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enjoy the pleasures of the province

official publication of the manitoba restaurant & foodservices association

THE RIGHT SIZE

Dan Roberts, former bassist for the Crash Test Dummies, creates small plates with big taste

I’ll drink to that The return of speakeasies in Winnipeg

Centre Plate

Three cauliflower recipes perfect as dinner’s main attraction

2016


Tyler Hrousalas

Abby Klassen

Michaela Lannoo

Krushelle Zeid

Andy Wong

Haohong Yu Regina Stewart Sydney Forese


Profiles continued 52 A Modern Steak Experience – A contemporary, stylish take on the classic steakhouse, the award-winning Chop heats up Winnipeg’s culinary scene

56 The Spice of Life – Mon Ami Louis’

FEATURES 6 TALKING TRENDS – A message from Chad Falk, executive director of the Manitoba Restaurant & Foodservices Association

10 SHARE AND SHARE ALIKE – Dan Roberts, former bassist for the Crash Test Dummies, has travelled and tasted the world, but some of his favourite dishes are the ones he cooks up for family and friends in his own kitchen

18 I’LL DRINK TO THAT – The return of speakeasies

24 CENTRE PLATE – Veggies take over as the main dinner attraction. Try these three cauliflower recipes that will have you pushing protein off your plate

30 ALL OVER IT – Perfect for those hectic mornings, overnight oats are simple, tasty, and nutritious

second season will bring a little more international flair to French cuisine

58 Diners Who Brunch – Daltons Restaurant offers up one of the city’s most well-attended Sunday offerings

60 Working for Everyone – Chicken Chef supports female franchisees

64 Local Haunts - The Cavern keeps patrons happy for over a decade, while The Whiskey Bar brings in a new crowd

66 The Place for Burgers and Wings – Premium burgers, world famous wings and tenders make for an exceptional taste experience at Fatburger Winnipeg

68 Having a Ball – The RBC Convention Centre unveils its newly expanded facility

71 Pumped About Pulses – Manitoba’s Food Development Centre is challenging the province to put more pulses on their plates

72 It’s Not Just About the Food – It’s more than good luck that’s made Mona Lisa Ristorante Italiano stick around for over three decades

74 Building a Foundation for Culinary Greatness – Manitoba Institute of Trades and Technology’s Culinary Arts & Design program

76 Manitoba Classic – Hitting up the Half Moon Drive In has been a staple summer destination since 1938

78 The Glass is Always Full – Picking the right barware for your beer

80 What’s New is Original – The Original Pancake House gets a new look but keeps the menu staples customers love

82 Stay & Play – South Beach Casino and

Profiles 36 It’s Olive Over – With more fraudulent olive oils being pulled from grocery shelves, Prairie Oils & Vinegars offers customers the real thing

38 Old School, New Cool – Executive Chef Eraj Jayawickreme aims to make the Fairmont Winnipeg’s VG Restaurant legendary once again

40 A Perfect Pair – Just like wine and food, Moxie’s Executive Chef Brandon Thordarson and Executive Beverage Director Kim Spence, bring out the best in each other

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44 Restaurant on the Rise – Stella’s Café & Bakery localfare

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branches out their locations and menus

46 WOW! – WOW! Hospitality’s chefs help to develop new restaurant concepts to keep the Winnipeg food scene fresh

Resort makes it rewarding for guest to play, dine, and unwind

84 Mama Was Right – Pasquale’s Italian Restaurant carries on the tradition of classic Italian food

86 King of the Court – Ming Court’s Chef Francis Lai brings his culinary delights to Winnipeg’s downtown

89 All in the Family – Smitty’s familyfriendly menu offers up something for everyone

91 Century Old Comfort – Indulge in Métis-inspired dishes throughout the Riel District

92 New Kids on the Historic Block – The Exchange District offers up some great new eats and boutiques

LocalFare

is published by DEL Communications Inc. Suite 300, 6 Roslyn Road Winnipeg, Manitoba, Canada R3L 0G5 www.delcommunications.com President & CEO David Langstaff Publisher Jason Stefanik Managing Editor Carly Peters carlypeters@mts.net Contributing Writers Natalie Batkis Cindy Chan Lea Currie Twila Driedger Carly Peters Shayna Wiwierski Contributing Photographers Samara Funk Elise Nadeau Advertising Sales Manager Dayna Oulion Tel: 204-254-7170 Advertising Account Executives Robert Bartmanovich Cheryl Ezinicki | Corey Frazer Amanda Gagnon | Brian Gerow Ross James | Gladwyn Nickel Mic Paterson | Dan Roberts Anthony Romeo | Gary Seamans Colin James Trakalo Production services provided by: S.G. Bennett Marketing Services www.sgbennett.com Art Director / Design Kathy Cable Advertising Art Sheri Kidd / Dana Jensen

© Copyright 2016 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 publisher­in no way guarantees nor warrants the information and is not responsible for errors, omissions or statements made by advertisers. Opinions and recommendations made by contributors or advertisers are not necessarily those of the publisher, its directors, officers or employees. Publications mail agreement #40934510 Return undeliverable Canadian addresses to: DEL Communications Inc. Suite 300, 6 Roslyn Road Winnipeg, Manitoba, Canada R3L 0G5 Email: david@delcommunications.com

1 00 Manitoba Restaurant and Foodservices Association Restaurant Members

PRINTED IN CANADA | 04/2016


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Talking Trends A message from Chad Falk, executive director of the Manitoba Restaurant & Foodservices Association

W

elcome to the

you’ll find some of the city’s hottest restaurants putting leafy

seventh edition of

greens and other cruciferous creations on the entree menu.

LocalFare magazine.

And what veg is trendier these days than cauliflower? This

This is my first

lesser-known super food can be baked, steamed, sautéed,

LocalFare message as executive

and can even double as a hot wing replacement as shown in

director of the Manitoba Restaurant &

the feature “Centre Plate.”

Foodservices Association since taking over from longtime Executive Director Scott Jocelyn in January. I’d like to take this opportunity to thank Scott for his service and guiding influence which helped to grow the association. The creation of LocalFare is just one example of his dedication to further champion Manitoba’s restaurant and foodservice providers. Everyone needs a little help from their friends, so we asked Dan Roberts, bassist for the Crash Test Dummies and keen amateur chef, to create four small plate dishes that will be a huge hit with guests at your next party. You’ll find his version of barbecue Korean-style short ribs on the cover, while inside the magazine there’s some sizzling shrimp, slivered duck, and a platter that’s perfect for sharing with friends. While protein was featured on the cover of this year’s

Keeping with on-point features, we pull back the curtain on speakeasies, one of the newest trends to hit the Winnipeg food scene, as well as helping make your morning a little easier with some great overnight oatmeal recipes. Mason jars have never had it so good. And, as in every issue, we feature some of Manitoba’s best restaurants. There have been some new launches (Mon Ami Louis), some re-brands (Velvet Glove to VG; 295 York to DT Urban Kitchen and Oyster Bar), and, of course, the old favourites including Chicken Chef, Moxie’s, and the Original Pancake House. We’d love to hear your feedback on this edition or ideas for the future. Email Managing Editor Carly Peters at carlypeters@mts.net or connect with us through Twitter (@ManRFA) or on Facebook. j

magazine, it’s in fact veggies that are taking centre plate.

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Veg-centric cuisine is emerging as a major macro trend and

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Share and Share Alike Dan Roberts, former bassist for the Crash Test Dummies, has travelled and tasted the world, but some of his favourite dishes are the ones he cooks up for family and friends in his own kitchen. Recipes by Dan Roberts Text by Carly Peters

A

s a kid, Dan Roberts was sort of thrust into the role of family chef. When his mom asked him to put on the chicken before she’d get home from work, he’d scour the pantry for spices, trying different combinations for

the evening’s dinner. Those makeshift meals were the basis of his passion for food. While travelling the world with the Crash Test Dummies, food played a role in the way Roberts learned and appreciated the culture of the country he was in. He fell in love with the authentic pasta and sauces of Italy, the spilling mugs of beer, pork knuckles, and gravies of Germany, the fresh and clean food in Scandinavia, and much more. All those miles and meals inspired Roberts to pursue culinary arts lessons at George Brown College in Toronto once he left road life – not as a different career path, but purely for the knowledge and love of cooking. His French classical training and other skills earned him Canadian Living magazine’s 2006 Cook of the Year. His feature dish – stuffed tenderloin of beef over rösti potatoes (the shredded variety he was used to seeing all over Switzerland). Nowadays, Roberts and his wife Sheri pair up to create stunning dishes for family and friends – Dan does the cooking; Sheri does the plating. One night could be a German theme with rouladen and sauerkraut, while another will feature a sampling of cheeses and bread.

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Together they’ve created four perfect small plates for LocalFare that will be a big hit with guests.

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barbecue Korean Style Short Ribs Ingredients:

Instructions:

1 cup soy sauce

Combine all ingredients except ribs in a bowl. Stir until sugar is dissolved.

4 large cloves garlic, peeled and chopped 2 Tbsp finely grated, peeled fresh ginger 4 scallions (white and green), thinly sliced 1/4 cup brown sugar 2 Tbsp dark sesame oil Freshly ground black pepper 1/4 cup rice vinegar 1 tsp hot sauce 3 lb. thinly sliced beef short ribs

Rinse short ribs and pat dry. Pour marinade over ribs. Marinade in bowl or large freezer bags at the very least overnight, ideally for three days. Cook on barbecue over medium high flame for approximately six minutes a side until ribs are well browned with some good char marks. A gas grill works well also. Remove from barbecue and let rest for 10 mins. Garnish with green onion and toasted sesame seeds.

enjoy the pleasures of the province

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SEARED DUCK BREAST WITH RED WINE SAUCE Ingredients:

Instructions:

2 duck breasts

Score the duck skin in a cross hatch pattern without cutting through to

Fresh ground black pepper

the meat. Season both sides with salt and pepper. Rub with the garlic

Coarse sea salt

and a few thyme sprigs, cover, and leave at room temperature for an

4 garlic cloves, sliced Thyme sprigs 2 Tbsp butter 1 large shallot, sliced

hour. Heat one Tbsp of butter in a saucepan over medium heat. Add the shallot and sautĂŠ gently for five minutes. Stir in the tomato paste and a small thyme sprig and let them fry for a minute, then add 1/4 cup wine and the chicken broth. Raise the heat to a brisk simmer and let the liquid

1 Tbsp tomato paste

reduce to about a cup and a half, about 10 minutes. Strain the sauce

Âź cup plus 2 Tbsp medium-bodied red wine

and return to the heat. Add the remaining two Tbsp of red wine and the

2 cups chicken broth 1 Tbsp brandy 1 tsp cornstarch

brandy and cook for one minute more. Dissolve the cornstarch in two Tbsp of cold water, then stir into sauce. Whisk in the remaining one Tbsp of butter. Taste and add salt as necessary. Sauce may be made in advance and reheated, thinned with a little broth. Remove and discard the garlic and thyme sprigs from the duck breasts. Preheat a skillet over high heat. Place duck skin side down into pan and cook for three minutes. Remove duck from skillet and drain fat. Put duck back in pan skin side down again and cook three more minutes. Turn over and cook for six minutes more. Remove from heat and let rest for 15 minutes covered in foil. Slice duck thinly against the grain and

localfare

serve covered with sauce.

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PLOUGHMAN’S LUNCH Ingredients:

Pickled Red Onions Recipe:

Loaf of fresh bread, sliced

Ingredients:

Assortment of a few cheeses – something strong and firm

2 red onions

like old cheddar, Leicester, Époisses, Raclette, etc.

1 cup sugar

I also like a wedge of stinky blue cheese.

1 cup red wine vinegar

Pickled Red Onions (recipe to follow) Branston Pickle (Imported from the UK. Found locally at grocers carrying imported British foods like Food Fare on Portage Avenue and Mount Royal.) Dill pickles or cornichons Coarse garlic sausage (or terrine, sliced ham) A little fruit like grapes, apple slices, pears, or figs

Instructions: Assemble everything on a plate or board and serve.

A sprinkle or two salt and pepper Instructions: Slice the onions as thinly as possible – I use a mandolin – and put them in a large jar. Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot liquid over the onions, put a lid on the jar and refrigerate overnight.


Spanish garlic and paprika shrimp INGREDIENTS:

Instructions:

1 lb shrimp

In a sauté pan, warm the olive oil and butter over medium

6-8 cloves minced garlic ½ tsp smoked Spanish paprika (sweet) 1 tsp red pepper flakes

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Raise the heat to high and immediately add the shrimp, lemon juice, brandy or sherry, and paprika. Sauté, stirring until the shrimp turn pink, about three

¼ cup extra virgin olive oil

minutes.

1 Tbsp butter

Remove from heat and transfer shrimp with oil and sauce

Juice of one lemon

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about one minute – don’t burn the garlic.

2 ounce brandy or sherry

3 tsp chopped fresh parsley

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heat. Add the garlic and red pepper flakes and sauté for

to a plate. Season to taste with salt and freshly ground

black pepper. Sprinkle with parsley. Serve with fresh bread.


Locally Produced


Turkey Mushroom Quiche Crust 2 cups (500 mL) cooked whole-grain brown rice, cooled 1 egg Cooking spray Filling 2-3 tsp (10-15 mL) canola oil 1 cup (250 mL) fresh mushrooms, sliced ½ cup (125 mL) sundried tomatoes, chopped 3 tbsp (45 mL) green onion, chopped 1 cup (250 mL) Swiss cheese, shredded 1 cup (250 mL) cooked turkey, diced 3 eggs 1/3 cup (75 mL) low-fat sour cream ¾ cup (175 mL) low-fat milk ¼ tsp (1 mL) salt 1 tsp (5 mL) dried basil 1 tsp (5 mL) dried thyme ¼ tsp (1 mL) paprika Dash of pepper Dash of cayenne pepper Preheat oven to 375°F (190°C). Stir together rice and one whisked egg. Liberally spray a 9-inch (23 cm) pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Set aside. In small frying pan, heat 2-3 tsp (10-15 mL) canola oil over mediumhigh heat and sauté mushrooms, sundried tomatoes and green onion. Set aside. Sprinkle cheese, turkey and sautéed vegetables into rice pie crust. In a medium bowl, beat eggs until just blended, and then mix in sour cream, milk, salt, basil, thyme, paprika, pepper, and cayenne. Pour into pie shell. Bake for 35 to 40 minutes, or until a knife gently inserted near the centre comes out clean. Makes 6 servings.

The eggs available in Manitoba grocery stores are produced by one of 170 regulated farm families like the Thiessen family of Winkler, Manitoba.

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I’ll drink to that The return of speakeasies

T

he Prohibition Era is long gone. No longer is the

reactions when they first see the opening of the secret

sale of alcohol illegal. In fact, nowadays, rather

door,” says Jack Moslehi, owner of Blind Tiger, a coffee

than banning liquor, the government profits

shop by day, and by night, it magically transforms into

from it. But even with booze flowing freely,

the transcendent restaurant.

restaurateurs have brought back the Roaring Twenties with a resurgence of speakeasies

cropping up nearly a century after prohibition was repealed in Canada. In the early 20th century, speakeasies – aptly named as people had to speak quietly (or “easy”) about the locales to prevent their discovery by the police or a nosey neighbour – drew crowds looking to find booze when cities were dry. Today, the allure of speakeasies is

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like crazy. You almost kind of get lost down here,” says Erik Thordarson, front-of-house manager for Sous Sol, which hides in Osborne Village behind the guise of Vandelay Industries (a pop culture reference Seinfeld fans can appreciate).

restaurant and lounge behind a hidden doorway or

speakeasies, it was most often moonshine, illegally

false business front.

manufactured liquor that didn’t have the same

stunned. There is nothing there to lead you to believe localfare

in Winnipeg when they’re here. And the times flies by

While booze was always the major draw of

have walked in and stood there, in our coffee shop, there is a restaurant hidden behind the walls. The greatest thing is standing there and watching people’s

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basement. A lot of people say they don’t feel like they’re

mostly in the enigmatic experience itself – the secretive

“I couldn’t begin to tell you the number of times people

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“You get a different feel when you’re here in our

quality or taste of the tipple people had known before prohibition. Thus, the cocktail was invented to mask the rough taste. Today, thankfully, moonshine is not necessary, but cocktails is still the hot commodity. At Blind Tiger, a group of bar chefs, led by Alex Weiss,


By Lea Currie craft unbelievable cocktails that give this eatery its rightful

delicate puff pastry with a heavenly combination of cheese,

position as a speakeasy. Some are Blind Tiger originals

apricots, honey, and pine nuts. The popular oeufs farcis

inspired by the 20s, while others are twists on old favourites,

(devilled eggs), more often found at bridal showers and

but regardless, each one is fashioned like a work of art, with

potlucks, have been delightfully reimagined, with patrons

intense scrutiny over the recipe. You’ll be happy prohibition

picking from toppings such as smoked salmon or chili.

is over after downing a stiff but flavoursome Kentucky

Onglet de boeuf, a tender steak with bordelaise sauce sitting

Unicorn (Bulleit Bourbon, Cynar, fruit syrup, bitter, and

atop a bed of parsnips, is the most often ordered, always

lemon oil). Or sip a local nod, St. Boniface (Calvados, gin,

enthusiastically devoured entrée.

lemon juice, simple syrup, celery bitters, and baby dill). “At the risk of sounding over confident, I honestly believe we have some of the best cocktails in the city,” says Moslehi. To help soak up the cocktails, both Blind Tiger and Sous Sol offer a French menu, and that isn’t just a coincidence.

While Sous Sol’s chef Mike Robins always concentrates on classically done, simple French food, the menu changes week-to-week, sometimes focusing on what’s fresh or putting a creative spin on an old 1920s recipe. “Sometimes that means one week we will have duck breast,

“I researched what food trends were in the 20s and came

and the next might be duck confit. One week will by braised

to find that French cuisine was all the rage back then,” says

short rib, the next will be beef noisette. There’s also some

Moslehi. As its South Osborne neighbourhood did not have a

recurring proteins, but the preparations are different,” says

true French offering, it was a natural fit.

Thordarson.

Blind Tiger’s menu, created by chef Todd Tichon, serves up

Dessert, such as the timeless French favourite crème brulee

French must-haves: escargots, mussels, and a charcuterie,

or a classic cheese and fruit platter end the meal, but not the

as well as more unique dishes such as fromage en croute, a

experience. enjoy the pleasures of the province

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“I’m sure that initially people come to the Blind Tiger to see what

whisky cocktails. It could be just the latest fad to create buzz. But

this speakeasy experience is all about, but once they have had

maybe, just maybe, it’s the fact that in today’s era of social media,

dinner or drinks, people would likely want to come back because of the great food, the cocktails, the ambiance and definitely, the staff,” says Moslehi. While this all sounds – and tastes – incredible, why are speakeasies popping up now when alcohol is flowing in

when everybody puts everything out there for the world to see, it’s nice to take a cloak-and-dagger approach to life. Here, for just a couple hours, hide away behind a secret door, where passwords are whispered, not typed, and rather than IMing, conversations

abundance anywhere you look? Perhaps it’s simple nostalgia,

are held over a spread of delicious fare and the sounds of ice cubes

or the recent cocktail craze and the resurgence of whisky and

clinking in a lowball. j

An elegant dining experience, just steps away from the airport.

• Open for Lunch & Dinner • 11:30am - Midnight 20


French Manhattan Recipe Sous Sol’s French-inspired interpretation on a classic cocktail uses Armagnac instead of whisky and Dubbonet instead of vermouth. Ingredients:

Instructions:

1 ounce Samalens VSOP Armagnac (or any VS Cognac you enjoy)

Stir all liquid ingredients in a mixing glass until chilled. Strain into

.5 ounce Dubbonet Rouge

a chilled brandy snifter. Zest lemon over the drink and garnish with

.25 ounce Grand Marnier

a mulled cherry. Sip it and dream.

1 dash of Angostura bitters Lemon zest Mulled (or macerated) cherry

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Centre Plate

Veggies take over as the main dinner attraction. Try these three cauliflower recipes that will have you pushing protein off your plate. Veg-centric dishes are emerging as a major food trend in 2016. Whether they are pan-seared, charred, wood-grilled, oven-roasted, or smoked, vegetables offer up diverse, creative, and flavour-forward options that leave you feeling satisfied. And what veg has gotten more press in the past few months than cauliflower? This super hot veg comes from the family of brassica oleracea which also includes kale and other cruciferous veggies, such as broccoli and brussels sprouts. So it’s no surprise that cauliflower also contains all the good nutrients that we love from those other greens.

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Local food blogger Kathryne Grisim, currator of www.FoodMusings.ca, helped LocalFare cook up some entree-worthy cauliflower dishes to show how tasty this trend can be.

localfare

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Buffalo Cauliflower Florets INGREDIENTS: 1 head cauliflower Frank’s hot sauce (as desired, I used a whole bottle for a large head) Carrot and celery sticks if desired Blue cheese dressing if desired INSTRUCTIONS: Break head into florets. Steam or bake until tender. Steaming takes roughly five to seven minutes. To bake, roast on pan for roughly 20 minutes at 450 degrees F. Transfer to a metal bowl. Douse with hot sauce to your liking and toss. Serve alongside carrot and celery sticks and blue cheese dressing if desired.

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Roasted Cauliflower Steaks INGREDIENTS: 2 heads cauliflower (cut vertically into ½ inch thick slices), 4 steaks (use extra florets for another use) Olive oil for drizzling Freshly ground salt and pepper ¼ cup chopped almonds (or pine nuts) ½ cup raisins (soaked in hot water to re-plump)

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1 Tbsp butter

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INSTRUCTIONS: Preheat oven to 425 degrees F. Place cauliflower steaks on a parchment-lined baking sheet. Drizzle both sides with olive oil and sprinkle with salt and pepper. Bake until browned, 20-25 minutes, turning after first 10 minutes. Meanwhile toast almonds in a sauté pan over medium heat until slightly browned (about three minutes). Add plumped raisins and butter. Cook until butter has melted away and coated the almonds and raisins. Transfer steaks to serving platter and top with mixture.


Curried Cauliflower INGREDIENTS: 1 head cauliflower 1 Tbsp milk ½ cup mayonnaise 1 Tbsp lemon juice 1 tsp curry powder ½ cup cheddar cheese, grated 1 Tbsp butter ½ cup panko flakes

INSTRUCTIONS: Steam entire head on stove top or microwave until slightly tender (roughly five to seven minutes). Transfer to a casserole dish. Combine milk, mayo, lemon juice, curry and cheese and spread over the entire surface of the cauliflower florets. Sauté panko in melted butter and sprinkle over entire surface. Bake for 30 minutes at 350 degrees F.

enjoy the pleasures of the province

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All Over It Perfect for those hectic mornings, overnight oats are simple, tasty, and nutritious

Lemon Blueberry Overnight Oats OATS: 3/4 cup rolled oats 3/4 cup unsweetened coconut milk 1 Tbsp fresh squeezed lemon juice (1/2 lemon) 1 tsp honey TOPPINGS: Blueberries Lemon zest

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Honey

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Instructions: Combine the oatmeal, lemon juice, and coconut milk in an airtight container or jar. Refrigerate overnight. Add an extra splash of coconut milk in the morning if the oatmeal is thicker than you prefer. Add honey, lemon zest, and as many blueberries as you want.


Raspberry Chocolate Hazelnut Spread Overnight Oats OATS: 1/3 cup rolled oats 1/3 cup milk or almond milk 1/3 cup plain yogurt or Greek yogurt 2 Tbsp chocolate hazelnut spread Pinch of salt TOPPINGS: 1/2 cup raspberries Drizzle of Nutella Toasted almond slices or other nuts

Instructions: In a mason jar or small bowl add milk or almond milk, regular or Greek yogurt (if using Greek, it might be necessary to add a bit more milk to thin it out), chocolate hazelnut spread, and pinch of salt. Honey or maple syrup may be used to sweeten the oats to taste, if you wish. Stir to combine and refrigerate overnight. For this version, don’t stir in the raspberries at the same time as the the oats and other ingredients, so as not to break them up. Rather, just pile them on top of the oats and then gently stir them in before serving.

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Peanut Butter Overnight Oats OATS: 1/2 cup unsweetened plain almond milk 3/4 Tbsp chia seeds 2 Tbsp natural peanut butter 1 Tbsp maple syrup (or stevia to taste) 1/2 cup rolled oats TOPPINGS: Sliced banana, strawberries or raspberries Flaxseed meal or additional chia seed

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Granola

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Instructions: In a mason jar or small bowl add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. Add oats and stir a few more times making sure all the oats are immersed in almond milk. Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least six hours). The next day, open and enjoy as is, or garnish with suggested toppings.


Coconut Mango Overnight Oats OATS: 1/2 cup rolled oats 1/2 cup unsweetened almond milk 1/2 cup mango, diced 1 Tbsp shredded coconut 1 1/2 Tbsp agave nectar or liquid honey

Instructions: Stir together all ingredients in a resealable jar or bowl. Cover and refrigerate overnight. Stir before serving and add additional milk (for a thinner consistency) and agave nectar or liquid honey if desired. Top with additional coconut and nuts, if desired.

TOPPINGS: Shredded coconut Macadamia nuts

enjoy the pleasures of the province

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enjoy the pleasures of the province

35


PROFILE | Prairie Oils & Vinegars

It’s Olive Over With more fraudulent olive oils being pulled from grocery shelves, Prairie Oils & Vinegars offers customers the real thing By Carly Peters

O

ne of the biggest culinary scandals could be happening in your

much of the EVOO on Canadian store shelves do not feature the oil’s

cupboard right now. Your grocery-bought extra virgin olive oil

chemistry that verifies it is in fact extra virgin olive oil.

(EVOO) may not be what it claims to be.

Penner knew she wanted to bring the true stuff to the province, and

Bev Penner, owner of Steinbach-based Prairie Oils & Vinegars, states

partnered with Veronica Foods, a high-quality olive oil importer, to

it really is buyer beware when it comes to grocery EVOO. During her

open her tasting room and store in 2011.

research in order to set up her tasting room, Penner read Tom Mueller’s book, Extra Virginity: The Sublime and Scandalous World of Olive Oil, which exposed the fact that fraudulent oils were being exported with

Since then she’s been educating customers on why EVOO is a healthy oil, as well as arming them with information to spot those impostors.

inaccurate labels to countries like Canada. The consumer is led to

“The more consumers ask questions about when the oil was crushed,

believe they are spending more money for a premium-grade olive oil,

the chemistry, where it comes from, smaller stores, and health food

when, in fact, it may actually be cut with soybean oil, canola oil, or

stores are going to have to look into this information in order to

even chemicals. Even the label “Extra Virgin Olive Oil” may be false as

compete,” states Penner, adding hopefully this prodding will also push the CFIA to enforce stricter testing and labelling standards on EVOO.

WHERE DO YOU GET YOUR EXTRA VIRGIN OLIVE OIL?

Your grocery brand Olive Oil may have been: • cut with other oils. • left on that shelf for a long time. • refined or bleached.

AT PRAIRIE OILS & VINEGARS

We believe fresh, first cold-pressed Extra Virgin Olive Oil offers the greatest health benefits and best taste. As Manitoba’s FIRST oil and vinegar tasting room, we are confident that our distributor knows exactly where our quality Extra Virgin Olive Oil comes from. So we can offer you Extra Virgin Olive Oil with absolutely no artificial flavours, colours, additives, or preservatives. Come in for a free tasting!

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both the lack of quality in traditional retail, as well as health benefits. Penner states olive oil’s health benefits slowly break down a year after its crush date, so it’s best to buy EVOO you’ll use in six to nine months. A fresh bottle should taste and smell like green grass. She adds that you should also be able to take a quick taste of the EVOO without turning up your nose at it. “If you think about the bottle you have at home, and you can’t even think about sipping it then why would you cook with it? It still goes into the food you’re eating,” she states. The Steinbach location, as well as the newly opened Winkler tasting room, also feature premium balsamic vinegars. Much like the EVOOs the bottles feature all-natural ingredients and go above industry quality standards. Two of the newest flavours include a Neapolitan that’s ideal for steak, and a Gravenstein apple white balsamic with a nice, green apple tang.

585 1st St., Harvest Plaza Winkler Phone: 204-331-3353

info@prairieoils.ca ww.prairieoils.ca

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press-oils has been a response to this new found understanding of

herb, a dark balsamic that features rosemary, sage, thyme, and garlic

SEE OUR WEBSITE FOR COOKING CLASSES Unit 3 – 145 Main Street Steinbach Phone: 204-326-6457

The explosion of tasting rooms that carry straight-from-the-cold-

The beauty of Prairie Oils and Vinegars is that you can try before you buy. With or without bread, customers can experience what real EVOO should taste like and find which variety works for their palette. One thing is for certain, after tasting the true fruit, fraudulent varieties will lose their spot on kitchen shelves. j

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Prairie Bistro

Skylights Lounge

Urban Crave

Freshii

True Burger

Plaza Premium Lounge

Green Carrot Juice Company

NEW ARRIVALS AT YWG

Winnipeg Richardson International Airport strives to provide the best choices for our customers. From sit-down restaurants and lounges to grab-n-go outlets, the range of food and beverage options is as diverse as the customers we serve.

Additional food and beverage options located at Winnipeg Richardson International Airport:

Fuel Bar

Harvey’s

Starbucks

Stella’s Café & Bakery

Tim Hortons

SHOP. DINE. EXPLORE. waa.ca/services


PROFILE | VG Restaurant

Old School, New Cool Executive Chef Eraj Jayawickreme aims to make the Fairmont Winnipeg’s VG Restaurant legendary once again

L

ike a culinary Jackson Pollack Executive Chef Eraj Jayawickreme drips vibrant-coloured yogurt in pinks, yellows, blues, and greens out of squeeze bottles and smears them onto a white plate

that will later feature smashed freeze-dried raspberries, xanthan gum jellies, edible gold, and a bath of liquid nitrogen for, well, “whimsy.” Part abstract artist, part chemist, all passion, he’s taking the once-formal and prim Velvet Glove (rebranded as the VG Restaurant) at the Fairmont Winnipeg and bringing it into a new era where you can still wear a suit if you like, but a pair of jeans and Chuck Taylors are also acceptable. “We’ve created a much more contemporary environment that today’s generation of foodies will be not only comfortable in, but excited by,” explains the 37-year-old chef who took the kitchen helm at the Fairmont in 2014. “My goal is to make it that cool little spot that you wanna hang out at, not just a special occasion space. The restaurant once had this legacy, and I want to bring it back to its glory days.” Jayawickreme’s first mandate when he moved over from the Hilton in Toronto was to create a Manitoba-centric menu that celebrated and elevated the great seasonal ingredients the province had to offer. He began creating relationship with local farmers and suppliers, such as Cornell Creme and Harm’s Farms, which grows produce exclusively for the restaurant. “We actually sit down and go through the seed catalogue together. I’ll tell them what I might like, and then we work with whatever comes out of the ground,” he says, adding they will pickle/brine/cure/ferment the

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vegetable for fall usage, and opt for fresh in spring and summer.

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20

By Carly Peters

before they fall to the ground. I think I’m going to pickle them.” Ask Jayawickreme how he comes up with ideas like pickling maple keys and he says it comes from thinking creatively, being extremely open minded, and having fun with the food. Along with taking time to just play with ingredients, creating innovative dishes is in his DNA (he began cooking as a kid with just a skillet; worked off the books in a professional kitchen at age 13; and began his official culinary career as third cook in at the Kind Edward Hotel in Toronto at 15). He also finds inspiration in food’s physical makeup. Pointing to a bowl of the restaurant’s house-made potato chips, he explains, “I think about the oil, about the salt, how are those things going to react with the potato’s starch. I think about the crunch, how can we dehydrate it to get that. I like the science of food, the physical hard chemistry. Why does it become this way when I use an acid to cook it? Or what happens to a cucumber’s cells when you freeze it?” You’ll find whispers of Modernist Cuisine throughout Jayawickreme’s dishes – say a bubble that tastes like cranberry, or aerated chocolate with bread pudding – when he wants to elevate a dish or just throw in that “whimsy.” Otherwise, the VG Restaurant’s menu features on-point yet accessible dishes ranging from spicy shrimp mac and cheese to vegan pho to roasted duck breast. Along with a set menu, the VG features a Chef’s Weekly Tasting Menu which are created in-house by one of the restaurant’s four sous chefs. Jayawickreme started the three-course feature sheet as a way for the sous chefs to not only further their skills in creating superior cuisine, but

Along with indigenous Manitoba protein, like bison, Jayawickreme is

also learn all the aspects of being an executive chef – from food costs

passionate about tapping into the province’s naturally grown ingredients.

to plating techniques.

“I’m crazy over birch syrup. I like to use it liberally,” he chuckles,

From his staff, to his dishes, to his strong desire to see framed graffiti on

explaining he’s excited to go forage in the woods for spruce tips and

the kitchen and even restaurant walls, Jayawickreme is reinventing the

maple leaf keys when the season is right. “I want to get those maple keys

VG Restaurant’s legacy as the place to be – whether in jeans or a suit. j

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LEMONY SANGRIA FLOATS Floats aren’t just for kids anymore! Here’s a fun recipe to make refreshing classic sangria topped with our signature Lemon Meringue ice cream. • • • • • •

1 tub of Lemon Meringue ice cream by Cornell Creme 1 bottle of red wine (we used Rigby Orchards Rose Carmine & Romeo Tart Cherry Mead) 2 cans of club soda ½ cup sugar ½ cup orange juice Citrus fruit to garnish

Chill all ingredients and scoop ice cream onto a tray lined with parchment paper and place in freezer. Combine other ingredients in a pitcher with ice. Fill each glass with ice and pour in sangria, being sure to place fruit in each glass. Top each glass with one scoop of Cornell Creme Lemon Meringue ice cream. Serve imediately.

We handcraft ice cream using milk straight from our farm in Anola, Manitoba. Cornell Creme Lemon Meringue ice cream is the lemoniest. Along with our usual clean ingredient list, we add the juice of real lemons to create this refreshing signature flavour. It is a lemon lover’s delight. Visit us online at cornellcreme.com for a list of our retailers.

enjoy the pleasures of the province

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PROFILE | Moxie’s

A Perfect Pair Just like wine and food, Moxie’s Executive Chef Brandon Thordarson, and Executive Beverage Director Kim Spence, bring out the best in each other

S

ome combinations are a no-brainer: peanut butter and jelly,

Thordarson disagrees, “He’s downplaying his role. Kim is great

cookies and milk, or cheese and crackers. A classic tabletop

at what he does and helps to bring the entire dining experience

pair is wine with dinner. Some insist a good pair is simply

together. Our roles are intertwined.”

any wine that you’d enjoy on its own; however, even the most

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limited experience will reveal that some wines go better with

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So how do they work together to develop Moxie’s globally inspired menu and extensive drink features? It’s simple. “Kim

specific foods. The contrast of food and the wine improve upon

will ask me, what dishes are you focused on? He will talk about

each other, just as it does with Moxie’s Executive Chef Brandon

these wines he recently discovered that would go great with

Thordarson, and Executive Beverage Director Kim Spence.

these dishes and we will take it from there,” explains Thordarson

When you first meet this pair it’s easy to identify outgoing and

excitedly.

animated Thordarson from the more understated and steady

Spence adds, “There are a lot of similarities that go into making

Spence. They complement each other well by staying focused

a great cocktail or selecting a wine that align with how chefs

on their area of expertise while always knowing what the other

develop their dishes. There are so many parallels. Actually, chefs

is up to. Thordarson gives Spence a jumping off place for new or

make extremely good mixologists because they have a fantastic

feature wines, while Spence often inspires Thordarson with a new

palate. This is why when discovering new wines or developing a

bottle he’s recently discovered.

new cocktail, I always look to Brandon as my taste tester. If I have

“A lot of what I’m doing is passing off someone else’s work as my

him on board, I know I’m on the right track.”

own creative brilliance. You’re talking wines and beers, I didn’t

So how does a beginner select the perfect wine to go with the

make them, I just went out and found them. Brandon is the one

perfect dish? “Keep it simple. People can become obsessed with

who takes all those raw ingredients and makes them into a real

‘perfection’ when trying to pair food and wine. This is something

dish,” explains humble Spence.

that some people can spend a lifetime trying to master. There is


Moxie’s | PROFILE

truth to the old rules like having red wine with red meat but these

when selecting a wine. Poached or sous vide chicken has a different

rules exist only as a guideline, you can experiment. This will expand

texture and flavour than a fried or grilled chicken. A light, delicate

your palate to help you understand various wines and what pairs

unoaked Chardonnay might be perfect with the first dish, but you

best. Foods with great natural acidity, like a lemon herb butter or

might want a richer, more textured oak-aged Chardonnay for the

tomatoes, will need a wine with higher acidity such as Sauvignon

second. Don’t see the wine as something separate from the food,

Blancs, Dry Rieslings and Pinot Grigios. If the wines are lower in

see it as an ingredient,” explains Spence.

acid, they are not ideal with this type of food. Foods with massive robust flavours need a wine with some intensity and structure, which comes from tannin or acid such as Malbec, Rhone Reds and Spanish Grenaches. Also, think about the preparation of the food

With Thordarson’s finely honed culinary talent and Spence’s sommelier and cocktail expertise, we are excited to see what’s next for the Moxie’s duo. j

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CORNERSTONE HOSPITALITY

“Delivering Innovation & Excellence to Canada’s Restaurant Industry”

Located in the historical former St. Gerard Parish Rectory, nestled amongst the hills, in the tiny picturesque village of

Bruxelles, Manitoba Serene area in close proximity to the Trappist Monastery. St. Gerard Church, the former convent grounds of the Ursuline Sisters of Tildonk and Lake 7. Breathtaking mixed agricultural area dotted with stunning family farms. Delicious local foods and baking provided to guest for (making your own) breakfast.

To reserve phone Louise

Cornerstone Hospitality Equipment and Food Sales Lyne Vachon-Ecker 518 Perron ave, St-Adolphe, Manitoba R5A 1A7 204-797-3120 | Fax: 204-883-2413

www.cornerstone-hospitality.com

Prairie Fruit Growers Association

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Your source for fresh Manitoba u-picked and pre-picked local fruit.

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Visit

www.pfga.com

to find fruit u-picks open near you!

42

204-526-7430

carelsfieldinn.webs.com


St. Vital Shopping Centre 1225 St. Mary’s Rd | 204 257 1132 Regent 1615 Regent Ave W | 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


PROFILE | Stella’s

Restaurant on the Rise Stella’s Café & Bakery branches out their locations and menus

by Twila Driedger

S

ince its inception, Stella’s has been synonymous with breakfast.

to crave, you can purchase a loaf of sourdough, multigrain, or cracked

Devoted customers clamour for classics like the Norwegian-

wheat to enjoy at home.

style waffle, Mexican breakfast, salmon Benedict, freshly roasted

coffee, and the highly popular café breakfast – two eggs, ham, bacon or sausage, hash browns, and toast. Now almost 17 years later, what started as a small, independently-owned breakfast and sandwich shop in the heart of Osborne Village has grown to include locations on Pembina Highway, at the Winnipeg Airport, and in Saint Boniface. As their locations have expanded, so has their menu. “It’s not just a place for breakfast and brunch anymore,” says Grant from Stella’s, adding the quality customers have come to expect from Stella’s can also be found at lunch and dinner. “If you come to our restaurants after 5:00 p.m., you will experience more of a traditional evening environment, complete with wine, beer, and a menu to match.” While their radius has expanded and the menu has matured, their commitment to providing consistent made-from-scratch, healthy and hearty entrées hasn’t changed. “We use the approach that if we can do it ourselves, then why wouldn’t we?” he explains. “From mayonnaise to Stella’s Jam, soups, dressings, curries, and everything in between are all made from scratch with a singular focus on allowing the natural flavours of the ingredients to shine through. We even cut all of the potatoes for hash browns by hand (over 6,000 pounds per week).”

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From the ever popular Stella’s club to the pesto, tomato and havarti,

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sandwiches are sizeable, satisfying and always prepared on bread baked early that same day. And with a plethora of wholesome artisan loaves

44

“We bake every dessert, loaf of bread, bun, baguette, pastry and muffin,” says Grant, adding local sourcing of ingredients includes, flour, eggs, grass-fed beef, chorizo, vegetables, and oats just to name a few. Dinner entrees encompass a variety of cuisines, including Thai, Scandinavian, Cajun, Indian, and French-inspired fare, with a robust list of bona fide burgers that span from grass-fed beef or chicken, to hearthealthy garden or quinoa mushroom. Stella’s new location at 1463 Pembina includes a retail bakery counter and a rooftop patio, while the newly renovated Stella’s on Sherbrook has expanded seating and a bank of windows on the south side of the building facing the patio. j


PROFILE | WOW! Hospitality Concepts

WOW!

Hospitality’s chefs help to develop new restaurant concepts to keep the Winnipeg food scene fresh

By Carly Peters

WOW! Hospitality Concepts has proven time and time again that change is good. From updating menus to better reflect consumer palates to complete reinventions, the company is not one to shy away from creating innovative concepts. Spearheaded by President Doug Stephen, the company also boasts some of the city’s best chefs, who take concept to reality, and back again if need be.

Prairie’s Edge Executive Chef Michael Dacquisto has been a part of almost every

“We have some incredible high-quality, wildflower honey here. And

at Pasta La Vista in 1995, the chef became part of the company’s rapid

there’s a fish farm by Anola that raises Arctic char. Everything will be

expansion, opening Green Gates, overseeing Breadworks Eatery and

really fresh,” explains Dacquisto, adding he’s also bringing back Green

Express Cafe, moving to Saskatoon to open a second Pasta La Vista,

Gates’ wild rice and wild mushroom bisque, making in-house pasta with

then back to break ground on Muddy Waters. In 1999, he helped to

locally milled wheat, and working on a dish that includes farro wheat,

until 2008, and then proceeded to become partner in Dacquisto Cucina

The renovated restaurant itself is fairly subtle and understated, letting

later would become Los Chicos).

the natural beauty of the park and pond be the backdrop for diners to

In 2014, he opened another anticipated restaurant – Food Evolution –

enjoy through floor-to-ceiling windows.

summers under its belt, the restaurant is set to transform and re-emerge as Prairie’s Edge this spring with a new look and new menu under Dacquisto’s guidance. “It’s really become trendy to focus on local products,” states the Gold Medal Plates-winning chef. “But I feel this concept of supporting local should be here permanently, not just a trend.” The restaurant’s menu certainly reflects his sentiment. Items such as

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one of the oldest varieties in the world.

Tradizionale, an authentic Italian and Tuscan-inspired restaurant (which

set on the banks of Kildonan Park’s redeveloped duck pond. With two

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some surprising additions.

WOW! concept having worked for the company for 21 years. Starting

develop WOW!’s flagship restaurant, 529 Wellington, where he stayed

20

more well-known items, while honey, wild boar, and Arctic char will be

beet fritters (a beloved dish from Food Evolution), local pork belly, bison short-ribs, and in-season pickerel will all pay homage to the province’s

46


WOW! Hospitality Concepts | PROFILE

529 Wellington

years of culinary experience to the restaurant.

Along with serving up Canadian Prime, the best

“Take for example the Canadian Prime beef

beef available in the country, the restaurant

529 Wellington is one of the most recognized

we serve. When you start with something that

features Manitoba’s highest-rated wine list,

steakhouses in all of Western Canada, not

exceptional, all you need are some classic

which is overseen by Christopher Sprague, one

only because it’s housed in a stunning 1912

seasonings to make it exquisite. When we do

of only 14 certified sommeliers in the province,

mansion, but because of Chef du Cuisine Fraser

add a twist, such as the Portobello mushroom

and garnered Wine Spectator magazine’s “Best

MacLeod’s approach to cooking.

cap and Cabernet jus, it’s to compliment

of Award of Excellence.”

“When it comes to cooking, less can be more,”

and heighten the flavour in the beef and not

states MacLeod who brings more than 15

overwhelm it.”

DT Urban Kitchen and Oyster Bar

screens as they plate up a hot dish.

and elevated – from an automatic Cajun

Highlighting seafood at the relaunched

hot pot, steaming with mussels, prawns, and

restaurant was an obvious choice for Friesen,

scampi in a spicy butter bayou sauce to an

who won silver at Winnipeg’s leg of Gold

indulgent Big Moe’s Oysters Rockafella with

Medal Plates with a scallop dish last year.

smoked gouda, creamed arugula, pork belly

Even though Manitoba is in the middle of the continent, WOW! realized there was a big market for oysters. Earlier this year, Executive

and bread crumbs atop a half dozen shells.

Chef Jesse Friesen rebranded 295 York as

“I naturally go to seafood. It’s so easy to work

DT Urban Kitchen and Oyster Bar, a casual,

with since there are some many textures and

The Urban Kitchen portion of the restaurant

everyday-style restaurant that serves elevated

styles. The possibilities are endless,” states

features a casual atmosphere, boasting New

comfort food and, of course, oysters.

Friesen, who recently brought in conch for

York-style booths where guests can relax

his stint at RAW: almond. “I like to bring in

while enjoying an urban sandwich – ranging

fresh fish that you won’t get anywhere else

from the WPG burger to the Dirty South’s

– something that’s different, hard to find.

pulled chicken – or one of the restaurant’s

This city enjoys seafood, both familiar and

spinning meats, a new-school rotisserie-style

different at the same time.”

chicken, pork, or reserve Angus rib eye paired

Friesen has made his dishes both accessible

with buttermilk mash and seasonal veggies.

The interactive raw bar is the first of its kind in Winnipeg, boasting fresh oyster varieties from both the east and west coast just days after being harvested. Guests can watch chefs shuck oysters from a seat at the raw bar, an intimate setting for 26 people, or watch on two TV

Celebrations WOW! also boasts the province’s premier dinner theatre experience – Celebrations – which continues to entertain guests with engaging, lively shows and keep them equally as happy with a four-course meal served in a totally unique way.

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PROFILE | WOW! Hospitality Concepts

Muddy Waters Smokehouse Muddy Waters Smokehouse, one of the original restaurants under

Of course, what won’t change is the dining experience on one of the

the WOW! banner, became a Forks Market destination thanks to their

best patios in the city, set on the banks of the Red River, where it’s

Southern-inspired barbecue. And while the restaurant is still devoted

joined by the Assiniboine River. Grab a group and share a pound of

to the grill, the menu has begun to shift toward more comfort foods

Muddy Waters’ signature wings, or stout drizzled onion rings while you

– three beef bean chili, baked pork and beans, and mac and cheese –

enjoy being in the thick of the excitement.

making it more eatery style. Kitchen Manager Tammy Cady’s slow-cooked chicken and ribs pay tribute to traditional barbecue roots, while the pickerel po’boy served with apple coleslaw and remoulade puts a Manitoba twist on the Louisiana specialty.

Millennium Centre WOW!’s recently added a piece of history to their growing catering empire. The group, along with Executive Chef Luc Jean, who also oversees Mon Ami Louis, took over the catering and event planning for the Millennium Centre in January. The heritage building, which was the previous home of the Canadian Imperial Bank of Commerce, features marble floors, the original teller’s counters, as well as 14-foot ceilings capped by a 52-foot stained-glass dome in the vast bank hall – the perfect setting for events of 300 people. For a more intimate but equally impressive function, the bank manager’s office, also called the Tapestry Room, holds up to 40 guests and features a mahogany fireplace, highbacked gold leaf chairs, the original wall tapestry, as well as a newly restored ceiling. With Jean’s vast culinary experience, and love for the “spice” of life, guests can choose from menus that range from traditional to something with a little more international flair.

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WOW! Hospitality Concepts | PROFILE

Peasant Cookery Equally as notable is Peasant Cookery in the heart of

Innovation continues just across the lobby in the

the Exchange District with its honest food from the

restaurant’s cozy wine bar, which features scattered

land. Executive Chef and part owner Tristan Foucault’s

tables in front of a fireplace, rows of curiously named

house-made charcuterie has made him a recognized

bottles behind the bar, and an incomparable wine list

expert in the craft of curing.

for the area. General Manager Carly Durtson and her

“[Chef] takes great care and time with anything he prepares – even the onions for our soup. He sautés them, then lets them caramelize for 14 hours. These are the things that make [Foucault] an outstanding

highly-talented bartending staff can be credited with creating in-house cocktails that infuse, muddle, and zest a variety of ingredients and spirits unseen anywhere else. j

executive chef,” states Stephen.

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49


Creativity, Culture, Cuisine.

There is no better way to dine than with WOW! Hospitality. Our award winning chefs prepare everything from burgers and BBQ to steak and seafood with the same attention to flavour and quality.

(204) 896-7275

(204) 487-8325

(204) 989-7700

(204) 947-6653


Let us take care of your next event! Call WOW! Catering at (204) 226-2018

(204) 938-2226

(204) 226-2018


PROFILE | Chop Steakhouse & Bar

A MODERN STEAK EXPERIENCE A contemporary, stylish take on the classic steakhouse, the award-winning Chop heats up Winnipeg’s culinary scene

C

hop Steakhouse & Bar provides a

their commitment to premium cuts from

share but will not want to. Their Rib Eye is

unique, modern interpretation of

preparation to plate. All steaks are aged

14 ounces and cold smoked with a special

the classic steakhouse combining

up to 32 days to tenderize and enrich the

blend of alder, apple, and hickory, which

natural flavour of the beef.

cannot be found anywhere else and cannot

its distinctive, “from-scratch” food concept with stunning, chic interiors. Chop delivers a breath of freshness into Winnipeg’s steakhouse scene. the perfect choice for today’s steak lover,”

flavour,” adds Ludwick.

discerning guests enjoy about a memorable culinary experience – including exceptional food, a notable wine list, quality spirits, and excellent service – and combine them with the energy, value, and comfort of casual dining. Add our fresh, modern aesthetic and you have a winning recipe that we are proud to share.” No stranger to culinary accolades – Chop’s first location was named one of Canada’s Top Ten

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for instant caramelization before it goes into the oven to lock in natural juices and

“We bring together all the elements that

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on desired doneness and then it’s seared

“Chop is the steakhouse for today and is says Chop Regional Manager Mark Ludwick.

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“Our chef hand selects your steak based

New Restaurants by Where magazine – Chop tantalizes and delights with

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You can taste the passion in signature dishes such as their craveworthy Steak Bites and Prime Rib Yorkies that you could

be forgotten. The Chop Sirloin Oscar with jumbo prawns, roasted pepper, and asparagus is drenched in made-from-scratch authentic Béarnaise sauce. While Prime Rib lovers are also in for a treat. Chop’s Prime Rib is rubbed with rock salt, cracked pepper and fresh herbs then slow


Chop Steakhouse & Bar | PROFILE

roasted in a unique, controlled vapour oven

items with care so our guests can truly taste

seats, rugged stone accents, and warm rich

ensuring maximum retention of moisture and

the difference in each course including our

woods combine to create an environment with

tenderness. It will melt in your mouth.

desserts which are crafted in-house by our

a stylish contemporary feel, yet still relaxing

pastry chefs.”

– ideal for casual dinners or special occasions.

Beyond traditional meats, Chop also specializes in a selection of succulent seafood

Chop’s commitment to quality is further

options including the blackened maple

exemplified by its kitchen’s custom broiler,

bourbon haddock and citrus soy glazed fresh

which has been designed specifically to cook

salmon – steelhead from B.C.’s Lois Lake served

steak at 1,800 degrees Fahrenheit. This extra-

with fresh cucumber orange salsa.

hot top fired cooking method allows steaks

“We are committed to creating handmade, spectacular dishes and providing amazing

to retain their amazing flavour and is a key differentiator from other steakhouses.

Chop combines modern, comfortable luxury without pretense or stuffiness – it’s the steakhouse for today. Chop Steakhouse & Bar is open weekdays for lunch and daily for dinner with 240 seats across its dining room, lounge, and patio. Located at the Sandman Hotel & Suites on Sargent Avenue at Century with ample free

dining experiences for our guests, each and

Guests are further impressed by Chop’s

parking. Reservations can be made at chop.ca

every time,” continues Ludwick. “Preparing

atmosphere of modern luxury. Plush leather

and walk-ins are always welcome. j

enjoy the pleasures of the province

53


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PROFILE | Mon Ami Louis

The Spice of Life Mon Ami Louis’ second season will bring a little more international flair to French cuisine By Carly Peters

F

rom the Australian coast to the

beef brisket patty, house-made barbecue

German hills, Executive Chef Luc

sauce, and Spanish onions on a toasted

Jean has travelled the world, and

bun – guests have also been known to

fallen for all its cuisine.

order more than one variety of tarte

“I love to travel, I love spice, and I cook

flambée to share amongst the table, covet

everything,” he laughs.

an order of pommes frites fried in 100

This worldly knowledge came in to play

per cent Canadian Brome Lake duck fat

when Jean heard Doug Stephen, president

all to themselves, or indulge in a savoury

of WOW! Hospitality Concepts, was

Buckwheat crêpe.

planning a new concept on the Esplanade

Jean says this season he’d like to keep

Riel bridge. Jean had just been to northern France where the restaurants were bursting at the seams with patrons being served spilling mugs of beer and boards of tarte flambée, the Alsatian version of pizza. Jean knew this brasserie-style restaurant was

the original French influence but explore complementing international cuisine, potentially pulling elements from Africa and India to bring a little spice to Mon Ami.

the perfect model for the St. Boniface

“People are discovering ethnic cuisines and

location.

are becoming more adventurous. I think

“I wanted Mon Ami to be an approachable

real fusion cooking is about to begin,”

place with approachable food. When you

states Jean, pointing to the example of

first start as a chef, it’s all about yourself

one of his favourite Indian restaurants in

– making crazy dishes just to prove you

London that serves modern-style tapas.

can. But now I want to be a successful

He adds guests may soon find a Moroccan

restauranteur and that means putting food

lamb with spiced basmati on the entrée

on the menu for the customer,” he states.

list, or a new crêpe with coconut cream

While some say the restaurant boasts

to bring the world together on the

the city’s best burgers – a freshly ground

Esplanade Riel. j

56


Mon Ami Louis... Cr eative Cuisine with a View

Spectacular views will inspire as you sample Executive Chef Luc Jean’s exciting French-inspired menu.

Re-Opening May 1st. Esplanade Riel Bridge

| 204-938-2226 | wowhospitality.com


PROFILE | Daltons Restaurant

Diners Who Brunch Daltons Restaurant offers up one of the city’s most well-attended Sunday offerings

W

By Carly Peters

hoever created the glorious meal between

from 10 a.m. to 2 p.m. every Sunday chefs serve up classics such

breakfast and lunch – the mix of both food

as eggs Benedict, hash browns, sausages and bacon, along with a

day parts best dishes – did it because of places

full salad and fresh fruit bar, carving station, charcuterie, dessert

like Daltons Restaurant. Located inside the Best Western Plus

bar, and an ever-flowing Callebaut chocolate fountain. Guests

Winnipeg Airport Hotel, the restaurant serves up such a spread

can also feast their eyes on weekly specialty fruit and vegetable

that it’s become one of the city’s most well-attended mealtimes

carvings created in house by the restaurant’s talented Jamie

– it’s even garnered awards.

Berces.

Daltons Fabulous Brunch has been nominated by TripAdvisor as

The restaurant also offers heightened brunches for special

Winnipeg’s second Top Rated Canadian Cuisine and Top Rated

occasions such as Mother’s Day, Easter, Thanksgiving, Christmas,

Buffet for two years in row and it’s not hard to see why. Running

and New Year’s Day. But no matter what Sunday you choose, you better get there early. “Our Sunday brunches definitely have a following,” states Cherry Ann Chandler, food and beverage director for the hotel, adding there are regulars staff see every week, along with travellers who are staying as guests. Whether you’re an out-of-towner or Winnipegger, diners can also order off Daltons’ comfort food-based menu, refreshed every season by Executive Chef Grant McFarlane and his team. Best known for their premium Canadian AAA steaks, the restaurant also serves up Crown Royal baby back ribs, Daltons’ Manitoba pickerel, as well as bistro options including design your own pasta, shepherd’s pie, and stir-fry. For a little more casual fare, Finnigan’s Lounge boasts a popular steak ‘n’ stein special – a steak sandwich with a pint of beer – for $20, while guests lounge in plush chairs and catch the latest sports game on the six-foot television screen. One option that Manitobans may not know is that Daltons provides food for guests that book weddings with the hotel. The Greenwood Ballroom designed the all-inclusive wedding package over six years ago which includes everything from a three-course dinner, to floral arrangements, to professionallydesigned decor, and a host bar. It’s a very popular option with brides and parents as there are packages from Elegance to Opulence with varying price ranges to surpass the expectations of their special day. j

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…where

every time is a good time!

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PROFILE | Chicken Chef

Left to right: Dan Hlady, Brent Plaisier, Rose Mary Plaisier, and Dawn Hlady enjoying a relaxing corporate retreat in Mexico, as well as the camaraderie enjoyed amongst Chicken Chef franchises.

working for everyone Chicken Chef supports female franchisees By Twila Driedger

F

ive women from all over Manitoba are

gushes Lucas. “We do. We have access

“My husband and I were just on a trip to

making their restaurant dreams a reality,

to them 24/7.”

Mexico and my daughter Jessica pretty much

thanks to the long-merited reputation

of the Chicken Chef chain and the family philosophy behind the franchise. when her family opened the first Chicken Chef

get involved in the restaurant.

my dad’s, and the logos used on the buckets are my mom’s,” explains Lucas. “When we say a family restaurant, we mean a family restaurant.”

“We like to incorporate the feeling of family in everything we do,” reveals Epp. Melanie Specula runs the Chicken Chef restaurant in the resort town of Gimli. While she has a staff of 32 during peak cottage

In grade school, Lucas started working for her

season, Specula counts on the help from her

dad, scrubbing bathrooms, soon graduating to

oldest daughter.

dishes, then serving, and finally as cook. Now she owns and operates the Chicken Chef at 3770 Portage Avenue in Winnipeg. “It’s so family-based. How many other companies do you know that you have the

16

who are extremely supportive of their female franchisees and encourage the whole family to

“A lot of the recipes we use to this day are

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Jeff Epp, and Vice-President Ryan Thorgilsson,

Lori Lucas came into the restaurant business in Carman back in 1978.

20

Lucas is referring to Chicken Chef’s President

personal cell phone number of the president and the vice-president of the company?”

60

“I’ve come from a family of entrepreneurs,” she says. “I feel like I was born to own a business.” Unlike Specula, Charlene McCarthy married in to the industry. She and her husband took over the reins of the Russell restaurant from her in-laws in 2009 and they now also own and operate the Roblin Chicken Chef.

ran the place while we were gone,” explains McCarthy, adding she hopes her daughter will one day take over and make it three generations of owners. Many of Chicken Chef’s female franchisees grew up with roots in the community where they reside and run their restaurants. Having worked as a server at the local Chicken Chef in her hometown of Flin Flon, Dawn Hlady went on to earn her Hotel and Restaurant Management diploma through Saskatchewan Institute of Applied Science and Technology in Saskatoon with the hopes of owning her own Chicken Chef franchise. “I knew the potential that the business was capable of having,” states Hlady, explaining the restaurant had closed and she couldn’t understand why. “It had a great location and the menu had great food.”


Chicken Chef | PROFILE

So back in 2004, at the age of 22, Hlady moved

our professional

home to re-open Chicken Chef.

cooking training

“Being a local homegrown girl I have had a substantial amount of support and loyalty from both customers and staff here in the community,” she states. “I have customers that incorporate my restaurant into their daily life and who have become like family.” Rose Mary Plaisier and her husband moved home from Alberta in 1996 to operate the Chicken Chef in Virden and to be closer to family. “We always had to have our ‘fix’ every time we came home to Manitoba,” says Plaisier, referring to Chicken Chef’s specially seasoned three piece chicken and fries. “The chicken tasted wonderful. It was a core product that we believed in.” In addition to the classic chicken dinner, customers can count on comforting menu favourites like burgers, fish, shrimp and pizza,

into gourmet menu items and daily and weekly specials. The sky is the limit for creations and we have the utmost support from the franchisor.”

But because Chicken Chefs are located

While being a woman in a managerial

predominantly in rural settings, Epp says the

role in the restaurant industry brings its

business is well-suited to women who need to

own challenges, these challenges can be

split their time in the restaurant and at the rink

compounded due to the demands of domestic

lacing up their kid’s skates.

responsibilities.

The flexibility for franchisees is a recipe for

“Women wear many, many, many hats in their

success. According to Epp, all of his female

lives,” details Epp. “The toughest thing in my

owners are experiencing booming businesses.

mind, for women in business generally, and

“Women by their nature demand

specifically to our business, is how they can

excellence,”explains Epp. “I would like to see

balance their lifestyle around it.”

many more women get the opportunity to

“The balance between running your business

engage in any business, but obviously I’d love it

and running your family can be a large

if they’d consider Chicken Chef. There’s a lot of

challenge and a challenge that I myself face

untapped potential out there right now.” j

every day,” admits Hlady.

made with fresh, in-house made dough and fresh ingredients. “A lot of the food we make from scratch,” explains Specula. “Our sauces for the coleslaw, we shred our own cabbage, we make our own soups, we make our own lasagna.” According to Epp, the chain follows an 80/20

Family Restaurant

rule. While 80 per cent of the menu items are consistent across the chain, the franchisees are encouraged to come up with original and innovative dishes for the remaining 20 per cent. “One of the things that appealed to me was the openness with the menu,” says Lucas. “We aren’t just limited to chicken, pizza and burgers,” adds Hlady, explaining she works with her husband, a Red Seal chef, to develop innovative menu items. “We can implement

E E LS F S Y A W WHERE IT AL

LIKE HOME

WITH 30 LOCATIONS SERVING MANITOBA enjoy the pleasures of the province

61


Contemporary Manitoban Fare Created by Executive Chef Eraj Jayawickreme using fresh, locally sourced produce and ingredients. Located in the Fairmont Winnipeg hotel. For reservations or further information call 204 957 1350 or visit www.velvetglovewinnipeg.com

Order Desk: 204.452.8300 Sales@dunnrite.ca

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MULVEY “FLEA” MARKET

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New & Used! Antiques & Collectibles, Furniture, Glassware, Records, Tapes, CDs, Videos, Sports Cards, Tools, Sport-Elvis-Marilyn-Movie & Toy Memorabilia, Jewellery, Crafts, Star Wars, Games, Action Figures, Toys, Comics, Incense, Perogies, Cabbage Rolls, Flavoured Coffees & More.

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Food Musings is a long-running food blog full of positive restaurant features, delicious recipes and gorgeous travel destinations. Advertise your restaurant on one of Winnipeg’s Top Food Blogs* Inquire about Food Musings’ complete social media package. Kathryne@mediachef.ca *According to Zomato, April 2015


FOX & FIDDLE R E S T A U R A N T   A N D   P U B


PROFILE | Toad in the Hole

Local Haunts

The Cavern keeps patrons happy for over a decade, while The Whiskey Bar brings in a new crowd

T

hree is definitely not a crowd for an iconic village pub.

The Whiskey Bar is open Sunday to Wednesday from 9 p.m. to 2:30 a.m.,

The holy trinity consists of The Toad in the Hole Pub, The

and Thursday to Saturday from 7 p.m. to 2:30 a.m.

Whiskey Bar, and The Cavern Club – all located at 112 Osborne

The Cavern is a live music venue located downstairs. Monk says it is

Street. From humble beginnings, The Toad has been a familiar watering hole since 1990 and the latter two additions would come later. According to Proprietor Michael Monk who took over in 2005, The Whiskey Bar was established three and a half years ago, while The Cavern has been pumping out live music

Tuesday night’s “Soul Night” with rotating bands Dr. Hotbottom and The Solutions, and “The Wednesday Night All-Stars” which is a revolving lineup of bands including The Wind Ups, 3PM, Route 59, BB Gun and

The Whiskey Bar features more

“The current lineup are bands that have been playing for years, and you

than 275 whiskies, with the usual

know [on] Tuesday or Wednesday there is going to be some really good

The bar also highlights some rare expressions from Japan and Europe. “We probably have the biggest selection [of whiskey] in Western Canada,” says Monk. “We’re doing traditional, old-school cocktails like manhattans, whiskey sours and, of course, the old-fashioned, as well as

16

While there are live bands most of the week, two highlights are

Andrew Neville & the Poor Choices.

Ireland, Canada and America.

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Cavern Club on Mathew Street in Liverpool.”

for close to a decade.

suspects coming from Scotland,

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named as a “hats off to The Beatles who basically cut their teeth at The

rock and roll, no matter who is playing,” says Monk. The Toad in the Hole is the steam train of the establishment, chugging along for the past 25 years, warming bellies and hearts of old and young. “It’s not uncommon to see ‘Suit Guy’ next to ‘Tattoo Gal’ or an octogenarian saddled up at the wood having a philosophical chin wag with young ‘Rockabilly Hair Guy.’ All sorts come through those doors,” he explains.

some signature drinks my guys have come up with over the years. We

While some aspects of this iconic place have changed a bit here and

were one of the first in town to do this and it really took off.”

there over the years and friends and family have come and gone and

The higher end you go, the lower the price point drops. Monk currently

new fresh faces always seem to find their way into their neighbourhood

has a $4,200 bottle of Glenmorangie Pride that sells for $180 an ounce,

pub, most of what makes this local haunt what it is has stayed the

but there is literally a “whiskey for everyone.”

same… And they’re happy with that. j

64


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

Toad in

Pub & Eatery

Come Experience it for Yourself in the Heart of Osborne Village! 112 OSBORNE STREET • WINNIPEG, M ANITOBA • 204-284-7201

The Toad in the Hole The Cavern


PROFILE | Fatburger

The Place for Burgers and Wings Premium burgers, world famous wings and tenders make for an exceptional taste experience at Fatburger Winnipeg

G

uests across Canada agree – Fatburger serves delicious premium

Fatburger also offers “Lettuce Wrap your Burger,” a gluten free, low-carb

burgers, sandwiches, wings, and tenders featuring top-quality

option for beef, chicken, turkey, and veggie burgers.

ingredients all with superior customer service.

“In 1952 our founder, Lovie Yancey, created something unique,” says Frank Di Benedetto, Fatburger franchisor for Canada. “She created the biggest, juiciest hamburgers anyone had ever seen. So obviously, there was only one name for them – Fatburger.” 60 years later and Fatburger is still making their award-winning

are made using plump and juicy chicken tenderloin, lightly battered, hand breaded and cooked to order.

fancy gadgetry – no microwaves. Made with fresh, never frozen, hand-

service. This is not your typical fast-casual restaurant – guests order at

pressed AAA Angus beef with no additives, binders, or fillers. Fatburgers

the counter, but that’s where the similarities end. Cheerful staff bring

can be enjoyed with all the usual condiments, plus many inspired

your food to you, and return to your table to ensure your meal is as you

choices such as chilli, maple bacon, mushrooms, guacamole, jalapenos,

like it once you’ve had a chance to take a few bites. It’s the focus on

qualify to be served on a Fatburger. For hungrier patrons, there’s the half-pound Kingburger, a three-quarter pound Double Fatburger, and the baddest burger on the block – the Triple Kingburger. This monster of a burger features three half-pound patties of Angus beef served on an artisan sesame seed bun with lettuce, deli dill pickles, and your choice of cheese, plus tomato, onion, and any of Fatburger’s other complimentary tasty toppings. But there’s more on the menu than burgers. Delicious options include lean sage and rosemary infused turkey burgers, and custom-made veggie

16

with your choice of signature scratch-made sauce. The chicken tenders

Fatburger’s quality ingredients are matched with high standards of

produce, including hand-cut lettuce and centre-cut beefsteak tomatoes,

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Tenders. The big, juicy chicken wings are fried to perfection and coated

hamburgers the way she did, with the same cooking techniques. No

an assortment of cheeses, and even a fried egg. Only the freshest

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Fatburger Winnipeg is proud to serve Buffalo’s™ World Famous Wings and

burgers, both made exclusively for Fatburger. There’s an assortment of chicken sandwiches made with full-sized marinated chicken breasts.

66

premium ingredients and exceptional service that truly sets Fatburger apart. j


PROFILE | RBC Convention Centre

Having a Ball

The RBC Convention Centre unveils its newly expanded facility By Natalie Batkis

T

he RBC Convention Centre officially unveiled the York Ballroom

“Having the second kitchen allows us to cater kosher events while still

on February 25, 2016, when the Chamber of Commerce hosted

being able to cater other events at the same time,” he says.

its largest annual event, the State of the City Luncheon, at the

new venue. The York Ballroom is part of the $180-million expansion that has seen the RBC Convention Centre grow to 264,000 square feet. Located on the main floor of the south building, the new 24,000-square-foot ballroom can be divided into four rooms or left open for a large gathering of up to 1,600 people. “The York Ballroom has no pillars which is a great feature, and the light treatment is quite unique as well,” says David Chizda, director of Sales and Business Development at the RBC Convention Centre. “Clients

16

have the option to select from a variety of colour palettes and that

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The third floor exhibit hall features 131,000 square feet of contiguous space that can accommodate over 650 trade show booths. Located in the centre of the third floor exhibit hall is the City View Room, which stitches the north and south buildings together, featuring floor-toceiling windows flooding the space with beautiful natural light. The City View Room can accommodate 3,150 people for a sit-down dinner or 228 trade show booths. Centre Place Café, which is located on the second floor of the north building, has also received a makeover. This popular eatery serves breakfast from 7 a.m. to 11 a.m. and lunch items until 3 p.m. and offers a

light treatment will appear both in the ballroom and outside over York

fantastic catering service.

Avenue.”

Along with its brand new look, Centre Place Café’s menu has also

With the addition of the south building, the RBC Convention Centre

changed to offer healthier options using more locally-sourced food. The

now takes up two entire city blocks, doubling its size. The new parkade

new seating area, which is located along the bridge overlooking York

adds 150 extra stalls for guests and, according to Chizda, the addition of

Avenue, is a beautiful spot to enjoy a bite to eat while watching the

a second kitchen expands the food services within the facility.

bustle of Winnipeg’s downtown. j

68


READY WHEN YOU ARE

The newly expanded RBC Convention Centre is open for business and we can’t wait to show you around.

SET FOR A DINNER FOR 2,300, THE CITY VIEW ROOM IS BREATHTAKING

Come feel the warmth of the natural light streaming through the floor-to-ceiling windows on all three levels. Imagine the flexibility of the main floor pillar-less York Ballroom with its high ceilings, beautiful lighting and a view to the street level plaza right outside the windows. Walk the vast third floor exhibition hall that now encompasses two city blocks. Experience the City View Room with its stunning view, its unique architectural ceiling and dramatic lighting creating a visual experience from the third floor and the street. When we couple all this with our wide array of current distinct and unique meeting rooms, we have the right space, creative expertise and staff to make any size event a memorable one.

YORK BALLROOM CAN HOST LARGE GALAS OR BE DIVIDED INTO FOUR MEETING/CONFERENCE ROOMS

THIRD FLOOR CARLTON CONCOURSE CREATES BEAUTIFUL PRE-FUNCTION SPACE

NATURAL LIGHT STREAMS THROUGH CARLTON LOBBY WINDOWS

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Food Development Centre | PROFILE

Pumped About Pulses

Manitoba’s Food Development Centre is challenging the province to put more pulses on their plates

By Cindy Chan TINE BUTLER PHOTOGRAPHY

A

ll other vegetables need to pick up their pace because 2016 is

says, adding in her household, Irvine typically prepares a week’s worth

the year that pulses are racing.

of pulses on the weekends. She soaks them, cooks them, and then

According to Roberta Irvine, business development officer

for the Food Development Centre in Portage la Prairie, Manitoba,

places them in the freezer so they’re ready to use for the week. For more information, visit manitobapulse.ca. j

pulses – also known as edible, dried seeds such as dried beans and chickpeas – are the sixth largest crop grown in Canada. In fact, Canada grows about 80 per cent of the world’s pulses, yet people in North America do not regularly consume them as much as people in South Asia, the Middle East, and Latin America. Thus, the Food Development Centre is taking part in an initiative called “International Year of Pulses” to get people pumped about pulses. “One of the activities is to take a pulse challenge,” says Irvine. The Pulse Pledge (www.manitobapulse.ca/pulsepledge/) challenges participants to eat pulses at least once a week. Registration is broken up into three age groups: under 12, ages 13 to 18, and adults. The health benefits of consuming more pulses are plentiful – they help lower cholesterol; they are more filling, helping people to eat less in one sitting; and they’re a great source of fibre, which is especially beneficial for people who have Celiac disease since they’re unable to get fibre from grains. “[Pulses] are good for people with diabetes because of their low glycemic index,” adds Irvine. “If you’re diabetic and eat carbs, and you have pulses as part of that meal, it’ll slow down the glucose absorption.” Pulses can be purchased at any grocery store or at specialty health food stores. Irvine says the challenging part comes after buying the pulses – cooking. “Some people don’t know how to cook them and it takes some planning. You have to soak them if you don’t buy them in the can,” she enjoy the pleasures of the province

71


PROFILE | Mona Lisa Ristorante Italiano

It’s Not Just About the Food It’s more than good luck that’s made Mona Lisa Ristorante Italiano stick around for over three decades By Shayna Wiwierski

T

here’s a reason why Mona Lisa

Italian artist Leonardo da Vinci. Coincidently,

Currently, there is the main restaurant, which

Ristorante Italiano has been around

his mother also had a flower shop a few doors

had a major renovation in 2013, as well as La

for 33 years.

down called Mona Lisa Flower Shop. And thus,

Cantina di Mona Lisa, a state-of-the-art wine

the iconic Winnipeg Italian restaurant was

bar next door, which opened in 2006 and

born.

features the exclusive Tuscan enomatic wine

the pickiest of eaters – and their patio on

Although it’s never moved from its original

system. This system allows patrons to use pre-

Winnipeg’s famed Corydon Avenue is a hot

location, it did end up buying

spot in the summertime with live music. But

out its neighbours

the heart of the business all lies with owner

over the

Giuseppe (Joe) Grande.

years.

Sure, the food is amazing – their homemade pasta noodles and milk-fed veal entice even

After figuring out that he couldn’t make enough money just pursuing fine arts, Grande, who at the time was a living-at-home university student, purchased a Greek takeout restaurant located at 1697 Corydon Avenue, also by the name of Mona Lisa. Since most

16

remember, Grande decided to keep the

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Italian names are hard to pronounce and name, an ode to the famous painting by

20

72

paid wine cards to sample a


Mona Lisa Ristorante Italiano | PROFILE

variety of wine by ounce, a first of its

And for Grande, it’s not just about

kind in Winnipeg. They also have an

learning about what his customers like,

events room, accessed through the main

he also enjoys learning about who walks

dining room, that can be rented out for

through the door. He’ll be the first one

parties, as well as an extensive catering

to tell you that he’s very fortunate to

service that features their famed menu

still be in business after all these years

items, as well as the opportunity to

(he plans on passing the business down

curate a menu based on the tastes of

to his three daughters – all of whom

the party.

currently work in the restaurant – once

Although Mona Lisa is a way down from

he’s older).

Winnipeg’s “Little Italy” part of the

Maybe it’s the food, but even more

Corydon Strip, the restaurant is actually

than that, it’s the patronage of himself

one of few Italian restaurants currently

and his staff. The restaurant features an

still in business in the city. The art of

art gallery (for which Grande’s eldest

Italian cooking takes quite some time to

daughter Giuliana – also a fine arts

learn, according to Grande. “There are no schools that teach Italian food; it’s general Italian cooking. If they want to learn how to make pasta or traditional-style eating, they have to learn that here,” says Grande, adding his

major – is the curator) that promotes a different artist every month. Each painting is offered for sale, with Mona Lisa taking a commission of 10 per cent that will be donated to a student to take art classes at the Forum Art Centre in Winnipeg. They have also raised

mother often comes into the restaurant

money for cancer and other charitable

to make sure the sauces are how they

organizations in the past. Grande

are supposed to be, as well as partake

himself is also a bocce coach for Special

in baking the restaurant’s desserts. “It

Olympics Manitoba and has even hired

takes them about a year before they’re

some of the special-needs athletes to

comfortable [cooking] new products.”

work in the restaurant.

Although the menu hasn’t changed much

Although Grande will just shrug it off as

in the 33 years, it has evolved to reflect

good luck, after all these years clearly

current food trends that customers are

he’s made a lot of people smile, just like

looking for. That includes introducing

how the restaurant’s namesake has been

many gluten-free items.

doing for over 500 years.

“We are constantly learning about what

“I’ve seen people come here, meet here,

products are better. There are specific

get engaged, married, have children, and

items that are gluten-free, but lots of our

now their children are working here,” he

items are gluten-free already.”

laughs. j enjoy the pleasures of the province

73


PROFILE | Manitoba Institute of Trades & Technology

MITT Culinary Arts students Regina Stewart (L) and Abby Klassen (R) practice their slicing and dicing skills on some peppers.

Building a Foundation for Culinary Greatness Manitoba Institute of Trades and Technology’s Culinary Arts & Design program By Natalie Batkis

T

he Culinary Arts & Design program at the Manitoba

“I love being a teacher. I mean I’ve always considered myself a

Institute of Trades and Technology (MITT), teaches

teacher. As a chef, you’re always teaching and mentoring,” explains

students practical skills and knowledge to give them the

Grant. “I always took on young people in my kitchen because I

tools they need to pursue careers as experienced food production

enjoyed seeing them develop their potential.”

workers. Through this accredited apprenticeship program, students

The course is a 10-month, full-time program. Students are in the

receive hands-on experience in all facets of food preparation and

classroom for 6.5 hours a day learning fundamental culinary skills.

production including basic food service, baking, meat and poultry

Grant explains how those core skills prepare students for a future

preparation, banquet and buffet service, inventory control, and

in the culinary arts.

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menu planning.

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20

“If you’re building a house, you don’t start with the bedrooms.

Scott Grant is an instructor in the Culinary Arts and Design program

You work on the foundation. I truly believe that we give a good

at MITT. He was one of the first students to take the course over

foundation for our students to be prepared to work in the

30 years ago and has now been teaching it for four years.

industry,” he says. “From here, students can decide what types of

74


Manitoba Institute of Trades & Technology | PROFILE

jobs they want or whether they want to continue their education.”

environment. For some employers, that can be just as important, if

The Culinary Arts & Design program is level 1 apprenticeship

not more important, than practical skills.

accredited. This program can be a great jumping off point

“It’s a lot about people skills and life skills. We try to send

for students interested in further pursuing their culinary arts

students out with the right attitude. Employers will often thank us

education or learning on the job. Grant says their program differs

for keeping our graduates grounded. We teach our students that

from others in the province for a few reasons.

they have to work hard to prove their abilities in the workforce,”

“We’re a bit smaller which I think is an advantage. Some bigger

explains Grant.

programs tend to shuffle students around quite a bit. Here you are with the same instructor for the entire 10 months so you get that family atmosphere. The students feel more relaxed and part of something bigger,” he says. “The confidence they get in the classroom translates to more confidence in themselves in all aspects of their lives.” Once students have learned the essential skills, the final credit in the program is a work practicum. The students are placed at a

Graduates of the Culinary Arts and Design program find employment as cooks, line cooks, and prep cooks within the commercial and institutional kitchens of restaurants, hotels, private clubs, and personal care facilities. Grant is proud to see his students succeed in the workforce and he accredits that to the culture of MITT. “This college, from top to bottom, cares about students first and I

food service establishment for four weeks where they hone their

hear that from the students often. The college is always willing to

skills and expand their knowledge working alongside seasoned

help,” says Grant. “When they are in the classroom for 6.5 hours,

culinary professionals.

I tell them ‘this is your sanctuary. It’s a crazy world out there but

While fancy knife skills and perfect pastry are crucial to the core

when you come here, you’re in a happy and safe place to learn.’”

skillsets of these students, the program also offers important

For more information about the Culinary Arts and Design program,

life skills on how to become true team players in a busy kitchen

visit the MITT website at www.mitt.ca. j

Instructor Scott Grant demonstrates to student Tasin Jafar the best way to chop up a cucumber for sandwiches. Right: Aydan Blondeau presents some tools of the trade before cooking up some lunch entrees for a menu he developed.

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PROFILE | Half Moon Drive In

Manitoba Classic Hitting up the Half Moon Drive In has been a staple summer destination since 1938 By Carly Peters

E

very summer, hundreds,

1988, McIntosh knew his path to

if not thousands, of

being the “top dog” was set – he’d

Manitobans take the

buy the restaurant. He bought it

“Lockport Loop” (down Henderson

with a partner, who stepped away

Highway, across the Lockport

from the business in 2001, but kept

Bridge, down River Road and

the same concept that made the

back) to make a trip to one of the

restaurant great – homemade, fast,

lettuce, tomato, pickles, raw

province’s most iconic eateries.

casual food.

onions, and special Lunar sauce.

The Half Moon Drive In has been

“Everyone gets the need for a

Of course, guests need to save

burger, fries, and milkshake,”

room for a side of house-cut fries,

laughs McIntosh, adding in 2009

onions rings, or poutine, and finish

Rockin’ On The Red

Wayne McIntosh took over the

they expanded the restaurant to

off with a sweet treat of soft ice

The Half Moon Drive In’s

restaurant in 1988, becoming

accommodate more room for

cream, sundaes, or a banana split.

fourth annual Rockin’ On

only the third owner of the

people’s cravings. Inside can hold 180 people, while outside seats

On the heels of the restaurant’s

The Red will run from

establishment. Being the youngest of seven kids, McIntosh always

200 diners.

75th anniversary two years ago,

July 15 to 17, 2016.

knew he wanted to do something

One of the most coveted menu

big; he had the ambition and

mobile with “one of the hippest”

items is The Moon Dog. This baby

food trucks in Manitoba. The

of the iconic restaurant,

the drive to do so. After taking

is loaded with cheese, bacon, fried

business administration at Red

monster-sized unit rolls across

started the family-

onions, pickles, and mustard. Want

River College, he began working

to go bigger? There’s the Famous

Winnipeg and into rural areas,

friendly weekend as a

for a restaurant paper supplier

Foot Long – the Half Moon’s claim

serving up hamburgers, fries, hot

way to give back to his

company, travelling to northern

to fame – which features a 12-inch

dogs, and a rockin’ good time

loyal customers and the

Manitoba and making lots of

wiener topped with mustard,

connections along the way. One

relish, and diced raw onion.

a staple destination for one of Canada’s best hot dogs since 1938.

of his clients was the Half Moon in Lockport. He was already familiar with the restaurant having worked at the Transcona franchise as a teenager, so when the owners asked him to quit his job and come run the Lockport restaurant (having no experience actually running a restaurant, mind you) he jumped in with both feet. When the ownership dissolved in

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McIntosh made the famous menu

with a music video sound system playing the best hits of the ‘50s,

Wayne McIntosh, owner

community.

‘60s, and ‘70s.

The free event

“I’m just having a lot of fun,”

features live music and

beams McIntosh. “You know

entertainment great for

initially when you start a business

all ages. And, of course,

and cheese, but it also boasts

it’s about making money, breaking

the Half Moon Drive

barbecue mayo sauce, “Saturn

even. Then you hit a point and

sauce,” double cheese, double

it’s about moving in the right

bacon, tomato, and three onion

direction for you and making

rings. The “best dressed” burger,

customers happy. I have the same

dogs, fries, and shakes to

The Lunar Burger, features

passion today as when I started. I

indulge in while enjoying

shredded Bothwell Cheese,

really enjoy what I do.” j

the event.

The burgers will transport diners to another planet. The Saturn Burger is not only famous for its double portions of bacon

In will be serving up their famous burger, hot


www.halfmoondrivein.com

Since 1938, THE HALF MOON has been serving up the best hot dogs, fries, ice cream and burgers in Winnipeg. Summer just isn’t summer in The Peg unless you’ve taken the scenic drive down Henderson Highway to the town of Lockport and enjoyed a meal at The Moon. Enjoy our RETRO atmosphere and let us take you back to the good of days.

Come on down and enjoy the best eatin’ in town!

Servin’ up GOOD FOOD and GREAT TIMES! 6860 Henderson Highway, Lockport, MB | 204-757-2517


PROFILE | McClelland

The Glass is Always Full Picking the right barware for your beer

E

urope is known to be the beer brewing mecca of the world. This continent full of history, tradition, and rich architecture has shown

the world the beauty of beer, including the best way to enjoy such a delicious beverage – in a glass. Many Canadians don’t realize that beer should always be enjoyed in a glass. Naturally fermented beer, on average, contains about 2.5 volumes of carbonation. Consequently if beer is drunk straight from the bottle or can, you are essentially putting a bottle of beer plus 2.5 bottles of gas in your stomach. That will definitely leave you feeling bloated. Beer is not meant to be consumed by the bottle. The gas that gives beer its bubbliness or effervescence is a natural aspect of fermentation. It is really intended that you explode some of that out when you pour it.

16 localfare

are becoming much more aware of the origins of, and how our food is produced and it is becoming very important for beer as well. If it is true that the longer these traditions have been practiced – the better or more perfect the outcome is – then the manner of enjoying a beer, as the Europeans have done and still do, should be met.

mouth feel, and greatly reduce the

Although far from the European ways of brewing,

filling or “bloatingness” that can from

there are North American brewers that are influenced

the beer.

by traditional European beer styles. And the market

Like wine, for optimum appreciation,

share of import beer has tripled in the last 15 years

you should drink beer from the right

and import beers are having greater access to the

kind of glass. Ale is like red wine and

market now. That illustrates

Lager is like white wine. Ale is much

that we (as Canadians)

more robust, aromatic, flavourful,

are starting to look

whereas lager by comparison

at the finer things in

Thus, ale is well suited for a

78

healthier choices versus a life of convenience. We

This will give the beer the right taste,

would be considered less robust.

20

We are entering a mode of rediscovery. Rediscovering

life and take care of and treat ourselves.

wide-open top glass. It should

The style,

have a wider top than the

sophistication

height of the glass. A lager

and knowledge

glass should be taller than

of beer are

wide. Different styles and

rapidly gaining,

characteristics of beer can

creating more

be best accentuated by the

choices in the

right-shaped glass.

marketplace. j


Enjoy Europe’s Finest Beers All Year Round

O’Hara’s Irish Stout

Mongozo Premium Pilsener 742535

Mort Subite Kriek 492405

Erdinger Weissbier 16601

Erdinger Dunkel Weissbier 16600

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Delirium Tremens 435917 Delirium Nocturnum 741637

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PROFILE | The Original Pancake House

What’s New is Original The Original Pancake House gets a new look but keeps the menu staples customers love By Carly Peters

“We still have the designer plates, a warm inviting fireplace and wood is still a dominant feature. We have combined them all in a newer presentation that gives us a different but familiar feel,” he says, adding the Forks location is currently undergoing a partial renovation that will bring in some of the modern elements, and the other restaurants will follow suit.“What we are doing is bringing a new look and feel and supplementing our menus with new and exciting options all the while remaining who we are are.” That means you can still order the restaurant’s iconic apple pancake but there are also new items to tempt tastebuds. Pulled pork has become a favourite and

W

is featured in a breakfast taco with avocado and on

hen The Original Pancake House opened their new updated McGillivray location, it wasn’t a movement away from what customers love, but rather a different

presentation of the restaurant’s traditions.

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option. Or, on the decadent side, the restaurant has added housemade caramel pecan banana bread french toast and banana Nutella

“The marketing of ‘New but Original’ drives the message that

pancakes with vanilla custard. New health conscious items include

although we are modernizing and changing our look we are still The

multigrain blueberry pancakes, and a yogurt bowl topped with fruit,

Original Pancake House and maintain our heritage,” explains Robert

chia, and house-made granola.

Walker, general manager.

20

a pretzel bun for lunch. The expanded crêpe menu now features a Buffalo chicken crêpe with blue cheese for a savoury

“We are still The Original Pancake House so everything you expect to

The store itself could be described as industrial chic with a country

see you will still see but there are new items that might encourage

feel. It is a new look for the brand but many of the elements from

you to try something new or be a little adventurous,” encourages

the restaurant’s current identity have been incorporated.

Walker. j


PROFILE | South Beach Casino & Resort

Stay & Play South Beach Casino and Resort makes it rewarding for guest to play, dine, and unwind By Carly Peters

A

quick weekend getaway

Ocean Club members will

or mid-week reprieve

receive a free Friday night

is a reward in itself,

beach buffet. The “you

but what if your resort actually

play, we pay for a beach

“paid” you to come enjoy their

buffet” offers up Mango’s

amenities? At South Beach Casino

Restaurant’s favourites from

and Resort, it certainly “pays to

Executive Chef Richard de

play.”

Krijger’s kitchen.

Members of the casino’s free

Prime rib is the main feature

Ocean Club program can redeem

of Saturday night’s special

their points for real money.

buffet, while on Thursday

For every 400 points guests

nights Mango’s serves up the

accumulate playing one of South

resort’s famous surf and turf

Beach’s 600 gaming machines,

buffet. Chef de Krijger has

they get $1 to spend at the

over 30 years of experience

restaurant, in the lounge, put

in the industry overseeing

towards their hotel room, or as

kitchens in some of the

actual cold, hard cash.

country’s leading hotels, and

Of course playing with a friend is much more fun, and it’s also more “rewarding.” Get a friend

to Mango’s buffets, set menus, and to the pub fare of the Blue Dolphin Lounge. Thursday, as well as some great

which features some of Manitoba’s

packages that includes additional

hottest wheels, along with a

amenities, such as rounds of golf

While you enjoy your meal in

on your account. The resort will

the lounge on Friday and Saturday

also match any points your friend

night, guests are treated to free

collects that day, meaning more

live entertainment. Local, and

barbecue and live entertainment,

“pay for play.”

national bands take to the stage

while in August their motorcycle

playing everything from country

show will be burning rubber.

to classic rock.

If you’re planning to stay and

tasty results. After four hours of

The resort has also become the

play for more than one day, the

Winnipeg, South Beach is one of

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play host to their annual car show,

and you’ll receive bonus points

rated play between 10 a.m. on

go-to spot for Manitoba motor

resort offers up rooms starting at

Manitoba’s hottest spots to play,

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to sign up for the Ocean Club

brings his skills and expertise

Wednesday to 9 p.m. on Friday,

shows. In June, South Beach will

$87 a night from Sunday through

dine, and unwind. j

Along with cash back, casino play can garner some other

20

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at one of the four surrounding courses. Just 30 minutes north of


PROFILE | Pasquale’s Italian Restaurant

Mama was Right

Pasquale’s Italian Restaurant carries on the tradition of classic Italian food

M

other knows best and Joe

can not only sit in at the restaurant, but can

Loschiavo was sure glad he

have their Pasquale’s Italian food delivered

listened to his. Loschiavo, at the

city wide. “We also offer catering for office or

age of 19, along with his mother, purchased Pasquale’s Italian Restaurant in 1990. It was a scary time for Loschiavo. Although young

The latest and most convenient way Pasquale’s

in the restaurant. Luckily, his mom offered

is trying to make dinnertime easier is by

the key to success: “Make homemade, classic

offering take and bake meals.

want to come back.” Loschiavo took that advice then and continues to use it today. With many restaurants changing hands and cutting corners, Pasquale’s has stuck to its original game plan of serving classic Italian foods – lasagna el forno, hand-breaded chicken parmesan, cannelloni ricotta,

16

“Being a father of active kids that are involved almost daily in after school activities, my wife and I know first hand how hard it is to get supper on the table and the kids out the door,” he explains. “That’s when we thought we should offer our pastas, sauces, and our pizzas par baked and ready to take from your

homemade meatballs, sausage, and, of course,

freezer to your dining table, so you can enjoy

mama’s marinara and bolognas sauces.

homemade food fast and easy without having

With so many dining options open to

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your house and do an in-house chef service.”

and full of energy, he had minimal experience

Italian food at a great price and people will

20

home parties, or our chefs will come right to

to spend hours in the kitchen.”

Winnipeg diners, Pasquale’s aims to be top of

For those who don’t want to get their houses

mind when they want Italian cuisine.

dirty, Pasquale’s 28-seat private dinning room

“It’s important for us to remain competitive

is a big hit during the holidays or anytime you

and give our guests different options to enjoy

might want to get the la familia or friends

our food,” states Loschiavo, adding people

together. j

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PROFILE | Ming Court

King of the Court Ming Court’s Chef Francis Lai brings his culinary delights to Winnipeg’s downtown

J

ets fans and concert goers looking for

Nestled in what was once a historic home in

Duck with Bean Curd Soup, and Shredded Duck

a bite before the big game or show can

the late 1800s at 236 Edmonton Street, the

Meat with Celery and Bamboo Shoot. But call

forego the basic footlong or fast food

building Ming Court resides in has expanded

ahead, as Lai needs extra time and expertise to

fare in favour of fresh and flavourful Chinese

several times over the last 100 years to meet

prepare this exceptional entrée.

cuisine.

the needs of the bustling business area. The

Chef also offers up some sweet treats for

Conveniently located in the heart of

local office crowd has uncovered this diamond

guests to try after their main meal with house-

downtown Winnipeg, just blocks from RBC

in the downtown, racing for a seat in the 135-

made desserts such as cinnamon apple triangle,

Convention Centre Winnipeg and MTS Centre,

seat dining room during the lunch rush.

deep fried milk pudding (in mango or coconut),

Ming Court has mastered the art of cooking

“Our hot and sour soup is famous,” says Lai,

or sweet bean cake. The best part is all desserts

classic and innovative Asian dishes.

adding the signature Tang Mian soup-based

are served with ice cream.

Bring your cheering squad to experience an

noodle dish comes in a variety of flavours.

Lai took over the chef’s apron and ownership

“Spicy chicken or beef is only available in this

of the restaurant in July 2015, when he

are encouraged to follow the yin-yang rule of

location.”

purchased the restaurant from Ming Court

ordering Chinese food: one salty, one sweet,

While the menu is vast and plentiful, popular

founder Tom Yung and his wife Lin.

one bland, one hot, one deep fried, one

menu items include the shrimp almondine –

“He was my teacher, my master trainer from

stir fried or steamed, one stewed, and one

jumbo shrimp coated with Chef Lai’s special

when I worked here,” tells Lai, explaining he

pickled. The contrast in seasoning and cooking

batter and almond flakes, as well as the ginger

cooked under Yung for many years before

techniques, paired with award-winning Chef

hot beef, a consistent flavour favourite, and

going to culinary school. “Now [Ming Court] is

Francis Lai’s passion for preparing quality and

butter chicken.

a second-generation restaurant in our family.”

For foodies willing to experience an authentic

Following completion of his university degree,

Chinese feast, expertly-trained Lai invites

Lai’s immense interest in cooking inspired him

“We focus on traditional Northern-style

patrons to enjoy a whole Peking duck. The meal

to return to Hong Kong to train at the city’s

cuisine,” explains Lai, adding everything is made

comes complete with three courses, including

state-of-the-art Chinese Cuisine Training

fresh to order.

Sliced Duck with Pancakes and Bean Sauce,

Institute. It was there that Lai sharpened his

authentic Chinese taste sensation. Groups

contemporary dishes will be an outing unto

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itself.

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By Twila Driedger

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Ming Court | PROFILE

cooking skills, earning him the Rudy Choy Educational Fund Award, Chan Ton Student of the Year Award, and the Perfect Attendance Award, and gained invaluable experience working at Hong Kong’s finest restaurants. Now back in Winnipeg, Lai is bringing the best to the city’s business and entertainment district. Ming Court offers game day specials for sports fans, a lunch menu for those tight on time, a broad dinner menu, cozy dining room, and catering and party trays for office parties, special events, and birthday parties. Ming Court is open for lunch from 11:30 a.m. – 2:30 p.m. Monday through Friday, and from noon to 3 p.m. on Saturday and Sunday. Dinner and delivery service is available daily between 5 p.m. and 10 p.m. Celebrating after watching a big win? In need of a night cap? Ming Court’s karaoke bar and VLT lounge is open until 2 a.m. daily (except public holidays). j enjoy the pleasures of the province

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• home redesign and staging Winsome Algera Certified Interior Decorator T: 204.291.4781 E: winsome.interiors@gmail.com • www.winsomeinteriors.com

Heading out and need a hostess gift? Looking for a unique item for a loved one?

Le Musée de Saint-Boniface Museum has a rustic chic gift shop full of local artisans’ works, indigenous jewellery and crafts, FrenchCanadian and Métis specialty items as well as old-fashioned children’s toys. Take a stroll down beautiful historic Taché Avenue and rediscover what the museum has to offer!

Le Musée de Saint-Boniface Museum 494 Taché Avenue Winnipeg, Manitoba R2H 2B2 www.msbm.mb.ca 204.237.4500 info@msbm.mb.ca

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88


Smitty’s | PROFILE

All in the

Family

Smitty’s family-friendly menu offers up something for everyone

S

mitty’s™ is Canada’s largest family

to salads, sandwiches, steaks, and pastas. All

There’s benefit to being a Smitty’s regular for

restaurant chain with more than 115

of the restaurant’s gourmet burgers are hand-

families aside from the food. Smitty’s™ Kid’s

restaurants from coast to coast. With

made from scratch every day, never frozen.

Club members not only receive a coupon in

eight locations in Winnipeg, as well as one in

Similarly, their wings are never frozen, always

the mail on their birthday for one free meal

Steinbach, the Smitty’s concept is particularly

fresh, and cooked to order in 20 different

from the Kid’s Menu, but every time customers

popular among families with children thanks

flavours, making them one of the restaurant’s

purchase a kids meal, they get a stamp towards

to an inviting atmosphere and menu that

most popular items.

a free prize. After six visits, kids will get to pick

pleases customers both big and small.

With more than 130 options, Smitty’s™ menu

out a free toy from Smitty’s toy club selection.

The restaurant’s award-winning menu offers up

offers something for each member of the

Contact local stores for hours and in-house

a diverse product line, from Smitty’s™ famous

family, and is frequently updated to keep

specials or check out smittysmb.ca to view

buttermilk pancakes, waffles, and omelettes

customers coming back.

unique specials from each store listed. j

PEMBINA SOUTH • GARDEN CITY • REGENT • ST. JAMES • MEADOWOOD • STEINBACH

FAMILY FRIENDLY DINING enjoy the pleasures of the province

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Tourism Riel | PROFILE

Century Old Comfort

Indulge in Métis-inspired dishes throughout the Riel District

F

or generations, hotdogs and

berries, wild rice, tourtière, bannock, and pea

hamburgers have been considered

soup. Getting hungry?

North America’s comfort food. Does

this accurately represent Winnipeg’s culture? Let’s jump back 100 years to reveal what comfort foods were like for the Métis. You might be asking yourself, who were the Métis? The Métis people were born of marriages of Cree, and Anishinaabe women,

that’s locally foraged from Northern Manitoba. If you require scenery, enjoy the mise en scène

To satisfy your cravings, Fort Gibraltar serves

at Resto Gare in St-Boniface’s old train station.

mouth-watering bison. You can also experience

They use local grown foods, such as Manitoba

cooking bannock over an open fire.

pickerel and Saskatoons from the Interlake.

Take a bite into Promenade Café and Wine’s

Afterwards, walk off your meal by visiting St-

bison-infused burgers and tourtière. For

Boniface Museum, Riel House National Historic

dessert, indulge in a slice of maple sugar pie

Site, and Fort Gibraltar to learn more about the

while sipping their signature loose-leaf tea

Métis culture. j

and the French and Orkney/Scottish fur traders in the Red River Valley, otherwise known as Winnipeg. The Métis were known for their ability to live off the land as explorers, voyageurs, hunters, gatherers, and fishermen. So what did they eat? The Métis were instrumental in the making and trading of Pemmican, a mixture of ground Bison with animal fat (and sometimes berries). This was the food staple of the fur trade. It never spoiled and provided necessary fat and protein for the physical needs of the voyageur lifestyle. Today, although Pemmican is no longer a food staple, many restaurants in the area infuse

Say

BONJOUR to St. Boniface

Winnipeg’s oldest neighborhood and the heart of Manitoba’s French history, rich with culture, unique architecture, culinary treasures, historical attractions and friendly hospitality. Visit the tourism information center at 219 Provencher Blvd., open year-round, for a list of attractions and events.

these traditional Manitoba ingredients into modern dishes. Many of these dishes include

Saint Boniface TOURISMERIEL.COM

other Métis cuisine items such as bison, fish, enjoy the pleasures of the province

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FWY

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CANADIAN MUSEUM FOR HUMAN RIGHTS

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THE FORKS

GETTING AROUND

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Getting to, from and around the Exchange District is easy whether you’re driving, cycling, walking or riding public transit. There are hundreds of parking spaces on-street, off-street and in heated parkades. Lock up your bike at one of many bike racks, or enjoy getting off the bus in the heart of the District. Once you’ve arrived, no matter where you are in our 20-square-block district, your destination is only a 10 to 15-minute walk away. The Exchange really is the place to be.

1

Old Market Square

10 Centennial Concert Hall

19 201 Portage

2

Cube Stage

11

Pantages Playhouse Theatre

20 Tourism Winnipeg

3

Exchange District BIZ Office

12

Royal MTC John Hirsch Mainstage

21

4

Artspace/Cinematheque

13

Royal MTC Tom Hendry Warehouse

22 MTS Centre

5

Red River College’s The Roblin Centre

14 Mere Hotel

23 Shaw Park

6

City Hall

15 Stephen Juba Park/Waterfront Drive

24 Canadian Museum for Human Rights

7

The Paterson GlobalFoods Institute

16 Grain Exchange Building

25 The Forks

8

Manitoba Sports Hall of Fame

17

9

The Manitoba Museum

18 Richardson Centre

P Parking

The Fairmont Winnipeg

Burton Cummings Theatre

4 MINS


New Kids on the Historic Block The Exchange District offers a world-class urban dining experience By Karen Kornelsen

As you walk through the storied streets of Winnipeg’s Exchange District, you are met with a feast for the senses. First, your eyes widen at the sight of North America’s largest and best preserved collection of heritage buildings. Your ears are then welcomed by the sweet sounds of artists, residents, students, tourists and workers as they mingle, connect and create. The District’s numerous local boutiques also provide varied textures for the touch fashioned with artistry from award-winning designers, jewellers and artists. Then there’s the sweet aroma of over 50 unique local restaurants, bars, pubs and cafes. The scent of this world-class urban dining experience reaches every corner of this 20-square-block district. In the past few years, the Exchange District has exploded with new businesses, most of them one-of-a-kind restaurants. But just like the National Historic Site itself, the old blends with the new, and what you have is a diverse culinary scene like no other. Favourites in the West Exchange include Peasant Cookery, Kings Head Pub, Bodegoes, and Deer + Almond. Then there’s the new kids on the block like Albert Street Cocktail Company, Miss Browns, Bronuts, King + Bannatyne and Chosabi Asian Eatery.

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Chosabi Asian Eatery With dishes like Happy Buddha, California Sumo, and Kung Fu Tofu, you know you’ve entered a restaurant where creativity and having fun is all part of the menu. Chosabi Asian Eatery, home of the now infamous Sushi Burrito, has experienced epic success since opening in December of 2015. Cho Venevongsa, owner of Winnipeg’s iconic Wasabi Group, has already fulfilled his vision for his newest endeavour. It’s fast and casual, healthy and delicious and incredibly unique. Cho uses only the highest quality ingredients and sources them locally as much as possible. According to Roger Wilkinson, the manager at Chosabi, Cho had no idea how popular the sushi burrito would be. “The response has been overwhelming,” says Wilkinson. “I constantly see people smiling once they take that first bite and to me that is the best compliment. We are going through about 50 avocados a day and that translates to approximately 300 a week. You can only imagine how many sushi burritos we make.” Chosabi is not just an amazing new addition to the Exchange District, it’s the next chapter in Cho’s incredible career and life story. Born in Laos, Cho came to Canada as a refugee in 1984. He’s been working in the industry since he was 12. It is not uncommon to see Cho working hard on the line next to his employees and for him to personally make your meal, always with a smile on his face. “From office worker to college student to local resident, the people are the biggest reason we love being in the Exchange,” says Wilkinson. “It’s also the people who come from far and wide strictly because their Instagram has blown up with pictures of the sushi burrito. The Exchange District, in my opinion, is one of the hottest areas in Winnipeg. There are great restaurants, great festivals and the people and businesses are so diverse. That’s a perfect recipe for an area to thrive.”

Go East

Just across Main Street, in the East Exchange, your taste buds will once again be buzzing. Taste the “Little South

America” of Winnipeg at Hermanos Restaurant and Bar, Corrientes, and Carnaval Brazilian BBQ. Delectable staples of the district like Baileys Restaurant and Lounge are flourishing alongside The Mitchell Block, Boon Burger, Blufish, and Cibo Waterfront Café; who all serve up varying and unique dishes with flair.

Exchange District Summer Events June 4: Wildwoodrose Vintage Market at Old Market Square

Tours

June 16-26: TD Winnipeg International Jazz Festival

Ride the Exchange Bike Tour

July 8-10: Soca Reggae Festival Winnipeg

New for 2016, explore the Exchange with a city cruiser

July 13-24: Winnipeg Fringe Theatre Festival

bicycle from White Pine Bicycle Company at the Forks, then take the Death and Debauchery tour to learn more

August 12 – 14: MEME 2016 (Manitoba Electronic Music Exhibition)

about the history of the District.

August (Wednesdays): Winnipeg Folk Festival Wednesdays at the Cube

Capture the Exchange Photo Tour

Monthly: First Fridays in the Exchange is a unique arts and cultural event which takes place at various venues throughout the district the first Friday of every month.

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New for 2016, capture the beauty of the most iconic and historically significant buildings in the Exchange, in partnership with PrairieView School of Photography.


PEG Beer Co. The newest addition to the East Exchange is PEG Beer Co., where history is being made for lovers of fine food and delicious craft beer. PEG Beer Co. is an independent brew pub featuring a growler bar, a casual fare restaurant with an open-style kitchen and a brewery. The owner of PEG Beer Co., Nicole Barry, her head chef, Aron Epp, and the rest of her team are so excited to share their passion for craft beer and food with the rest of Winnipeg. Their doors opened in March 2016. Before you even walk in the door, you realize the place is special. There’s a space for bike storage, and in the future, kayak storage. PEG Beer wants to take full advantage of their amazing location near the river at 125 Pacific Avenue. During the warmer months, food will be grown in garden planters in the back of the building along with some of the hops for their beer. The space inside is even more impressive. PEG Beer Co. features over 130 seats with the table and bar tops made in-house with reclaimed wood scavenged from an old decommissioned bridge in Winnipeg. The front room features a growler bar and an openstyle kitchen joins the front and back room. The food is casual meets comfort and features flatbreads, share plates, cheese, and charcuterie plates, also made in-house. The back room features about 75 seats with a bar that will hold the taps for their 10 different craft beers, along with two guest taps and two wine taps. The brewery is located right off the back room with a window so people can see all the action. Beer is served right from the tanks to give customers the freshest taste possible. For Nicole Barry, the co-founder and previous owner of Half Pints, this is the third brewery she’s opened up and it’s the one she’s been waiting 10 years to build. “Everyone here has worked so incredibly hard,” says Barry. “It’s not an easy feat to open up a restaurant or a brewery and we did both at the same time. We are so excited at the response we’ve had. Our staff here at PEG are so excited to show off our hard work and serve you thoughtfully prepared offerings from the kitchen and the best craft beer available in Winnipeg.”

Historic Walking Tours

Feast on Foot Food Tours

May to August, 2016

Mondays and Tuesdays in July and August

The Exchange District is home to the largest inventory

The Exchange District is quickly becoming the culinary capital of

of heritage buildings in North America built between

Winnipeg with over 50 delectable one-of-a-kind restaurants to choose

1880 and 1920. The Exchange District BIZ guided

from. Have a feast on foot with one of our mouth-watering food tours

walking tours examine legends of power, corruption

which feature cuisine from Brazil, France, Argentina, Japan, the

and heroism all while you enjoy an exceptional

Mediterranean and more!

collection of architecture.

For more information or to book your tour, call 204-942-6716 or visit www.exchangedistrict.org. enjoy the pleasures of the province

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Mr. Rob Walker, Chairman Manitoba Restaurant & Food Services Association 386 Broadway, Suite 503 Winnipeg, MB R3C 3R6 Dear Mr. Walker, On behalf of The Arthritis Society Prairie Division - Manitoba/Nunavut, thank you for the Manitoba Restaurant & Food Services Association’s wonderful support. We were privileged to be the Association’s charity of choice for your 27th Annual Golf Tournament. Your donation of $1,585 will assist with the programs, outreach and awareness initiatives we offer in Manitoba to help more than 600 kids in our province live well with juvenile arthritis (JA): • • • • •

Childhood Arthritis Education (Peer to Peer): Presentations to students becoming professionals in fields working with JA kids: nursing, education, social work, physiotherapy, medicine, etc... Family Day Kids with JA, their siblings and their parents enjoy an opportunity to meet other JA families, participate in an activity, learn new information from healthcare professionals and share School Reading: Age-appropriate book readings in schools and child-care centres that deal with JA, reducing isolation and bullying JA Teen Support: A group for teens to meet in-person and online led by young adults diagnosed with JA as kids Family to Family Match: Connecting families for support, answering questions, listening, sharing experience

Kristel Van De Kerckhove, who represented The Society at the Association’s Golf Tournament, has lived with JA for more than 25 years. Both her knees and hips have been replaced. Her shoulders are next. She is not able to be in the workforce due to her arthritis. Kristel has volunteered with The Society for several years in a number of capacities. She mentors newlydiagnosed young women, helping them with day-to-day living, and is now serving on our Advisory Board. "Listening to other people's daily struggles has helped me be a bit grounded and know I'm not the only person going through this," That is why Kristel is a leader in our childhood arthritis programs and a role model for our JA kids. The Association’s Golf Tournament was a meaningful event for Kristel; she could share her story and raise awareness about the impact of JA. We are pleased to share more of Kristel’s story with you. Once again, I extend our heartfelt thanks for helping our JA kids and their families live well with arthritis. Sincerely, Donna Wills, Regional Manager Prairie Division-Manitoba/Nunavut Charitable Registration # 108091671 RR0010 105-386 Broadway
 Winnipeg, Manitoba R3C 3R6 TEL: 204 942.4892 FAX: 204 942.4894
 TOLL FREE 1.800.321.1433 www.arthritis.ca


With generous donations from golfers in attendance, the RBC Royal Bank and the MRFA were able to raise $2,585 at the MRFA’s yearly golf tournament. The money was donated to our event charity The Arthritis Society. Pictured from left to right: Sheliza, The Arthritis Society staff member; Scott Jocelyn, former MRFA executive director; and Kristel Van De Kerckhove, The Arthritis Soceity volunteer.

The Arthritis Society Prairie Division-Manitoba/Nunavut is a Manitoba

At age 25, Kristel had a major setback and needed both her hips

charity and part of a national organization that provides leadership and

replaced because of her arthritis. She fought back after that surgery –

funding for research, advocacy and solutions to improve the quality of

but a couple of years later it was clear that physically she could never

life for Canadians affected by arthritis. More than 200,000 Manitobans,

work again, even part-time.

including 600+ kids, live with one or more of the 100+ forms of arthritis.

Kristel’s rheumatologist suggested she get in touch with The Arthritis

The society raises funds through third party events, foundations,

Society. She met a few other young women also living with arthritis.

individual and community giving, corporate sponsorships, and special

She started volunteering with the advocacy committee, and moved

events. In Manitoba, the society receives no government funding.

to community outreach at health fairs, presentations, and acting as a spokesperson.

Meet Kristel Van De Kerckhove, ‘Bionic Woman’

In recent years, Kristel’s arthritis has gotten worse. She’s had both knees replaced. She’s in pain more often than not. She needs both shoulders

Kristel was diagnosed with juvenile arthritis (JA) at age five. An estimated

replaced but she’s holding off as long as she can – hence the nickname

three to four kids in every 1,000, or about one per school, have arthritis.

‘Bionic Woman’.

There is no cure.

Like the TV action hero, Kristel continues taking on more challenging

Arthritis isn’t “just an old person’s disease with aches and pains.” It can

roles with The Arthritis Society. She leads the JA Teen Program and now

strike at any age, and it can have a devastating impact – physically,

serves on the Advisory Board and on the Walk Committee. Kristel isn’t

emotionally, financially, and socially.

giving up.

When Kristel was diagnosed, she spent the whole summer in hospital.

You can volunteer and make a difference for Manitobans like Kristel

The pain was so bad that it hurt her to breathe. Her sister had a hard

living with arthritis. Office work, events, education presentations –

time understanding how Kristel could be so sick but look just fine on

support is needed in many areas.

the outside.

Visit www.arthritis.ca/support-us/volunteer for more information, email info@mb.arthritis.ca, or call 204-942-4892, toll-free 1-800-321-1433.

PLEASE RECYCLE Tours, Rentals, Photography

Dalnavert Museum And Visitors’ Centre

61 Carlton Street

204.943.2835

info@dalnavertmuseum.ca

Wed - Fri

Noon - 4:00

Sat - Sun

10:00 - 4:00

enjoy the pleasures of the province

97


The time to join is NOW!

Contact our office for more information

16

204-783-9955

localfare

20

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Presenting Sponsor

Event Supporters

Breakfast Seminar Sponsor

Event Photographer

Thank-you to our sponsors, exhibitors, and delegates that made our tradeshow such a huge success. enjoy the pleasures of the province

99


MANITOBA RESTAURANT & FOODSERVICES ASSOCIATION

15

529 Wellington Crescent Inc. A&W Foodservice of Canada A&W* Adventurer’s North Dining Room Amici Restaurant, Bombolini Wine Bar Anderson’s Hitch’n Post Ranch Applebees Neighborhood Grill & Bar Arbuckles Fine Eatery Assiniboia Downs Manitoba Jockey Club Assiniboine Community College Assiniboine Gordon Inn on the Park Assiniboine Park & Zoo Back at the Ranch Bailey’s Restaurant and Bar Baked Expectations Bangkok Thai Restaurant Barley Brothers Barney Gargles Restaurant Beachcombers Bel Acres Golf & Country Club Bellamy’s Family Dining Bellissimo Restaurant Best Western Charter House Hotel Best Western Plus Winnipeg Airport Hotel & Conference Centre Bonfire Bistro Boogies Diner Boston Pizza* Boulevard Pub & Bistro Brandon University Buccacino’s Cucina Italiana Burrito Splendido Café 22 Café Carlo Cambridge Hotel Canad Inns* Canad Inns AALTOS Captain’s Table Restaurant Carlos & Murphy’s Carnaval Brazilian Barbecue Celebrations Dinner Theatre Centro Caboto Centre Chicken Chef*

localfare

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100

Chicken Corral Neepawa Chop Fish & Steak Bar Cibo Clarion Hotel Clear Lake Golf Foundation Inc Curtis Gordon Hotel Dac’s Drive Inn Del Rios Restaurant Delta Winnipeg DeLuca’s Cooking School Denny’s Restaurant Dessert Sinsations Café Inc DJay’s Restaurant & Ichabods Lounge & Patio Drifters Restaurant and Service Centre Earls Main Street Earls Polo Park East India Company Pub & Eatery Earls St.Vital Elephant & Castle El Rancho Food and Hospitality Partnership Fame Night Club Famous Dave’s Fatburger Fergies Fish Chips & Seafood Market Food Evolution Fools & Horses Coffee Company Foon Hai Restaurant Fort Garry Hotel Four Seasons Take Out Fox and Fiddle Frenchway Café & Bakery Ltd Fusion Grill Gaffer’s Restaurant and Banquet Centre Garwood Grill Gasthaus Gutenberger Grace Café Greek Market Green Olive Gypsy Bakery Half Moon Drive Inn Ltd Hermanos Restaurant Holiday Inn* Homer’s Restaurant & Catering


Hotline International Pizza Systems Ltd.

RBC Convention Centre Winnipeg

Hy’s Steak House

Red River College

Hung’s Garden Ice Sports

Ichiban Japanese Steak House & Sushi Bar Inn at the Forks

Red Lobster Portage

Red Top Drive In Restaurant Resto Gare

Riverboat Family Restaurant

Inverness Falls Resort

Round Table Steakhouse and Pub

Joey Restaurant Polo Park

Royal Fork Buffet Restaurant

Joey Restaurant Kenaston

Roxi’s Uptown Café

Johnny G’s Restaurant

Royal Palms Club Regent Casino

Keystone Motor Inn

Sagkeeng Mino Pimatiziwin

Kum Koon Garden

Sand Hills Casino

Keg*

Saffron’s Restaurant

Kingswood Golf & Country Club Le Garage Cafe

Legends Restaurant & Sports Bar Lilac Resort Ltd Lil B’s

Salisbury House*

Santa Lucia Pizza*

Selkirk Golf and Country Club Sherbrook Street Deli Shark Club

Manitoba Club

Marigold Restaurant Portage

Marigold Restaurant – Inkster Marion Street Eatery

Siam Thai Cuisine

Silver Heights Restaurant Skinners River Road

Smitty’s Restaurant & Lounge*

McDonalds*

Michelle’s McPhillips St. Station Ming Court

SMS Food Inc.

Sodexo at Investors Group Sonia’s Stand

Mitzi’s Restaurant

Sorento’s Grant

Mona Lisa Restorante

South Beach Casino & Resort

Mon Ami Louis

St. Charles Country Club

Montana’s Cookhouse* Moxie’s Classic Grill*

Muddy Waters Smokehouse BBQ & Blues New Golden Inn Chinese Restaurant Northern Hotel

Sydney’s Fine Dining Ltd Syl’s Drive Inn

Tapastry At Niakwa

Tempo Place Emporium The Carver’s Knife

Norwood Hotel

The Food Systems

Old Spaghetti Factory Olive Garden*

Original Joe’s Restaurant & Bar*

The Forks Market

The Gates On Roblin

Original Pancake House*

The Links at Quarry Oaks

Peasant Cookery

Toad in the Hole Pub and Eatery

Pizza Express Brandon

Travelodge Winnipeg East

Tim Horton’s*

Pasquale’s

Tony Roma’s*

Pineridge Hollow

Uncle Jake’s Restaurant

Pony Corral Nairn Pony Corral*

Prairie 360 Restaurant & Lounge Promenade Café & Wine

Radisson Hotel Winnipeg Downtown Rae & Jerry’s

University of Manitoba Students Union

Velvet Glove at the Fairmont Winnipeg Viscount Gort Motor Hotel Ltd. Wasabi on Broadway

Winnipeg Goldeyes Baseball Club

* Multiple Locations

When going out to eat consider one of these MRFA member restaurants.


Index to Advertisers

Across the Board Cafe.......................................... 35

Fenwick & Company Interior Design.............. 54

Pepsico...................................................................... 35

Assiniboia Downs Gaming & Event Centre.................................................. 42

Food Development Centre................................ 71

Prairie Fruit Growers Association..................... 42

Baba’s Pantry / Tall Grass Prairie Bakery................................. 29

Fox & Fiddle............................................................. 63

Prairie Oils & Vinegars.......................................... 36

Greenwood Inn & Suites..................................... 59

RBC Convention Centre....................................... 69

Half Moon Drive In................................................ 77

Redd Line Jewellery.............................................. 90

Ichiban Japanese Steak House......................... 28

Res-Tech Service Ltd............................................. 54

Bailey’s Restaurant & Bar........................................7 Beam Suntory.................................................... 8 & 9 Bel Acres Golf & Country Club.......................... 90 Carelsfield Inn Bed Breakfast............................. 42 Chicken Chef........................................................... 61 Chocolatier Constance Popp............................. 35

Lakeview Hotels & Resorts................................. 20 Manitoba Egg Farmers.............................. 16 & 17 Manitoba Food Processors Association............................................... 22 & 23

Resto Gare................................................................ 90 Saint Boniface Museum / Le Musee De Saint-Boniface........................ 88 Smitty’s...................................................................... 89

Chop Steadhouse Bar.......................................... 55

Manitoba Institute of Trades & Technology............................................ IFC & 2

City Bread Co. Ltd.....................................................6

Manitoba Liquor & Lotteries.............................. 15

Clay Oven................................................................. 21

Mariaggi’s Theme Suite Hotel........................... 70

Sysco Winnipeg...................................................... 35

Cornell Creme Ltd................................................. 39

McClelland Premium Imports........................... 79

Tapastry at Niakwa...................................................5

Cornerstone Hospitality...................................... 42

MIG Insurance......................................................... 28

The Keg Restaurant & Bar................................... 28

Crampton’s Market................................................ 54

Ming Court & Restaurant Bar.................. 86 & 87

The Original Pancake House.............................. 81

Dalnavert Museum............................................... 97

Molson Coors.......................................................... 34

The Toad in the Hole............................................ 65

Degrees Restaurant.............................................. 54

Mon Ami Louis........................................................ 57

Tourisme Riel........................................................... 91

Dunn-Rite Food Products................................... 62

Mona Lisa Restorante................................. 72 & 73

Edible Arrangements........................................... 35

Moxie’s....................................................................... 43

Winnipeg James Armstrong Richardson International Airport............... 37

Fairmont Winnipeg / The Velvet Glove.......... 62

Mulvey Flea Market.............................................. 62

Winnipeg Old Country Sausage.....................102

Fatburger Canada.................................................. 67

Pasquale’s................................................................. 85

Winsome Interiors................................................. 88

FB Hospitality / Prairie 360............................. OBC

Pembcorp Automotive Group.......................... 70

WOW! Hospitality........................................ 50 & 51

South Beach Casino & Resort............................ 83 Stella’s........................................................................ 45

DEL Communications Inc. and you – the key to success! We offer outstanding personal service and quality in the areas of: CREATIVE DESIGN ADVERTISING SALES TRADE PUBLICATIONS QUALIFIED SALES & EDITORIAL TEAM

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83 Garry Street

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BRUNCH Sunday 10:30am—1:30pm

—MARION WARHAFT, Winnipeg Free Press

—WHERE Magazine

LUNCH 11am—1:30pm

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Taste With A View

LocalFare 2016  

This issue of LocalFare features articles on the resurgence of speakeasies, cauliflower recipes, and more.

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