I was treating a friend to lunch and needed a place that was close to my office that could feed us within my one hour time limit.  As my friend is a bit of a foodie and we were doing some brainstorming about food related things I thought I should find a place where the food was the star.  Fitzroy seemed like a logical choice to fit that bill and we were not disappointed.

Our waiter was attentive and displayed an obvious passion for the food he was serving. The menu is not extensive, which suits me fine.  I would rather see a menu with twelve items done well that with fifty items that are so-so.  Even with limited choices we had a hard time deciding as it was all tempting. We knew we wanted pork and shrimp as those are favorites of both of us.

We started by sharing the warm pretzel with soft brown butter.

We loved the sticky pork with corn and crackling.  I’m still not sure why it is called sticky as nothing about it was sticky but it was no less delicious.  The pork is prepared sous-vide, meaning it is vacuum packed in plastic then cooked in a water bath at a very precise temperature. This process allows the meat to quickly absorb flavors and break down connective tissue making the final product melt-in-your-mouth tasty.  The pork was served with corn that was creamed as well as crunchy corn nuts and crispy chicken skin. I thought they might have selected pork crackling instead of chicken but this was good too. This dish reminded both of us of our Mom’s pork roast dinners with cream corn and scallop potatoes, a classic in both our households growing up.

Next we tried the buttery shrimp on parsley sauce with horseradish.  I was expecting much more heat from this dish but it was none the less, scrumptious.  The shrimp were nicely seasoned and perfectly cooked and the creamy puree complemented the lovely texture of the shrimp.

On our waiters recommendation, we added the chopped salad, a smart idea as there were no vegetables with our other three dishes.  The salad was very pretty, crunchy and I really enjoyed the zingy dressing.  At $11.00 for a small bowl however I’m not sure the value was there.

Overall I really enjoyed our lunch.  I personally found the prices a bit steep for the neighborhood but the atmosphere is sleek and hip, the service efficient and friendly and the bites yummy.

Kath’s quote: “It is not elegant to gnaw Indian corn. The kernels should be scored with a knife, scraped off into the plate, and then eaten with a fork. Ladies should be particularly careful how they manage so ticklish a dainty, lest the exhibition rub off a little desirable romance.”-Charles Day, 1844

Love-that is all.

Being a foodie blogger has many fringe benefits.  I am able to make dates with my girls to join me for a lunch and other times I have invited D along to an opening or special dinner event.  J1 and J2 have even had the opportunity to “sub in” for us on a culinary tour of the Muskokas.  Rarely am I able to invite the entire family along to an event, but this past weekend we “almost” all got to participate.  My readers know how important family is to me and how I love to spread around the benefits of my wonderful life.  Last week, Chef Matt Frost of Earl’s on Main St. inquired whether we were available to join him at his Chef’s Table to sample their new Brunch menu.  The weekend was already very, very full but we were so glad to have agreed.

Chef Matt met us at the entrance to the private dining room and we were delighted to have a separate area to ourselves.  It is not that we are rabble rousers or anything, quite the opposite in fact.

We wanted to make sure that Wee One, who was accompanying us, didn’t give one of her urgent cries and disturb guests around us.  Coffee and mimosas were poured all around and we settled in to a brunch extravaganza.

First up were Cream Cheese Cinnamon Buns which we were told will be served to everyone who joins the good folks at Earl’s for brunch.  Had it been the only thing that I knew that I would be eating that morning, I would have enjoyed every gooey morsel but anticipating that there was more ahead, allowed me to restrain myself after a taste.  I love a good yeasty and cinnamony bun, pure and simple, so I considered the frosting overkill, but I know that those of you with a sweet-tooth with go gaga for them.

Matt then explained that a key component to the brunch menu was their crusty sourdough bread.  Matt created the starter himself and so you will know that whenever you tear into the flavourful loaf, no matter when in the future, you will be eating something that he created for your dining pleasure.

When made into French Toast, we loved that the flesh of the loaf was airy but the crust was crunchy and full of ridges to make it even more so. The Chantilly cream, berry puree, real maple syrup and butter, were the icing on the cake-literally.

We mistakenly thought that the frittata that came out next would be with a potato base (potato lover that I am).  J2 clarified that a frittata is simply a quiche without the crust.  This one is its own cast iron frying pan which kept it piping hot.  I particularly appreciated the nuggets of goat cheese when offset by the glistening green chives, which was likely added for a colourful garnish but was what I thought, an essential ingredient for my tastes.

The Croque Madame was declared to be the favourite of many of our family members.  In short, it was a grilled ham and Swiss cheese sandwich that had been crowned with a rich yolked Omega 3 poached egg and surrounded by a Serrano cream sauce.

While in France, D and I took every opportunity to order a Croque Monsieur which the Parisians often have in a cafe as a snack.  The addition of the poached egg makes the Monsieur, a Madame.

Matt plans his tasting menu to serve the richest and heartiest dish last.  I would have selected it as my favourite, no matter when it had been placed in front of me, combining many of my favourite brunch foods into one dish.  Officially titled Chorizo + Mushroom Hash, the dish was exceedingly more delicious than its name.  The base of the hash were Yukon Gold Potatoes that had been roasted and smashed and then tossed in a garlic confit.  The poached egg and field mushrooms enhanced the dish but not, in my mind at least, to the extent that the delicate hollandaise and clever addition of avocado slices did.  The inclusion of breakfast sausage would have been an insult to this dish, instead the choice of chorizo was brilliant.

You are certain that you have consumed beautifully created food when even the plate that is being cleared away is beautiful.

Many restaurants are judged at brunch by their Eggs Benedict and Earl’s are sublime.  The substitution of thinly sliced Virginia ham rather than thick Canadian bacon, matched the delicacy of the poached eggs in a more appropriate manner.  The same potatoes as the ones utilized in the hash, accompanied the dish. Heaven, I am m in heaven……  Each time I go out for brunch I have to specially request that my hash browns be served crispy without being deep fried to extermination.  If I simply go to Earl’s in the future, I will never have to make that request again.

As desert and to demonstrate a lighter offering, Greek yoghurt layered with home-made granola and berries arrived.  The inclusion of fresh mint and agave syrup elevated this Earl’s dish above the version that I prepare at home (yes-I even make my own granola).

Earl’s Brunch Menu is available at all Winnipeg locations on weekends and holidays.  Thanksgiving weekend would be a perfect time to go, but don’t wait that long.

Kath’s quote: “All happiness depends on a leisurely breakfast.”-John Gunther

Love-that is all.

My culinary memories of summers at Grand Beach include waiting for the bakery door to open to purchase just-out-of-the-oven cinnamon buns or tasting gravy served on French fries for my very first time, at a bright orange wooden stand called Jo-Anne’s.  Perhaps Lanky’s was the place that you loved or maybe a little place that was fittingly called the Blueberry Patch.  As we vacation in the Grand Beach area every summer and have done so for decades, we have seen many places come and go.  Our favourite in recent years is a place called Ty’s Café at the Sandbar Motor Hotel.  We’ve enjoyed their Friday night Steak Dinner features and their hearty breakfast skillets.  There was a time when they would feature all-you-can-eat pickerel and fries but had to put a kybosh on that when it became enormously popular.  Now the only pickerel appearance is their fish sandwich at lunch time.

We found ourselves seeking out a cool refuge on what turned out to be the hottest day of the summer.  Good thing J2 and I were overheating and hungry too.

She ordered a colossal burger dubbed the Big Kahuna when she spied that it was garnished with grilled pineapple and back bacon.

I lost my head and selected the Meat-Lovers.

What was I thinking? Mine was topped with no less than ham, bacon and sausage!  Needless to say, I could only make my way through a small potion.  These were burgers like you might see on a Food Network show.  You know the kind where the host can hardly fit his mouth around it.  Maybe you thought that burgers this size were an exaggeration.  I am here to say, they are not.  It took an enormous effort to squish mine down to biting size.

Perhaps my appetite for a gigantic burger was negated by the heat and sun. In truth, it was because I had started to nibble on a “few” of the hand-cut shoe string French fries and low and behold, the fries were gone before I even attempted my first bite of burger.

Years from now, when I reminisce about the summer of 2013, I will remember Ty’s two-fisted burgers eaten in that blessed air-conditioned café.

Kath’s quote: “I am not a glutton — I am an explorer of food.”-Erma Bombeck

Love-that is all.

My month at our beach house is winding down.  My time has been exciting and hectic and relaxing and mellow, in turn.  We got to entertain the Frenchman’s family and spend lots of snuggly time with our new grandbaby.  We have also enjoyed wonderful visits with our extended family, a circumstance that I cherish in particular.  Sometimes it is an impromptu coffee, other times an invited dinner and my favourite of all-happy hour when we all assemble, (sometimes by invitation and other times, not) on someone’s deck around a plate of munchies that the host cottage has typically provided.

We also love to go out for lunches and suppers together.  Le Gouter at Albert Beach has exceptional food.  We love their hand-made burgers, hand-cut fries (especially when topped with real curds  for their authentic poutine) and their ham and Swiss crepes with a drizzle of hollandaise sauce.

The Grand Beach Diner is supposed to be good but every time I try to go there, they are closed.  So I have yet to sample their fare.

I understand that the South Beach Casino serves a wonderful seafood buffet on Thursday evenings.  Family have gone but I have yet to give it a try.  And now that my time is running out, it is unlikely that I will.

One place that we have been going to for years and enjoyed a couple of times again this summer is the Birchwood Motor Hotel.  We like to sit on the screen in porch which overlooks the sand volleyball courts.  This place is designated for smokers which is not terribly pleasant for us but, you sometimes have to take the bad with the good.  A big outdoor grill is placed in one corner of the porch.  On Wednesday nights they feature a Barbequed steak with grilled onions and mushrooms, Cole slaw, roll, baked potato AND a beer or glass of wine!  On Thursday evenings there are the same accompaniments but the feature is big meaty barbequed beef ribs.  The value of both is exceptional.  When we were leaving last week, the live entertainment was just warming up.

Suppers out while at the lake give us an excuse to gather but also to avoid turning the oven on when days are hot and best yet, not doing any dishes which means we can head to the beach for sunset, get back into our books or catch another TV episode on Netflix.  Ahh, lake life!

Kath’s quote: “The smell of roasting meat together with that of burning fruit wood and dried herbs, as voluptuous as incense in a church, is enough to turn anyone into a budding gastronome.”-Claudia Roden

Love-that is all.

My husband’s family once resided in Transcona and every time we drove to his families’ home, he would observe and remark about all the changes along Regent Ave.  Now that the family has dispersed all over Canada and the US, we rarely make the trek.  Somehow though, “Downtown” Transcona has retained its small town charm.  Right in the centre of it all is L’Arche Tova, a special café that will captivate you.  Upon arrival, a number of servers came over in turn, to ensure that we had whatever we needed.  We were introduced to one “assistant” in particular.  He is a participant in L’Arche’s alternate Day Program and his smile and enthusiasm was contagious.  He is one of the reasons that the café exists.  You may be familiar with the incredible work of L’Arche Winnipeg.  Their mission is “to create homes with people who have an intellectual disability”.

My lunch date (J2’s Mom) had visited the café before and could attest to the quality of the Double Decker sandwich, and the “made on premise” strudel and cheesecake.  The latter, she exclaimed was “amazing”!  We asked our server to help us decide what to order.  He immediately recommended the Savoury Crepe and so my selection was made.  Crepe-making is a fine art and these were delicate and yet sturdy enough to be stuffed full of a hearty bacon, ham and cheese blend.

Truth is, our server was the dashingly handsome eldest brother of our daughter-in-law J2!  He is a talented musician with an enormous heart.  He does a beautiful job of interacting with the day-program attendees.

The burger my companion ordered and I tasted, comprised of a hand-formed patty that had been pressed while cooking on a flat-top grill.  I appreciate this extra touch, because I enjoy a patty with a crunchy exterior.  The salad that accompanied it was topped with a house dressing that was light and lemony.  We loved every morsel and were certainly satisfied to go on our way, but my lunch date mentioned that I should really try the German potato salad the next time that I visited.

Not knowing when that might be, we decided to order it for dessert!

The kitchen is adeptly staffed by members of the Kildonan East Culinary Arts program.  The food is of such high quality that you cannot imagine what additional training will produce.

Breakfast and Lunch Menu available Monday-Saturday 8 am – 2 pm.  Important to note that they are closed for staff holidays from August 18-31, 2013.

Kath’s quote: “Love is a fire of flaming brandy upon a crepe suzette”-10cc

Love-that is all.