• About
  • Copyright License
  • In memory of Jay

in the stewingpot

~ food, wine, and travel

in the stewingpot

Category Archives: Restaurant stewings

Stewing at La Fonda and Cafe Cafe Santa Fe

19 Saturday Jan 2013

Posted by stewingpot in Restaurant stewings, Travel stewings

≈ Leave a comment

Tags

braised lamb, Cafe Cafe, Chianti Rufina, crab cakes, grilled salmon with salsa, La Fiesta Lounge, La Fonda Hotel, La Plazuela Restaurant, linguini with white clams, pan fried mahi mahi, poached egg with pan fried potatoes, pork ribs, pork slider

We loved our visit to Santa Fe. Not only were we captivated by all its art and charm, but as restaurants buffs, we immersed ourselves in the pleasures of dining out. Two of our faves: La Plazuela/La Fiesta at La Fonda Hotel and Cafe Cafe.

La Fonda

La Plazuela Restaurant at La Fonda Hotel

Natural light, open spaces, and  hand painted decor, define this restaurant’s ambiance. Not to mention the delicious New Mexican cuisine.

Pan roasted Dungeness Crab Cakes with lemon cilantro vinaigrette and grilled corn salsa. Be prepared to not share this appetizer.  Be sure to order the patron favorite, Tableside Guacamole, served with corn tortilla chips prepared fresh with your choice of ingredients. Appetizers, soups, or salads in the restaurant range from 6 to 15 dollars.

La Fiesta Lounge at La Fonda

Chipotle Barbeque Pork Ribs – messy but tasty.

BBQ Pork Sliders roasted in a chipolte – barbeque sauce. One order and you’ll crave more before leaving Santa Fe. The La Fiesta Lounge menu boasts a great selection of starters, sandwiches, Fiesta specialties, a lunch buffet, 14 different Margaritas, and 16 beer varieties.

La Fonda

La Plazuela Restaurant

Grilled Mahi Mahi. I’m a fish junky and this dinner definitely appeased my appetite. Served with a beautiful presentation of fresh lime wrapped neatly in yellow mesh. No seeds on this mahi mahi.

Braised Lamb served with fresh avocado. I wish I could find avocado this tasty in Saskatoon.

La Plazuela Restaurant serves Northern New Mexico specialties and Chef specialties priced from 14 to 35 dollars. My husband enjoyed the Pan-seared Salmon with a toasted Piñon-garlic sauce. As usual it made Jay’s “this is the best ____ I’ve ever had”, and he said it for years, even before Food Network began airing its series.

La Plazuela Restaurant received the Award of Excellence from Wine Spectator magazine in 2011.

Menu is seasonal.

La Fonda Ernest Martinez, an employee at La Fonda for more than 50 years, painted over 400 windows in the styles of architect and designer Mary Jane Colter, and illustrator and muralist Olive Rush.

La Fonda

My favorite breakfast at La Plazuela consisted of one perfect poached egg with zesty hollandaise sauce, and pan-fried potatoes and peppers.

Cafe Cafe

I stumbled across Cafe Cafe while exploring the downtown area of Santa Fe. I love Italian food so I reserved a table for two.  Visit Cafe Cafe @ http://www.cafecafesantafe.com/home.html .

I treated myself to the Grilled Norwegian Salmon Caesar with tomato basil salsa; a perfect lunch for a hot afternoon on the patio. I’ve heard raves about Cafe Cafe pizzas, a must eat for another visit.

Dinner menu items range from 13 to 25 dollars. Next time, I’d like to try the Grilled Eggplant Rolls with the spaghetti squash and house marinara or the Veal Marsala with sautéed forest mushrooms.

Cafe Cafe

 On the top of my list for pasta dishes, Fresh linguini with white clams and served with shells. A definite order on my again list.

Cafe Cafe Forget the ‘white’ with the seafood, the dark cherry and earthy chocolate with an herbal aroma beckoned for more sips and bites. Cafe Cafe boasts an extensive wine list.

Cafe Cafe

The patio area of Cafe Cafe provides umbrellas and natural shade for patrons who enjoy meals and wine in an outdoor setting. Note the brightly painted red door; in Santa Fe you’ll see many doors painted in shades of turquoise, a New Mexico tradition meant to deter evil spirits.

Stay stewed for more Santa Fe treasures.

Check out Trip Advis0r for more great Cafe Cafe reviews, and La Plazuela at La Fonda reviews .

Dedicated to Jay

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Stewing at Aurora – Underground Dinner Party

19 Tuesday Jun 2012

Posted by stewingpot in Restaurant stewings

≈ 1 Comment

Tags

beef cheeks, beet cloud, corn soup, edible moss, Foie gras, frozen chocolate foam, honey toffee, Little Criminals, marcus samuelson, mashed potato stuffed onions, ness creek music festival, smoked trout, Sous-vide, tomato sorbet

On Sunday evening, a.k.a. Father’s Day, I attended a scrumptious underground dinner party hosted by aspiring Chef Tony Krause. Tony previously worked at the old Weczeria Restaurant on Broadway Ave.  On off hours, he surrounds himself with everything culinary.

After this 11 course meal, I’m convinced Tony will take food experiences to a new height.  Our underground dinner included, state-of-the-art presentations of delectable courses served with his own elegant dinnerware, and live music. With each dish, Tony whet our appetites with anticipation of another.

Smoked trout in a jar

A beautiful presentation with a tasty surprise.

Upon opening the lid, a wonderful aroma of smoke visually enticed our palate.

And the trout, with hints of oregano and honey, Jack Daniels and Saskatoon berry gel, lay at the bottom of the hermetic jar, a succulent treasure waiting to delight.

Frozen coconut milk with chard corn husk oil

A hot, silky corn soup poured from a small pitcher, livened the senses with a fragrance of sweet corn and coconut.

Sweet corn soup

Creamy, smooth, and complex with delicious flavors of hot and cold, everyone wanted to lick the bowl.

Little Criminals

We were treated to contemporary folk music. Amanda with the violin and Taylor with the guitar have played these instruments as long as they can remember and their voices – a pure delight to hear! They met last summer at the Ness Creek Music Festival and formed their duet in February.

Foie Gras with brioche

My first foie gras experience, and I wondered why I had not tried this delicacy before. The texture luscious, buttery, and oh soooo rich. And the brioche, light and airy, a perfect bread and balance for the Foie Gras.

I’ve only heard of one other chef who made foie gras ganache – Marcus Samuelson. So Tony, you’re up there with the best.

Ice Tea

I had three of these and a glass of Tony’s delicious root beer with a twist of ginger.

Beet Cloud with honey toffee and snow goat cheese

Wow, a garden on my plate and I didn’t know edible moss existed. The beet cloud so incredibly tasty and delicate, and the snow goat cheese added to the fun of the garden box as a finger food.

The toffee melted in my mouth like a spoonful of honey.

Sea bass over a bed of onion, fennel, and saffron compote and served with a light curry sauce

I’m partial to fish and I loved this! Flaky, tender, and moist, and the compote a perfect accompaniment, it was another lick the dish meal.

Tomato sorbet with a hint of orange zest

I know it’s a palate cleanser, but give me a bowl, and I’ll eat it for dessert.

Beef cheeks on licorice root with mashed potatoes stuffed in onion chard with sherry vinegar and mushroom au jus

The onions with mashed potatoes looked like beautiful gems and tasted like gems too, and I loved the aroma of licorice root.

The beef cheeks were Sous-vide for 14 hours with star anise and juniper berries and served medium. I was too engrossed in eating my cheek and forgot to take more photos.

Frozen chocolate foam served with guava puree and caramelized bananas

Oh yes, the lady sitting across from me, and myself, looked forward all evening to the chocolate dessert and we weren’t disappointed. Tony used liquid nitrogen to freeze these chocolate foam balls that tasted like a chocolate mousse explosion in the mouth.

Our evening ended on a playful Jackson Pollock culinary delight. On a plastic tablecloth, brush strokes of basil, strawberry, chocolate, and vanilla cake vodka gel tempted. Luckily, we had wild strawberries growing on a basil plant (no just pinned) to spoon the luscious flavorful gels in our mouths. And when the strawberries were gone we used the basil leaves but mostly our fingers. An incredibly fun way to end an evening!! And there were fireworks at the same time – the 200 year celebration of  victory for the war of 1812. Well-planned Tony!!

Wild strawberries with strawberry and basil gel. My favorite, the basil gel.

Tony you gave us an incredible evening filled with exciting culinary experiences. And  a huge thanks to those in the kitchen who also helped to make this a wonderful evening.

Tony you are TOP CHEF excellence!

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Stewing for Delicious Refreshments on Isla Mujeres

28 Monday May 2012

Posted by stewingpot in Restaurant stewings, Travel stewings

≈ Leave a comment

Tags

Frutinut, milkshakes, watermelon water

Irma Galaz

Stop by Frutinut, say hola to Irma, and order a refreshing icy cold drink to cool the heat. Irma makes fresh jugos, licuados, y aguas de frutas in several flavors. My favorite is la sandía (watermelon).

Strawberry milkshake

Watermelon water

Location: Ave Adolfo Lopez Mateos near the Privilege Aluxes Hotel

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Stewing Lunches on Isla Mujeres

27 Sunday May 2012

Posted by stewingpot in Restaurant stewings, Travel stewings

≈ Leave a comment

Tags

bahia tortuga, El Varadero, guacamole, island jeep, lagoon makax, mojito, pescado, Philly chicken sandwich, pollo, tortuga, yucatan peninsula

It’s easy to get around the island and explore all the great restaurants, bars, beach clubs, and yes, the beautiful scenery, when you have an island jeep. We named ours the ‘Green Hornet’. On this trip we veered off our regular hauntings and visited two restaurants: the Bahia Tortuga, and the Cuban El Varadero.

If you’re craving some home style Canadian or American food then Tortuga’s will satisfy your needs. You can order a Cheeseburger, a Philly Steak or Chicken Sandwich, Hot Wings, and their fresh, hand-cut fries.

The view.

Bahia Tortuga is also a small hotel with lovely gardens and a pool. Visit the tripadvisor website for more information: http://www.tripadvisor.com/ShowUserReviews-g150810-d2415750-r123357549-Bahia_Tortuga-Isla_Mujeres_Yucatan_Peninsula.html

I’m addicted to guacamole and Tortuga’s did not disappoint me.

We shared a chicken sandwich. Packed with tender chicken and sautéed onions, it was the best we have tasted anywhere, including home.

This amazing tortuga sculpture, handcrafted from coconut fibre and stitched to perfect form, hung from the palapa. But who is the artist??

Bahia Tortuga Restaurant and Bar, located on Avenue Rueda Medina just before Soggy Peso, across from the airport strip.

I loved this place – quaint and everything one would expect at a little seaside diner.

We arrived early, so we had no choice but to enjoy a few Mojitos until lunch service. We heard they were the best on the island and it’s true!

Our lunch was worth the wait. Juicy chicken breast served with a carrot potato mash, dirty rice with black beans, and fried plantains. I had the sautéed fish, and wow, it was simply delicious and obviously fresh caught – I think, while I was enjoying the mojitos.

El Varadero fills up quickly with devout patrons so get there early and enjoy the lagoon view.

El Varadero, located on the south end of Via Garrafon, overlooking Laguna Makax, opens at 11:oo am.


Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Stewing Back at Oscars on Isla Mujeres

17 Thursday May 2012

Posted by stewingpot in Restaurant stewings, Travel stewings

≈ Leave a comment

Tags

grilled calamari, grilled octopus, guacamole, Isla Mujeres, Oscar's Grill, pescado

I can’t get enough of Oscar’s. This is one of my favorite places to eat and hang out with friends. Usually, we sit on the lagoon-side by the sport fishing and sail boats, but on my last visit I ordered a couple of drinks from the street bar and had a great time socializing with some Vancouverites on a day visit from Cancun.

.

.

.

Oscar has added some new menu items including: Costillas BBQ (BBQ Ribs), 130 pesos; Brocheta Mixta de Mariscos (Mixed seafood shish-kebob with fish, shrimp, lobster, and squid), 180 pesos; and has kept many of his old favorites, such as shrimp or fish sautéed in garlic and butter.

Oscar’s street-side bar

Oscar’s revamped lagoon-side bar

One of several beautiful new tables

Grilled Calamari (part of a seafood platter)

What an interesting presentation and so deliciously tender.

Grilled Octopus (part of a seafood platter)

Always a favorite of mine and it’s just as tasty as it looks

Filete de Pescado al Mojo de Ajo (Fish sautéed in garlic and butter), 130 pesos

We always order fish. Light, flaky, and moist, and with a serving of two larges fillets, it’s enough for the both of us.

Oscar, I love all the exciting changes to your restaurant and to your menu, and look forward to my next visit.

Next time you’re on the island, drop by Oscar’s and have a cold cerveza and some guacamole – their dip is the best.

Location: East of the Ferry Dock on Rueda Medina

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Taste of Elk Ridge at Elk Ridge Resort

11 Friday May 2012

Posted by stewingpot in Resort stewings, Restaurant stewings

≈ Leave a comment

Tags

ahi tuna, beach oysters, Bear Flag Winery, beef Wellington, bison tenderloin, blue-point oysters, Chef Kevin Birch, Elk Ridge Resort, lox, Misiones de Rengo Winery, pancetta wrapped asparagus, rack of lamb, scallops

What an evening of food and fun! Elk Ridge you out did yourself.

It was a spectacular event of continuous appetizers, cheese platters, bonbons and truffles, and surf and turf; and if you thought about attending and didn’t, then you missed a delicious feast.

There were new menu items to taste, plus a selection of new wines including Chilean Misiones de Rengo Reserva Cabernet Sauvignon and Sauvignon Blanc, and Californian Bear Flag Soft White Blend and Smooth Red Blend. The Chilean wine was a hit; I loved the Cabs’ rich intensity. Bear Flag wines were sweeter and lighter on my palate.

Everyone can thank Executive Chef Kevin Birch for his exceptional execution of food delights. Kevin Birch recently moved back to Canada after working as the Executive Chef at the JW Marriott Hotel in Cairo, Egypt. Before taking his culinary expertise to Egypt, he worked as the Executive Chef at the Calgary Marriott Hotel and TELUS Convention Centre. Elk Ridge definitely has one talented chef and visitors can look forward to experiencing many more culinary delights.

Ahi tuna with mushroom shitake and watercress

Everyone raved about these scrumptious morsels.

Grilled white asparagus wrapped in pancetta with garlic aïoli  

I loved the refreshing taste of the grilled asparagus.

Lox and caviar on a wild rice cake

One unbelievable mouthful! My husband’s favorite.

Just one of the several platters of cheeses paired with a variety of nuts.

These are only a few of the decadent chocolates served. Chocolates, oysters, and red wine; what else could a girl ask for!!

Executive Sous Chef Michael Smith shucking fresh East coast  Blue Point Oysters.

The seafood station featured East versus West. From the West, BC Beach Oysters and BC Colossal Scallops.

Blue Point Oysters served with a Mignotte Sauce or a few drops of Tabasco

I swallowed a few of these and too my dismay, I didn’t find any pearls nor did Executive Sous Chef Michael.

BC Colossal Scallops served on pancetta and topped with pomegranate seeds

Over 200 hundred of these delicacies found their way onto dinner plates.

Talk about pleasure in the mouth, no wonder so many were served.

Rack of Lamb

I could hear the coyotes howling when the lamb was served. The aroma alone left me salivating.

Bison Tenderloin

So tender and tasty, I cut my meat with a fork and it melted in my mouth.

Beef Wellington

Juicy beef topped with mushroom pâté and served with Bearnaise sauce. And look at that beautiful pastry!!

On my plate: bison tenderloin with Saskatoon berry sauce, rack of lamb with Bordelaise sauce and a glimpse of creamy risotto with rosemary.

Sous Chef Tazia served the succulent lamb and made the risotto in front of hungry patrons, and when Chef de Partie Danielle carved the bison and sliced the Wellington, the carnivores drooled.

Banquet Chef Clive hails from Jamaica.

A huge thank you to Elk Ridge Resort, to Executive Chef Kevin Birch and all the other chefs, and to all the staff who made this event into a wonderful evening of delicious fun!

Location: Prince Albert National Park and Waskesiu, SK  

Website: http://www.elkridgeresort.com/

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Stewing with Saskatchewan on Isla Mujeres

08 Tuesday May 2012

Posted by stewingpot in Restaurant stewings, Travel stewings

≈ Leave a comment

Tags

Fenix, fish skewers, grouper, Isla Mujeres, key lime pie, octopus, Regina, Tapas, Volando Rumba

There’s a new restaurant on Isla Mujeres!

Husband and wife team, Erik Juarez from Izla Mujeres and Jackie LaQuerre from Regina Saskatchewan, met each other while vacationing in Spain. Now they manage and are part owners of the restaurant Fenix located at Hotel Na Balam.

The Fenix Restaurant offers a selection of mouth-watering Tapas and you’ll want to try them all. So bring some friends, order a selection of these small plates, pair with an icy martini or beer, and enjoy the view.

Chef Jordon hails from Spain and several menu items showcase Spanish cuisine. My favorites were the Panko Breaded Grouper Skewers (Brochetas de mero al panko) and the Octopus on Potato (Pulpo en la papa). And my husband loved the Teriyaki Skirt Steak Skewers and Spanish Sausage. He couldn’t get enough Teriyaki fix.

Some other Tapas and dinner dishes include Spanish Garlic Prawns (Camarones al ajillo), Caprese Salad (Ensalada caprice), Cornish Hen with Coconut Curry (Curry amarillo Cornish Hen de coco), and Lamb Ragout (Cordero ragout).

At 40 to 55 pesos for Tapas, these small plates are a great and delicious light meal.

Panko breaded grouper with a hint of curry served with mango chutney

Octopus served on potato

Octopus served on pita crisps

Teriyaki Skirt Steak Skewers (Brochatas de arrachera teriyaki)

Fried grouper skewers with a hint of curry

Spanish sausage with onion in a red wine sauce (Chistorra al vino tinto)

Key Lime Pie Martini

Key lime pie in a drink, wicked.

Golden Margarita Martini

So refreshing, but watch out, it’s loaded.

On Saturdays evenings order some food and drinks, sit back, and listen to live music. We had the wonderful pleasure of listening to the Latin guitar music of Volando Rumba. Our favorite piece – Joaquin Rodrigo’s Concierto de Aranjuez.

The Fenix Restaurant is open from 11 am to 11 pm and sometimes later on Saturdays.

Location: Location: Hotel  Na Balam on playa norte across from Avalon Reef Hotel

For more restaurant info, visit their website at: http://fenixisla.com/

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Stewing at the Flying Beaver

09 Monday Apr 2012

Posted by stewingpot in Restaurant stewings

≈ Leave a comment

Tags

Flying Beaver Bar and Grill, Halibut Burger, Vancouver Airport, Vancouver South Terminal

If you’re at Vancouver Airport with hours to kill, wondering what to do why not taxi over to the Flying Beaver Bar and Grill located on the water by the South Terminal. They have huge plates of delicious food. We shared a perfectly cooked halibut burger with mango salsa and crispy fries.

Just a warning – you may have difficulty finding a seat at this extremely popular restaurant but it’s definitely worth the wait.

Check out their great menu at: http://www.markjamesgroup.com/flyingbeaver.html

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Stewing at Boffin’s Club Saskatoon

14 Wednesday Mar 2012

Posted by stewingpot in Restaurant stewings

≈ Leave a comment

Tags

beef tenderloin, Boffins Club, cabernet sauvignan, Saskatoon, University of Saskatchewan, wild boar

Last evening Chef Brad and Chef Regan cooked us a scrumptious dinner at Boffins Club.

Grapefruit and Avocado Salad

A refreshing salad of pink grapefruit, ripe avocado, tender salad greens, and five tasty shrimp to fight over. My husband won the toss and devoured the extra shrimp.

Beef Tenderloin

My husband’s choice.

The beef juicy – seasoned and cooked perfectly at medium rare; and the vegetables tasted as if freshly picked from the garden.

Wild Boar Wellington

I was too engrossed in eating this delicious dinner to take another photo. If you have not tried wild boar put it on your list of foods to try. You won’t want to miss out on this unique meat.

We partnered our food with a Chilean Errazuriz Max Reserva Cabernet Sauvignon. The hints of chocolate, spice, and black cherry in this wine paired perfectly with our dinner.

Boffins Club is located on the University of Saskatchewan grounds.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)

Stewing at the Faculty Club

22 Thursday Dec 2011

Posted by stewingpot in Restaurant stewings

≈ Leave a comment

Tags

christmas brunch

My friend and I taxied over to the U of S Faculty Club for their annual seafood Christmas brunch and wow what an extravaganza of delicious food.

Muscles, Crab, and Shrimp

We smothered and then towered our plates with almost everything. Buffet items in part were: mandarin and leafy green salad, Caesar salad, pate, pickled herring, smoked oysters, fresh carved ham, a variety of melon slices, dips, raw vegetables, cheeses, sushi, shrimp skewers, muscles, crab, scallops, beer battered cod, green beans and more more more. I especially enjoyed the muscles bathed in a light curried sauce. For dessert my friend had a second helping of crab. I went for my two Christmas faves, trifle and pumpkin pie with whip cream – delicious! But the dessert table was loaded with scrumptious looking squares, cheese cakes, bonbons, and Christmas pudding with rum sauce. And yes I tried the rum sauce too – mmm.

Next year you won’t want to miss this feast.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Google+ (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email this to a friend (Opens in new window)
← Older posts

Deborah Vanston-Scott

in the stewing-pot

in the stewing-pot
Click on highlighted words for more info. Click on photos for larger images.

Top Food Blogs

Archives

Recent Posts

  • Olive Oil Fruit Muffins
  • Stewing with Jay’s Favorite Canadian Recipe: the Salmon Sandwich
  • Rudolph’s from the Oven: Christmas Cookies in July!
  • What’s Stewing from My Oven: Rhubarb Cherry Streusel Muffins
  • Saskatoon’s Food Hero: Urban Grower and SPIN-Farmer Wally Satzewich

Stewings

What’s Stewing, Simmering, Burning

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 72 other followers

Top Posts & Pages

  • What's stewing on Isla Mujeres
    What's stewing on Isla Mujeres
  • Stewing with Seafood on Isla Mujeres
    Stewing with Seafood on Isla Mujeres

benefits of eating fruits and vegetables Bruschetta Canadian Food Experience Project ceviche chocolate gateau chocolate moment christmas brunch cross country skis dill elephant garlic Floating Gardens garlic Golden Prairie Wild Boar Meat Grandora Gardens grilled octopus guacamole Isla Mujeres Kevin Box le creuset dutch oven lemon thyme light cream cheese miracle whip pescado Peter Woytuk rack of lamb red lentils rhubarb Riverbend Plantation Saskatoon Farmers' Market sea buckthorn seabuckthorn berries shrimp cocktail spiced nuts Star Liana York Super Salsas The Ginger Lady vegan life vegetable pasta Wally's Urban Market Garden wild blueberries

Copyright License

© Deborah Vanston Scott and 'in the stewingpot', 2011-2012. Unauthorized use and/or duplication of this material and photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts, links, and photos may be used, provided that full and clear credit is given to Deborah Vanston Scott and 'in the stewingpot' with appropriate and specific direction to the original content.

Blog at WordPress.com.

Cancel
loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.