Food Musings

A Winnipeg blog about the joy of preparing food for loved ones and the shared joy that travel & dining brings to life.

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

June11

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.

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

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

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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.

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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.

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

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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:

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

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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.

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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)

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Live simply, laugh often, love deeply.

 

Shut Ur Pie Hole!

January21

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“Shut Ur Pie Hole” might be your exclamation if you knew what birthday D celebrated yesterday, with his boyish good looks and effervescent personality.  I wanted him to enjoy a special treat at the end of a long day standing on his feet and chatting to potential customers at a trade show and then attending a course last evening. The perfect opportunity came along when I had a chance to visit my new friend Heather Daymond at the same trade show. Heather a.k.a. the “pie lady” is the genius behind the local business Shut Ur Pie Hole. She sent me away with a couple of her perfectly sized pies in a jar-pecan, D’s favourite!

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Heather is an extraordinary entrepreneur, finessing her passion for pie making into a full time business. While at her gorgeous booth, Chef Rob Thomas dropped in for a visit and to chat about his recent experience on Chopped Canada, which I viewed when I got home last evening. We discussed that the “edge” in the food and culinary world is not simply putting out a great tasting product but doing so in an authentic and vulnerable manner so that potential customers have the satisfaction of a first hand relationship with the food’s creator. Heather, my friend is the real deal.

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Since we had just celebrated Boo and the Frenchman’s nuptials this fall, the knowledge that Heather’s pie display is available to rent for weddings (and other events) was of interest.  Our kids worked so hard to create a homey, comfortable and beautiful setting for their reception at Fort Gilbraltar.  The latter already contributed to the feel that they were going for, but had their reception been in a more “banquet-style” room, Heather’s set would have been a fitting addition. Not to mention, that mini pies in a jar are the perfect party favour!

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Heather has not yet celebrated her business’s first anniversary and in that time frame she has lovingly made an astounding number of pies. IMHO here’s why-pies speak of love, especially the memory of a slice of your Grandma or Mom’s pie. Of course, the pie must be expertly made and delicious and the “Pie Lady’s” pies absolutely are (D let me have a bite)! In D’s family pies were so revered that he and his 7 siblings each got their own full pie for their birthdays. They did not have to share it with anyone if they chose. D says that he would keep his stashed under his bed and luxuriate in a forkful for the week following his birthday celebration.

And so it was that I was able (in an abbreviated fashion) to give him this gift of love and rejuvenation at the end of a long and tiring day.

Kath’s quote: “But I, when I undress me
Each night, upon my knees
Will ask the Lord to bless me
With apple-pie and cheese.”-
Eugene Field

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Live simply, laugh often, love deeply.