My husband and I were driving down Princess Street, passed Siloam Mission. It was a warm day. “Hey look,” Ivan said. “That gal has the same Sorels as you”. Sure enough, the woman standing on the corner, waiting for mealtime at Siloam Mission, shared the same taste in footwear. I love wearing my Sorels. But not when the temperature creeps toward 20C.

I sent a Twitter Direct Message to Mike at the mission, asking if they had any need for flip flops, sandals and summer footwear in general. “Absolutely!” was his ever-enthusiastic response. And I recalled that my friend Laura Kotowicz-Kimball has been collecting socks for the mission since winter. And so, the idea for Flip, Flop & Fly was born.

WHAT: Flip, Flip & Fly: Collecting NEW summer footwear for men and women for Siloam Mission

WHEN: Now until the end of June

WHY: Because everyone needs to get a little summer sunshine on their tootsies

HOW: I’ll pick up your donations. Please email me at shel@shelzolkewich.com. Or feel free to drop off footwear at Siloam Mission, 300 Princess Street.

#flipflopfly

Tips:

• Maybe you want to get the folks at work together and gather up some footwear. Maybe it’s something your extended family wants to do.
• SuperStore sells flip flops for $4
• Giant Tiger is a also a good bet, from $5 and up
• Old Navy usually has a sale, so keep your eyes peeled. Thanks for that tip Nadine!

The word Oma in German means your sweet grandmother, and there’s no doubt you’ve stepped into Granny’s house. The restaurant is divided into two rooms, each with wainscoting, pretty wallpaper and delicate tablecloths that suggest you should be having a light lunch with tea. But light lunches aren’t to be found here. Instead, you’re in for hearty German fare, just the way your very own Oma would make it.

The Chef

Gudrun Zimmermann came to Canada 16 years ago from Germany where she operated a restaurant. The family settled in the Steinbach area and became farmers. But a bout with cancer, and a recovery, got her thinking about what she really wanted to do with her life. And that was cook.

So she and her husband took a drive one day four years ago and came upon a long-closed restaurant in the town of St. Pierre-Jolys. Yes, a primarily French town. So how does German food go over in a Francophone community? Zimmermann says, “As long as you cook good food, it doesn’t matter what kind of food it is. People will come.” And they have.

Zimmermann, now a bona fide Oma with grandkids of her own, learned to cook at her mother’s hip. “She always told me, look here, look there, steal everything with your eyes.” Thievery has served this cheery grandma well.

What You Should Order

Get a schnitzel, of course. You can opt for the jager with copious mushrooms and cream sauce or go for the zigeuner with a pickled pepper sauce. But don’t leave Oma’s without trying the housemade brats. They include a secret seasoning, imported from Germany, that offers a distinct, and seriously delicious flavour. Each entrée comes with one side—the spatzle (egg noodles) and potato salad are not to be missed. But be warned. The portions are huge, easily enough for two full meals.

Out of Pocket

Dinner for two with one dessert won’t run much more than $30. But the real deal is on Friday ($13.95) and Saturday ($14.95) nights when Oma’s puts out the buffet. There, you can sample all the bounty, including rouladen, pfannchen (pork steaks) and apfelstrudel.

Oma’s Schnitzel Stube, 601 Sabourin St., St-Pierre-Jolys, (204) 433-7726

Smoking vs. Grilling

Although the gear may look similar, the methods couldn’t be more different. Grilling (or barbecue as we call it in these parts) usually means cooking a quality cut of meat over high heat for a short time. The goal is to seal in flavour. Grill that ribeye for three minutes a side on a 500 degree fire and you won’t be sorry.

Smoking is all about low and slow. Premium smoking temperatures hover between 200 and 250F and it’s usually the lesser cuts of meat that find their way onto the smoker. Smoking times run between two and 12 hours. Smoking—as the name suggests—also involves imparting smoked flavour through the burning of wood chips. This can only happen at low temperatures so the smoky goodness has a chance to permeate the meat (or fish).

To step into the science of smoking just for a moment, the low temperature and long cooking time allow connective tissue in the meat to break down and convert into sugar (especially in pork butt or beef brisket). This adds both tenderness and sweetness to the finished product.

Select Your Fuel

Smokers can be powered by a number of different fuels including charcoal (or charwood), propane, wood pellets and electricity. If you plan to use your smoker at hunting camp where there is no electricity, then a propane model might be your best choice.

In my not-so-long smoking career, I’ve found that electric and propane models require the least amount of babysitting, although every smoking projects needs at least a minimal amount of supervision. Wood pellet models mean you’ll have to peek on things a little more often. Go with charcoal and you’ll be making a significant investment in getting to know your smoker and it’s little quirks—much like you would with any woodstove.

If you’re using an electric digital smoker, simply set the cooking temperature, estimated time it might take and the amount of smoke you want. An automatic feeding system drops smoke pucks as necessary. Because it’s electric, there’s no fire to build and the temperature is regulated by a thermostat.

If you have a charcoal smoker, the process begins by lighting a fire and warming up the smoker. The temperature is regulated by one or two vents on the unit. Opening up a vent a sliver can boost your temperature beyond where you want it to be. A brisk wind or a an unexpected shower can make your temperature drop quickly. You’ll probably also have to add some hot charcoal at least once during the smoking process. In short, there’s a lot of watching, waiting and adjusting that goes on while tending a charcoal smoker.

Art vs. Science

Keep in mind that smoking involves both science and art and if you ask me, art weighs a little heavier into the equation. When it comes to investing in a smoker, ask yourself how involved you want to be in the process. An electric or propane smoker means you can set it and forget it and end up with an excellent product. If you want to test your skills and patience and have a lot more options of what you can do with your smoker, then a charcoal model is probably right for you.

If you are in possession of a little bit of ingenuity and a lot of mechanical skills, building your own smoker is most definitely an option. The best lake trout I ever tasted came out of a smoker built from an abandoned industrial hot water tank. More recently, my brother-in-law outfitted an ancient refrigerator with a heat source. His smoked goldeye and brined chickens are to die for.

Shel’s Smokers: Nobody ever said you can only have one smoker. I have a Little Chief—a tiny electric model with limited space. The top temperature is about 225F, making it perfect for quick backyard jobs. Pick one up at Cabela’s for around $140. I also have a Brinkmann vertical charcoal water smoker that I bought at a garage sale for $20. It’s finicky as heck and falling apart, but it’s where I cut my smoking teeth. It has helped me put some fine smoked pork shoulders on the table. New models sell for just over $100. Last fall, I became the proud owner of a charcoal-powered, completely manual, heavy-as-can-be Big Green Egg. Does anyone really need a smoker that costs over $1,500? Probably not. Am I happy I finally invested in one? Words cannot describe.

Somebody knows somebody who played Spin the Bottle with Randy Bachman in a recroom (yes, green shag carpeting on the floor) in St. James or got into a fist fight with Neil Young over a whose banana bike was faster.

Here’s mine. One sunny day in the fabled North End of Winnipeg, a young husband was helping a neighbour clear away the pieces from a recently felled elm tree. A rather scruffy looking passerby, clad in a black Elvis t-shirt, offered to lend a hand.

The trio worked away, chatting about the weather and the heft of the logs. The young husband thought this recent addition to the team looked familiar. He kept glancing over his shoulder, wondering how he knew this gent. Then it dawned on him. This was no ordinary man on the street. It was Burton Cummings!

The husband wasted no time outing The Guess Who front man, then raced into his house to grab Up Close and Alone. That signed CD still has a place of honour in our home.

So why was Burton on Bannerman Avenue that day? Well, if you get on board Heartland International Travel & Tours’ Magical Musical History Tour, you’ll soon discover that the roadway boasts his childhood home (he can be seen strolling the hood whenever he’s in town). It’s all part of a trip back to the 60s when Winnipeg planted its seeds to become Canada’s rock’n’roll capital.

The three-hour tour includes plenty more Burton bits, including where he penned These Eyes and No Time along with Randy Bachman. If Neil Young is more your speed, you’ll be thrilled to see the school where he sat on the steps and dreamed of being a star as well as the very spot where he met the iconic Joni Mitchell.

And while you’re having so much joy and so much fun, you’ll also get to see the house Terry Seasons in the Sun Jack grew up in.

Winnipeg rock’n’roll history comes to live in the more-than-capable hands of music historian and author John Einarson. He’s got 15 books on rock’n’roll history to his credit. Man, this guy can tell stories!

The Magical Musical History Tour begins June 15 and runs Tuesdays and Thursdays until September. Book it!

The dark wood paneling immediately gives you a sense that you’re someplace warm, inviting and undeniably chic. If you can, snag a table around the towering column that rests smack-dab in the middle of the room. Lean into the comfy banquette, run your hands over that crisp white linen tablecloth, order a Buffalo Trace bourbon on the rocks and watch the upscale vibe unfold. In short, they’ve nailed the modern classic steakhouse feel in this room.

The Chef

After stints at Mona Lisa, Bonfire Bistro, Fort Garry Hotel and Glendale Golf & Country Club, Chef Jesse Friesen landed a gig at Lobby on York as sous chef. It didn’t take him long to move into the position of head chef. He appears to be a master of execution; everything that comes out of his kitchen in cooked to perfection. That’s not an easy task when the bulk of your menu is big hunks of beef and delicate portions of fresh seafood.

What You Should Order

In a word—steak! Carnivores spent their lives in search of the best steak. In Winnipeg, your choices abound with Rae & Jerry’s, 529, Hy’s, The Velvet Glove and the ubiquitous The Keg—all serving excellent products. But one taste of the 10-ounce Peppercorn New York Strip Loin ($34) and you may have found your new favourite. The secret is in the cooking method. Steaks are seared on the grill and then popped into a 350 degree oven for a final roasting. It makes a world of difference in terms of taste and tenderness. If you’re not a striploiner, may I suggest the Portobello Rib Steak ($37)—a monstrous 16 ouncer with a marinated ’shroom riding side saddle.

Needless to say, these meals are hefty. It’s probably a good idea to have dinner with a group of friends. That way, you can order some of the excellent starters on offer. I love the albacore tuna tartar, Korean short ribs and Village Bay oysters. When it comes to sides for your steak, yam fries ($8) come with irresistible chipotle aioli, the asparagus ($8) with garlic dressing is always perfect and mac n’ cheese ($8) gets dressed up with truffle and herbs.

Out of Pocket

Dinner for two will run about $120 for a spectacular meal with drinks and dessert. Opt for the Twisted Citrus ($8) from the cocktail menu to start your meal and be sure to leave room for crème brulee (a different flavour every night). Keep in mind that all steaks come with sauces, mashed potatoes and vegetables—unlike a lot of other joints that offer steaks a la cart. Consider this: for $24, you can get a five-ounce filet mignon with mashed and veg. The smaller serving size means you have room—both in your tummy and wallet—for some great starters and dessert too.

If the idea of a Prairie field slithering with tens of thousands of red-sided garter snakes makes you do the tequila wiggle and blurt out the word bleeech, then visiting Narcisse, Manitoba in the spring is likely not for you.

But if you’re mildly curious about why this hamlet hosts the biggest convention of red-sided garters in the world, then head for the dens.

It’s about an hour and a half drive north of Winnipeg, through the province’s rugged Interlake region. Once you get north of Teulon, towns, houses and people start to get scarce, so pack a snack and a drink. The dens are about six kilometers north of the town of Narcisse on Highway 17, so keep your eyes peeled for signs. Or just take note of the wiggly bodies attempting to cross the highway.

So why are they so many snakes in this part of country? The landscape around Narcisse ­is littered with limestone dens—the perfect place for these cold-blooded critters to spend the winter. The area also has plenty of marshes—an equally perfect place for snakes to spend the summer.

It’s typically the last week in April and the first few weeks in May when they come out of their dens. The days with most activity seem to be when the sun is shining and there are still little piles of snow here and there. That’s when things get hot, as least when it comes to the mating game.

Have a contest to see who can spot the first mating ball. It’s not going to be much of a challenge because these things are the size of volleyballs! Dozens of doting males vie for the attention of one larger female, rolling around on the ground or hanging from tree limbs in a writhing ball.

After a couple of weeks of this, the snakes head for the marshes, presumably to recuperate. So catch them when you can. The three kilometre walking trail takes you through native grassland, aspen forests and right up to the actual limestone dens where you can peer over the edge and see the slithering masses. But they don’t stay put in the their dens, so be careful where you step.

You can certainly pick up a snake or two if the mood strikes, but keep in mind that this is mating season, and they can get a little nasty. They’ll slink around your hands and curl around your arms and maybe take a nip out of your fingers. You’ll want to wash up at the well after handling a snake. The scent they leave behind isn’t pleasant.

The site includes a large parking lots, orientation signs, outhouses and a picnic area. Water from the pump isn’t drinkable but it is good was washing your hands. Cell service is sketchy at best in these part. Civilization lies up the road in Poplarfield at the King Buck Inn where gas, groceries, a payphone and restaurant are waiting.

Keeps tabs on snake activity this spring here.

I wholeheartedly agree with these definitions. But if you asked me to define culinary tourism I might use smaller words. For example, I’d say food is a defining factor of place, time and culture. I’d go on to say that food tells me almost everything I need to know about how people live their daily lives.

Last month in Moron, Cuba, I gulped a glass of freshly-squeezed sugar cane juice from a street vendor. It cost about one cent. I was joined by at least 20 locals, indulging in this late afternoon pick-me-up. We chatted (me in English; them in Spanish). We smiled. I learned that having a glass of guarapa is akin to making a Starbucks run when those afternoon blahs hit.

This, for me, is culinary tourism. And it cost one cent.

So if could go anywhere in the world to be a culinary tourist, where would it be? Perhaps France, Italy, Hong Kong, Germany, Mexico or Thailand are on your list. That’s a good thing because you could WIN a trip to one of these six fantastic foodie destinations!

Enter the Sobeys West Tastes of the World Contest! There are four ways to win:

1. Visit your Sobeys store to get a game board, then start collecting stamps.

2.  You might be an instant winner! Look for prizes on your game ticket including Sobeys Club points, free groceries and more.

3. Go online! Some game tickets contain a pin number you can enter online to win great prizes.

4. Enter the in-store draw! Every store will have a draw to win Lagostina cookware.

The contest runs until May 16 and ONLY available in Sobeys Stores in Manitoba, Saskatchewan, Alberta and British Columbia. Get to your Sobeys store and start playing now!

There are six all-inclusive foodie vacations to be won:

Paris, France
Rome, Italy
Hong Kong
Frankfurt, Germany
Cancun, Mexico

Bangkok, Thailand

Twitter Party! 

Follow the hosts @MommyKatandKids and @MommyMomentBlog who will be tweeting out the winners.

Prizes: $1000 in Sobeys gift cards

Where: On Twitter using the hashtag #SobeysWest

When: Tuesday, April 16th at 9pm EST

Who: Anyone can participate in the party, but only people living in Manitoba, Alberta, Saskatchewan and British Columbia will be eligible to win.

Sign up here!

http://www.mommymoment.ca/2013/04/sobeys-west-tastes-of-the-world-contest.html

Winged Migration

Don’t expect to have a conversation outdoors. Ducks fly overhead by the tens of thousands during migration season here at the marsh. The vast Oak Hammock Marsh, just 30 minutes outside Winnipeg, is an important staging area for ducks on their way north or south (depending on the season). There are concerts, festivals and special events until the flocks thin out.

Don’t feel like heading too far out of town? Aim for FortWhyte Alive, where acres of prairies, lakes and wetlands welcome ducks along the migration route, right inside the city limits. Take in dinner and show. The three-course at the Buffalo Stone Café features Manitoba-inspired cuisine and fresh vegetables from FortWhyte’s own farms. The show takes place right outside the restaurant’s windows as thousands of birds land on the lakes at sunset.

Head for the Mountain

It would be rare not to spot ducks in Duck Mountain Provincial Park and Forest. But the real story here is fish. Toss a line in East Blue Lake for trophy rainbows, splake and the odd lake trout. West Blue Lake is where it’s at for walleye, and only electric motors are allows, so it’s a pretty and peaceful spot. Next head for Glad Lake where rainbows and Arctic char make fly fishers very happy. A hike into Line Lake will offer the chance at walleye and Muskie.

Duck on the Menu

Scroll down the menu at many a Manitoba eatery and you’ll find duck done to perfection. At Bistro 7 ¼, birds get offered up as duck confit with sour cherries on brown butter and parsnip puree or pan roasted duck breast with wild mushrooms along with potatoes roasted in duck fat.

Pose For Your Duck Photo

Even when the birds are gone for the winter, you can still get a glimpse of the winged ones. In Petersfield, a giant mallard arcs its way over Netley Creek. In Minnedosa, a canvasback in flight symbolizes the fact that this neck of the woods, known as the Pothole region, is an important breeding area for all ducks.
Ducky Hockey

He’s arguably the most popular and well-liked Winnipeg Jet that every laced up hockey skates. His birth certificate says Dale Hawerchuk, but folks far and wide just call him Ducky. When the centreman stepped onto the ice for the Jets in 1981, everything changed for the struggling team. With 103 points under his belt, he lead the Jets to what was at the time the largest single season turn-around for a team. Now that the Jets have returned (after a 15-year hiatus), hockey fans are reliving the days when Ducky popped in goal after goal.

What’s not so beautiful is our quarry for the day. Channel catfish are, well, in a word, ugly. Depressingly gray skin but with the added feature of being slippery. Eyes set alarmingly far apart yet still facing forward. A couple of ‘whiskers’ that are actually razor sharp pointers on the chin. And a slash of a mouth in a permanent frown that seems to say “Tut tut, looks like rain Pooh.”

So why would anyone want to fish for these things? It’s all about the fight and not the prize. Sure you’ll take home a snapshot of yourself holding up (with all your might) a fat, ugly fish but the real joy in is the battle. Once a channel cat starts pushing 30 inches, he’ll pack on the pounds, and with a hook in his mouth, he’s not happy. You can just imagine him in the murky depth, tossing that oversized head to and fro, mutter ‘get this thing outta my mouth’.

Luckily you’ll get some coaching on how to land this sucker courtesy of your fishing guide and likely everyone else on your boat and any other boat within earshot. If your guide is Todd Langley of City Cats, well, you’re in for a treat. Not only will you get expert advice, but you’ll also get to check out his many tattoos that tell the tales of piscatorial pleasures past (You can easily see his tats because he’s always wearing a muscle shirt. Keep your eyes on the tats. Do not be distracted by his highlighted locks that make you recall the crush you had on Leif Garrett in the 80s.)

Todd loves to tell the tales, so mixed in with ‘keep your tip up’ and ‘let him run if he wants to’, you’ll also hear about the time a client’s rod went pop, flip out of the boat and into the Red River when a catfish hit. Without a second thought, Todd plunged overboard, grabbed the rod, set the hook while still in the drink, and handed it back to the angler who proceeded to land the fish. Todd says it had nothing to do with providing a fulfilling customer experience. “It was a purely financial move. My rod and reel sets are worth $400 each!”

You should know that while reeling in a cat in the first stretch of the fight is undoubtedly hard work, the real battle comes when these fish see the light of day. At that point, they fight like demons from the seventh circle of hell. So be prepared.

On our outing, we put a feisty 30-incher in the boat, along with a fatty that measured 34.5 inches and a matched pair of 38-inch channel cats. They all went back into the mighty Red to fight another day.

The problem is one of excess. There are simply too many great burgers in River City. Let’s start at the swanky joints. Retro cool starts and ends at Rae and Jerry’s, the Portage Avenue institution that’s been in style since it opened the doors in 1957.  Sure the dining room is spiffy, but the hipsters know the bar is where it’s at. Sink your teeth into the meaty eight-ounce Deluxe Cheeseburger, but keep your eyes peeled. The swirly red carpeting, dark wood paneling and red vinyl chairs might just be enough to coax The King from his deathly slumber.

Peasant Cookery’s burger is a puck of short rib, brisket and chuck on a brioche bun. Top if off with cheese and bacon and a side of can’t-stop-eating-them fries. Get a window seat and watch the street life unfold in Old Market Square Park.

Now it’s time to go easy on the wallet. Real easy. Get an astoundingly tasty burger at Luda’s Deli in the city’s fabled North End. The Deli Burger’s charm starts with an onion bun. From there, it gets all the fixins atop a juicy patty. It’ll be hard slogging if you can’t resist a bowl of hamburger macaroni soup as an appetizer. Big food. Little prices. Hugs when you leave—that’s Luda’s.

I must admit I have a soft spot for Super Boys on Main Street, probably because it’s open year round and two blocks away from my front door. Cravings never need to wait long before they are satisfied. Georgia or Angelo start the process with a big smile and a genuine North End “What can I get for you?” from behind the counter. Every week, this eatery dishes up over 1,000 handmade, half pound patties. It’s the beginning of the Super Boy burger. The crowning touch is a good dollop of chili sauce. The sauce is so good that it takes the place of gravy in Super Boys’ irresistible poutine.

A burger at Sonya’s costs less than a regular coffee at that international chain. And the more I think about it, the more I realize there might be a tie for top spot on my list. When Steve (owner, waiter, bottle washer) asks if you want it spicy, say yes. You’ll love the jalapeno hit on these homestyle burgers. And when I say homestyle, I mean EXACTLY like my Baba used to make, with that flavourful crust protecting a juicy interior. Get the fries too. Handcut, also just like Baba’s.

You’ve waited long enough. Time for the big reveal. My favourite burger in Winnipeg is, drumroll please, the King Burger from Mrs. Mike’s. Let the mutiny begin.

There will be those who turn up their noses and wonder why my top pick would something served up on a store-bought bun, without a fancy side dish or even a plate for that matter. The simple answer is taste. The proprietors of Mrs. Mike’s add a little dash of something to their patties. My guess is cumin, but I could be dead wrong. They also seem to get the ratios of patty, tomato, lettuce, mayo, pickles, mustard and chili sauce just right.

Of course the best way to eat a King is hovering over a pile of fries. Let the chili mayo tomato broth ooze over hot, salty fries. Call it do-it-yourself poutine, best consumed at one of the picnic tables alongside this seasonal stand. Treat yourself and celebrate with The King and I.