No trip to Isla Mujeres would be complete without a visit to Fredy’s. Read here about past visits: long ago, 2011,  2013, 2014, 

We have been friends with Fredy for so long that Sister #3’s photo of them together once adorned his restaurant wall (prior to the most recent renovations that is). One year we even ate Christmas dinner at Fredy’s!

We don’t even look at the menu any more. Almost everyone knows what they will order.

Baked Chicken Fajitas for Sister-in-law #3.

Mexican Platter for Sister #3.

Double-boned pork chops for the rest of us (4 of us on this evening). My husband D had not been to Fredy’s as often as the rest of us and was absolutely blown away by his pork chop. He went on and on about the cut, the preparation, the grilling, the tenderness and the taste.

D has owned his own restaurant and was a broiler chef for years and years and he knows his stuff. He could not say enough about Fredy’s skill in the kitchen.

When we first sat down, Fredy brought out his chips with guacamole and pico de gallo. I rarely order cocktails at dinner but Fredy’s pina cooladas are stellar!

You owe it to yourself to check Fredy’s. His food and clever/dry wit will have you coming back for more.

Kath’s quote: “I have three sets of humor. One I keep in a bag of salt, because it’s the dry one.
” ― Jarod Kintz

Love, that is all.

 

 

 

 

 

 

The north east corner of the city was where I grew up. The majority of my large family still calls East & North Kildonan “ home”. I have always felt sheepish that I reside in a south/central neighbourhood where I can walk to many of Winnipeg’s best restaurants and they have been somewhat restaurant “deprived”. The game-changer is 925 Bistro & Lounge.  My husband said this: “I’m sure that every neighbourhood would love to have a place like 925-basic and comfortable with fare that has been elevated by a talented chef.”

Stephanie is the manager of the Bistro which is owned by her family of Kelmar Bakery and Kelmar Meats right next door at Headmaster Row and Lagamodiere. We had the pleasure of meeting her on our first visit and she personally took care of us most recently.

We need her assistance to decide what to order. She started us with a shared order of Mussels which had been steamed in dill and white wine. Little spoons were delivered in advance so that we could scoop the seafood out of the shell and ladle the broth from the bowl at the same time. I have eaten mussels in Paris, New York and Montreal and I have never been offered this simple but ingenious touch. Grilled toast accompanied the dish for us to lap up the juices at the very bottom of the bowl.

My husband was tempted by the smoked ribs but decided upon the special that evening- a bison burger topped with foie gras (duck liver). The subtle buttery tastes of the foie gras were a little bit overpowered by the caramelized onion and fig marmalade, but the latter was so delicious that the special burger was a hit! The skinny hand-cut fries sealed the deal. Foie gras served in a strip-mall restaurant? That is what my husband meant by “elevated” fare.

My Slavic heritage pointed me to the Veal Schnitzel. Although the meat had not been thinned and tenderized to the delicate escalope that I am accustomed to, it held its own alongside the lemon caper sauce that adorned it. The buttered linguine and fresh seasonal vegetables ensured that the overall dish was a perfect choice for a cooler fall evening.

We arrived early that Monday night and as a result, we were sat at a quiet booth. On another visit I was there later in the evening and the place was hopping with a large group of excited diners. Be cautious about your arrival time if you are interested in intimate conversation. Stephanie tells me that they are strategizing to solve their ambient noise issue.

Kath’s quote: “My idea of heaven is eating pates de foie gras to the sound of trumpets.”-Sydney Smith

Love, that is all.

Have you driven down Sherbrooke St. recently on a weekend morning? If you have, you are likely to have seen the line ups at The Tallest Poppy and Stella’s. Another place that is a less trendy spot but just as good is called The Nook. The latter has been around long before the area became gentrified; thirty years in fact. Originally a Salisbury House, the corner spot was once known only to staff at the Misrecordia Hospital but more recently, the place draws a varied crowd. On this day, my sister and I were meeting for a quick lunch. I was concerned that we might not be able to get a seat (by a window) without a wait, but arriving just before noon, meant that we had no concern.

I selected a spinach and feta omelet from their extensive menu. The eggs were perfectly cooked (i.e. not “overcooked” which often happens with omelets) and the stuffing was plentiful. Served with a side of toast, it was a satisfying lunch.

My sister was on the spinach trail too and opted for a spinach salad with grated mozzarella, hard cooked eggs and side bacon. You could tell the latter was not the lesser ingredient of bacon “bits” as the entire crispy strip crowned the top of the dish. The hot dressing which accompanied the salad was made from what we thought were the bacon drippings and provided a savoury treat. Athina emailed me after my Canstar piece was published to clarify that this is not the case. She indicated that her vegan customers were upset. The result is a hearty salad absolutely packed with satisfyingly salty flavours.

I have it on good authority that their burgers, chicken fingers and perogies are all tasty too.

Proprietors Athina and Bill Parasidis know the formula to keep their guests coming back, sometimes many times per week: fresh ingredients, expertly prepared and served with efficiency and courtesy.

Kath’s quote: “Fortunately I am not one of those beings who when they smile are apt to expose remnants, however small, of horrible and degrading spinach clinging to their teeth.”-Salvador Dali,

Love -that is all.

I have volunteered at the Children’s Hospital here in Winnipeg for a number of years. Many hours on the job are spent snuggling a baby and staring out the window. In doing so, I have often wondered about Tom Yum Thai that is often within my gaze at corner of Sherbrook St. & William Ave. Recently, the opportunity to discover more about the restaurant, presented itself.

The place is cozy with booths along one wall and delicious aromas wafting from the open kitchen. On the day we visited, they explained that they were short staffed and it was obviously “all hands on deck” with one of the regular cooks taking care of us at our table. This sometimes makes for a disastrous dining experience but not when smiles are genuine and food so authentic and delicious.

First up was a “Lettuce Wrap Salad”. We wondered: is it a lettuce wrap or is it a salad? While we were scooping spoonfuls of sautéed veggies and crunchy rice noodles onto torn lettuce leaves, we realized that indeed both descriptions were appropriate. The first successful bite could be dubbed a “lettuce wrap” but subsequent attempts, kind of fell apart in our hands. We immediately reached for our forks, not wanting to interrupt the delicious tastes, which turned out to be more like eating a “wrap salad”. Don’t let the mess dissuade you. The mushrooms, red and green peppers and onions were perfectly seasoned with basil and proved to be absolutely delectable.

We especially loved the Tom Kha Galangal Soup. Typically my favourite Thai soup, the galangal is an authentic ingredient that definitely gives the soup its distinctive floral flavour. The galangal, which physically resembles ginger (but not in taste), is thinly sliced from raw product. In Tom Yum’s version the galangal appears to have been pickled or at least stored in brine. Cut into very thin little ribbons it holds a prominent place in the texture and flavour profile of the soup. We also loved the sweetness of the coconut broth. Palm sugar is typically called for, but we detected that brown sugar was utilized providing caramel notes.

The large shared bowl of soup along with the starter was the perfect amount for a tasty, light lunch. We would not have known that this had not been a regular day in the restaurant, had we not been apologetically told.

Kath’s quote: “Food, like a loving touch or a glimpse of divine power, has that ability to comfort.” Norman Kolpas

Love, that is all.

Here is a round up of my favourite restaurants for 2015 (sorry Winnipeggers only one is from here).

For Christmas last year D gifted me with a trip to White Rock and then Seattle early this past year to visit old and dear friends.

1. The Seahorse Grill, Crescent Beach, White Rock BC

D could not resist the Pan Seared Scallops in lemon grass sauce accompanied by fregola pasta and market vegetables. The taste of the enormous scallop that he shared with me as absolutely delectable-sweet and silky, just like a fresh scallop should taste.

Friend Nance ordered what she claims she cannot resist with each of her many visits to the Seahorse Grill-the Linguine Vongole. She offered me a swirl and I know that if the opportunity is afforded me in the future (and I am currently making those plans), I would certainly order her selection. The freshest of clams were poached in white wine broth, olive and plenty of garlic and then perfectly heaved together with el dente linguini.

My Smoked chicken and pasta choice was perfect with generous slices of chicken breast and a bone in cuts as well, the dish was laced with garlic and beautifully paired with a hearty pasta.

2. The Fat Hen, Seattle Washington

The morning we visited, Owner/Chef Maximo was in the tiny café kitchen where he whipped up the most decadent and rich breakfasts for D and I. His wife had baked all the pastries that were featured in the restaurant including the perfectly bubble filled baguette that I used to sop up every single bite of my delectable sauce.

Since we were in seafood territory, D chose the Benedict with wild Alaskan smoked salmon. The petite roasted new potatoes were a delectable accompaniment.

I needed help with my baked eggs alla boscaiola where two eggs had been plunged into a bubbling solea tomato sauce with sausage, mushrooms and mozzarella, to finish the cooking process. At least, this is how we guessed the dish had been prepared. The more quickly you broke into the egg, the softer the yolk was that had been poaching in the hearty sauce. By my last bite the egg was fully cooked.

We spotted Maximo as he efficiently let down a counter to cover the doorway to the kitchen to lovingly plate and complete his delicious fare. He was shy (and busy) but came out for a moment to shake our hands in greeting.

Fredy’s, Isla Mujeres, Mexico

One of our regular stops on Isla Mujeres is to our friend Fredy’s. We met Fredy many years ago when we first started visiting the island. His dry wit, love of family and fabulous food, keep us coming back, year after year. We even ate Christmas dinner there one year.

On this year’s visit at the end of February I couldn’t resist Fredy’s double boned pork chop. Perfect seasoned and grilled, sometimes I dream about them.

Da Emma, Old Montreal, Quebec

In July I visited Da Emma housed in Montreal’s first prison for women. The Restaurant’s walls were impossibly thick but contrary to what you might first expect, the ambiance was warm and inviting.

We started with bruschetta where I confirmed anew how much I love fresh garlic and tomatoes and crunchy baguette.

Next up was eggplant which featured thin layers of my favourite vegetable and a delicate tomato sauce.

For my main, I chose “Piglet” even though I felt awkward about ordering something with such a cute name. The skin was crunchy, the silky fat melted away and the meat was perfectly seasoned and prepared.

Toscano Doc, Montecatini Italy

When I read through Trip Advisor reviews of a restaurant I am interested in what fellow travellers have to say but even more so when a local goes to the trouble of commenting and recommending their favourite spots. On the very first night that we were in Tuscany in October, we went with one of these suggestions. Little did we know that first evening that we would return almost every other night of our week’s stay. One reason was our server Francesco who spoke great English as a result of spending six months in Australia. He hopes to come to Canada for an extended stay as well. One evening D went in to order a couple of pizzas to go and waited with a beer. When the pizza was ready, Franccesco wouldn’t hear of D paying for it, saying that he appreciated our business (and our company).

Everything we ate there was delectable but I want to give special accolades to a pretty non-descript menu item: fried seafood. OMG-perfectly seasoned, the lightest of coatings and a delicate plunge into the fryer produced a dish so fine that once D gave me a taste when he ordered it, I schemed to return so that I could indulge in my own plate.

Enoteca, Winnipeg

In the same manner that someone might say “I admire the work of a certain photographer or craftsperson”, I admire the work of Chef Scott Bagshaw. I have never laid my eyes on a plate that he has composed without given due respect to his artistry. Our recent visit to Enoteca Wine Bar was no exception.

When you identify yourself as a new guest at Enoteca, a server explains how to order and how the dishes will be served. One and a half to two dishes per person were recommended and each dish was served separately to the table. The intention is that every dish will be shared by dinner companions.

The first dish that arrived was Blue Swimmer Crab which had been pulled from its shell and enhanced with cucumber and apple. The delicate texture of the shellfish was offset by the caviar and especially the crunchy grains of rye. The silky crème fraiche finished our appetizer in both texture and taste.

Knowing that vegetable centred dishes are the new culinary trend, we were not surprised to see that Chef Scott was ahead of the movement. Veg-centric dishes focus on flavour. Being meatless is secondary. Proteins are still included, but they’re more of a flavour enhancer. We spotted many such dishes on Enoteca’s menu and finally decided upon the Roasted Cauliflower utilizing “cave aged” gruyere to intensify the taste. Panade added moisture, rough cut almonds provided crunch and capers the saltiness.

Our final plate was Chef Scott’s take on a meat and potato dish. Hanger steak was once referred to as “butcher’s steak” because meat cutters would set the especially flavourful cuts aside for their own use. Pan-seared oyster and morel mushrooms both added meaty tastes to the dish as well. For crunch (can you see a trend here?), crispy baby potatoes provided the crib for the dish.

2015, oh what a year for food and travel!

Kath’s quote:  “The world is a book and those who do not travel read only one page.” – St. Augustine

Love, that is all.