Whiteys Cafe has a rich history in Grand Forks and yet the funny thing for me is that I had never heard of it until recently and I have been traveling to GF for decades.  I suppose it is a local phenomena like Sals in Winnipeg.

We were surprized upon arrival that it was not busier but then again when I was served my salad without utensils and could not catch anyone’s eye to accommodate me, I guess we weren’t so surprized. But D and I are very understanding diners, having been in the business ourselves.  We often think when we see tempers flare by disgruntled guests that they should don an apron and see just how complicated the job can be.

D chose the Caprese Sandwich in an attempt to eat a little lighter after consuming many of his fav American treats-Salted Nut Rolls.  We both love Caprese salads and he thought that this sandwich rendition was a delicious choice.

This is my salad mentioned above.  i suppose I could have picked up and dipped the old school ingredients into the ranch dressing but I opted for utensils.  American cooks sure know how to make a good buttermilk ranch dressing.

I had not been indulging in American sweets so that I could savour a hearty lunch and my meatloaf sandwich was a great choice.  The grain and texture of beef in the US seems different than Canada or perhaps the loaf was a mix of beef, pork and perhaps even ground chicken because it retained a lightness that did not taste like home.  Meatloaf sandwiches are a favourite treat for me and this one was exceptional.

We still had more shopping to accomplish and so we did not linger long.  Whiteys is a great stop to grab a mid day meal.

Kath’s quote: “If we aren’t supposed to eat animals, then why are they made out of meat?”-Jo Brand

Love-that is all.

When we travel to Grand Forks, we are inclined to stay and dine (and shop) in the south of the city.  The last time the 3 Sisters were there (with 2 honourary sisters) we ventured further a field and discovered how quaint downtown Grand Forks is.  Perched on the east side of the Red River is a two story row of restaurants that offers a beautiful view of the river, especially at sunset when we were dining.

I was happy to have remembered The Blue Moose as it was one of many suggestions that I listed as options for D.  He had something specific in mind but just could not put his finger on it.  Turns out what he was craving, was exactly what The Blue Moose had to offer.

There are over 40 beers on tap and this made for a tough decision on D’s part.  In the end, he opted for a Smithwicks which was his favourite ale when we traveled to Ireland this spring.  My decision was easier as they had a number of merlots by the 1/4 (more than a glass but less than a bottle).

The Blue Moose is also featuring a new dining style to Grand Forks, that being tapas (our favourite way to dine).  D selected the Head Lettuce Roll and Black & Bleu Balls and I, the Walleye Fingers and Coffee Rub Flat Iron Steak.  We were really impressed when soon after, two tiered towers of small plates arrived at our table.

We thought that the lettuce wraps were a little light on ingredients other than meat but the ground chicken was deliciously seasoned and when coupled with plenty of cold and crispy lettuce cups, made for a refreshing start.

On the other hand the Black & Bleu Balls were sensational!  There were three peppery meatballs smothered in a bleu cheese/Cajun cream sauce-simple yet inventive.

I slathered some of the excess sauce onto a crostini to taste my selection of the coffee rubbed steak.  The steak was tender and a perfect medium rare but the sauce that I added over powered the coffee flavour.  So I had the next bite naked (the steak, not me) and it was lovely.  The plan now is to recreate both dishes on our upcoming time at the beach house.

Speaking of the lake, the pickerel have been biting like crazy this summer and we are looking forward to a feed of our favourite fish.  In the mean time, the Walleye (what they call pickerel on the US side) Fingers dusted in herb flour and Parmesan cheese was a nice twist. But I am a purist with my pickerel and love a simple dusting of flour and a toss in the pan with butter.  That too is on our summer menu plan.

We know that Americans love their sweets and that dessert would be an enormous portion.  Luckily The Blue Moose also features Bite Delights which was the perfect mini size.  The brownie taste was served with two mini scoops of ice cream.

So the next time you are in Grand Forks, head downtown and just over the river.  Good things await.

Kath’s quote: “Too much of a good thing can be wonderful.”-Mae West

Love-that is all.

D knew that I had endured a stressful day and suggested that we find a neighbourhood spot to have some supper.  This did not take much convincing on my part.  Bonfire Bistro was filled with other River Heights folk, but it is so good that it has an avid following from all over the city.  Somehow though, they manage to retain a neighbourhood feel.

D was interested in one of the many wood fired pizzas and opted for the special of chorizo, buffalo cheese, chanterelle mushrooms, roasted tomatoes and arugula.  The taste that he shared with me was yummy-charcoaly from the open flame, peppery fro the arugula, acidic from the tomatoes and spicy from the sausage; all offset by the earthy mushrooms and creamy cheese.

Sister #3 always teases me that my life is a quest for the perfect bite.  I am not inclined to separate my food and consume it one at a time, but love to have a blend of different tastes with every forkful.  But, this is not always easy to achieve.  Sometimes there is too much sauce and not enough pasta, other times, it is the other way around.  Perfection was achieved at Bonfire Bistro.  My choice of linguine was chock full of spicy marinated eggplant, wilted field greens, roasted red peppers, marinated artichokes, kalamata olives, tomatoes, green onions and feta cheese in an aglio e olio sauce.  Yippee-marinated eggplant and artichokes in the same dish!  As D commented -that dish has Kath written all often it.    With every twist and spear of the fork I was able to combine the perfect amount of pasta with one of my favourite salty tastes and then a nugget of feta-oh my!  I tried to stop when my tummy was satisfied and save a portion for left-over lunch but my fork kept digging in and I finished my plate.  I will just have to go back for lunch, sometime very soon.

Kath’s quote:  “The strands of spaghetti were vital, almost alive in my mouth, and the olive oil was singing with flavor. It was hard to imagine that four simple ingredients [olive oil, pasta, garlic and cheese] could marry so perfectly.”Ruth Reichl

Love-that is all.

Chez Sophie is a surprising find in the heart of old St. Boniface on Avenue Cathedrale.  The building is fairly non-descript from the outside except for the paint colour, which is a vivid blue, but the quaint interior is immediately appealing and inviting.  There are boudoir lamps perched on every windowsill and chandeliers and dried hydrangea adorning the walls.

On this day, my friend and I arrived at just about the same time as a very large group of French Immersion students from St. Boniface College.  They did an excellent job of practicing their second language because sometimes we had a challenge hearing our own conversation over the din.  But this did not dissuade us from enjoying a delightful lunch.

As soon as we sat down a beautiful frosty bottle of water was placed in front of us.  When that was emptied, it was replaced with another, without having to ask.  This was very welcome as it was a hot and muggy day and there is apparently no air conditioning in the bistro.  We were also automatically served two petit pains, hot from the open hearth.

I spotted the “Salade Noir” as I was doing some pre-research for our visit and kept thinking about it until it was time for my very first taste.  Delicate greens are tossed with salty Parmesan, balsamic dressing and shaved dark chocolate!  Oh my, if only it hadn’t been 11:30 in the morning, we would have enhanced it with a glass of French red wine.

We split this and then went on to choose an entrée to share.  I was tempted to order the white sauced Alsatian pizza which I have yet to sample, but look amazingly good when they were whisked by us to other tables.  But, we got totally side tracked by the extensive crepe and quiche specials and opted for the smoked salmon and camembert quiche.

The quiche was cheerfully split into two portions without being requested, which was very much appreciated and a favour that not all restaurants are inclined to do, without adding a charge.  All of the lunch specials are served with a bowl of homemade soup.  When we inquired how the tomato soup that day was fashioned, the response from the Chef was:  “with tomatoes, balsamic and lots of love”.   The special also came with more tossed greens and red onion in a Dijon dressing.  The additional greens were welcome, as even a shared quiche slice was very rich.  But one of the many delightful aspects of French cooking is that you only need to savour one or two satisfying bites to feel well fed.

I attempted to chat with Chef Stephane as I was departing that day.  Our server had to act as an interpreter for us because my French is so poor.  I found this language challenge absolutely delightful in the heart of my home city.

Kaths quote:  “The only thing I can’t resist is temptation.” Oscar Wilde

Love-that is all.

I came to know of A and V Drive In at1200 Chevier Blvd.years ago when our office was looking at relocating in the area (they’ve been open since 2004).  In my mind, a suitable lunch spot with great food is the number one priority when office scouting.  We found the name a bit of a misnomer as there actually no cars driving in and taking out.  On the other hand, there were a number of customers inside, apparently from the businesses and factories in the area.  Although the restaurant is equipped with plenty of tables, they were all occupied upon our arrival, with the exception of one.  This speaks to A and V’s popular reputation in the area, in my opinion.

On previous visits, I had sampled their Burgers which were outstanding, but on this occasion I was in the mood for something a bit lighter.  There are a number of salads to choose from as well as Omelets, Burgers, Dogs, Sandwiches and Platters.  A Breakfast Special is served weekdays from 6-11 am.

In the end, I selected the Greek Salad which comes with a garlicky slice of Texas toast that had been placed on their hot grill.  Loaded with creamy feta cheese, it was a meal in itself but with the addition of a chicken breast (a steal at $2.), it was more than satisfying.  In fact, I discovered that I could not eat it all!  The addition of the purple cabbage was a bit nontraditional but the extra crunch and (medicinal benefits I am told) proved to be a pleasant twist.

My lunch date went all out with a Clubhouse Platter.  We were surprised to see ham in place of the usual chicken or turkey but she was well-pleased and remarked that the plentiful bacon was perfectly cooked, which was her primary concern.

The fries were crunchy on the outside and potatoey in the middle and were perfectly devoid of the greasy taste that sometimes accompanies drive in fare.  They had not been seasoned by the kitchen, which was also welcome, so liberal amounts of vinegar and salt could be added to taste.

All toll lunch for two was $18.50 before tax and tip which I thought was exceptional value.

Kath’s quote: “When I was a boy there were only three kinds of sandwiches in common use – the ham, the chicken and the Swiss cheese. Others, to be sure, existed, but it was only as oddities.  Even the club sandwich was a rarity, and in most eating-houses it was unobtainable. The great majority of people stuck to the ham and the Swiss cheese, with the chicken for feast days and the anniversaries of historic battles.”-H.L. Mencken

Love-that is all.