I was first introduced to Steve’s Bistro by reputation.  A good friend raved about his lunches and special dinner parties.  When I arrived at the location on west Portage Ave., I was surprised to find that it was at the end of the street where we lived when we were first married.  The current manifestation is barely recognizable from its original state ,as Steve’s Place has morphed from a burger stop to a cozy neighbourhood bistro that is beautifully appointed.

I had met Steve on a previous visit.  He is welcoming and gregarious and passionate about the food that he offers his guest.  I did not see him on this day, as we arrived considerably later than the bulk of the lunch crowd.  But the food was just as good as on previous occasions, even without his presence.

My lunch date was a long time friend who I had just fetched from the airport.  We both chose specials and hers was the Shrimp Caesar Salad.  She asked our server about the garlic level and was told that it was not overly garlicky. She remarked that it was absolutely delicious, but garlicky it was as well.  Even after chewing gum, she had to apologize when we were greeted by another friend.

I was tempted by the lemon and Dijon chicken special.  The little strips of chicken appeared as if they were trimmed off larger breasts.  This practice is not only a prudent manner to run your kitchen but offers the guest the most succulent offerings from the bird.  They had been drenched in a hearty and grainy mustard and were beautifully complemented by the rice pilaf AND pita points.  I find this practice of serving two carbs (but no veggies) is typical of Greek cuisine.  I was not complaining because both sides were to my liking, but by the time my evening supper came along, I was craving something green.

I mentioned that I was dining with an old friend.  We met in university and have remained connected through many of life’s joys and heartaches.  We had traveled to Greece together decades previously and had some memorable tales of Greece’s national drink –ouzo.  The special cocktail on this day was an unusual concoction of ouzo and lemonade.  The taste took us back to our younger and carefree days and we knew that we had come to the right place.

Kath’s quote: “There are many miracles in the world to be celebrated and, for me, garlic is the most deserving.”
Felice Leonardo (Leo) Buscaglia

Love-that is all.

If you ever had to opportunity to visit Quebec City I would highly recommend a quick trip over to Île d’Orléans.  This picturesque island is made up of six communities and loads of farms, shops, churches and museums.  Known as the “Garden of Quebec” the island is a great place to purchase seasonal fruit and vegetables, the strawberries where ready when I was visiting, as well as awesome and maple and apple products.

We stopped at Cidrerie Verger Bilodeau, an apple orchard in St. Pierre where the hostess provided endless samples of apple liquors, dressings and spreads. I purchased apple dessert wine and some apple butter which I enjoyed with brie and baguette once I arrived in Montreal to visit my nieces.

Next was Les Fromages de l’isle d’Orléans in Ste-Famille, home of the first ever cheese made in the Americas. Le Paillasson cheese is first recorded to have been made in 1635 and is a firm cheese that you fry in a pan of butter, similar to the way the Greeks prepare Halloumi.

Our second stop in Ste-Famille, was at ferme au gout d’ autrefois, purveyors of duck and goose products.  My hostess, Chantal picked up a jar of goose thigh cooked in salt and goose fat.

Our final destination was Chocolaterie de l’île d’Orléans in Sainte-Pétronille to pick up a treat of Belgian style chocolate for the drive home.

The next morning we feasted on our lovely purchases as part of our breakfast.

Kath’s quote: “How can you govern a country which has 246 varieties of cheese?” –Charles de Gaulle

When you walk the streets of old Quebec City you soon realize just how young the western provinces are in comparison.

After a hot day full of walking up the steep hills of this amazing place, we were all ready to tuck into some comfort food.  We were advised to make our way to St. Louis Road to Aux Anciens Canadiens.

Housed in a home that was built in 1675, this quaint restaurant was the perfect setting for an early dinner. The menu du jour is offered until 5:45 p.m. daily and we arrived just in time to take advantage of this incredible value.

We started with a choice of the Portage du jour, Chicken vegetable the day we visited, or the Soupe aux pois Grand-mere AKA Grandma’s pea soup.  I choice the later and was pleased with my choice.

There was a wide variety of main courses to choose from.

Gabrielle selected the Fricassée de suprême de poulet et legumes, like an open faced pot pie of puff pastry with grilled chicken and veggies.

Marie choose the Tourtière du Lac St-Jean aux gibiers which featured a variety of wild meat. It was served with fruit catsup and purple cabbage, which the girls tell me is just how their grandma would have served it.

Chantal and I selected the Saumon à la façon coulibiac et sa fricassée de légumes et crevette and it was decedent and fantastic!  Salmon is mashed with seasoned potato, topped with matchstick vegetables, wrapped in puff pastry and served on a pool of shrimp cream sauce.

Unfortunately they were out of the strawberry pie that they had offered as their dessert of the day.  I should have gone with the pear sorbet which would have been the perfect end to a rich dinner, but I was in Quebec so I had to try the tarte au sirop d’érable, a maple syrup pie that was amazing.

So our dinner included fresh bread, soup, entrée, a glass of wine and dessert.  My bill was $19.95 plus tax.  I told you it was an amazing value.  All of this in a sweet, traditional setting, with good service and the best company.  An evening I will never forget!

Kath’s quote: “He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.”  Michael Pollan

Love-that is all.

The rest of the afternoon was spent with more visiting and a team scavenger hunt (where my team reigned victorious)!  Then it was off to the local park for a cross-border softball game.

Everyone who was willing was invited to partake from the youngest to Grandma Jean herself.  There were some surprize hitters and base runners and it was a close match.  Lightning called an end to the game and the start of our picnic supper.

In the end the Canadians won (in our minds at least)-consistent with the Olympics we brought home a bronze…..   Supper was another all American feast of fried chicken, beans and cole slaw.

After a leisurely morning sipping big mugs of coffee, we assembled for brunch on Sunday morning which was put together at various kitchens and by a variety of participants.  There was an egg casserole, French toast, fruit salad and pecan, cinnamon buns-yum.

Catching (and releasing) baby trout with a net.

The youngest member of the gang, still in his pjs.

Hanging on tight to Big Mable.

Prince Harry hair styles on the Ladyman brothers.

The sky had cleared and the temperature had risen and water sports dominated the rest of our stay.  Various configurations of cousins went fishing in the stream and lake, tubing, kayaking and sojourned to a floating trampoline.  I got to join in on an invigorating speed boat ride to the other end of the lake where we spotted loons and a perched eagle upon our return.

Family members started making their departures at staggered intervals.  Almost an hour was spent when D and I decided to do the same, exchanging emails and making declarations to befriend each other on Facebook so that we could keep in closer touch.   I love when social media is used for positive connections and not just frivolity and gossip.

Actually, there was a rumour started even before we had pulled out of the drive way, that the next get together would take place on the Canadian side, eh?

Thank you Sharon, Dan, Danny, Nancy, Dale, Tammy and all the kids for all your trouble hosting and loving us with food.

Kath’s “In any world menu, Canada must be considered the vichyssoise of nations — it’s cold, half-French, and difficult to stir.”-James Stuart Keateqyote

Found on the little island where I spent my morning.

Love-that is all.

Grandma Jean and I worked together years ago at the same restaurant.  I boldly told her that I was going to marry one of her sons, and years later, even I was surprized, that this fore-telling came to be.  D’s family is even more enormous than my own.  Whereas we are very concentrated in North-East Winnipeg and at the same cottage area, they are spread between TO to the east, Calgary to the west and Phoenix to the south.  This is why Christmas and reunion weekends are so important in their clan.

D’s cousins, Aunt & Uncle who live in and around the lake area of Minnesota, invited us  (and extended family) for the August long weekend, so we Canadians would have some extra time to travel.

We arrived late on Friday evening and assembled in the Pavilion for hugs and hellos (D had not seen one first cousin since they were both 6)!  After a relatively early night, our cottage full assembled for coffee and breakfast together and then we headed to the host cabin for the rest of the day.

There were no arranged activities for the morning so we assembled in little groups to catch up and reminisce.  For those that required a quiet spot, there were many available for blissful times spent gazing at the vistas.

Lunch for 40 was a significant fete.  A variety of cooking stations were set up.  Cousin Danny had one of those propane turkey fryers that was filled with water and was able to accommodate a number of cobs at once.

A crock pot full of melted butter was set beside for dipping the cobs into.  I honestly do not need any other addition to Minnesota corn.  The ears had just been picked and then husked that morning and the sweetness was astounding.  Some family members had three cobs!

Bratwurst were being grilled slowly at another station.  This practical live coal barbeque was fired up.  The wood is lit in the small chamber to the side and then when at the optimum temperature, the smoke and heat enters the large chamber where the grills are placed.  As a result Darnelle (the cousin with the tongs) is not actually working over an open flame, which means that many sausages can be cooked at one time without worrying about flame ups or hot spots.

Lucky for us char lovers, she cooked some extra well.  These were served with mustard and sauerkraut just like at a Vikings game.

Big wedges of watermelon were out (my meager contribution) and what for dessert?  Well apple pie of course (and pecan to be accurate).

Grandma Jean had baked these in her country kitchen in rural MB and transported them safely across the border.  Grandma Jeans pies were one of the many reasons for my early matrimonial declaration.

The fun and eating continues in Part 2.

Kath’s quote: The pie should be eaten “while it is yet florescent, white or creamy yellow, with the merest drip of candied juice along the edges, (as if the flavor were so good to itself that its own lips watered!) of a mild and modest warmth, the sugar suggesting jelly, yet not jellied, the morsels of apple neither dissolved nor yet in original substance, but hanging as it were in a trance between the spirit and the flesh of applehood…then, O blessed man, favored by all the divinities! eat, give thanks, and go forth, ‘in apple-pie order!'”-Rev. Henry Ward Beecher

Love -that is all.