I had the pleasure this week of working with Sally Vaughan Johnston while she was in Winnipeg promoting the Best of Bridge Slowcooker Cookbook.  As a food stylist I prepared the recipe in advance and then assembled the ingredients to take to CITY TV and CTV to be included in Sally’s on camera appearances.  The recipe itself is a breeze and comes out beautifully.

The batter is spread into the bottom of the slow cooker, then the fruit goes on top with melted butter pored over all.  The lid goes on and you just forget about it. While baking, the aromas of apples, cranberry,  brown sugar and cinammon are as pleasurable as a tri-wicked ented candle from Bed and Bath.

The tartness of the cranberries and orange peel in the marmalade beautifully offset the slight sweetness of the hearty cake.

Kath’s tip: I let the cake cool completely in the crock and then pulled the cake away from the crock with a spatula.  When the time came to plate it, I used a large serving spoon that I had purchased at an Asian food store for serving rice.  Sally indicated that it had come out more neatly than she had seen it previously.

Kath’s quote: Cranberries-“The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce.” –John Josselyn, 1663

Love-that is all.

Most of my readers know that I grew up in a large family and that we all live together in the same city (very rare now a days).  We absolutely love the excuse to celebrate milestones as a family.  We invite extended family members and friends that we have known and loved so long, that they feel like family.  This was the case this past Sunday, when the women of our clan assembled for a bridal shower to celebrate the upcoming marriage of our precious niece.

Kelsey is such an angel that her halo is often visible.

We divided the task list up amongst the three sisters and were ably assisted by a 4th Auntie who made a breath-taking fruit tray and lead us in a blessing (the 5th Auntie is vacationing in Hawaii but still contributed Chocolate Cranberry Squares and the 6th Auntie is the Mother of the Bride and provided the wine).

Other desserts were contributed by cousins and friends, Sister #2 made the quiche, decorated and gave the toast; Sister #3 made the salads and was the MC.  There were requests for the Marinated Zucchini Artichoke Salad recipe by Kelsey’s co-workers, so here it is:

I made the punch and in writing this, it seems like I got away task-free.  That is the beauty of coming from a large family.  I am particularly busy with my work right now and so my efforts were limited, but my time is coming!  Set up was accomplished by the Maid of Honour and Sister of the Bride and everyone pitched in when it was time for dishes (even one of the cousins who is eight months pregnant).  We are a well-oiled machine!

Kath’s Tip: Sister #3 always brings a fancy pen and place cards to events like this to label each dish.  This way food is not wasted because you are aware of all of the ingredients (some might upset a tummy and there are allergies in our family).

Kath’s quote: “My face looks like a wedding cake left out in the rain.”-W.H. Auden

Love-that is all.

Last weekend I had the opportunity to go to Winnipeg’s first Blog Conference.  I have been to similar events in Washington DC and Toronto and was really impressed by the job that New Media Manitoba did for the event.  At similar events, I am always thrilled to rub shoulders with blog royalty and in addition to Catherine Connors creator of Her Bad Mother and Editor in Chief of Disney’s Babble, there were many” socialites” in the room.  Some I have met before and others only in cyber-space.  Meeting people in real life brings our on-line friendship alive.  This is often my favourite part of an event like this.

But because I of my food fascination, I wondered how the organizers would ” love us up” with culinary offerings.  They did not fail to impress.  Friday evening was a mixer at the News Cafe where there were a bevvy of little bites delivered round.  I especially enjoyed the seared scallops and mini grilled cheese sandwiches ( a wedge of panini with a goat cheese blend).  The casual opportunity to mingle with the conference participants was a nice way to kick start the weekend.

We awoke on Saturday morning to blowing snow but the breakfast provided by Diversity Catering, made getting out of bed worth it.  Pots and pots of steaming hot coffee, Balkan-style yogurt with a hearty granola to top it and a beautiful array of fresh fruit slices.  This is the breakfast that I select every morning when vacationing in Mexico and I was able to transport myself away from the blustery start of a Winnipeg winter for just a little while.  The bonus was the crispy edged cinnamon buns and the chocolate chip studded banana bread!

When lunch was being set out, the aromas told us that we were in for a savoury treat.  Chicken was roasted Mediterranean style and served with parslied and buttered, wide egg noodles and an amazing salad.  Buffet service is no easy fete at an event like this.  Just keeping the food hot can be a challenge but Diversity Foods obviously knows what they are doing where feeding large groups is concerened and every noodle tasted as if it had just been tossed in butter before our eyes.  There was some controversy as to whether our dessert was a trifle or a shmoo torte: it was rich and creamy and I didn’t really care what it was dubbed.

The afternoon was equally edifying and by the time we departed from U of W’s beautifully restored Convocation Hall, the sun was shining on the glistening snow.

Kath’s quote: “If we could give every individual the right amount of nourishment and exercise, not too little and not too much, we would have found the safest way to health.”-Hippocrates

Love-that is all.

The last 24 hours have been a long, winding strand of spaghetti.

The first time I ever ate a fresh oyster was when a friend and co-worker (actually my boss at that time) taught me the fine art on a Saturday afternoon at the Norwood Hotel here in Winnipeg. Now this was some 30 years ago so imagine my surprize when I went to create the link to the hotel above to see that Seafood Saturdays are still going on (from September to June) at the hotel dining room.

My instructor that afternoon was an oyster aficionado, showing me how to douse it with various sauces (my favourite being lemon and Worcestershire), how to cup the shell in your hand, how to tip it into your mouth but first tilting your head back slightly, so as to open the back of your throat.  I have enjoyed many an oyster, ever since.  My oyster mentor was Doug Stephen creator of Wow! Hospitality and many wonderful Winnipeg restaurant institutions.

Last evening, he greeted us at the door of Terrace in the Park in his robust manner.  Together with Chef Simon, the story unfolded that WOW! believes that the city needs a fish and seafood house and that the beautiful atrium which holds the restaurant formerly called Terrace 55, is just the place.  When the room was filled with invited guests who are friends and suppliers of WOW!, sipping on fine wines and sampling little tastes from the new menu, the room was literally vibrating with warmth and enthusiasm.  If last night was any indication, the concept will be a resounding success.

I limited myself to a single glass of wine because I knew that I had to get up very early this morning to work as a food stylist for The Best of Bridge Slowcooker Cookbook tour.  The publicist is a fellow that I have know even long than WOW!’s Doug, having met Rorie over 35 years ago when we both worked in the book department at Eaton’s.  Ron Robinson (of McNally Robinson fame), another “bookie”, worked there as well.  Years later when I was full time at The Keg Steakhouse and Bar, Rorie and his bride Sally asked The Keg to cater their wedding reception (not something they were asked very often) as they had sentimentally enjoyed many favourites from the appetizer menu together.  (Gord Howard, the owner of the Winnipeg Kegs was at the reception last evening too).

Sally Vaughan Johnston, who is the cookbook author, has been touring Canada to promote the book and when she and Rorie were chatting (as I put together the food set) they found that Sally’s stylist in Regina was a Chef by the name of CJ Katz who I will be food styling for next week when she starts her tour for the cookbook entitled Taste-Seasonal Dishes from a Prairie Table.  If she were to include Edmonton on that tour, Sally would style for her!

Shortly, I will head out the door to meet Sally and Rorie again, this time at the Prairie Ink Restaurant at McNally Robinson Booksellers (there, it is happening again!)  I have had a long and lovely career in the restaurant and food business and in the last 24 hours I can see so clearly how it is all woven together into a never-ending loop.  I love my work and my life as a foodie.

Kath’s quote: “Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.”
Charles Pierre Monselet

Love-that is all.

As soon as Steve Vodrazka, the owner of the Sonya’son Henderson Hwy. in Elmwood spoke, my sister and I recognized the accent.  He was from the same country that our Dad had immigrated from many years before-Czechoslovakia.  The posters of the picturesque Eastern European country confirmed that part of him must still yearn for his homeland.

Steve took care of every single table himself as well as the till and yet he was very patient when we had a hard time deciding what to order.  He asked if we wanted to try his minestrone which was his soup of the day.  He added that it was free “unless we didn’t finish it all and then it was $2”, so priced as his way of ensuring that food was not wasted.

As we ordered the perogies, he wondered if we wanted them boiled or fried.  We assumed that this meant pan-fried and indicated our preference.  When they arrived and we saw that they had been deep fried, we were originally disappointed as deep frying can sometimes toughen the delicate dough.  There were no worries with these: the dumplings had only been kissed by the oil and they were soft and absolutely as delicious as our own family recipe.  The sautéed bacon and chopped onions certainly enhanced the flavour.  The bacon itself was not overly salty but had a rich and smoky taste.

Next up was a boneless pork loin chop in a crispy coating which reminded us of the bread crumb mixture that my Grandma used to cover her fried chicken with.  The meat inside was moist and succulent.  Also on the plate was a tangy cole slaw and boiled potato cubes.

I opted instead for the little plate of French fries that I indulged in (for the sake of research….).  Oh my goodness!  I imagined the order going into the kitchen at which time the cook took a potato, sliced and cooked it.  That is how fresh tasting the fries were.  They were lightly fried, exactly the way I love them (contrary to the other members of my family) resulting in a soft and wobbly fry.  This may not be everyone’s description of choice, but it certainly is mine.  What do you know, a French fry that still tastes like a potato!

Recently, I saw in the Winnipeg Free Press that the Burger Club had declared that Sonya’s served Winnipeg’s best burger.  I wish I had known this previous to our lunch date as now I bet there will not be a seat to be had in the snug little place.

Warning: Sonya’s only takes cash and I don’t want you to be disappointed.

Kath’s quote: “Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”-Doug Larson

Love-that is all.