Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

Dinner and a Movie at The Metropolitan Centre


Now that the cusp of winter is upon us in Winnipeg, I am always looking for excuses to get my butt out of the house.  Otherwise I would be perfectly content to get into my jammies and watch TV until spring.  Approximately once a month the Metropolitan Centre holds special Dinner and a Movie evenings.  I visited with a fan of these events in the lobby as I was waiting for “Beep” (as Daughter #1 has now been renamed by the Wee One).  This movie fan shared that her favourite evening was “The Prime of Miss Jean Brodie” when the theme for the evening’s menu were recipes from the British Isles.


The lovingly restored theatre is a joy to be at.

I am not sure if there was a food theme for the screening of “The Princess Bride” but they did feature a Buttercup Cocktail (Butter Ripple and Frangelico liqueurs mixed with milk).  Beep though that it was delicious.  My glass of Annabella South African merlot suited me just fine.  I tried to be fairly discriminating when I arrived at the buffet table, skipping the bun selection and then scooping up just about everything else (I always have good intentions).


I particularly enjoyed their cheese array which I would have loved as a separate course.


The salad selection was lovely and I especially enjoyed the Roasted Butternut Squash & Arugula Salad.


So too, I appreciated the Pan-Seared Pickerel with Creamy Leeks and White Wine Butter Sauce.


I treated myself to an outside cut of the Maple Braised Beef Brisket.  It was tender and so juicy from the lovely marbling that a brisket offers up.


This was my well-laden plate that I did my very best to finish.  There were others sitting around us who had no trouble whatsoever and even went back up for seconds.  The gentleman besides us went back for thirds and then didn’t even stay to watch the movie.  He must have concluded that he had already gotten his 35 dollars’ worth.


Dessert was a chocolate cup filled with almond cream and caramelized apples.  Had I known that popcorn would come around just as the theatre lights were dimming, I would have been happy with just the popcorn as the dinner had already been rich and satisfying.


Not far from us was a table set up for a large party.  I was thinking that it would be good fun to celebrate a special occasion at Dinner and A Movie especially when December’s movie is “It’s a Wonderful Life”.

“The Princess Bride” is one of my all-time favourite movies.  Did you know:

  • Director Rob Reiner left the set during Billy Crystal’s scenes because he could not stop laughing.


  • The Cliffs of Insanity are actually the Cliffs of Moher in Country Clare, Ireland, a place we were thrilled to visit a couple of springs ago.


  • Courtney Cox and Meg Ryan auditioned for Princess Buttercup.  How could any actress on earth play her better than Robin Wright?
  • Cary Elwes (Westley) and Mandy Patinkin ( Inigo Montoya) learned to fence (both left and right handed) for the film.  They actually performed all the fencing in the sword fight scene (author’s note: Inconceivable!)

It is likely to be a long winter folks, so start making plans for all the cozy activities that Winnipeg has to offer.

Kath’s quote: “Death cannot stop true love.  All it can do is delay it for awhile.” The Princess Bride


Love-that is all.


Food Evolution in Kildonan Park



We had our heart set on dining at Food Evolution this past summer when we attended the fabulous performance of The Little Mermaid at Rainbow Stage.  Unfortunately (for us), our tickets were for a Monday evening and the restaurant is not open on Mondays.  It took us this amount of time to get back to this end of the city.  But we were certainly glad that we went to the effort.  This beautiful pastoral scene can be viewed from the dining room window.  You can imagine what it will look like when the pond is frozen and it is covered in glistening snow with families enjoying a skate.  But, let’s not get ahead of ourselves here……


We were really impressed with the refurbished décor of the bar (pictured above) and the dining room, having not been to the building since it was a cafeteria eons ago.


Beautiful touches like this etched and stained glass adorn the restaurant.

Our server was very pleasant and efficient but we were glad that we arrived for an early lunch because by the time we left, she appeared to be the only one taking care of a very busy dining room.



D selected a Breakfast sandwich: which included two over easy eggs, ham and tomato. He was surprised that the menu admitted using Miracle Whip which happens to be his favourite, but is not usually boasted of.  The biscuit was the best part, but was so fresh that his sandwich kind of fell apart as he tried to tuck in.  It was equally delicious when eaten with a knife and fork, so no harm was done.  Being a former American and “hash” lover, he was looking forward to the sandwich being served alongside a traditional hash.  This was not to be.  “Smashed Hash” turned out to be skin-on baby potatoes that had been pressed open to cook.  We make this dish at home and love the results when a liberal amount of olive oil glistens on the skin as well as lots of course sea salt and freshly ground pepper.


I settled on the Ruben (how it is spelt on their menu) particularly when I saw that it came with hand-cut fries.  The latter were absolutely excellent.  The Ruben itself was slightly different than my favourite versions.  I suspect that Montreal Smoked Beef was utilized as opposed to traditional corned beef.  Some may consider this an enhancement but it was just not my preference.


On our way out, I spotted this wood fired oven in the corner of the kitchen and then the sign which indicated that the restaurant is now featuring wood-fired pizzas.  Knowing that Mike Daquisto formerly of Daquisto’s and Pasta la Vista is the Executive Chef at WOW Hospitality that operates Food Evolution and remembering his delectable pizzas of the past, we made a mental note to return very soon.  Perhaps we’ll lace up a pair of skates first.

Food Evolution on Urbanspoon

Kath’s quote: Canned soups can be magnificent, the lowly meatball wildly exciting, and old-fashioned corned beef hash an emotional experience.”-Cosmopolitan


Love-that is all.




Get Out Your Jammies



As if Sister #2 and #3 hadn’t done enough for Boo by hosting an amazing bridal shower (with assistance from the other aunties), then they go and host a second event to celebrate the pre-nuptials.


The bridesmaids had arranged for a bachelorette night at one of Winnipeg’s clubs but first we assembled for a cocktail and lingerie party at the beautiful home of Sister #2.


I contributed these breadsticks rolled with arugula, provolone cheese & prosciutto ham and eggplant stuffed with basil, roasted red peppers & ricotta cheese


and coconut shrimp.


Sushi was ordered in



and Sister #2 made two savoury bruschettas


as well as her infamous phyllo-wrapped asparagus with béarnaise sauce for dipping.


Sister #3 delighted everybody with her mushrooms Neptune.


There was fruit and chocolate fondue for dessert.

Gifts were open (no-you are not going to see my baby’s lingerie….) with party games thereafter.  Soon the limo arrived to sweep them off for an evening at a private suite at a club.

In attendance:


The blushing bride with her aunties.


Goddaughter #1 with Daughter #1.


IDS friends and J2.


Boo with a bridesmaid.


Beautiful niece and Maid of Honour.


More beautiful nieces,


and another beautiful friend.

Kath’s quote: “A good marriage is like a casserole, only those responsible for it really know what goes in it.” Anonymous

BeFunky_Heart meringue

Love-that is all.




2nd Annual St. Aidan’s Cook Off


If you are looking for an inexpensive but delicious night out,  join the enthusiastic eaters at St. Aidan’s Anglican Church for the second annual Cook Off.  A minimum donation of $7 and a call to 204-783-3024 will get you onto the guest list.  Net proceeds go to St. Aidan’s Christian School in the heart of the city on Aberdeen Ave.  If you are interested in participating in the cook off as a contestant, the cost is the same and you can enter into the Savoury and/or Sweet categories.  Judges for the event are yours truly, Donald McKenzie of Dining with Donald  and Richard Neufeld formerly of Deluca’s and now at Prairie 360.

Here’s a look at some of the final dishes from the first annual cook-off.


White Chocolate Raspberry Cheesecake


Sriracha Balsamic Glazed Pork Ribs


Brined Pork Tenderloin with Blueberry Reduction


Beef Bourguignonne

Now that your mouth is watering and I have your attention, why not join us?  The cause is a worthy one, the price economical, the food sensational and the fellowship a delight.

Kath’s quote:  “Cooking is like love. It should be entered into with abandon or not at all.” Harriet Van Horne


Love-that is all.





Middle Eastern Superfries


My husband and I just recently became empty-nesters. With this new season of our lives, I am taking a fresh look at our traditional family meals.  French Fries have long been a part of my repertoire but I have come up against resistance in adorning them with anything more than salt and ketchup.  Now that it is just the two of us, I have allowed myself to view julienned potatoes in a whole new light.  This recipe is a spin on a Middle Eastern dish which originally called for roasted sweet potatoes and fresh figs.


I love using staples already in my cupboard and freezer and this modifrycation invites the shoestring potatoes to cradle sweet slivers of figs, sautéed green onions, red peppers and creamy chevre.

Middle Eastern Superfries

650 grams of McCain Shoestring Superfies

1 T canola oil

10 green onions cut into 1 ½ inch pieces

½ red pepper cut into thin strips


10 dried figs cut into strips

5 oz chevre cheese

Sea salt

  1. Prepare McCain Shoestring Superfries according to package directions.
  2. While these are baking, prepare the topping.


  1. Heat canola oil in a medium saucepan over high heat and add green onions and red pepper slivers.
  2. Sauté for a couple of minutes until wilted.
  3. Spoon veggies over the fries which should now be out of the oven.
  4. Dot with the fig strips and then spoonfuls of the chevre.
  5. Sprinkle with freshly ground sea salt to your liking.

These make a great side dish if entertaining or a light dinner for my husband and I. Although the kids might have rejected the complex and robust flavours, this is precisely how we love to eat.


Mealtime is made better by the Superfries® everyone loves! Made from specially selected potatoes, canola oil and sea salt, Superfries® transforms any meal by adding an element of fun. Enjoy McCain® Superfries® on their own or as a substitute to your favourite side dish. Spice things up tonight and try our Black Pepper and Lime MODIFRY™! Check out for recipe ideas!


Disclosure: This post was brought to you by McCain Foods Canada via Mode Media Canada Inc. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of McCain Foods Canada.

Check out No Ordinary Fries: Simple Ways to #Modifry™ Mealtime

by McCain Foods Canada at


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