If you live on the Canadian prairies you know how short summer is and likely find ways to be outside as much as possible. When the three sisters decided to convene for an evening recently to officially kick off summer, the Keg Garry St. Patio was high on our list. The established landscaping is beautiful, as is the water feature and outdoor fireplace. We met early to find the perfect table amidst the after work crowd.

The evening started with strawberry basil mojitoes that were as refreshing as they looked.

But so was the beer

and my glass of merlot for that matter.

Soon appetizers to share of tuna tartare and crispy shrimp arrived.

Sister #2 who was not certain she would like the taste of raw tuna, dived right in. Since you can scoop the fish and chopped avocado up with a crispy wonton noodle, she decided she did!

The crispy shrimp is a new favourite especially when swiped through the delicious dip that it is accompanied with.

We are all steak lovers but were looking for an entree on the lighter side so we were delighted when our helpful server indicated that there was a marinated flank steak and grilled shrimp combo on special that evening.  We decided to share the huge entrée three ways and each ordered our own loaded baked potatoes.

Not only was the steak perfectly marinated and cooked but when it was served pre-sliced it was so easy to divide up. By coincidence the shrimp skewer came with three enormous shrimp (I always laugh inwardly when I describe shrimp that way).

With no room for dessert, coffee or after dinner drinks, we settled in for a real good catch up and then headed off into the still beautiful evening.

Kath’s quote:

“For there is no friend like a sister
In calm or stormy weather; 
To cheer one on the tedious way, 
To fetch one if one goes astray,
To lift one if one totters down, 
To strengthen whilst one stands” 
― Christina Rossetti, 

Live simply, laugh often, love deeply.

Every once in a while, a special moment occurs in my new found career as a food writer. I wanted to sample the services of one of the restaurant home delivery services (Just Eat) and order a solo supper as my husband is traveling for business. I have spotted Jimels International Cuisine as I have driven past it on St. James St so it was on top of my list.

Although not well versed in Philippine cuisine, I knew that I had enjoyed every dish I had tasted. So I scanned the on line menu and placed my order for 2 House Specials- Tortang Talong (eggplant omelet) and Creamy Sisig (grilled marinated chicken). When the delivery arrived I was blown away by the beautiful presentation, even in those utilitarian Styrofoam containers and the volume of food for the money spent.

I immediately called the restaurant to compliment them and spoke to Imelda (“like the lady with the shoes”-she said) Abao. Her husband calls her Mel and his name is Jim, hence “Jimels”. The sweet woman was absolutely delighted by the call. In fact, she indicated that I was an answer to her prayers. They had come up against some hard times when someone ran off their savings. They were attempting to get back on their feet via the restaurant but she shared: “We have good food and we have lots of space. We just need more customers”.  I told her that I would try to spread the word. The response to a Facebook post and a Tweet was very positive from my followers. Hopefully that and this column will parlay into some business for them.

The suggestion to give them a try isn’t solely based on philanthropic motives; the two dishes that I sampled were excellent, utilizing fresh ingredients with a light hand for seasoning to let the natural flavours shine through.

Imelda shared her secret ingredient through her tear-filled voice: “love-we cook with love”.

Kath’s quote: “The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.”-Laurie Colwin

Live simply, laugh often, love deeply.

When you are a food lover, the opportunity to taste everything on a menu cannot easily be passed up. But the sharing of food is an intimate experience and although D and I and my sisters and I, do so all the time, it takes a very close friend to share a plate. On this particular day, that good friend had not only joined me for lunch, but it was she who suggested the Prix Fixe Menu at Chaise Lounge, served family-style. When our brand new and enthusiastic server, heard our decision, he said “Well, let’s get cooking and start feeding you.”

We started by sharing potato salad and their amazing roasted beet and dill chevre salad

along with mini grilled Caesar salads. All were delectable.

I had tasted the basil pesto linguine on a previous occasion and it was equally good this time, so too the Toscana spaghetti.

New tastes for me were the grilled sandwiches. One was prosciutto, brie and pear, the other Portobello, roasted pepper, spinach and more chevre.

The screen is patio was cool and refreshing and we lingered over a fine wine. A perfectly lovely lunch. 

Kath’s quote: “A friend is someone who knows all about you and still loves you.” –Elbert Hubbard

Live simply, laugh often, love deeply.

When traveling in Vancouver this past spring and spending the lunch hour walking through the Gastown neighbourhood, I spotted a restaurant with a lineup out the door and along the sidewalk. Dubbed “Meat & Bread” it served exactly that. In the “every old is new again” category, delis have recently made a huge come back serving…well, meat and bread! The Sherbrooke Street Delicatessen (102 Sherbrooke St.) is one of Winnipeg’s many new offerings in this dining category. Perfectly placed in the great neighbourhoods of Wolseley and West Broadway (in the space formerly occupied by Fitzroy), owner Jon Hochman has gone back to his family roots. The kosher style “New York” deli, doles out traditional offerings like corned beef, smoked meat, beef salami, salmon lox and turkey breast. Our grandbaby loved the latter. Rounding off the cut meat section of the menu is the inclusion of pickled tongue. In university a good friend of mine consumed a pickled tongue sandwich almost every day for her lunch. Suffice it to say, I have never had a hankering.

My lunch date and I settled on exactly the same thing: corned beef, a vinegary pickle, crunchy cole slaw and my favourite- kettle cooked potato chips, fried to perfection in canola oil.

I understand from my sister, who works in the area, that the red-beet borscht

and knishes are also delicious.

I had my eye on some of the selections more appropriate for dinner, such as the Beef Short Ribs or the Rib-Eyed steak. Seeing how the cooks gingerly carve up the house made meats, I am sure that the bigger portions, would be equally remarkable. When I was in junior high school, I would visit Charlie the grocer and deli keeper on Oakview and Brazier St in East Kildonan. He would often offer up a shaved sample of his corned beef before he wrapped the rest of an order in waxed butcher paper. I remember that taste so clearly, along with the manner in which Charlie wiped his hands on his white butcher’s apron. Indeed, every old is new again.

Kath’s quote: “My tongue is smiling.”-Abigail Trillin

Live simply, laugh often, love deeply.  

As indicated at the end of my previous Canola Connect Camp post, the next stop for campers was the gorgeous Jane’s Restaurant at the Paterson GlobalFood Institute at the downtown campus of Red River College. The teaching restaurant is located in a former bank building with its statuesque pillars and vaulted ceilings.

We didn’t have much chance to work up an appetite, but there were amazingly delicious appetizers waiting for us including these gorgeous vegetable packets.

My foodie friend Getty (a Home Economist) and I donned our chef hats and were ready to receive instruction. Getty is the originator of Manitoba Fruit Share and appears regularly on CTV Morning Live.

We were given the opportunity to assemble an appetizing salad of mixed greens with a berry vinaigrette. My result is pictured below.

Chef Kelsey Fitzgerald finished her classes for graduation that very day but stuck around to teach us how to construct the “soft cooked egg” in the toast cup. She demonstrated the molecular gastronomy techniques using curried pumpkin for the yolk and cauliflower puree for the white. So cool! You may recognize my culinary teammate Pay Chen formerly of breakfast TV in Winnipeg. She now resides and continues to pursue her passion for food in Toronto.

Another esteemed chef- Chef Jeremy Langemann, the former Executive Chef at the Velvet Glove and the Fairmount Winnipeg Hotel is on staff at RRC. He is seen above chatting with Virgin radio’s Chrissy Troy while cutting the fresh pasta that we would hand roll into tortellini and then stuff with wild mushrooms. Chrissy is proud to declare that she is a Manitoba farm girl who is passionate about the prominent place agriculture plays in our provinces’ economy and on the world stage.

My tortellini packets were a disaster and Chef Jeremy patiently discarded them and then rolled out new sheets of dough for me to try again. In the end, the results were nutritious and delicious, especially when pulled braised short rib adorned the pasta packages.

Simply grilled vegetables accompanied the main and I indulged in my veggie crush-eggplant!

My friend and Chocolatier Constance Popp knows a thing or two about delectable treats and expertly held the tongs at one of the many donut bar stations.

Chef Mary Jane Feeke of Benjamin’s Gourmet Foods in Selkirk is RRC’s Chef Instructor for pastries. She instructed foodie friends including hunting and fishing aficionado Shel Zolkewicz and me on the fine art of donut making. Shel also makes regular TV appearances and her food photography is nothing short of exquisite!

One donut favourite were the S’mores- gingered donuts with madirafolo ganache and roasted vanilla bean marshmallow. Say that three times fast!

These two donut fusions were also lovingly created and served:

• A rooibos and citrus infused donut with lemon and orange glaze, and candied citrus peels
• A cinnamon donut filled with whipped cinnamon cream, and apple compote, drizzled with cinnamon glaze

My favourite was this sweet and salty invention-a nutmeg donut filled with apricot ganache, glazed with caramel fondant and garnished with crumbled crispy maple bacon. Heaven, I’m in heaven….

As we headed out of Jane’s and back through the Winnipeg streets en route to our hotel, I looked around at the exquisite room one last time. I noticed this time that the carved ceiling was of fruits and vegetables. Perhaps the former bank was always destined to become a restaurant!

The next day the Canola Connect Campers were off on yet another adventure. Stay tuned.

Kath’s quote: “Cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.”-Marcus Samuelsson

Live simply, laugh often, love deeply.