We do not get to go to many Winnipeg Jets’ games so when we are lucky enough to snag some tickets, it is a big event for us. To make the evening even more special, we start with a dinner out. We are very strategic about where we dine because we do not want to have to park twice in downtown Winnipeg. That is why the Keg Garry St. was the perfect choice on this particular game night. We found a parking spot in the vicinity of the Millennium Library which was exactly half way between the restaurant and the MTS Centre.

Upon arrival, we realized that our good idea was also considered a smart one by a whole lot of other people. The dining room was full and so we opted to wait out our time in the bar. There were also no lounge tables available so we found ourselves perched on the high stools at the bar. It turned out to be such a fun spot that when it was our time to move into the dining room, we declined and ordered dinner at the bar.

One of the attractions was that many of the other pairs of diners were also heading to the Jets game and so we amicably chatted about the Jets’ chances that evening, injuries and trades.

We started with the spinach salad which the kitchen was kind enough to split onto two plates. I don’t know what makes me so crazy about this salad (perhaps the sugared nuts, the creamy goat cheese or the beautifully blended salad dressing) but I could eat it every single day. Strawberries are especially dear this time of year and it felt like a very special treat to have so many slices peaking out from underneath the spinach leaves.

D chose the pistachio crusted salmon that comes atop creamy garlic mashed potatoes and Brussel sprouts tossed with bacon and maple syrup. He was very pleased with his choice.

I had a hankering for fish too and opted for the grilled ahi tuna on a bed of Asian cole slaw with a soy and sesame dressing. My first portion was too salty and so it was immediately whisked away and a substitute was provide that was absolutely perfect. I love the contrast of the seared meat on the surface with the cool and silky interior of the fish. The dish was light and satisfying and when it was game time, I still had the energy to make the quick walk to the arena.

Kath’s quote: “I think whenever anyone asked me why I wanted to be a hockey player, that’s where it all started, watching the Winnipeg Jets play as a young kid.”-Jonathon Toews

Love never fails.

I was not of the opinion that 295 Lobby on York needed sprucing up, but I was nonetheless impressed when Mr. WOW! Doug Stephen conducted a personalized tour of the restaurant for me. The former floor to ceiling draperies which separate tables along the round banquette were being replaced and cozy round booths now line the north wall and will certainly satisfy diners who are looking for romance or extra privacy. The back rooms are still in tact which I am pleased about, as I attend a group that utilizes the space on a regular basis.

D and I have a particular inclination for seafood and make it a priority to scope out the best places when we travel. We have a fondness for the oyster and raw bars of Boston where amicable oyster shuckers will listen to your woes (and joys) like a bar keep. Modifications have been made to 295’s bar so that Chef Jesse Friesen can hold down the fort from their new oyster bar. Jesse is not only a talented chef but passionate about fresh products, innovative cooking preparations and his home town of Winnipeg, so he is the perfect personality to take on a limelight role such as this.

Prawn Cocktail

On this evening, I divided my time between the raw bar where I sample the poached prawns (above) and a bevy of oysters including the cooked ones below.

Recipe in honour of a regular guest

I also had a chance to sample

the WPG Burger

and the back bacon cheese toast. Both were fabulous, but Chef Jesse has a deft hand with seafood, so when you go, ensure that you same some room for

his Coconut Shrimp with a crumble of macadamia nuts and cilantro crème fraiche.

My 295 favourite of Tuna Tartare featuring Canadian albacore has thankfully remained on the menu. I enjoyed the toasted panko flakes which provided a subtle crunch, but particularly the silky drizzle of a fine sesame oil producing additional depth.

DT’s is the first restaurant that I know of in Winnipeg to print a gluten free menu. I am sure Winnipeggers will applaud this.

So, check out the changes in décor and the new food offerings, but in particular spend some time with Chef Jesse. Readers in this space know that I am a big fan of his and predict great things for him.  You’ll be able to say “I knew him when….”

Kath’s quote:“If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others – it’s the same with music.”-will.i.am

Love never fails.

Sous Sol is somewhat of a mystery, including its location. When we instructed friends to join us at the restaurant we gave them the address and then had to add that it was in the basement and that they must enter from a back lane where they would get no assistance by signage. Searching it out was well worth the trouble.

The funky Parisian interior features whitewashed walls, turquoise painted wooden chairs, dim candlelight and mismatched china plates. It all worked and created an intriguing, cozy ambience. The evening that we dined was a chilly one so our shawls and fuzzy sweaters were in keeping with the casual décor.

On the night that we visited the appetizers featured on the ever changing menu were steak tar tare, scallops done in a Coquille St. Jacques style as well as a little pot of poached shrimp and clams. Keep in mind that if you go to check out the little French bistro you may find something entirely different on the menu. This meant that we could count on the use of fresh seasonal items in the dishes and it also added to the mystique of the restaurant.

Our mains were as delectable as the starters featuring lamb shank, beef noisette and salmon. All meat entrees were tender and succulent and perfectly

offset by savoury sauces and carefully selected and prepared vegetables.

For our party, crème brulee was a “must” testing the culinary skills of Chef Mike Robins. The thin caramelized crust of the custard dessert, splintered when struck by the back of a spoon, exactly the way the classic dish’s preparation might have been taught in culinary school. Perhaps too, Chef picked up the skill working at a Michelin starred restaurant in New York.

A lovely amuse bouche of sea salted chocolate accompanied the cheque which was a fun surprise given that the treat from a chef typically commences a meal by “delighting (amusing) the mouth”. The final mystery of the evening revolved around the bill, but let’s not spoil all the surprises.

Sous Sol (when translated means basement)

The address is not included on their website but is at 22-222 Osborne St. Remember that you enter off of the lane which runs at a right angle to Stradbrook St. Look for a plain black awning and a glass door that says “Building B, Lower Level”.

Hours have recently changed an they are now open Thursday to Saturday, 5 pm – 2 am. Reservations not accepted. Not accessible to persons with disabilities which is such as shame as our daughter Beep would love it!

Kath’s quote: “A good cook is the peculiar gift of the gods. They must be a perfect creature from the brain to the palate, from the palate to the finger’s end.”
-Walter Savage Landor

Love never fails.

A business associate asked to meet me her for lunch so that she could get some traveling tips about Isla Mujeres. The opportunity was a perfect excuse to think about warm temperatures in the middle of winter. We decided to meet in the vicinity of her office at Peaks Restaurant at 106 Scurfield Blvd. in Whyte Ridge.

I suppose it was because we were both contemplating fitting into our bathing suits, that we ordered salads. She ordered the Greek Salad and me the Strawberry Spinach Salad. Each of us added a grilled and sliced chicken breast. Large pieces of garlic toast were perched on the rims of our salad plates. They had been saturated in butter (a good thing) and were crispy as well as delicious.

I admired my friend’s salad from across the table not knowing her quite well enough to request a taste. I noticed that her Greek salad included plenty of crumbled feta and kalamata olives. Uncharacteristic of a traditional recipe, the salad also included home-made croutons. As she asked the questions and I did all the talking, it took me longer than her to consume my huge lunch.

The delectable slices of strawberries, toasted almonds, shredded mozzarella and red onions were a summery taste as we chatted about golf carts, seafood restaurants and the best beach spots. The restaurant’s own poppy seed vinaigrette provided both acidity and sweetness and made the varied ingredients sparkle like the sea.

When a call was placed to the owner of the restaurant to check on the spelling of the unusual family name (Skrbic), he hinted that they originate from Eastern Europe so I was not surprised by the generous portions having travelled to the area in the past.

Peaks Restaurant & Catering (as stated on their website), external sign reads: Peaks & Ridges

Kath’s quote: “The West wasn’t won on salad.”-North Dakota Beef Council

Love, that is all.

When Mel & Alda’s was situated in the Colonias we had the pleasure of visiting Fredy, Anna and their daughter Jennie. Boy, oh boy, can this family cook!

The gang ordered the sopas (a thick crunchy corn tortilla) topped with a seasoned chicken and pulled pork. Everyone agreed that they were sensational!

I asked for Fredy’s recommendation and tasted a bean, pork & queso quesadilla. It was delicious but did not make for a stellar photo.

Fredy sat down at the next table to have a visit with Anna and eat his own breakfast.

Perhaps he say us ooggling his plate, so he ordered a second one for us to share. These were fried tortilla strips, a light tomato sauce, topped with two fried eggs, cremo, and a great avocado sauce. They too were fantastic!

We intend to visit Fredy’s for breakfast when we are on the island in the near future. I cannot stop thinking about those eggs!

Kath’s quote: “An egg is always an adventure; the next one may be different.”-Oscar Wilde

Love, that is all.