Horfrost-Part 1

July23

I think that events like Christmas and summer holidays are made more enjoyable because of the anticipation surrounding the dates.  I have waited over a year to visit Horfrost.  Portage la Prairie is a mere hour west of Winnipeg and would be an easy drive for dinner.  In fact, if we lived in any other major city in Canada , we would probably be used to driving for that amount of time to spend an evening out, on a regular basis.  But this is Winnipeg, where D and I often walk out for supper and if we do have to take the car, the drive is 20 minutes (max) to cross the city.  We often do eat at out of town restaurants, but they are typically to the north of us, en route to the our little beach house.

When D presented me with a rural road trip for Mothers Day-I jumped at the chance to spend time with him, visit the Lilly Festival in Neepawa and stay at a historic B&B in Minnedosa.  But I was also scheming, even months ago, to stop at Portage la Prairie on our way home with Horfrost in mind.  I even knew what I would likely order last week, as I started chatting in twitterverse about our weekend trek.

As circumstances turned out, Sister #3 beat me to Horfrost with her visit for lunch last week.  She subjected her colleagues to our automatic photo taking when the food arrives.  D says that he has not had a hot meal since I began this blogging adventure.

She enjoyed the Beef Tenderloin Burger-pieces of beef tenderloin steak, homemade bun, lettuce, tomato and house dijon sauce and

her friends had the Tofu and Mushroom Melt with Baked Tomato Soup with mozzarella.  I think that she enjoyed the expertise and attention to detail of Horfrost’s chef as much as we did.

But alas, we haven’t even gotten to my eating adventures.  As I said at the beginning of this, aniticipation can be wonderful-see tomorrow for Part 2.

Horfrost on Urbanspoon

Kath’s quote: “the most usual, common, and cheap sort of Food all China abounds in, and which all in that Empire eat, from the Emperor to the meanest Chinese; the Emperor and great Men as a Dainty, the common sort as necessary sustenance. It is called Teu Fu, that is Paste of Kidney Beans. I did not see how they made it. They drew the Milk out of the Kidney Beans, and turning it, make great Cakes of it like Cheeses, as big as a large Sive, and five or six fingers thick. All the Mass is as white as the very Snow, to look to nothing can be finer….Alone, it is insipid, but very good dress’d as I say and excellent fry’d in Butter.”-Friar Domingo Navarrete, 17th century

Love-that is all.


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