I was recently invited to attend a “new” spin on an old favourite- a beer and cheese tasting, as opposed to a traditional wine and cheese party.  I say “new” with qualifiers because both beer and wine have existed since the beginning of time.

First up was Molson M paired with Oka Classique.  This was my first taste of Molson M and I appreciated its creaminess and lack of bitterness.  The selected cheese complemented the sweet, maltiness of the beer.  The carbonation of the beer cut through the richness of the cheese and cleansed the palate.  I intend to remember this for my next formal dinner party and surprize guests with a glass of beer instead of the sorbert cleansing course.

Rickard’s White is one of my favourite “boutique” beer.  This is perhaps because I am drawn to the fresh, crisp taste of cilantro and the beer is fashioned with ground coriander which is the seed of the herb.  The result is a drink with a slight spiciness and a refreshing finish.  An intense, yet velvety Brie was served as a complement.

Last, but not least, was my favourite pairing: Molson Canadian 67 Sublime with a spicy Monterrey Jack.  Since I have long been a lover of light Mexican beer with a wedge of lime squeezed into the bottle, this beer is my new “go to”.  The hint of natural citrus flavour in the beer is the perfect way to cool and refresh your mouth after a hot taste of the jalapeno infused cheese.  If you close your eyes, you could be lying under a palapa on a Mexican beach.

Throughout this tasting, we were hosted by a to female executive from Molson’s (her job title is VP of Beer Reverence-how awesome is that?) who coached us to raise our glass to a light source in order to observe the colour, clarity and foam of the beer.  Then to bring the glass to our neck level and fan it right and left under our noses (more than anything-this looks really cool)!  Next, we were encouraged to discover the first scents of the elixir and then to release even more aromas from the hops and malts by swirling our glasses to release additional carbonation.  Our noses were plunged deep into our glasses for the next step, to take in a long, deep smell.  And finally, it was time to drink!

We were instructed to allow enough beer to cover our entire tongue and taste receptors, to keep our mouths closed and breath through our noses (the opposite of swimming lessons).  This is called “quaffing”.  And thankfully, we were not instructed to spit but to ensure that the beer flowed down the back of our mouths where there are other important taste receptors.  Oh yes, and then we were to breathe.  “Quaff, swallow, breathe.”

Our son J1 is studying to become a brew-master and is already a beer connoisseur.  I hope that he will be impressed by his ole Mom and her newly acquired swilling techniques.

Kath’s quote: “He was a wise man who invented beer.”-Plato

Love-that is all.

I do not live a spontaneous life, but there are occasions when spur of the moment decisions can be made and it is a wonderful feeling. This past Friday night I was invited to a “wet run” of the newly refurbished St. James Keg and although I knew that Sister #3 could accompany me, there were two more invites available and I did not want to let the opportunity go unredeemed.

So I invited along two young Moms who really needed a break and a treat (especially when it meant that their spouses managed bed time at home for the little ones).

We shared a couple of appetizers including this succulent Shrimp Cocktail.

The food was perfect with the teeny exception of the butter for the lobster tail which was not clarified.

The steaks and prime rib were tender and precisely cooked and the sides and additional courses gave me the opportunity to try a couple of things that I do not tend to gravitate to on The Keg’s extensive menu.

We ended our evening with 4 spoons and an Apple Crumble.

The service by petite Sam (female) was more than attentive and it would be an understatement to say that a good time was had by all.

Equally important to me and this particular circle of friends was that the token amount of money spent to be a part of the evening was being funneled through the Keg Spirit Foundation to the Rehabilitation Centre for Children.  Our family has directly benefited by their equipment loans and modifications of adapted devices.  Therefore, we were happy to top up the $5 per dinner with a generous donation.

Being able to give back when you are so enjoying your evening, your life and your blessings, is such a pleasure.  The Keg makes it easy every year when they offer up a special menu that provides a built in contribution to their Keg Spirit Foundation.  A sneak peak at this years offerings include Herb Roasted Chicken, Prime Rib and Snow Crab, Sirloin with Jumbo Shrimp & Scallop and Baked Halibut.  I have to get back there soon…

Since 2001 the Keg Spirit Foundation has contributed more than $1 million to Big Brothers Big Sisters at both national and local levels.  Other national charities that have been supported include Free the Children (I will be  attending “We Day” again, later this month) and the Ladybug Foundation program, initiated by Winnipeg’s own Hannah Taylor.

I am looking forward to seeing what the final tally for the evening will be but in the mean time, the opportunity for a fun and relaxing night out with the girls-priceless.

Kath’s quote: “Time is an herb that cures all Diseases.”-Benjamin Franklin

Love-that is all.

On the very first night that the Keg ‘n Cleaver opened on Garry St., I was one of those full-length dressed hostesses to greet you at the end of the line (which was down the sidewalk).  The Keg was my start in the hospitality business, as well as so many other successful Winnipeggers.  My family has been entwined in its history ever since that first night.    The story goes on and on, but let me fast forward to last evening.

We were invited to the preview party at the newly refurbished St.  James Keg.  Before I got caught up seeing many beloved friends, I managed to take some photos of the sleek and still cozy new interior.

How has a restaurant like The Keg managed to keep reinventing itself in new and fresh ways, when most of its competition from back when it first opened in Winnipeg, is long gone? I have two thoughts on this:

1) They have always been true to their hero product-beef.  I know how stead-fast this loyalty has been because I was one of their “smart-alec” Marketing Directors that declared that their menu would have to evolve to less red meat and items like pastas if they were going to survive (boy was I wrong).

2) The Keg’s focus has always remained on people.  Young people have been given the best hospitality training and have been taught the value of very hard work and have been richly rewarded for their perseverance and talent.  Most members of Winnipeg’s Senior Management Team started in the dish pit and behind broiler bars.  They are a “family” and therefore treat their guests as if they were being welcomed into their home.

And in the case of the St. James Keg, home is an elegant and uncluttered space.

Gone in all the Winnipeg Kegs are the rough cedar walls, the brick a brack, the huge vases full of silk flowers and the celebrity renditions on the walls.

Fireplaces have been retained and comfy booths, but everything else has been packed away with those full length hostess dresses.

Angela Chapdelaine is the General Manager of the St. James Keg.  She runs a tight ship and you always know where you stand with her.  She is a part of a Keg Family Legacy in Winnipeg.  She lost her much-loved Dad this summer.  He would have been so very proud of what she has built and achieved.

But what of the evening’s food and drink?  Yes, we were greeted by trays of well-selected wine and those amazing Keg Caesars. The array of appetizers were delectable but I kept my appetite for the teriyaki steak skewers and the prime rib sliders.  Ahh, the beef.

Kath’s quote: “Beef is the soul of cooking.”-Marie-Antoine Carême

Love-that is all.

When it was J1’s family birthday dinner recently, I was surprized when he asked for a steak supper.  After all, he works part time as a dining room server at The Keg Steakhouse and Bar, wouldn’t he have had his fill of red meat?  Apparently not.

D went to great lengths to select the chicest of cuts.  Nothing was too good for our son on his 25th birthday.  The selection of Angus Beef meant that the steaks were beautifully marbled and oh so tender.  Since I am the daughter of a meat man, I know that marbling contributes to taste and aging enhances tenderness.

The Cutco steak knives that I took out of their wrappings for the evening certainly impressed.  J1 demonstrated just placing the knife on top of his steak and the utensil sliding through (with no effort on his part) to produce a perfect forkful.

Also on the menu were all of J1’s favourites: baked potatoes topped with real bacon, green bean casserole and herb pull apart loaf.  The heart image below is a random piece of the loaf-I kid you not! For dessert though I was stumped as J1 is not a cake guy but I remembered chatting with a friend about a Mock Apple Pie recipe and had to give it a try.

Would you know that it was filled with zucchini from this photo?

D said with amazement at a taste of the pie: “Well this proves that you can put sugar and cinnamon on anything and it will taste good!”

Kath’s quote: “Every year the number of new cookbooks increases, but in spite of them the progress made in this most useful of the arts is not ever overpowering. On the contrary, we must regretfully admit that nowadays people no longer prepare the fine and nourishing dishes that our mothers used to make.”-Anna Dorn, Cookbook Author (1834)

Love-that is all.

Our plans are in place for Thanksgiving weekend and I have my assigned dishes to prepare at “Life is Good” and then wrap and carry to “Kappy’s Korner” where we will all assemble.

This will likely be the last Thanksgiving dinner spent in this way as Sister #2 and her husband will have their neighbouring cottage completed by this time next year.

I think that the great room in that locale was designed especially with extended family dinners in mind.

The biggest hit most years is Sister-in-law #2’s Pumpkin Crunch Dessert.  This year, I am actually remembering to post her recipe in advance o that you can make it for your festivities if you wish.  39 of my family members think that it is the best thing to happen to Thanksgiving dinner.

 

Kath’s quote: “Pumpkin pie, if rightly made, is a thing of beauty and a joy – while it lasts…..Pies that cut a little less firm than a pine board, and those that run round your plate are alike to be avoided. Two inches deep is better than the thin plasters one sometimes sees, that look for all he world like pumpkin flap-jacks. The expressive phrase, ‘too thin’, must have come from these lean parodies on pumpkin pie. With pastry light, tender, and not too rich, and a generous filling of smooth spiced sweetness – a little ‘trembly’ as to consistency, and delicately brown on top – a perfect pumpkin pie, eaten before the life has gone out of it, is one of the real additions made by American cookery to the good things of the world. For the first pumpkin pie of the season, flanked by a liberal cut of creamy cheeses, we prefer to sit down, as the French gourmand said about his turkey: ‘with just two of us; myself and the turkey.'”-‘The House Mother’

Love-that is all.