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Hot Eats in The ‘Peg


295 York 295 York


Birthdays that end with zeros are special celebrations and a careful decision was made to commemorate my recent one at 295 York. Te cozy yet sophisticated interior design of the room lends itself to intimate conversations or large group get togethers. Jesse Friesen, the young chef of the


urban steakhouse, is a shining star of the newish batch of chefs coming out of Winnipeg’s many culinary programs. Chef Jesse couples the varied selec-


tions of beef, pork, veal and lamb with down-home favourites of mashed po- tatoes, mac ‘n cheese (with truffle and herbs) and creamed corn made luxurious with bacon and gouda cheese. Cocktails and the sharing of Coconut


Shrimp started the soiree. Crispy shrimp is a favourite of mine from my many years of visiting Isla Mujeres on the Yucatan peninsula. Chef Jesse’s version was elevated by the inclusion of crushed macadamia nuts, a great addition. For our main courses, the Seafood Trio of prawns, scallops and a half


The Blue Marble 1979 Wellington Avenue


Te Blue Marble, located at the


Lakeview Grand Hotel, is right next door to the Winnipeg Richardson In- ternational Airport. On the night that this group of friends visited, we decided that a couple of an- tipasto platters would get us into the swing of things. We speared the assorted meats, cheese, marinated vegetables and olives and placed them upon lightly grilled baguettes.


One couple decide that we should indulge in some veggies and ordered the Roasted Beets with shaved fennel, peppery arugula, sparkling orange seg- ments and creamy goat cheese. Tey also selected the unappetizing sound- ing Stewed Chicken which was a lovely surprise, as the chicken was slow cooked with apricots, prunes, raisins, hazelnuts, pine nuts, walnuts, almonds and cin- namon, and then nestled upon a bed of basmati rice. Te Berkshire Pork Tenderloin had been marinated in ginger and was served with pancetta, creamed corn, braised leeks, edamame beans and chanterelle


thehubwinnipeg.com The delectable Berkshire Pork Tenderloin.


mushrooms. I detected a birch smoki- ness in the delectable pork. Seared pork belly was the crown upon


the Cavena Risotto where hull-less oats substituted for traditional rice, stirred up with porcini mushrooms and blue- berries, then topped with shaved par- mesan and pea shoots. Black truffle olive oil and bacon dust


adorned the Oxtail Ravioli. Te morel mushrooms and shaved parmesan were


the icing on the proverbial cake. Te last time I ate beef tartare I was dining at Le Frog in Nice, France. Te Blue Marble’s version was a deserv- ing equal, likely because it was made by mincing Canadian Prime Beef with northern pike caviar, avocado, horse- radish puree and smoked black pepper. With the accompaniment of truffle potato chips, I will never dream of beef tartare on the French Riviera again.


Fall 2015 • 17 Pan-seared scallops were sweet and juicy.


lobster tail was delicate, sparkling and perfectly prepared. Te Berkshire Pork Chop, cooked perfectly to medium rare provided substance and succulence. Te Seared B.C. Scallops were so juicy and sweet, they were like eating dessert. Te surprise of a candled Crème


Brule was a lovely touch and much ap- preciated although we were too full to eat it.


Reviews by Kathryne Grisim


Kathryne Grisim was bitten by the travel bug when she was 16 and made her first solo trip to Hali- fax. She loves living in Winnipeg because she can leave on an early flight and be in Mexico by lunch time. Her food and travel blog can be found at foodmusings.ca.


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