Invitations to Earl’s Kitchen + Bar for their regular Menu Tastings are coveted in foodie and blogger circles. Earl’s Chef Collective has assembled a team of award-winning artists so we knew that we were in for an amazing food evening. Cate, Matt, Woody and their local Earl’s team are the perfect hosts; providing tasting notes, photo files and ensuring that your glass is never empty. As a foodie on assignment, this allows you to bask in the ambience and really savour the offerings.

First up were Tuna Tostadas-smooth and crunchy, fiery and cool, all delivered in a few bites. A platter of these along with Earl’s well-crafted cocktails will jam their already popular patios this summer.

My favourite of “Cocktail Craftsman” Cameron Bogue was the grapefruit based Paloma.

Bee’s Knees and Amaretto Sours were also delivered to an enthusiastic assembly.

Our own Chopped Salad which we stuff into Sabih (a common street-food in Israel).

Having travelled to Jerusalem and eaten many Chopped (also dubbed Israeli or Arab Salad), I was thrilled that Fattoush Salad had found its way to a local menu.

When Arabs add left over pita to a grilled vegetable salad, (and Earl’s Chef Brian Skinner adds pita chip croutons), it is transformed into Fattoush. In the holy city, each cook, each family, each community has their own variation. Earl’s version definitely ranks as high as the ones that we have made at home and I recall from the amazing journey that I once took.

Chermoula is a marinade for fish and is the foundation of many Moraccan fish dishes. In this case, Earl’s Chef Hamid Salimian started with Ocean Wise Salmon and fused it with smoked paprika oil, pearl onions and spring peas.

Although not pictured here, the Spring Creek Ranch beef sampling was the highlight of an already delicious evening. We discussed around our end of the table, that we could taste how much the cattle were loved by the Spring Creek Ranchers. Perfectly cut, perfectly aged and perfectly prepared, the medium rare cuts were rich and tender and almost nutty in taste. A number of us treated ourselves to a nibble of the fat cap and oh my, it tasted as if we had come upon a sweet and exotic oil.

Having only recently tried Bibimbap (pictured above) for the first time, at an authentic Korean restaurant in our neighbourhood, I waited all through the menu sampling to do so again.

Earl’s Chef Dave Wong poached the egg in his version, as we North American’s are needlessly squeamish about raw food. The essence of the dish, is the contrast between the crunchy rice that has been made so by the special heated bowl that it is served in, the crunchy vegetables and the silky egg that cooks further when stirred around with the hot rice.

A new Earl’s burger was also sampled but by this time, we were crying “Uncle” and the parade of expert food items from Earl’s kitchen was drawing to a close, but not before, the essence of spring came along- A Berry Shortcake.

Korean, Middle Eastern fare and exceptional burgers and steaks can be found at many excellent local restaurants in Winnipeg.  A visit to Earl’s Kitchen + Bar ensures that a group with eclectic tastes can find them all under one roof or under an expansive umbrella, if you will. Herald the spring with a trip to Earl’s and enjoy exceptional crafted tastes from around the world at substantially less cost than a ticket overseas.

Kath’s quote: “Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”-Francois Minot

Live simply, laugh often, love deeply.

 

 

 

 

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