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2012

Reminiscing at the Table Manitoba Mascot Edition

Chef vs Chef – Lunch Wars

Two chefs, one dish – who will win in the battle for best recipe?

Featuring profiles on over 30 of Manitoba’s restaurants


ENJOY RICKARD’S DARK PAIRED WITH YOUR FAVOURITE WINTRY FOOD. TRY THE FOLLOWING RECIPE.

RICKARD’S DARK DIJON MAPLE LAMB CHOPS Makes 14 -16 appetizer pieces

INGREDIENTS: • 2 frenched racks of lamb trimmed clean to the bone, each cut into 7-8 lollipops • 2 whole bulbs of garlic • 3 tbsp aged balsamic vinegar • 3 tbsp extra virgin olive oil

• 2 tbsp Dijon mustard • 3 tbsp maple syrup • ½ cup Rickard’s Dark • salt and pepper to season

METHOD: • Pre-heat oven to 425ºF. • To roast the garlic, cut the tops of the garlic bulbs and drizzle with one tbsp of olive oil. Wrap in foil and roast for 20 minutes – remove garlic from husk and mash to a paste. • Season the lamb with salt and pepper then mash some of the garlic on each lollipop. • Sear both sides of the lamb on high heat, cooking for about two minutes per side. • Remove the lamb from the heat and keep warm under foil. • Deglaze the pan with the Rickard’s Dark and scrape up any bits left in the pan. • Add the Dijon, maple syrup and balsamic vinegar. Reduce heat to medium and cook down until the liquid forms a light glaze. next party with a cold pint of delicious – Rickard’s Dark!

FOR MORE DELICIOUS RECIPES & FOOD PAIRINGS VISIT WWW.RICKARDS.CA MUST BE LEGAL DRINKING AGE


TABLE OF CONTENTS

Profiles 28 Premium Spice Ivory Restaurant 30 Globble It Up Danny’s Whole Hog

is published by DEL Communications Inc. Suite 300, 6 Roslyn Road Winnipeg, Manitoba, Canada R3L 0G5 www.delcommunications.com

32 More Than “I Do” The Gates on Roblin

Publisher David Langstaff

34 Two Hemispheres, a Shared Passion Hermanos

FEATURES 6

Welcome –

Scott Jocelyn, Executive Director, Manitoba Restaurant & Foodservices Association

16 Chef vs Chef –

Lunch Wars

26 Stocking Staples –

A list of some of the key ingredients any chef should have on hand by Benjamin’s Gourmet Foods

48 Back To Basics –

Red River College Culinary Arts Instructor, Karl Oman, shares some cooking techniques

50 Focus On Fish –

Four swimmingly good fish recipes from Freshwater Fish Marketing Corporation

54 The Ability To Help –

Children’s Rehabilitation Foundation

36 The World On a Platter Cafe Savour 38 Timeless Allure Bailey’s Restaurant and Bar 40 Bring It Here Fude Inspired Cuisine and Wine 44 Bruce Willis and Sobieski Spread the Truth About Vodka 46 Dining, Catering, Lounging, Creating The Fairmont Winnipeg 56 Cheers, I’ll Drink To That Promenade Bistro 58 Made For You Assiniboine Community College 60 A Caribbean Resort in Easy Reach Lilac Resort 64 It’s All Greek To Me Kristina’s On Corydon 66 Tables And Tree Tops Banyan Tree Diner & Soda Shoppe 68 Whatever You Crave Moxie’s Grill & Bar 70 Cheers To That Toad in the Hole 72 Feeling Fresh Daltons Restaurant at the Greenwood Inn 74 A Bridge To Extraordinary Salisbury House

departments

90 Big Experience, Little Pot The Melting Pot

82

How Do You Use?

83

Party in a Box

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86 Found Treasure Treasury Wine Estates

Bring Your App-etite –

Nori

Easy and fun kids birthday party ideas

102 Made to Order

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Winnipeg restaurant’s recipes

92 Masters of Delivery Mobile Maitre D’ 94 Where Fresh Meets Fantastic Holiday Inn Winnipeg South 96 Morning, Afternoon and Evening Delight Original Pancake House 98 Let’s Get the Party Started Winnipeg Convention Centre

localfare

100 Life In Your Hands ABC Fire & Safety Equipment Limited

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Advertising Account Executives Robert Bartmanovich Cheryl Ezinicki Dayna Oulion Mic Paterson Colin James Trakalo Production services provided by: S.G. Bennett Marketing Services www.sgbennett.com Art Director Kathy Cable Layout & Design Dana Jensen Advertising Art Deryn Bothe Julie Weaver Cover Image: Réjean Brandt Photography Photography: 100 Acre Woods Photography R.M. Goodman Shooter Girl Photography Ryan Simmons

© Copyright 2012 DEL Communications Inc. All rights reserved. The contents of this pub­lica­tion may not be reproduced by any means, in whole or in part, without prior written consent of the publisher.

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Culinary apps for everyone from the beginner to master chef

Contributing Writers Anthony Augustine Natalie Batkis Kelly Gray Lea Gunner

78 Page Licking Good 100 Acre Woods Photography

88 Listen Up Beachcomber Restaurant

Managing Editor Carly Peters carlypeters@mts.net

Illustrations: Claire Childs

Reminiscing at the Table – Mascot Edition

Associate Publisher/Sales Manager Jason Stefanik

76 Surf The South South Beach Casino & Resort

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LocalFare

While every effort has been made to ensure the accuracy of the information contained herein and the reliability of the source, the publisher­in no way guarantees nor warrants the information and is not responsible for errors, omissions or statements made by advertisers. Opinions and recommendations made by contributors or advertisers are not necessarily those of the publisher, its directors, officers or employees. Publications mail agreement #40934510 Return undeliverable Canadian addresses to: DEL Communications Inc. Suite 300, 6 Roslyn Road Winnipeg, Manitoba, Canada R3L 0G5 Email: david@delcommunications.com

DEL

Communications Inc.

PRINTED IN CANADA 01/2012


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WELCOME | Scott Jocelyn

Third Time’s a Charm A message from Scott Jocelyn, Executive Director of the Manitoba Restaurant and Foodservices Association I am very pleased to welcome you to the third issue

prefer old-school written recipes, we’ve got Red River

of LocalFare magazine. As the Executive Director

College Culinary Arts Instructor, Karl Oman’s, back to

of the Manitoba Restaurant and Foodservices

basics dishes, including cooking the perfect boiled

Association, I am proud to promote our members

egg and pasta. And you certainly won’t need your

through this publication and celebrate the culinary

iPhone to tell you what to stock in your pantry thanks

pleasures of our province.

to our photo spread, courtesy of Chef Mary Jane

Feeke, that highlights what you always need to have

With over 30 profiles in this edition there

is a restaurant to suit everyone’s taste. Start a

on hand in order to cook almost any dish.

family tradition with the Pancake House’s breakfast

offerings, enjoy some tappas and wine with friends

very excited to have some Manitoba sports superstars

at Promenade Café and Wine or take an international

on our cover and in between the pages. Never before

trip with Cafe Savour’s five-course menu. With so

have Goldie, Buzz, Boomer, Green Drop and Mick

many more establishments to choose from you could

E. Moose been altogether for a photo or discussed

enjoy a new culinary experience every week and still

some very important issues, such as Buzz’s penchant

never have the same dish twice.

for Hooters (solely for the wings of course).

Last, but certainly not least, this year we are

Also in this edition we’re serving up some great

feature articles. For those of you who received a new

For more information on the MRFA and our annual

iPad 2 for Christmas, we have broken down the best

LocalFare Trade Show visit our website at

foodie apps in Bring Your App-etite. For those that

www.mrfa.ca or visit the LocalFare Facebook page.

To: Carly Peters Managing Editor, DEL Communications Inc. Re: LocalFare Magazine Box 1105 Ste Anne, MB. R5H 1C1

I would like to complement you and your team on the great job you did with the 2011 LocalFare.

PH:204-422-5760

When I received a phone call by one of your sales agents, Colin James in regards to placing an

info@lilacresort.com

ad and an editorial in the LocalFare, I wasn’t interested at first. I didn’t think that the readers of

www.lilacresort.com

the LocalFare would be our target market and with all the hype regarding internet media I also believed that advertising in a written publication would be a waste of our advertising budget. Thanks to Colin’s persistence and suggestions I’m glad to say I couldn’t have been more wrong. The response we received from the publication was amazing. We received inquiry calls and reservations from new guests who said they had never heard of Lilac Resort until they read our editorial and ad in the LocalFare. I am pleased to say that the addition of these new guests to our clientele base has more than paid for the cost of the advertisement. When I received a call from Colin this fall in regards to the 2012 LocalFare, the decision to run an ad again was an easy decision to make. Thank you to you and your team, doing business with you has not only proved to be profitable, it’s also been a pleasure. Sincerely;

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Dan Manaigre

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President, Lilac Resort Ltd.

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THANK YOU

Thank you to our trade show sponsors Presenting Sponsor Event Supporters

Supporting Sponsor

If you are a foodservice operator in Manitoba you should be a member of the Manitoba Restaurant & Foodservices Association! For over 60 years the association has been speaking out for restaurant/foodservice operators in Manitoba. We are a non-profit association operating entirely on revenues from memberships, special events and trade shows. All of our resources are spent working for our members on issues that impact foodservice operators. Currently we have 500 restaurant/foodservice operators across the province as members of our association. Here are five reasons to join:

1

The Cost

2

Information Resource

Full membership for as little as 62 cents a day.

Foodservice operators are constantly dealing with changing, complex legislation (liquor, food safety, gaming, employment standards). Our members are encouraged to call upon our association office for assistance in dealing with questions arising from these issues.

3

Value for your Membership

4

Representation

Not only will we keep you informed on industry news and issues with our association newsletters, an industry directory and annual magazine LocalFare, but we will help you establish relationships with companies that you will use in the day-to-day running of your operation. Many of these relationships will help you save money in the running of your facility. We currently list over 150 association members who are anxious to work with our restaurant/foodservice operators.

5

We meet regularly with government and their appointed representatives to ensure the industry is consulted on issues that impact foodservice operators.

Employee Help

We are aware that one of the biggest issues facing foodservice operators can be finding employees. Twice a year we co-produce job fairs to help members find employees for their businesses.

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The time to join is NOW! Contact our office for more information 204.783.9955 or visit www.mrfa.mb.ca

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DEPARTMENT | Reminiscing at the Table

Reminiscing at the Table –

Mascot Edition

Sure the Bombers take the tackles, the Goldeyes catch the flies and the Jets absorb hits, but really, who’s more hard working than the mascots? LocalFare talks to some of Manitoba’s true sports icons about their favourite foods, and how they get ready to entertain you come game time.

By Carly Peters

Buzz –

Mascot for the Winnipeg Blue Bombers What was your favourite food growing up? Cheese pizza from Chuck

make a lot of noise to make the other team’s

E. Cheese. That rat was my childhood role model, my inspiration for

quarterback nervous about throwing in to

becoming a mascot.

our end zone. We have a lot of distraction

What is your favourite recipe to make at home? Shepard’s Pie – its a whole lot of things in one big bowl. You get all the food groups in there.

techniques that creates chaos so the other team can’t tell if someone is open, or if it’s just a giant bird standing there.

How do you prepare before a Bomber game? I walk around the field five times and prepare the show in my head. That way I never get nervous... Okay, okay, it’s also to check out the cheerleader practice.

Where is your favourite place to eat after a game? Hooters! But, I just go for the wings.

How do you feel about sharing the field and the show with Boomer? It’s great to be tandem mascots. We were the first tandem team in

If your weren’t a mascot what would your job be?

professional sports. The show is twice as good because you can feed

Hollywood stuntman, or Brad Pitt’s body double.

off of each other’s energy, and you’re out there laughing together. He’s a pretty good wingman.

How do you feel about moving to the new stadium next season?

What’s your go to routine when the team is down? We gather the Blue

I’ll be sad to leave the stadium we were hatched in, but we literally had

Squad and the Cheer Team in the end zone, wave flags, pompoms and

stalagmites in the change room. We couldn’t ask anything more from it.

Boomer –

Mascot for the Winnipeg Blue Bombers What were your favourite foods growing up? Birdseed hotdogs, hamburgers, fries – all the eagle kid favourites.

because the show was all ad-libbed. Now it’s a little more scripted and I’m more comfortable in front of the Winnipeg crowd.

What was dinner around your family table like? We always ate together – something that a lot of

Do you have any pre-game rituals? I spend a lot of time

people don’t do these days. It was always a good

hanging out in the locker room. A lot of “guy talk” goes on.

time, aside from the dry roast beef. Sorry mom. What kind of day job would you have if you didn’t work for What foods do you eat before a game? Anything from Subway. They supply our pre-games meals, and

the Bombers? I’d probably be the pool boy at the Playboy mansion.

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I really like how I can create the food my way. What are you looking forward to the most at the new

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Do you ever get nervous before heading out on to the

stadium? The modern facilities for us and our fans. I really

field? I used to. For the first five years I’d get really nervous

can’t wait for that new stadium smell.


Reminiscing at the Table | DEPARTMENT

Green Drop –

Whipping Boy for theWinnipeg Blue Bomber Mascots How do you feel about always being the underdog, taking hits from Buzz and Boomer? I don’t consider myself the underdog, I just play the part. I’m kind of like Rocky – I’ll win in the end, even if it takes over five movies. How do you prepare before a game? I go for a 25-mile run, up-hill, both ways, against the wind. What is your favourite Manitoba restaurant? Since I’m always on the run, I like any kind of fast food. If you had one shot who would you take out, Buzz or Boomer? Buzz, he’s got such a big mouth, or beak I guess. If you weren’t a mascot, what would you be doing? A greenskeeper. What else? Any advice for aspiring mascots? Get a nice, soft job at Disney, professional sports is rough.

How else do you prepare before heading out on to the field in front of thousands of fans? Ever get nervous? I like to stretch, followed by going and dancing and even sometimes jamming with the band on the promenade before the game starts. That gets me going, especially the music. Music really pumps up my excitement level. I don’t get nervous very much. Only if it’s a big game, but usually I’m pretty calm and excited. Where’s your favourite Manitoba hot-spot to hang out with your friends? My favourite spot is of course at home at Shaw Park. It’s a giant playground for me. But, I like meeting up with all my mascot friends at the Forks or at Assiniboine Park. If you weren’t a mascot, what would you be doing? That’s a tough one. I suppose I would try out for the team. I’ve always wanted to play with the

Goldie –

Goldeyes, but I guess for a job I would be involved in children’s charity work.

Mascot for The Winnipeg Goldeyes What were your favourite foods growing up? Perogies and ballpark hotdogs. What was dinner like around your family table? Dinner was always a big thing in our family. I often ate the leftovers of those who didn’t finish, hence my curvy figure. What foods do you eat before a Goldeyes game to get you pumped up? I usually eat perogies before a game because it gets me going, but really whatever the Goldeyes give me. As long as there is some kind of potatoes. I like to get my carbohydrates in before the game. enjoy the pleasures of the province

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DEPARTMENT | Reminiscing at the Table

Mick E. Moose –

Mascot for the Winnipeg Jets

What were your favourite foods growing up? What was dinner like around your family table? Being a herbivore, I mostly ate salads, greens and fruit. Moose generally have to eat a lot of food to maintain our body weight, so I am constantly eating. Mother would often find a nice pond or marsh, and we would sit there for hours, snacking in the sunshine. What is your favourite recipe to cook at home? I mostly eat salads, but I always like to spice things up by throwing in some wild berries and nuts that I find out in the wild. Blueberries are my favourite. What foods do you eat before a Jets game to get you pumped up? I need to stay hydrated, so I drink plenty of water before a game. It’s important to eat a meal with a lot of nutrients, so I like to eat big salad of greens, with a lot of nuts and fruit mixed in to give me those extra nutrients. It’s not hard to get pumped up for a game. Just thinking about stepping out in front of 15,000 hockey fans makes my skin tingle. My job itself is enough to get me pumped up for a Jets game. How else do you prepare before heading out on to the ice in front of thousands of fans? Ever get nervous? Because of the amount of walking, dancing and high-fiving I do on a game day, I need to be very loose and limber. Normally I do my stretches and warm-ups for about an hour prior to game time. Then I throw on my jersey and meet the fans! I am nervous before every single game, but I use that nervousness to fuel my energy. I just remind myself, “You have the best job in the world” and it

Where’s your favourite Manitoba hot-spot to hang out with your friends?

helps me focus on what I need to do.

I always enjoy heading back home to Sandilands Provincial Forest. There is so much forest, wetlands and sand hills to roam around in, I never get bored,

What’s it like being in the “big leagues” now? What do you miss about the AHL? We always had great crowds coming to Moose games, so the NHL doesn’t feel too much different for me. The excitement and energy of the fans in the MTS Centre every single night is incredible. Winnipeg really has the best hockey fans in the world! I never want to forget my roots, growing up with the Manitoba Moose. In my 15 years with the Moose I made some good friends in the IHL and AHL. I have some great friends like Chilly from the Houston Aeros, Roscoe from the

and it’s always good to be home. If you weren’t a mascot, what would you be doing? I was born to be a mascot. I have never really ever considered a different career, because I have known for as long as I can remember that I would be a mascot. It’s the best job in the world, and without it, I would be lost. I wouldn’t trade my place for anything in the world. I get to be the mascot

Milwaukee Admirals, Bruiser from the Hamilton Bulldogs; the list goes on and

for the best team, in the best league, in my home province, with the best

on. I miss those guys.

fans in the world. There is nowhere else I would rather be.

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For a behind the scenes video of the LocalFare mascot cover shoot, check out LocalFare’s Facebook fan page.

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FEATURE | Lunch Wars

Chef vs Chef – Lunch Wars

Two chefs, one dish – who will win in the battle for best recipe?

Manitoba’s top restaurants take on a similar theme, and do it their way. Who wins? You, the reader, with both recipes published side-by-side. Images by 100 Acre Woods Photography

Cafe Carlo’s Seafood Chowder 3 medium potatoes peeled and cubed

1 tsp coriander

1 / 3 cup flour mixed with 2 ½ cups water (slurry)

2 Tbsp olive oil

1 tsp cumin

¼ cup chopped green onion

3 Tbsp lemon juice

1 tsp crushed chilies

Zest from 2 lemons

3 Tbsp white wine

½ tsp white pepper

Parsley to taste

¼ cup chicken soup base

½ tsp black pepper

1 ½ Tbsp dill

1 litre fish stock

1 Tbsp basil

1 ½ litres heavy cream

• Simmer potatoes with olive oil, wine, soup base, herbs and spices, fish stock and lemon juice until potatoes are tender. • Add cream and simmer two minutes

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• Add slurry through sieve, simmer for one to two minutes, remove from heat add green onion, lemon zest and parsley. • Reheat with clams, prawns, scallops and favourite fish for three to four minutes until seafood is cooked through.

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Lunch Wars | FEATURE

Prairie Ink’s West African Peanut Soup ¾ cup diced carrots

2 cups smooth peanut butter

¾ cup diced celery

14 oz can whole tomatoes

¾ cup diced white onion

1 Tbsp Kosher salt

3 cups sweet potatoes, peeled and chopped

½ tsp cayenne pepper

12 cups water • In a large pot over medium-high heat, sauté carrots, celery and onion in oil for three to four minutes. • Add sweet potatoes and cover the vegetables with water. Bring to a boil and simmer until potatoes are cooked. • Add remaining ingredients and purée with mixer or food processor until smooth. • Adjust seasonings to preference.

enjoy the pleasures of the province

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PROFILE | Hearth and home

Dessert Sinsations Cafe’s Grilled Tuna Wasabi Croissant Ingredients to build the Croissant Sandwich

Prepare the Wasabi Mayonnaise

Croissant, large, approximately 2.5 – 3 oz, sliced

Add 1.5 tablespoons of wasabi paste to two cups of full fat

4-6 oz Yellowfin tuna steak

mayonnaise, combining well. Set aside.

pea shoots, fresh romaine lettuce, fresh

Prepare Soya Ginger Reduction

red onion, cut into fine rings

1 / 3 cup honey

Portabello mushrooms, sliced fine and lightly sauteed in butter

½ cup soya sauce

pickled ginger, natural white variety

1 Tbsp ginger, fresh minced

wasabi mayo (see recipe)

1 tsp garlic, minced

soya ginger reduction (see recipe)

1 tsp Siracha sauce 1 tsp passionfruit, puree

• Mix all ingredients together until well incorporated; set aside. • Grill the Yellowfin Tuna steak:

Sear the Yellowfin tuna, cooking only until rare, (fresh tuna is meant to be cooked only rare), basting liberally with soya

ginger reduction while on the grill. Build the sandwich while tuna is hot.

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• Assemble the Croissant Sandwich:

Slice croissant in half, and wasabi mayo both sides of the sliced croissant. Place lettuce and generous amount of natural

ginger on the bottom half of the croissant, and layer hot, grilled and basted yellowfina tuna steak, sauteed portobello

mushrooms, red onion rings and fresh pea shoots on croissant. Place top of croissant on stack and pick. Generous and Yummy!

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Dessert Sinsations Café uses white, natural ginger, as it does not contain asparatame.

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Lunch Wars | FEATURE

The Fairmont’s Slow Roasted Manitoba Bison Short Rib with Crown Royal BBQ Sauce and Crispy Jumbo Prawn Sandwich For the Shortribs

For the Aioli

1 lb bison shortrib

1 cup red wine

1 egg yolk

1 cup olive oil

1 medium onion, diced

1 sprig fresh thyme

1 Tbsp lime juice

1 Tbsp smoked paprika

1 carrot diced

1 Tbsp black peppercorns

4 cloves garlic

salt and pepper to taste

1 cup Crown Royal BBQ sauce 1 stalk celery, diced • Season the meat with salt and pepper and sear on all sides. Remove

• Combine egg yolk, lime juice and garlic in the blender and puree. Slowly pour the olive oil in a thin stream, while blending, until the

from pan and set aside. Sweat the vegetables in the same pan until

Aioli thickens. Blend in smoked paprika and season with salt and

the onions are translucent. Add the thyme, peppercorns and red wine,

pepper. Let stand for I hour in the refrigerator before serving

reducing slightly. Add the beef back to the pan with the bbq sauce. Cover, and cook three hours until beef is very tender. Baste occasionally.

For the BBQ Sauce ¼ cup diced onion

1 cup molasses

¼ cup diced celery

1 cup apple juice

2 Tbsp tamarind paste

3 Tbsp red wine vinegar

1 chipotle pepper

1 – 28 oz can crushed tomatoes

2 cups brown sugar

1 cup crown royal whiskey

• Combine all ingredients in a sauce pot and simmer until reduced by half. Blend and strain the sauce. Season with salt and pepper.

For the Bannock 4 ½ cups flour

2 cups roasted corn

1 cup butter

3 ¼ cups water

3 Tbsp baking powder

¼ cup honey

1 Tbsp salt • Blend together the flour, salt and baking powder. Combine with the butter until blended. Add the remaining ingredients and mix well. Rest the dough in the refrigerator for one hour. • Pour the batter into a hot, well oiled cast iron pan and cook for 30 minutes at 425 F until golden brown.

For the jumbo prawns 3 6/8 prawns, peeled and deveined

1 cup ice water

1 egg

1 cup all purpose flour

• Lightly beat egg. Add cold water and mix. Add the flour and mix lightly. Do not over mix. • Dust prawns in flour and then the batter. Deep fry at 350 F until crispy. Drain excess oil on a paper towel.

enjoy the pleasures of the province

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PROFILE | Hearth and home

Grace Cafe’s Lemon Coconut Cake Cake

Lemon Curd

Icing

1 cup flour

6 Tbsp butter

125 g cream cheese

1 / 8 tsp salt

1 cup sugar

500 ml whipping cream

6 eggs

2 eggs

3 Tbsp icing sugar

¾ cup sugar

2 egg yolks

1 Tbsp grated orange rind

2

/3 cup lemon juice

Decoration

½ shredded coconut

1 tsp lemon zest

Sweetened shredded coconut

grated rind of one lemon Directions (cake): • Preheat oven to 350F. Line two nine-inch round cake pans with parchment paper. • In a bowl, sift together flour and salt, set aside. Place eggs in a large heat-proof bowl, set over hot water. With an electric mixer beat until frothy. Gradually beat in sugar until the mixture doubles and is thick enough to leave a ribbon trail when the beaters are lifted (about 10 minutes). • Remove bowl from hot water. Fold in orange rind, lemon rind and lemon juice until blended. Fold in coconut. • Sift over the flour mixture in three batches. Fold in thoroughly after each addition. • Divide the mixture between the pans. Bake until the cakes pull away from the sides of the pan (25 – 30 minutes). Let stand three to five minutes, the unmold and transfer to a cooling rack. Directions (lemon curd): • Beat butter and sugar together. Add eggs and egg yolks. Beat for one minute. Mix in lemon juice. Heat over medium heat for 15 minutes or until 170 F is reached. Do not let boil. Stir in lemon zest. Pour in to clean container and cover with plastic wrap with no air space so no skin will form. Let cool. Directions (icing): • Beat cream cheese and icing sugar. Add whipping cream. Beat until soft peaks form. Directions (cake assembly):

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• With long serrated knife, carefully slice each cake in half horizontally.

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• Sandwich the layers with lemon curd and whipping cream mixture. Ice with remaining whipping cream mixture. Sprinkle the sweetened coconut on top. Refrigerate until needed.

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Lunch Wars | FEATURE

Benjamin’s Gourmet Foods Apple Blossom 2 large apples 1 cinnamon stick 2 cups water 1 cup sugar 2 cups store-bought, prepared pastry • Peel and core apple, set aside. • Combine cinnamon stick, water and sugar in a small pot, bring to a boil. • Poach apple in syrup for three to four minutes. Let apple cool. 1 • Roll out pastry to / 8 th of an inch thick, wrap pastry around apple and bake at 350 F for 20 minutes, or until browned.

• Serve with carmel sauce and fresh berries.

enjoy the pleasures of the province

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DEPARTMENT | Culinary Apps

Bring Your App-etite

Culinary apps for everyone from the beginner to master chef

By Lea Gunner, with files from Anthony Augustine Need a recipe to boil water? There’s an app for that.

an online recipe box and create shopping lists to aid you in the grocery store.

The app also offers step-by-step images to make recipes easy to follow.

Whether you’re a novice cook who needs help boiling water, or a

skilled chef who wants to spice up your tried-and-true favourites, there’s an

Pros: It’s free. User-friendly. Great search functions. Definitely one of the best

app for you.

apps in the food category.

“Apps have given [consumers] the ability to look up information

without having to buy a cookbook. You can now look up some of the most popular, expensive recipe books that you used to have to spend a lot of

Cons: Recipe Box feature is available for a small, one-time fee. Not all

recipes are accessible to all skill levels.

money for. Having that information right there at a fraction of the cost

How to Cook Everything

appeals to a lot of people,” says Anthony Augustine, a Winnipeg technology

Devices: iPhone, iPad, iPod touch

and pop culture specialist.

Cost: $4.99 (there is a free version with fewer features)

Mark Bittman’s best-

There are hundreds of cooking apps to make life in the kitchen easier.

Here are the top picks, whether you’re creating mac n’ cheese, or a holiday

selling book has been made

feast.

into a best-selling app. The author’s straightforward

All-in-One Cooking Apps These apps make your cooking experience easier, and more productive.

Epicurious

cooking advice is available at your fingertips with thousands of recipes, including variations, how-to illustrations, technique tips and menu ideas. It includes

Devices: iPhone, iPad, iPod touch, Android

the basics, with recipes on

Cost: Free

boiling water or making ice

This award-winning app from epicurious.com allows users to browse

cubes, but it also has much

30,000 recipes. Search dishes based on what’s available in your kitchen, the

more extravagant dishes

type of meal, what’s in season or dietary restrictions. Save your favourites in

and everything in between. App features that the book version can’t contain: recipe timers, shopping lists and a favourites folder. Users can also add recipes to their calendar app for effortless menu planning.

Pros: Easy to use. Vegetarian version available. No network connection

required.

Cons: The small fee, but well worth it.

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VegWeb Vegan Recipe Finder

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Devices: iPhone, iPad, iPod touch

Cost: $2.99

It can be difficult sometimes for vegetarians and vegans to find tasty

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new recipes. Not anymore. This is the most comprehensive collection of

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Culinary Apps | DEPARTMENT

meatless dishes available and new recipes are added daily, so your palate is never bored. Features include an easy-to-use search function of the 13,000 recipes, a recipe box for favourites, and a grocery list. Pros: Simple and easy to use. Great layout.

Ratio by Michael Ruhlman

Devices: iPhone, iPad, iPod touch, Android

Cost: $4.99

This invaluable app calculates the amount of ingredients you need either based on what you have or how much you want to make. For example, rather than just giving you a recipe for 24 muffins, you tell it how many muffins you want and it’ll give you the ingredients you need. Or if you only have a cup of sugar, it can tell you how many muffins you can make and the right amount of other ingredients you need. Contains ratios for 30 essentials, including batters, sauces or doughs.

Cons: Doesn’t sync

with vegweb.com. Could use some upgrades to make it more comparable to other all-in-one apps.

Similar apps: BigOven – An all-in-one cooking app that is actually available for Blackberry.

Allrecipes.com Dinner Spinner – The fun shake feature lets the

indecisive chef shake the phone to get a random selection of dishes. Users can also choose recipes based on cooking time.

Healthy Recipes – Great for anyone watching their weight or with

dietary restrictions.

Handy-to-Have Apps These apps have a special skill that you didn’t realize you needed until now.

5-in-1 Kitchen Timer

Devices: iPhone, iPad, iPod touch, Blackberry, Android

Cost: $1.99

Five timers in one means you can keep track of the cooking times for

each burner and the oven. The five timers are set up visually in the same way as a stove, so you can match each burner to each timer and cook two or more dishes with ease. The alarm beeps when one item is done and a blue light indicates which dish it is. Based on the Food Network’s DoneRight Timer, this app helps you multi-task while cooking.

Pros: Easy to set and

adjust the time. Timers continue to count down even if you close the app. Available for Blackberry.

Cons: Alarm only

dings a few times and shuts off, so unless you’re always by the phone, you may miss it.

Pros: Saves the time and trouble of doing calculations from a generic

recipe. Easy-to-use. Users can add notes to recipes.

Cons: Only the cost, but well worth the $4.99.

SmartChef Substitutions

Devices: iPhone, iPad, iPod touch

Cost: $1.99

Who hasn’t been caught in the middle of a recipe only to discover that you don’t have an essential ingredient? Instead of dumping the work in progress or running out to the grocery store, SmartChef Substitutions can give you alternatives. This practical app can also make an old recipe new again by offering suggestions to spice up a favourite dish, or find substitutes for an ingredient you may need to avoid, such as dairy products.

Pros: Fun design. Comprehensive list.

User-friendly.

Cons: None.

Similar apps:

Don’t Eat That – Search

ingredients from food labels to see if it’s carcinogenic, banned in other countries, bad for kids or pregnant women, genetically modified, or causes drug interaction or allergies.

Seafood Watch List – Provides enjoy the pleasures of the province

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DEPARTMENT | Culinary Apps

information on sustainable seafood.

ingredients by grocery aisle. Also includes videos from Oliver with useful

Celebrity Chef Apps Generally similar to the all-in-one apps, but they’re from your favourite celebrity chef.

tips, tricks and kitchen skills, and encouraging voice prompts and tips with every recipe.

Jamie Oliver’s 20-Minute Meals

Devices: iPhone, iPad, iPod touch, Android

Cost: $4.99

Jamie Oliver’s app contains his simple recipes that can be executed

Pros: Strong search engine. Can change portion size by number of

guests. No internet connection required to view recipes. Cons: Only 60 recipes.

Martha Stewart Everyday Food: Fresh & Easy Recipes

Devices: iPhone, iPad, iPod touch

in 20 minutes or so. Your cooking experience is streamlined with a kitchen

Cost: $2.99

essentials guide, step-by-step photos and a shopping list feature that sorts

You either love her or you hate her, but you will love Martha Stewart’s

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Culinary Apps | DEPARTMENT

app. It is a great combination of the features you’ll find with other all-in-one cooking apps and more. It also offers daily articles from the domestic diva’s magazine. Martha Stewart also has a string of topicspecific apps that are available individually, including those for her magazine and certain food products, such as cookies or smoothies.

Pros: Compatible with MarthaStewart.

com. Well-designed and user-friendly. New recipes added monthly.

Cons: None.

Gordon Ramsay Cook With Me

Devices: iPhone, iPad, iPod touch

Cost: $7.99

Watch the how-to videos of Ramsay whipping up any of the app’s 50+ recipes and then follow the step-by-step instructions to create them yourself. Ramsay will even shout PG-13 insults at you! The app also includes shopping lists that you can email to yourself. The fun “compare” feature lets you compare a photo of your finished dish to Gordon’s. Wine suggestions are also included, which is a nice touch.

Pros: Gordon Ramsay doesn’t swear at you. Video tutorials are easy to

follow. No internet connection required.

Cons: Gordon Ramsay doesn’t swear at you. Pretty costly, but fun for

fans. Few recipes.

Similar apps: Just search for your favourite celeb chef. Chances are they have an app.

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Stocking Staples

What are some of the key ingredients any chef should have on hand? Take a look. Compiled by Row 1: 1

chili flakes

2

taco seasoning

3

wholewheat flour

4

olive oil

5

canola oil

6

red wine vinegar

7

balsamic vinegar

4

2 1

8 5

7

8 tabasco 9

soy sauce

11

worcester sauce

12

panko flakes

13

bread crumbs

6

3

10 salsa

14 pasta 15

dried cranberries

16

chocolate chips

17

puffed wheat

22

Row 2: 18 sugar

30

19 flour 20 rice 21 quinoa

21

22 amaranth 23

tomato paste

18

19

20

36

24 pecans 25

baking soda

26 peppercorns 27 raisins 28

corn syrup

29 vanilla 30 couscous 31

condensed milk

53 43

49

32 marshmallows 33

evaporated milk

45

34 molasses 35

36 oatmeal 37

canned oranges

38

brown sugar

39 peaches 40 rice crispies 41 cocoa

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42 cornflakes

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20

26

47

baking powder

44 46

51

48

50

52


Images by 100 Acre Woods Photography

y Chef MJ Feeke of Benjamin’s Gourmet Foods.

15

14 9

12

16

11 17

13 10 26

24

25

23 32

34

Row 3:

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27

31

28

29

40

37

35

39

38

42

43

diced tomatoes

44

crushed tomatoes

45

dijon mustard

46

teriyaki sauce

47

BBQ sauce

48 sriracha 49 ketchup

41

54

sundried tomatoes

51

canned corn

52

canned mushroom soup

53

canned kidney beans

54

canned fish

55

beef, vegetable, chicken stock

56 chickpeas

62

55

50

57 tarragon

65

58 oregano 59 cinnamon 60 basil 61 cumin

59 56

57

66

58

63 60

61

64

67

62

sea salt

63

steak seasoning

64

mixed herbs

65

curry powder

66 peas 67 lentils

enjoy the pleasures of the province

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PROFILE | Ivory Restaurant

Premium Spice Ivory Restaurant offers authentic Indian cuisine with high quality ingredients By Carly Peters In his life, Dinesh (Doug) Arora has been a junior

scientist, a pharmaceutical salesman and a

and five chefs, direct from India, Arora developed

customers who are new to Indian food, or are just a

prosperous garment manufacturer. But, nothing

a traditional menu made with premium

little unsure about what they might like.

has brought him more pleasure, and success, than

ingredients.

ordering and the obscurity out of the dishes,” he

the title of restauranteur. Founder and owner of the modern-styled Indian restaurant Ivory, Arora has translated his passion for high-quality cuisine in to one of Winnipeg’s most popular ethnic eateries.

“If you are looking to try a new kind of

“The buffet takes the guess work out of

from scratch. Sauces are made in the evening for

states. “Plus, it’s a great value for such high quality.

the next day, we serve house-made chutneys and

The lunch buffet runs for $13.95, while dinner is

pickles in our salad bar, and, since Indians have a

$19.99.”

sweet tooth, we have a sweets maker in-house,” he

says. “I am very particular about sourcing quality

and spice level, Ivory also offers a comprehensive à

For the customer that knows good food, taste

la carte menu that features everything from staple

I work very hard at sourcing things like the right

vindaloos and tandoori to new, innovative dishes

so your experience is second to none,” explains

kind of fresh, vine-ripe tomatoes for our butter

such as an east-meets-west prawn dish in a tomato

Arora while dining on a freshly made piece of

chicken. I’m always working with our network

garlic sauce.

naan bread and bowl of lentils. “When I opened

of suppliers because quality is of my utmost

the restaurant 10 years ago I wanted people

concern.”

choose they will be served with healthy based

to try Indian food at the best place. I did a lot

sauces that are light and low fat, and have the

This concern can be tasted in the restaurant’s

Arora states no matter what customers

dishes. Ivory’s buffet, available at lunch and dinner,

option to customize to their dietary needs, whether

stretches almost the full length of the restaurant

it be gluten-free, vegan, vegetarian or even Halal, for

and offers a mix of vegetarian and meat dishes.

those that request it.

Starting with the salad bar guests can choose from

a variety of chutneys and pickles before moving

the menu – how it tastes, what it’s made with,

on to the fresh naan and papadums. From there

where a spice comes from – Arora is always on

enjoy vegetarian biriyani, vegan channa masala,

hand.

upscale restaurant and lounge in Winnipeg’s

palak paneer, tandoori, butter chicken and, if you

downtown, right across from The Forks. But, he

have anymore room on your plate, there is a large

to walk people through our food. It is, after all, my

also designed a menu to match.

dessert selection.

passion.”

modern customer, who seeks healthy choices, quality food and a professional atmosphere, would enjoy. So I started from scratch.”

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Arora states that the buffet is ideal for

ingredients to go into all our house-made dishes.

I didn’t see any I liked, or what I thought the

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“The majority of what we serve is made

food you should always try it at the best place

of research on different Indian restaurants and

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Utilizing his knowledge of quality-cuisine

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What resulted was a bright, contemporary,

And, if one is to wonder about anything on

“I am very hands on, and am more than happy


PUT OUR

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PROFILE | Danny’s Whole Hog

Gobble It Up Danny’s Whole Hog adds pulled turkey to the menu By Carly Peters His smiling face, and thumbs up pose, is only surpassed by his legend as a Winnipeg barbecue catering phenomenon. Danny Kleinsasser, owner of Danny’s Whole Hog Inc., has over 30 years experience in providing whole hog barbecue flavour to the province and beyond. And now he’s expanding in to additional culinary territories as well.

Danny’s latest menu offering includes

pulled turkey. The turkey breast comes from Granny’s Poultry Cooperative, and is then seasoned with Danny’s Whole Hog BBQ’s unique rub. He cooks the turkey low and slow, just like their infamous pulled pork, on his traditional barbecue until succulent.

“We just wanted one more item to

offer. It’s a leaner, healthier choice for some customers, and they love the flavour,” states Danny.

Besides this new addition and his famed

pulled pork, Danny’s Whole Hog BBQ menu also features prime rib, baron of beef, ribs, chicken, bison and a whole host of sides,

New! Danny’s Whole Hog BBQ is now offering Pulled Turkey from Granny’s Poultry

including potato salad, perogies, coleslaw, baked beans and even dessert.

All of these items can be served up

through customer self-pick up, or Danny’s full-catering services, with no minimum or maximum size group. They also offer a DIY PORK, CHICKEN,

TURKEY & BEEF

You know us for our fabulous pulled Pork. Now try our full catering service with pulled Turkey!

barbecue option. Customers can pick up a pre-marinated whole hog, or meat of their choice, along with the company’s ready-to-use, specially designed stainless steel barbecue, complete with meat thermometer and touch of training from staff.

And, even though many equate barbecue

with summer, Danny’s Whole Hog services are

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Y & BEEF PORK, CHICKEN, TURKE

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204.344.5675

30 KEY & BEEF

available year-round. Like them on Facebook, or visit www.dannyswholehog.com for more information, or to sign-up to win a free catered pulled turkey dinner worth up to $600.


PROFILE | The Gates on Roblin

More Than

“I Do”

The Gates on Roblin offers a beautiful backdrop for both weddings and fine dining By Lea Gunner The Gates on Roblin, a locally-owned wedding venue and restaurant, has wowed brides and diners alike in it’s short history. In just five years, the Gates has already won the Consumers’ Choice Award for Fine Dining in Winnipeg three years in a row. This year, the Gates also received the Consumers’ Choice Award for Weddings and Banquet Halls. This locallyowned wedding venue and restaurant has wowed brides and diners alike in its short history.

The Gates on Roblin is a restored country estate that offers modern

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sophistication in the elegance of a rural setting. Only seconds outside the

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The Gates on Roblin | PROFILE

city, the property is nestled on the banks of the Assiniboine River with seven

acres of manicured lawns, flower gardens and a picturesque horse corral.

celebrating their anniversaries. The first couple married at the Gates on

Couples can choose to get married anywhere on the property, which boasts

Roblin – Kelly and Steve in August, 2006 – still come back every year.

two all-season buildings with multiple rooms of varying sizes, including a

ballroom that accommodates up to 400 guests.

creating memories by building your special occasions and executing them to

the best of our abilities.”

A gorgeous backdrop for wedding nuptials is important, but at the

Many of the restaurant’s patrons are former wedding clients who are

“We develop relationships that we’ve hung on to,” says Louie. “We’re

top of every bride’s list is the food they will serve their guests. The Gates offers couples the opportunity to create their own menu and sample all of the items before their big day so that everything is perfectly suited to their tastes and desires.

“Food is what keeps people coming back,” says General Manager and

Co-owner, Ray Louie, who operates the venue for his business partner Don Carson. “A lot of couples have come here first as a guest for someone else’s wedding, so they already have high expectations. Our goal is then to meet and exceed that.”

The Gates is truly a one-stop shop for weddings, providing everything

from on-site wedding coordinators, access to numerous private photo locales, to full use of the venue’s substantial inventory of equipment.

“Because we only do one major wedding per day, that wedding

becomes our only focus. We can then apply our considerable resources to the task to make your day and your memories extra special,” says Louie.

The objective of the restaurant at the Gates on Roblin was to hook

couples with the food so they would consider the venue for their wedding. However, if the awards are any indication, the restaurant has carved its own special niche outside of the wedding industry.

“The House (the Gates restaurant) offers a full lunch and dinner menu

and an impressive Sunday brunch,” boasts Louie. The Gates also provides catering services for off-site weddings or functions of any size or type.

“The consistency and quality of our food cannot be matched. We have

the same food philosophy for our restaurant as we do for weddings – using local suppliers and producers to bring you the best possible products for any menu,” he says, crediting banquet and catering chef, Toby Kidd for much of the business success. enjoy the pleasures of the province

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PROFILE | Hermanos

Two Hemispheres, a Shared Passion Hermanos partners with renowned Uruguay restaurant and winery to bring exclusive tastes to Manitoba.

When Hermanos Restaurant owner Noel Bernier first visited

of their vintages. Over the past few years Bouza has hosted

Colonia, Uruguay four years ago, he had little idea how big

members of the Hermanos team for wine and chef training and

an impact on his restaurant the influence of this small nation

Hermanos has incorporated much of this influence on the menu.

would have. On a short break from a two week long food and wine journey in Buenos Aires, Argentina, Bernier discovered a culture that boasts the largest per capita beef consumption in the world, and one of the largest per capita wine consuming

be a part of this connection.”

“The word organic doesn’t have much meaning in Uruguay

where most cattle raising and wine making practices have

changed little in 200 years. The country even recently changed

in the Hermanos DNA, there will always be new and excited

its slogan to ‘Uruguay naturally’ to reflect their culture of steak

influences to share with Winnipeg. While Uruguayan wines have

Subsequent travels to Uruguay helped create and grow

relationships with restaurants and wineries, one in particular has

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lead to a very unique relationship connecting two restaurants

With strong influences from Argentina, Uruguay and Brazil

the main focus of 2011 for Hermanos, it will be Brazil to watch for in 2012.

“We are currently strengthening our ties in Brazil and

7,000 kilometres apart.

working with restaurants and suppliers to bring an amazing take

on steakhouse dining to Winnipeg, the Brazilian steakhouse, or

Uruguay’s leading boutique winery and restaurant, Bodega

Bouza, has chosen Hermanos as the exclusive Canadian home

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Winnipeg and Manitoba,” adds Bernier. “It’s a privilege to offer these wines to our customers and our entire staff is excited to

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“We are very excited to showcase these world class wines

and very enthusiastic to introduce the Uruguayan Tannat to

markets.

and wine grown and eaten as it was meant to be,” he states.

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churrascaria in 2012.”


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PROFILE | Cafe Savour

The World On a Platter Cafe Savour serves a special five-course menu that marries Manitoba and the world By Carly Peters To call Chef Louise Briskie-de Beer and Faïz de

vibrant plant motifs, personal travel photography

paprika and ground pepper, but brings it back

Beer, owners of the eclectic Cafe Savour, globe

graced the walls and lush greenery was moved

to Manitoba with heartier ingredients. Double

trotters would be an understatement. The couple,

in as dividers for a more intimate atmosphere.

smoked kielbassa and pickerel cheeks mingle

having travelled to multiple continents, never

They also opted for a set $35, five-course menu,

mind countries, pull culinary inspiration from the

available Thursday through Saturday, to allow

with Southern chicken, rice and a cornmeal

globe and bring it back home to their St. Vital

guests time to truly enjoy their international

establishment.

cuisine with a Manitoba twist.

For several years the culinary couple ran

Cafe Savour’s menu starts with an Amuse

pancake. Mexican Enchiladas feature house-made corn tortillas stuffed with chicken or elk steak, while a hearty Italian influence can be found in a

LuLu’s Restaurant at the same St. Mary’s location.

Bouche, which is usually house-baked breads

vegetarian Conchiglie.

But last year the travel bug bit once again. They

augmented with wholesome add-ins such as

took a four month hiatus from May to September,

wheat germ or ground flax. Paired with olive oil,

entrées is their Denningvleis, the oldest lamb

closing LuLu’s and embarking on a road trip down

a balsamic reduction and sweet white onions

recipe from South Africa, which marries the

the Mississippi, enjoying barbecue in St. Louis,

these unconventionally presented breads help

Cape’s acidic tamarind and the North American

Memphis and Kansas City and cooking classes in

moderate guests’ blood sugar before moving on

New Orleans along the way. Inspired by the spices

cranberry for a savoury taste.

to a salad or soup offering.

of a Southern Jambalaya, the pair came back with

a new twist on the traditional dish, and a new

into the diverse cultural influences on Cafe

take on upscale dining in Manitoba.

Savour’s menu. A trio of South African options,

Empanadas, Quiche Tarts and Savoury Pancakes

Once back in Winnipeg, the restaurant

re-opened as Cafe Savour. The tables were handpainted in

The appetizers are just the first glimpse

span the globe and offer guests authentic flavour

“People want to know about the food, they

want to know about the art because they want to pigeonhole you,” says Faïz. “They ask, ‘Are you Mexican? Are you Italian? Are you Polish?’ Well, yes, yes, yes and more.”

and spice profiles.

One of the restaurant’s most popular

Chef Louise cooks with passion and learned

Speaking of spice, the

culinary skill rather than traditional kitchen tools.

aforementioned

One of the greatest compliments she has received

Jambalaya uses the traditional Creole spices of cayenne,

on her cookery, evident by the empty plates that come back to the kitchen, is that it’s “real food.” In order to achieve this there are several things you won’t find at Cafe Savour, such as a deep fryer or excessive salt in dishes, and several things you will, including their own fresh grown herbs (sometimes these also serve as table garnishes), healthy grains and foods slow roasted or gently pan-fried in butter or olive oil.

Real food from real-life experience will

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undoubtedly continue to inspire Louise and Faïz,

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but no matter how much the world beckons, they will always find their way home.

36


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Savour a $35, five-course meal, prepared with the freshest ingredients and Chef Louise’s healthy and local approach to international comfort food.

Dinner reservations start at 5:30 Please call for group bookings or to inquire about catering Reservations: 254-4681 956 St Mary’s Rd See our full menu at

www.cafesavour.com


PROFILE | Bailey’s Restaurant and Bar

Timeless Allure

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Bailey’s Restaurant and Bar stays true to its classic menu and loyal customers

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Walk through the heavy oak doors of Bailey’s Restaurant and Bar and the

think of us just for dinner. It’s a large place and it does different things at

frenetic, changing world stays behind you, out on the street. Bailey’s is in the

different times of the year or even the day. From meetings to dinners to

style of an old English club, where tradition rules and change is an intruder.

presentations, we accommodate people’s needs as they occur throughout

the year.”

Its style suits its location in historical downtown Winnipeg and its

faithful patrons who appreciate the timeless allure. The character of Bailey’s

today is the same as when the heavy oak doors first opened as Oliver’s

to several different themed dining areas. The 14,000 square foot property

Dining Room and Bailey’s Lounge in 1971. The restaurant in the heart of the

holds the large Oliver’s dining room, the lounge and three additional distinct

city has the luxury and lavishness of a bygone era, when kings and queens –

private dining rooms, each offering its own feel and experience.

and opulence – ruled.

playing pool in the lounge, and in the next room, a dinner meeting is taking

The charm of days past is reflected in everything from the turn-of-the-

The large lobby, which could hold a restaurant itself, leads the way

“At any given time, people can be enjoying some drinks and nachos and

century construction to the rich wood paneling and wrought iron detailing.

place. Upstairs another party is going on celebrating a birthday or anniversary

The 18th and 19th century artifacts give the feel of an old-world restaurant,

and in another room a wedding,” says Groumoutis.

but Bailey’s has striven to meet the needs of its modern-day clientele.

on their lunch break, executives meeting after work for drinks and theatre-

“We are different things to different people,” says co-owner and head

chef, Leo Groumoutis. “Some people associate us with a bar, other people

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The multi-faceted restaurant, serves everyone from office workers

goers enjoying dinner in the Exchange District. Travellers, especially


Bailey’s Restaurant and Bar | PROFILE

American tourists, flock to Bailey’s for the excellent food and outstanding service.

The menu is

steeped in tradition. Signature dishes like the rack of lamb on the dinner menu and the reuben on the lunch menu, have not only been staples since the 1970s but also the some of the most popular. The dinner menu choices are widely varied, with a strong assortment of various charbroiled steaks, roast prime rib of beef and seafood.

The wine list and bar menu items garner much attention. With

an extensive selection of wines – 300 bottles from a dozen different countries, cognacs ranging from $5 to $300, vintage ports and an array of scotch selections, Bailey’s can satisfy the beverage palette of any person that walks through the door.

When Groumoutis and his brother took ownership in 1992, they

vowed to continue the tradition that had made Oliver’s Restaurant and Bailey’s Lounge a part of Winnipeg culture for over 20 years.

“We want to continue to do what has been done in the past:

serving our customers and keeping them happy and to continue on with that 40-year-old tradition,” says Groumoutis. “We are merely keepers of the tradition and are looking to enhance it without making any dramatic changes. Our patrons don’t want that in this restaurant – it’s timeless.”

185 Lombard Avenue, Winnipeg Tel: 204.944.1180 | www.baileysprimedining.com


PROFILE | Fude Inspired Cuisine and Wine Bar

Bring It Here Images by 100 Acre Woods Photography

Fude Inspired Cuisine and Wine Bar’s infamous cuisine can now come to you By Carly Peters If you haven’t heard of chile chocolate chicken, you may have been living

and wraps at your lunch meeting before, but not this way. If you’re going to

under a culinary rock. Fude Inspired Cuisine and Wine Bar, Gold Plate’s best

order in food, why not eat award winning food?”

upscale casual dining restaurant in Canada since 2007, has made their mark

with innovative, in-house dishes, such as the tantalizing aforementioned

starring seasoned Manitoba free-range chicken breast, and bacon topped

chicken course. Now, the fresh, funky offerings Fude can be a part of any event – lunch, dinner or special occasion. Unlike other order-in meals, you’ll know with Fude whatever you order it will be a “bit of the unexpected with a healthy dose of creativity.”

Tired of seeing his customers noshing on crusty bread, and sloppy

Just a sampling of these decorated dishes include The Osborne Stack,

with house-made sweet chile mayo, lettuce, tomato and melted mozzarella on made-from-scratch foccaica, and the Smokey Rhubarb Tenderloin of Spiced Manitoba Pork sandwich with caramelized onions, smoky gouda and house-made rhubarb chutney. Or, become raptured with the Beet This

toppings during lunch meetings, Chris Fougere, owner of the Osborne Village

Hummus Garden Veggie Wrap, and Caribbean Coconut Chicken or Tofu

eatery saw a niche that Fude could fill.

Wrap, before finishing off with Fougere’s personally devised Die By Chai

Cheesecake tartlet, or Callebaut Milk Chocolate Mouse Tartlet.

“Since Fude isn’t open for lunch we are able to be mobile and offer

people something different, better choices,” he says. “You may have had pitas

For a bit heartier bite, the menu also offers pasta bowls such as Sum

Fun Guy, composed of grilled portabella mushrooms, zucchini, red peppers

MULVEY “FLEA” MARKET

The fun place to shop. 40+ vendors. FREE admission & parking. Café, w/c access, ATM. New & used! Antiques & Collectibles, Furniture, Glassware, Records, Tapes, CDs, Videos, Sports-Cards, Tools, Watkins, Sport-Elvis-Marilyn-Movie & Toy Memorabilia, Jewellery, Bindis, Crafts, Star Wars, Games, Action Figures, Toys, Comics & More.

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Located: Osborne St. & Mulvey Ave. E. / Open: 10-5 Sat.-Sun. & Holidays

Ph/Fax {204} 478-1217 or fleadave@hotmail.com www.mulveymarket.ca

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in a red onion and balsamic-shiitake mushroom cream sauce over asian-style noodles, and Surfer’s Coconut Curry, a spicy Thai inspired dish featuring P.E.I. mussels, tiger shrimp and fresh veggies in a house-made red curry sauce customized to regular, hot or call 911 heat level.

upscale feel complete with servers, or set up on tables for a more “serve yourself” style. For more of a traditional style office lunch event, Fude can also provide a wide variety of specialty sandwiches, wraps, soups and salads described above.

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Office lunches or corporate events, (anywhere from 10 people to

500+) can be accommodated by Fude with their canapé menu with a slightly

For a full listing of all catering menus visit www.fude.ca/catering.


We Value Your Opinion. Please participate in this Restaurant Survey and you will receive a

Free $15.00 Dining Certificate or even better…

Fill out the entire survey on line at http://on.fb.me/Localfare or http://unbouncepages.com/Localfare to receive a

FREE $25.00 Dining Certificate by email instantly to dine out in Winnipeg. (Surveys must be received by Jan. 31, 2013)

A. I have lived in Winnipeg for: o Less than 2 years o 2-10 years o 10-20 years o More than 20 years B. Please name 3 restaurants that you have visited in the past 6 months. __________________________________ __________________________________ __________________________________ C. What is your favourite restaurant in Manitoba? __________________________________ D. In regards to the restaurants that you named above (D), please place a: # 1 for your best dining experience; # 2 for second best; & # 3 for the third best dining experience. E. In the past 6 months, I’ve used the Yellow Pages to choose a local restaurant. (Please do not count delivery.) o o o o

Never 1-3 times 3-5 times More than 5 times

I. Please name 3 caterers that you have used in the past 6 months.

F. In the past 6 months, I’ve used the Internet to choose a local restaurant. (Please do not count delivery.)

__________________________________ o o o o

Never 1-3 times 3-5 times More than 5 times

__________________________________ __________________________________ J. Who is your favourite caterer?

G. In the past 6 months, I’ve used the newspaper to choose a local restaurant. (Please do not count delivery.) o o o o

__________________________________ K. In regards to the caterers that you named above (I), please place a:

Never 1-3 times 3-5 times More than 5 times

H. Please check off your two favourite radio stations. o o o o o o o o o o o o o o

Hot 103 Power 97 CJOB 68 Ignite 107 102.3 Clear FM 101.5 UMFM / CKUW 95.9 / 92.9 Kick FM FAB FM 99.9 Bob FM Groove FM 99.1 CBC Radio 1 CBC Radio 2 Curve 94.3 92 Citi Fm Radio Premiere Chaine / Envol 91 FM

# 1 for your best dining experience # 2 for second best and # 3 for third best dining experience. L. I am: o

Male

o o o o o

Under 25 years old 25-39 years old 40-49 years old 50-59 years old Over 60

o

Female

Mail this completed survey by Jan. 31/2013 to:

Thank You For Your Participation YOUR FREE $15.00 DINING CERTIFICATE WILL BE MAILED TO YOU! (PLEASE ALLOW 30 - 60 DAYS FOR PROCESSING)

Name: ____________________________ Address: _____________________________

Restaurant Survey c/o Winnipeg Suite 731, 101-478 River Avenue Winnipeg, Manitoba R3L 0B3 Or even better take the full survey on line at

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No facebook? You can take the survey here at

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) ______________ Email: ________________________________

to receive a $25.00 dining certificate instantly by email.


PROFILE | Gaffer’s Restaurant


PROFILE | Gaffer’s Restaurant


PROFILE | Sobieski Vodka

Bruce Willis and Sobieski

Spread the Truth About Vodka

No-nonsense actor helps break through the Vodka World’s “BS” by supporting Sobieski’s “Truth in Vodka” message in North America Sobieski Vodka, the undisputed number one selling

raise awareness and debunk the myths surrounding

premium vodka in Poland, is bringing its “Truth in

overpriced vodkas. The straightforward messaging

Vodka” campaign to Winnipeg. “A” list actor Bruce

has clearly resonated with consumers who have

Willis is a part owner of Sobieskis and in support, has

embraced this honest, back to basics spirit, in

made a series of clever commercials to support

record numbers. The partnership includes the

the brand, featured on the company’s website

usage of Willis’ images in advertising, as well as

www.truthinvodka.com

personal appearances in various events.

“Its really quite unique how much Bruce Willis

and Sobieski have in common,” says Shayne Ackerl,

“This premium vodka is now available

across the province” adds Bernice Sharples,

VP/GM Imperial Brands Inc. Canada. “Sobieski is an

director of Charton Hobbs Manitoba/

authentic brand of the highest quality, and much like Bruce we have nothing to hide and only want to inform the consumer with straight black and white facts about our brand and the category in general. We don’t like to get caught up in the superficiality of packaging and

Saskatchewan. “We are very excited to launch Sobieski in Manitoba. This is a market that has always valued a good product for a fair price. It over delivers and will please the consumer with

campaigns. And, by the way, we’re gluten free, a fact

the quality price ratio. It doesn’t hurt that Bruce

that is important to some consumers buying decisions.”

is involved since we can all relate to his image

and movie roles. The Manitoba Liquor Marts

Through its creative “Truth in Vodka” campaign,

Sobieski urges consumers to focus on what’s in the

carry Sobieski in most retail locations, if it’s not

bottle – no gimmickry marketing or fancy packaging.

in your local store request it with the manager

With the help of Willis, the brand will continue to

and enjoy.”

Membership in the Canadian Culinary Federation is available to any and all persons who actively seek and involve their career paths as a Cook Apprentice, Journeyman Cook, Professional Chef/Cook or Culinary Professional. Please Contact Brian Humniski, Membership: bhumniski@shaw.ca

Visit our website:

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www.WinnipegChefs.org

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Hearth and home | PROFILE

enjoy the pleasures of the province

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PROFILE | Fairmont Winnipeg

Dining, Catering, Lounging, Creating

Images by 100 Acre Woods Photography

The chefs at the Fairmont Winnipeg do it all

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By Kelly Gray

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Four-corner hospitality is all part of the scene at Winnipeg’s famous

Institute of Culinary Arts in Vancouver. He began his culinary career in the

Portage and Main where the hottest chefs dish up the coolest cuisine at

West Indies as a chef at the award winning Four Seasons Hotel in Nevis,

the multifaceted Fairmont Winnipeg.

West Indies.

Currently in command is Executive Sous Chef, Eric Beaupre, who is

Lastly, Restaurant Chef, Michael Fitzhenry, is charged with injecting

charged with among many other things, ensuring the best possible product

some new energy into the Fairmont Winnipeg’s highly regarded Velvet

available is coming into the hotel in addition to overseeing quality of

Glove dining room. Here, Fitzhenry is working to marry the impeccable

250,000 covers annually. Beaupre, a native of Chateauguay, Quebec, has

unrivaled service for which the “Glove” is known with new and exciting

worked in some of the finest hotels across the country where he launched

dishes that focus on locally grown, house-made products. Fitzhenry is

his career at Montreal’s Loews Hotel in 1998. He continued his path at such

a self described “food nerd,” and is truly passionate about creating the

landmarks as the Fairmont Queen Elizabeth, The Casino Lac Lemy and The

highest quality dining experience. Born in Calgary, Fitzhenry has spent

Fairmont Whistler, as well as Banff’s renowned Rimrock Hotel.

most of his working career right here in Winnipeg at some of the city’s

best known dining establishments.

Heading up the catering and banquet kitchen at Fairmont Winnipeg

is Banquet Chef, Craig Nazareth. A well-trained culinarian who accepts

nothing but the best in his kitchen. Nazareth’s skills have him arranging

place to go for the most memorable, tasty events and hottest dining

offsite catering events for thousands, creating a delicious magic for

experience. The chefs of The Fairmont Winnipeg are continuing this

intimate weddings and producing taste sensations at high level power

tradition of culinary excellence. Simply, these chefs do it all and they do it

meetings. Nazareth holds a Red Seal earned at the acclaimed Pacific

well.

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For more than 40 years, Winnipeg’s coolest corner has been the


HOCKEY & HOSPITALITY.

THE PERFECT MIX.

Some of this city’s best hockey memories happened at Portage & Main. Make your own memories here—enjoy the perfect pre-game meal in the Velvet Glove, or unwind after the game with a beverage & a snack in The Lounge at the Fairmont.

2 Lombard Place, Winnipeg For reservations call 957-1350. Visit www.fairmont.com/winnipeg


FEATURE | Back to Basics

Back To Basics Red River College Culinary Arts Instructor, Karl Oman, schools LocalFare on some cooking techniques that seem simple but sometimes just can’t be done right Hard-Boiled Eggs • Place raw eggs gently into a pot large enough to hold eggs and water to completely cover with cool

• Roll the meatballs into the desired size and shape; then roll them in flour if you will be pan frying them to pre-brown. • Once the meatballs are browned they can be added to your desired sauce

water.

to simmer and finish cooking. They can also be finished in a slow cooker

• Place pot on high heat to start cooking. When

once browned.

the water starts to boil turn down temperature to achieve a gentle boil and start timer. • Time the eggs for 10 minutes when it comes to a boil.

Tip: Meatballs should be cooked once shaped and not held raw overnight as you incorporate air into the mixture when mixing and this will start bacterial growth.

• Remove from heat after 10 minutes of simmering. Drain hot water and cover eggs with cold running water until cooled. Eggs are ready to peel once cooled.

Chicken Stock You will need: Time – 3-4 hours 2 kilograms of chicken bones (more necks will produce a nice gelatinous stock) 3 litres water 500 g Mirepoix made up of a medium diced onion, and 125 g each of celery and carrot

Meatballs

Aromatics (sachet bag) including a couple parsley stems, two ml thyme,

Meatballs are eaten in many cultures and can be made from any type of ground meat. They can be grilled (skewered), broiled, baked, pan fried or poached in a flavoured sauce. As a general rule you should follow a few basic guidelines: • For every pound (454 g) of raw meat you can use ½ cup (120 ml) of bread crumbs mixed with ¼ cup (60 ml) of water and one egg. • Mix the egg and water together and then add this liquid to the crumbs before adding the crumb to the raw meat. Place all flavour ingredients (your choice) to the meat along with the wet crumbs. Mix until blended with a fork and be sure not to over mix the ground meat. If you are adding onions they can be fine diced raw or they be caramelized beforehand for a different layer of flavour.

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• Once you have mixed all your ground meat be sure to test a small amount localfare

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in a sauté pan in case you need to adjust any seasoning before rolling them all out.

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one bay leaf, one ml cracked peppercorns, garlic clove. This can all be tied in some cheesecloth for easy removal.


• Rinse the bones with fresh cool water to remove any traces of blood or impurities. Be sure to drain well. • Place all the bones in a pot large enough to cover the bones with at least two inches of water on top. Place on stove and bring slowly to a simmer. As the stock gets hot it will form a layer of impurities on the top and sides. Be sure to skim this off as this will help produce a clear stock. (DO NOT BOIL). It should only be a gentle simmer where you will only see periodic bubbles from the liquid. • The mirepoix is added to the stock when there is 1 ½ hour left in the cooking time and the aromatics are added in the last 45 minutes. This will allow for best flavour extraction and not allow the flavour to go flat from

The Perfect Pasta

prolonged cooking.

• Place water in a large pot. You should have four litres of water for each

• Once the stock is ready it may be ladled through a strainer that can be

pound of dry pasta. Salt is added to the water as it comes to a boil. Use

lined with cheesecloth. A coffee filter can be used, but will drain very

40 ml of salt for every four litres of water, which is also 10 ml for every

slowly. Once most of the liquid has been ladled off the rest can drained

one litre. This seems like a lot, but it will flavour the pasta.

into your strainer. Be careful as to not disturb the bones too much as this

• Add pasta to boiling water and stir to separate the strands or shapes

will produce a cloudy and undesirable stock. As the stock is allowed to sit

to prevent them from sticking together. Do this a couple times during

any missed impurities will collect on the bottom so be careful as you use

cooking. Have strainer ready in sink while pasta is cooking. Pasta will be

the stock.

cooked when it is Al dente (“to the tooth”), or it should have a slight

• If the stock is not being used after it is made it should be cooled quickly in an ice water bath and stirred to achieve this quickly. It can then be refrigerated and stored for later use. If the fat was not removed when it

sense of texture to it. Dry pasta may take up to eight minutes or longer to prepare, and fresh varieties may take only three to four minutes. • Drain in colander, and give a gentle shake to remove any water that may

was hot it will form a solid layer on top once cold and can be removed

be trapped. It can be tossed lightly with some olive oil to prevent sticking,

then as a solid piece.

but be careful with quantity as this could also prevent your creative sauce from sticking to the pasta.

Tip: The stock should be smelled and tasted as it develops body and flavour. If it is cooked too long the colour may also change to a cloudy looking stock.

• Pasta should be drained and served as close to service as possible. Some of the pasta water can be reserved to adjust the consistency of your sauce if desired.

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money where you need it. www.westernunioncanada.ca enjoy the pleasures of the province

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FEATURE | Focus on Fish

Focus On Fish Four swimmingly good fish recipes from Freshwater Fish Marketing Corporation Ways to prepare and cook fish are as vast as Manitoba’s lakes. Freshwater Fish Marketing Corporation is proud to provide the world with the best wild-caught freshwater fish products from fish sustainably harvested in the pristine lakes of Canada. They are as equally delighted to help you prepare it. The following is just sample from the Freshwater Fish Marketing’s recipe book. For more information on Freshwater Fish Marketing Corporation and to view their full digital recipe book, please visit www.freshwaterfish.com.

Yukon Gold-Encrusted Canadian Lake Whitefish 8-10 oz Freshwater Fish Canadian lake whitefish fillet, skin off Yukon Gold hash browns Panko (Japanese bread crumbs) 1 egg garlic salt, Kosher salt, dill milk all purpose flour • Prepare basic egg wash and put aside. Mix three parts thawed hash browns with one part panko. Season breading to taste with garlic salt, Kosher salt and dry dill. Dredge fillet in flour. Submerge in egg wash and transfer to hash brown breading, making sure to cover all sides. Let fillet sit in breading for 30 seconds while gently patting breading on to fillet. • Remove fillet from breading and place in fryer basket. Fry at 350°F until entire fillet is floating. Serve with steamed asparagus and hollandaise sauce. Garnish plate with extra hash browns and lemon crown. • For added appeal, roll fillet lengthwise and secure with skewer before frying.

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Serves 1

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Focus on Fish | FEATURE

Green Curry Noodles with Walleye 2 cups Freshwater Fish walleye fillets, sliced

1 Tbsp fish sauce

½ cup vegetable stock

12 oz dried Japanese spinach noodles or

½ tsp sugar

¼ cup fresh basil, finely chopped

spinach spaghetti

1 cup green beans, halved lengthwise

2 Tbsp fresh coriander, finely chopped

¼ cup vegetable oil

1 red or yellow pepper, julienned

1 Tbsp lime juice

3 Tbsp Thai green curry paste

½ cup unsweetened coconut milk

lime wedges for garnish

• In large pot of boiling salted water, cook noodles for five minutes or until andante. Drain well and reserve. • Meanwhile, heat oil in wok over high heat. Add curry paste and cook, stirring for one minute or until fragrant. Stir in fish sauce and sugar. Add green beans, pepper and walleye and stir fry for three minutes. Stir in coconut milk and stock and bring to a boil; cook for three minutes or until beans are tender and walleye is translucent. Stir in basil, coriander and lime juice; add noodles and cook, tossing to combine, for one minute or until heated through. • Serve with lime wedges on the side. Serves 4

enjoy the pleasures of the province

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FEATURE | Focus on Fish

Phyllo Wrapped Sauger Fillet 4 Freshwater Fish sauger fillets, halved

1 bunch fresh basil, chopped

8 phyllo pastry sheets

½ large red pepper, cut in strips

¼ cup butter, melted

½ large yellow pepper, cut in strips

1 bunch fresh spinach, stems removed

¾ cup feta, crumbled

• Lay one sheet of phyllo on counter and fold in half. Brush melted butter on edges. Place one half sauger fillet in 1 the middle, near the bottom of phyllo. Top the fillet with / 8 of the spinach leaves, basil, red and yellow pepper

strips and feta. Roll fish and phyllo over once. Fold edges toward the middle and continue rolling to form a small package. • Brush with a little butter. Place on a cookie sheet and cover with a slightly damp cloth while making others. These can be wrapped in plastic wrap and refrigerated overnight. • Preheat oven to 375°F (190°C) and place rack in middle of oven. Bake for 20 to 25 minutes.

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Serves 8

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Focus on Fish | FEATURE

Orange Pecan Walleye with Wild Rice (Thanks to Chef Christian Ticarro in Minnesota for this delicious walleye recipe) Walleye fillets 2 Freshwater Fish walleye fillets, 8 to 10 oz each salt and pepper canola oil • Season walleye fillets with salt and pepper. Sear fish top side down in a hot pan with a little bit of canola oil until almost cooked through, about five minutes. • Remove from heat.

Orange pecan sauce 1 to 2 shallots ¼ cup white wine 1 sprig fresh thyme (optional) splash of heavy cream ½ tsp unsalted butter lemon juice orange juice concentrate salt and pepper toasted pecan pieces • Roughly chop shallots. Add wine, shallots and thyme to sauce pot; reduce until almost dry. Add cream and butter into mixture. Strain out shallots and thyme. Season with lemon juice, orange juice concentrate, salt, pepper and toasted pecans. Pour butter sauce over walleye and serve with wild rice. Wild rice 2 cups wild rice chicken stock or water ¼ cup dried white figs ¼ cup diced dried apple salt and pepper • Cook rice using chicken stock or water. Add figs, dried apple and salt and pepper with rice. Serves 2

enjoy the pleasures of the province

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FEATURE | Children’s Rehabilitation Foundation

The Ability To Help The Children’s Rehabilitation Foundation is dedicated to helping children with disabilities and special needs be as independent as possible. For us, and the families we help, it’s about ability, not disability.

It’s about helping children who live with life-long conditions face each day with dignity and strength, even

though getting dressed, eating meals, going to school and playing with friends is challenging and filled with obstacles.

It’s about giving children who often are left on the sidelines the chance to learn, play and grow – just like other

children their age.

It’s about letting them be something extra special – a child.

The Children’s Rehabilitation Foundation is committed to funding equipment and programs to help them do so.

With the help of our donors, the Foundation is able to purchase equipment such as wheelchairs, speaking

devices, computers and home health equipment that can help children be more independent. And, through adapted recreation programs, also funded by the Foundation, like summer camp and cooking clubs for teenagers – children can have fun in a safe environment with peers, while learning valuable social and life skills.

It’s about ability, and the Foundation thanks everyone who has the ability to help.

With generous donations from golfers in attendance, the RBC Royal Bank and the MRFA were able to raise $2,700 at the MRFA’s yearly golf event. The money was donated to our event charity Children’s Rehabilitation Foundation.

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Pictured (from left to right): Scott Jocelyn, MRFA Executive Director; Christine Schollenberg, Executive Director, Children’s Rehabilitation Foundation; and Graeme Green, Account Manager, RBC Royal Bank.

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Children’s Rehabilitation Foundation | FEATURE

enjoy the pleasures of the province

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PROFILE | Promenade Café and Wine

Cheers, I’ll Drink To That Promenade Café & Wine reminds us why it’s cool to share with friends

By Natalie Batkis

doors on December 31, 2011. Provence Bistro,

wine, a nice pâté, and cheeses, and have fun with

aspiration with Promenade Café and Wine is to

which was located at the Niakwa Country Club,

friends,” explains Shawn Brandson. For a price of

be the go-to place for friends and families to

no longer exists. But, when one restaurant door

$25, a couple can share a fixed tapas menu that

come together to share a meal once or twice a

closes, if you’re lucky, another one opens. And

could include a soup, salad and 14 ounce New

month. And, with entrées priced around the $20

for Provence Bistro owners, Shawn Brandson and

York strip loin steak for two, just as an example.

mark, they’re well on their way to achieving that

his wife Connie McKane-Brandson, that’s exactly

goal.

what has happened. On December 1, 2011, with

restaurant is on wine and food pairings. Each

most of their staff in tow, the Brandsons made

menu item will have a suggested wine pairing for

get much better than Promenade Bistro’s spot

the jump from the scenic St. Vital golf course

guests to try. Wine tasting events will happen on a

at the foot of Esplanade Riel overlooking the

to their new digs in St. Boniface to Promenade

monthly basis and will include trendy features like

Red River and the new Canadian Museum for

Bistro.

wine tasting apps you can use with your mobile

Human Rights. Along with the lovely St. Boniface

device to rate wines at the café. Guests will even

atmosphere, the foot traffic in the area makes it a

operating the restaurant as Promenade Bistro,

have the opportunity to pick the house wine.

desirable location for any restaurateurs.

serving guests fabulous French food at a

For now, Brandson and company are

“After the bar, people can come have some

themselves to a visit once or twice a year. The

One of Winnipeg’s finest restaurants closed it’s

Another significant emphasis for this

“We’re going to take eight chardonnays, for

And when it comes to location, you can’t

It’s unfortunate we had to say goodbye

reasonable price. However, come spring, the name

example, and people will vote on what

to Provence Bistro, but it appears the new

and format of the restaurant will change slightly.

our house chardonnay should be for

experiences at Promenade Café and Wine will

the following month,” says Brandson.

make up for that loss. This new restaurant is all

“We want to be interactive and

about sharing. So grab a few friends and head to

educational.”

St. Boniface to share a bottle of wine, a delicious

The new name will be Promenade Café

and Wine, and the experience will be one that Winnipeggers haven’t seen in their city before. On top of their regular fare for breakfast, lunch and

Provence Bistro offered exquisite

dinner, this St. Boniface eatery will be open late

cuisine at a more escalated price

night and introducing tapas to the menu.

which meant that most people

would treat

Whether it’s tapas for two or for a group

of friends, people can come in and enjoy this

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popular Spanish-style of snacking.

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meal and a new experience.


Promenade Café & Wine

PROMENADE BISTRO (opening as Promenade Café and Wine in Spring 2012) 130-C Provencher Blvd | Wpg | MB | R2H 0G3 food@promenadebistro.com • 204.233.7030 www.promenadebistro.com


PROFILE | Assiniboine Community College

Made For You

Assiniboine Community College (ACC) offers programs that teach food sustainability, and more

By Carly Peters

How does Assiniboine Community College’s

students about soil and irrigation technology, and

production,” says Greg Lewis, chairperson of the

garden grow? With the help of its soon-to-be

basic botany with an emphasis on food safety and

School of Business, Agriculture & Environment.

built on-campus greenhouse, and the students

security, innovation and sustainability.

“The students will be working with the instructors

cultivating the plants within.

on producing for yards and landscapes, but we’re

Based out of ACC’s North Hill Campus the

new Horticultural Production program will teach

“A lot of other horticultural programs focus

looking at focusing on building sustainable food

and students of the Culinary Arts program to gauge their needs for locally grown food for their events and classes.”

To start, the students will look to grow baby

greens, micro-greens, sprouts and fresh herbs for the Culinary Arts students to use.

While the greenhouse is set to open in fall

2012, there will still be plenty of good greens and other dishes served up at the Grey Owl Dining Room which is scheduled to open again in mid-January. This is only one of several events hosted at the Manitoba Institute of Culinary Arts and run by students and staff of the Culinary Arts Horticultural Production One-year certificate

Culinary Arts Two-year diploma

Hotel and Restaurant Management Two-year diploma

From Field toFork at ACC 12

Visit us at www.assiniboine.net or call 204.725.8700 for more information.

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and Hotel and Restaurant Management programs. Other highlights include wine tastings, beer tastings, a gala dinner and dessert festival. For more information on the new Horticultural Production, Hotel and Restaurant Management, and Culinary Arts programs and all their events, please visit www.assiniboine.net.

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Lovey’s BBQ & Smokehouse 2-208 Marion Street Winnipeg, MB. R2H 0T6 204.233.7427

Lovey’s BBQ Express 405 Turenne Street Winnipeg, MB. R2J 0S5 204.257.7427

We Feed Your Soul

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59


PROFILE | Lilac Resort

A Caribbean Resort in Easy Reach

Forget flying when tropical vibes are so close to home

By Kelly Gray

Manitoba’s Lilac Resort is bringing a bit of Caribbean holiday lifestyle to

vacation hungry families, and they are doing it just 20 minutes east of the

excitement with games and activities like scavenger hunts, musical chairs or

city of Winnipeg. Indeed, for the past 54 years the facility located off the

speed slide races,” says Manaigre-Baggs.

TransCanada Highway near Ste Anne has delivered a raft of summer pleasures

most would have to fly to Jamaica for.

parents to have a bit of mom and dad time as they relax poolside. The kids

can also expect a visit from “Willie”, Lilac Resort’s lovable mascot whose

According to Manager Christelle Manaigre-Baggs, whose grandmother

“We have a team of ‘Fun Makers’ that work through the day to create

The Fun Maker team really knows how to get kids going, allowing

Irene started the resort in 1958, the location offers families peace of mind in

favourite pastime is collecting hugs and posing for memorable photos.

a setting that is perfect for both kids and adults.

The fun doesn’t stop there. ‘Thursday Game Show Night’ and the family

favourite ‘Lilac Radio Sundays’, hosted by DJ Brenton of Summer Bounce

“We cater to families so our pools are easy to access for even the

youngest. We are also fully staffed with trained lifeguards and activity

Entertainment, offer evenings and afternoons of fun games and great music

specialists so that mom and dad can take a bit of a break. At Lilac Resort

the entire family will enjoy.

you don’t have the worries you might have at lake beaches where crowds

can hide your kids and big waves can make swimming dangerous. We’ve

Lilac Resort. Our outdoor theater with 110” blue ray wide screen and movie

engineered the entire resort for fun and relaxation with everyone in mind,”

theater quality sound will bring back memories of the outdoor drive-in,” she

she says, noting guests can enjoy the day action with either a day pass or

says, adding the evenings come complete with hot buttered popcorn and

stay for the nightlife in the campground or in one of Lilac’s deluxe lodges.

other movie snack favourites.

incredible water areas that have something for everyone. For example, the

drive from places like Winnipeg or Steinbach, the majority prefer to take

kiddie pool has a gentle zero depth beach access so there is no sudden drop

advantage of the lodging or camping facilities Lilac Resort has to offer.

off. Here, toddlers and other preschoolers tend to be wildly enthusiastic

New this year is the lodging units. These two-bedroom Park Model modular

about the low level pool and its opportunities for safe splashing. The

homes have all the bells and whistles. For example, guests can now enjoy flat

facility also features amazing waterslides that offer speed, distance and cool

screen satellite TV, queen-sized beds, bunk beds, sofa bed or futon, full bath

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While many elect to go with the day pass for a drop-in that’s an easy

theme aspects for the little guys. There is also a lily pad cross for a bit of a

and a complete kitchen amid air condition comfort. Units also come with a

localfare

When it comes to pools, Lilac has you covered. There are three

“Love movies? Wednesday and Friday nights are ‘Movie Nights’ at

challenge, a water basketball court for a game with new friends and even a

large sundeck equipped with comfortable furniture, BBQ and a nearby fire

signature whale sprinkle fountain.

pit.

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Lilac Resort | PROFILE

Lilac’s tenting sites all feature electricity and

fire pits so you can have the modern conveniences while still enjoying the great outdoors around a roaring fire. If you have an RV Lilac Resort can accommodate up to 40-foot units on nicely treed sites that have water, sewer and 30-amp service.

“Our showers are close by and they aren’t

coin operated so you don’t have to worry about running out of water when you still have shampoo in your hair” she says, commenting they also have a convenience store on site that’s open 8 a.m. to 10 p.m. every day for snack favourites or those “little things” like milk, bread, ice and fire wood.

For the food lovers and those who would rather relax than cook, you’re

going to love the great food at Willie’s poolside concession which offers delicious thin crust pizza, mouth-watering homemade hamburgers and soon to be famous poutine. For dessert there is a great selection of both hard and soft ice cream.

At Willie’s Tiki Hut Juice Bar you can order a variety of tropical mocktails

and delicious appetizers. The Tiki Bar is a great place to meet up with friends or catch the big game on TV. What better way is there then to cheer on your favourite team as the sun sets behind you?

since 1905

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“We’ve added a fabulous new play-structure this year. This will add

to activities like baseball, basketball, beach volleyball, horseshoes and our popular DinoCarts (two-person pedal bikes). There’s also catch and release trout fishing for a little angler fun,” she adds.

Weekend nights at the Lilac Resort offers some of the best talent

Manitoba has to offer. With three different stages the resort offers everything from children’s entertainers to a variety of musical acts such as reggae, meringue, salsa, blues, country, top 40 and classic rock. The entertainment main stage delivers an atmosphere that has everyone from kids to grandmothers dancing on the sand dance floor lit up by tiki torches and a nearby bonfire. “It’s like a beach party,” she says.

Beach party really says it all. In fact, so many Manitobans have sought

this Caribbean style get away that bookings start early. Manaigre-Baggs advises those who wish to avoid disappointment, especially for weekends or extended stays, should reserve well before the season starts.

Call us at: 204-452-3811 • Toll Free: 1-800-292-9230 925 Corydon Ave., Winnipeg, MB Open Monday to Saturday, 8am to 5pm ormiston@mts.net enjoy the pleasures of the province

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PROFILE | Kristina’s On Corydon

It’s All Greek To Me Kristina’s On Corydon is a staple on the strip By Carly Peters

There is a certain ebb and flow of restaurants

on Corydon Avenue, but one establishment

starts right at proino (breakfast), available Saturday

spanakopita, all which come with a Greek or

has remained a staple on the strip. Since 1996,

and Sunday, with Vitaeggs’ free-run, organic eggs

Caeser salad, lemon roasted potatoes, vegetables

Kristina’s On Corydon has been serving up

served along side house-made hash browns, to

and garlic toast.

lunch and dinner with in-house Greek dressing,

homemade fries and local produce garnishing

some North American favourites. The Dionysus

pitas, and served in salates.

Burger features a beef patty, gyro meat, roasted

red peppers, lettuce, feta, mustard and tzatziki,

fresh, authentic Greek cuisine, along with some surprising complementary North American fare to loyal clientele.

When Yvonne Nakoulas founded the eatery

This commitment to fresh, healthy options

Starting with some greens, or a brimming

of chicken and lamb souvlaki, mousaka and

Lunch options also include a Greek twist on

bowl of Avgolemono soup is a great idea at

while Greek Pita Poutine is an unconventional

Kristina’s. But be sure not to fill-up too much

combination of shaved lamb, feta, tomatoes, gravy

before tucking in to a pita, available with Greek

She also wanted to take Greek dining to the next

and pita bread.

fillings such as chicken, shaved lamb, tzatziki,

level by utilizing organic and local ingredients

house-made hummus, olives and feta. The

p.m. and build upon the restaurant’s lunch menu.

when possible.

traditional fare continues with lunch-size versions

Full servings of souvlaki, and mousaka are flanked

her mission was to bring a bit of the homeland to Canada through her family’s traditional recipes.

Greek dinner entrees are available after 4

by a hearty Greek stew featuring spicy Greek sausage, mushrooms, baby potatoes and asparagus in a delicious tomato sauce, while Kristina’s Greek Chicken, stuffed with peppers, broccoli, feta,

Bringing you

olives is finished with a basil cream sauce.

Along with certified Angus beef steaks,

which include ribeye and sirloin cuts, Kristina’s offers tender hand-breaded moskharaki (veal), and makarondes (pasta) options such as a traditional

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Greek spaghetti and meat sauce.

www.countrysidefarms.ca

localfare

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Not only can you enjoy all of Kristina’s

offerings while sitting in their isle inspired decor, take-out and event catering are also available.

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GREEK FOOD & SO MUCH MORE

incredible appetizers &$ "+'!!)! "% ( "%+ $&)%+#$& %

INFORMATION & RESERVATIONS


PROFILE | Club Regent Casino

Tables and Tree Tops

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The new Banyan Tree Diner & Soda Shoppe at Club Regent

localfare

20

Take your taste buds on a little vacation. Club

to sandwiches, pizza, and home-style entrées

coffees, even the drink menu offers a variety of

Regent Casino invites you to experience a

including an all-day breakfast. Meals feature

beverages to suit every kind of thirst.

tropical atmosphere where you can explore a

plenty of local flavour with a homemade

world of vibrant flowers, and swaying palm trees.

Ground Chuck Burger, Manitoba Pork ribs,

yet. It’s different every day,” says Miller. “Some

Not far from the large cascading waterfall, you’ll

Chicken Fried Chicken, battered Manitoba lake-

days it’s liver and onions, some days it’s

find the Banyan Tree Diner & Soda Shoppe, the

caught pickerel, and the best-ever Clubhouse

clubhouse sandwiches. Everything has been

newest restaurant at Club Regent.

made with daily roasted turkey.

moving quickly.”

A spinoff of the successful Ice Cream

“We pride ourselves on using locally-

“I can’t say which items are most popular

Be sure to save room for one of the Banyan

Shoppe, the Banyan Tree Diner & Soda Shoppe

sourced ingredients in our creations,” says Ray

Tree’s fantastic desserts, featuring flourless

offers a casual dining atmosphere, complete

Miller, senior manager of Culinary Operations.

Chocolate Torte and Banana Cream Pie, or stop

with the taste of down-home cooking and

“This allows us to serve fresh product, as well as

by the Tree Top Ice Cream Shoppe for creations

milkshakes. Whether you prefer to tuck into one

support our local food suppliers.”

ranging from the best banana split to high end

of the booths, or take a seat at the bar, the diner

Dairy Chef ice cream flavours.

is an unexpected treat, nestled within the Mayan

dish of fresh cut fries made from Peak of the

architecture and gaming action of the fast-paced

Market potatoes, seasonal vegetables, buttermilk

be sure to look for the Banyan Tree Diner &

casino.

mashed potatoes, a fresh Caesar salad or

and Soda Shoppe treat yourself to a jackpot of

baked macaroni and cheese. From cola floats

a meal. Hours are 11 a.m. – 11 p.m., Monday to

and milkshakes, to blended drinks and special

Sunday.

The extensive menu features everything

from delicious appetizers, soups and salads,

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Complete your meal with a delicious side

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PROFILE | Moxies Grill & Bar

Whatever You Crave From comfortable favourites to globally inspired cuisine, Moxie’s Grill & Bar provides genuine choice

Winnipeg is a city of diversity, and this diversity extends to our taste buds.

There are countless restaurants in the city for people to choose from for a

with Moxie’s for over 20 years. “We have a strong lunch menu for the

great meal – whether they’re craving Indian or Italian, or a classic burger and

business crowd, great steak and entrée options for dinner and a late night

fries. But, can one restaurant please everyone? It’s a tough order to fill, but

contemporary lounge with fabulous drink features.”

Moxie’s has accomplished just that.

Calgary in 1986 – this goal is always front of mind.

“We have a larger menu than any of our competitors. Our offering is

the more complex and contemporary,” says Darin Amies, president of Eatz

in the right direction,” says Amies. “As we’ve changed and become more

Enterprises, the franchisee for Winnipeg’s Moxie’s locations. “Our food is the

contemporary, we now have both beautiful dining rooms and separate

Moxie’s offers a premium casual menu at reasonable prices in

an upscale environment. Everyone can find something to enjoy, from approachable comfort foods to innovative fusion cuisine. Classic favourites, like Double Cheese Nachos and Chicken Wings, are found on the same menu as Beef Vindaloo and cedar smoked Arctic Char with miso broth. Awardwinning Executive Chef, John Humphreys, reviews the menu twice a year and presents seasonal features three times annually to ensure Moxie’s stays responsive to guest feedback and industry trends.

12

localfare

As Moxie’s has grown over its 25 years – the first restaurant opened in

30 to 40 per cent greater. Everything from the very simple and traditional to

soul of who we are.”

20

“We offer something for everyone,” says Amies, who has been

An equally impressive beverage menu caters to the discerning tastes

“We listen to our guests and we try to make sure we’re always evolving

lounges for different experiences.”

Focusing on choice and offering something for everybody is what sets

Moxie’s apart from its competitors.

“Our atmosphere is always changing. It’s a different feeling at lunch

than it is at dinner or late night,” says Amies. “If you come in to the downtown Moxie’s at lunch hour, people want to be in and out in 45 minutes, so it’s a fast paced, high energy atmosphere. From seven to 10 o’clock at night, it’s a completely different feel – we change the music, we change the lighting. We offer a choice of different atmospheres depending on the location and time.”

To ensure the after-work crowd can relax and unwind, there is a $3.99

of Winnipeg guests. It includes Moxie’s proprietary Big Life Amber and Euro

happy hour in the lounge on weekdays from 3 to 6 p.m. and 35 cent wings on

beers, premium signature cocktails and an extensive wine list hand-selected

Mondays from 4 p.m. to close.

by Sommelier Kim Spence. He has travelled to international wine growing

regions to find unique varietals and blends designed to deliver exceptional

restaurant chain in the premium casual sector. Winnipeg’s five locations are

value and variety. Half price glasses of wine are featured every Tuesday so

each distinctly designed with stone, granite and wood finishing for a warm

guests can sample the list and find a new favourite.

and inviting ambiance.

The restaurant’s philosophy is that of choice for its guests and their

motto says it all: “whatever you’re in the mood for.”

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Moxie’s has over 60 locations in Canada and is the fastest growing

So next time you can’t decide what you’re in the mood for, head to

Moxie’s and they’ll have whatever it is you crave.


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PROFILE | Toad in the Hole

Cheers To That

Toad in the Hole adds wow to the menu By Kelly Gray

the standard Yorkshire pudding and created bowls that hold ample thin slices of prime rib. The dish is then slathered with house-made peppercorn gravy and garnished with melted Swiss cheese.

“We wanted to offer dishes that had

that ‘sit up and beg’ kind of appeal. So, we tweaked the menu over the course of a couple of months and went to the customers to tell us what really got them talking,” he says, telling they looked to the comment cards and weren’t satisfied until the score was Chef Chad McMullan has got a new menu

pro who’s most recent posting was in Calgary

at least nine out of 10.

hopping at Winnipeg’s Toad in the Hole

where he worked as a sous chef.

Pub and Eatery. According to McMullan the

lunch or dinner menus depending on the

new menu will both surprise and delight

a menu that offers 10 new dinner mains, five

degree of their hunger. Besides the Dusty

customers who have come to see the

lunch dishes and 10 appetizers. Among these

Toad and the Prime Rib there are popular

Osborne Street mainstay as a place of great

is the stunning Dusty Toad Burger, where he

apps such as the Nacho Platter, which uses a

libation, fun times and tasty fare.

uses 100 per cent ground chuck.

kitchen created avocado salsa, Thai Chicken

Balls and amazing cheese sticks that scream

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“This has a better taste profile than

lot of old favourites. In fact the menu stood

other ground beef cuts and delivers the

largely unchanged over many years and we

kind of full flavour people really crave in a

felt that now was a good time to freshen it

premium burger,” he says.

and build some new favs,” says the Toad’s new

chef.

crusty baguette to provide the platform that

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“The previous menu was filled with a

He has taken his experience and built

McMullan remarks he went for a

Moreover, McMullan uses a light

includes a delicious red wine Portobello

Customers can order off either the

‘jalapeno con queso.’

“Sure, we have a full line of amazing

British beers and a super scotch list, but we want people to come in for the food as well. I think our specials like Monday wing night

complete new slate and has relied on a palate

mushroom sauce, spooned over deep fried

and Steak & Beer on Friday are going a long

of creativity to accomplish the task.

jalapenos and dusted onions.

way to let our other side show. I think once

people come through the door and check out

“Our new dishes are all thought up

Given the English pub atmosphere,

right here in the Toad’s kitchen. You won’t

no menu would be complete without the

the menu our new fresh approach will wow

find them anywhere else,” says the kitchen

inclusion of roast beef. Here, chef has taken

them.”


Your neighbourhood English Style Pub with a colourful atmosphere, good food, good drinks and always a great time!

Come Experience it for Yourself in the Heart of Osborne Village!

112 OSBORNE STREET • WINNIPEG, MANITOBA

• 204-284-9535 •


PROFILE | Daltons

Feeling Fresh Daltons Restaurant at The Greenwood Inn and Conference Centre has a new look and new menu

By Carly Peters

Even at the most well-established restaurants, change is good. Daltons Restaurant, which opened in 2000 with the hotel, has moved away from it’s original cottage feel to a more modern style with fresh colours, contemporary art and vibrant lighting. And, with new Executive Chef Lito Barrion at the kitchen helm, he’s planning a fresh, new menu to match this make-over.

“Lito has been an international chef so he brings a lot of new ideas and

tastes to the menu,” says Cherry Ann Chandler, Regional Food & Beverage Director Sodexo, Greenwood Inn & Suites Winnipeg

Under appetizers, guests can choose from a variety of new spices and

…where every time is a good time!

flavours, including Chili Ginger Prawns, Yam Fries and Asian Chicken Lettuce

Our newly expanded menu offers the best in breakfast selections, steaks, a variety of sandwiches, seafood and pasta.

choices at only 286 calories.

Wraps, which are part of the restaurant’s Your Health Your Way healthy menu

But if you’re looking for something a little more heartier, other new

options include Pacific Clam Chowder, Ranchman’s Prime Rib Cheddar Dip, Basil Pesto Salmon, Shrimp and Scallop Linguine and Chorizo Sausage Penne, a

Hours of Service Restaurant MONDAY TO FRIDAY | 6:00 am - 10:00 pm SATURDAY & SUNDAY | 7:00 am - 10:00 pm

Lounge

11:30 am - 1:00 am

Greenwood Inn & Suites

1715 Wellington Avenue | Winnipeg, MB | R3H 0G1

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Email: winnipeg@greenwoodinn.ca Phone: 204.775.9889 | Toll Free: 1.888.233.6730

www.greenwoodinn.ca

localfare

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Dalton’s Signature Favourite.

But not to worry, the restaurant’s extremely popular Sunday brunch,

complete with omelette bar, popular eggs benny and carving station, is still available, as well as a weekday lunch buffet with similar offerings. The restaurant is also bringing back their Friday night prime rib special, a particular favourite amongst patrons in the new year.

The lounge, which was given the new, staff-voted name of Finnigans, is still

holding true to it’s ye old pub style even after being renovated to deep reds, dark woods and plump chairs. Yet, there is one “modern” upgrade – a six-foot screen, HD TV. Chandler says they have developed their happy hour with a new menu, plus appetizer and beverage specials for game nights. And not just NHL, but NFL, CFL and whatever other sporting events customers might otherwise miss while being on the road.

72


DUCKY’S

ENGLISH STYLE FISH & CHIPS INC.

204.772.5600

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PROFILE | Salisbury House

A Bridge To Extraordinary When you are the Queen’s Buckingham Palace staff and you’re planning a

The same can be said of many meetings and receptions organized by

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royal visit to Winnipeg, where do you get together for a reception with

Winnipeg’s business elite, not to mention those looking for an elegant spot

localfare

The Red Roof on Esplanade Riel covers what could be Winnipeg’s most exciting event venue Manitoba Government officials? Most would be surprised to learn that

for a wedding gathering or lux product launch. The location is the iconic

this tete a tete in advance of the 2010 Crown visit was hosted at The Sals.

Esplanade Riel, and the building with the Red Roof that houses what is

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Salisbury House | PROFILE

arguably the best view in the city and offers a strata of event planning that is second to none.

According to Brad Kramble, vice-president operations for Winnipeg’s

Salisbury House, a chain run by President and CEO, Earl Barish, the facility hosts a Who’s Who list of clients that have enjoyed the intimate ambiance of the 130-seat facility. He reports the specialty menu is anything but nips and fries.

“We have a bench-made selection of appetizers that include crab and

lobster, as well as vegetarian fare and a range of skewers to name just a few items,” he states. “Our catering division has attained quite a name for itself for its upscale menu that is fresh, contemporary and health oriented.”

While the facility is perched on the Esplanade Riel, access could not be

easier. The location offers the use of a private parking lot where staff utilize a fleet of golf carts to ferry guests to and from events. And, he says, if the chauffeured delivery doesn’t impress the interior certainly will.

“The riverfront glass curtain wall offers stunning views at any time of

d’oeuvres are non-stop just like the service and we don’t nickel and dime. This extends to the liquor service where our prices are very competitive.”

Small wonder then when he mentions every event generates another

day. In the evening we dim the interior lights and really let the river do the

booking from either a guest or the client who decides on the spot to obtain

talking,” he says, adding the combination of the views and the artfully cool

another date.

neon glow from the exterior make for an extraordinarily atmospheric décor

few would forget.

Kramble suggests that most think the experience is uber costly.

“Nothing could be farther from reality,” he says. “We are very

“Our goal is to wow and we do this by pulling out all the stops. We’ll

arrange shoreline fireworks or a half-kilometre line of buskers if necessary (They’ve done both). We’re not your typical event destination, but we are

economical when one compares us to the city’s hotels and we offer a ‘one

typically amazing,” he concludes. inviting those considering an event to call

price, no worries package.’ By this I mean we don’t charge extra if guests need

Brad Kramble (204) 228-3343 to experience the excellence of the Esplanade

more coffee or if guests prove to be hungrier than anticipated. Our hors

Riel. enjoy the pleasures of the province

75


PROFILE | South Beach Casino & Resort

Surf The South Mango’s serves up an inspired seafood buffet along with other dinner delights at South Beach Casino & Resort By Carly Peters The only dolphin you’ll find in Manitoba is featured on South Beach Casino & Resort’s logo. Just 30-minutes outside of Winnipeg on Brokenhead Ojibway First Nation, South Beach takes people visiting this fairly land-locked province to an island style getaway. Not only does it have the province’s premier seafood buffet, but the accommodations and gaming to match.

The 40,000 plus, square-foot tropical-

styled resort boasts over 95 rooms, which range from deluxe guest rooms to grand suite accommodations, 600 slot machines, Blackjack tables and a live poker room. If it’s a little R&R you’re after, the tropical pool with cascading waterfall will melt your cares away. But, what is a true holiday without some great meals?

“Our food attracts all different clientele and

complements the rest of our accommodations and amenities,” states Tick Rowson, South Beach’s director of marketing.

The casino’s infamous seafood buffet,

hosted on Thursday nights, has a vast array of shellfish, and fresh fish options, prepared in varied international flavours.

“We have lobster, crab, scallops, shrimp,

salmon, oysters, mussels – it changes every week,” says Executive Chef, Dave McPherson. “We try some Asian, and Indian styling, we do American crab cakes. We keep it moving all the time. I find

12

if you find a favourite recipe or way to prepare something you get stuck. We like to keep it fresh.”

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localfare

McPherson is also taking the lead on

keeping it “green.” The restaurant is choosing to

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South Beach Casino & Resort | PROFILE

serve more sustainable fish options, like switching cod to pollock, with the help of their supplier Independent Fish.

“I think we’d like to set the trend by doing this and making our

customers more aware about what they are enjoying,” he states. “We have learned to become very organized when ordering to ensure we have enough supply and that the right seafood items are stocked.”

One can’t imagine the pantry that’s needed to hold the rest of the

week’s dinner special stock. Beyond the seafood buffet, Mango’s hosts a daily breakfast buffet, complete with pancake machine, Friday Celebrate The Classics night, where they combine seafood, prime rib and other restaurant specials, Saturday Prime Rib feast and Sunday night Home Cooked special, featuring perogies, ham and turkey.

Complementing Mango’s is the recently renovated Blue Dolphin

Lounge that hosts a $10 Beer and Steer on Friday and Saturday nights – the perfect pairing of a just-right spiced steak and glass of the resort’s Riptide beer or Fort Gary Pale Ale. The lounge also features live entertainment on the weekends.

Or, if you’re just looking for a quick, refreshing bite, stop under the

lobby’s palm trees to grab an organic, fair trade coffee or fresh sandwich at the South Beach Café.

Taking a retreat with South Beach Casino & Resort, and all it’s

amenities starts at just $89 a night with their The Stay & Play package. enjoy the pleasures of the province

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PROFILE | 100 Acre Woods Photography

Page Licking Good Translating a great food plate to the perfect picture in a magazine By Carly Peters A food magazine minus tantalizing photography in nothing more than a bland cookbook. The glossy images set in the pages of Bon Appétit Magazine or Martha Stewart Living are what gets readers to stop, stare and purchase. But, beyond wiping away drool, many of those readers give little thought to how that image came to grace those pages. There’s more to translating a delectable dish in to a photo than placing down food and taking a picture. Just like any model, the right light, angle and photographer/subject communication is needed to achieve pagelicking success.

Jeff and Tara Miller of 100 Acre Woods

Photography have been honing their culinary shooting skills for several years working as exclusive photographers for Culinary Team Manitoba and numerous other restaurant clients. Both agree, a good food shot starts with great communication.

“When we’re setting up a shoot we

really try to work with the chef, not just the restaurant owner or kitchen manager. Chefs tend to be very meticulous about their plates, how the garnish is placed, presenting the best looking product available,” says Jeff. “We find a happy chef, makes for a good shot.”

Tara adds they also work with the chef

to ensure the plate is balanced, not just in the proportions of food, but with colours, and textures. They also try to let the ingredients speak for themselves by having them “standup” in the shot. They then decide whether additional props, such as a beverage pairings, are required to make the shot pop.

“When you look at the picture it has

to have that initial impact, but after that it has to tell a story,” states Jeff. “If you place an item on a plate, people will look at it. But, if

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a glass of wine, you’ve now created a mood,

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you have a beautiful piece of chicken, then or a story. It’s a big task to create those said

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1,000 words in the one picture.”

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100 Acre Woods Photography | PROFILE

Get Shot Jeff and Tara Miller, of 100 Acre Woods Photography, both suggest restaurants spend the time and money on professional photography for restaurant and food promotion.

“It’s about creating a brand. When you see a photo of a McDonald’s burger or a Subway sandwich

you don’t even need to be told it’s their food, you just know it,” says Jeff. “Restaurants will spend thousands on renovations, or branded napkins, but will try to cut costs with photography. But what if someone goes to your website, or sees your ad, and those renovations, napkins and food don’t look as nice as they do in real-life because of a bad photo? You lose the customer’s interest.”

Jeff and Tara, with their fully-mobile studio, can help establishments achieve their brand vision

within restaurant walls, giving the viewers a glimpse into the real dining experience. They also have a stock of props to create the correct mood, or styling required for the shoot.

will fall from the natural light, and in-turn place

requires more than just one plate of perfection.

their lights in response. She also employs props,

Jeff states, when possible, they request the chef

we’re working with them on a shoot is don’t create

such as mirrors, to bounce light and bring out the

prepare at least two plates of the same dish since

best in the dish.

the life-span of food is about five to six minutes.

They use the first “set plate” as a stand in for

a single photo ensures that Jeff and Tara will have

your food looks a certain way, you don’t want to

an almost print-ready photo.

appear differently in a photo. You want to show

And, keeping the food looking it’s best

lighting set-up and test shots, then the “hero plate” is brought in for the final scene.

While lighting might take a toll on food life-

span, it certainly can make or break the look of a photo.

“If you shoot something straight on, with just

a camera flash, or nothing at all, the image falls

All this preparation before actually shooting

“As a trained commercial photographer I was

taught to shoot as clean as possible, getting it right the first time as opposed to fixing the image in

a false scene,” explains Jeff. “If you don’t use square plates every day don’t have them in the shot. If

the viewer the real experience of the restaurant and the food.”

photoshop later,” states Jeff. “As a photographer you may not know how quick the photo needs

flat,” says Tara. “With the proper lighting it wraps

to be turned around. You may not have the time

around the object and creates something that’s

to correct things. Plus, it really allows you to

three dimensional.”

maintain creative control.”

Tara, who is the artistic side of the

“Our biggest suggestion to restaurants when

He adds when a culinary photo is over-

photography pair, is an adept judge of light and

corrected in post-production it becomes more

angles, allowing her to understand where shadows

of a piece of “art” rather than real food.

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DEPARTMENT | How Do You Use?

How Do You Use?

Nori

You’re probably used to it being wrapped around your favourite maki, but nori, which is the Japanese word for edible seaweed, is also used in soups, shredded on rice and stir fries and used as food decoration.

It can not only add something to the look of your dish, but nutritional value as well. Nori is high in protein, fibre,

vitamins A, B and C, as well as having significant amounts of calcium and iron.

Check out the unique recipe below developed by Michael Natkin of herbivoracious.com, to be in nori glory.

Asparagus with Nori Butter (vegetarian and gluten free) 6 Tbsp unsalted butter

1 / 3 cup white miso

24 chive tips

1 sheet of nori seaweed

2 Tbsp mirin

thin nori strips, which you can buy separately

24 stems of beautiful medium thick asparagus

flaky-style salt

1 lemon

toasted sesame seeds

• Bring a pot of well salted water to a boil and set up a ice bath. • Melt the butter in a small skillet. Tear the nori sheet into rough pieces and infuse over very low heat for five minutes. Allow to rest 15 more minutes, then strain through a fine mesh.

everything for up to one day. oven or toaster oven to 500 degrees. Melt the nori butter. Bring the

leaving only yellow skin. Square this piece off.

miso sauce back to room temperatute. Brush the asparagus with the

• Cut the asparagus to uniform length and use a paring knife to remove

nori butter. Reheat the asparagus (this should just take about three minutes). • To plate, arrange the asparagus in a neat row. Drizzle on more of the nori butter. Add neat lines of nori strips and sesame seeds. Make 6 dots

all the little random leaves that aren’t part of the main tip. Blanch the

of the miso sauce and top each one with a chive tip. Randomly place

asparagus until crisp-tender and bright green. The tip of a knife should

bits of blanched lemon zest. Sprinkle liberally with the Maldon salt and

go in easily but offer a hint of resistance. Shock in the ice water, drain

serve.

and reserve.

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will stand up. Put in a squeeze bottle. At this point you can reserve

flat on your cutting boar and carefully remove all of the white pith,

juliene) and then into 1/16” squares (brunoise).

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consistency where you can make a dot of sauce on a plate and it

• When you are ready to serve, have four hot plates waiting, and set an

the ice bath and drain on paper towels. Cut first into 1/16” strips (fine

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• Whisk together the miso, mirin and juice of ½ lemon. Aim for a

• Juice half the lemon and reserve. Cut the juice half in half again, squish

• Blanch the lemon skin in the boiling water for 30 seconds, shock in

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or cut with scissors from a sheet


Party Ideas | DEPARTMENT

Wild Child Kid birthday ideas that take out the stress, and add in the fun By Carly Peters

Lisa and Erica’s Top Five Less Stress Tips for Parents Planning a Party • Don’t go it alone. Have extra bodies around to help. Enlist your spouse, the grandparents, family friends to help out the day of. Lisa Thornbury.

• Have a sign in sheet ready for parents Erica Ehm.

to sign as they drop off their child. Have them include their cell number (to

LocalFare magazine asked two kid-experts from

newest stroller, or the newest technology in

call in case of an emergency during the

the yummymummyclub.com – former Much

baby monitors. So there is a lot of pressure on

party) and their email address so you

Music VJ, author and founder of the site, Erica

parents to perform. I think the best parties are

can email photos from the party and/

Ehm and YMC’s “Party Mummy” blogger Lisa

ones you and your child decide upon together.

or a thank-you card. And, be CLEAR on

Thornbury – to give some advice on how to

Think of what kind of experience you can create

make kids birthday parties fun for everyone,

for them, how it reflects them and how it makes

including the parents.

sense financially.

pick-up time! • Don’t reinvent the wheel. The internet has millions of decor and game ideas, templates, recipes, etc... Do the

research and modify to suit your party.

LocalFare: Tell us about the best kids birthday

Are there any “trends” in kids birthday

party you’ve given, or been to, and why?

parties right now?

LT: Most parents would rather gnaw off

child has a birthday around the same

out in my mind are often the most simple. For

their own arm than face the daunting task of

time. Host a dual party. Saves money

me, it’s all about the atmosphere. If the hosts

hosting a kids’ party. This is why the trend has

and you have a partner to share the

are relaxed and having fun, that’s a successful

been to outsource parties at play-centres or

party. My husband participates in our children’s

indoor amusement facilities.

birthday parties. He got out on the field during

a soccer party and played (hard) with the kids.

smart choice. There’s no prep, no clean-up

loots bag. Kids don’t care about those

They loved it. At a water party, he was the first

things. They are happy to eat a frozen

to launch a water balloon. And at our recent

families is the return to the “home party.” Old

Sarah Lee cake with sprinkles on top

Lego party, he was right there, building away. And

school games, hot dogs on the BBQ, cake. These

and eat chips straight out of the bag.

that, in my opinion makes a good birthday party,

simple parties are the ones that kids tend to

This party is for YOUR child. Have fun.

great.

remember. If your home is too small to host a

If you keep that in mind, everything else

part, you can easily host your party at a local

will fall into place.

Lisa Thornbury: The parties that stand

Erica Ehm: Companies have seen a lucrative

market, praying on parent’s need to have the

EE: I think not doing it in your house is a LT: But, a new trend for budget conscious

• Team up with another parent whose

prep. • Your job is not to impress the parents of the guests with fancy cakes and

park. enjoy the pleasures of the province

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DEPARTMENT | Party Ideas

Can you tell me a little bit of the current “dos” and “don’ts” for kids birthday parties. LT: Who to invite. This can be tricky. Inviting your child’s entire class is not always possible, nor desirable. If you’re inviting all the boys from the class, fine. The girls will understand and won’t likely be offended by not being invited to your son’s “Star Wars” party. However, if you’re only inviting a few of your child’s classmates, be considerate and try to keep invitations under the radar. I’m not saying you have to invite everyone. If fact, small parties of three to five guests is often the way to go. It’s more budget friendly and you can often do more. Just be conscious and considerate. Presents: Not everyone can afford the $20-$30 price of admission to

attend a party (I’m talking about the b-day gift here). Besides, our kids have so much already. Do they really need another present? Consider asking for “no gifts” or a donation be made to a charity or in lieu of a gift, a small cash donation be made to put toward one larger, quality gift. There’s a great website that will take care of this for you – www.echoage.com Lootbags: Back in my day, a loot bag consisted of a handful of candy.

• A box of Smarties and a Tootsie Pop = $20.00, Costco is a great place for bulk candy. • A homemade Star Wars Activity book made up of a cover page and a selection of Star Wars word searches, mazes, connect the dots, trivia questions and colouring sheets = free

When did a microscope or Science Kit from Mastermind become the norm?

• And finally, the Star Wars craft the kids made at the party = free

If my money tree was in full bloom I’d happily create kick ass loot bags.

Total = $32.00 for 25 party goers (approx. $1.30 per bag) – I can live with

However, my money tree has become a withered, pitiful stump. So why do

that.

loot bags at all? Because kids expect them. But to fill a loot bag with items like quality candy, a themed book, action figures, etc... would cost at least

What is the key element to a kids party running smoothly?

$10 per child.

LT: Preparation is the key to any successful party, kids’ and adults’ alike.

Always plan MORE activities than you think you’ll need, but don’t try to

So for one year’s Star Wars themed party, I wrote “May the force be

with you...” and “In a galaxy far, far, away...” on plain blue and black paper bags

rush through them. Start with the ones that you really want the kids to try.

= $4.00. Each bag contained:

Stay on track in terms of time management, but if an activity is going well,

• A Star Wars noise maker (I HAD to buy at least one branded item. I’m

let it continue. If however the natives become restless, cut your losses and move on.

weak) = $8.00

Four Fab (and Easy) Kid Birthday Party Ideas Lego Party Use faceinthehole.com to insert your child’s face in a Lego character costume and send out evites to this simple, yet popular party. Set-up decorations with primary colours – red plastic table cloth, blue plates, yellow cups (all easily found at the Dollar Store), and display one or two of your child’s favourite Lego creations on the food table or

est ***Bigg

rt*** Hit Ale

as a centre piece. Give each child a small bin of similar, assorted building

blocks, allow 10 minutes for kids to build whatever they want using the pieces they have and then take a picture of the birthday boy/girl with each guest and their Lego creation. Use the pictures for a “Thank-You For Helping

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to Build Birthday memories” ecard to each guest. Instead of cake, make a localfare

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nut-free tray of brownies. Cool, cut into rectangles and ice in two Lego colours, adding Smarties for Lego brick bumps.

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Kid’s Kitchen Party Kids LOVE to get busy in the kitchen. Hosting a “Kids’ Kitchen Party” is always fun – design your own pizzas, Build-A-Sundae Bar, decorate cookies or cupcakes. Adding a competitive element is fun too, so host you own versions of Cake Boss, or Iron Chef. Instead of loot bags, guests bring home a cookie made by them.

Summer Time H2O Party

Super Soakers, water balloons, sprinklers and slip and slides in the yard. Lather on the sunscreen and let the kids go to town. Serve summer time faves like popsicles, freezies, watermelon, etc. Set up a serve-yourself lemonade stand where kids can make their own lemonade cocktails (regular and pink lemonade, grenadine, frozen berries, soda, fun straws, etc...)

Party Animals Petland will bring a host of furry friends to your home for about $150 (if you want a puppy it’s an extra $25). Kid’s can pass around everything from kittens to reptiles, while the pet counsellor talks about the animal, how it’s cared for and any other questions the kids may have. Don’t want any creepy critters in your home? The Winnipeg Humane Society and the Assiniboine Zoo both offer birthday party packages that give party goers an opportunity to learn about animals, and leave the mess behind.


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PROFILE | Treasury Wine Estates

Found Treasure Treasury Wine Estates offers Manitoba and the world some iconic brands It takes a special alchemy for a great wine to come into being: the intensity of an ardent sun, a soft and welcome rain and a rich, generous earth that nurtures the vines to perfect fruit. Above all, it takes the affections of a devoted winemaker to coax the tender grapes to their fleeting glory – harvest time. It is only then, after carefully juggling a delicate balance of science and instinct, that the secrets of the vines, the rhythms of the seasons and the vineyard’s unmistakable perfumes finally yield a truly memorable glass of wine.

Such are the origins of each proud member of the brand family that

is Treasury Wine Estates today. Dating back to 1843 with the establishment of the Lindeman’s Vineyard in Australia’s Hunter Valley, Penfolds in 1844 and Beringer in 1876 in Napa Valley, U.S., our history is vast, our influence global, our pioneers brave and our trailblazers innovative. Our 54 remarkable brands tell unmatched stories of dedication and persistence.

The TWE portfolio includes iconic brands such as Beringer, Chateau

St. Jean, Lindeman’s, Wolf Blass, Penfolds, Rosemount, Wynns Coonawarra Estate, Stags’ Leap Winery, Etude and Castello di Gabbiano.

Whatever corner of the earth our wines come from, whatever their

vintage, we’re intensely proud of the legacies and our people that have created them and of those who continue to perpetuate our remarkable winemaking story. In Manitoba, Treasury Wine Estates is represented by Krista Lemoine, who lives in Winnipeg and would be happy to discuss our portfolio of Australian, California and Italian wines with retail or on-premise customers anywhere in the province. Krista can be reached on her cell at (204)771-8338, or via

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email at krista.lemoine@tweglobal.com.

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PROFILE | Beachcomber

Listen Up Beachcomber restaurant takes guest’s demands in to consideration to keep it fresh By Lea Gunner The customers of the Beachcomber dish out food-for-thought when they visit

because the patrons are also partners – they call the shots at a restaurant that

Tsouras, who, along with head chef, Paul Kennedy, updates the menu two or

listens and adapts to their demands.

three times a year to meet the changing demands. “We ask our customers to

come back and we work hard to make that happen.”

“It’s a partnership – you have to listen to your customers and what they

want and change, so they keep coming back,” says George Tsouras, owner of

the downtown restaurant.

please the city’s taste buds and wallets.

Tsouras knows how to keep business fresh and customers happy. The

2006, Tsouras revitalized the restaurant as the Beachcomber, and its patio

we’re not a chain, we have the flexibility to try something and turn on a dime if

sister, the Baja Beach Club.

we have to,” declares Tsouras. “We don’t let too much dust gather around us.”

“It’s hard to maintain a concept and brand it for a long time – you have

The eatery is a downtown oasis, surrounded by natural beauty at the

water’s edge of the Assiniboine River. It boasts two of the city’s largest patios that are popular downtown hangouts in the summer, and an atrium where customers can enjoy the view all year long. Inside the Beachcomber is a warm and inviting setting. The open concept features wooden ceilings and natural brickwork that doesn’t detract from the world outside or the landmark setting of the Forks inside.

The external environment sets the tone of the menu, with a primary

focus on seafood. But Tsouras is quick to point out that it’s not just a seafood restaurant – it caters to everyone.

“I wanted to refine what we had to offer as opposed to Branigan’s, which

was more casual dining, comfort food,” says Tsouras, who has been in the business for over 40 years. “Now we offer a wide selection of fresh seafood, as well as steaks, ribs and great pastas.”

The homegrown restaurant uses fresh fish, including snapper, trout, arctic

char and pickerel cheeks. A variety of sides dishes include local vegetables, skinny fries cut in-house and garlic mashed potatoes. There is also an expansive selection of appetizers and desserts.

The Forks, as one of Manitoba’s top tourist attractions, draws crowds all

year round and Beachcomber caters to everyone. Ice skaters can come in for hot toddy or hot chocolate in the cold winter months, and cocktails sold by the pitcher attracts customers in the summer. Throughout the year, Thursday nights are ladies nights with four drinks and four appetizers going for only $40.

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“We’re a little different. We want to identify as something more unique

Beachcomber, located at the Forks Market, was originally Branigan’s. But in

to be fickle. You want to be top of mind with them.”

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With large portions and reasonable prices, The Beachcomber is sure to

than the run-of-the-mill chain restaurants. They do a great job, but because

to change with it,” says Tsouras. “You don’t want to stagnate. Customers tend

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“We serve great food in a great atmosphere with a great attitude,” says

And they won’t if the Beachcomber listens to its patrons and continues

to build a partnership with the citizens of Winnipeg.


Waterfront Dining at the Forks Hearth and home | PROFILE

Contemporary food for ALL tastes • Seafood • Pasta • Steaks • Tapas & much more

Beachcomber is simply the place to be in Winnipeg!

Beachcomber the

RestauRant - Patio - BaR

1 Forks Market Rd. (204) 948-0020 www.thebeachcomber.ca enjoy the pleasures of the province

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PROFILE | The Melting Pot

Big Experience, Little Pot The Melting Pot offers customers dining like no other Manitoba restaurant By Lea Gunner Fondue is the chameleon of food. It’s a simple concept at its core, but

What makes the Melting Pot distinct, other than the food?

fonude can be whatever the situation calls for, whether it’s an appetizer,

DH: We have the highest quality food you can get, but our staff is what

entrée or dessert. Or even all three.

makes us stand out. We have very friendly staff and excellent service and

they make the experience very enjoyable for our customers. When people

The Melting Pot restaurant, located on Sherbrook at Broadway, is

Winnipeg’s source for great fondue. Whether you want romance for two, a

come to the Melting Pot, they will be wined and dined.

fun celebration with a big group or just a simple night out with friends, the fondue-centric eatery can offer it all.

Where do you want to take the restaurant in the future?

DH: I want to see it continue to serve the community doing the same thing

I sat down and talked to Dustin Hoekstra who has owned the Melting

Pot since 1999 when he and his wife, Leah, took over from his parents.

we’ve been doing for the last 28 years now. We’ve been at this for so long

Originally called the Fork & Cork Bistro, this popular restaurant has been in

I think we’ve perfected what we’re doing and as long as Winnipeggers are

business for nearly 30 years, and their sole focus since the beginning has not

happy, we’ll keep doing it.

changed – they offer Manitobans a big experience over a little pot.

LocalFare: The Melting Pot has definitely found its niche. Why fondue? Dustin Hoekstra: Fondue was really popular in the 70s, so when my parents opened the Fork & Cork in 1983, they decided to monopolize on that trend. It was something different and unique in the city. Thirty years later, people still can’t get enough. The popularity and uniqueness of the fondues themselves is the restaurant’s biggest triumph. You changed the name of the restaurant when you took over in 1999. Have you changed anything else over the years? DH: Our focus has always been on fondue. We have brought in different menu items over the years, but other than that, we stay true to the original concept. It’s unlike anything else in the city. It’s fun to gather a group of people around the pot. Society has changed since the restaurant originally opened in the early 80s. How have you been able to cater to the changing clientele? DH: People can’t seem to get enough of fondue. It’s something unique and

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fun. It’s not something that you get at other restaurants, like steak houses

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or Italian places. It’s a much more fun and interactive way to enjoy food with family and friends. No matter how times change, our customers still want to enjoy delicious food with good company.

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An

amazing

selection of fondues: from broth to oil to cheese to chocolate

THE

POT

(204) 783-1317

Sherbrook & Broadway info@winnipegmeltingpot.com


PROFILE | Mobile Maitre D’

Masters of Delivery Home delivery has never been easier or more varied thanks to Winnipeg’s The Mobile Maitre D’ Thinking of a great restaurant meal, but don’t

are knowledgeable and pick-up the dish in a

higher sales,” he says. “It’s like having unlimited

want to leave the comfort of home? Look no

specialty-insulated bag that ensures hot foods

extra tables at your disposal. And, all those

further than The Mobile Maitre D’, a Winnipeg-

arrive hot and cold dishes come to your door as

extra sales come with no capital expense for

based service that brings the city’s top tables to

intended. So, whether its ribs from Tony Roma’s,

the establishment. Unless a restaurant is doing

your home dining room. Founded in 2000 by Brad

lasagna from Pasquale’s or Café Carlo’s famous

delivery sales there is no cost to the restaurant.”

Walker and run today by son Ryan, The Mobile

Fett Chile, you can be certain the experience will

Maitre D’ is delivery taken to its highest art form.

mirror that of in-restaurant dining.”

“We started with just seven restaurants

Service is largely dinner with operators

These days with virtually everyone holding

a smart phone, ordering has never been easier. Certainly a call to 777-DINE (3463) gets customers

and have grown to offer full menus of 35

ready to take the call starting at 4:30 until

establishments,” says Ryan, who remarks that

9:30 p.m. However, for business lunch meetings

selections are widely varied from pad Thai to

with extra flare, Mobile Maitre D is the answer.

Southern BBQ. “All you have to do is pick up the

phone and give us a call. We fax in your order

we have gotten with our corporate lunches. If

to the restaurant and have it to your front door

you want to get in good with your boss surprise

in under an hour, depending on the distance

them with a nice Thai spread instead of the usual

between the restaurant and your home.”

boring sandwich platters,” says Ryan, adding that

better. The days of just pizza, chicken or Chinese

“I am really excited about the response

on the line with a service-oriented operator who can assist with the selection, but a quick search at www.mobilemaitred.com makes it easier still with full menus available to view and on-line ordering coming soon. To be sure delivery just got a whole lot

lunches need to be ordered one day in advance.

food is looking like ancient history. Now with The

much different than ordering a pizza except

Mobile Maitre D’s cutting edge delivery service,

the variation is considerably larger. “We offer

is that when their dining room is full and they

the future is looking tastier than ever. The only

a restaurant’s full menu. Our uniformed drivers

have capacity in the kitchen they can still do

problem might be making up your mind.

Indeed, Walker comments that it’s not

“The beauty of the service for restaurants

graphic design for print and web small, medium and large format HELPING YOUR BUSINESS SUCCEED

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www.sgbennett.com

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dial 204.895.2223 fax 204.256.1798 www.sgbennett.com 92


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PROFILE | Holiday Inn South

Where Fresh Meets Fantastic The Holiday Inn Winnipeg South offers scratch made dishes that bring back memories of home By Kelly Gray The Holiday Inn Winnipeg South is all about comfort. This means the rooms are ample, the décor is attractive and the food is the kind that has patrons adding another belt notch. To be sure, the buffets, the Southwinds Bar & Grill menu and the catering fare at the Pembina Highway property have become something of a local dining legend with Chef Eldon Brink and his culinary team pulling out all the stops to really deliver smack appeal.

“The foods we serve here at Southwinds Bar

& Grill are familiar and well prepared from scratch in the kitchen. This means that even though it’s a shepherd’s pie or a roast chicken there is a signature flavour to our dishes. I think this is one reason we are so successful,” says the chef. He advises customers to put ideas of boxed mash potatoes or packaged gravies aside when they come to his dining room. “Here we use cream and butter in the potatoes and our meat sauce is something our customers notice for all the right

classics like pizza, pasta, mussels or lasagna.

he says, noting the beef is so popular they often

go through five, 17-pound cuts of prime rib in a

“There is lots of garlic and spices in these

dishes,” says Eldon, mentioning people come into

evening.

the hotel and remark on the great aroma that

foodservice operation.”

wafts around the main floor dining area.

second to none. Currently, the menu features

both eight and six-ounce sirloins, as well as a

reasons. Even the Yorkshire pudding is a step up from what you might find at a more conventional Brink and the hotel have worked together

On Saturday, the kitchen team prepares a

More, Eldon tells that their steaks are

to create a considerable reputation for special

sumptuous table featuring prime rib that is among

perfectly portioned four-ounce filet that comes

evening buffets. For example, there is the Friday

the city’s very best. “We use only certified Angus

with coconut shrimp.

Night Italian buffet where guests can plate up on

beef that offers outstanding marbling and flavour,”

The hotel also offers specialty buffets on

dates such as Thanksgiving, Mothers’ Day and

SwAn LAke FirST nATiOn Gaming Centre VLT Lounge VLTS, ATM Cigarettes e Sold On Th s e is Prem

Come & Visit The SLFN Gaming Centre

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4818 Portage Avenue | Headingley, Manitoba

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204.832.1849

94

Christmas. As well, the kitchen serves up a tasty breakfast selection Monday through Friday in addition to a well-considered lunch buffet in the Southwinds Bar & Grill where guests have the option to walk the food line or order tableside. Further, the hotel’s event and catering department works with the kitchen to offer a variety of selections for those considering corporate meetings at one of the property’s gathering rooms.

No matter what the occasion, Brink advises

to come hungry.


Friends, Food & Fun YOUR TABLE AWAITS!

Good times, cozy surroundings and sensational meals including the finest beef available anywhere in the world! Join us and satisfy your appetite for superior cuisine… your table awaits!

Holiday Inn Winnipeg South • 1330 Pembina Hwy. • Winnipeg, Manitoba

1.204.452.4747


PROFILE | The Original Pancake House

Morning, Afternoon and Evening Delight The Original Pancake House offers all-day breakfast along with some inviting lunch and dinner options What’s not to love about breakfast? Fresh pancakes

with warm syrup, golden-brown waffles, sides

really hasn’t changed a

of sizzling bacon and fresh eggs make it not

whole lot. The concept

only the most important meal of the day, but

Wallace and Monty

easily the most delicious. And, for over 53 years

established back in

Manitobans have known where to go when they

1958 has proved to be

While the restaurant has always focused on

want something toothsome in the morning – the

successful even today. We try to maintain the

providing Manitobans with a quality breakfast all

Original Pancake House, where you can have

heritage of who we are,” says Walker. “It’s been

day, they also serve an excellent lunch and dinner

breakfast any time of the day.

a family tradition for Manitobans over the years

menu that features burgers, wraps, sandwiches

and that really speaks to who we are – it’s about

and even steaks, for those who prefer to only eat

sells breakfast. Our name is the Original Pancake

families. Come out and enjoy what you did years

breakfast before noon.

House – we are breakfast and pancakes,” says

ago.”

Robert Walker, general manager of the local chain.

The restaurant’s claim-to-fame is their giant

their menu to include gluten-free pancakes and

“We’re not just another restaurant that also

“The restaurant

The 53 year old company has also expanded

waffles, as gluten-intolerance is rapidly rising in

with freshly sliced apples and a cinnamon glaze.

North America.

Guberman. There are now three locations in the

Other key menu items include a banana split

city – Pembina Highway near Jubilee, the Clarion

waffle, French toast Ambrosia (with cream cheese,

is where it all starts. We don’t try to be more than

Hotel near Polo Park Shopping Centre and the

bananas and strawberries) and a variety of crepes.

what we are. We’re a family restaurant and that’s

newest location at The Forks Market.

what we focus on,” says Walker, who is looking at

is that we provide comfort food,” says Walker. “It’s

potential locations to expand the chain. “People

kid with your parents is now the place to take

all high-quality food that is made from scratch in-

can trust when they come here that they’ll get the

your own children or grandchildren for a delicious

house. We use fresh, local ingredients and don’t

same experience. You don’t become a success for

breakfast no matter what time it is.

buy anything pre-made.”

50-some years by doing things wrong.”

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apple pancake, a large pancake baked in the oven

in Winnipeg in 1958 by Wallace and Monty

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The Original Pancake House first opened

The restaurant where you once went as a

“The appeal of the Original Pancake House

“We’ve grown over the years, but breakfast


Home of the Giant Apple Pancake Always fresh, made from scratch, simple and delicious.

The Forks Market 947-5077 Downtown at The Forks 1049 Pembina Hwy. 452-1040 Near the Jubilee Underpass 1445 Portage Ave. 775-9035 Near Polo Park beside the Clarion Hotel www.originalpancakehouse.ca

Applicious for more than 50 years!


PROFILE | Winnipeg Convention Centre

Let’s Get the Party Started Mardi Gras at the Winnipeg Convention Centre is back for another year Experience the tantalizing tastes, sights and sounds of Mardi Gras New

Orleans style without leaving town. Join thousands of Winnipeggers at the

and be the main attraction.

Plus, a Mardi Gras Parade nightly. Come in full costume, join the parade

party event of 2012. Come as you are, or come in costume and experience Mardi Gras.

THE TASTES

Savour the tastes of Louisiana at the huge 200-seat food, oyster and

THE BAND

wine bar, featuring a variety of taste sensations including, Chicken Creole,

Back by request – ROCKIN’ DOPSIE JR.

French Quarter Gumbo, Alligator Fritters, Deep Fried Pickle Spears and much

And the Zydeco Twisters

more.

The ULTIMATE Zydeco Rock Band –with a high energy, audience

participation and a dance ‘til you drop dynamic show.

Specialty bars are also placed throughout the venue. Visit the

MOLSON GENUINE DRAFT BAR, stop by JACKS PLACE or the SOUTHERN COMFORT BAR for authentic cocktails with a southern flare. And be sure

THE ENTERTAINMENT

to indulge in this years’ featured selection of Mardi Gras 2012 – a Southern

Hurricane.

From showgirls, to dancers, to stilt walkers, to… the unexpected.

Entertainment all night long from 7:15 p.m.

Mardi Gras French Quarter Gumbo 1 cup fresh spanish onion, finely diced

2 oz. fresh okra, sliced

1 cup fresh green bell pepper, finely diced

¼ tsp cayenne pepper

1 cup fresh steakhouse tomato, finely diced

1 tsp Cajun seasoning

1 cup fresh green onion, minced

2 tsp table salt or to taste

14 oz cooked boneless and skinless chicken breast, medium diced

1 cup brown roux (4 oz vegetable oil and 4 oz all purpose flour)

1 12 oz cooked Andouille sausage, sliced / 8” thick

½ tsp ground black pepper

8 cups cold chicken broth • Over medium heat and in a preheated sauce pot, prepare the brown roux by adding the oil and flour. Blend thoroughly and cook over medium heat while stirring constantly, until a nutty brown colour is achieved.

• Add green pepper, onion, sausage, chicken, tomato, cayenne pepper, salt, Cajun seasoning and okra. Simmer over low heat for 10 minutes, stirring occasionally. • Garnish with Cajun dirty rice and serve hot.

• Add cold chicken broth and blend thoroughly with a whisk. Continue cooking over medium heat and bring soup to a rolling boil. Cook soup over a rolling boil while whisking frequently for

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approximately 10 minutes.

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Yields 10 – 12 Servings


PROFILE | ABC Fire & Safety Equipment Ltd.

Life In Your Hands Automated External Defibrillators (AED) and public access for early defibrillation By ABC Fire & Safety Equipment Limited

Did you know that early defibrillation can drastically

defibrillator is exempt from civil liability for any harm

increase the chances of survival during cardiac

or damage that may occur from the use or attempted

arrest by up to 75 per cent if an Automated External

use of the defibrillator.

Defibrillator (AED) is used in conjunction with CPR in

the first three minutes?

With the upcoming proclamation of Bill 20 we

would like to shed some light on AEDs and public access defibrillation so you, the business owner, can make an educated decision regarding the purchase, registration, placement, maintenance and training for

Not all AEDs are created equal, therefore cost

should not be the only criteria for the purchase of your AED. Things to consider when purchasing an AED should be ease of use, clarity of voice prompts and purchase from a reputable authorized distributor to ensure proper service and maintenance.

your AED.

research for you, and is the Authorized Distributor of

This Bill requires owners of designated public

ABC Fire and Safety Equipment Ltd. has done this

premises to install defibrillators. The defibrillators

the Phillip’s Brand AEDs. This particular AED provides

must be maintained and tested, and be made available

one thing that sets it above all others, a CPR prompt

for use by the public. Owners will be required to

button that guides you through compressions and

post signs about the publicly assessable location of

breaths. This is particularly important for the simple

defibrillators installed on their premises.

fact that even with proper training we never know

Owners must also register the location of defibrillators installed on their premises with the main registrar, the Heart and Stroke Foundation, so that this information can be made available to emergency response personnel.

It should be understood that despite The

how we will react in an emergency situation and we may freeze or forget the steps to take. AEDs alone do not save lives, it is in conjunction with CPR (30 compressions, two breaths) that we can increase the chances of survival.

Occupiers’ Liability Act, and the rules of common law,

any person who owns or occupies a premises where a

be pleased to answer any questions or clarify any

ABC Fire and Safety Equipment Ltd would

defibrillator is made available for use and who acts in

concerns you may have regarding AEDs and how to

good faith with respect to the availability or use of the

integrate this into your business.

For more information on Bill-20, The Good Samaritan Protection Act and the Heart and Stroke Foundation AED Tool Kit, please see the following links: http://web2.gov.mb.ca/bills/39-5/b020e.php#17

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http://web2.gov.mb.ca/laws/statutes/ccsm/g065e.php http://www.heartandstroke.mb.ca/atf/cf/%7B8AA02216-F223-439E-B498-5229E02AF420%7D/MB_AED_Toolkit.pdf

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ABC FIRE & SAFETY EQUIPMENT LTD IS THE LARGEST

INDEPENDENTLY OWNED FIRE AND LIFE SAFETY COMPANY IN MANITOBA.

Philips HeartStart

Fast Response Kit

Fire Extinguisher

ABC Fire & Safety Equipment Limited 800 Marion Street, Winnipeg, MB R2J 0K4 | Fax: 204-237-5954 | Tel: 204-233-6083

www.abcfireandsafety.com


DEPARTMENT | Made to Order

Made to order

Bailey’s English Fish and Chips with Beer Batter 2 cod filets

1 egg

1 ½ litres vegetable oil

200 ml dark beer

150 g flour

1 tsp salt

1 tsp baking powder Preheat Oil

Preparing the Fish

• In a pot heat the oil in medium heat until it becomes hot

• Take the cod filet and pad it dry with a paper towel, this will

enough to fry.

help it fry better. • With a fork take the filet and dip it into the batter. Next

Makingthe Batter • First with a whisk mix the beer and egg together. In a separate bowl mix the flour, baking powder and salt. Then add the beer and egg mixture into the bowl with the flour

carefully place the battered fish in the oil and fry for about five minutes, depending on the size of the filet. • When the fish is cooked you can season with salt and ground black pepper.

and powder. Serve • Serve the fish with french fries, tartar sauce and a lemon

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wedge.

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Made to Order | DEPARTMENT

Granny’s Poultry Creamy Manitoba Turkey and Wild Rice Soup 2 cups cooked and chopped Granny’s Turkey Boneless Skinless Breast 2 tsp canola oil 1 cup carrots, chopped 1 cup onions, finely chopped 1 cup fresh Loveday mushrooms, chopped 1 tsp fresh rosemary, chopped (or ¼ tsp dried) ¼ tsp black pepper 3 cloves garlic, minced 4 cups chicken or turkey broth 4 cups water 1 cup uncooked Manitoba wild rice 1 / 3 cup flour

½ cup 3% milk 2 Tbsp dry sherry sea salt to taste • Heat oil in a Dutch oven or large soup pot over medium-high heat.

• Lightly spoon flour into a dry measuring; level with a knife.

Add carrot, onion, mushrooms, rosemary, pepper and garlic. Sauté

Combine flour and milk in a small bowl, stirring with a whisk. Add

eight minutes or until browned. Stir in broth and water; scraping

to pot. Cook soup over medium heat until thick (approximately 8

pot to loosen browned bits. Stir in turkey and rice; bring to a boil.

minutes), stirring frequently. Stir in sherry.

Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.

Makes: Eight servings of 1 cup.

Great Taste, Healthy Living Your local farmer owned cooperative

www.grannys.ca enjoy the pleasures of the province

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DEPARTMENT | Made to Order

Danny’s Whole Hog Dried Cranberry BBQ Sauce Prep time: 15 minutes | Cooking time: 15 minutes |Makes: approx. 3 cups|750 ml 1 cup cider vinegar ½ tsp crushed or ground allspice ½ tsp dried oregano ½ tsp black pepper 1 Tbsp olive oil 1 cup diced onion 1 Tbsp garlic, chopped 1 lb fresh tomato, coarsely chopped 1½ cups water ½ cup dark brown sugar 1 Tbsp fancy molasses 1 tsp sea salt 2 tsp chipotle peppers in adobe sauce 1 lb dried cranberries • Simmer vinegar, allspice, oregano and pepper in a saucepan until reduced by half. • Sauté onion & garlic in olive oil until golden brown then add tomatoes and cook for 2 additional minutes. • Add tomato mixture & water to vinegar and simmer for 10 minutes. • Puree in a blender and strain. • Return to saucepan, add sugar, molasses, salt, cranberries and chipotle and simmer until cranberries are very soft. Blend until smooth and serve. Recipe courtesy of Chef Jason Wortzman

Fairmont’s Power Smoothie This is a home-style recipe for a breakfast smoothie. Tastes great and has lots of health benefits. We had this analyzed by a PhD student for Functional food who gave us the info on why it is good. Great for breakfast and super easy. Ingredients: 150 ml frozen blueberries 200 ml cranberry Juice 100 ml orange Juice 250 ml low fat vanilla yogurt 2 Tbsp Omega 3 ground golden flax • Put all ingredients in blender and blend

Pancake House’s Pineapple Lemon Souffle Pancakes 3 eggs, separated 1 / 3 cup cake flour 1 / 3 cup yogurt

¼ cup butter, melted 1 / 3 cup sugar

1 Tbsp grated lemon zest 3 drops pineapple extract • Beat egg whites until stiff peaks. in a bowl combine egg yolks, flour, yogurt, butter, sugar and lemon zest, mix well. With a large spoon or spatula, gently fold the egg whites into the yolk mixture, there should be small pieces of egg white showing. Heat a skillet or griddle to a medium temperature. Grease lightly and portion three large tablespoons of batter for each pancake. Cook slowly for about a minute and a half, then turn the pancakes over and cook about thirty seconds. Remove pancakes from skillet and place on to a non stick baking sheet. Place in a preheated 325

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degree oven for 7-9 minutes. Garnish with diced pineapple, serve with coconut or Maple syrup.

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Made to Order | DEPARTMENT

Toad in the Hole’s Homemade Veggie Burger 1 (16 ounce) can black beans, drained and rinsed

1 Tbsp chili powder

½ green bell pepper, cut into 2 inch pieces

1 Tbsp cumin

½ onion, cut into wedges

1 tsp Thai chili sauce or hot sauce

3 cloves garlic, peeled

½ cup bread crumbs

1 egg • If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. • In a medium bowl, mash black beans with a fork until thick and pasty. • In a food processor, finely chop bell pepper, onion, and

• Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. • If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

garlic. Then stir into mashed beans. • In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

enjoy the pleasures of the province

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DEPARTMENT | Made to Order

Convention Centre’s Mardi Gras Chicken Creole 3 oz. olive oil

2 tsp Cajun seasoning

2 cups celery (fine diced)

1 cup tomato Juice

1 cup green bell pepper (fine diced)

1 tsp salt (to taste)

1 cup red bell oepper (fine diced)

1 cup green onion (chopped)

1 cup yellow onion (fine diced)

1 tsp red pepper sauce (optional)

6 cloves garlic (fine diced)

3 bay leaves

5 Tbsp tomato paste

3 lbs cubed chicken breast (boneless) lightly dredged in flour

2 cups canned plum tomatoes (medium diced) with juice (reserved) • In a large preheated frying pan and over medium high heat,

juice, and over medium high heat bring to a rolling boil.

add the olive oil and then add the chicken. Cook chicken for

Allow the sauce to cook at a rolling boil for 10 minutes. Add

approximately four to eight minutes or until fully cooked.

tomato paste and continue to simmer for an additional five

Remove pan from burner and immediately remove chicken

minutes. Add the Cajun seasoning, bay leaves and green

from the pan. Return the same pan to medium heat and

onions. Simmer 10 minutes. Add the cooked chicken and

add the onion, garlic, peppers and celery and sauté for 10

simmer for three minutes. Serve immediately over Cajun

minutes or until tender. Add diced tomatoes and tomato

dirty rice. Bon Appetite!

South Beach Casino’s Wendy’s Big Batch of Chili Brown 5 lbs certified angus ground beef 4 fluid ounces garlic powder 2 oz seasoning salt Add 6 stalks chopped celery 2 medium onions, diced 2 green peppers, diced Sauté until tender, then add 500 oz chili sauce 500 oz kidney beans 500 oz diced tomato 1 ½ oz chili powder Crushed chili to taste (optional)

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• Simmer For 45 minutes

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Made to Order | DEPARTMENT

Provence Bistro’s Braised Pork Belly Stuffed Perogies Perogie Dough: Prep time: 10 minutes 1 large egg

1 Tbsp chopped fresh chives

¾ cup sour screen

1 tsp of kosher salt

8 Tbsp of unsalted butter, softened

2 cups of all-purpose flour, plus more for rolling dough

• To make dough work the egg, sour cream, butter, chives

centre. Add the sour cream mixture and mix thoroughly

and salt together by hand to form a dough. Don’t worry

with your hands until a dough forms. Wrap in plastic

if the mixture is not uniform and don’t overwork it. Pour

and refrigerate the dough for at least two hours or up

the flour onto a work surface and make a well in the

to two days.

Pork Belly Prep time: 10 minutes Cook time: 2.5 hours 1 kg pork belly (roughly 3lbs)

1 bulb of garlic, skin on, broken into cloves

2 red onions, halved

sea salt and freshly ground black pepper

1 carrot, peeled and halved lengthways

a small bunch of fresh thyme, leaves picked

2 sticks of celery, chopped in half • Preheat your oven to 425°F. Place your pork skin-side upwards

tray. Carefully lift the pork up and transfer to a chopping board.

and make scores with a knife into the fat but not into the meat

• Add all the veg, garlic and thyme to the tray and stir them into

about a centimeter apart. Rub salt and pepper into the scores

the fat. Place the pork on top of everything and pop the tray

in the meat that were made. Pull the meat apart to get into the

back in the oven. Roast for another hour. By this time the meat

crevices. Flip meat over and repeat on other side. Brush excess

should be meltingly soft and tender. Carefully move the meat

salt and pepper away before roasting.

to a serving dish, cover with tin foil and leave to rest. Remove

• Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven.

the chilled meat from the liquid and shred the meat. Set aside. • Strain the liquid into a saucepan and boil over high heat to

Roast for about half an hour until the skin of the pork has

reduce by two thirds. Remove from the heat and let cool until

started to puff up and you can see it turning into crackling.

the liquid becomes gelatinous. Return the meat to the liquid

Turn the heat down to 350°F and roast for another hour. Take

and stir together.

out of the oven and baste with the fat in the bottom of the Final Directions Place one or two tablespoons of filling on one side of the

they float (two to four minutes). Drain well. You can also pan

dough circle. Fold over, and seal by pressing the edges with

fry the perogies to finish them off over a medium heat with a

a fork. Make sure it is sealed. Repeat until all ingredients are

tablespoon of oil.

used. Boil the perogies in slightly salted water and wait until

enjoy the pleasures of the province

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DEPARTMENT | Made to Order

Banyon Tree’s Fried Chicken with Sausage Gravy

Sausage Gravy ¼ lb American style (Johnsonville)

1 teaspoon roasted garlic puree

sausage meat

1 Tbsp minced white onion

75 grams all purpose flour

1 cup chicken stock

1 Tbsp butter

1 teaspoon white pepper

¼ cup whipping cream

Salt and black pepper to taste

1 cup 10% cream (do not allow to boil or sauce will

• On medium high heat sauté onions,

split)

and sausage meat, in butter until cooked, not browned. Add flour, and whisk to incorporate and make roux.

• Remove from heat, add whipping cream, and season to taste with salt and black pepper.

• Add stock to thicken reduce heat add cream simmer until consistent

Super Coating Flour 2 cups all purpose white flour

1 tsp black pepper

1 tsp paprika

1 Tbsp salt

For The Chicken 4 – 4 oz Fresh Manitoba chicken

4 whole Eggs whipped

breasts pounded to the same thickness

1 Super coating Flour recipe

marinated in a non reactive dish with buttermilk to cover minimum 24 hours • Remove chicken breast from

heat until an internal temperature of

super flour then whipped egg then

170 F is reached.

coat again in flour mixture. • Immediately place into a hot oil

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deep fryer until internal temperature

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360 F brown all sides and reduce

buttermilk shake off excess dip in

• Place on a plate with buttermilk mashed potatoes and vegetables • Ladle a generous portion of sausage

reaches 170 F. If a deep fryer is not

gravy over mashed potatoes, and

available you can use a cast iron

chicken. Great served with warm

skillet with canola oil heated to

biscuits.


Made to Order | DEPARTMENT

Ivory’s Prawn Malabar 10 jumbo prawns

1 Tbsp honey

1 large onion, made into paste

½ tsp Ivory’s garam masala

½ cup of vine ripe tomato puree

1 whole chili pepper

1 Tbsp ginger-garlic paste

1 / 8 tsp freshly ground black pepper

1 Tbsp olive or canola oil

1 / 8 tsp salt

1 tsp Ground mustard seeds • Heat oil in pan. Add whole red chili and ground

Pre-Cook: • Onion paste – fry sliced onion in oil until golden brown. Strain oil and puree to make paste.

mustard seeds. Once the seeds start to crackle add jumbo prawns and gently stir for three to

• Tomato puree – cut in half three large vine ripe

four minutes until prawns turn pink in colour.

tomatoes and boil in water in microwave until

Add ginger-garlic and onion paste. Stir for a

peel start to separate. Drain and peel tomatoes

few minutes on medium heat. Add honey and

to puree.

tomato puree, salt and pepper to taste. Simmer on low heat to thicken gravy. Garnish with pinch of Ivory’s garam masala. Serve with basmati rice or naan bread.

Southwinds Bar & Grill’s Seafood Cannelloni 1lb Ricotta cheese

½ lb crab meat

1 Tbsp honey

½ cup Asiago cheese

½ lb chopped lobster meat

1 Tbsp hot sauce

½ cup Mozzarella cheese

½ lb cooked shrimp chopped

¾ tsp salt

½ cup parmesan cheese

1 Tbsp roasted garlic

2 eggs

½ Tbsp pepper

Combine all ingredients and stuff cannelloni shells. Bake according to package with your favourite sauce. Chef’s suggestions: Use Alfredo sauce base and finish with a tomato sauce.

enjoy the pleasures of the province

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INDEX TO ADVERTISERS

100 Acre Woods Photography......................................... 80 & 81

Kristina’s On Corydon................................................................65

ABC Fire & Safety Equipment Limited..................................101

Lilac Resort RV & Water Park......................................... 62 & 63

Assiniboia Downs........................................................................59

Lovey’s BBQ & Smokehouse......................................................59

Assiniboine Community College..............................................58

Manitoba Lotteries Corp............................................................31

Badminton Manitoba..................................................................25

MIG Insurance...............................................................................7

Bailey’s Restaurant & Bar................................................. 38 & 39

MLCC Liquor Marts...................................................................29

Bangkok Thai Restaurant...........................................................77

Mobile Maitre D..........................................................................93

Beachcomber................................................................................89

Molson Canada..............................................................................3

Bel Acres Golf & Country Club.................................................24

Moxie’s Grill & Bar......................................................................69

Brave New World...........................................................................7 Cafe Savour..................................................................................37 Canadian Culinary Federation..................................................44 Caramel Crepe.............................................................................25 Catwalk Clothing Company......................................................24 Charton Hobbs Inc................................................................. OBC Cosmos Restaurant and Lounge................................................13 Country Charm Resort.................................................................7 Countryside Farms......................................................................64 Custom House – Western Union..............................................49 D.A. Neils Gourmet Kitchenware.............................................59 Danny’s Whole Hog Barbeque & Smokehouse.......................30 Ducky’s English Style Fish & Chips..........................................73 Eat It Organic Market.................................................................12 Evelyn’s Wigs................................................................................67 Exercise Direct...............................................................................5

12

Fairmont Hotel Winnipeg..........................................................47

localfare

20

Mulvey Flea Market....................................................................40 Original Pancake House.............................................................97 Ormistons Florist........................................................................61 Pepsi Bottling Co.........................................................................92 Promenade Bistro........................................................................47 Ragpickers Anti-Fashion Emporium........................................79 Riverview Cafe and Catering.....................................................25 Salisbury House................................................................. 74 & 75 South Beach Casino & Resort................................................. IFC Swan Lake First Nation Gaming Centre...................................94 Ten Thousand Villages................................................................73 The Gates On Roblin...................................................................33 The Keg Restaurant & Bar..........................................................67 The Melting Pot...........................................................................91 The Rafter Equestrian Centre....................................................85 Toad In The Hole.........................................................................71

Fude...............................................................................................41

Total Wrapture Spa......................................................................79

Gaffer’s Restaurant & Lounge.......................................... 42 & 43

Treasury Wine Estates.................................................................86

Gordon Food Service...............................................................IBC

U Puttz Black Light Miniature Golf..........................................67

Granny’s Poultry Farmers Cooperative..................................103

Vacuum Depot.............................................................................73

Greenwood Inn Conference Centre..........................................72

Viscount Gort Hotel....................................................................24

Hermanos Restaurant & Wine Bar...........................................35

Vita Health Stores........................................................................73

Holiday Inn Winnipeg South.....................................................95

Winnipeg Convention Centre...................................................99

Iverness Falls Resort....................................................................87

Winnipeg Goldeyes Baseball Club............................................45

Ivory Restaurant & Bar.................................................................9

WOW Hospitality Concepts............................................ 14 & 15

110


The Kitchen Essentials® line offers operators reliable food service basics. These products are no frills, back-of-house food service items that feature dependable quality and the best price. The Kitchen Essentials brand provides economical options and a dependable foundation ideal for building menus while keeping costs low.

Array® is a system of high-performance cleaning products that help you achieve the highest standards of cleaning and sanitation. These products are easy to understand, simple to use. Array products are designed around you, including a distinctive packaging system identifying product categories by colour and icon.

Markon® was created to bring the voice of food service to the produce community, and it continues to champion the unique needs of operators across North America. A leader in food safety, quality control and innovation, Markon is also mindful of the produce industry’s impact on people - from field workers to consumers.

Amazing Selection. Reliable line of food service products. Trusted brands.

Gordon Food Service® brands

Introducing

Mosaic International Coffee® is our premium line of fine coffee. This prestigious collection includes blends and roasts of top-quality beans from specialty growing regions spanning the globe. Using only 100% Arabica beans, Mosaic coffee allows your patrons to visit the world’s most exotic regions- in a cup.

visit us at www.gfscanada.com

Offering authentic flavours from around the world, Trade East® is your complete source for high-quality spices, herbs, seasonings, blends and rubs.

There are many brands of beef, but only one Angus brand exceeds expectations. The Certified Angus Beef® brand is a cut above Canadian AAA and AA grades. Beef must pass 10 quality standards to earn the brand’s premium name. In fact, only 8% of all beef meets the CAB brand’s high standards. Every bite is abundantly flavourful, incredibly tender, and naturally juicy.

AMAZING SELECTION, EXCEPTIONAL VALUE.

The GFS® brand represents our best selection and value. Made up of thousands of items, from fresh seafood to delectable desserts and more, GFS brand products promise consistent quality and value, equal to or better than that of national brands.

UNCOMPROMISING QUALITY, DISTINCTIVE TASTE.

Gordon Signature® represents uncompromising quality, distinctive taste, and premium products ideal for creating a unique and memorable dining experience. The essence of Gordon Signature is impeccable quality, and exciting variety. Each Gordon Signature item features only the finest ingredients with distinguished flavours.

We ensure that all Gordon Food Service brand products conform to our quality expectations for food safety and consistency.

When you buy solutions from any Gordon Food Service brand, you can be confident you are receiving quality products at an exceptional value.

TRUSTED BRANDS, QUALITY ASSURED.


LocalFare 2012  

The 2012 issue of LocalFare features stories on Manitoba mascots and their "favourite" eateries, lunch items from popular local chefs, and m...

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