Our first morning of “camp” began with a presentation about how public perception is fashioned and our role in maintaining our own perspective a.k.a “keeping an open mind”. I added the “heart” part because I believe that perception isn’t just about what our brains process but what our emotions tell us as well. Sometimes I get labelled as being “too emotional”, typically by a person who is (in my opinion), too “rational”. In this, and most aspects of my life, I believe that the extremes must meet in the middle to find a common ground. I strive to do this on a daily basis.

Case in point, I had preconceived notions about what I was going to see and learn about on an agricultural based biotechnical tour, which was the first stop of our day. I imagined robotic machines and rooms of whirring and spinning contraptions with few, if any, people involved in the process. I was surprised to be shown otherwise. Canola plants were lovingly being tended to by real people.

I love farmers and I am especially fond of the Canola farmers that I have met over the years. They are risk-taking, intelligent, educated, family-centric, land-protecting, animal-loving, community-giving persons who work hard, so very hard. In my mind, I am all for whatever can be done to make their jobs easier. They feed me, my family and the world.

We learned about the making of improved canola hybrids ( simply put: a hybrid is like the offspring of D and I). Scientifically stated: “A cross of specific parent plants using controlled pollination. The resulting seed will produce plants with very specific characteristics.” Just like our son is the perfect blend of my husband and my characteristics… “From the twinkle in the breeder’s eye (tee hee), it takes 7-10 years to develop and make a canola hybrid available to the farmers.” We’re talking disease resistance, water use efficiency, etc. and why this is so important on a Global scale was explained to us the next morning. The lady wearing the gorgeous turquoise gloves above is carrying off the “controlled pollination”. In other words-the Canola Connect group were voyeurs of plant sex!

Having worked up a hearty appetite, lunch was served in the adjacent dining room. Lovingly prepared and catered by Seasons Catering, the menu was an extensive offering of prairie treats:

The Wheatberry Salad featured was a delightful assembly of cranberries, pepitas and diced apples tossed in a blood orange vinaigrette utilizing Winkler Virgin Canola Oil.  Thick tomato slices of tomato were topped with boccocino cheese, ribbons of basil, balsamic vinegar and East Selkirk Virgin Canola Oil. A third oil -Grandview Canola was highlighted in the Chimichurri. We would learn more about theses artisan oils over the weekend.

Sablefish (also known as Back Cod) has a high fat content and is perfect for roasting. The dollop of pesto added to its moisture and flavour.

Dessert was a selection of verrines including Cholocate Panna Cotta with White Chocolate Mousse, Lime, Coconut & Mango and Raspberry & Lemon. All were silky and sublime. We campers were wonderfully nourished, rested and off on our next adventure.

Kath’s quote: “I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.” –Graham Kerr

Live simply, laugh often, love deeply.

My husband D and I enjoy dining with new foodie friends as we did recently with Canstar reader and contest winner Janice Sawka and her guest, at The Keg Steakhouse + Bar Southside location on McGillivray Blvd. The co-workers and pinball aficionados toasted the evening with a French 75 Martini and a Ginger Crantini.

As soon as we could stop talking about our favourite Winnipeg restaurants, the friends selected appetizers of Tuna Tartare and Baked Brie. Janice was determined to try something that might have typically been outside of her comfort zone.

After mustering up the gumption, she was surprised at the lovely texture and subtle flavours of the tartare. Tartares have French origins when a meat or fish is finely chopped and served raw. She also enjoyed the tastes of Mushrooms Neptune and Crab Cakes that we shared with her.

For their salad course, The Keg’s renowned Caesar salad and a nouveau Spinach Salad were chosen. Janice was tempted by the addition of chèvre (goat cheese) and the chardonnay vinaigrette on the spinach one.

D tried the Wedge salad for the first time.

I waited and had my salad as my entrée. I love this new option on the Keg menu.

Janice was still working her way through both her appetizer and salad when her Sirloin Oscar entrée arrived.  She was happy to indulge in both seafood (shrimp and scallops) and one of The Keg’s excellent steaks, all in one dish. The asparagus and béarnaise sauce were her “icing on the cake”.

But speaking of sweets, dessert was yet to come.  My husband suggest a mini-dessert trio of butter tart, fudge brownie and crème brûlée (literally: burnt cream) for the undecided.  Janice considered and then concluded that the famous Keg Billy Miner pie was her choice, if she could request that it not be served with caramel sauce.  The Keg is always happy to accommodate substitutions, so everyone got exactly what they wanted.

Our server Cory was more than gracious with us when the dining room emptied, as the four of us sat and chatted about dining in Italy, Seattle and Jerusalem and where next our food adventures may take us.

Kath’s quote: “Too much of a good thing can be wonderful.”-Mae West

Live simply, laugh often, love deeply.

Recently, I was honoured to once again be the food-stylist for the Canadian Cheese Grand Prix media tour, having done so two years ago with Chef Michael Howell. This year the country was divided into east and west with Chef Howell touring the east and Chef Julian Bond, the west. I was fascinated by the cheese knowledge and passion of Chef Howell and equally so of Chef Bond. In particular Chef Bond offered me some personal cheese tasting tips.

A gentleman who studied in Switzerland produced this Swiss mountain-style cheese (think Heidi and her Grandfather) from Gunn’s Hill Artisan Cheese. I do not typically consume cheese rinds but when I saw that this was a washed-rind cheese style, I included the attached rind with my nibble and greatly enjoyed it.”Handek” is aged 16 months and I thought I could detect a nutty aroma. Its complex flavours were enhanced by a dried apricot and pecan.

To the west, two Alberta cheeses were given the nod: a Gouda from Sylvan Star Cheese

and a Feta from Tiras Dairies. The latter was a particular favourite because it sliced so easily without crumbling.  I imagined it between wedges of watermelon for a summer time salad.

Further west, British Columbia had four cheese in the top eleven, tying with the province of Quebec. Farm House Natural Cheeses produced a traditional clothbound cheddar. As a part of the process, lard was smeared over the cloth to protect the cheese and also produced deep earthy flavours.

One of two cheese makers with winners in the top eleven, The Farm House Natural Cheeses also furnished a winning “Firm Cheese”.  I could detect grassy notes with this taste and then read that the cheese makers only use “summer” milk when the cows graze in green pastures.

I was foolishly trying to detect “cherriness” in the Cherry Bocconcini from BC’s Natural Pastures Cheese Company which won in the Fresh Pasta Filata category. Research indicated that it is so called because of its cherry “shape”.  I would definitely recommend this unripened cheese the next time you decide to make a Caprese salad.

I love buttery cheeses like the Comox Brie (from the same cheesemaker as the bocconcini) which took the “Soft Cheese with Bloomy Rind” top spot. I would love to serve it at an upcoming dinner party when I would bake it with some maple syrup, pecans and dried blueberries.

I was not surprised that Quebec held a prominent role in the ribbon taking. Chef Bond explained that Quebec is a popular destination for immigrants from Europe who brought their cheese-making skills with them from their native countries and that cheese artistry is ingrained in the French heritage.

When I was in my early twenties and just discovering diverse food pairings, I was served a semi-soft cheese with raspberries and cracked peppercorns. I will never forget that taste and peppery cheese paired with fruit or a fine Riesling has always been a fav of mine. The Pepper Raclette from Fromagerie Fritz Kaiser that won out in the “Flavoured Cheese with Added Particulate Solid” brought that old memory, vividly back to me. Raclettes are typically served melted but for my enjoyment, it was absolutely perfect at room temperature.

Typically shying away from blue cheese, Chef Bond suggested that I try a smear of the winning Le Bleu d’Elizabeth (which I am quite sure won in this category two years ago), with a drizzle of honey. Sure enough, the sweetness offset the salty pungency and I declare: “I am a blue cheese lover!”

Fromagerie La Station, also from Quebec, produced the winner for “Washed or Mixed Rind Firm Cheese”. Aged a full 18 months on wooden boards, the Alfred Le Fermier cheese retains a nutty flavour and woodsy aroma from the wood itself, I would guess.

Now for the Grand Champion, drum roll please……Laliberte from Fomagerie du Presbytere, the same cheese makers as my newly loved blue cheese! I went back again and again to smear the triple cream cheese on a piece of baguette, pita, a cracker, anything I could get my hands on! Tasting like a thick and creamy mushroom soup, I could absolutely see why it took top prize.

The same day as accompanying The Canadian Cheese Grand Prix winners and Chef Julian Bond on the Winnipeg Media Tour, I joined 20 farm-lovin foodies from various places across Canada for Canola Connect City Camp 2015!   On our last evening together, after eating the most exquisite food all weekend long, I had D drop off my special cache of cheese provided by the client. Spread out on the dining room table of the hospitality suite, no one was willing to sit on the comfortable couches of the living room. Everyone was clustered around that table, taking cheese nibbles, comparing and contrasting tastes and impressions. Consistent with the distinguished judging panel, the campers agreed with unbounded enthusiasm that the Laliberte was indeed the crowd favourite. In particular, the co-host of Winnipeg’s most popular morning show 103.1 Virgin Radio’s  Chrissy Troy and Toronto’s TV & radio host Pay Chen, oohed and aahed, tasted a scoop, oohed and aahed again before taking another taste. My observation was that they were in cheese heaven!

Unfortunately, the award winning cheese makers at Manitoba’s own Bothwell Cheese, finalized but did not win a cheese category this year.

Kath’s quote: “I like cheese instead of dessert-maybe with a little candy at the very end. I love cheese and fruit. Or cheese and salad. Or cheese by itself with a few nuts and dried fruits. But I really like cheese.” –Alice Waters

Live simply, laugh often, love deeply.

The next day we returned to the Lakeside Brewing Company for a beer and a couple games of pool.

We couldn’t help but order the remaining Winter Bites menu item- the quesadilla. A 12” tortilla filled with house blend cheese, red and green peppers, green onion, red onion, and your choice of mexi-beef or grilled chicken with a side of fries. Every order of fries comes with a choice of 3 house made seasoning salts – Lemon and Chili, Garlic and Parmesan and Brewhouse. We decided to do a very comprehensive taste test  and the Brewhouse seasoning came out the winner, although all 3 were incredibly enjoyable.

After a short siesta at our hotel – the Lakeside Inn, we returned to the brewery for dinner. Ok, ok, now before you accuse us of being obsessed with this place…..no you’re right, we’re obsessed. Our dinner started with the beer battered, sarsaparilla BBQ Almost Famous Chicken Wings. These were perfectly cooked and fabulously saucy.

Next up was The Best Damn Chicken Sand’ – open faced, grilled chicken breast, goat cheese, drunken beer pear, prosciutto, sarsaparilla BBQ sauce, hammer and sickle sauce and arugula with cheesy jalapeno fries. This was a similar offering to the pulled pork sandwich and had the same “Wow!” factor.

Our final taste at the brewery was the Rookie Nacho Platter Topped with Deputy Chief’s Chili. To be honest only a couple of bites were consumed that night because we were entirely stuffed from our feast, but they were hearty and delicious. The suggestion of the Chili addition to our nachos was suggested by our server and we were told is a favorite of the owner of the establishment.

In addition to feasting, our night was spent playing crib which is a favorite activity of ours and reminded us of lazy nights spent at the cabin. There were a plethora of games that the brewery had put out for patrons to engage in as their tribute to ‘Family Day’ which was the holiday in Ontario this day. We thought this was a lovely idea and our night couldn’t have been more enjoyable. Fabulous food, fantastic service and the beer-oh the beer.

Kath’s quote: “He was a wise man who invented beer.”-Plato (Greek philosopher) 428- 347 BC

Live simply, laugh often, love deeply.

I believe it is apparent how much we enjoyed our stay in Kenora and all of the amazing culinary experiences we encountered. It is soon to be apparent which was our absolute favorite!

June 29th 2013 marked the opening of the first brewery in Kenora for 59 years. The quality of the beer that is coming out of the Lake of the Woods Brewing Company is incredible. We were taken on a tour of the brewing facility and through the brewing process from grains to glass. For the sake of time though, we will focus today on the food that we encountered with a small sprinkling of beer here and there.

We were able to have absolutely everything that the brewery had to offer on the Winter Bites menu and then some. The very first thing that we enjoyed on our first day in town was the Pulled Pork Sandwich. Tender pulled pork with sarsaparilla BBQ sauce, drunken beer pear, goat cheese, hammer and sickle sauce and arugula in a filone bun.

This sandwich is the real deal! It set the tone for all the food that we were going to enjoy over the next few days and I can’t even put into words how much we enjoyed this offering. Sweet, flavourful, hearty, and more.

After this lunch, we took some time exploring Kenora as a town and imagining what it would be to live there year round as well as having it be a home destination for cabin life. We were only out of the brewery for a few hours before we returned for dinner. The amazing part of how the Winter Bites menu is put together is that as a couple (or two people dining that don’t mind sharing plates) you can experience everything they offer for only $50 total!

The two apps that started the dinner off were…
Beer Battered Shrimp – Golden fried beer battered shrimp with house made zesty cocktail sauce.

Goat cheese Bruschetta – Grilled garlic focaccia with goat cheese, tomatoes, onions and herbs topped with three cheese blend and baked hot.

The bruschetta was amazing bursting with layers of flavours. The shrimp really took the cake though. Beer battered shrimp will never truly surprise you due to the simplicity of the dish. Shrimp, batter, sauce… simple right? These shrimp somehow found a way to be very dynamic with such a simple nature. The sauce has a beautiful kick that some establishments will not try to develop anymore seeing as though you can succeed with a dipping sauce using just ketchup and horseradish. The sauce was exactly what was needed to add to the malty sweet crunch that the batter brought to the table.
The dinner came out next which only added to our amazement of the menu.

Number one was the Meat loaf. House made bacon wrapped meatloaf drizzled with sarsaparilla BBQ sauce, served with twin skewers of new potatoes, with house vegetables, roasted garlic and beer gravy.

Number two, the Pork Schnitzel. Bread crumb encrusted pork loin grilled crispy, served with smashed potato, beer caramelized red and green cabbage, roasted garlic, side of beer gravy and dill sour cream.

Obviously when you are eating at a brewery, you expect the menu to incorporate beer into the items which sometimes can find its way into items in an unbalanced way. Sauces and caramelizing are very easy ways to bring beer into a meal where they will not overpower in any way, but will naturally enhance the diversity of the flavours. The Meat Loaf was juicy, and very well seasoned with the ‘can’t wait to swallow so I can have another bite’ kind of effect. The Schnitzel was an amazing dish with so many different ways to eat it with the sides and sauces it seemed like every bite was different. Perfectly executed, and an item I will personally have again.

Finally, we found ourselves at the dessert part of the meal with the Firehouse Beer Chocolate Cake and Gluten free Turtle Cheesecake

I (J1) have never been the sweet tooth type of person. I believe I got this from my mom, but I will more likely have another helping of fries, or another dinner roll, or something crunchy and salty for dessert than a sweet. That being said, the brewery might find themselves with a bakery attachment in the future based on popular demand. These desserts were out of bounds. The use of beer in the cake is again such a smart way of incorporating the presence of malty sweetness, and it didn’t dry out the cake like can sometimes happen when introduced. Turtles cheesecake… need I say more?

Kath’s quote: “Happy and successful cooking doesn’t rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”-Georges Blanc

Live simply, laugh often, love deeply.