The first thing that I was struck by when I entered Jane’s Restaurant was the presence of light that flooded into the grand room that used to be a bank.  The windows were huge and the sunlight bounced off the walls.  A beautiful place to have lunch with my eldest daughter-Beep (as the Wee One affectionately calls her).

Jane’s as you may already know is the teaching restaurant of Red River College’s esteemed culinary program.  Many of Winnipeg’s top chefs are graduates of the program and we knew that we were in for a treat.

A bread basket laden with lavash, focaccia and a three leafed clover bun arrived with plenty of butter that had been whipped up with emulsified red pepper.

We shared an Asian Salad that was adorned with crispy bites of pickerel (my favourite fish).

Beep chose a tagliatelle pasta that had been tossed with sage, toasted walnuts and crumbled gogonzola cheese.  She thought that the bold flavours complemented each other perfectly.

I was saving myself for my entrée of Bacon-Wrapped Pork Tenderloin which were succulently moist and pink inside-exactly the way I like it.  The tenderloins were perched upon a barley pilaf.  The garden-pulled rainbow carrots steered me to the other end of my plate.

A perfectly seared scallop adorned this end of the plate.  Scallop flesh is as sweet as dessert to me and especially so when adorned with a sweet acorn squash.  I was in heaven!

We had the Triple Chocolate Fudge Brownie wrapped up for another time but I happily ate the thin little cookies and homemade coffee ice cream that decorated the plate.

As we were leaving I spied a salad being prepared in the advanced culinary lab.  Even though I could not possibly taste another thing, the artistic assembly of the salad was a feast for the eyes.

If you are planning on dining at Jane’s and I strongly recommend that you do, be sure to check out their website for their exact hours as their hours are designated for the needs and requirements of the student’s curriculum http://www.janesrestaurant.ca/restaurant/calendar/.

Kath’s quote: “…no one is born a great cook, one learns by doing.”  -Julia Child

Love-that is all.

 

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