Hot Eats in The ‘Peg
Tapastry 620 Niakwa Rd.
Tapas is a derivative of a Spanish word tapar, that is “to cov- er”. In Spain, a thin slice of meat was once offered to drape over a glass of wine to keep the fruit flies out. Te custom became so popular that little dishes of delectable food of- ferings became the norm. “Tapas-try” is the perfect moni- ker for Tapastry by Amici’s tapas-style dining, giving one the opportunity to “try” a variety of little tastes. I’m never squeamish about sharing food from a common plate and certainly not when I’m sharing with my sisters, as I was on this evening. Tapastry at the Niakwa Golf Club has a beautiful view of the rolling green hills of the course. Tis evening was fair and there were golfers out on the deck, seated in comfy couches, around a fire pit. Ah, summer in Winnipeg! First up was an Italian thin-crust pizza adorned with pro- sciutto, fig jam, goat cheese, balsamic vinaigrette and pea shoots. Being a fan of sweet and salty combinations, I loved it. With the pizza came smoked bacon-wrapped prawns. Tyrolean bacon blanketed the prawns which were enhanced with a roasted tomato sauce and lemon-garlic aioli. Delec- table perogies were served with a luscious pumpkin puree. Tey were a definite highlight. Our favourite dish of the evening was the pan-seared scal- lops that had been perched atop a variety of mushrooms, roasted corn and pork belly! Tey were finished with a scal- lion pesto and marsala glaze. Decadent and delicious. Service was professional, polite and prompt.
Eddy’s Place 669 Selkirk Ave.
If you are interested in exceptional homemade food served up in a quirky atmosphere, check out Eddy’s Place in Winnipeg’s culturally-rich North End. Reacquired by Ed- dy’s descendants, the vibrant spot is now owned by mother and son team, Annette and Daniel Gougeon, and Daniel’s spouse, Tanis Desrochers. In Eddy’s glory days, or so the tale goes, Winnipeg businessmen would hold their break- fast meetings in the booths set along one wall of the pool hall. If they managed to snag the perfect table, they could keep a watchful eye on their Mercedes or BMW parked in the lot across the street. An authentic, “kitschy” décor of orange acrylic tables, patterned carpets, wood walls, moose antlers and a beer-can fishing rod is what you can expect. We all know that our own relatives make Winnipeg’s best perogies. My mom drizzled melted butter in between perogy layers and then pan-fried them in more butter just before serving. Eddy’s comes very close to my fond mem- ories and included generous cuts of kielbasa which were fried on the grill. Te hand-cut fries that accompanied the Reuben shared
on this day were delicious on their own and, elevated by the grated marble cheese and homemade chili, that was the daily feature. Te sandwich was sensational and in- cluded a smear of mustard in addition to the traditional ingredients.
The Reuben with hand-cut fries.
thehubwinnipeg.com Summer 2015 • 17
Pan-seared scallops with mushrooms.
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