry David Thoreau

Live simply, laugh often, love deeply.