I’ll admit it: I don’t particularly enjoy New Year’s Eve.  This is not because I don’t like the moments of hugging and kissing at the appointed hour, because if you know me, you understand that I love any and every excuse to embrace and smooch.  I am an optimist and I live my life looking forward, so it is not that either.  I suppose it has to do with the regret that we don’t live every night of our life with a “new year’s eve” attitude-of forgiveness and reconciliation and the determination to do better.  The evening seems kind of artificial and contrived to me.  Do any of my readers feel this way too?

We often attend the bash at the Winnipeg Convention Centre where the multi-course meal is divine but the jazz stylings of Ron Paley and his big band even better.  Last year and another before that, we were on Isla Mujeres where the entire island (or so it seems) crowds into the square at midnight to kick off the year with a tremendous show of fire works and then they dance all night long.  And I mean this literally, because the next morning when we tried to hunt up some breakfast, most places were shuttered up because they had just arrived home to get some sleep.

Well this year, we were invited by new friends to join them at Bailey’s Restaurant and Lounge.  The evening had a lovely pace and lots of opportunity to get to know them better.  When we left to go elsewhere for midnight, there were only family and staff members left who were assembling to celebrate midnight together.  We had the pleasure of meeting Leo the owner and other members of his family. Typically Leo is very hands on helping with table service and the like, but on this evening he was simply making the rounds to warmly embrace his many patrons.

The first course was a cold platter of appetizers for the table with a nibble each of spanakopeta, spring roll, beef satay skewer, smoked salmon and garlic shrimp.  This proved to be a lovely way to forecast the culinary treats ahead.

Our attentive waiter came over to sadly tell us that the red pepper soup had been substituted with an asparagus one.  No disappointment to us- it was pungent with asparagus and buttery at the same time.

A warm from the oven, crusty roll occupied us until the salad course of mandarins, strawberries and candied blueberries topping mixed greens and a sweet poppy seed dressing arrived.

The guys both chose a platter including a beef tenderloin medallion, a lamb chop, shrimp and scallops. 

My new friend loved the veal chop with a tarragon port wine reduction.

I was over the moon with my selection of scampi.  There were so many upon the plate, that my vegetables and roasted potatoes had to arrive on a second plate, alongside.  I wondered how I was going to eat them all and then proceeded to do so without any trouble.  Each Icelandic baby lobster was still completely encased in its shell which meant that I had to roll up my sleeves and crack my way through to the sweet meat.  I mopped each one of them around in Bailey’s own butter sauce (which I have to get the recipe of) and when they were gone and there were still dobs of sauce on my plate, I swirled slivers of the potato and then cauliflower to ensure that I soaked up every salty drop.

I could have easily bundled up for our walk to the Forks to see the Winnipeg Symphony Orchestra and the fireworks by this time, but we were not quite done.  Everyone needed a chocolate fix which was satisfied by the Black Out Torte and I opted for fresh fruit swimming in cointreau.  Coffee and Biley’s (of course) came after that.

By this time, we got moving to mark the strike of twelve.  I loved the intimate evening with our new friends which seemed so perfect at a time which sings about auld acquaintances not being forgotten.

Kath’s quote: “An optimist stays up until midnight to see the new year in. A pessimist stays up to make sure the old year leaves.”-Bill Vaughn

Love-that is all.

I feel that it is appropriate that I set the stage here.  I do not profess to be skilled in any way to produce delicious Mayan fare (I leave that to Sister #3 and BF Laura).  But I have been traveling to the Yucatan for over 20 years and I have sojourned to Isla Mujeres (which is a culinary gem) for eight consecutive years.  When we do so, we live like the locals, purchasing our fresh ingredients in the markets and dining primarily at loncherias.  There is not a single multi-unit restaurant on the island and we hope that it stays that way.  There are some ex-pats who have brought along their spins on Mexican recipes, but we find ourselves gravitating to the food from the locals.  So what I am saying is, we know good Mexican food!

I have tasted great Mexican food in my travels to Minneapolis, New York and else where in Canada.  Surprizingly, Saskatoon has a couple of really good places.  Restaurants in Winnipeg have earnestly tried and there are a couple of dishes that I enjoy at a couple of spots, but we just can’t seem to get it perfect.  By “perfect”, I mean with just the right amount of cilantro so that the flavours sing in your mouth balanced by just enough fire provided by the abundant variety of chilies and freshly squeezed lime juice, that I think makes everything taste better (even my beloved French fries).

Suffice it to say, the bar is set very, very high.  We have watched with interest as the Modern Taco Company has renovated a little place in our neighbourhood that has been a German bakery and then The Frenchway Cafe.  Last weekend as D was out walking the mutt, he saw a line snaking out the front door and we knew that the long awaited spot had opened.  Someone offered to hold onto the dog, so that he could go in and have a look around.  Since we didn’t have any plans for dinner that evening anyway, we called Sister #2 and husband and made a date.

The place has been absolutely transformed but looks vaguely familiar.  It has the same flow as Unburger and Saigon Jon’s for instance.  You enter the premises and look up towards the menu boards (including a long list of cervesas and tequilas) before placing your order at the counter to the front of the open kitchen.   The place was busy but we managed to get a table so I plunked down to reserve it.  I love watching my food get prepared so next time I may opt to sit at the stools that face the grill.

We started with  a spicy tomato & roasted jalapeno soup garnished with pico de gallo and avocado crema

and tortilla chips, with more pico de gallo & guacamole.

We also added a side of slaw with jalapeno vinaigrette.

For our mains, we choose tequila shrimp, composed of grilled shrimp, slaw and  chipotle crema,

pulled jerk chicken, caramelized pineapple, cilantro.

You can order a single variety for a trio or

a platter of three of a kind.

The tacos taste fresh, with high quality ingredients.  You can tell that the tortillas themselves are freshly made. Do they taste exactly like the ones that we enjoy while on vacation?  Of course not, but they are pretty darn good.  And besides we would have to have our toes in the sand and be sitting under a palapa on the Caribbean to replicate that taste.

Kath’s quote: “One morning, as I went to the freezer door, I asked my wife, ‘What should I take out for dinner?’ Without a moment’s hesitation, she replied, ‘Me.'”-anonymous

Love-that is all.

This was one of those evenings where you arrive at the appointed hour and in what seemed like moments later, it is time to go.  The time was precious and wonderfully spent with old friends to celebrate the joys of the past year with optimism for the one ahead.

The main floor of Deseo Bistro was jammed packed with merrymakers doing exactly what we were doing and the room felt alive with the energy of fellow Winnipeggers.  Our server was cordial, efficient and very attentive, even though he thought he had not been.  He came and apologised to us at one point for needing to focus on another party.  Truth was, we did not even notice.

The evening started with Deseo’s own versions of Bloody Caesars which had a wonderful kick and warmed up the evening.  Every couple decide to share a small plate including the Crunch Salad which I had tasted on other occasions and totally regretted not doing so again.  The crunch is contributed by celery, edamame, pistachios, peanuts, crispy onions and distinctively by jicama, a taste which I can’t get enough of especially when it is enhanced by lime and cilantro, which this was in abundance.  It also includes mojito vinny-huh?  I have no idea what that is.

D and I shared the Black Truffled Gnocchi which was an inventive combination of crisp black quinoa, black garlic and black boar bacon.  The tones were dark and earthy and you could taste the forrest.

I then went ahead and ordered another pasta for my large plate which was a seafood spaghetti topped with a poached egg and D chose the Monk-fish.

Mine was rich and creamy and D’s was light, so tastes from each plate were a satisfying combination.  Both were from their special features.  Our meals were lovely but I was fixated on another regret which was that I had not ordered the same dish as one of our friends – Roasted Brussel Sprouts. 

Marcona almonds, bacon, ginger, ponzu dressing and feta created a sweet and salty combination, which my readers know I love.

There were oohs and ahhs from other place settings at the table where Lamb Albondigas and Mussels & Chorizo were being tucked into. 

But the happiest of all was the birthday girl who loves pork as much as I do and after much deliberation decided upon the pork belly.  I had described it from my other tastings as being a veritable loaf of meat and even though I obviously remembered the portion incorrectly, she was overjoyed with her choice.  Perched  on top of the slowly roasted pork was a Serano wrapped prawn mousse and was accompanied by crisp chicken skin and  parsnip puree.  The tastes were complemented by both romesco sauce and sherry syrup.  At one point I heard her declare that it was the best meal that she had ever had at any restaurant (and this from a world traveller).  High praise, indeed.

A couple of after dinner liquers  and desserts were enjoyed.  In the mean time, gifts were shared as well as the tales of future Christmas adventures.  The love amongst us was evident and it was a memorable way to celebrate the many of life’s blessings together.

Kath’s quote: “It is a curious fact that no man likes to call himself a glutton, and yet each of us has in him a trace of gluttony, potential or actual. I cannot believe that there exists a single coherent human being who will not confess, at least to himself, that once or twice he has stuffed himself to bursting point on anything from quail financiere to flapjacks, for no other reason than the beastlike satisfaction of his belly.” –M.F.K. Fisher

Love-that is all.

Many of my readers know that I have many long-lasting relationships with The Keg Steakhouse and Bar: D and I met there, at one time, pretty much his entire family worked there, etc. etc.  As a result I try to be very “fair” by not shining a spotlight on them too often in spite of the fact that it is our favourite place for date night and the place where I choose for the majority of my business lunch meetings.  And so it occurred to me that in my efforts to be fair, I have actually been unfair to The Keg.

Yesterday, as the snow was blowing outside, the fireplaces and cozy booths were  a welcome treat.  I ordered as soon as the special was recited by our server.  A lunch-sized Mediterranean steak on a toasted panini was cooked to a perfect medium rare.  I often select the baked goat cheese as an appetizer because I am ga ga for Keg salsa. It is not a Mexican blend but one that is reminiscent of our time in Italy when tomatoes are coaxed into full flavour by basil and a bit of balsamic vinegar.   I do often enjoy bare-naked steaks (the meat, not me) but “topped” steaks are a special treat.  This particular combination brings out deep, rich tones and when coupled with a house salad is a more than a satisfying lunch.  Actually it is more like a supper at lunch time, so last evening I did the inverse, and had a peanut-butter sandwich for supper.

My lunch mate chose the salmon burger, which he heartily enjoyed but I noticed that he left a 1/3 of his lunch un-eaten so that he would have room for dessert.

The Keg’s mini dessert options are so tasty and such good value-$7.95 for all three of these offerings: a mini creme brulee, chocolate cake and a butter tart.  I can imagine my entire gang ordering these to satisfy all of their sweet tooths (or should I say?- sweet teeth).

Kath’s quote: “The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye – the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. “-Eugene Briffault

Love-that is all.

Resto Gare, the reinvention of long loved La Vieille Gare in Winnipeg’s French Quarter, has been on my hit list since its refreshed unveiling in 2008.  I am pleased to say that I finally got a chance to try their fare at a recent Christmas party.

I am always thrilled to be included in the staff celebrations of a diagnostic centre that I work with in my role with CancerCare Manitoba.  I really appreciate that this group is always up to try something different and they have introduced me to a couple of venues I may not have otherwise discovered.

Resto Gare Bistro is located at 630 Des Meurons Rue in a Canadian Northern Station Building that will celebrate its 100^th birthday next year.  The attached train car is only one year younger, being built in 1914.

The lovely interior is the perfect setting for a Christmas celebration with its colour pallet of gold and poppy red. Warm wood, rustic open beam ceiling and plush furnishings keep you cozy as you gaze out the window at the falling snow.

Being a large party. we had a limited menu, but the choices where all exemplary.  I started with the creamy potato and leek soup.  I think perfecting this simple dish shows a chef’s finesse. This one was the right consistency; you could taste both the leek and potato and it was seasoned perfectly.  This got me excited for my entrée and I was not disappointed.  For my main, I enjoyed Manitoba pickerel, pan seared in herb butter and topped with crispy pancetta, corn and a micro shoot salad and served with rice pilaf and perfectly cooked beets and Brussel sprouts.

My colleges raved about the rosemary and mustard rubbed Prime Rib; the half roast chicken served on preserved lemon smashed potatoes; and the wild mushroom and leek risotto with pecorino cheese.

The dessert cart selection was extensive.  I abstained, but heard the moans of my coworkers who indulged in the lemon tart, traditional maple sugar pie and the candy cane crème brûlée.

I look forward to revisiting Resto Gare, perhaps for a more intimate dinner in the train car.

Kath’s quote: “Light, refined, learned and noble, harmonious and orderly, clear and logical, the cooking of France is, in some strange manner, intimately linked to the genius of her greatest men.”-Rouff

Love-that is all.