We are a hardy crew in Winnipeg and this is one way that we cope. About the middle of January, we head away for sunny beaches and if we cannot, we at least dream about them. Another way is to ditch the winter stews and prepare food that is typically enjoyed in the summer time.  I have a gorgeous cookbook entitled “flavours of PRINCE EDWARD ISLAND a culinary journey” by Jeff McCourt, Allan Williams and Austin Clement. The over sized photos are expertly taken and breath-taking. To really sweep you away, imagine this scenario as described in the cookbook, taking place on one of those sandy beaches…..

Assemble a small charcoal barbeque  and start the coals burning. Let them burn for about 15 minutes then rake them to distribute them evenly. Cover the bottom of a large roasting pan with seaweed, making a layer about 2 inches thick. On top of this arrange the clams and mussels. Put in the onions, garlic and ginger and then cover them with a 2 inch layer of seaweed. Load on the potatoes, corn and hotdogs or sausages. Pour half of the beer over everything and cover with a clean, damp potato sack (or lid). Place this on the barbeque and begin steaming.

Once the steam starts, let everything cook for 1 hour. Add some beer if steam is escaping and add more charcoal if the fire degrades.

Serve family-style (that is, letting everyone help themselves) with melted butter and lemon.

Can’t you just feel the heat from the fire, smell the yeasty steam escaping the roaster, hear the fire snapping and taste an ice cold beer while you await your feast to cook?  Of course, the seaweed would have to be replaced with tinfoil on the prairies but other than that, there is nothing stopping you from enjoying fresh P.E.I. seafood next summer on the beaches of Lake Winnipeg. If you don’t care to wait, you could place your roster in the oven or dig out the barbeque and place the roster in there.

Our extended family celebrate each Labour Day weekend with a dinner on the beach. The menu is typically comprised of local delicacies like chicken, veggie kabobs and the like. The fun is in the cooking process itself and the time spent together in anticipation of our upcoming meal. When the sunsets, we sometimes wash our dishes in the lake and then head back to our beach house for a round of crib or a televised football game.

But we also dream of eating authentic clambake again, having done so years ago on Cape Cod, Massachusetts. With the current state of the Canadian dollar a more realistic alternate to the Cape would be the shores of PEI- a journey that we would love to make as we have only ventured to Nova Scotia and never set eyes on the other maritime provinces.

The good folks at WOW Hospitality must be dreaming of summer too, because they have decided to host the first PEI Seafood Festival right smack in the middle of winter. See here for everything you need to know:

Members of the Prince Edward Island seafood Community will be descending on Winnipeg January 16th, 17th and 18th with their products for the first ever PEI Seafood Festival. Take in one event, two events or all the events and enjoy the feel of PEI.

Friday, January 16th
Gala Dinner – 6pm at the Pavilion Centre in the Pavilion in Assiniboine Park
Tickets are $250.00 with net proceeds going to SOS (Share our Strength), a charity that works to alleviate and prevent hunger and poverty in our city including a program near and dear to my heart: St. Aidan’s Christian School in Winnipeg’s North End.
Tickets available by calling 204-942-1090 ext 230

Saturday, January 17th
9am Black Box Competition
Come out an watch top Winnipeg Chefs compete in the Black Box Competition. What will they creative with the products they are given in their box?
Yours truly is a judge.
Tickets: $25.00 Available by calling 204-942-1090 ext 230

1pm Oyster Schucking Championship – The Forks Centre Court
A competition to find the best Oyster Schucker in Manitoba.
Winner will represent Manitoba at the Canadian championship.

6pm East Coast Kitchen Party – 295 York
A Kitchen Party in East Coast style.
Enjoy sampling the best of PEI at different food stations while listening to East Coast Entertainment, Watch the Best Caesar Competition and meet members of the PEI shellfish Industry.
Tickets $40.00 and are available at any WOW Restaurant or by calling 204-942-1090 ext 230

Sunday, January 18th
1pm Best Mussel Competition – 295 York
Come Out and Watch Top Manitoba Chefs compete in the Manitoba Best Mussel Dish
No charge

3PM Best Seafood Chowder Competition – 295 York
No Charge

6pm Champagne & Oyster Tasting – 529 Wellington
Tickets are $100.00 and are available by calling 204-949-1090 ext 230

Kath’s quote: “We found some large clams…which the storm had torn up from the bottom, and cast ashore. I selected one of the largest, about six inches in length, and carried it. along…..We took our nooning under a sand-hill, covered with beach grass…I kindled a fire with a match and some paper, and cooked my clam on the embers for my dinner…..Though it was very tough, I found it sweet and savory, and ate the whole with a relish. Indeed, with the addition of a cracker or two, it would have been a bountiful dinner.”-‘Cape Cod’ Henry David Thoreau

Live simply, laugh often, love deeply.

I asked J1 to be my date to this invited evening at Earl’s on Main.  Earl’s does a tremendous job of keeping in touch with Bloggers (we are now calling ourselves “Curators”) and the local media.  In fact, Earl’s does many things very well.  I am surprised over and over again by the lengths that they go to in order to get a dish exactly right.

Case in point: The Royale with Cheese Burger created by Chef David Wong is described as containing smoked cheddar, dry cured bacon, portobello mushrooms and house ketchup.  When in fact local Earl’s Chef Matt Frost has shared with me that first they griddle a shredded cheese blend with a daily house-baked brioche to make a cheesy bun to which they add mushroom ketchup, tomato aioli, tomato relish (all made from scratch in house), mild yellow banana peppers, lettuce on onion.  Topped with said bacon and house made applewood smoked cheddar slices. The patty is ground chuck and Certified Angus Beef.

Even the smallest bite produces a veritable explosion of complex flavours and textures.  I suppose that this is what occurs when a chef of Dave Wong’s stature goes about making a burger. Some background on David: he works full time in Earl’s Test Kitchen. He is an award winning chef from Vancouver, most recently as Executive Chef of the Fairmont Pacific Rim and the award winning restaurant ORU. Dave has too many awards and medals to even list but Earl’s would say (and I would agree) that his Gold medal win as part of Culinary Team Canada in Basil, Switzerland and representing Canada at the  Bocuse d’Or held in Lyon, France – are two of the most prestigious culinary awards in the world.

That evening we tasted the burger in a slider presentation as well as a Crispy Tuna Sushi Cones assembled from tempura crunch, Japanese mayonnaise, pickled ginger and tobiko (flying fish eggs).  The satiny tuna contributed to an over-the-top taste.

Matt confided with us that he eats an order of Tuna Tostados every day for lunch. Chili rubbed albacore tuna, cilantro aioli, avocado and jicama slaw are all perched upon crisp corn tortillas. No wonder Matt!

Although the appetizers were sensational, my boy needed some additional sustenance and Matt recommended the Kung Pao Noodle Bowl where vegetables, garlic ginger soy, roasted peanuts, mama Wong’s (I am assuming Dave’s Mom’s recipe) hot sauce are tossed together in a wok.  I was too full to have more than a nibble but J1 gave it accolades.

We had worked up a thirst with all the delectable ingestion and there were Holiday libations for us to try. I expected a warm and savoury drink when the Cabin Fever arrived at the table but J1 explained to me that it would likely be a take on a Moscow Mule because the blue tin cup that it was served in is a traditional presentation for a Moscow Mule.  In addition to the standard ginger beer and bitters that makes a mule a mule, Crown Royal and port had been included.  The icing sugar frosted pine cone contributed both beauty and flavour.

We didn’t catch all ingredients of the Clover Club cocktail but detected raspberry juice, Smirnoff and egg whites.

The extra artistry of the drink was a seasonal touch.

Before we waddled out into the winter night, we indulged in one last treat: hot Gingerbread with salted caramel sauce.  Ohh my.  I am not a sweet lover but this desert is not to be missed.  The cakey bread was full of deep, earthy tastes and when coupled with

the salted caramel sauce (we were sent home with a sample of the sauce) was the perfect crescendo to a enjoyable evening.

Kath’s quote: “Had I but a penny in the world, thou shouldst have it for gingerbread.”-William Shakespeare

Love-that is all.

This weekend I was honoured to be a tasting judge at a fund-raising event with my church family.  To round out my area of expertise (“oh-this tastes good to me!”) were two judges from the previous year: Richard Neufeld formerly of De Luca’s and now at Prairie 360 and Donald McKenzie of Dining with Donald whom interned with our congregation a couple of years ago.  Being a tasting judge is difficult business while at the same time being an absolute pleasure.  The difficulty lies in putting words to what is being tasted, in addition to remaining absolutely neutral and objective in the process.

Check out the gorgeous colour in this dish, a Tex Mex Chicken.  The chicken was perfectly tender without having that “stewed” texture that sometimes occurs with dishes of this type.  The complexity of flavours were fabulous, but the calibre was so high in the cook off, that this dish was just short of the top three.

Third place in the savoury category went to Orzo with Shrimp and Feta.  Somehow the cook managed to keep the shrimp firm and juicy which is a tough fete with seafood in a casserole.  The sweetness of the tomatoes was offset by the saltiness of the feta and the orzo provided a toothsome connection.  Delish.

These ribs took second.  I chatted with the cook after the awards were given out.  She once shared with me that she was an uninspired cook.  OMGoodness, something must have changed all that, because her ribs which are a difficult cut to get just right, were sensational.  The meat itself was firm and tender at the same time.  The sauce was complex and savoury complete with a hint of sweetness and that mysterious essence that bay leaves lend to a recipe.

The same cook entered in the dessert category with her delectable Lemon cookies.  She won second with these.

“Savoury” first place went to Zest Pork with Bourbon Mushroom Cream. I tasted the tender pork shoulder first and was impressed with how the choice of lime zest offset the rich tasting pork.  I couldn’t imagine that a sauce could improve the taste but lo and behold when the earthy mushroom and pungent bourbon flavours were paired with the pork, it was absolutely sublime!

Kema is an Indian dish where in this case ground beef (sometimes ground lamb) is prepared with peas.  This dish took Savoury-People’s Choice.

This classic treat took third place and People’s Choice in the dessert category.

Blueberry Bread Pudding with Salted Caramel Sauce won the dessert category (this dish had me when I read its name).

The event was a fund-raiser for St. Aidan’s Christian School, located in the heart of Winnipeg’s north end.  The evening provided fun, fellowship, sustenance and a small chunk of money for the school-win, win, win.

Kath’s quote: “The difference between good and bad cookery can scarcely be more strikingly shown than in the manner in which sauces are prepared and served. If well made….they prove that both skill and taste have been exerted in its arrangements.”-Eliza Acton ‘Modern Cookery for Private Families’ (1845)

Love-that is all. Thanks to Barb for sending me the image.

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.

If you are looking for an inexpensive but delicious night out,  join the enthusiastic eaters at St. Aidan’s Anglican Church for the second annual Cook Off.  A minimum donation of $7 and a call to 204-783-3024 will get you onto the guest list.  Net proceeds go to St. Aidan’s Christian School in the heart of the city on Aberdeen Ave.  If you are interested in participating in the cook off as a contestant, the cost is the same and you can enter into the Savoury and/or Sweet categories.  Judges for the event are yours truly, Donald McKenzie of Dining with Donald  and Richard Neufeld formerly of Deluca’s and now at Prairie 360.

Here’s a look at some of the final dishes from the first annual cook-off.

White Chocolate Raspberry Cheesecake

Sriracha Balsamic Glazed Pork Ribs

Brined Pork Tenderloin with Blueberry Reduction

Beef Bourguignonne

Now that your mouth is watering and I have your attention, why not join us?  The cause is a worthy one, the price economical, the food sensational and the fellowship a delight.

Kath’s quote:  “Cooking is like love. It should be entered into with abandon or not at all.” Harriet Van Horne

Love-that is all.