Pho Yo Vietnamese Cuisine

The lead up to Christmas is one of my busy times as a priest. In addition to added services, I have a few more visits to make as opposed to the rest of the year. Being out and about more than usual, I try to fit in stops at some restaurants that I haven’t hit before. One such place is Pho Yo Vietnamese Cuisine on St. Mary’s Road.

Pho Yo is in the space that was once occupied by Simon’s Cuisine. Simon’s has since moved to the Forks, and rebranded itself as Empanadas and Company.

Pho Yo Pho.

The eponymous dish from Pho Yo.

I can’t count the number of times I’ve been by this location without stopping in. I didn’t visit Simon’s until it opened in The Forks, and it’s only in the last couple of weeks that I’ve stopped in to visit Pho Yo. Continue reading


Pancake Day, Berry Sauce.

Today is Shrove Tuesday, otherwise known as Mardi Gras, or Pancake Day. Shrove Tuesday was originally the day when everyone was expected to go to the priest for confession. By doing this they were said to be shriven. At the same time, Shrove Tuesday was the day for using up all the fat in the house before the austere diet of Lent. Somewhere along the line in England in particular the practice of eating pancakes on Shrove Tuesday arose.

Berry Sauce bubbling away.

Berry Sauce bubbling away.

Today the St. Mary’s Road Anglican Parishes are holding their own supper for Pancake Day. If you don’t have any plans to celebrate Pancake Day, we would be more than happy for you to join us at the Norwood St. Boniface Legion, 134 Street, beginning at 5 pm Continue reading

Communion Bread for Easter

I have a confession to make. I really don’t like Communion Wafers. I appreciate that they are good to take when I go on a hospital visit. They are a whole lot less messy. However, when celebrating the Eucharist with the parish I want a good Communion Bread.

I’m not planning on getting to arguments here about whether Christ really is or isn’t in the bread we eat and the wine we drink. However, I found it interesting in today’s reading for Acts 10, when Peter is telling Cornelius about Jesus’s Resurrection, he mentions that Jesus didn’t appear to everyone, only those who had eaten and drank with him. I think the celebration of the Lord’s Supper, should revolve around substantial food, (you can argue amongst yourselves whether it be trans or con).

This is one of the things I appreciate about the Eucharist at St. Margaret’s. They almost always use real Communion Bread. Two years ago I did a Lenten study on bread making as a spiritual discipline. It was taught by Ryan Stoesz a parishioner of St. Margaret’s and a baker at Tall Grass Prairie at the Forks.

Our last session involved the making of Communion Bread. The bread I made I used for the Easter service at St. Mark’s one of the parishes I serve. This year at St. Philip’s we were holding several baptisms as part of our Easter celebrations. I decided to make the bread for the service. Ryan’s recipe is below, and I have some pictures of the process.

Communion bread honey and oil

Honey and cold-press sunflower oil for the Communion Bread.

Communion Bread:

3c white flour
2c whole wheat flour
1.5tsp salt
2tbsp sunflower oil
2tbsp honey
Enough water to make a firm and dense dough. Approx. 2c, but could be more or less.

Continue reading

Pub Night St. Philip’s

Last Friday we held a Pub Night at St. Philip’s. The purpose of the pub night was to raise money towards the cost of the roof we replaced this summer. We were assisted by members of St. Paul Fort Garry Anglican Church. In addition to providing social type food, (garlic sausage, cheese, etc.) Geoff Woodcroft, the incumbent Priest at Fort Garry, brought along The Narwhals, the band he is part of.

It was a fun evening for everyone who attended. While I don’t have any food photos of the night, I do have three videos of songs where I sat in with The Narwhals. I hope you enjoy.

Brazilian Wine Pub Night


Pub Night Videos


Roast Beef Dinner

Yesterday was a major day at St. Philip’s. In the morning we held our Remembrance Day Service. This year there was barely room to move, so many people attended. It was a solemn and profound experience. I don’t have the history as to how the two events came to be connected, but November 11th is also the day that St. Philip’s holds it’s roast beef dinner.

Our roast beef dinner is a celebration of good food, but it is also a time where we take the time to enjoy each others company. Over at our parish website, I’m going to write something about the time we spent together as we enjoyed the food. You’ll find more about some of the attendees, but I want to give a shout out here to Rob Duncan, aka Prairie Tweeter. Rob does a lot to promote Dining with Donald, and it was great to finally be able to meet him in person.

Readying the Roast Beef Dinner:

Needless to say, preparing a dinner for close to 100 people takes a lot of work.As you can see from the menu below, we were aiming for homemade as much as possible.

Roast Beef Dinner table setting

A table set for the roast beef dinner

Continue reading

Cranberry Raisin Butter Tarts

This post is from 2014. Although I originally wrote it in conjunction with that year’s Roast Beef Dinner at St. Philip’s, I’ve found that in the ensuing years it’s a more popular read around Thanksgiving and Christmas.

Tomorrow is the St. Philip’s Roast Beef Dinner. We decided that for dessert, we will be offering several bite size options. I decided to contribute something, and am going with my Cranberry Raisin Butter Tarts.

Cranberry Raisin Buttertart pre-syrup

Tart fillings waiting for the syrup to be added.

This was a recipe I decide to adapt several years ago. I took a standard butter tart recipe and made it Cranberry Raisin. Part of the reason was that when I was buying the shells(I don’t make my own pastry) they were only available as 12s or 30s. The 30s were a lot cheaper by unit, plus, I liked the idea of something that would cut some of the sweetness out of your typical butter tart. It was the height of the holiday season when I first made them so that Cranberries were also a good buy (Hey, I’m Scottish)

Cranberry Raisin Butter Tarts Recipe:

30 – 3 inch tart shells

1- cup corn syrup

2/3 – cup brown sugar (I almost always use demerera in recipes that call for brown sugar

2 – eggs slightly beaten

1/4 – cup butter Continue reading

Red Top Drive Inn

Over the last few months, I’ve featured a lot of the restaurants that are in the vicinity of St. Philip’s. Most of these have been North and or East of the church. At the same time, my job involves me working at St. Mark’s as well. St. Mark’s is located further south off of St. Mary’s just past where St. Anne’s diverges. There are several restaurants along the route, one of the most notable being the Red Top Restaurant.

The Red Top Sign. Top of the list at the little strip mall.


Red Top Review

The Red Top Drive Inn is a classic diner. The restaurant is open for breakfast, lunch and supper. They’ve also teamed up with SkiptheDishes to offer delivery service throughout the day. From the street the building doesn’t look all that imposing.  However, when you enter you discover it is divided into two sections separated by the kitchen and front counter. There is plenty of seating, but you are likely to find the restaurant very crowded at peak hours. The first time I thought of going, I found there was a large line up waiting for a seat, and so decided to put off visiting that day. Continue reading