Fore!

September1

I have had the pleasure of being associated with the 2010  CN Canadian Women’s Open held in Winnipeg this past week at the St. Charles Golf and Country Club.

Many years ago when D was  studying at Ryerson in TO, obtaining his degree in Tourism and Hospitality, he came home one summer to apprentice at the St. Charles.  He had the pleasure of shadowing the renowned Chef Tony who has been on the Canadian Culinary Olympic Team and is a member of the Order of Canada.  Chef Tony as well as many of the food service management team have been loyal to the St. Charles for 35 years.  And it shows.

As a guest of CN I was pleased to sample the Club’s unique fare made from local ingredients.  The Lake Winnipeg pickerel was rolled and simply baked to bring out all the flavour that seems to burst and sparkle with each mouthful.  The freshly baked pie of wild blueberries was also a special treat, the pastry staff knowing that the berries can stand on their own without a high concentrate of sugar.  The sugar topped crust was a nice touch though that my mother- in- law also employs (and she’s the best pie maker that I know).

I’ll get onto the golf,  but not before mentioning that we also sampled Mike Weir’s signature wines. The Cab Merlot was exceptional, holding it’s own with the Chilean Merlots that I am so found of.

Out on the course I had the pleasure of following Michelle Wie on her pro-am practice round.  She has the beauty of a gazelle and her power and concentration is animal-like as well.  I also saw her the next day, coming in on the 18th after earlier hearing the roar from the gallery as she made her notorious hole in one.

The event was first class in every way but especially significant because it raised $800,000. for the babies that I snuggle at the Children’s Hospital.

Kath’s quote: “Berries thrive here. From these they make a wonderful dish combined with syrup and sugar, which is called ‘pai’. I can tell you that is something that glides easily down your throat; they also make the same sort of ‘pai’ out of apples or finely ground meat, with syrup added, and that is really the most superb.”-An immigrant living in Beloit, Wisconsin, wrote to friends back in Norway (November 29, 1851)


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