I live a wonderful life.  Unexpected invites give me particular joy.  Recently one came from a foodie friend who asked me to join in at a Chef’s Table (Chef Brent Barna of Pine Ridge Golf Course to be specific) featuring Manitoba Chicken and De Luca Fine Wines.  How could I refuse?

I was pleased to be sitting with my friends Robin a.k.a. PegCityGrub on one side and Getty Stewart on the other.  Over dinner and wine, we had an opportunity to get caught up on life and our mutually favourite topic: eating in Winnipeg!

First up was chicken (of course) which had been slowly poached in a garlic and thyme broth and then encircled with foie gras.  The treat was subtle but delicious, made even more so when paired with a Canadian Riesling from Chateau des Charmes a family vineyard that D and I had the good fortune to visit one beautiful fall.  I am happy to know that Chateau des Charmes wines are now available in Winnipeg at De Luca Fine Wines.

Mulligatawny has long been one of my favourite chicken soups (second only to Sopa de lima y pollo).  I appreciated Chef Barna’s light touch with the curry so that flavours of coconut and apple could shine through.  The soup was married to a fine Lingenfelder Gewurztraminer which next to Rieslings is my favourite white wine.  I was one happy girl.

This jerk spiced boneless chicken thigh accompanied by watermelon salad adorned with queso fresco of bison mozzarella was my favourite dish of the evening.  The jerk spice was beautifully offset by the sparkling tastes of watermelon, lime and cilantro.  A Croatian Primitivo (a.k.a. Zinfandel) was sipped with this course and I was surprised by how much I enjoyed this wine as I usually go more heavier and drier red wines.

The main was  a classic chicken breast supreme served with a nutty barley pilaf, braised bok choy and ginger coriander sauce.  I appreciated that the breast had been seared and oven roasted with the skin on but that the it was so easy to remove.  Truth be told, I love to indulge in poultry skin because it holds all the seasonings and much of the flavour but a skilled chef can transfer all that yumminess into the meat, which is what Chef Barna was able to achieve.  The coriander ginger sauce was a light touch of heaven.  This grand dish was paired with a Chilean Pinot Noir.

An amazing dinner deserves an equally amazing dessert and Constance Popp’s chocolate cake was spectacular-not too sweet but rich and dense with glistening chocolate and if that was not enough, there were shards of chocolate too.

Good company, excellent food, well chosen wines, what could be better?

Kath’s quote: “Often, admiring a chef and getting to know him is like loving goose liver and then meeting the goose.”-George Lang

Love-that is all.

Constance and I met a number of years ago, brought together for Canola Camp.  I had been to her first location in old St. James on Portage Ave. but had never had the opportunity to visit her at her new home on Provencher Ave.

This amazing creation was made to celebrate the upcoming Dali exhibit at the Winnipeg Art Gallery.  Constance is always promoting something to do with a not-for-profit organization or cultural event in our fair city.

I spotted this in the front window of her Provencher Ave. shop.

Look at the detailing and artistry of the work?  Even the lace is edible, having been made from spun sugar.

Wouldn’t it be fun and delicious to eat your way through this chess game?

Everywhere you look in the pristine little shop, there is something delectable to purchase as a treat or a great gift.

On the day that I visited, they were promoting their extended selection of baked goods and I was very impressed with the classic pastry offerings.

But my very favourite treat, when I visit Constance’s shop is her hot chocolate. Remember the scene in the movie “Chocolat” when the character portrayed by Juliette Binoche prepares a chocolate elixir for one of her patrons?  I cannot imagine that the concoction could possibly taste better than this-heavenly.

There are a couple of bistro tables in the shop to enjoy said hot chocolate or perhaps a croissant.  I look forward to taking our Frenchman there for a visit very soon.

Kath’s quote: “If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?”-Marquise de Sévigné

Love-that is all.