Pop Up Chef’s Table hosted by Chef Rob at Winnipeg’s New “Kitchen Sync”


Our foodie family had watched the transformation of a downtown lower level space with interest when we had heard that a brand new concept was arriving in Winnipeg dubbed Kitchen Sync. We were interested for a variety of reasons including Sister #3’s as she is always on the lookout for space to conduct her Zest Cooking Solutions events.


I was blown away when I stepped inside the restored space!


The plastered walls had been chiselled back to the natural foundation and original beams were treated to shine anew.


The commercial kitchen space is a dream come true. The space can be booked for events large and small. I hope that Sheila, my new Facebook friend, won’t mind my sharing all those details through this link http://www.winnipegfreepress.com/business/everything-and-the-kitchen-sync-302290661.html so I can get on to describe our amazing culinary evening.

Since Winnipeg put restaurant pop ups on the international map with Raw Almond, I for one am happy to see the pop up craze expanded with a Chef’s Table concept. Chef Rob, known to most Winnipeggers, was the guest chef. Private Chef and world traveller, Chef Rob had recently spent a month of cooking and noshing in South America. He had a bevy of dishes and stories to share with us that evening. Included was the tale of dining at Astrid Y Gaston on a 17 course wine pairing dinner, which Rob simply stated was “the best dinner of my life!”

The extended group of friends of Rob, Sheila and her boyfriend John (whom I know from another career) and an entire book club were assembled around the chef’s table. Of the many things I learned that evening was this: book clubs are just as much about the wine and food as they are about reading! Who knew? I gotta join one.

We started the evening with a welcome cocktail, reminiscent of the ones that I enjoyed when I used to travel to Cuba, many years ago. Called a “caipirinka” it was sweet and tart at the same time, made from a fine Brazilian rum.


Ceviche, a dish I love from time spent in the Yucatan is said to have been “invented” by the Peruvians. In this case, snapper was skilfully marinated in leche de tigre, (Sister #3 shared her Spanish speaking skills and whispered  “tiger’s milk” to me), lime juice, rocoto pepper, cilantro and chopped red onion. To scoop up the fare we shared yucca chips (called cassava in Brasil) and a delightful flat fritter made by frying a green plantain, smashing it and frying it again.

Glasses of Argentinean Torentes Riesling, a Leyda Reserva Carminere and  a refreshing water of watermelon and mint were continually topped up by Sheila and John, who were amazing hosts.


Collard greens adorned crispy pork belly perched atop Feijoda-a black bean stew. Not typically fond of beans, I LOVED this dish!


Chef Rob explained that Peruvian food melds the cuisines of the Chinese, Japanese and the Inca and suggested that we focus on trying to detect these influences in the next course:


Loma Saltado, a beef stir fry served over hand cut French fries! Heaven, I’m in heaven……


Not “needing” dessert but happy to indulge, we watched Rob assemble caramelized bananas served with a coconut dolce de leche, a flourless chocolate/chili cake with shards of white chocolate. Every taste was so good; I even ate the pansy garnish!

Chef Rob made a statement over the course of the evening, that I found particularly profound and I think can be used to describe many aspects of life: “the best food comes from poverty”. Thinking back to my Polish Grandma’s suppers of prune dumplings with melted butter and cinnamon sugar, I am confident that Chef Rob is correct. Think too of tough times that you have walked through and the sweet blessings that came as a result…

The evening was an absolute treat and I understand that they are planning another pop up very soon-June 25th to be exact, check out details here: https://www.facebook.com/kitchen.sync.Winnipeg.


Sister #3 and I predict that Sheila’s concept will do very well and that Chef Rob is going places. Actually, he has already gone places…

Kath’s quote: “Any healthy man can go without food for two days — but not without poetry.” -Charles Baudelaire, French poet (1821-1867)


Live simply, laugh often, love deeply.


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One Comment to

“Pop Up Chef’s Table hosted by Chef Rob at Winnipeg’s New “Kitchen Sync””

  1. Avatar December 22nd, 2015 at 8:30 am Christmas Appetizers-Manitoba Chicken - Food Musings | Winnipeg food blog Says:

    […] gathered at the Kitchen Sync, the cooking studio that I have raved about previously in this […]

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