Hot Eats in The ‘Peg
Bisita 637 Corydon Ave.
Bisita, Tuloy Po Ka Yo is a Philippine res-
taurant now open on Corydon Ave. A visit to Bisita definitely called for an ap-
petizer of Lumpia Shanghai. Lumpia are mini spring rolls and are a mainstay of Philippine cuisine. Tese tasty starters were stuffed with minced pork and veggies and presented with a sweet soy sauce and sriracha mayo drizzled over top.
Te main, Beef “Pares” Short Ribs, were
seasoned with a special blend of spices and roasted until perfectly tender. Served atop a bed of garlic sautéed bok choy and garnished with crispy fried onions. Tey made for an en- joyable meal. As a special offering, the owner brought out
a serving of Pork Belly Sisig. He explained to us that the dish was typical of food that hosts would serve to friends when they assembled in their backyard for an afternoon or evening of drinking beer. Bisita’s pork belly was mari- nated in a sour liquid, braised with aromatics and spices and then roasted to super crispi- ness. Te concoction was delicious on its own but was truly divine with the addition of a perfectly cooked quail egg.
Beef “Pares” short ribs.
Velvet Glove goes all out for the Christmas season.
The Velvet Glove 2 Lombard Place
No one wants to be away from home over the holidays, but if
you must, Te Velvet Glove in the Fairmont Hotel is THE place to stay with special festive menus for Christmas eve, Christmas brunch, Christmas dinner and their 12 days of Christmas lunch. Tey also serve “Christmas to Go” which includes your choice of turkey or beef tenderloin. On the warm afternoon I was invited to Christmas in July, we
had the opportunity to preview a number of delectable items that would be appearing on this winter’s seasonal menus. We commenced with a roasted squash soup topped with herb yogurt and spicy pumpkin seeds. I especially enjoyed the salad of kale and roasted root veg-
thehubwinnipeg.com
Christmas to go? Your choice of turkey or beef tenderloin.
etables. Te cranberries were a special yuletide touch along with the chardonnay dressing. Samples of both the Whiskey Brined Turkey and the slow-roasted Mustard Crusted Beef Tenderloin were holiday perfect. In our family we always had roast beef on Christmas eve and turkey on Christmas day if that helps you choose which dish to try. Te sides were equally fine, especially the Leg Confit Bread
Stuffing (you thought your mom’s was the best tasting, didn’t you?). Tis stuffing was worthy of “entrée” status. I could have eaten a plate of it. Te Brussel sprouts were a decadent treat tossed in goose fat and bacon. Our dessert that day was Pears Tree Ways with cream cheese,
a torn hazelnut torte, pistachios and birch syrup. I would gladly substitute the above for Christmas fruit cake, every Christmas.
Winter 2016 • 15
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