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23 Profiles on Manitoba Restaurants. Don t Forget to Make Reservations

. Try this

Order that !


y c u Sa Pulled Pork Mexicano

“IuseManitobapork insomeofour bestsellingtacos. AtModern Taco Company,wethink globallyand actlocally.” - Chef Rob, partner & chef at Modern Taco Company

3 ½ lb / 1.5 kg pork shoulder blade roast, well-trimmed 1 Tbsp / 15 mL canola oil 3 cloves garlic, minced 2 onions, chopped 1 jalapeno pepper, minced 2 Tbsp / 25 mL chili powder 1 tsp / 5 mL cumin 1/3

cup / 75 mL tomato paste

1-28 oz / 796 mL can diced tomatoes ¼ cup / 50 mL thinly sliced green onion Cilantro leaves for garnish (optional)

Tasty Tip The key to melt-in-your-mouth pork that shreds easily when done is to use well-marbled meat that’s cooked low and slow.

In Dutch oven, heat oil over medium-high heat. Brown pork on all sides; remove to clean plate. Pour off all but 1 Tbsp (15 mL) fat. Add garlic, onions, jalapeno, chili powder and cumin. Cook until onions are softened, about 5 minutes. Stir occasionally. Add tomato paste; cook 2 minutes more. Stir in tomatoes. Return pork and any juices to pot. Heat to boil. Cover and bake at 300°F (150°C) for 3 ½-4 hours, basting every half hour. Remove pork to cutting board. Shred meat with two forks; discard any fat. Skim any fat from sauce. Bring sauce to boil. Reduce heat and simmer until slightly thickened. Add shredded pork to sauce. Heat thoroughly. Serve in buns or tortillas. Sprinkle with green onion. Garnish with cilantro, if desired. Serves 6

the world’s

favourite pork...

simply delicious recipes at Orange - pantone 7412 C Teal – Pantone 7475 C Orange - 0 58 100 8


Profiles 38 From Sweet to Spicy Moxie’s

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

40 manitoba Strikes Oil Prairie Oils & Vinegars

Publisher & CEO David Langstaff

44 Hands On Red River College’s Paterson GlobalFoods Institute


Welcome –

Scott Jocelyn, Executive Director, Manitoba Restaurant & Foodservices Association

Saint & Sinner –

Choose to go indulgent, or show some restraint

18 Getting Blogged Down –

46 From Rural to Urban Danny’s Whole Hog 48 Southern Style Danny’s BBQ & Smokehouse

54 A Rare Steak Experience CHOP Steakhouse & Bar

Advertising Sales Manager Dayna Oulion

27 Man Made –

58 Serving Up Dreams The Gates on Roblin

34 In the Eye of the Beholder –

60 Delivering Destinations Canad Inns

87 Habitat for Humanity –

62 Warming Up the Exchange Hermanos

Recipes the guys will like, photos the girls will love Tara Miller

Woman Build

66 From Foraging to Fine-Dining The Velvet Glove

Layout Dana Jensen

68 Feel the Heat South Beach Casino & Resort

Advertising Art Caitlyn Hawrysh Haier

70 Thirty Years of Smiles Mona Lisa Ristorante Italiano

Contributing Photographers: 100 Acre Woods Photography Katy Winterflood Photography Steve Salnikowski Elise Nadeau Ryan Simmons

76 Cultivating an Appetite Horfrost 78 Destination Delicious The Greenwood Inn and Conference Centre

13 localfare


Party in a Box

Backyard Weddings

79 Not Just Winging It Smitty’s 80 Feeding the Neighbourhood The Original Pancake House 82 Giving Back Winnipeg Harvest Meal Share


How Do You Use?


84 Homemade Veggie Burger Toad in the Hole

Made to Order

86 A Little Bit of Country in Everyone The Hitch n’ Post Ranch


Winnipeg restaurant’s recipes

Production services provided by: S.G. Bennett Marketing Services Art Director Kathy Cable

74 From Farm to Table Granny’s Poultry


Advertising Account Executives Robert Bartmanovich Gary Barrington Cheryl Ezinicki Ross James Gladwyn Nickel Mic Paterson Colin James Trakalo

64 From Facebook to Front Door The Mobile Maitre D’

72 Well-Seasoned Bailey’s


Managing Editor Carly Peters

50 Leading the pack WOW! Hospitality

24 Nice Rack–

Herbs and spices any cook should have on hand

Associate Publisher Jason Stefanik

Contributing Writers Kelly Gray Lea Gunner Jillian Mitchell Shayna Wiwierski

56 Double Take Sydney’s at The Forks and Rudy’s Eat & Drink

Winnipeg food bloggers talk


© Copyright 2013 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. While every effort has been made to ensure the accuracy of the information contained herein and the reliability of the source, the publisher in 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:


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*6% alc./vol. ®/MD Anheuser-Busch, heuser-Busch, LLC.

WELCOmE | Scott Jocelyn

A Note of Inspiration A message from Scott Jocelyn, Executive Director of the Manitoba Restaurant and Foodservices Association I am very pleased to welcome you to the fourth

In terms of food muses, Saint & Sinner came from

issue of LocalFare Magazine. As you can see by our

that push and pull you might get when you go to eat

cover a lot of ideas inspired the features in this

- sometimes you just feel like an indulgent dish, while

edition. From the people that create the plates

other nights you go the healthy route. But whether

(and take the photos) to fresh ingredients, we’re

you’re “bad” or “good,” this feature will serve up a

thankful for the culinary bounty our province has

great meal from five of our member restaurants. And, hopefully we in turn can ignite a culinary

to offer. In 2013 we took a lot inspiration from the

passion in you. We have four mouth-watering

people around us. In Getting Blogged Down

barbecue recipes for the guys, and four equally tasty

three local food bloggers dish on what they love

images for the ladies in Man Made, a twist on a

about food in Manitoba and offer up some insight

favourite comfort food using kale, tips for creating

- everything from their best posts, to hidden

a fresh backyard wedding, and of course our regular

grocery/restaurant/chef gems, to what’s their go-

department, Made To Order, which features recipes

to Sunday dinners; and we are very excited to be

from restaurants around Manitoba.

featuring Tara Miller of 100 Acre Photography. Her

Has LocalFare sparked something in you? If so we’d

story is sure to motivate and encourage readers

love to hear your feedback, or ideas. You can always

to achieve their goals no matter what they are, or

check out our Facebook page, or email Managing

what they think might be in the way.

Editor, Carly Peters, at

Manitoba’s Largest Custom Coffee Roaster Proudly Supplying Manitoba’s Foodservice Industry Locally Roasted Coffees • Brewing Equipment Programs • Excellent Customer Service Ask for us at your favourite restaurant

Love your coffee experience at home, purchase fresh from our roasting house on St. James Street 13

Contact us at (204) 697-4800 or visit





Saint & Sinner There’s really no “good” or “bad” when it comes to these recipes. Choose to go indulgent, or show some restraint. Either way you’re in for helluva meal. Photos By 100 Acre Woods Photography


Pineridge Hollow’s Linguine Carbonara localfare


Sinner version 1 lb linguini pasta

1 c grated parmesan cheese

6 oz. bacon

¼ c butter

4 egg yolks


½ c 35% whipping cream



Saint version 1 lb organic Einkorn Linguini (super high in fiber and protein) 8 oz. lean ground chicken sausage

1 c cherry tomatoes (high in vitamin A and C, beta-carotene and lycopecine)

1 large shallot

¼ tsp chili flakes

4-6 cloves of garlic (helps manage blood pressure and cholesterol

1 tbsp fresh chopped parsley

levels) 2 organic free range eggs

fresh cracked pepper and salt to taste reserve ¼ c of the pasta water

2 tbsp olive oil ½ c freshly grated parmesan cheese (plus a little extra for the top) 1 lb asparagus, cut into bite size pieces and blanched in pasta water prior to cooking pasta, cool immediately (high in vitamin k, folate and folic acid) Method: In a large pot of boiling salted water cook pasta until al dente. In the meantime, in a large skillet with olive oil, cook the lean ground chicken sausage. When sausage is almost cooked, add the minced garlic, shallots and chili flakes. In a bowl whisk together the eggs and the ½ c of parmesan cheese. Toss the asparagus and cherry tomatoes in the skillet with the chicken sausage remove from heat. Drain and return pasta into pot, remove from heat add egg and cheese mixture stirring vigorously until pasta is coated at this point you may need to add some of your reserved pasta water if pasta looks dry. Add your skillet mixture, fresh chopped parsley and fresh cracked pepper toss together. Season and top with a sprinkle of fresh parmesan. enjoy the pleasures of the province



Burrito Splendido’s Burrito Sinner version: The Beef Burrito (with extra cheese) Local, organic white flour tortilla Black beans with bacon Roasted onions and peppers Corn and Peppers Double shredded cheese (Monterrey Jack, Mozzarella and Cheddar) Medium Tomatillo Salsa Hot Oven Roasted Tomato and Chipotle Salsa Roasted Jalapenos Sour Cream Chipotle Mayo

The Sinner is unrepentantly un-vegetarian, and has never heard of vegans.

Saint version: The Rubbed and Roasted Tofu Burrito Local, organic whole wheat tortilla Refried beans Mexican Brown Rice Corn and Peppers Queso Fresco Pico de Gallo Mexi-Slaw Fresh Cilantro

The Saint is vegetarian and could be made vegan by cutting out the cheese.


Recipe for Burrito Splendido’s Pico De Gallo




Cumin, toasted 50 g

Lime, juice 2 limes

Tomatoes, diced 4.6 kg

Cilantro 1.5 bunches

Garlic, chopped 12 g

Kosher Salt 12g

Lime, zest 2 limes

Olive Oil 40ml

• Toast Cumin for three minutes at 450F • Chop garlic very finely. Dice tomatoes in a very small dice (remove butt). • Zest limes and squeeze them. • Chop cilantro. • Mix, and serve fresh

Breast health starts with


It’s never too early or too late to make a healthy start. Lifestyle changes can reduce your risk of breast cancer.

Eat Well ● Be Active ● Don’t Smoke ● Limit Alcohol Remember: Early detection work s • Know, look at and check your breasts regularly for changes. • Have regular breast exams by a trained health care provider. • Have regular screening mammograms when age and risk appropriate.


Buccacino’s Cucina Italiana’s Salmon San Fransesco Sinner version 8 oz. Salmon fillet baked to medium

1 tsp basil paste

Sauce for Pasta

1 tbsp butter

1 tbsp olive oil

salt & pepper

1 tsp garlic

8 oz. of semolina pasta

Sauce for Salmon: in a pan sauté

Bread Crumb Mix

1 tsp olive oil

2 tbsp breadcrumbs

1 oz. chopped onion

½ tsp paprika

1 tsp garlic

pinch of salt

deglaze w/ 1 lemon wedge and 1 lime wedge 1 tsp curry powder 2 oz. heavy cream ½ tsp basil paste


1 tbsp butter Method: Toss pasta with sauce and place in bowl, place salmon on pasta, cover salmon with sauce,



finish with 1 oz. diced tomatoes, green onion garnish and bread crumbs all over.



Saint version 6 oz. Salmon Fillet dredged in curry powder and sprinkled with kosher salt (baked to medium) Sauce for pasta 1.5 tbsp olive oil 1 tsp garlic 1 tsp basil paste Salt and pepper 8 oz. of whole wheat pasta Garnish for Salmon Cut Roma tomato in half sprinkle with olive oil and grill Method: Place pasta in bowl, salmon on pasta, tomatoes on sides of salmon, squeeze lime and lemon wedge on salmon, garnish with two oz. greek yogurt, whole green onions and fresh basil leaves.

enjoy the pleasures of the province



Cafe Savour’s Amuse-Bouche Breads Sinner version: WHITE BREAD 1 package dry yeast 2 c warm water 1 tbsp sugar 2 tbsp olive oil or butter 4 c white flour


2 tps salt





Saint version: PUMPKIN OAT BREAD 2 c old fashioned oats 1 package dry yeast 1 c warm water

¼ c wheat germ

1 tbsp sugar

3 c white flour

2 tbsp olive oil

½ tsp fresh grated nutmeg

2 c canned pumpkin

2 tsp salt

• Mix yeast, water and sugar in a large bowl. Let it sit until bubbly, about five minutes. Next, add all remaining ingredients in order, mixing after each addition and adding the salt with the flour. Let dough sit and rise until double in size, approximately 1½ to two hours. • Remove your dough to your floured kneading surface. Knead for five minutes. You may need more flour if dough is too sticky. Shape into desired loaves or buns and bake at 375 F for 30-40 minutes or until done.

enjoy the pleasures of the province



Promenade Cafe and Wine’s Salmon

8 ounces sliced smoked salmon

Sinner version: Smoked Salmon Eggs Benedict with Bacon and Hollandaise

3 large egg yolks

3 tbsp minced shallots

3 tbsp white wine vinegar

3 tbsp chopped fresh dill

2 tsp dry mustard

12 large eggs

Fresh dill sprigs (optional)

1 ½ c dry white wine

6 3/4-inch-thick slices brioche loaf or egg bread,

3/4 c whipping cream

lightly toasted, each slice cut in half on diagonal

Eggs Method: Fill large bowl with cold water. Bring large skillet

add to simmering water. Cook until whites are set, about three

of water to boil; add vinegar. Reduce heat to medium-low.

minutes. Using slotted spoon, transfer one egg at a time to cold

Working with six whole eggs at a time, crack eggs open and


Smoked Salmon 1 L water

1 c sugar

6 5 to 6-oz. salmon fillets with skin

1 c (packed) brown sugar

¼ c salt

3 c (or more) alder-wood smoke chips, soaked in water 30 minutes, drained

• To smoke the salmon: stir first four ingredients in large bowl

that chips smoke and briquettes burn but do not flame.

up, to brine, fully submerged. Cover and refrigerate overnight.

• Using three layers of foil, make another 12 x 10-inch foil

Remove salmon from brine and discard brine. Rinse salmon

rectangle with 1-inch-high sides. Using skewer, pierce six holes

under cold water. Place salmon, skin side down, on rack. Let

evenly over bottom of rectangle. Arrange salmon, skin side

stand until top is dry to touch (do not pat dry), about one

down, on rectangle. Place salmon on foil on grill. Cover; cook


until salmon is firm to touch and glaze forms over salmon,

• Prepare barbecue (medium-low heat). Using two layers of foil, make 12 x 10-inch foil rectangle with 1-inch-high sides. Place three cups smoke chips on foil rectangle. Set atop coals five


minutes before grilling salmon. Position barbecue rack at least



six inches above briquettes. Position vents on barbecue so

until sugars dissolve to create the brine. Add salmon, skin side

adding more smoke chips to barbecue if necessary, 30 minutes to one hour, depending on heat of grill. • Remove salmon from foil, leaving skin on foil. Serve warm or at room temperature. Cover; chill.

Assembly: Place two toast triangles on each of six plates. Top with

one at a time, from bowl of cold water to skillet of simmering

salmon, bacon, and eggs. Transfer Hollandaise sauce to top of

vinegar water. Cook eggs until warm, about 30 seconds. Transfer

double boiler over simmering water. Whisk constantly until sauce

one poached egg to each toast triangle. Spoon Hollandaise sauce

thickens, about four minutes. Remove from heat. Add chopped dill

over. Garnish with dill sprigs.

and whisk one minute. Using slotted spoon, transfer poached eggs,



Saint Version: Poached Salmon with Pear and Apple Salsa Poached Salmon 2 carrots, coarsely chopped

1 (6-lb) whole salmon (with skin), cleaned and backbone

2 celery ribs with leaves, cut into four-inch pieces

removed, head and tail left intact 1 tsp salt

2 bay leaves (not California)

6 L cold water

6 fresh parsley stems (without leaves)

½ c fresh lemon juice

2 fresh thyme sprigs

1 large onion, coarsely chopped

¼ tsp whole black peppercorns

• Wash the salmon inside and out and sprinkle salt on both sides. Roll

• Bring water to a boil with the salmon partially covered over medium

the salmon in one piece of cheesecloth making sure there’s two

to high heat for approximately 25 minutes. Fish will be 145 F with

layers of cheesecloth covering the entire salmon and tie both ends

instant read thermometer in the thickest part of the fish. Remove

with kitchen string. Put salmon in a large pot or roaster with a rack

from heat and let sit in the liquid for 30 minutes uncovered to cool.

across two burners on the top of the stove. Add cold water and it

Then move fish and the liquid into the refrigerator for at least eight

should cover the fish by one inch, lemon juice, vegetables, herbs

hours. • If you do not have the large pot or roaster you can always portion

and peppercorns also added into the water mixture.

the salmon into three pieces use a smaller pot. Cooking time will be 20 min.

Pear and Apple Salsa 2 large ripe but firm pears (bartlett)

2 tbsp fresh lime juice

1 small Granny Smith apple, peeled, cored, chopped

¼ tsp ground allspice

½ c chopped fresh cilantro

¼ tsp ground cinnamon

3 ½ tbsp honey • Bring medium saucepan of water to boil over high. Add pears

to bowl of cold water. Drain. Place apples in large bowl. Mix

and cook for 30 seconds. Using a slotted spoon transfer the

in all remaining ingredients. (Can be made four hours ahead.

pears into the bowl of cold water. Drain pears. peel and chop

Cover and chill.)

coarsely. • Bring medium saucepan of water to boil over high heat. Add apples; cook 30 seconds. Using slotted spoon, transfer apples

enjoy the pleasures of the province


FEATURE | Getting Blogged Down

Getting Blogged Down Winnipeg food bloggers talk about why they love eating in this city, and share some of their culinary secrets By Carly Peters

Kathryne Grisim LocalFare: Why did you start a local food blog?

LF: What makes Manitoba a great food destination?

Kathryne Grisim: I am a media planner by profession and when I

KG: Winnipeg and Manitoba are wonderful food destinations

started my own media consulting firm, entitled The Media Chef, I

because of our talented chefs, the abundance of local food from

thought it would be a logical extension of my brand in addition to

blueberries, through pickerel and wild rice, to bison and last (but not

a vehicle to demonstrate my skills in social media to current and

least) the cultural diversity of this region. Fusion takes on entirely

potential clients. I started writing in January 2010 and have written

new meaning when practiced in Manitoba.

well over 600 posts since then. Like a stone thrown into the middle of a pond, the ripple effect was almost immediate.

LF: Can you let us in on some hidden food gems. KG: Restaurant hidden gems: Chez Sophie on Cathedral in St.

LF: Did you like to cook before you started the blog? Where do you

Boniface, Bin An (Vietnamese) and Pete’s Place on Main St; all you can

find your food inspiration?

eat sushi at Magic Sushi 2 on Keenleyside, Sonya’s (eastern European)

KG: I am not a trained chef, but I am a trained eater, having spent

on Henderson Hwy, Casa Grande on Sargent is a favourite for

most of my career connected to restaurants and food creators in

authentic Italian food. And dining at the culinary schools is amazing

some fashion. I call myself a “food appreciator.” I did and do find

for the food and the price.

inspiration everywhere – in the fiction and magazines I read, TV

My husband and I like to go North End shopping to Tenderloin

shows I watch, through my social media contacts, and lastly, based

Meats on Main St., Gunn’s for bagels, Nee Chi Foods for blueberries,

on what I have in the house and/or special requests from my family.

and bannock and Cantor’s for deals. Of course we love De Luca’s and try going at lunch time for their mezzanine offerings.

LF: What are some of your favourite posts you’ve done? KG: I write about my sisters and my family and how we all believe that food=love. But I would say my favourite posts are about learning about local food and its cultural connections in far off places. Spaghetti tastes entirely different when you are on the Mediterranean Coast of Italy and you are gazing over the water from a restaurant on the mountainside as you served by a “real” Italian waiter. LF: Best part of blogging about Manitoba? KG: Oh my goodness-Manitoba has so many amazing restaurants. We have places that we frequent when we are up on the east side of Lake Winnipeg in summer. In the last couple of months I have visited and dined in Portage la Prairie, St-Pierre-Jolys, Neepawa, Minnedosa, Russell, and Thompson. We were just in Selkirk last evening and the dining experience


was world-class.




Getting Blogged Down | FEATURE

Ben Benton LocalFare: Please tell me a little bit about why you started a local food

LF: Can you let us in on some hidden producer and grocery food gems.

blog? How long have you been writing it? How has it grown since you

BB: Here’s a “short” list: Love the folks at Stonewall Elk. Elk’s a great


meat; Frigs. They’ve got all kinds of prairie awesomeness including

Ben Benton: Honestly, I started a food blog out of spite. I was tired of

the aforementioned Elk. Also Bison. Goose. Rabbit. It’s all local and

reading these rave reviews, only to find the actual experience less than

butchered on site. They even have a smoker out back. Their Bison Bacon

glowing. So I set out to publish a scathingly honest account. But during

is a bucket list item in my opinion; Fort Whyte Farms. Anything they do

development of the concept, I realized that while an antagonistic

is brilliant. Pasture raised chicken. Produce. Honey. And it has a social

approach was easy and guarantee a certain amount of traffic, it was

benefit, teaching inner city kids about sustainability, environment,

also damaging. So my mission statement “celebrating foodie finds and

healthy food, where food comes from etc; Harvest Moon Local Food

destination dining” became a touchstone, guiding my words. It’s not that

Initiative is a group of 10 farm families and two family-owned meat

I won’t point out fails, errors, or opportunities for improvement, but

shops located in southwestern Manitoba. Each month you place your

where it can be, my focus would be on positives.

food order through their website and they deliver on the forth Saturday

That was just over five years ago. Since then Savour Winnipeg has grown from focusing on restaurant reviews to a wider dialogue on all things food related in the Winnipeg market. We offer education and we’ve been in TV, so it’s obviously resonating.

to several different locations in Winnipeg. It’s about as field to fork as you can get unless you go start yourself a farm. Markets: Very excited about the Neechi Foods Co-op that will be opening soon. You want to talk about local fare, they’re offering oven-fresh bannock, fresh and frozen wild blueberries, wild rice, local

LF: Where did you find your food inspiration and where do you find it

fruits and vegetables, Manitoba-caught fish, specialty jams; Whiteshell


Dairy Foods. They’re making all kinds of awesome cheese. Stuff you just

BB: What inspired me originally was learning new techniques and the

couldn’t get here, like Queso Fresco, which is a real boon for my love

simple joy and fascination of the process as heat, or other chemical

affair with Mexican food; Also I spend hours in Young’s or Dino’s, and

interactions transform ingredients. That still drives me a lot, but lately

there’s this tiny little Latin place on Sargent called El Izalco. It’s like two

it’s been about flavour balance. When you get that delightful mix of

aisles but wow do they have some great south American stuff. Fresh

spice, salt, acid, sweetness, bitterness, hot and cold, and texture just

corn tortillas, tamales, pupusas, chorizo. And they’re so friendly.

right, whether it’s working with, or in contrast to each other, it can elevate a dish from good to great. As for food influences, I’m a huge proponent of local, and helping to explore and define prairie cuisine. But I’m drawn to anything with lime, cilantro and chilies, so that often takes me into Thai or Mexican territory. LF: What is the best part of blogging about food and beverages? BB: Blogging about food and drink...well it’s low-hanging fruit if you’ll pardon the pun. It’s a fundamental thing, something we all need. It unites us as human beings, brings us together, so nearly anyone can relate. Plus, there’s just so much to talk about. Every day I’m discovering something new, something awesome. There are so many cool things going on in Winnipeg, and our province, right now. Also, I really like to eat, so there’s an intrinsic motivation. LF: What are some of your favourite posts you’ve done? BB: I loved creating the post about making acorn flour. Documenting the process was really fun and informative. I also enjoyed the 12 Try Before You Die Poutines post. It’s become one of my most read posts of all time. Winnipeggers are really passionate about their poutine.

enjoy the pleasures of the province


FEATURE | Getting Blogged Down

Emma Durand-Wood LocalFare: Please tell me a little bit about why you started a local blog?

Over the years I’ve also become a lot more interested in where our food

How long have you been writing it? How has it grown since you started?

comes from and how it is produced, and to that end it’s been fantastic to

Emma Durand-Wood: I started the blog in early 2009 along with two

discover the various farmers’ markets, CSAs and meat subscription services

friends of mine who also moved to Winnipeg around the same time as I

that are available in this neck of the woods.

did. I’d been noticing interesting, quirky, under-appreciated things about the city long before I moved here - my family has relatives here and as a child and teenager I spent many summers visiting Manitoba. My friends were also noticing a lot of misconceptions about the city, so we decided to start the

LF: What foodie areas do you like to focus on (reviews, recipes, news), and why? EDW: I’ve mostly focused on local food-related idiosyncrasies rather than restaurant reviews or recipes - there is an abundance of quirkiness here. For

blog together (though they have since both moved away, and I’m the sole

instance, most people outside of Manitoba have never heard of honey dill

blogger now). The city has such an inferiority complex and it’s been fun to

sauce, but it’s the traditional dip for chicken fingers here. I was not familiar

remind people that there are all sorts of unique aspects to the city that

with the term “dainties” before I moved here, but now it seems to be just

they weren’t aware of. It has been really neat; locals are, I think, pleasantly

the perfect word for “small desserts.” Then there’s pickerel, Winnipeg rye

surprised about our observations of the city.

bread, and Winnipeg-style cream cheese, and vinetarte. The list of locallyprized foods goes on and on, and I’m on a mission to identify as many of

LF: Where do you find your food inspiration? EDW: I grew up in Alberta eating good, basic, homemade “Canadian” food, but before moving to Winnipeg I lived in Vancouver for several years,

them as possible. There’s also the fall suppers, the meat draws, the Bud Spud & Steaks, our seasonal ice cream shops... lots of local food customs have caught my eye, and it’s been fun to write about those, too.

which really exposed me to a lot of awesome foods from other cultures. I

LF:What are some of your favourite posts you’ve done?

was pleased to find that Winnipeg has a wide variety of restaurants - from

EDW: In terms of food-related posts, the one I did on Imperial cookies back

greasy spoons to ethnic eateries to upscale, fancier establishments - there’s

in 2009 is the blog’s most popular post to date and still gets the occasional

someone for everyone.

comment even three years later. Once I realized how delicious these cookies

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Getting Blogged Down | FEATURE

are, I solicited recommendations for the best place to get them in town. My

dates, and for special occasions, In Ferno’s Bistro on Des Meurons is such a

plan was to visit the most suggested places and declare which bakery made

treat. Lastly, D.A. Niels for kitchenwares, linens, small appliances, barware,

“Winnipeg’s Best Imperial Cookie.” Sadly, I still haven’t gotten around to

etc... that place is a threat to my wallet.

doing an official taste test, but for what it’s worth, I think the High Tea Bakery on Portage makes the best ones out there. They’re quite different from the ones you tend to get in coffee shops, but are just outstanding in quality. The bakers there even made special versions of them for Queen Elizabeth’s visit to Winnipeg in 2010 and for the Royal Wedding in 2011. LF:What makes Manitoba a great food destination? EDW: I like that so many restaurants here make it a priority to use local ingredients. And there doesn’t seem to be an air of smugness about good food that I have noticed in other big cities like Calgary and Vancouver; it seems like folks here appreciate and celebrate good food without getting pretentious about it. And of course, there is no shortage of eateries to check out - I know I’ve got a long mental list of places I’m looking forward to trying. There is just so much variety, and everyone has their favourites that they are happy to introduce you to. LF: Can you let us in on some hidden food gems. EDW: I don’t have a ton of disposable income to try new restaurants very often, so I try to really pay attention to word of mouth for recommendations I can trust. Mercadito Latino on Henderson has a great little Latin foods market (best price I’ve ever seen on corn tortillas) and a cozy cafe in the back. The Crusty Bun on St. Mary’s Road is my go-to place for breakfast or brunch

Prairie Fruit Growers Association Your source for fresh Manitoba u-picked and pre-picked local fruit.


to find fruit u-picks open near you! enjoy the pleasures of the province



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The Cost


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.


Value for your Membership



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.


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.


The time to join is NOW! Contact our office for more information 204.783.9955 or visit




spice up your career at

Culinary Arts & Design Winnipeg Technical College's (WTC's) Culinary Arts & Design program gives students the practical skills and knowledge required to enter the food service industry. This Level 1 apprenticeship accredited program also allows experienced food production personnel to enhance existing skills.

Entrepreneurship Program WTC and The University of Winnipeg have joined forces to create a program never before seen in Manitoba! Successful graduates of the Restaurant & Food services Entrepreneurship Diploma Program will have all the hands-on skills and business acumen necessary to open their own restaurant!

Skilled Graduates for Hire WTC's Culinary Arts & Design and Hotel & Hospitality programs continue to produce skilled, career-ready graduates that meet the growing demand in Manitoba's red-hot restaurant & food services industry. 204.989.6500

Nice Rack Herbs and spices any cook should

pROFILE | Hearth and home


Ginger - not only for in ginger snaps, ground ginger can be


Rosemary - an aromatic herb that pairs well with both sweet and


Paprika - a Hungarian sweetie that goes well with eggs, meat

savoury. Works especially well with lamb.

substituted for fresh in a pinch with great results, use ½ tsp dried for every 1 tsp fresh.

poultry, stews, and vegetables, generally added at the end of

Oregano - this well known “pizza” herb can become bitter and


cooking to not diminish colour or flavour.

overpowering if too much is used on mild flavoured foods, and

9 Sage - use with a light hand as sage can easily overpower a dish, pairs well with garlic, thyme and oregano, also works well with

can easily be substituted with marjoram if you run out. 3

Cinnamon - added as a prime ingredient in a variety of sweet baked

fatty meats and sausages as it aids in digestion.

items, cinnamon also works well in marinades, dressings, meats,

10 Cumin - a Mexican favourite, this spice is best freshly ground and

poultry, and fish.

is a great addition to roasting peppers, squash, and dishes that

Basil- a must have for enhancing tomatoes, basil is also the base for


include flavourful cheeses like feta. 11 Dill - not only for pickles, this herb pairs well with fish and is also a

a delicious pesto. 5

Nutmeg - an essential ingredient in any cream sauce, or even add

great addition to potato soups and chowders.

a pinch to your mashed potatoes, this spice is more commonly

12 Thyme - this pungent herb gives great flavour to hearty meats.

known for baking with. Peppercorns - available in whole, cracked, coarsely ground, and


ground, freshly ground peppercorns are a must for any savoury dish, and is a great way to top off a few sliced strawberries drizzled with balsamic vinegar.











Compiled by Chef MJ Feeke of Benjamin’s Gourmet Foods Hearth and home | pROFILE Photo by 100 Acre Woods Photography

have on hand, and how they can enhance your dish Chef Tips for Herbs: same purity of flavour as fresh herbs and they go stale

• When using dried herbs rub them together in the palm of your hands before using to release more flavour.

quickly. Ensure dried herbs are still fresh by checking if

• Because of their more intense concentrated flavour,

they are green and not faded, and crushing a few leaves to see if the aroma is still strong.

dried herbs can be substituted for fresh herbs at a ratio

• Always store them in an air-tight container away from

of 1 to 3.

light and heat.

• While dried herbs are convenient and can be great for longer cooking times, they don’t generally have the

Chef Tips for Spices: • Ground spices release their flavours readily. In long cooking dishes, such as stews, add these near the end of the cooking time to minimize the “cooking off” of its

• Whole spices release flavour more slowly than ground and are ideal for using in dishes with longer cooking times. • For easy removal after cooking, tie in cheesecloth or place in tea ball before adding to foods.








enjoy the pleasures of the province


Man Made

Hearth and home | pROFILE

Recipes the guys will like, photos the girls will love Photos by Katy Winterflood Photography

enjoy the pleasures of the province


FEATURE | Man Made

Gorgonzola Stuffed Fillet 80 grams gorgonzola one each fillet egg yolks 1 tbsp grainy dijon ½ tsp coarse black pepper pinch coarse salt 1 tbsp fresh parsley, chopped fine 1 tsp thyme, chopped ½ tsp rosemary, chopped 20 grams red peppers, roasted, chopped 20 grams bread crumbs 6 oz. beef fillet double smoked bacon (raw) 8 slices (two per fillet) Directions: • Knead gorgonzola by hand to make paste. Add all ingredients into a mixing bowl and mix with a rubber spatula to incorporate. DO NOT put into processor and puree. Set aside. • Make incision in the middle of the side of each filet. Insert knife and make a pocket without piercing any sides of the meat with a small and sharp knife. • Using fingers (with latex glove), stuff 1½ - 2 oz. of stuffing into pocket of each steak. • Slightly flatten bacon. Tightly wrap each filet with two slices. Secure bacon with a silicon band or putting a wooden pick trough it. The bacon should be wrapped tightly around without stretching it too much for best result. • Store in the fridge for couple of hours before cooking this gives it a chance to set. • It can be grilled on a barbecue or seared on a hot pan on both sides and finished in a oven ( set at 350 F) to your liking - medium rare or medium preferably. Finish the cooking by melting a small amount of crumbled cheese on top just before serving. Goes well with some grilled asparagus and home roasted potatoes.


Recipe from Chop Steakhouse & Bar




Man Made | FEATURE

Holey Burgers Sauce: 5 white onions 5.5 l ketchups 3 c worcestershire sauce ¾ c brown sugar 1 / 3 c chili powder 1 / 3 c ground black pepper

2 bay leaves 3 c of water 3 tsp paprika Patties: 5 kg lean ground beef 175 ml milk 50 ml mild spice 50 ml onion powder 2 cloves garlic 3 eggs • Keep the meat cold as much as possible before use. Do not over work the meat. Handle it as little as possible. Divide the meat into equal portions and form patties about 3/4-inch thick at the edges. Since burgers shrink and pull in as they cook, dimple the centre. Put the patties in the fridge, covered tightly with wrap, while the grill heats up. • While cooking avoid flipping too much. Constant turning will toughen and dry out meat, and if you flip too soon, burgers will stick. Cook two minutes per side for rare, three for medium-rare, four for medium, and five for well-done. Recipe from Muddy Waters Smokehouse

enjoy the pleasures of the province


FEATURE | Man Made

Pulled Pork Pork Shoulder, or “Picnic Roast” Apple Butter Barbecue Sauce (From Danny’s Whole Hog or DIY recipe below) Dry Rub • Heat oven to 250 F. Apply dry rub generously (you can add a little barbecue sauce, but it’s not required). Depending on the roast size cook for three to six hours, ensuring the internal temperature is 170 F. • Let the meat rest before hand-pulling the roast. Top with barbecue sauce and coleslaw on a fresh bun. Serve with more sauce. Recipe from Danny’s Whole Hog

Zesty Apple Butter BBQ Sauce 1 c (11 oz. Jar) Apple Butter

1 c Finely Chopped Onions

½ c Ketchup

1 tsp Apple Cider Vinegar

1 tbsp Prepared Mustard

½ tsp Each Minced Garlic And Paprika

1 tsp Worcestershire Sauce

½ c Firmly Packed Brown Sugar

3 tsp Liquid Smoke ½ tsp Each Red Pepper, Coarse Kosher


Salt and Freshly Ground Pepper




• In large bowl, combine all ingredients and mix well.

Man Made | FEATURE

Grilled Peaches with Vanilla Bean Ice Cream ¼ c balsamic vinegar 3 tbsp clover honey 6 ripe peaches; cut in half with pit removed vanilla bean ice cream (1 generous scoop per dessert) caramel sauce fresh mint leaf • Mix vinegar and honey in medium bowl, add peach halves, toss to coat • On medium heat, grill peaches for four to six minutes or until soft - baste with excess sauce as you grill • Serve warm over vanilla bean ice cream, drizzle with caramel sauce and garnish with a fresh mint leaf. Serves 6. Recipe from Famous Dave’s BBQ

enjoy the pleasures of the province


pARTY IN A BOX | Backyard Weddings

Natural Love Create a backyard wedding with a little bling and a lot of balance By Carly Peters

We spend much of the winter cooped up indoors, so when the last bit of

the right juxtaposition. Leafloor points out that a canopy of trees is the

snow melts so does our hearts. Weddings beg to be set in the summer sun,

perfect place to hang a chandelier. She also suggests bride/groom use a

and a lot of brides-to-be are choosing their own, or someone else’s, backyard

real gazebo as their wedding stage (google The Resort at Pelican Hill for a

for their blissful day. But, if you think backyard weddings are all about bare

stunning example), rather than a simple trellis set-up for the event. She also

feet, and daisy chain headbands, think again.

adds have the guest’s chairs circle around the stage, instead of having them

Kasandra Leafloor, owner of Purple Peony Wedding and Event Florals explains that backyard weddings don’t necessarily have to be “earthy,” but it’s

sit in a linear line. “It’s just a little bit more interesting, and visually appealing. You want something that sets you apart.”

also not the best setting for high opulence. “You want to find a balance between high-end, and ‘low budget.’ You can incorporate some of that luxury, but still have a laid back feel,” she states. That ambience can all start with the colours your choose. Leafloor states

When it comes to flowers, Leafloor’s specialty of course, she suggests bridesmaids carry a clutch of all one kind of bloom for summer simplicity, while poking a row of flowers into the groom and groomsmen’s pocket is an

she’s seeing a lot of yellows in this season’s flowers and decor, as well as

innovative way to replace the traditional pocket-square. She adds there’s also

white, and navy, which is a touch more polished than straight black and plays

a trend toward buttonhole creations that offer bigger pieces as points of

into the hot nautical trend.

interest, and different foliage.

“Also, remember green is nature’s neutral. Use emerald as an anchor colour

is a good idea for inspiration, couples have to ensure seasonal, and regional

and you’ll be on point for spring.” Utilizing the green space’s natural decor blended with a bit of bling offers

I “do” to this recipe from Rembrandt’s Bistro: Scallop Ceviche 1lb 10/20 Scallops, raw, small dice pieces ¼ c Lime Juice ½ Lime Zest 3 Tbsp Red Pepper, small dice 3 Tbsp Roma Tomato Concassé (Remove skins and seeds, small dice the tomato meat)

2 Tbsp Green Onion, finely sliced 4-12 dashes Tabasco Salt and Pepper to taste • Mix all ingredients together, let stand for 10 to 15 minutes. Serve immediately. • Serve in shot glasses with salted rims, a lime wedge


and a Demitasse Spoon




As for floral varieties, while looking to wedding magazines, and websites stock.

Backyard Weddings | pARTY IN A BOX

“A lot of times brides will see something on Pinterest and say ‘this is what I want,’ but it might be very hard to get, which means more money for them,” she explains. “Your best bet is to look at local photographer’s websites and you’ll get a better idea of what’s seasonally available.” Some of the summer’s hottest flowers, which will fit into this season’s colour palette, include Oncidiums (an inexpensive orchid), Button Mums, Pincushion Proteas, Billy Balls, and even yellow Roses. Yet, what is truly the most memorable part of any wedding? The food. “For outdoor events, the interactive style is by far the most popular that we are booking,” states Frances Wellink, general manager of Rembrandt’s Bistro and Conference Centre, located in Lockport. “Planners are decorating the outdoor space with less formal seating and more cocktail tables, benches or even patio loungers. We then set up three to four ‘Action Stations’ in the outdoor space, plus we include a few passed butler style hors d’oeuvres and then compliment that with a few platters laid out.” By “Action Stations”, Wellink means that a chef is enticing the guest to come to their station and watch a dish being prepared, sample the cuisine, and even ask questions if they would like. One chef might be searing mini lamb chops with a yogurt raita, while another chef prepares mini tenderloin sliders; while on the other side of the space, a chef might be flambéing shrimp marseilles, rolling fresh sushi rolls, or stuffing peking duck crepes. “A backyard wedding is far more relaxed then our ballroom weddings,” she adds. “For example, in the ballroom we might pair our roast chicken entree with a refined chateau potato. While in outdoor affair a country russet potato salad with a dill and horseradish crème fraîche might be more fitting and fun.” What’s more fun than a plethora of sweets after dinner? This year brides and grooms are very interested in dessert bars, states Wellink, adding some of the creations they’ve done includes an ice cream bar with different sauces and toppings; mini desserts like creme brulees,

Quick tips for a 2013 spring/ summer backyard wedding • THEE Colours for spring: Yellow, navy, and white; Emerald • The Setting: A real gazebo with chairs circled around it

cheesecake bites, and petit fours; dessert shots with summer flavours such as Key Lime Pie, Lemon Chiffon, Berry Fantasy and Classic Triple Chocolate; assorted tortes bars; and flambé stations featuring cherries jubilee, crepe suzette, dark rum and pineapple or bananas foster. And, finally, under bright summer stars, dance the night away having enjoyed your big day.

• The Decor: Chandeliers hanging from the tree canopy; Individual cakes/desserts as part of the table decor, or one large cake per table as centrepiece • The Flowers: Oncidiums, Pincushion Proteas, Billy Balls; Clutch style for the bride, single bloom for bridesmaids, and unique buttonholes for the boys • The Food: Inviting “action stations,” dessert bars, and pitchers of sangria, margaritas, or mojitos

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:

Visit our website: enjoy the pleasures of the province


FEATURE | Tara Miller

In the Eye of the Beholder Tara Miller’s stunning photographs are guided by her ability and ambition, not her visual impairment By Carly Peters

Tara Miller has spent all her life not seeing

deterioration of her sight with issues such as

couldn’t see three dimensional images so my dad

what others do. Even in her younger years as a

glaucoma. But, as far as she was concerned, the world

used a drafting set and would draw shapes for me.

photographer she had an uncanny ability to visually

looked “normal” to her.

He’d shade them in a certain way so I could learn

create stunning three-dimensional images in a world of otherwise flat portraits, and capture unique moments in time that made her an award winning artist. The fact that she actually can’t see is secondary.


The co-owner and photographer for 100 Acre



“When you are born with vision issues you’re used

helped me understand whether an image was up

Her parents never treated her like a visually

close, or far away. Now using light and dark I can

impaired child either. And they certainly didn’t bat an

see 3D and the angle of something in my head like a

eye when she picked up her first auto-focus Nikon in


Woods Photography (you can see examples of

1982, which she used to snap photos in the summer

her work through out this magazine) was born

garden, and preserve memories on family vacations.

with congenital rubella syndrome which caused her to have 80/20 vision, and would cause future


what it would look like in 3D. The shading also

to it. You don’t know you’re ‘different,’” she states.

“My dad is very artistic, so may be it was genetic. But he also showed me ways to be an artist. I

Unfortunately, as she moved into junior high, Tara began to notice she could not see images in her camera’s eye piece any more. While she still did work in the school’s darkroom, she shifted her

Tara Miller | FEATURE

artistic gifts to music, which she played a lot by

to focus an image by the movement on

ear, and oil painting and water colours. And, as she

the lens, and how to set up equipment

Tara’s Tips for Shooting Food with Your Phone

moved into the workforce, her focus became finding

using memorized angles. She began doing

1) Sit close to a window. Use it as side lighting. A

her place in a market that was just beginning to

this so well that no one was aware of her

north-east facing window is ideal because the

accept people with disabilities.

diminished vision.

light is most diffused, while a west window is a

“Then there was not a lot of opportunity for

“A lot of times people didn’t know I

the visually impaired, and I was almost close to

couldn’t see, and I wouldn’t tell them.

2) If the sun streaming through the window is too

being legally blind,” she recalls. “I was told I could

I wanted to be judged on my pictures,

bright diffuse it with a napkin. Never shoot in

either make sandwiches, be a janitor, or show

not by my visual impairment,” she states.

apartments to people near Central Park.” Luckily, Miller landed a job with MTS in accounts payable as a file clerk. She took it upon herself to change the filing system from numbers to colour coding, while also keeping on top of new papers which arrived daily. The ambitious project took her over a year and a half, and garnered her first accolades as being someone who wasn’t deterred by her “disability.” “There was a story written about me in internal MTS newsletter that said No Limitations. When given the chance I could do the work,” explains Miller. After getting married, and being laid off from

“And you do get the negative people,

little too harsh.

full sunlight, it will wash out the colour. 3) If you’re shooting at night, or a low lit restaurant, a candle adds a nice touch of light.

the people that say ‘oh, it must be the camera you’re using.’ But it can’t be, you

4) Shoot from an “eating angle” which is about 45 degrees

are learning a craft, you are trained, it’s your passion. You can’t fake that with equipment.” After cataract surgery, Tara was left

5) Turn off the flash. It’s too harsh and will wash out the colour. 6) If there is a dark spot on the plate use a compact mirror to catch the light and bounce it on to the

with aphakia, an absence of the lens on the eye. This left Tara with the ability to see ultraviolet wavelengths that are

dark spot. 7) If you can’t get the right shot in five minutes,

normally excluded by the lens, seeing light as whitish blue or whitish violet.

put down the phone and pick up the fork. Enjoy your food!

“When I would shoot outside everything would pop. The green in the

it also set her on a course to give back and help

found herself in Thunder Bay, again looking for

grass, the clouds. But when I’d get home and look


a job. Even though she lacked knowledge about

at them on the computer monitor colours looked

sales or finances, Miller took a position with a

dull. In my [photo] art pieces I’d have to re-create

emailing and opening up with their stories. And

company selling credit cards.

the vivid colours I remembered seeing outside.”

they weren’t all about being visually impaired.

MTS (due to the public to private shift), Miller

“I knew I had to push myself further and

These bold colours are best showcased in a

“I was amazed at the amount of total strangers

People with MS, or other issues felt they could

approach people in a positive way. I didn’t matter

striking image of lightening which she took while

take something from my story and use it to make

that I couldn’t see the people, I just had to speak

Jeff and their son were on a family photo outing.

them stronger. It’s more than just about vision, it’s

to them in a gracious way. You can hear people,

“Even if I loose all my vision, I will still

you hear their tone,” she says, adding she quickly

remember that moment because we were doing

became a top seller and the “to-go” person when

it as a family,” she says.

a disgruntled client needed to be handled. “This

about defying limitations no matter what.” Tara, along with her work as a commercial photographer with Jeff, continues to share her

That moment has also inspired others. Tara

story and inspire others as a keynote speaker.

is where I really learned about self esteem in

entered the photo in CNIB’s 2011 Eye Remember

And, even though she now only has 10 per cent


photo contest, which was open to all Canadians,

vision in her left eye, and may end up even losing

This self assurance would come in handy

not just the visually impaired, and won top prize

that someday, Tara states she would never wish

as she and Jeff, her husband, moved back to

(the photographer judges, like other clients, were

to see the world the way others do.

Winnipeg, and started down a new career path

not aware the she had any vision problem when

that utilized some old skills.

she entered). The win generated hundreds of

made me the person I am. Who knows if I would

congratulation emails from around the world, but

have found what I was meant to do.”

“Jeff was having a mid-life crisis,” she laughs.

“Would I wish for eyesight, no, because it

“So he went back to school at Tec Voc to take photography. I decided to tag along, and sometimes I would try out the projects he was doing.” In order to see what she was shooting, Jeff tethered Tara’s camera to a monitor that would enlarge the image. “I could see things, things I have never seen up close, like the veins of a leaf, dew, or a bug,” she marvels. As she began to shoot more and more, she learned how to frame photos by judging light

Brought to you by

and colour (the drafting set skill re-ignited), how enjoy the pleasures of the province


Every picture should deliver a message. We can make it happen.

Find examples of our food photography throughout this magazine. Commercial



Family Portraits



pROFILE | Moxie’s

Moxie’s Executive Chef Brandon Thordarson

dishes about his culinary inspiration Brandon Thordarson took his first cooking class when he was ten. “Ice cream, cakes, and cookies - every child’s dream,” he recalls of his culinary introduction. Amidst an advanced class dominated by gracious middle-aged women, young Thordarson thrived and was able to quickly pinpoint his niche - the kitchen. Today, Thordarson is the National Executive Chef for Moxie’s, responsible for all menu development. And as he shares, it is in “the everyday” where he finds the most inspiration.

GLOBETROTTER The key to Thordarson’s success? Travel. And eating whenever you can. This globetrotter has lived and worked in Toronto, Whistler, Vancouver, Victoria, Australia and Scotland, and he has travelled through Asia, India and Europe. “I’m settling down now but travel has definitely made me aware of different cultures and their food.”

HIS TWO GREAT LOVES (cuisines, that is)


There are two cuisines this culinary artiste can’t get enough of - Thai and Indian. Coconut milk, fresh limes, and cilantro make the perfect Thai creation, whereas




curry, ginger, and cinnamon are basic ingredients to create authentic Indian dishes.

PASSION FOR FOOD Thordarson’s passion for food is evident in his inspirations and creations. He invites everyone to visit Moxie’s to experience his all-new dishes including parmesan chicken and crispy prosciutto sandwich with house-made herbed cheese, or his fresh salmon with whole grain mustard and dill, to name but a few. “We’re not a one-trick pony,” he says. “Our guests love that they can come to Moxie’s and have something different every time they come.” (Thordarson plus Moxie’s equals match made in heaven.).

Moxie’s | pROFILE




1 | A Pictures Kind of Guy When he needs an extra little kick, Thordarson picks up a magazine. “I find magazines are the most trendy and the most current,” he says. “From there, I get ideas and then I go to the market.” Among his favourites are Bon Appetit and La Cucina Italiana. “I’m a pictures guy. I love the vibrant colours, how current they are,” he adds. “I have probably 150 cookbooks, but you read them once and they’re history, whereas with magazines they’re always a month ahead.”

3 | Can’t-Live-Withouts Rosemary, basil, mint, cilantro and oregano. In Thordarson’s kitchen these five provide the base for any great dish. Oh, and don’t forget salt. He has over 30 types - smoked salt, coarse salt, kosher salt, sea salt, Himalayan salt, Australian salt and more. 4 | The Four Seasons Beets, onions and squash in winter. Radishes, baby turnips, spring peas and mint for spring. Cooking for the season is this chef’s number one tip. It’s fresh and tastes great.

2 | Hell’s Chef Hell’s Kitchen chef, Gordon Ramsay, and his modern British food movement proved inspirational for Thordarson and his career. Indeed, our chef even dined at London’s Maze, one of Ramsay’s restaurants. And, yes, of course he remembers what he ate (his mouth still salivates). “Venison on creamed cabbage with bacon,” he says. “As a starter, fresh beets with goat’s cheese and nuts.”

5 | A Sweet Tooth Thordarson is, as he puts it, a simple, darkchocolate kind of guy. Make it bitter and over 70% cocoa, please. Pair that with a good espresso, a nice biscotti and bam, you have the makings of one delectable dessert.



enjoy the pleasures of the province


pROFILE | Prairie Oils & Vinegars

Manitoba Strikes Oil Prairie Oils & Vinegars, the province’s only oil and vinegar tasting room By Lea Gunner Nestled in a strip mall on Steinbach’s Main

With dozens of flavours from around the

pure. As well, the acidity of store-bought

Street, Prairie Oils & Vinegars seems like any

world, you’ll find what best suits your palette.

balsamic vinegars is usually much higher.

other retail store. But what’s found inside the

Prairie Oils & Vinegars brings in fresh goods

mundane facade is a true delight reminiscent

based on the olive crushing season. Oils from

people from making the trip. Although Penner

of a charming European shop. The locally-

the grocery store just can’t compare says

will ship products, she encourages customers

owned business specializes in the freshest

owner Bev Penner. “What’s crucial about olive

to come for the first time.

and finest 100% extra virgin olive oil, balsamic

oils is the time of crushing the olives. The

vinegar, and specialty and flavoured oils. But

fresher it is, the better it is. The best before

come experience this and try the flavours to

Prairie Oils & Vinegars isn’t just a store – it’s an

date doesn’t mean anything – the crush date is

find what you like,” says Penner.


the most important and grocery store bottles

In Manitoba’s only oil and vinegar tasting

don’t show that.”

The Steinbach location shouldn’t deter

“If you’ve never been to a tasting room,

Penner dishes up a warning to new customers though – once you try the good

room, customers can test out the array of

Penner also explains that many oils in the

products with fresh bread or sip it straight.

grocery store are mixed oils and are not actually

stuff, you won’t ever go back to grocery store products.

Manitoba’s first oil & vinegar tasting room!

204-326-6457 Prairie Oils & Vinegars is a locally owned company whose goal is to provide the consumer with the freshest 100% Extra Virgin Olive Oil in the world. At Prairie Oils & Vinegars, we follow the olive crush in the northern and southern hemispheres to provide the consumer with the most recently produced and healthiest oils available anywhere. In addition to the varietal oils, we also offer the opportunity to enjoy naturally flavored olive oils and gourmet oils to tantalize your palate. Our dark and white vinegars, both traditional and infused, are aged up to 18 years. Using a time honoured aging technique results in a rich, smooth product unlike typical balsamic found in your local grocery store. We’ve created a relaxed and welcoming environment, where you can come in and learn about each of our products and taste before you buy. Whether you like to dip with bread or sip it straight, take your time and enjoy the experience of discovering new tastes and flavor combinations. When you find what you like we’ll bottle and cork it for you to take home and enjoy.

Wedding/Anniversary Favors Gift Ideas Corporate Gifts


Unit 3 - 145 Main Street Steinbach | R5G 1Y5




Mon - Wed: 9:30AM - 5:30PM Thurs - Fri: 9:30AM - 8:30PM Saturday: 10:00AM - 4:00PM Sunday: Closed

HISTORIC walk back in time then look to the future Free admission and parking Walk-ins welcome or book a guided tour Open Monday to Thursday 1 to 4 pm Call 204-360-7905 for details or visit

680 Harrow Street Winnipeg, Manitoba

St. Vital Shopping Centre 1225 St. Mary’s Rd | 204 257 1132 1615 Regent Ave at Lagimodiere 204 654 3345 Polo Park Shopping Centre 1485 Portage Ave | 204 783 1840




MTS Centre 300 Portage Ave | 204 926 5757 Kenaston Common 1620 Kenaston Blvd | 204 489 1199


How Do You Use?


Kale is a nutritional powerhouse, rich in iron, Vitamin A, C and K, and Calcium, and finds itself in good company with other nutritious cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts. Kale pairs well with cheese, especially Parmesan and cheddar, garlic, pasta, onions, pancetta (Italian bacon), chicken, olive oil, and chicken stock which makes it a natural addition to comfort foods like this Baked White Cheddar Mac n’ Cheese with Kale and Bacon from

Baked White Cheddar Mac n’ Cheese with Kale and Bacon YIELD: serves 8 PREP TIME: 5 - 10 minutes TOTAL TIME: 35 - 45 minutes 1 lb. macaroni

3 cups whole milk

¼ teaspoon black pepper

3 tablespoon butter

8 ounces sharp white cheddar, grated

¼ to ½ teaspoon salt, or according to personal preference

½ of a purple onion, diced

1 ounce parmesan, finely grated

6 ounces center cut bacon or pancetta, cooked and

½ teaspoon minced garlic

dash nutmeg

¼ cup flour

dash cayenne pepper

crumbled 3 ½ ounces fresh kale, chopped (about a half a bunch) ½ cup crushed croutons

• Cook pasta one to two minutes less than package instructions. Drain and set aside. • Meanwhile, cut the bacon pieces in half vertically, then into small bite sized pieces. Cook until crispy. Then drain, and set aside. • In a large French or Dutch oven, melt the butter. Saute the onion for 3 - 5 minutes over medium heat, or until tender and golden. Add the garlic and saute and additional minute or two, until fragrant. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat. • Stir in the sharp white cheddar and parmesan cheese, whisking until melted and creamy. Add the nutmeg, cayenne, black pepper, and salt (if desired). Bring to a slow simmer, and then stir in the pasta, bacon, and kale.


• Transfer the pasta mixture to a 3 ½ quart oven safe casserole dish or cast iron pan. Sprinkle the top with the crushed croutons. Bake



at 375 degrees F on the center rack in the oven for 10-20 minutes, or until the mixture is hot and bubbly. Serve immediately.


pROFILE | Red River College’s Paterson GlobalFoods Institute

Hands On Red River College’s Paterson GlobalFoods Institute and Jane’s Restaurant is a living, working classroom By Carly Peters The best way to learn is by doing. And nothing puts that into practice better than Red River College’s Paterson GlobalFoods Institute, which opened to its first intake of students earlier this year. Jane’s Restaurant, named after President and CEO of Paterson GlobalFoods Inc. Andrew Paterson’s mother who was not quite gifted in the kitchen, set in the banking hall of Union Tower is a living, working classroom. Second year culinary arts students in their final semester, as well as the restaurant and hotel management students, work lunch hours and dinners Tuesday through Friday, hosting hungry patrons that hold them to the standards of any white-tablecloth restaurant. “They may be in a classroom, but the pressure is the same. It comes down to the guest,” states Keith Müller, dean, School of Hospitality & Culinary Arts, adding price points are equal to that of the other eateries in the area. “We are pushing the surrounding industry and they push us. It prepares the students for the industry.” Each student is selected as “chef of the day” and must create a feature menu for their instructor/executive chef, which they will be graded on, and elements will then be selected to be served to guests. Jane’s menus are also to be developed seasonally with input from the students. Along with creating fabulous dishes, the students learn about local, sustainable products, and how to source ingredients. “They need to know what is available to them in the market they are working for, whether it be Vancouver or Italy. It’s an integrated learning operation. Other schools may have bits and pieces but their restaurants are not a classroom. Everything here is a classroom,” he says, pointing to the residences on the upper floors, used by students during the school year, but could serve as a hotel in the summer for the hospitality students to run. First year students also get a hands-on learning experience with the school’s Culinary Exchange, a short order restaurant that features global foods, from fresh sushi, to pizza, to tandoori, and of course, hefty burger, house made fries and thick milkshakes. It’s open Monday through Friday, 7 a.m. to 7 p.m. and on weekends from 10 a.m. to 3 p.m. for both students and the public to enjoy. On the second level there are more “standard” learning environments for the 40 students. Baking labs host pâtissier classes, where students create artisan breads in deck



prep, with first years practicing knife skills and building stock in massive pots, while the

Photos: All rights reserved by RedRiverCollege


ovens, and whirl buttery dough in large mixtures. The third floor features basic food garde mange “chefs” in the next room tend to the in-house grown herbs and hand roll sushi. There’s also a mixology lab where the hospitality students learn to create and concoct cocktails, and will also be host to a sommelier course in the future (there’s even lights in the table for properly assessing wines). Additional classrooms for theory dotted through both floors, and enjoy natural light, and stunning views of downtown Winnipeg. Guaranteed to be the hottest event space for summer, the building features a fourth floor patio, with what Müller calls a million dollar view of the Exchange District. With the ability to host 200 people, guests can enjoy great, local food, and be part of real life learning experience.


Your table is ready Whether you’re in the mood for a quick and convenient meal, or an elegant, upscale dining experience, Red River College’s new Paterson GlobalFoods Institute has you covered. Featuring food prepared and served by RRC students, Jane’s restaurant provides an exciting addition to the downtown dining scene, while injecting new vibrancy and life into the Exchange District. Reservations recommended.

Don’t have time for a sit-down meal at Jane’s? At the Culinary Exchange, you can sample an array of breakfast and lunch specials, as well as our regular selection of fresh grab-and-go options, including sandwiches, soups, salads and wraps.

CULINARY EXCHANGE PH: (204) 632-2594

pROFILE | Danny’s Whole Hog

From Rural to Urban Danny’s Whole Hog brings southern-style barbecue to you By Carly Peters

Photos by Steve Salnikowski

If you refer to Danny Kleinsasser, owner of Danny’s

“The men always cooked and took care of

Whole Hog, as the “King of Barbecue” in Manitoba,

the meat. Our barbecue never slowed down, it

Chipotle, and three honey-based, Honey Dijon,

he’ll humbly shrug it off. But truth be told, what

was always smoking,” he says, adding it spurred

Honey Mustard, and Roasted Garlic & Honey -

on his passion for creating and concocting food,

another element that has solidified his knowledge

especially barbecue sauce. “I would buy bottles

about first-rate barbecue.

started as a small catering business, focusing on preparing the perfect pork, has turned into a fullcatering service with an extensive menu, a line of sauces, a new restaurant (more on page 48), and a well-known community figure. But before he was “King,” Danny stood beside his dad while preparing family meals.

from the store, take them home and add other

Butter, Horseradish, Cranberry Chipotle, Raspberry

A great product and superior customer service

ingredients. I’d do things like 50 per cent sauce, 50

has lead the catering business to grow from 20

per cent honey. Just try different combinations and

barbecues to 100, cooking everything from Danny’s

ratios until I found the ones I liked.”

infamous pulled pork, to turkey.

All that tinkering as a kid has now translated into a line of retail sauces - Original BBQ, Apple

“The menu is evolving, we’re not just all pork. We have beef, chicken, turkey, bison, and prime rib. We can even do a veggie burger,” he says, adding there’s also a whole host of sides, including potato salad, perogies, coleslaw, baked beans and even dessert. “My business has grown from listening to my customer and taking it back to my business.” This ranges from offering a full-catering service, to letting clients cook a DIY barbecue with 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. Yet, when you’re king, is there still room to move up? “There’s always a next step. I look back and see


want to be careful and ensure we continue with


where I’ve been and how far we’ve come. But, I what we’re doing well before taking those next




Looking for a Delicious Casual Dinner? Cater your event with a BBQ from Danny’s Whole Hog!

Danny’s Original Pulled Pork Sandwich

BEEF in Manitoba. We are the Ppioneers of WholeTUHog RKEY &BBQ ORK, CHICKEN, With over 30 years experience we are always imitated and never duplicated.

For full event catering that is high quality but casual, choose Danny’s Whole Hog BBQ! We’ll feed your guests in your backyard, a hall, or anywhere else you can think of. We offer succulent pork, tender beef such as prime rib, pork ribs, chicken and now turkey! We’ve got it all. Pick it up and do it yourself, or we’ll do it for you. The menu for your event can be customized to suit your specific needs. Whether you have fifty guests or five thousand, Danny’s Whole Hog can provide a tasty meal and great service for a terrific price. We will even package and leave the leftovers for you! Y & BEEF PORK, CHICKEN, TURKE



pROFILE | Danny’s BBQ & Smokehouse

Southern Style Manitoba’s “King” of barbecue and the Bombers’ QB pair up for a true barbecue experience By Carly Peters Photo by Steve Salnikowski

While the connection between a CFL quarterback

best Southern Pride low and slow cooker, to the

the parallels between Danny Kleinsasser and

in good barbecue.”

16oz Ribeye, Danny and Buck’s Favourite steak on


The blueprint for what would become Danny’s

relationship, and in turn created a true barbecue

BBQ & Smokehouse was first penned on a paper


napkin, and had nothing to do with a full-scale

Both farm boys had big dreams growing up, and

restaurant and lounge, just a simple concept

both turned those dreams into successful careers.

about a line of BBQ sauces and potentially a

Those careers, and their community endeavours

lunch counter. But big ideas can come from little

caused them to cross paths (Danny’s Whole


Hog would provide food for the Winnipeg Blue


turkey, to the Ridiculously Good Ribs™ made in the

he explains. “That’s what makes all the difference

Buck Pierce’s passions is what fueled the pair’s


“Danny puts his heart and soul into the food,”

and Manitoba caterer might not be clear at first,

“Danny started in this business 10 years ago and

Bombers and Investor’s Field), but what brought

look what he’s done with it. I’ve beat the odds as

them both to the table in terms of business was

well. We’ve both blossomed from challenge. We

good ole, southern-style barbecue.

knew the business is tough but we’re were up for

Growing up in New Mexico and playing all

it and knew people would enjoy it,” states Buck.

through the U.S. Pierce knows his barbecue food,

The restaurant, located at 1747 Ellice Ave.

the menu. And of course each meal comes with a smattering choice of sides, including the perfect pairing of baked bean with pork, coleslaw, dirty rice, corn nibblets, and more. Guests can either enjoy some apps and a pint of Danny or Buck’s beer in the lounge while watching the game, or sit back in the relaxed atmosphere of the main dining room, which also features an 11-foot high screen. During the summer the licensed, patio will be the place before Bomber games, while the interior inset

but there was something that he found here in

in Leon’s Centre, ensures customers can “have

room can be reserved for groups of 35 or less,

Manitoba, and with Danny’s food that stood out

Danny’s any day of the week” - from the staple

and the 3,000-square-foot private party room can

for him.

Pulled Pork Sandwich, also available in pulled

host 80 to 100 guests.


Throwdow rger n Bu

2011 Tur ke y

Throwdow rger n Bu

3rd Place

er! inn W

2nd Place

er! inn W

Danny’s Original

2011 Tur ke y

Check out our menu!


Danny’s Original Pulled Pork Sandwich



Real BBQ any day of the week! Ridiculously Good Ribs™- 1/2 Rack Baby Back

• Daily specials, appetizers, sliders, wings, poutine, nachos, salads, sandwiches & burgers, pork ribs, beef ribs, steaks, combo platters, chicken, gumbo, fish, homemade southern style sides, desserts & more!


• Kids 10 and under eat free off our kids menu on Sunday! • Daily lunch specials starting at $10.95. S P O RT S LOUNGE

• Happy hour specials in Buck’s Sports Lounge starting at $2.95! Danny’s BBQ Burger

• Watch your favorite sports event on our big screens or in the dining room on our 11 foot jumbo screen! • Private room for 30 guests or the new party room for over 100! 204.779.7041 1747 Ellice Avenue @ King Edward Big Bone Beef Ribs

pROFILE | WOW! Hospitality

Leading the Pack WOW! Hospitality covers the culinary landscape By Lea Gunner In the “dog eat dog“ world of the restaurant industry, WOW! Hospitality is, without a doubt, an alpha. For 15 years, WOW! has been changing the


dining landscape of Winnipeg with unique concepts and today, the umbrella organization owns, partners, or manages seven of the city’s popular dining establishments:

Peasant Cookery

Perhaps WOW!’s most well-known establishment, 529 is already a Winnipeg icon. There’s no signage out front and no address on the building, but if you’re going to 529, everyone knows where you’re going. 529 serves only the best, whether it’s Canadian prime beef, fresh seafood and fish, tender Quebec veal or Manitoba lamb. The wine list is longer than some books – with 900 vintages it puts other wine lists to shame. 529 is one of the best steakhouses, and possibly even restaurants, in Canada.

Terrace in the Park

Peasant Cookery in the Exchange has become a piping hot urban food concept thanks to chef Tristan Foucault. The menu offers tantalizing “real food from the land” with simple ingredients prepared in inventive ways.


Everything is made in-house from scratch, such as the aged cheddar gnocchi localfare


or the peasant burger “It’s the kind of food that you thought your grandmother made from scratch,” says Chef Tristan.


Nestled in glass atrium of the Assiniboine Park’s pavilion building, Terrace in the Park is one of the most spectacular venues in Winnipeg. Chef Simon Resch knocks it out of the park with a delicious menu that will delight any seafood lover. To mirror its natural, green setting, the restaurant is

WOW! Hospitality | pROFILE


committed to using sustainable seafood and local products, like Manitoba pickerel and bison. “We use seafood that is harvested in proper fashion and is sustainable because we don’t want to deplete the stock of seafood on the planet,” says Stephen, who praises Resch for his passion to making the menu Ocean Wise.

Celebrations Dinner Theatre

Muddy Waters Ribs & Wings Muddy Waters at the Forks serves up true “down home”comfort with its Southern style barbeque. Get messy with some ribs, indulge in the Double Muddy Burger if you dare or share some nachos and wings with friends. Kick back and watch sports on one of the many large-screen TVs or dine outside on one of the two patios. The walk-up bar is a great meeting place in the summer with beautiful views of the Forks.

Los Chicos Restaurante Y Cantina If you have a taste for something from even further down south, head to this authentic Mexican restaurant. Los Chicos is a family friendly, casual

restaurant that goes beyond tex-mex. Tame taste buds will be pleased with the variety of options and for those who want some fire as XXX Loco Gringo If you want a little something extra with your food, Celebrations Dinner Theatre has a great side dish – the 500-seat theatre offers originally produced, three-act musical comedies along with a delectable four-course meal. With

Sauce can be added to your order. Quench your thirst with a couple of cervezas or margaritas at the cantina, which boasts the city’s largest selection of tequila.

five new shows a year, Celebrations is the only venue providing continuous dinner theatre in Winnipeg. Forget about the rest of the world as you enter the fantasy and fun of the show and prepare to eat, drink, and laugh.

Finn’s Irish Pub The drinks go down easy at this downtown neighbourhood pub. Located upstairs in the Johnston Terminal at the Forks, Finn’s Irish Pub has a great selection of microbrewery beers and ales. Finn’s is also home to Dingo’s Wild & Crazy Dogs. Dingo’s doesn’t serve just ordinary hot dogs though – the gourmet dogs are dished up with some unusual, but tasty toppings, like the samurai dog with wasabi mayo or the peanut butter and jelly dog topped with Cap ‘n Crunch cereal. It’s enough to


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

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

Ph/Fax {204} 478-1217 or

make even the snobbiest foodie crave a hot dog. enjoy the pleasures of the province


offers a PATIO

for every occasio


TOP FIVE ways to enjoy patio dining this summer! A local landmark: an unforgettable steak and seafood dinner or private event at 529 Wellington.

529 Wellington Crescent — 48-STEAK Romance in beautiful Assiniboine Park! A memorable regional culinary experience, hosted by Terrace in the Park.

55 Pavilion Crescent — 938-PARK An afternoon in the Exchange District, over Peasant Cookery’s made-from-scratch comfort food.

100-283 Bannatyne Avenue — 989-7700 A unique southern soul satisfying comfort food experience at Muddy Waters in the Forks Village.

15 Forks Market Road — 947-6653 A fun, family-friendly dinner complete with margaritas, chips and salsa at Los Chicos Mexican Restaurante & Cantina.

1715 Kenaston Boulevard — 938-2229

Or let us come to you: WOW! Catering offers onsite and offsite catering from any WOW! Restaurant. Our staff is committed to seamless, unforgettable events that will leave your guests in awe.

• Weddings • Corporate Events • Meetings • Intimate Dinners 3rd Floor, 529 Wellington - 204.942.1090

pROFILE | Chop Steakhouse & Bar

A Rare Steak Experience A contemporary, stylish take on the classic steakhouse, the award-winning Chop Steakhouse & Bar heats up Winnipeg’s culinary scene

Chop Steakhouse & Bar provides a unique,

crave-worthy Steak Bites, the Stuffed Gorgonzola

modern interpretation of the classic steakhouse

Filet, and the Sirloin Oscar with jumbo prawns.

exemplified by its kitchen’s custom broiler, which

combining its distinctive “from-scratch” food

Prime Rib lovers are also in for a treat. Chop’s

has been designed specifically to cook steak at

concept with stunning, chic interiors. Chop

Prime Rib is slowly roasted in rock salt and fresh

1,800 degrees Fahrenheit. This extra-hot cooking

delivers a breath of freshness into Winnipeg’s

ground pepper in a unique, controlled vapor oven

method allows steaks to retain their amazing

steakhouse scene.

ensuring maximum retention of natural flavours

flavour and is a key differentiator from other

and juices.


“Chop is the steakhouse for today and is the perfect choice for today’s steak lover,” says Chop

Beyond traditional meats, Chop also

Chop’s commitment to quality is further

Guests are further impressed by Chop’s

Executive General Manager Mark Ludwick. “We

specializes in a selection of succulent seafood

atmosphere of modern luxury. Plush leather

bring together all the elements that discerning

options including the Citrus Soy Glazed Wild

seats, rugged stone accents and warm rich woods

guests enjoy about a memorable culinary

Salmon, and Wasabi Crusted Ahi Fresh Tuna, pan

combine to create an environment with a stylish

experience including exceptional food, a notable

seared and served with a mandarin beurre blanc.

contemporary feel, yet still relaxing – ideal

wine list, quality spirits and excellent service, and

“We are committed to creating handmade,

for casual dinners or special occasions. Chop

combine them with the energy level, value, and

spectacular dishes, and providing amazing dining

combines modern, comfortable luxury without

comfort of casual dining. Add our fresh, modern

experiences for our guests, each and every

pretense or stuffiness.

aesthetic and you have a winning recipe that we

time,” continues Ludwick. “Preparing items from

are proud to share.”

scratch is a Chop passion and our guests taste

Sargent Avenue at Century, Chop opens at 4

No stranger to culinary accolades, Chop’s first

the difference in each course – from our artisan

p.m. every day, and features 240 seats across its


location was named one of Canada’s Top Ten New

breads, prepared daily by our baker, to our hand-

patio, lounge, and dining room. Reservations


Located at the Sandman Hotel & Suites on

Restaurants by Where Magazine. Chop tantalizes

selected cuts of meat, to our desserts crafted

can be made at and walk-ins are always

and delights with signature dishes such as their

in-house by our pastry chefs.”




pROFILE | Sydney’s at The Forks, and Rudy’s Eat & Drink

Double Take Chef Michael Schafer covers fine foods with two different concepts - Sydney’s and Rudy’s By Carly Peters They say lightening never strikes twice, but you can’t deny that Chef Michael Schafer feels the electricity. With two highly successful restaurants - Sydney’s at The Forks, and Rudy’s Eat & Drink he’s found a way to put a spark in the Winnipeg eating scene. Sydney’s, which is the name of his wife, Kate’s, grandfather, opened in 2004 into a market that somewhat lacked the luster of other foodie centres, such as Toronto, or Chicago. “There was this void of a destination restaurant in Winnipeg,” says Schafer, whose idea was to bring comfort food from around the world and translate it into a finer presentation. “Something that was not stuffy, but quality contemporary that focused on the plate. That really depicts whether you are high-end.” The result was an inspired five-course, fixedprice menu that constantly evolved. “Sydney’s menu changes monthly, with the exception of our crème brûlée,” he explains. “We stay cutting edge in terms of what’s going on our plates.” Spring means Chef is plating locally-grown baby carrots, mini squashes, and herbs, beside some unique ingredients, usually reserved for the esteemed Saturday night Chef’s Table. “You might see exotic fish. We bring in musk ox, and might do a gamey tenderloin, or caribou to play with the wild, earthy flavours,” he states, adding as a trained sommelier he prefers to create food around a wine, rather than vice versa. “We

sensational spring 5-course menu $55

have over 220 wines, plus a reserve list, which will only be reveled if a person chooses certain wines on the main list. It shows you have an appreciation for wine, and the reserve list is like a reward for that.” Schafer states that, for his own satisfaction, he foresees a design change for the physical restaurant, but he’ll not amend the restaurant’s


original ideals.



“The concept will never change. What’s fresher FINE DINING AT THE FORKS | 215-1 Forks Market Road | tel. 204.942.6075 |


than changing your menu every month?”

Sydney’s at The Forks, and Rudy’s Eat & Drink | pROFILE

What’s fresher? Starting up a brand new restaurant, under a new concept, in one of the newest buildings in downtown Winnipeg. Schafer had a personal goal of opening a second restaurant before turning 35, and beat it by just a

RUDY’S eat & DRink DR D Rink

few months launching Rudy’s Eat & Drink in early 2012, located inside the stunning Manitoba Hydro building.

Enjoy dinnEr, lunch, catEring and spEcial EvEnts.

This time Schafer took inspiration from his

Main floor – Manitoba Hydro Place 375 Graham Avenue 1 block west of the MTS Centre

side of the family - his fedora-loving grandfather Rudy, whose silhouette serves as the restaurant’s logo. Even though Rudy, a barber in Esterhazy, Saskatchewan, was a little “rough around the edges,” he had an open door policy when it came

check out the nostalgic vibe and modern take on all of your favourites – from tender steak, seafood and pasta to mile-high sandwiches and salads. Sit back, relax and enjoy.

W e s t e r n C a n a d a’ s L a r g e s t U r b a n Pat i o N o w o p e N !

to friends and family. “There were always people stopping by the house to visit. They’d stay for a drink or


something to eat. That’s a concept that I wanted people to relate to. Rudy’s is just a good place to get together with friends and enjoy food.” Chef wanted the menu to fit with the retro backdrop. Customers can slouch into the refurbished, barber chair-esque seats while enjoying an old school Reuben, or Monte Cristo; check out 1957 Life Magazine images hanging in frames while they crunch the house-made pickles that come alongside kitchen created burgers; there’s even collection of old matchbooks that might catch your eye as you indulge in Schafer’s interpretation of A&W’s onion rings (served with a

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

Come & Visit The SLFN Gaming Centre

4818 Portage Avenue | Headingley, Manitoba


Burger King style sauce, which Chef tinkered with for months to get just right). “It’s the same quality product from Sydney’s just assembled differently,” he states. “It’s affordable, fast, good food.” The restaurant also boasts a 130 person patio, a hopping place to be during a Winnipeg summer. “I was a big believer in downtown Winnipeg, even before we signed the Jets, and wanted our customers to embrace this as our downtown,” says Schafer, adding they’ve also included live entertainment elements and iPads at the bar to create a vibe that makes people feel at home, relax, and just have a great time.

Order Desk: 204.452.8300

“The Finest Label For Your Table” enjoy the pleasures of the province


pROFILE | The Gates on Roblin

Serving Up Dreams

The Gates on Roblin offers a unique wedding venue complete with premium, locally inspired food By Lea Gunner Sure, the most important part of your wedding is marrying your soul mate, but

LF: Is there a “day-of” coordinator available?

when you book at a premium wedding facility, it should also be everything

RL: Your big day will be run by your own personal wedding coordinator. The

you’ve always imagined. At the Gates on Roblin, what you dream is what they

coordinator attends to all of the details, organizes your vendors and facilitates the

deliver. Ray Louie, general manager and co-owner with business partner Don

ceremony and reception.

Carson, gave us a glimpse into what makes the Gates a wedding venue that sets the bar high above the crowd.

LF: Can the Gates host “off-site” weddings? RL: We can do a wedding anywhere. We bring everything to you, put up tents, build a

LocalFare: Why should a couple choose The Gates on Roblin for their wedding?

dance floor, and even remodel a home to make it wedding-ready. Your imagination is

Ray Louie: There are two reasons people come to us – location and food.

the only limit – whether creating a magical lakeside wedding or offering a full-

Seven acres of manicured lawn and gardens on the banks of the Assiniboine

service reception in the Assiniboine Park Conservatory, your perfect wedding

River provide a stunning backdrop for your wedding day.

is our dream too.

When it comes to the food, we serve the freshest local products that our chefs can source to create dinners that we plate à la minute to your guests. LF: Do you offer food tastings? RL: Absolutely! You should go to your own wedding knowing what the food will taste like, though it’s rare nowadays for venues to offer tastings. At The Gates, you can tailor a tasting menu and try several meals before choosing exactly what you want to serve. We will work with you to fine tune your selections until we get it just right. LF: What about the bar? RL: You can design your bar from signature cocktails to wine pairings. We do a tasting so you can sample different wines and find what works best for your


meal selection(s). localfare


The Gates on Roblin also has an outdoor liquor license - a rarity in Manitoba. It allows guests to wander across the property or down to the river with cocktails in hand instead of being forced to leave them inside.


The Gates on Roblin, just minutes from the western edge of Winnipeg, boasts a beautifully landscaped seven-acre estate. Our amenities include a 200-seat fine dining restaurant, and a 400-guest state-of-the-art Ballroom. Along with our elegantly appointed Lounge, and the best riverside deck, we also offer several private dining rooms all nestled in a lush country setting.

Come home to The Gates! We provide world-class services, spectacular local cuisine, and unparalleled facilities to meet your every need. The Gates on Roblin is truly a secret hideaway from the hustle and bustle of the City. It's a great place to sit back, relax and recharge in our cozy Lounge, or in any one of our comfortable dining areas. We would like to personally invite you to see what we have to offer, so please visit us soon by making online reservations through our website, The Gates on Roblin has you covered for all your entertaining requirements, whether on-site or off-site in your home or office. Our team of chefs have created each menu with a flair of creativity and and a touch of the unexpected. We will tempt your palate with our signature dishes. Flavours will burst in your mouth whether you are sampling our Silver Tray Service at an off-site Cocktail Reception, enjoying our Plated Service at a corporate function in our Ballroom, or dining at our weekly Sunday Brunch. Please visit our website to view our complete range of services.

6945 Roblin Boulevard • Headingley, Manitoba • R4H 1A2 T 204.224.2837 • F 204.885.6991

pROFILE | Canad Inns

Delivering Destinations What could be more Manitoban than a visit to a Canad Inns Destination Centre? A recognized leader in the hospitality sector,

and entertainment attractions, and more recently

Canad Inns offers great and diverse food and

adjacent to the University of Winnipeg and the

revitalization of a beloved downtown Winnipeg

beverage concepts across 26 locations. The

Health Sciences Centre. Its food and beverage

landmark – the grand old Metropolitan Theatre.

organization is Manitoba born and bred, growing

brands - AALTOS Garden Cafe, Tavern United,

The historic rejuvenation of the 1919 theatre into

from its origins as a rural hotel in the 1940s to a

Garbonzo’s Pizza Pub, ‘l Bistro,12 Resto, and The

a restaurant, lounge and meeting and conference

family business with 15 facilities including eight

MET - appeal to a diverse range of food and

place, brings back memories of the much

entertainment tastes. Convenient locations

beloved Winnipeg landmark to generations of

offer visitor great dining and gathering options

downtown visitors while providing a new era of

downtown and throughout the province.

memory making for future generations. Visitors

Destination Centres in Winnipeg, the Radisson Winnipeg Downtown, as well as Destination Centres in Portage la Prairie, Brandon, and Grand Forks, North Dakota. The Canad Inns family employs more than 3,500 employees, and serves nine million customers annually. Canad Inns chooses to do things differently –

Canad Inns is a known innovator throughout

Most recently, Canad Inns completed the

can take in the unique historic ambiance in the

Winnipeg’s business community – making

public restaurant and lounge and can even enjoy

concepts happen that others only envision.

Winnipeg Jets hockey on the big screen while

This has included developing public-private

taking in the opulently restored theatre auditorium.

partnerships to develop the Canad Inns

from the Winnipeg Chamber of Commerce.

Destination Centre at the Health Sciences Centre

missed Manitoba attractions – their family serving

Canad Inns has partnered with various other

in Winnipeg as well as unique partnerships with

families to offer the best in food, beverage, and

leaders in the community to conveniently locate

public sector entities for the Keystone Centre in

entertainment experiences, as well as top notch

its destination centres next to leading shopping

Brandon, and the Club Regent Casino in Winnipeg.

accommodation, conference, and banquet service.


as recognized by receiving the 2012 Spirit Award




Canad Inns and their locations are not to be

8 Great Concepts - 26 Outlets Variety - Endless!

AALTOS Garden Café


Garbonzo’s Pizza Pub

Tavern United

‘l Bistro


12 Resto


Found at a Canad Inns Destination Centre near you!

pROFILE | Hermamos Restaurant & Wine Bar

Warming Up the Exchange Three South American-inspired restaurants put some spice in the district’s eating scene By Lea Gunner Move over sushi – the hot new food trend is warm, rich, and something you

wines, and listen to passionate live music, all while enjoying the beauty of

can really sink your teeth into. Winnipeg’s Exchange District is bursting with

the historic Exchange District.

the flavours of Latin and South American cuisine. Bernier has opened not one, not two, but three South American-inspired restaurants in the bustling area in only a few years – Hermano’s Restaurant & Wine Bar, Corrientes Argentine Pizzeria, and Carnaval Brazilian BBQ. Each establishment isn’t just a restaurant – they are also gathering places where you can be absorbed into the colourful culture, sip South American

Hermanos Restaurant & Wine Bar Hermanos is a vibrant restaurant inspired by parilladas, or steakhouses, in Argentina and Uruguay, as well as the flavours from northern Brazil and Peru. No matter what type of dining experience you’re after, Hermanos has the right dish and dining style suited to your needs. Settle in for a full meal, nibble from the tapas menu, or just sip a cocktail in the popular eatery.

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has become the city’s cultural core of life and entertainment. Pizzerias are especially common along the Argentina strip and Bernier has brought a slice of “la calle que nunca duerme” (the street that never sleeps) to Winnipeg. Enjoy an Argentine pizza, empanada, or a Cuban sandwich morning, noon, and night.

Carnaval Brazilian BBQ The newest addition to the lineup, Carnaval is Winnipeg’s only Brazilian BBQ. To capture that authentic Brazilian “churrascaria” (steakhouse) experience, the Carnaval team consists of Brazilian natives and local staff who were sent to the South American country for culinary training at the source. Bernier also brought in a wood coal burning barbeque direct from South Brazil, as well as other specialized kitchen equipment. Patrons of Carnaval get to partake in the engaging serving style popular in Brazil – rodízio, which boasts all-you-can-eat meat. When you’re ready for

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your meal to begin, simply turn your place card to the green side and the gauchos (carvers) will begin serving samples of food, including various cuts of chicken, beef, pork, lamb, and Brazilian sausage, as well as traditional side items like the house-baked Brazilian cheese bread. When you’ve had your fill, simply stop the service by turning your place card back over. (With files and quotes from the Winnipeg Free Press and the Uniter.)

ALL YOU CAN MEAT Winnipeg’s only churrascaria brings Brazilian gaucho culture to the heart of the prairie.


IT’S COLOURFUL. IT’S BOLD. IT’S JUICY. 270 Waterfront Drive (at Bannatyne Ave.) 204-505-0945

pROFILE | The Mobile Maitre D’

From Facebook to Front Door Photo by Tacey Coggins

The Mobile Maitre D’ offers a new app that takes delivery service to a whole new level By Carly Peters and operator. “The online ordering, which lists all our restaurants and their menus, had a positive response and was well used.” This year the company, who deals with a U.S.based food delivery service software provider, is offering an option to order directly through and the Facebook app. “We’ll be one of few food delivery services in North America offering this app,” states Walker. Whether it’s a call-in order, or virtual request, customers can opt for restaurants which span the culinary spectrum from classic ribs, to Thai, to vegetarian fare. “There have been some of the same restaurants since the beginning, but we’ve added other favourites as over the years. We just continue to grow in our restaurant offerings,” says Walker. Customers can order all the restaurant’s full-menus, so they know exactly what they If you have a drawer that’s stuffed full of old

For 14 years, customers have been picking up the

tattered take-out menus it’s time to get the

phone and dialing 204-777-DINE to order from The

recycling bin out. The Mobile Maitre D’, a

Mobile Maitre D’s 30 restaurants, but last year the

Winnipeg-based food delivery service, makes

company came online to a well-received response.

it easier than ever to get great food from your favourite restaurants direct to your door.

“We had our best year in 2012 with over 30,000 deliveries,” states Ryan Walker, owner

are getting, and at the same price they’d pay in person. A small delivery fee, which ranges from $4.50 to $6.50 depending on the distance, ensures you can stay in the comfort of your own home and still enjoy a great meal. You can also have a great meal at your next office lunch meeting. Catering has become the perfect brand extension for the company, offering food from all their participating restaurants, the perfect alternative to stale sandwich plates, and burnt coffee. “Offices love us because we not only offer a

The Centro Caboto Centre provides people of all ages and cultures with a meeting place to celebrate and embrace Italian Culture and lifestyle, today and into the future.


Weddings, Banquets, Conferences, Recreational Activities.... We have room for all your needs! We have full catering packages, take out, full lunch buffet offers Maria’s Panini!



The best cappuccino and scones in town!

(204) 487-4597 | 64

great selection and variety of food, but we are always hot and always on time,” explains Walker, who adds there is a minimum order of $50 so it’s ideal for larger corporate gatherings. So, pick up the phone, or get online, and don’t worry about what you’re making for dinner tonight.

Over 30 restaurants and hundreds of meals you’ll never have to cook. Mobile Maitre D’ brings mouthwatering meals from Winnipeg’s favorite restaurants right to your door. Call or visit our website for city wide delivery to your home or business for lunch, dinner and catering.




Complete menus available online, at all participating restaurants and at your local Liquor Mart.



pROFILE | The Velvet Glove/Fairmont Hotel

From Foraging to Fine-Dining Chef Jeremy Langemann of The Velvet Glove does it all By Jillian Mitchell In the culinary world inspiration can come anytime, anywhere. “Landscapes are great,” offers Chef Jeremy Langemann as an alternative

Lingcod with de Puy lentil and lobster ragout, sautéed spinach and lobster foam that catches the eye (and palette). And then there’s Langemann’s

to the traditional books and magazines. “As I am driving I think what can I

personal favourites: rabbit chop with wild mushroom ragout, favre beans,

do with those birch trees? And they end up as a plate for an Applewood

and truffle foam; or roasted shallot-crusted venison loin with barley risotto

smoked rabbit chop or a vessel to hold a menu.”

and celeriac puree.

Add to the culinarian’s passion for the great outdoors, the avid hunter, fisherman, and forager can be found spending free time searching the wild for his next inspiration. Whether foraging for mushrooms, patiently waiting for the “big one” to come along, or simply jigging for pickerel, Langemann has a deep respect for the ingredients he uses to create and inspire his menu at work and home. In 2012, the Fairmont Winnipeg appointed Langemann to the head of its busy downtown kitchens—a 340-room hotel which services over 250,000 covers annually. Today, Chef Langemann has most definitely earned his keep at the hotel’s award-winning restaurant, The Velvet Glove. His innovative

“Winnipeg has such a great food scene, and we want to be right at the top,” admits the chef. “The entire experience needs to be consistent. From when we park your car to the path you walk to get to the host/hostess stand to when your eyes take their first bite, we can’t miss a beat. The experience must be flawless and polished.” This is the seventh Fairmont establishment for the Alberta-born chef, who brings a wealth of experience to each plate he serves. Currently, Langemann and his team are in the pre-planning stages for their next menu change, which, as he explains, will most likely involve some “classical preparation

menu, created in partnership with Chef Tim Palmer, is indicative of Canadian

and technique with a kicked-up out-of-the-box presentation.” The team is

cuisine: seasonally inspired, locally sourced, and passionately executed.

also working with their wine supplier, Banville and Jones, to coordinate Wine

Take, for instance, the forest mushroom and potato chowder with brandy-flambéed chanterelle and morel mushrooms and whole roasted

Maker Dinners as pre-book sell-out events. “As chefs, we need to be ambassadors for our craft and our companies and establishments,” Langemann says. “We put a lot of energy into our

almandine with cauliflower two ways, topped with golden raisin noisette

community and we’ve been quite successful getting out there and making a

and toasted almonds proves popular. Or perhaps it’s the morel-crusted B.C.

difference, which is very high on my list of priorities.”


garlic—a soulful, earthy menu addition. And, for the seafood lovers, scallops




Enjoy seasonal flavors showcasing Manitoban flare in Winnipeg’s only Four Diamond CAA-AAA restaurant. Chef Timothy Palmer has created menus that you will remember for a life time. The Velvet Glove also features one of Winnipeg’s most sexy wine lists, with wines that you will not see in just any restaurant.

Chef De Cuisine: Tim Palmer


2 Lombard Place, Winnipeg | For Reservations call 1-800-257-7544 | Visit

pROFILE | South Beach Casino & Resort

Feel the Heat South Beach Casino & Resort offers the food, the accommodation, and the entertainment to bring summer back By Carly Peters It’s been along winter, and while the snow seems to finally be melting away in Winnipeg, it’s already hot at South Beach Casino & Resort, just 30-minutes outside of the city on Brokenhead Ojibway First Nation. The 40,000 plus, square-foot tropical-styled resort not only offers great accommodations, which range from deluxe guest rooms to grand suites, but the latest in gaming technology, featuring some slot machines that are exclusive to South Beach, Blackjack tables, and a live poker room. Families will enjoy the tropical pool with cascading waterfall, and some of the resort’s special events, such a Father’s Day car show, which will boast over 400 cars, live entertainment and a free barbecue. Food is certainly the cornerstone of any great getaway, and there are three ideal options at South Beach with some fresh updated plates. Executive Chef Kevin Nagy, who took over the kitchen helm in February 2012, launched a new menu in both Mango’s Restaurant and Blue Dolphin Lounge, highlighting regional produce and premium Manitoba meats. “We’re now using Manitoba chicken and pork, and about 70 per cent of our meat is certified Angus Beef,” states Nagy, pointing to their eight ounce rib eye steak with Chipotle rub, a six ounce Certified angus beef burger served on a Kaiser bun, and topped with all the fixings including the special house sauce, and Mango’s T-Bone Tuesday special. The specials continue through the week with The Classics night, a combination of seafood, prime rib, and other restaurant specials; Saturday Prime Rib feast; Manitoba Classic’s night, and of course, the infamous Thursday night seafood buffet, featuring an array of shellfish, and fresh fish options, prepared in varied international flavours. Complementing Mango’s is the recently revamped Blue Dolphin Lounge menu, which has been expanded by at least 18 different items. Along with a pint, or handcrafted martini guests can enjoy new items such as deep fried ravioli, Philly cheese steak, and a “build your own platter,” which is a choice of three items including chicken wings, nachos, vegetable samosas, pizza fingers, quesadillas, deep fried ravioli, deep fried pickles, or firecracker jumbo prawns. Looking for a quick bite? The South Beach Cafe is open 24-hours a day offering freshly made sandwiches, muffins, cookies, and homemade donuts. Coffee is also complementary through out the hotel. Guests that love the culinary experience of South Beach can now bring it to their next event. Tick Rowson, the casino and resort’s director of marketing, says they are working on launching a full catering service for weddings, business conference and meetings.


“Our reputation for putting on great events has spread by word of mouth, and we are seeing an increase in interest and bookings,” he says, noting they can host up to



250 for a sit down dinner, and as high as 300 for cocktail type settings. The resort also offers assistance with decor, and a dance floor for guests to dance the night away.


pROFILE | Mona Lisa Ristorante Italiano

Thirty Years of Smiles Mona Lisa Ristorante Italiano celebrates a new interior and a birthday milestone By Shayna Wiwierski When it comes to authentic Italian restaurants in Winnipeg, they are becoming

olive oil, freshly squeezed lemon, and garnished with green onions and shaved

few and far in between.

parmigiano reggiano), and their homemade pasta. And, let’s not forget about

Mona Lisa Ristorante Italiano opened at 1697 Corydon Avenue in Winnipeg 30 years ago this summer. It has become a staple both in the community of

the pizza, which is made with homemade dough and baked daily. In order to celebrate their new interior, new menu, and 30th anniversary,

River Heights and in the city. Best known for their pizza, extensive wine menu,

Grande says a party is in order, to be held on their famous patio in the

and 75-seat patio, Mona Lisa recently reinvented itself just in time for their

summertime. Although it’s still in the planning stages, he has a few surprises up

anniversary celebrations.

his sleeve like old recipes, perhaps some old 1983 menu prices, and an outdoor

“The restaurant has been here for a long time. It’s getting worn out and used, and it’s quite comfortable. Everything needs a facelift every once in a while,” says Giuseppe (Joe) Grande, owner of Mona Lisa Ristorante Italiano and La Cantina di Mona Lisa, which is connected to the restaurant and opened

dance party with live music, to name a few. When asked what 30 years of being in business means to him, he takes a minute and humbly responds that perhaps he’s become established. “When I first opened, I thought this would be a good stepping stone for

seven years ago. “I’m here most of my time and it’s nice for me to have a nice

other things. Being 24 at the time, I didn’t realize what a stepping stone really

clean place to come to and experience with my guests.”

was and what it takes to make something out of nothing. It takes time to

Renovations started mid-February and were completed at the beginning of

develop a brand,” he says. “If you do it the old-fashioned way like we did, by

April and includes a new rustic ceiling with modern lighting, as well as moving

word of mouth and by customers that recognize good food, I guess people

glass walls, perfect for private parties.

will recognize the quality and the family businesses that try to make it into a

“My goal was to tie in the New World with the Old World. To still have that Old World feeling but with modern technology,” says Grande, who hails from Calabria in South Italy. While the rooms have become more functional the old nooks still remain, such as the dining room fireplace, and well-loved couches. Of course the old favourites still remain on the menu as well. Customers can take comfort in homemade Pane Fritto (fluffy pillows of homemade dough served with warm tomato sauce), their Salsiccia Calabrese (in-house spicy calabrese sausage, sautéed with potatoes and olive oil), the Veal Carpaccio


(thinly sliced Montréal milk-fed veal tenderloin, marinated with extra-virgin




community and have those family values.”

“Stiamo Facendo un Capolavoro”* Coming Soon! Mona Lisa’s New Dining Room


ver 30 years ago Mona Lisa Ristorante Italiano opened its doors for pick up and delivery only. From these humble beginnings the restaurant has grown to incorporate a main dining room, a lounge, a private dining room and La Cantina di Mona Lisa; a wine bar and lunch venue with Winnipeg’s only self-serve wine and Champaign dispenser.


ona Lisa has tantalized thousands of Manitobans with authentic Southern Italian cuisine made the old fashioned way. Our home-made sauces, pastas, pizza and desserts all start from scratch with top notch ingredients and a passion for excellence, distinction and value.

Open during renovations


rom February 17 to March 3, La Cantina di Mona Lisa will be open for Lunch & Dinner and Pick Up & Delivery. From March 4 to mid April, La Cantina di Mona Lisa & Our Corporate Dining room will be open for Lunch & Dinner and Pick Up & Delivery. ur new dining room will open in early April. Register on our website, to receive our grand opening announcement and an invitation to our party.

Mona Lisa




& pasta half off



rder from your server or purchase a self-serve Mona Lisa Wine Card.

488-3687 1697 Corydon Avenue Complimentary Wi-Fi

Visit for our entire menu, more pizzas, special offers and events.

“We Are Creating a Masterpiece”


ome to La Cantina di Mona Lisa on Wednesday nights for Winesdays and enjoy a variety of wines by the glass from our automated Eno Wine System and pasta specials. Famous Champagnes are also featured on Manitoba’s only ”Flute” Champagne dispensing machine.


Wednesdays are

pROFILE | Bailey’s

Well-Seasoned Bailey’s has made a name for itself as a location for timeless classics, as well as fresh inspirations After 40 years in both the front and back of the house, Winnipeg restaurateur Leo Groumoutis is looking more for perfection

The lunch menu offers what is considered by many to be Winnipeg’s industry standard for the classic Rueben Sandwich.

and customer satisfaction than the constant

Today he focuses more on creating menu items

with olive oil in a special chunky tomato sauce

hunt for new business deals. Groumoutis and

and keeping the successful restaurant running

that is a bit old world and in keeping with the

his brother George own Bailey’s Prime Dining

on an even keel.

style of the menu.”

on Lombard, a long standing mainstay of the

As a leading example, he points to their

While the grouper is new he comments they

downtown dining scene that the pair have

rack of lamb. Coming from a Greek heritage,

have some well-appreciated long-term items

owned since 1992.

Groumoutis understands lamb and brings

that have given them a very loyal following.

“My training has always been with top

this knowledge to the table with a classically

For instance, the lunch menu offers what is

chefs. I learned my craft from them rather

inspired item that has remained a leading light

considered by many to be Winnipeg’s industry

than go through a regular program,” says Leo

for years.

standard for the classic Rueben Sandwich. “We

Groumoutis, who spends less time in the

Coming soon he plans a feature using

kitchen these days thanks to a long serving

grouper, a fish that is very underrepresented in

crew of culinary pros who work the range and

the Winnipeg restaurant market. “Its light and

prep areas.

versatile. We plan to do it simply pan-fried

were known for it in the 70s, and people have continued to come in for it today to the point where it is the leading lunch menu item.” Steaks are another key point on the menu. These are well-aged Certified Angus cuts that come from an experienced kitchen that accurately plates medium well or even blue if the customer asks. “Our cooks have a sixth sense when it comes to preparing steaks. If you order rare, you get rare. The same is true no matter how you want it. Here there is no cutting into the steak before it hits the plate, they are perfectly cooked every time. I can’t remember the last time I heard one go back,” he says. Lastly, Leo points to the Mediterranean Seafood Platter as a further example of a responsive menu. Here he looked back to his heritage and came up with a selection of shrimp and scallops in a tomato sauce with feta, sun dried tomatoes and olives. To make it more Canadian, he added salmon to create a perfect blast of seafood flavour that is an ideal accompaniment to a crisp cold wine. Perfection is a moving target that defies even


“All we can do is listen to our customers and


the most experienced cook and restaurateur. work each night at hitting the bulls eye with


winning service and menu.”


Dining Specialties Wine Rooms Special Events Catering

185 Lombard Avenue | Winnipeg, MB Tel: 204-944-1180

Bailey’s is committed to the personal touch. Call us to book reservations.

pROFILE | Granny’s Poultry

From Farm to Table Granny’s Poultry is proud to be Manitoba’s top poultry processor As a farmer-owned cooperative, Granny’s Poultry products come

dozens of creative,

directly from 150 farm families who take pride in what they produce.

heart-smart recipes

For consumers, this translates into added confidence in where their

on its website,

food comes from and the knowledge that they are buying locally-grown

the company’s

chicken and turkey products that are as nutritious as they are delicious.

commitment is also

“Poultry is one of the healthiest proteins for you because it is naturally

apparent as a high-profile

lean and low in fat,” says Jason Wortzman, Granny’s director of marketing

advocate of the Buy Manitoba program to

and product development. “We’ve taken our free-run, grain-fed poultry a

promote locally produced and processed food, as well

step further by expanding our line of nutritionally-enhanced, Health Check

as its partnership with the Paterson GlobalFoods Institute at Red River

endorsed products, including Omega-3 enriched turkey breast and ginseng-

College in Winnipeg.

fed whole chicken to help meet consumers’ lifestyle needs.”

A professional chef, Wortzman developed most of the recipes and how-

Busy families are also seeking convenience, which is why Granny’s has developed products like its popular Stuffed Turkey Roast, which can be

to video demonstrations on Granny’s website. The site also links specific

cooked from frozen to turn any weeknight meal into a holiday-style feast.

products back to the farm so that consumers can virtually meet the farmers who produced the food.

In addition to its high-quality products, Granny’s is very focussed on

For more information:

health, nutrition and wellness. With a registered dietician on staff and

i’m proud of where

I COME FROM I’m a local,

raised by one of granny’s own manitoba farmers.

I bring protein, vitamins and minerals


to the table, every night




Good natured.














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


pROFILE | Horfrost

Cultivating an Appetite Horfrost refines palates with unique fare Horfrost’s Food Dictionary Candy-stripe beet – this striking beet has pink and white rings beneath its dull exterior and boasts a peppery flavour that complements its sweetness. Crayfish – freshwater crustacean resembling a small lobster Foie gras – a popular French delicacy that is made of the liver of specially fattened geese or ducks and typically served as a pâté. Kale - a form of cabbage with green or purple leaves that is very high in beta carotene, vitamin K, vitamin C and rich in calcium. Sunchoke – a root vegetable somewhat like a potato or water chestnut, with a sweet, nutty flavour.

Some people might think that The Food Network - the television station can help the average person become the next Gordon Ramsey (complete with expletives) in the comfort of their own home - has been bad for the RESTAURANT & BAR HŌRFROST comes from the native phenomenon “hoarfrost,” a form of crystallization on trees during perfect conditions in winter.

restaurant industry. But, Jeffrey Mialkowski thinks the Food Network is actually helping his Portage la Prairie restaurant thrive. “The Food Network gives people knowledge and confidence about food that they wouldn’t normally have,” says Mialkowski, owner and head chef of Horfrost. “They’re now willing to eat octopus and crayfish, which a few years ago they never would have thought twice about.”

The concept behind the restaurant is to be unique to Manitoba by using local ingredients. Hōrfrost relies heavily on making friends with the farmers and building relationships with those who supply them with such products. Similarily, Hōrfrost restaurant strives to be unique, local and freshly innovative through the dishes that are created. The vegetable on your plate will most always be locally grown.

Mialkowski enjoys seeing the palettes of his diners grow as they try new things at his establishment, like bison, foie gras, or kale. “It’s nice to win people over that way – trying new stuff and having it taste really good and fresh,” says Mialkowski, who focuses on buying local products with a small carbon footprint. “We get tons of different types of fruits and vegetables that a lot of people wouldn’t think of, like a sunchoke or candystripe beet, and that adds to our uniqueness.” Mialkowski and his team at Horfrost use local meat to make their own bacon and sausages, allowing the chef to control the quality and keep the ingredients for his dishes fresh. “Producers around here really take pride in the raw ingredients and I try to take those raw ingredients and keep that tradition of quality all the way

For Reservations Call 1.204.857.7203

through,” he says. “It’s easy to make a simple dish great as long as you have


190 River Road | Portage La Prairie

fresh ingredients.” While not everyone finds it easy to create their own masterpieces in the


localfare 76

kitchen, consumers can expand their taste buds with a hands-on education from Horfrost.

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pROFILE | The Greenwood Inn and Conference Centre

Destination Delicious The Greenwood Inn and Conference Centre has built a reputation around its foodservice where they cover all the bases

The Greenwood Inn and Conference Centre has foodservice well covered. Under the careful eye of Executive Chef Lito Barrion, a member of Canada’s Culinary Chefs de Cuisine and the World Master Chefs Society, quality is in the details. This quality extends from the seasonally changing menu and the amazing Sunday brunch, to the catering and the special event planning at the 213 room property on Wellington Ave. in the city’s central west end. “We are a casual dining environment where everyone can feel comfortable,” says Cherry Ann Chandler, regional food and beverage director with SODEXO, a world leading France-based foodservice company that oversees the Greenwood Inn’s culinary operations. She reports that the hotel offers it all. Certainly, there is Daltons, the restaurant at the property where guests are treated to Sterling Silver Beef, healthy menu selections from the “Your Health Your Way” list, and fresh

…where every time is a good time! Our newly expanded menu offers the best in breakfast selections, steaks, a variety of sandwiches, seafood and pasta.

on Friday’s customers have been raving about the Prime Rib Night where the Sterling Silver prime rib beef speaks for itself. Chandler comments that business is growing thanks to a heightened awareness about their capabilities from the dining public. “During the day we cater to a corporate collar crowd and then turn to the neighbourhood

MONDAY TO FRIDAY | 6:00 am - 10:00 pm

and other areas to help us fill seats for dinner and special events like

SATURDAY & SUNDAY | 7:00 am - 10:00 pm

Thanksgiving, Christmas and Mothers Day,” she says.

Greenwood Inn & Suites

1715 Wellington Avenue | Winnipeg, MB | R3H 0G1 Email: Phone: 204.775.9889 | Toll Free: 1.888.233.6730


including a full carvery, and a groaning board of delicious desserts. More,


11:30 am - 1:00 am


Sunday Brunch where visitors are treated to as many as 25 hot and cold items

Hours of Service



innovative fare on a well-considered bench made menu. There is also the

The Greenwood Inn is also building a considerable name as a location for functions and meetings. For example, the hotel offers a fixed price menu for weddings that includes liquor for around $77 per person. “Our wedding package features four courses, bar service, and red and white wines for the table. We even offer a décor component. Its all taken care of,” she says. Whether it’s a breakfast meeting, a light lunch, or an after church get together for Sunday Brunch, the Greenwood Inn has you covered. Indeed, says Chandler, “We are the destination for delicious.”


Smitty’s | pROFILE

Not Just Winging It Smitty’s offers everything from family-friendly dining, to team geared lounging Many Manitobans make Smitty’s their go-to

never frozen, always fresh, and cooked to

place for chicken wings, which they’ve been

order in over 20 different flavours.

perfecting for over a decade, but Smitty’s

“We’ve been doing chicken wings now for

is also a locally-run, national chain that has

almost 15 years. They’re a huge attraction,”

been serving a vast menu in Winnipeg for

says Thompson, adding wings are only

over 45 years. After so long, what is Smitty’s place in Manitoba’s restaurant scene? Operations Manager Dave Thompson says Smitty’s is somewhere between a fine dining and a quick service restaurant experience. “We can supply a nicely done product in a fairly quick time. You don’t have to be here for two hours to get dinner,” he explains. But just because it’s fast doesn’t mean the

By Mark McAvoy

49 cents every Tuesday, Wednesday, and Thursday. If wings aren’t your thing, Smitty’s has 130 items on their menu that you can enjoy in both the sports lounge and the restaurant. “The restaurant side is more family related and the lounge side is more sports oriented. We’re like two different businesses

quality suffers. All of the restaurant’s burgers

rolled into one. Come with your family,

are hand-made from scratch every day, and

come with your team - you can enjoy

are never frozen. Similarly, their wings are

yourself on either side,” says Thompson.


Where You Want To Be

LOUNGES enjoy the pleasures of the province


pROFILE | The Original Pancake House

Feeding the Neighbourhood The Original Pancake House’s pancakes are a community staple at local events By Jillian Mitchell Hot and fluffy homemade pancakes - the perfect remedy for a cold winter’s

hosted by the Agape Table (Hustle for Hunger), The Movement Centre of

morning. During the recent Winnipeg Fire Fighter Campout for Muscular

Manitoba (Pancake Tuesday ), and the Canadian Diabetes Association (Run

Dystrophy, a handful of fire fighters enjoyed their morning breakfast atop the

for Diabetes), to name a few.

roof of the Osborne Fire Hall. Thanks in part to The Original Pancake House’s

“We are becoming more involved, going onsite rather than simply offering

onsite team, the city’s finest had the fuel they needed to continue their day

a gift certificate,” says Robert Walker, manager for the company’s three

of raising donations.

locations. “For us, it’s more about the culture of our restaurant. We remain

Known for serving some of Canada’s best pancakes (as voted by Canadian

a family-owned business and have been part of the community for 55 years.

Living Magazine), the family-owned and operated business also offers crêpes,

For these reasons, we want to be partners in the community and we want to

waffles, and French toast, even branching into omelettes, sandwiches, and

involve our management and staff and breed a culture of giving-back.”

burgers. While you may know them for their signature Giant Apple pancake, many charities have come to know them for the size of their heart. The Winnipeg Fire Fighter Campout is just one of many local non-profit and charitable events supported by The Original Pancake House. On a consistent annual basis, the pancake enthusiasts have been involved in many school breakfasts - The Robert H. Smith Schools’ community pancake breakfast and the Kelvin High School Christmas pancake breakfast are just a couple of examples. In addition, the proud Winnipeg business was also present at the MTS Iceplex, serving breakfast onsite to the minor hockey players, parents, and fans alike at the Winnipeg Jets Challenge Cup. As well, they continue to


support charitable events with donations and onsite presence like those




Proud Partners In Our Community

(204) 452-1040 |

1049 Pembina Highway

(204) 947-5077 |

1 Forks Market Road

(204) 775-9035 |

1445 Portage Avenue

pROFILE | Winnipeg Harvest Meal Share

Giving Back Manitoba restaurants pair up with Winnipeg Harvest on a meal share program By Carly Peters “When you make your living in food, you have to

commercially prepared food from restaurants,

give back in the same way,” Rachael Ray.”

hotels, and institutional cafeterias that has

worked in the program, what didn’t and why

never left the kitchen. Items such as soups, chili,

it had leveled off,” she states. “We found

Harvest provides emergency food assistance to

cooked vegetables, cooked meats, sauces, and

the biggest issue was packaging. A lot of the

nearly 64,000 people a month across Manitoba.

bulk noodle dishes are rerouted to soup kitchens,

food were being frozen in the wrong kind of

This figure is up more than 14 per cent over the

school programs, and children’s drop in centres.

containers. The lid would pop off the chili so it

“We can even take items such as the ends of

would look unattractive, and also look unsafe.”

Here are some statistics to chew on - Winnipeg

same period last year. What’s more is 47 per cent

“I interviewed a lot of people to see what

of Harvest’s clients are children, feeding 30,000

onions, or the extra celery for wing plates, and

She added the containers were also too

children each month. Ten years ago, that number

they can be used to make soups,” states Daphne

large to fit in a domestic fridge to be thawed,

stood at 5,500 children.

Petrakos, volunteer coordinator for the Meal

and contained metal bits that made unsafe to

Share Program. “Virtually nothing in the kitchen

defrost in the microwave. Therefore, with the

should be wasted.”

help of local food packaging associations, they

Last fall the Manitoba Restaurant and Foodservices Association formed a special relationship with Winnipeg Harvest in order

Petrakos was tasked with bringing the once

came up with new 10-pound capacity vac packs,

to breathe new life into Harvest’s Meal Share

successful program back to the table for

as well as a six-litre clear, all plastic pail that can

program. This program collects the surplus of

Winnipeg Harvest.

fit in a microwave, and be stacked in a domestic


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Winnipeg Harvest Meal Share | pROFILE

Greg Unger (left), Food & Warehouse Assistant and Becky Froese, Winnipeg Harvest volunteer at the back of the Meal Share Program truck. fridge. The containers labels have also been streamlined with tick boxes for common allergy alerts Along with helping to create the labels, Manitoba Health was also consulted to ensure the proper food handling, and freezing procedures were in place. “They were very supportive and cooperative with us,” says Petrakos, adding they helped create a one-page food safety and handling document in easy to understand language for new restaurants to the program. “We have been involved since the program began because of the important role it plays in the community,” says Peter Parys, director of food protection for Manitoba Health. “We wanted to make it easy for restaurants to participate while still ensuring that they did what’s needed to protect public health. We’d encourage any restaurant with questions about the program or how to safely freeze and store food to contact their public health inspector.” A donated refrigerated truck now makes regular visits to restaurants for surplus items that would normally be placed in the trash. “ We are aware of so many individual initiatives our members are involved in.When approached by Winnipeg Harvest about Meal Share it just made sense to reach out and try and get as many of our members involved in this program. Although we are thrilled with the initial response we are hoping the program continues to grow as time goes on,” states MRFA Executive Director Scott Jocelyn. “The MRFA and their members have been

e h t Do ns! w o D  Live Racing

 Fabulous dining

If your restaurant, or cafeteria is interested in participating in Winnipeg Harvest’s Meal Share Program please contact the MRFA at (204) 783-9955.

Facility rentals (meetings, socials, weddings & more)

 Casino-style VLT lounge

the biggest asset I’ve had in order to breath new life into the program,” concludes Petrakos.

May - September

 Weekly poker games

with cash prizes  Open year round


204-885-3330 3975 Portage Ave Winnipeg, MB

ASD enjoy the pleasures of the province


pROFILE | Toad in the Hole

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

• Stir the egg mixture into the mashed beans. Mix in bread

oil a sheet of aluminum foil. If baking, preheat oven to 375

crumbs until the mixture is sticky and holds together.

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 garlic. Then stir into mashed beans. • In a small bowl, stir together egg, chili powder, cumin, and


chili sauce.




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.

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!


• 204-284-9535 •

pROFILE | The Hitch n’ Post Ranch

A Little Bit of Country in Everyone By Lea Gunner

The Hitch ‘n Post Ranch offers country, homestyle food just outside the perimeter By Lea Gunner Chaps and spurs are optional at the Hitch ‘n

of the ranch. “We don’t want people to have to

is unique to a buffet as typically it’s placed at

Post Ranch, but an empty stomach is not. The

go the city and eat at a fast food restaurant after

the end.

western-themed banquet facility, located just

because they didn’t get enough to eat here.”

outside of Winnipeg, offers a fun, unique dining experience in a warm, rustic environment. “We’ve been known for our food for 30 years.

Meat is the headliner of the Hitch ‘n Post’s buffet. Chicken, beef ,and pork are slow cooked on a rotisserie over briquettes to bring out

This is a place where we encourage people to

the flavour and juiciness. The meat is then

eat,” says Kyle Anderson, owner and head chef

showcased at the front of the serving line, which

“If you put the meat at the end of the serving line, people only get a few ounces. Here you get a pound,” says Anderson. “It’s what we’re known for and we want people to have lots of it and that way we know people are well fed.” The family-owned ranch has been in business for nearly three decades. Licensed for 600 people, it hosts weddings on the weekends, and keeps busy during the week with conventions,

Box 8, Grosse Isle, MB R0C 1G0

business meetings, or company social events.

Please contact Kyle at:

Prairie Dog Central train, which sets the mood

(204) 467-2544 - Ranch Office (204) 797-7575 - Cell

for the evening and allows guests to see the - Email

Groups heading to the venue can charter the

countryside. Visitors can also charter a bus or bring their own vehicle. The Hitch ‘n Post is also open to the general public for a lunch buffet every Wednesday between May and October. The buffet menu changes every week, but you’re guaranteed to walk away full and satisfied for only $10 (taxes included). “There’s a little bit of country in everyone,” says Anderson. “The main appeal of the Hitch ‘n Post is to get out of the city and find a place


Whether you’re a cowboy or a city girl, the


where everyone can have fun.” Hitch ‘n Post Ranch is a great place to kick up



your heels.

Habitat for Humanity | pROFILE

Building the Future Women Build is a Habitat for Humanity program that builds new homes for Winnipeg families, while supporting women as leaders. The Habitat model provides much needed affordable housing solutions for our community which help families break the cycle of poverty. New Women Build homes are constructed by women who volunteer their labour to learn and extend their house-building skills. The Women Build Committee is a dedicated group of volunteers who meets monthly to plan fundraising events. The goal is to raise enough money every year for a Women Build home. Since 2005, Women Build in Winnipeg has funded and built eight homes for Habitat partner families to purchase affordably.   After being selected into the program and completing a minimum of 350 volunteer hours, homeowners purchase their homes with a no money down, interest free mortgage with payments geared to income rather than property value.  Habitat then reinvests the mortgage payments received from homeowners back into the build program which will build more homes in future years. Supporting Women Build is an investment in our community that will yield a measurable financial return, in perpetuity.

With generous donations from golfers in attendance, the RBC Royal Bank and the MRFA were able to raise $2,800 at the MRFA’s yearly golf event. The money was donated to our event charity Women Build –Habitat for Humanity. Pictured (from left to right): Scott Jocelyn, MRFA executive director; Grace Karpinsky, women build chairperson and Graeme Green, account manager, RBC Royal Bank.

enjoy the pleasures of the province


DEpARTmENT | Made to Order

MADE TO ORDER Mushroom and Potato Chowder Velvet Glove, The Fairmont Winnipeg

1c chopped button mushrooms

1c small diced cooked potato

½c cognac or brandy

½ c chopped portobello

3 medium sized garlic cloves minced

3c vegetable stock

1 large minced shallot

1c heavy 33% cream

½c whole morel mushrooms

1 / 3 lb butter

salt and pepper to taste

¼c whole chanterelle mushrooms

2/3c flour


In a sauce pot add butter on medium high heat. Sauté shallot, garlic, and mushrooms. Add cognac or brandy, boil for three minutes,


and add flour stirring to combine. Add stock in thirds stirring to incorporate entirely before adding more. Additional stock may localfare


be required depending on the thickness; mixture should be hearty but not pasty. Add the potatoes and cream. Let simmer for five minutes and season to taste with salt and pepper.


Made to Order | Department

Pasta with Shrimp (or Langostinos) with Lemon or Red Cayenne Chili Olive Oil Fused Lemon Olive Oil will add more of a citrus flavor. Red Cayene Chili Olive Oil will add more of a “heat/spicy” flavor. 1 lb linguine pasta or any homemade pasta

¼ cup lemon juice (about 2 lemons)

¼ cup chopped fresh parsley

(see recipe below)

1 lemon, zested

½ cup Prairie Oils & Vinegars Fused Lemon Olive

2 shallots, diced

1 tsp salt

2 garlic cloves, minced

½ tsp freshly ground black pepper

1 lb. shrimp or langostinos

3 oz. arugula (about 3 packed cups)

• Bring a large pot of salted water to a boil over high heat. Add the pasta

Oil or Prairie Oils & Vinegars Red Cayene Chili OliveOil Grated Italian Pecorino Romano cheese

the shallots and garlic and cook for 2 minutes. Add the shrimp or

and cook until tender but still firm to the bite, stirring occasionally,

langostinos and cook until pink, about 5 minutes. Add the cooked pasta,

about 8-10 minutes (is using fresh pasta it will only take 2 minutes).

lemon juice, lemon zest, salt and pepper. Toss to combine. Turn off the

Drain pasta, reserving 1 cup of the cooking liquid.

heat and add the arugula. Add some of the cooking water to desired

• Meanwhile, in a large, heavy skillet, warm Fused Lemon olive oil or Red Cayene Chili olive oil (your preference) over medium heat. Add Homemade Pasta 3 ½ cups all purpose flour 1 tablespoon salt

consistency. Add chopped parsley and Italian Pecorino Roman cheese to the pasta and toss to combine. Serve immediately.

1 tbsp Prairie Oils & Vinegars mild or mild-med Extra Virgin Olive Oil About 4 to 5 tablespoons of water (give or take)

4 eggs 1. Blend the flour and salt together. 2. Add the eggs, oil and half of the water. 3. Mix slowly, adding more water as needed until the dough can be formed

8. If you are rolling by hand just roll each piece of dough out until it is as thin as you can get it and cut into the desired sizes. 9. Rub a light coating of flour on the dough.

into a ball that holds together. Don’t let it get too wet or it will be hard

10. Put the dough through the #1 setting about 5 times or more.

to work with.

11. Change to a #2 setting and put the dough through that setting two or

4. Knead for about three minutes, or until the dough is smooth and elastic.

three times.

5. Cover with a clean tea towel and allow to rest for thirty minutes.

12. Change to a #3 setting and put the dough through that setting.

6. Divide the dough into 4 parts.

13. Continue to make the dough thinner until it is as thin as you want it.

7. Roll each part out on a lightly floured board so that it will fit through the

14. Cut into desired shapes and allow to rest for a few minutes more.

#1 setting on your pasta maker.

15. Place in salted, rapidly boiling water and cook until done - 2 or 3 minutes.

enjoy the pleasures of the province


DEpARTmENT | Made to Order

Fude’s “Pickled” Tomato Salsa

Moroccan Butternut Squash Soup 1 yellow onion, chopped

1 cup rice vinegar

1 t coarse black pepper

pinch coarse salt

¼ cup brown sugar

1 t cumin

1 ½ tbs extra virgin olive oil

1t salt

¼ t cayenne pepper

2 lbs butternut, kabocha, or calabaza squash halved, peeled

1 cup olive oil

2 sliced chili peppers

2 cloves garlic, small dice 1 ½ t fresh ginger 1 t mustard powder

6 medium tomatoes (1 ½ lb), rough chop

and seeded and cut into 1 ½ inch chunks (about 6 cups) 2 tbs tomato paste 1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg,

4 green onions

½ tsp each of cinnamon and optional cubeb pepper) 1. In a medium saucepan, bring the vinegar, brown sugar and salt to a boil, stirring. Remove from the heat 2. In a medium skillet, heat the oil. add the garlic, grated ginger, mustard powder, black pepper, cumin and cayenne and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil into the vinegar mixture. 3. In a large heatproof bowl, combine the tomatoes and scallions. Stir in the hot pickling liquid and let stand at room temperature for 4 hours or in the fridge over night. 4. Serve room temperature over grilled steak or chicken!

½ cup heavy cream or crème fraiche ½ lb crumbled chevre 1 tsp or more to taste Harissa paste (available in select stores, including Herat Foods on Pembina) Salt and pepper, to taste 1. Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes 2. Add the squash, cover with parchment paper and/lid and cook for 20 minutes. 3. Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat. 4. Blend in batches or with an immersion blender until smooth. Add the cream and 3/4 of the cheese and the harissa at the end. Purée until velvety.

Full Service Personal & Business Banking

5. Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.

Chris Voogt, Assistant Vice President & Branch Manager and Jihan Aquino; Manager, Retail Banking & Mutual Fund Sales Representative

Kenaston • 125 Nature Park Way Ph: 204.452.0939


Downtown • 230 Portage Avenue Ph: 204.956.4669



Member of CDIC


Made to Order | Department

From the Chef: “I love this quick and easy recipe because it incorporates many flavourful, local ingredients like maple syrup, mustard, and pumpkin seeds.”

Maple Mustard Turkey Kebabs and Fennel Arugula Salad Prep time: 15 minutes |Cooking time: 15 minutes |Serves: 4-6 Turkey


3-4 Granny’s turkey thighs

3 cups|750 ml arugula

2 tbsp|30 ml grainy mustard

½ fennel (anise) bulb, thinly sliced

1 tbsp|15 ml extra virgin olive oil

½ cup|125 ml grape or cherry tomatoes, halved

1 tbsp |15 ml balsamic vinegar

2 tbsp|30 ml unsalted pumpkin seeds, shelled & toasted

1 ½ tsp|7.5 ml maple syrup

3 tbsp|45 ml extra virgin olive oil

1 tbsp|15 ml fresh chives, chopped

1 tbsp|15 ml balsamic vinegar

½ tsp|2.5 ml sea salt

1 tsp|5 ml grainy mustard

¼ tsp|1.25 ml fresh ground pepper

½ tsp|2.5 ml salt ¼ tsp|1.25 ml fresh ground pepper

1. Preheat grill. 2. Remove skin & bones from turkey thighs and cut into 1.5” (4 cm) cubes. 3. Mix turkey cubes with mustard, oil, vinegar, maple syrup, herbs, salt & pepper, then skewer meat. Grill for about 15 minutes, turning once until cooked through. Keep warm. 4. Mix arugula, fennel, tomatoes, and pumpkin seeds in a large bowl. In a separate bowl, whisk oil, vinegar, mustard, salt & pepper. Add to salad and serve with grilled kebabs. Recipe courtesy of Chef Jason Wortzman

enjoy the pleasures of the province



$180+ M

The Winnipeg Convention Centre will be doubling in size to accommodate your next convention, trade or consumer show. Call Klaus Lahr, President & CEO (204-957-4501) to hear all about it.

The International Polar Bear Conservation Centre recently opened at the Assiniboine Park Zoo and is the key component of the new Journey to Churchill exhibit currently under construction.


$200 M


$600 M


$351 M


$350 M


$190 M


$170 M

Winnipeg is radically transforming... With over $2 billion being spent on new convention infrastructure and attractions, we’re experiencing unparalleled growth that is changing the landscape of our city. A new airport that was recently named one of the 10 most iconic terminals in the world, a worldfamous human rights museum, a polar bear conservation centre, the league’s most exciting NHL franchise, a new CFL stadium, major retailers like IKEA and Cabela’s anchoring a flagship shopping experience, new boutique and big brand hotels breaking ground, and a host of other exciting changes are making Winnipeg a whole new city. The Winnipeg Convention Centre is right in the middle of it all with a $180+ million expansion that will make it twice as big and twice as great. Visit WCC.MB.CA



100 Acre Woods photography ...................36

Dunn-Rite Food products ..........................57

mB Hydro Electrical museum ...................40

Adan Ballou ..................................................26

Evelyns Wigs ................................................82

mLCC ...........................................................77

Assiniboia Downs ........................................83

Fairmont Hotel ............................................67

mobile maitre D’..........................................65

Bailey’s Restaurant and Bar ........................73

Gordon Food Services .............................IBC

mona Lisa Ristorante Intaliano .................71

Canad Inns ...................................................61

Granny’s poultry ..........................................74

moxie’s Classic Grill ....................................41

Canadian Breast Cancer Foundation ........11

Hermanos Restaurant & Wine Bar ...........63

mulvey Flea market.....................................51

Canadian Culinary Federation ..................33

Holiday Inn Airport West ..........................72

Canadian Western Bank .............................90

Horfrost ........................................................76

Carlson Wagonlit Travel .............................20

Katy Winterflood photography .................43

Centro Caboto Centre ................................64

Kristina’s On Corydon ................................75

Charton-Hobbs ....................................... OBC

Labatt’s Breweries manitoba ........................5

Chop Steakhouse Bar ..................................55

Lovey’s BBQ .................................................94

Countryside Farms ......................................35

make-up By meagan perron ......................43

Danny’s BBQ & Smokehouse .....................49

manitoba Lotteries ........................................7

Danny’s Whole Hog ....................................47

manitoba pork Council ........................... IFC

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

Lovey’s uses only the freshest and choicest cuts of meats. Our briskets, pork shoulders and ribs are all hand trimmed specifically for us. Come and join us for real Southern BBQ!

Pulled Pork Sandwich Beef Brisket Sandwich Pit Smoked Ribs BBQ Poutine Pit Smoked Chicken

pepsico ..........................................................46 pOS Systems .................................................62 prairie Fruit Growers Association .............21 prairie Oils & Vinegars ...............................40 Ramada Viscount Gort Hotel ....................83 Red River College ........................................45 Rudy’s Eat & Drink......................................57 Smitty’s Restaurant & Lounge ....................79 South Beach Casino & Resort ....................69 Swan Lake First Nation Gaming Centre...57 Sydney’s .........................................................56 The Gates On Roblin ...................................59 The Greenwood Inn & Conference Centre .................................78 The Hitch’n post Ranch...............................86 The Keg Restaurant & Bar ..........................21 The Original pancake House......................81 The Toad In The Hole .................................85 Wellington Fine Coffees ...............................6 Winnipeg Convention Centre ...................92


Winnipeg Goldeyes Baseball Club ..............3 Winnipeg Technical College ......................23


20 | 94

Wow! Hospitality .........................................52

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Please Enjoy Sobieski Responsibly. SOBIESKI



LocalFare 2013  

The 2013 issue of LocalFare magazine, the official publication of the MRFA features stories on herbs and spices, interviews with food blogge...

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