We do not get to go to many Winnipeg Jets’ games so when we are lucky enough to snag some tickets, it is a big event for us. To make the evening even more special, we start with a dinner out. We are very strategic about where we dine because we do not want to have to park twice in downtown Winnipeg. That is why the Keg Garry St. was the perfect choice on this particular game night. We found a parking spot in the vicinity of the Millennium Library which was exactly half way between the restaurant and the MTS Centre.

Upon arrival, we realized that our good idea was also considered a smart one by a whole lot of other people. The dining room was full and so we opted to wait out our time in the bar. There were also no lounge tables available so we found ourselves perched on the high stools at the bar. It turned out to be such a fun spot that when it was our time to move into the dining room, we declined and ordered dinner at the bar.

One of the attractions was that many of the other pairs of diners were also heading to the Jets game and so we amicably chatted about the Jets’ chances that evening, injuries and trades.

We started with the spinach salad which the kitchen was kind enough to split onto two plates. I don’t know what makes me so crazy about this salad (perhaps the sugared nuts, the creamy goat cheese or the beautifully blended salad dressing) but I could eat it every single day. Strawberries are especially dear this time of year and it felt like a very special treat to have so many slices peaking out from underneath the spinach leaves.

D chose the pistachio crusted salmon that comes atop creamy garlic mashed potatoes and Brussel sprouts tossed with bacon and maple syrup. He was very pleased with his choice.

I had a hankering for fish too and opted for the grilled ahi tuna on a bed of Asian cole slaw with a soy and sesame dressing. My first portion was too salty and so it was immediately whisked away and a substitute was provide that was absolutely perfect. I love the contrast of the seared meat on the surface with the cool and silky interior of the fish. The dish was light and satisfying and when it was game time, I still had the energy to make the quick walk to the arena.

Kath’s quote: “I think whenever anyone asked me why I wanted to be a hockey player, that’s where it all started, watching the Winnipeg Jets play as a young kid.”-Jonathon Toews

Love never fails.

Many of my readers know that I have many long-lasting relationships with The Keg Steakhouse and Bar: D and I met there, at one time, pretty much his entire family worked there, etc. etc.  As a result I try to be very “fair” by not shining a spotlight on them too often in spite of the fact that it is our favourite place for date night and the place where I choose for the majority of my business lunch meetings.  And so it occurred to me that in my efforts to be fair, I have actually been unfair to The Keg.

Yesterday, as the snow was blowing outside, the fireplaces and cozy booths were  a welcome treat.  I ordered as soon as the special was recited by our server.  A lunch-sized Mediterranean steak on a toasted panini was cooked to a perfect medium rare.  I often select the baked goat cheese as an appetizer because I am ga ga for Keg salsa. It is not a Mexican blend but one that is reminiscent of our time in Italy when tomatoes are coaxed into full flavour by basil and a bit of balsamic vinegar.   I do often enjoy bare-naked steaks (the meat, not me) but “topped” steaks are a special treat.  This particular combination brings out deep, rich tones and when coupled with a house salad is a more than a satisfying lunch.  Actually it is more like a supper at lunch time, so last evening I did the inverse, and had a peanut-butter sandwich for supper.

My lunch mate chose the salmon burger, which he heartily enjoyed but I noticed that he left a 1/3 of his lunch un-eaten so that he would have room for dessert.

The Keg’s mini dessert options are so tasty and such good value-$7.95 for all three of these offerings: a mini creme brulee, chocolate cake and a butter tart.  I can imagine my entire gang ordering these to satisfy all of their sweet tooths (or should I say?- sweet teeth).

Kath’s quote: “The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye – the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. “-Eugene Briffault

Love-that is all.