Taste Regina Dining Guide

Regina

Dining Guide You r gu i de t o t h e be st Re g i n a h as to offer in re s t a ur an ts, ca f e s , bar s, cl u b s an d more

A l w a y s t h e Pe r f e ctt C h oii c e • • • •

Lunch Buffet (Mon. - Fri.) • Unique Irish Pub (O’Hanlon’s) Next Door Lu Daily D ai Specials • Business Luncheons Open O Ope pe For Breakfast • Rehearsal Parties Catering C Cat at • Can Accommodate Groups up to 100 people

Gift Cards Available Valid for Dining-In, Pick-Up, Delivery & O’Hanlon’s

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1953 Scarth St.

306-525-3545

Eat local, drink local and explore the world this spring

By Mike Shiplack For L-P Specialty Products

T

hink there’s nothing to do in Regina? Bite your tongue and pick up a fork. From Albert Street north to south, Victoria Avenue east to west, hundreds of local restaurants offer an evening out, lunchtime specials and classic breakfast menus. Regina is chock full of restaurants, lounges, patios and bars — sometimes all under one roof. Consider springtime the official introduction to what makes Regina’s winters worth it. Summertime is almost here, and every restaurant in the city is ready to serve up a little piece of sunshine.

It’s not hard to find something new in this city; even the old classic eateries feature something new on their springtime menus.

Here are some new establishments spicing up Regina’s palate with brand-new flavours.

• Marokena Crepe Café (5950 Rochdale Blvd.) brings sweet and savoury to the plate with a Moroccan twist. Breakfast, lunch or dinner, there’s a crepe for every time of day.

• With Regina’s love for butter chicken, it’s no surprise that the number of Indian restaurants in this city continues to grow. Caraway Grill Indian Bistro (1625 Broad St.) brings a fusion of eastern spice to the west, and at a reasonable price.

• To stay or to go, Regina Kebab House (1822 Broad St.) introduces authentic Mediterranean cuisine with shawarma wraps front and centre on the menu. Meat lovers will love the slow-roasted beef and chicken, and vegetarians will appreciate the handmade falafels and tabouli salad.

This spring expect to see more craft beer make its way to the taps of many local brewpubs.

Many beer lists now rival that of wine, and there’s always an appetizer or two to help complement an ice-cold beer on a warm spring day. Below are just a few places in Regina that make beer a No. 1 priority. Each offers a full menu of delicious appetizers that range from fresh, creative fusion to the deep-fried classics that will always hold a special place in our hearts.

•B arley Mill Brew Pub (6155 Rochdale Blvd.)

•B onzini’s Brew Pub (4634 Albert St.) •C reekside Pub & Brewery (3215 Eastgate Dr.) •R ock Creek Tap and Grill (3255 Quance St. and 474 McCarthy Blvd.)

Patio season seems long overdue, but don’t worry because there are still plenty of long summer evenings to fulfill that insatiable need to be outside and soak up some much-needed rays.

From north to west, south to east and especially right downtown, the city’s bars, restaurants and night clubs are sweeping away the last remnants of winter and the umbrellas are being dragged out of storage.

start with a tapas from the Fresh Sheet.

• Over the last decade, Cathedral Freehouse (2062 Albert St.) has been one of Regina’s best patios.

First off, they offer Bushwakker on tap. Plus, their 10-inch pizzas are baked to perfection in the birch-wood oven, and the large patio has plenty of sunshine.

• Expect big things from The Copper Kettle (1953 Scarth St.) this summer. Construction of the new patio will be ready for summer. This 200-person, threeseason patio will be the only one that over looks Victoria Park and serves the legendary spinach and feta pizza.

Live in Regina long enough, and spring is more of a sensation than it is a time of year.

Summer is coming, and there’s no better way to celebrate it than by exploring what Regina offers on the plate and in the glass. See all the daily specials online at www.tasteregina.com.

• Taste of Tuscany (1851 Scarth St.) puts homemade pastas back on the lunch list for Regina’s downtown crowd. Enjoy the fresh springtime air right on Scarth Street while enjoying an authentic Italian meal.

• La Bodega Tapas Bar & Grill (2228 Albert St.) is one of the few restaurants with a multiple patio experience. Whether you’re sitting in the courtyard, closed deck or the tree house, always

2 Ta s t e R e g i n a

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The Diplomat Steakhouse — classy and comforting

BETTER FOOD • BETTER WINE • BETTER TIME Inside the Diplomat Steakhouse is a warm, inviting atmosphere where guests can relax, be comfortable and enjoy a wide selection of the finest foods and wines that world has to offer.

Moving amongst the tables in the dining room, it’s not unusual to observe a business meeting, first date or perhaps a celebratory meal for the family. No matter what the nature of your visit may be you will be made to feel at home.

At your table you may be greeted by one of the members of the Makris family. The Diplomat opened 34 years ago, and today it is proud to pass on the establishment’s timeless traditions to sons Dimitrios and Peter.

Family has always been the cornerstone of the restaurant.

In today’s fast-paced world, the Diplomat Steakhouse offers a relaxed and peaceful environment where you can enjoy the company of your guests and a consistently delicious meal.

Steak is the specialty at the Diplomat Steakhouse, but the chef is also known for serving up favourites like whole Dover Sole, Bison Tenderloin and their World Famous Rack of Lamb.

Diners may also choose to order one of the selections that can be prepared tableside, a popular example of which is the Steak Diane.

If you fancy a nice glass of wine withyourmeal,theDiplomatSteakhouse also offers one of the best selections of wines in Canada. The restaurant’s wine cellar is a Regina landmark, with wines and cognacs and ports. Not sure what to choose? Knowledgeable staff can recommend a wine that will pair perfectly with your meal.

After enjoying what is sure to be a mouth-watering meal, The Diplomat has many decadent desserts for you to choose from.

Spend hours at the Diplomat Steakhouse enjoying good food and good company, or take in a delicious meal before heading out for an evening in downtown Regina. No matter what you choose from the menu, the Diplomat Steakhouse is always classy and comforting.

OPEN FOR LUNCH MONDAY-FRIDAY

REGINA’S TOP STEAK HOUSE. RELAXED ATMOSPHERE. SUPERB FOOD.

The Diplomat Steakhouse is the place you want to be, no matter what you’re craving.

Of course our name says we’re a steakhouse - that’s our specialty.

But have a look at our menu and you’ll find a lot of choices that will make you happy.

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2032 Broad Street

306-359-3366 www.diplomatsteakhouse.com 4 Ta s t e R e g i n a

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Regina

Regina TASTEREGINA.COM

Your guide to the best Regina has to of fer in restaurants, cafes, bars, clubs and more.

Vi s it o u r w e b s i t e a t TAS TE REGI N A . C O M t o s ig n u p f o r co nte s t s , m o nthl y ne wslet t er s an d m or e!

Regina

S c a n t he Q R c od e t o v isit ou r mob il e sit e

Eat Fresh, Eat Greek!

OPA! of Greece Grasslands at Harbour Landing Tel. No. 306 775 3033 4614 Gordon Road

OPA! of Greece at Cornwall Centre Tel. No. 306 791 2126 11th Avenue Regina, SK

Ta s t e R e g i n a 5

www.tasteregina.com Regina

3137 Quance St E Ph: (306) 584-7455

Fresh, Healthy Food

“My name is Nick Wang and I am the owner of Nick’s Mongolia House in Regina. I would like to personally invite you to come in and experience our Mongolian Grill. You have all of the control. Whether you are trying to watch your figure or need a protein surge, it is all in your hands.

You choose the ingredients and sauces from our fully stocked fresh food bar and our expertly trained chef’s will cook it on our flat top grill to your liking. We also have Vegetarian and Gluten-Free options available. Come in and see the changes that we have made and I am sure that you will keep coming back.”

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Eat healthy when dining out

T

hough it’s easy to control your diet when eating at home, men and women hoping to shed a few extra pounds may need to take a more careful approach when dining out at a restaurant or enjoying a meal at the house of a friend or family member.

The following tips can help men and women eat healthy, even when they are enjoying meals away from home.

• Don’t skip meals. Skipping meals, especially breakfast, in anticipation of eating larger meals later on is a recipe for disaster.

Research has shown that people who eat a healthy breakfast tend to consume fewer calories over the course of a typical day than those who skip breakfast.

• Have a pre-meal before dining

out. Snack on fruits or vegetables before heading out the door to avoid overeating later on.

• Drink lots of water. Sipping on a glass of cold water when dining out can keep you feeling full while preventing the dehydration that comes from eating too many high-sugar, high-salt goodies. In fact, symptoms of dehydration mimic those of hunger.

• Practice portion control. Many people find that they can still enjoy their favourite foods without gaining weight as long as they eat smaller portions and resist the temptation to eat until they feel the need to unbuckle their belts.

• Use smaller plates. The bigger the plate you are eating from, the more food you are likely to eat.

Use smaller plates at the buffet line so you aren’t piling too much

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food on your plate. An empty plate can instill a sense of fullness whether that plate is large or small.

• Give your body time to realize how much you have eaten. The stomach needs about 20 minutes to tell the brain that it’s feeling full. But when food is eaten too fast, you may have already overindulged by the time the stomach sends its fullness signal to the brain. Fill up your plate, eat slowly and then put the brakes on for a while so that your stomach has adequate time to let the brain know you have eaten enough.

• Order the right sides. When choosing side dishes, opt for healthy, low-calorie and highfiber vegetables instead of sides that are high in fat, sugar or sodium. Healthy sides will make you feel full without packing on the pounds.

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Ta s t e R e g i n a 7

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Tips for dining out on Mother’s Day

FIRESIDE M B I S T R O

other’s Day is right around the corner, and this special holiday serves to honour all those women who devote so much time and effort to their families.

While gifts and other trinkets are certainly part of the celebration, a vast majority of children opt to treat Mom to a night out on the town come Mother’s Day. Not only does this give Mom a night off from cooking, but it also presents an opportunity to get dressed up and spend time together as a family.

A vast number of families travel to their favourite restaurants for Mother’s Day meals. Mother’s Day is one of the busiest holidays of the year for restaurants. The National Retail Federation says 54.8 per cent of Americans treat their mothers to a special meal out on Mother’s Day. Billions of dollars are generated by people eating out with their mothers. With large crowds to be expected, diners can follow a few tips when treating Mom to a meal.

• Book early ... very early. To guarantee a reservation at any restaurant, namely your favourite restaurant, you will need to make a reservation well in advance of Mother’s Day. It’s never too early to put your name on the reservation list. Don’t forget Mother’s Day is Sunday, May 11, 2014.

Brunch. Lunch. Dinner.

continued on page 9

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Good Food, Good Times!

continued from page 8 • Expect to wait. Even with a reservation, you’re bound to spend some time waiting at the restaurant. Other families may be lingering at their tables, as no one wants to rush Mom out the door. Plan accordingly for a potentially long wait time. This means having a snack before you leave. Don’t arrive famished, as no one wants the dining party to be hungry and cranky, which is not a good way to celebrate Mom. Have plenty of snacks and drinks on hand for young children, as well as activities to keep them entertained.

• Consider dining out a day before or after. Restaurants are generally packed on Mother’s Day, and as a result kitchen and wait staffs might be overtaxed. What’s more, diners might be relegated to a special or abbreviated menu. If you want a more relaxed setting and the ability to order whatever you desire, it may be a better idea to celebrate Mother’s Day in advance. Then have Mom enjoy a relaxing day at home on her special day.

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• Takeout is an option. Families can treat Mom to a dinner out, without really having to go out.

Many restaurants offer takeout service, so you will not be limited to pizza or Chinese. Even chain restaurants have curbside service, so if Mom is in the mood for a burger or something more elaborate, she’ll have that option.

• Expect an included gratuity. Restaurants often include a gratuity in the bill when servicing larger parties, such as those that might be celebrating Mother’s Day. But you may want to go above and beyond if you feel the service is exemplary.

• Hire a sitter for young kids. Although Mother’s Day is a chance for the entire family to spend time together, the main goal is to ensure Mom’s comfort and happiness. If very young children are in tow, she may not be able to relax and enjoy her meal. Infants will need to be fed, and toddlers may be easily distracted. Have a sitter watch little ones when adults are dining out, and then Mom can enjoy time with the kids when she returns home for more celebrating.

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What does your salad say about you?

Nuts — If you enjoy the texture of nuts in your salad, you are down to earth and enjoy a walk in the woods or on the beach.

Your salad can say more about your personality than you may think.

NewsCanada photo

S

ince May is National Salad Month, did you know that this nutritious dish can tell people more about you than you may think? Whether you enjoy greens or grains, here is some insight about what your salad says about you: Leafy greens — If you love leafy greens, you’re whimsical and enjoy the carefree days of summer.

You’re also curious and playful, as some of your ingredients may be playing hide and seek.

Berries — If you like the taste of berries, you are light-hearted, joyful and outgoing.

You enjoy all of the little things in life.

Vinaigrette vs. creamy dressing — If you prefer a light vinaigrette like the popular brand Marzetti Simply Dressed Pomegranate, or Balsamic, you are health conscious and adventurous. If you prefer a creamy dressing, you savour traditions and enjoy family get-togethers.

So whether you are outgoing or a little more reserved, why not try adding some variations to your salads and dressings? www.newscanada.com

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O’HANLON’S

Dietician gives the skinny on

NO BLOODY COVER CHARGE EVER!

sweeteners

M

ore than 6,000 products around the world — consumed by more than 200 million people — share a common ingredient.

Studies show people who choose these foods and beverages get more vitamins and minerals and eat fewer calories overall. Yet, the ingredient — one of the most studied of all time — has been the subject of great debate. The controversial ingredient?

Low- and no-calorie sweeteners.

Misconceptions about low- and no-calorie sweeteners, like aspartame, have left people turning to the Internet to answer questions about their safety. Do they really help you lose weight? Do they cause seizures? Are they truly safe?

Registered dietitian Lisa Rutledge, of debunkingdietitian.ca, said that many myths about aspartame as a sugar alternative are unfounded. She spotlights the actual facts, as follows: It is effective for managing weight loss Leading health organizations, like Health Canada, agree that aspartame can support weight management when used as a substitute for caloric sweeteners and as part of a balanced diet.

Many studies have shown it can be an interesting ingredient for helping diabetics, in particular, as aspartame doesn’t raise blood sugar.

It does not cause seizures Recently, the European Food Safety Authority (EFSA) performed the most comprehensive analysis of studies on aspartame to date and reaffirmed that it is safe for consumption. In addition to the numerous animal and human studies surrounding seizures, the EFSA concluded that there was no evidence supporting the myth that consuming aspartame contributed to either frequency or severity of seizures.

It is safe Rutledge noted that, “The EFSA’s opinion reinforces the results found in over 500 studies.

Aspartame is a safe and helpful ingredient for weight loss in particular because it helps reduce the calorie content of many foods, including soft drinks, chewing gum and frozen treats.”

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Ta s t e R e g i n a 11

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How to order a

healthier

P

pizza

izza may have had humble beginnings, but today it is one of the most popular foods worldwide. More than five billion pizzas are sold across the globe each year, and pizza accounts for 10 per cent of all food-service sales.

Pizza has many positive attributes, but is often referred to as a guilty pleasure. There are, however, a variety of ways to make the pizza you love better for your body.

• Downplay the cheese Pizza originated in Naples, Italy, and it has been said the first pizzas were comprised of just dough and sauce, with no cheese. Restaurants that favour more authentic pizzas of the past will not rely heavily on cheese when preparing their pizzas. Instead of ordering a pizza with extra cheese, opt for minimal cheese to add just a subtle component of flavor to the pizza. Such an alteration to the recipe can reduce the saturated fat and cholesterol in pizza by a considerable amount.

• Savour the tomatoes Tomatoes provide a bevy of health benefits. The carotenoids, specifically lycopene, found in tomatoes have a number of beneficial properties, including preventing the oxidation of LDL cholesterol.

According to a report from researchers at Athens Medical School that was published in Nutrition Research, a daily 70 gram portion of tomato paste containing roughly 33 mg of lycopene was associated with an improvement in flow-mediated dilation, a measure of a blood vessel’s ability to relax.

Tomatoes can help lower blood pressure, and they provide other heart benefits, as well. Enjoying extra sauce on pizza and supplementing with sliced, cooked tomatoes can help make pizza healthier.

• Choose whole-wheat crust More restaurants are adding whole-grain pizzas to their menus. By switching to a whole-wheat crust, you can boost your fibre intake by as much as 50 per cent. High-fibre foods help to regulate cholesterol levels in the blood and help you to feel fuller longer, reducing the likelihood that you will overeat. Fibre also helps the digestive tract by making a person more regular. Whole-grain foods have a lower glycemic index than processed grains, as well, meaning they won’t cause rapid blood-sugar spikes, which can be advantageous to those with diabetes.

• Top pizza with vegetables Instead of salt- and fat-heavy meats like pep12 Ta s t e R e g i n a

peroni, ham or sausage, top your pizza with fresh vegetables. Peppers, tomatoes, olives, broccoli,and spinach each deliver a wealth of vitamins and minerals, and are a great way to add more fibre to your diet.

• Opt for thin-crust Different areas of the country and the world favour different types of pizza. While the debate continues as to which type of crust is better, switching to a thinner crust may have certain health benefits.

Thick crusts pack more calories into each and every slice. When paired with cheese and other toppings, a slice of deep-dish pizza, while delicious, may contain more calories than is wise to eat in one sitting. Brick-oven pizza parlors generally offer whisper-thin crusts sparingly touched with cheese, sauce and basil to produce the classic Margherita pie, making such pizza a healthier alternative than New York- or Chicago-style pizza.

• Pair pizza with salad One way to make pizza healthier is to avoid overindulging. It is easy to overdo it with pizza, but try to cut your portion size in half, replacing that extra slice of pizza with a salad or side order of steamed vegetables to fill up without overindulging.

Pizza is a popular food across the globe. By making a few simple ingredient changes, you can make this tasty dish a much more nutritional meal. www.tasteregina.com

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Algorithms in winemaking

By Riley Krieger-Mercer For L-P Specialty Products

R

ecently, I found myself sipping a very tasty Coonawarra Cabernet and attempting to solve the Rubik’s cube. Invented in 1974 by Erno Rubik, the cube is said to have over 13 quintillion possible algorithms, but can be solved in as little as 20 moves. After a few hours, the better part of a bottle of Parker Estate ‘Favourite Son’ 2007 and being no closer to solving the puzzle than I was when I started, something dawned on me about wine: There are infinite possibilities when it comes to producing wine.

There are so many choices to be made from start to finish, and yet there are still no set results.

First, a choice has to be made as to what grape variety will be planted where. Soil samples will be taken and studies will be done to understand the slope of the land and all other factors that will affect how the vine grows.

Let’s say it’s going to be Pinot Noir. Will the vineyard manager choose Dijon clones? Or will they prefer something produced in a lab at the University of California at Davis? Will the vines be left to grow into gnarly bush-vines, or will they be trained and trellised? Will the vine row spacing allow for optimum sun and air exposure? Will measure be taken to keep away pests? Will these methods be organic, bio-dynamic or chemical?

Will the vines be irrigated? Will the vineyard be cared for with machinery or by hand?

There are so many choices and so many possibilities. Even if all the right plans are made, Mother Nature can be completely unpredictable. Even the most famous wine regions that are synonymous with pedigree and stature have bad growing seasons. Even the most predictable weather patterns can have a last minute shift, and next thing you know: bam! A hail storm drops in and wipes out whole vineyards. And yet somehow, the vineyard manager and the winemaker find a way to work with the product. After an entire year of pruning, weeping, growing, canopy management, crop thinning and gentle hand harvest, there are still no guarantees. The possibilities are endless.

Now it’s time for the winemaker to sculpt and shape these raw materials into something refined, elegant and even opulent. But once again there are so many choices. What yeast should be used? What methods should be used to crush and de-stem the grapes? Will the wine be sub14 Ta s t e R e g i n a

jected to pumps, pigeage or gravity-fed rack and returns? Will it be a hot, fast fermentation, producing rich fuchsia, or a slow, gentle, cool fermentation wrapped in a glycol jacket and kissed with malo-lactic? To be oaked or not to be oaked is not really the question. But if it is to be oaked, then how much oak should be used? And that leads to the choice of chips, staves, oak fermenters or barrels. If barrels are the answer, then what size of barrel? Will it be a Bordeaux-style Barrique or an Australian hogshead? Should the barrel be made of French, Hungarian or American oak? If it’s French, then what forest should the oak come from? Allier, Troncais, Navarres or Limousine? The possibilities are endless.

Finally, when the wine is done fermenting and barrel age has allowed it to reach maturity, the wine is bottled. Now it’s time for decision making with regards to marketing and label language. Will the font be curly and boisterous?

Will there be a picture of the winery, or perhaps some sort of art work? Will there be a cute critter on the label, or perhaps an embossed and detailed graphic? Will the back label be playful and seductive in its verbiage or will it be serious and mysterious? The truth is, for saleability reasons, some would say this is the most important part. But this is not true. You can choose a vessel made with thick, tapered glass, and have gold etching for a label. But if the contents are disappointing, then it is the equivalent to putting lipstick on a pig. But, nonetheless, the possibilities are endless.

The truth, in any case, is that wine is not a puzzle that is ever going to be solved. Every year brings new challenges and innovation. Around the same time the Rubik’s cube was invented, winemakers in California were being taught that fruit quality was not of key importance, but rather that any wine could be “fixed” in the winery with modern techniques. So as long as the right building blocks are present, then top quality wines can be made? Wrong again! The result was wines that were scientifically correct, but lacked substance and character.

So is wine truly like the Rubik’s cube with its 13 quintillion algorithms? In this cork dork’s humble opinion, the answer is a simple “no.” There are way more algorithms in winemaking than any mathematical puzzle to date. The other difference: wine is not meant to be solved, but rather enjoyed in good company, and usually with some tasty cuisine that gives us nourishment and warms the soul. www.tasteregina.com

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Ta s t e R e g i n a 15

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Get the scoop on soyfood’s health benefits

T

he prevalence of soy products in recipes and ready-made foods has skyrocketed in recent years. Soy-based milk products and others that substitute soy for more traditional ingredients are no longer relegated to the outskirts of the neighbourhood grocery store. While soy is being consumed in greater numbers than in decades past, some people are still unaware of the various health benefits and advantages to including soy in their diets.

Soyfoods provide a number of nutritional benefits for people of all ages. According to the Soyfoods Association of North America, recent studies have indicated that eating soy at an early age may help protect against some diseases, including breast cancer, later in life. Soy also may help improve cognitive function.

People largely turn to soy to maintain a healthy weight and control their cholesterol, as soy can replace foods that are higher in saturated fat, calories and cholesterol. For example, a glass of whole milk contains 150 calories and eight grams of total fat.

Soy milk, however, comes in between 80 and 100 calories and may have roughly four grams of fat.

The fat is mostly healthy fats, as there are only trace amounts of saturated fat in soy products.

Soy also has cholesterol-lowering properties and can be beneficial to those who are lactose intolerant. Vegetarians and vegans routinely turn to soyfoods as a main protein source.

Soyfoods can offer a number of healthy benefits, including providing a lean protein source that is lower in saturated fats than other forms of protein.

Calcium-fortified soymilk offers the same nutritional value as cow’s milk but can still be consumed by those who are lactose intolerant. Soy can help many people maintain healthy weights, and soyfoods promote cardiovascular health.

While soyfoods can be beneficial, such foods are not perfect. Allergies to soy are possible, and as with any dietary supplement, moderate consumption may be all that’s necessary to provide nutritional benefits. Overconsumption of soy may not provide the desired results.

One concern regarding soy is its relationship to genetically modified organisms, or GMOs. Reports 16 Ta s t e R e g i n a

Soyfoods are becoming popular products to include in meals because of their health benefits.

MNS photo

suggest that the vast majority of soybeans produced in the United States are GMOs. While these soybeans are primarily used for livestock feed, many foods that people eat also contain GMO soybeans. The jury is still out with regard to the impact that GMO foods have on personal health. Proponents of GMOs say their use makes agricultural products safer and more affordable. GMO crops may be resistant to pests, eliminating the need for herbicides and pesticides. But opponents of GMOs say that they may be harmful, as they might have less nutritional value, incite allergic reactions, cause problems with liver function and be harmful to the planet.

Individuals who still want to enjoy soy products such as tofu, miso, tempeh, soy sauce, soy milk and foods that contain soy lecithin, an emulsifier, can opt for organic products and those that specifically advertise no GMO ingredients. More and more food manufacturers are heeding consumer demand for foods that do not contain GMOs, and producers of soyfoods are no exception. www.tasteregina.com

Regina

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Dining out still possible

even if you are on a

D

ining out at a restaurant is a treat for many people, while for others it’s a way of life. On-the-go professionals often find that dining out is simply more convenient than cooking at home. However, large portion sizes and dishes that tend to contain a lot of sodium and fat can make dining out less healthy than eating at home, which is a concern for those men and women who want to shed a few pounds.

But dining out does not have to be done at the expense of your waistline. The following are a few ways dieters can still enjoy their favourite restaurants without having to worry about their weight.

• Order foods that are broiled, boiled or roasted.

Foods that are broiled, boiled or roasted tend to be healthier than foods cooked in other ways. When ordering your meal, ask that oils be used sparingly if not removed completely. When foods look somewhat greasy, dab them with a napkin in the same manner you might dab the grease from a slice of pizza.

diet

not help but overeat at buffet-style restaurants, where the size of a typical spread can make it hard for dieters to stay disciplined. If you must eat at a buffet-style restaurant, choose healthy fare like salad and steamed vegetables.

• Look for a low-calorie menu. Many restaurants now supplement their existing menus with a menu of low-calorie fare for those customers who want to eat out but want to do so without abandoning their diets. When visiting a restaurant, stick to ordering from the low-calorie section of the menu. The food will likely be just as delicious, though not as dense or as large.

Even men and women on a diet can enjoy their favorite restaurants.

Photo by Photodisc/Thinkstock

• Don’t fill up before your meal arrives. Once you have been seated, skip the unending bread basket, forgoing this free appetizer altogether or asking for raw vegetables instead. When fellow diners order potentially fattening appetizers, ask to have a side salad with low-fat dressing on the side instead.

• Leave a little behind on your plate. Restaurant portions can be substantial, so don’t feel as if you need to finish your entire meal. You can always ask the waiter to pack up what you have left behind, or, when ordering, ask if the restaurant offers smaller portions at lower prices.

• Skip the dips and dressings. Many condiments can add unwanted calories to a meal, making even a healthy entrée a calorie-laden meal that’s best avoided. For example, a salad covered in creamy Caesar salad dressing can take away from the overall nutritive value of the salad. Don’t be afraid to ask for substitutions or simply ask to have dressings put on the side so if you must indulge you can do so without going overboard.

• Eat in the hours leading up to your dinner. Lowfat snacks eaten throughout the day will reduce the likelihood that you will overeat at the dinner table.

Drink a tall glass of water and enjoy some low-calorie fruit so you won’t be famished once you arrive at the restaurant.

• Avoid buffet-style restaurants. Many people can18 Ta s t e R e g i n a

www.tasteregina.com Regina

Meet at

THE LOBBY PUBLIC HOUSE

2545 BROAD STREET • REGINA, SK.

W

elcome to The Lobby Public House; a room filled with vibrant, energetic people.

The Lobby prides itself on its one of a kind menu that combines pub grub, with fresh and healthy dishes that leaves everyone wanting more.

Our chef takes great pride in preparing all components of our in-house-made dishes and it is his creativity and passion that has quickly established The Lobby Public House signature dishes: Gnocchi Poutine, Butter Chicken, and Moroccan Quinoa Salad, which are all a must try.

Our open space concept p is welcomingg and brings g out the social side in everyone.

WelookforwardtomeetingyouatTheLobby.

1.306.789.5545 INFO@THELOBBYPUBLICHOUSE.COM

$ave money

Thinkstock

when dining out

R

• Split meals. Restaurant portions today are much larger than in years past. Two people may be satisfied sharing one entrée instead of ordering two.

Some restaurants will not add a plate-sharing fee, while others may. But sharing fees are still likely to cost less money than a second entrée. And sharing a meal is good for your waistline, as well as your wallet.

Those who like to eat out at least once a week can try several saving strategies to stretch their budgets.

• Skip soft drinks. Many restaurants make the bulk of their money through drink sales. A soda or a glass of iced tea may cost as much as $3 at certain restaurants. Save some money by opting for plain water instead of costly drinks, especially when dining out with a number of people. Alcoholic beverages will cost even more. If you’re on a budget, skip these types of drinks.

estaurants are great places to try new foods, bring a date or gather on special occasions. Although dining at a restaurant can be fun and convenient, too many nights out on the town can have an adverse effect on a person’s finances.

Eating out is usually more expensive than buying food and preparing a meal at home.

• Join a loyalty program. Restaurants may have loyalty programs that reward repeat customers. Diners who provide contact information like an email address may be eligible for coupons on meals, as well as advanced notice of certain menu changes or promotions. While being a loyalty program member may cause you to be placed on an advertisement mailing list, the coupons offered and savings reaped could be well worth the added spam.

• Scour for coupons. Newspapers and direct-home mailers frequently feature coupons for dining out at various local and chain restaurants. Some establishments even include coupons on their takeout menus. Coupons help reduce the cost of meals considerably, especially if you will be dining with the entire family or a large party.

• Time your dining experience wisely. Restaurants may offer discounts to diners who dine on slower nights of the week, such as Monday or Tuesday.

There also may be promotions based on the time you head to the restaurant. For example, a restaurant may offer drink specials or free appetizers during off-peak hours. Early bird specials are often offered for those who arrive for dinner before 6 p.m., while bars often have happy hour promotions during which drinks are heavily discounted.

20 Ta s t e R e g i n a

• Save dessert for home. Although many restaurants bake their own desserts on the premises, others save time by ordering bulk-size desserts from warehouse stores. You can probably get the same dessert for less if you do your own shopping. Opt to have dessert at home to save a little money.

• Choose high-maintenance dishes. If you will be dining out, get the most for your money by opting for intricate dishes you may not be inspired to make at home. Don’t spend valuable dining-out dollars on foods you can just as easily make at home.

• Select foods that can be reheated. Taking leftovers home enables you to enjoy two meals for one price. However, if the food you choose does not reheat easily or may not taste the same the next day, you may end up dreading your doggy bag.

• Make lunch your big meal. At many restaurants, lunch menu items are a few dollars cheaper than items on the dinner menu. So fill up on lunch and have dinner at home. www.tasteregina.com

Regina

LEE’S CHOP SUEY SOUTH BUSINESS HOURS Monday-Thursday 11:00 a.m.-10:00 p.m.

Friday & Saturday 11:00 a.m.-12:00 a.m.

Sunday 10:00 a.m.-10:00 p.m.

Licensed Dining Room & Cocktail Lounge Take Out & Delivery 2625-29th Ave., Regina, Sask.

Fax: 585-3828

All Price and Hours Subject to change without Notice.

Debit on delivery with order. Mention credit card with order.

Take Out MENU ONLY

APPETIZERS and SOUP

1. Egg Roll ..............1.25 Spring Rolls ........... 1.00 2. Sweet & Sour Deep Fried Wonton............... 4.50 3. Special Tidbits.............................................. 6.95 4. Wonton Soup................................................ 3.95 5. Chicken Noodle Soup .................................. 3.95 6. War Wonton Soup ........................................ 7.95 7. Hot and Sour Soup ....................................... 7.95 8. Egg Drop Soup............................................. 6.95 9. Lee’s Special Soup....................................... 3.25 10. Consommé Soup ......................................... 1.95

RICE

11. Plain Fried Rice........................................... 4.50 12. Chicken Fried Rice ..................................... 4.95 13. Beef Fried Rice ........................................... 4.95 14. B.B.Q. Pork Fried Rice ............................... 4.95 15. Shrimp Fried Rice ....................................... 5.95 16. Mushroom Fried Rice ................................. 4.95 17. Lee’s Special Fried Rice ............................. 6.50 18. Vegetable Fried Rice ................................... 4.95 19. Steamed Rice .............................................. 1.50 20. Yeung Chew Fried Rice (Large).................. 9.95

CHOP SUEY

21. Vegetable Chop Suey .................................. 4.50 22. Chicken Chop Suey..................................... 4.95 23. Beef Chop Suey .......................................... 4.95 24. B.B.Q. Pork Chop Suey .............................. 4.95 25. Shrimp Chop Suey ...................................... 5.95 26. Mushroom Chop Suey ................................ 4.95

CHOW MEIN

27. Vegetable Chow Mein ................................. 4.50 28. Chicken Chow Mein ................................... 4.95 29. Beef Chow Mein ......................................... 4.95 30. B.B.Q. Pork Chow Mein............................. 4.95 31. Shrimp Chow Mein..................................... 5.95 32. Mushroom Chow Mein ............................... 4.95 33. Chow Mein Cantonese Style....................... 9.95 34. Low Mein Cantonese Style ......................... 9.95 35. Chicken Low Mein...................................... 8.95 36. Beef Low Mein ........................................... 8.95 37. B.B.Q. Pork Low Mein ............................... 8.95

MIXED VEGETABLE

105 Dinner For One

A: Egg Roll, Chicken Fried Rice, Sweet & Sour Spare Ribs.................... $7.50 B: Egg Roll, Chicken Fried Rice, Sweet & Sour Ribs & 6 Chicken Balls .............. $8.50 C: Egg Roll, Chicken Fried Rice, Sweet & Sour Spare Ribs, 4 Shrimp, 4 Chicken Ball .................... $9.50

106 Dinner For Two 2 Egg Rolls, Sweet & Sour Spare Ribs, Chicken Fried Rice, Chicken Chop Suey & Steamed Rice

$15.95

107 Dinner For Three 3 Egg Rolls, Sweet & Sour Spare Ribs, Chicken Fried Rice, Chicken Chop Suey & Sweet & Sour Chicken Balls

$20.95

108 Dinner For Four 4 Egg Rolls, Shrimp Fried Rice, Chicken Chop Suey, Sweet & Sour Spare Ribs, Chicken Ball & Steamed Rice

$24.95

109 Dinner For Five

5 Egg Rolls, Sweet & Sour Chicken Balls, Deep Fried Shrimp, Chicken Fried Rice, Vegetable Chop Suey, Chinese Mixed Vegetable & Steamed Rice

$31.95

110 Dinner For Six 6 Egg Rolls, Deep Fried Shrimp, Sweet & Sour Pineapple Spare Ribs, Chicken Fried Rice, Sweet & Sour Chicken Balls, Chicken Chow Mein & Steamed Rice

SPARE RIBS and PORK

111 Dinner For Eight

43. Sweet & Sour Spare Ribs............................ 5.95 44. Sweet & Sour Pineapple Spare Ribs........... 6.95 45. Dry Spare Ribs............................................ 6.95 46. Dry Garlic Spare Ribs................................. 6.95 47. Honey Dip Garlic Ribs................................ 7.25 48. Sliced B.B.Q. Pork...................................... 7.95 49. Honey Dip B.B.Q. Pork .............................. 8.95 50. Black Bean Garlic Spare Ribs..................... 9.95 51. ShangHai Noodle ........................................ 8.95 52. Sweet & Sour Pineapple Pork..................... 9.95

Book for

Mother’s Day!

SUNDAY BRUNCH 10:00 a.m. to 2:00 p.m.

CHICKEN

53. Sweet & Sour Chicken Balls....................... 6.50 54. Sweet & Sour Pineapple Chicken Balls...... 6.95 55. Deep Fried Chicken Wings ......................... 8.95 56. Moo Goo Gai Pan ....................................... 8.95 57. Diced Almond Chicken............................... 8.95 58. Chicken with Broccoli ................................ 8.95 59. Chicken with Pea Pods................................ 8.95 60. Chicken with Curry Sauce .......................... 8.95 61. Chicken w/Black Bean Garlic Sauce .......... 9.95 62. Chicken with Oyster Sauce......................... 9.95

EGG FOO YOUNG

63. Plain Egg Foo Young................................... 7.25 64. Chicken Egg Foo Young.............................. 7.95 65. B.B.Q. Pork Egg Foo Young ....................... 7.95 66. Mushroom Egg Foo Young ......................... 7.95 67. Shrimp Egg Foo Young ............................... 8.95 68. Lee’s Special Egg Foo Young ..................... 8.95

BEEF

38. Mixed Vegetable.......................................... 7.50 39. Chicken Mixed Vegetable ........................... 7.95 40. Beef Mixed Vegetable ................................. 7.95 41. B.B.Q. Pork Mixed Vegetable..................... 7.95 42. Lee’s Special Mixed Vegetable ................... 8.95

Private Meeting Room for up to 36 people

EVENING BUFFET 4:30 p.m.-8:30 p.m.

585-3868

If your favourite dish is not listed on our menu we will fulfill your needs.

Delivery charge is 5.00 (Minimum of 10.00 on Delivery orders).

LUNCH BUFFET 11:00 a.m.-2:00 p.m.

$34.95

8 Egg Rolls, Deep Fried Shrimp, Lee’s Special Vegetables, Lee’s Special Fried Rice, Sweet & Sour Spare Ribs, Sweet & Sour Chicken Balls, Diced Almond Chicken, Chicken Chow Mein & Steamed Rice

$52.95

GST Extra On All Food Orders *Plates and cutlery $0.25 per setting

69. Beef with Broccoli ...................................... 8.95 70. Beef with Pea Pods ..................................... 9.50 71. Beef with Greens......................................... 8.95 72. Beef with Green Pepper .............................. 8.95 73. Beef with Mushrooms................................. 8.95 74. Beef with Fresh Tomato.............................. 9.50 75. Beef with Black Bean Garlic Sauce............ 9.50 76. Beef with Curry Sauce ................................ 9.50

SEAFOOD

77. Deep Fried Shrimp...................................... 6.95 78. Deep Fried Shrimp w/Sweet & Sour .......... 7.95 79. Diced Shrimp with Vegetable...................... 8.95 80. Shrimp with Tomato Sauce ......................... 9.95 81. Shrimp with Curry ...................................... 9.95 82. Shrimp with Pea Pods ............................... 10.95 83. Shrimp w/Black Bean Garlic Sauce.......... 10.95 84. Seafood (3) with Vegetable ....................... 10.95

LEE’S CHEF SPECIAL

85. Almond Prawn (8 pces.)............................ 11.95 86. Butterfly Shrimp (8 pces.)......................... 11.95 87. Lemon Chicken......................................... 10.95 88. Almond Soo Gai.......................................... 9.95 89. Orange Chicken .......................................... 9.95 90. Peking Pork Cutlet (w/House Sauce)........ 10.95 91. Beef with Ginger & Green Onion............. 10.95 92. Beef Stew Kew............................................ 9.95

SZECHUEN DISHES HOT & SPICY

93. Spicy Seafood (3)...................................... 12.95 94. Kung Boa Gai Ding..................................... 9.95 95. Shredded Beef in Ginger Sauce ................ 10.95 96. Minced Pork with Bean Cake ................... 10.95 97. Spicy Shrimp............................................. 12.95 98. Singapore Noodle........................................ 9.95

SIDE ORDERS

99. Sweet & Sour Sauce.................................... 1.00 100. Honey Dip Garlic Sauce ........................... 1.50 101. Fish & Chips ............................................. 4.95 102. French Fries .............................................. 3.95 103. Deep Fried Onion Rings ........................... 4.95 104. Soft Drink (2L) . . . 3.95 (Can) ................. 1.50

LEE’S CHOP SUEY SOUTH

LEE’S CHOP SUEY SOUTH

LEE’S CHOP SUEY SOUTH

Pick up only on $50 or more!

Lunch or Supper Buffet

Take out order of $20 or more

Save $1.00 Off

SAVE $5.00 Off

One coupon per purchase.

Expires: August 31, 2014

Not to be combined with other offers.

One coupon per purchase.

Expires: August 31, 2014

Not to be combined with other offers.

Save $2.50 Off

One coupon per purchase.

Expires: August 31, 2014

Not to be combined with other offers.

Ta s t e R e g i n a 21

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Matinees $4.00

Evenings $5.00

Gift Certificates for all occasions available in $5 & $10 at our box office. www.rainbowcinemas.ca

Art, Alternative & Foreign Language Adults $9.00 Kids/Seniors $7.00 SIAST/University Students with cards $7.00 Gift Certificates for all occasions available in $5 & $10 at our box office.

Studio 7 - Located in Rainbow Cinemas 22 Ta s t e R e g i n a

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Fuel with

protein at every meal

I

It’s better to spread your protein intake over a day rather than trying to get it all in one meal.

t’s common to load up on protein at dinner, NewsCanada photo but according to registered dietitian Sue Mah, it’s far better to spread out our protein intake at breakfast, lunch and snack times in order to feel fuller longer and maximize muscle-building.

Maple: a hot

Surveys have shown that hunger is the top reason why Canadians snack. Eating protein foods more frequently, said Mah, will help you to feel both satisfied and energized all day long. In addition, it will be easier to stay on track with your health and fitness goals if you keep simple, healthy ingredients on-hand for inspiration. Here are a few protein-packed suggestions for each meal of the day: Breakfast • Peanut butter sandwich on whole wheat toast. Team it up with a cold glass of skim milk.

• Omelet made with two eggs, ham, onions and mushrooms, paired with a yogurt smoothie.

Lunch • Salad with mixed greens, chicken, avocado and sunflower seeds. Make a simple dressing using olive oil and lemon juice.

• Pasta with mixed veggies and grilled lean meat or poultry, tossed in a tomato sauce.

Snack • If you want something meatier than nuts and seeds, take a look at the type of snacks being designed by big name brands like Maple Leaf. Their new line called Protinis gives you a snack that is an excellent source of protein because it’s a complete protein, giving you the nine essential amino acids that your body can’t produce on its own. More information at: protinis.ca.

Dinner • Bean burger with cheese topped with lettuce and tomatoes.

• Baked salmon with steamed green beans and carrots. Serve it over a bed of brown rice. www.newscanada.com

flavour

trend this spring

I

f you look on food shelves and at restaurant menus, it’s hard not to notice that maple has become a hot food trend, flavouring everything from beer to yogurt, potato chips and now bagels. Chefs, food manufacturers and even brew masters are embracing maple for its natural goodness and diverse flavour profile, including brown or burnt sugar, caramel, toasty, woody, malty, sweet and slightly smoky.

“Maple is about to come into its own as a hot trend this spring,” said food trendoligist and professional home economist Amy SniderWhitson of The Test Kitchen Inc. “It’s a quintessential Canadian flavour that has a prominent place at breakfast tables across the country.

“The sweet yet toasty nature of maple pairs well with both sweet and savoury foods, such as: peanut or other nut butters, peameal, bacon or ham, aged cheddar, tart apples, and cream cheese.”

Dempster’s is jumping on the maple bandwagon and introducing limited edition Maple French Toast Bagels. Combining two of Canada’s most-loved foods — maple and bagels — these bagels make a sweet addition to any breakfast. Dempster’s Maple French Toast Bagels are available at major grocery store chains in Canada for a limited time from now through May 22. www.newscanada.com

Ta s t e R e g i n a 23

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