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enjoy the pleasures of the province



Delicatessens and butcher shops are beating the odds in Winnipeg

CELEBRATING CANADA’S 150TH Enjoy French-Canadian cuisine in historic St. Boniface


Asian Fusion

How Filipino cuisine is becoming a local favourite

Skylights Lounge

Prairie Bistro



Urban Crave

Fuel Bar

True Burger

Plaza Premium Lounge

Green Carrot Juice Company


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:

A new educational and healthy

airport dining experience arriving

Summer 2017


Stella’s Café & Bakery

Tim Hortons

Located at door 1

Located at departures

Arrivals, domestic & transborder locations Hong Kong | Kuala Lumpur | London | Winnipeg

Flight Club



Dining Specialties Wine Rooms Special Events Catering

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

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

FEATURES 8 A world of flavours –

A message from Coralee A. Dolyniuk, executive director of the Manitoba Restaurant and Foodservices Association

10 The original Asian fusion –

Winnipeg’s growing #FilipinoFoodMovement is bringing Pinoy dishes to the mainstream

Localfare 18 Meat city – How going back to the

basics helps delicatessens and butcher shops survive in Winnipeg

26 St. Boniface –

Land of history and good eats

76 More than a steady hand – The math and science behind exquisite latte art

Pineridge Hollow offers city folk a break from the hustle and bustle

36 Where the rivers meet –

The Forks brings Winnipeggers back to the city’s roots

38 The meeting place – Assiniboine

Park Conservancy hosts arctic parties, elaborate soirees and earthy gatherings

42 What’s in a name –

WOW Hospitality’s newest concept is Italian with a twist

43 Bakers, tastemakers – Meet the MITT grad part of a duo redefining the bakery experience in Winnipeg

44 Food and friends –

Met the people behind Mona Lisa Restorante Italiano’s Success

46 Just around the French block – Promenade Café and Wine a St. Boniface “neighbourhood gem”

48 Wingin’ it – Manitoba Smitty’s leading the pack in innovation

50 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

52 Brunch your heart out – 17

Daltons Restaurant a gathering place for glorious meal between breakfast and lunch




President & CEO David Langstaff Publisher Jason Stefanik Managing Editor Bailey Hildebrand-Russell Contributing writers Jeremy Brooks | Rebecca Dahl Bailey Hildebrand-Russell Shayna Wiwierski

Profiles 34 A rustic escape –

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

54 It’s not all Greek –

Saffron’s offers up traditional Mediterranean dishes with new plates for all taste buds

56 The next big player – The RBC

Convention Centre Winnipeg celebrates a year since its expansion

58 Twice as nice – The popular premium burger chain Fatburger doubles down in Winnipeg with a second restaurant in Transcona

60 The neighbourhood spot –

The Silver Heights Restaurant & Lounge celebrates 60 years in St. James

62 Best value and real cash back – Play, stay, dine and unwind at South Beach Casino & Resort

64 The glass is always full –

Picking the right barware for your beer

66 Chicken experts – Years of

experience is behind Chicken Chef’s crispy, savoury creations

69 The Park Café – A room with a view in the heart of the park

74 Manitoba Restaurant &

Foodservices Association Restaurant Members

Contributing photographers Samara Funk Bailey Hildebrand-Russell Advertising Sales Manager Dayna Oulion Tel: 204-254-7170 Advertising Account Executives Gary Barrington | Cheryl Ezinicki Brian Gerow | Ross James Mic Paterson | Telmo Reis Jay Richardson | Dan Roberts Anthony Romeo | Gary Seamans

Production services provided by: S.G. Bennett Marketing Services Art Director / Advertising Design Kathy Cable Advertising Design / Design & Layout Dana Jensen Contributing Graphic Artist Devin Tanner

© Copyright 2017 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:


A world of flavours A message from Coralee A. Dolyniuk, executive director of the Manitoba Restaurant and Foodservices Association


elcome to the eighth edition of LocalFare magazine. This

Rice, has given up one of his own recipes so you can enjoy a taste of the

year’s issue coincides with an exciting milestone — Canada’s

Philippines at home.

150th birthday. As you know, Canada is a mosaic made up

of many cultures and traditions, which means we have a pretty awesome food scene. We’re excited to celebrate the flavours our province has to offer in this edition.

Have you ever wondered what goes into the latte that gets you all those Instagram likes? It takes math, a steady hand and a lot of practice to create breathtaking latte art. We’ll show to make the perfect latte and share more about the rise of third-wave coffee in Winnipeg.

Our lead feature focuses on a key community in Manitoba’s history — St. Boniface. We’ll take you on a tour of the area and show you what restaurants in the French Quarter have to offer, including ultra-Canadian dishes such as tourtière and Winnipeg’s best poutine.

As always, we’re excited to showcase some of the best restaurants and event venues in our province. We’ll take you to the Silver Heights Restaurant & Lounge in sunny St. James, Mona Lisa Restorante Italiano and on Corydon Avenue, and even outside the city to South Beach

The Filipino food scene has seen a significant boom in the last year. Many restaurants have been growing their customer base as more people hear about dishes like lumpia, sisig and kare kare. The arrival of the first Canadian Jollibee location in Winnipeg has also created a frenzy for Filipino food. Roddy Seradilla, owner of Bisita and Pimp My

Casino & Resort and Pineridge Hollow. We’d love to hear your feedback on this edition or ideas for the future. Email managing editor Bailey Hildebrand-Russell at or connect with us through Twitter (@ManRFA) or Facebook. j

Fresh, Flavourful, Authentic

Fish Pakora

Tandoori Chicken Tikka

Hakka Vegetable Noodles

Butter Chicken and Rice

Hakka Pickerel Mixed Party Platter








(204) 415-7797

Situated in the heart of Corydon “Little Italy” and one of very few restaurants left on the strip that are under the same name or ownership. Saffron’s has become famous for the “patio” – usually there is a waiting list on a hot summer evening. The location alone is worth the wait to find a nice spot on the patio to enjoy a glass of Sangria and some appies or dinner.

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Black Arroz Caldo, grilled butter shrimp on top of squid ink congee. photo by Mike Talastas, provided by Jeremy Senaris.

The original Asian fusion Winnipeg’s growing #FilipinoFoodMovement is bringing Pinoy dishes to the mainstream By Shayna Wiwierski


hen Jollibee opened its doors this past December on Ellice Avenue, it was met with such enthusiasm that people braved the cold in the middle of the night just to score a ticket that gave

you a time and date to come back to place your order. If you’ve never been there, the Filipino fast food giant’s cuisine isn’t what you would expect. Instead of made-to-order traditional Filipino dishes, the restaurant offers up burgers and fries, fried chicken, and of course,

Pinakbet and caviar, braised crispy pork belly, yam puree, veggies and shrimp paste caviar. photo by Mike Talastas, provided by

Jeremy Senaris.

spaghetti with sliced hot dogs in it. Although the restaurant is known as the “McDonald’s of the Philippines,” the food isn’t actually too far a cry from what Filipino cuisine is all about. “It’s a very diverse culinary scene and there’s so many different influences in it,” says Jeremy Senaris, runner-up on MasterChef Canada Season 3. “There’s the Spanish influence, with the ceviche; the Chinese influence with the rice and pancit; but there’s also an American influence, with the hamburgers and the hot dogs. It’s a wide range of stuff that has been influenced into our cuisine.” Senaris, a self-taught chef who works for the City of Winnipeg during the day, helped bring Filipino food to the mainstream, creating dishes that blend the cultural flavours of the Philippines into a modern version of the cuisine.

Calamansi Cream Puff, choux pastry filled with calamansi curd, ube croutons, ube sticko and edible flowers. photo by Mike Talastas,

provided by Jeremy Senaris).

Although he was born and raised in Winnipeg, Senaris learned how to

some calls and through the networking I made [while working in the

cook from his mom who passed away in 2008 from cancer.

industry], I had this roster of dudes who could do stuff for me,” says

“I would go back to the roots because of the flavours I grew up eating. Being on the show made me realize how versatile Filipino food is and

Seradilla, who is a second-generation Filipino Canadian and grew up in St. Vital.

our food has never gotten the respect that Chinese or Thai has,” says

“There was this food truck 20 minutes outside of Winnipeg, so I

Senaris, who impressed the judges by creating dishes that although

scooped up the truck and had the designer friends attack it with ideas. I

didn’t look appealing, tasted impressive. “Other Asian cuisines their

had a vision and they were able to put it on paper.”

food is so coveted, but ours is on the backburner, no one knows about

Pimp My Rice opened in June 2012 and had their first day on Broadway

it. I was proud to show that on MasterChef and showcase Filipino food

Avenue. They went with a light menu of traditional Filipino street

on a national scale and introduce it to Canadians that would never

food, such as lumpia (similar to a spring roll), BBQ skewers, and all-day

think of trying it.”

breakfast, which is one of their most popular items. After four years

Having one of the largest Filipino communities in the country, Winnipeg

of running the truck, Seradilla has expanded the Pinoy options and

has seen Filipino cuisine become more prominent in recent years. From pop-up dinners (Senaris just held a sold-out one as part of his Lasa —

opened up a brick and mortar restaurant, Bisita, last May on Winnipeg’s famed Corydon Avenue.

meaning “taste” in Tagalog — series at The Forks Market earlier this May) to

Bisita came about because of the popularity of the truck and people

food trucks, it’s becoming easier to try out this Southeast Asian country’s

wanting to enjoy Filipino food during the winter months. The

delicacies locally. In fact, Viceland did a whole episode on Winnipeg’s

restaurant features modern takes on classic dishes, such as pork belly

Filipino culture and cuisine on its show, Dead Set on Life, last year.

sisig, which is traditionally made with a pig head, jowel, snout and ears

Roddy Seradilla, owner of Bisita and Pimp My Rice food truck, was one of the people showcased in the episode. His businesses have received numerous local and national recognition, and it all started with a used food truck he bought 20 minutes outside of Winnipeg.

all diced small enough that you wouldn’t be able to tell what body part they were. Instead, Bisita does it with pork belly, which is roasted until it’s crispy on the outside and juicy on the inside. Other Filipino classics include pancit, thin rice noodles fried with soy sauce and a variety of vegetables and meat, their famous adobo wings, which are tried and

“[I was in-between jobs, so I] watched The Food Network for a month,

true from the Pimp My Rice food truck, and kare-kare, a peanut butter

and said, ‘what the heck?’ Eat St. was my show back then, and I

oxtail stew made with bok choy, long green beans, eggplant, and served

thought how does Winnipeg not have a Filipino food truck? So, I made

with a side of bagoong (sautéed shrimp paste).


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Adobo wings Ingredients


2 cups soy sauce

In a medium saucepan, combine soy sauce, vinegar, sugar, black pepper, garlic and bay

1 1/4 cups white vinegar

leaves over high heat. Bring to a boil and reduce the heat to a simmer.

1/2 cup light brown sugar 1 tablespoon black pepper 9 garlic cloves, crushed

In a small bowl, whisk 3 tablespoons of the cornstarch with 1/4 cup water, then whisk it into the saucepan. Cook, whisking, until reduced slightly, about five minutes. Save two cups for tossing with the wings and save the remaining for another time.

2 bay leaves 1/2 cup plus 3 tablespoons cornstarch

Heat the oil in a large saucepan until a deep-fry thermometer reaches 375°F (190°C).

canola oil, for frying

Toss the chicken with the remaining cornstarch in a large bowl. Working in batches,

2.2 pounds split chicken wings

cook the chicken until golden and cooked through, eight to 10 minutes.

chicharrones, crushed cilantro, roughly chopped

Toss the chicken wings in the reserved adobo sauce, then sprinkle with the chicharrones and cilantro.


“Right off the hop [kare-kare] may sound a little weird, but when

Currently, he offers a version of the iconic Filipino dish, adobo pork,

you put it together it’s delicious. We choose to do the green

playing on the current pork belly trend. He mentions that he probably

vegetables steamed separately, and the eggplant, instead of being

ate adobo, a sauce made up of vinegar — a staple item for Filipino food

stewed, we are grilling it. For the oxtail, instead of on the bone, we

— soy sauce, and garlic every weekend growing up.

braise the tail in its entirety so we pull the meat off the bone even

Pastorin credits social media influencing trends and bringing the Filipino

easier,” says Seradilla, who mentions that they experimented the dish with both Filipino and non-Filipino diners.

food movement into the mainstream. Because of that, he’s been able to offer up more dishes, and he even did a whole menu, which he called

Bisita isn’t the only restaurant to modernize Filipino food. Norm

“Bar Pinoy” this past winter at Raw Almond 2017. The seven-course

Pastorin, chef and part owner of The Cornerstone and The Grove,

dinner featured, among other dishes, sisig (pulled duck leg, polenta, and

calls Filipino food the original fusion cuisine. Born and raised in

quail egg), the “Tender Juicy” (lobster and shrimp corndog with banana

Winnipeg, he did his culinary training through Red River College and

ketchup), kare-kare (oxtail wellington, eggplant caviar, peanut sauce,

apprenticed under Chef Takashi Murakami at St. Charles Country

and bagoong), and adobo porchetta (pork shoulder, rosti, onion, sweet


potato, chicharon).

Although both The Cornerstone, located at the corner of River and

“I was really nervous about how it would be received, but it was a hit…

Osborne, and The Grove, situated at Stafford and Grosvenor, have

It was elevated to a way that it didn’t seem like Filipino-style cooking.

more laid-back pub vibes, Pastorin says he’s been sneaking in Filipino

That’s my goal as a professionally trained chef, to find ways to elevate

flavours for the past six or seven years in both establishments. The

it without bastardizing it,” says Pastorin, who credits people like Bisita’s

best example he gives is two years ago when he put kinilaw, a raw

Seradilla for making Filipino food stand out in terms of providing crowd

seafood dish from the Philippines, on the menu since ceviche and

favourites, but doing it in the non-traditional way by having table

crudo were so popular.

service as opposed to a buffet (Bisita, however, doesn’t have knives on

“It sucked because the only way I could describe it was that it was like crudo or ceviche, but in kinilaw’s history, it precedes crudo;

the table, instead guests are encouraged to eat with a fork and spoon like they do in the Philippines).

crudo is just a word whereas kinilaw is the process,” says Pastorin,

As for the name, Bisita, which means “guest” in Tagalog, Seradilla says

who mentions crudo is defined as “raw” and usually fish dressed

that although their cultural food isn’t that well known, Filipinos have

in olive oil, salt, and lemon, whereas kinilaw can be fish, meat or

always been known for their hardworking and diligent people. Oh, and

vegetables that relies on vinegar to denature the ingredients. It was

for their hospitality as well.

most likely introduced by Spanish colonists as an example of early

“[When I was younger,] my parents would make us get up early, and

fusion cuisine. His version of kinilaw featured scallops and shrimp,

they would say ‘we have bisita coming over.’ They would make us clean

sliced thin, lightly poached, and marinated in a blend of orange

the house and cook all day,” says Seradilla. “That day we would take

juice, lime juice, lemon, ginger, chilies, rice wine vinegar and the

the plastic off the remote controls and couches and bring out the best

classic 7-Up, “the secret to a lot of the marinades in the Philippines.”

plates. Our guest would have the best seat in the house.” j

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Jon Hochman puts the finishing touches on his smoked meat sandwich — the most sought-after item at Sherbrook Street Delicatessen.




Meat city How going back to the basics helps delicatessens and butcher shops survive in Winnipeg By Bailey Hildebrand-Russell

“Jewish delicatessens are disappearing faster than chicken fingers at a bar mitzvah buffet.� The words of David Sax in his book Save the Deli: In search of the Perfect Pastrami, Crusty Rye, and the heart of Jewish Delicatessen sum up the gloomy reality of the deli scene in Winnipeg and across Canada.

enjoy the pleasures of the province



on Hochman, chef and owner of Sherbrook Street Delicatessen,

concept,” he says. “I wanted to focus more on the daytime business as

says the children and grandchildren of those who opened and

opposed to the nighttime. It’s just something that’s in my blood.”

worked in delis for years just aren’t interested in pursuing the

family business.

traditional Jewish food at home with family also inspired Hochman as

a sandwich. People are expecting a sandwich for five bucks. You got

his career progressed.

tough to keep up,” Hochman says.

of food and I was just naturally drawn to it,” Hochman says. “I spent Saturday mornings with my zaida Saul, my dad’s dad, and we’d go to the

handful left. If you go back to the 1930s, there were like 1,500 delis in

North End and he’d take my to City Bread to get rye bread and then

New York alone. Now there’s around 20. Carnegie Deli (in New York

we’d go get Smith’s salami. It’s just part of how I was raised.”

a tough business. Not everyone is into the idea of sandwiches, and sandwiches are also a very easy thing to do yourself.” But Hochman’s deli in West Broadway is rising from the ashes because of his passion. Hochman’s restaurant career began after he studied culinary arts at Red River College. After working in different fine-dining restaurants across the city, Hochman opened his first restaurant, Fitzroy, at 102 Sherbrook St. Then, in the fall of 2014, Hochman says he realized he didn’t see himself running the small-plates restaurant long-term. “As I got more comfortable in the space, more of my heritage actually started coming out into the food and I noticed that a lot of people appreciated the more comforting, nostalgic food as opposed to the modern creative food,” Hochman says. “So I realized that this was something that was really my passion and I had a genuine interest for it, and also that people were really enjoying it.” That’s when Hochman decided to rebrand Fitzroy as the delicatessen.


“Ever since I was a young kid, eating deli has been my favourite type

“Being in the business for 13 years, delis are closing. We have just a

City) that’s been around for close to 100 years just closed last year. It’s


to 1970s, Hochmans ran Oasis Delicatessen on Main Street. Creating

“The deli is a dying business. It’s tough work. The margins are small. It’s Subway charging five dollars for a footlong, but meanwhile for a deli it’s


Hochman says deli is a family trait passed down to him. From the 1930s

“Looking around the neighbourhood, it was more of an appropriate


Those influences helped shaped the menu at Sherbrook Street Delicatessen. Hochman says the most sought-after plate is the smokedmeat sandwich (in-house smoked meat on that same City Bread rye bread with homemade hot mustard). While Hochman says traditional Jewish delis are going extinct, restaurants with a deli influence are opening up shop and seeing success. While they aren’t delicatessen, Hochman says sandwich shops such as King + Bannatyne and Miss Browns are drawing in a meat-loving crowd of their own. “I think it’s great because you have people that are making quality product, really taking those proper measures and they’re doing it through the vessel of a sandwich,” Hochman says. “King + Bannatyne has their River City brisket, Miss Browns has their barbecue. We do our smoked meat. People can compare them, however everybody has their own product. The thing is this is a deli, that’s a sandwich shop. Everybody’s different and you want to see success and it’s fantastic that we have all these new shops and I hope to see more of them.”

Local products available on the butcher shop side of Bouchée Boucher.

New kids on the butcher block On the other side of the Red River, a new-to-Winnipeg concept is drawing curious crowds to St. Boniface. Bouchée Boucher, which opened its doors

changes weekly to reflect what’s available at the time. The same goes for the sit-down restaurant side of Bouchée Boucher, Svenne says. There isn’t much leftover when local farmers give their meat to Bouchée Boucher.

in December 2016, is a restaurant attached to a butcher shop with a deli

Svenne says their goal is to use the entire animal.


“It all comes in whole animal form. We have to sell the whole animal.

Executive chef and owner Alexander Svenne (previously of Smith and

It’s fun. It’s fun for the kitchen. What happens is we get the animal in, the

Bistro 7 1/4 fame) says the idea came from talks with some Manitoba

butcher wants to sell specific cuts to retail and says we can use the other

farmers about the challenges they had selling their meat directly to

cuts in the restaurant. We build our menu around what we have.”

customers and to restaurants.

While Svenne says the meat industry can be tough at times, there seems to

“It started with a conversation about opening a retail butcher shop for

be a revival in Manitoba.

small farmers in the city and I was hoping someone else would do it and

“It’s interesting because people will talk about how it’s a dying art and

I was pushing the farmers to do it,” Svenne says. “I wanted to do that, and

butcher shops are closing, but everyone in Winnipeg, I think, has a favourite

I wanted to open a restaurant, and I was like, ‘well, let’s try to combine

butcher,” he says. “They love going to Tenderloin Meat & Sausage, or


they love going to The Carver’s Knife, or they love Miller’s or they love

Eventually, he decided to take charge and open his butcher shop and

Marcello’s. I think people in Winnipeg like buying their meat from a butcher

restaurant at 101-300 Tache Ave.

shop. It’s easier to go to a supermarket. Probably the bulk of the meat

Walking into the butcher shop side of Bouchée Boucher feels more like walking into a third-wave coffee shop. White walls with crisp subway tile, a long table to encourage a communal atmosphere, and the very fitting butcher block tabletops and countertops. Standing in the doorway, the first indication the store at the corner of Tache and Marion is a butcher

you’re going to buy is going to be coming from those places, but there’s just something about going to a butcher shop where you can talk to the guy and he can recommend things to you.” Manitoba grown

shop is the window into the freezer storing the meat for the week below

More and more, old and new customers are once again appreciating local

the words “meet our farmers,” and “every time you purchase a product you

establishments that produce quality, local products, according to Svenne.

vote for how your food is produced” scrawled in black. Underneath and

After seeing butcher shops closing over the past 20 years, he says new ones

around the corner, you can find more information on some of the shop’s

are opening and old ones are expanding.


“I think increasingly people are concerned about where their meat is

Beside the freezer is a deli counter where you can purchase meat to take

coming from and how it’s being handled. They want naturally-raised meat,

home or buy a sandwich to eat in or take out. Svenne says the menu

they want humanely raised meat. They want meat that hasn’t been sitting enjoy the pleasures of the province


on the back of a truck for 2,000 kilometres to get to the slaughter facility somewhere else.” Hochman agrees, and says at Sherbrook Street Delicatessen the focus is on local and handmade foods. “I love sandwich shops, I love everything delis are now. However, delis back then were the oldest concept of a restaurant. The shop owner would make the meats, make everything in house. Things weren’t processed. That’s ultimately what we’re trying to do here — handcrafted quality products. Sure, it’s a sandwich between bread but we’re doing everything.” While nearly everything on the menu is prepared at the deli, Hochman says nearly all other products are locally produced, including Elman’s Kosher Deli Food’s pickles and City Bread’s rye. But Hochman says running a delicatessen can be tough, and expensive. Sherbrook Street Delicatessen owner Jon Hochman with a smoked meat sandwich alongside staff Steven Beck and Ancrea Kauenhowen.

“The problem is with the cost of beef and the cost of just general product, it’s tough to serve a sandwich,” Hochman says. “For example, it’s not just




Located at beautiful FortWhyte Alive, the Buffalo Stone Café by Diversity Foods offers delicious Manitoba-inspired fare, prepared from scratch using sustainable, organic ingredients.





meat anymore. I just bought a case of lettuce that’s $100. So it’s even hard to serve a salad now. When you have these types of concepts that are approachable and sandwiches within that $10 price mark, I think it’s hard to survive.” As meat and produce prices have risen over the years, Svenne believes there’s been a shift in how people buy their food. In the past, he says meat from a butcher shop was more expensive, but that’s no longer the case. “There used to be a fair divide between good meat and supermarket meat in terms of price,” Svenne says. “But the price of meat at supermarkets has gone up and the better stuff now doesn’t seem so expensive. So the price of beef at Safeway has gone really high, and then you come here and you get local grass-fed stuff for roughly the same price.” While Hochman faces his fair share of challenges, he says now he can’t imagine doing anything else but running a deli. “It’s ultimately what made me happy.” j

Alexander Svenne, owner and executive chef, shows off the local meat for the week in the freezer at Bouchée Boucher.

Delicious Lunch & Dinner Delights.

enjoy the pleasures of the province


Locally Produced

Cobb Salad 1 head Romaine lettuce, cut into ½ inch (1.5 cm) strips 8 slices bacon, cooked and cut into 1 inch (2.5 cm) pieces 2 cooked chicken breasts, sliced 4 oz (125 g) blue cheese, crumbled 3 hard-cooked eggs, sliced or cut into wedges 2 tomatoes cut into wedges 2 avocados, peeled, pit removed, and sliced 1/3 cup (75 mL) canola oil 2 tbsp (25 mL) red wine vinegar 1 tsp (5 mL) Dijon mustard 1 clove garlic, minced 1 tbsp (15 mL) honey Salt and pepper to taste Ÿ tsp (1 mL) Worcestershire sauce Carefully arrange lettuce, bacon, chicken, blue cheese, eggs, tomatoes and avocados on a large platter. In a small jar, combine canola oil, red wine vinegar, Dijon mustard, garlic, honey, salt, pepper and Worcestershire sauce. Shake well to combine and drizzle over Cobb Salad. Makes 4-6 servings

For nutrient analysis visit

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

Photo by Dan Harper Photography, supplied by Tourisme Riel.

St. Boniface:

land of history and good eats By Bailey Hildebrand-Russell


t’s no secret that French culture has helped


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.





shape our country’s identity. As Canada celebrates its 150th birthday in 2017, why

not take the opportunity to dive deeper into Manitoba’s francophone centre? St. Boniface is Winnipeg’s French quarter, nestled in the heart of the city on the east side of the Red River opposite downtown, AND is home to the largest francophone community in Western Canada, according to Tourisme Riel. It was first founded in 1818 as a mission of the Roman Catholic church and eventually grew into a city. With gorgeous historic buildings, such as the St. Boniface Cathedral, and attractions, such as the Centre culturel franco-manitobain and la Maison des artistes visuels francophone, the community is an important place to start if you’re looking


Resto Gare Bistro and Train Bar

to discover more about Manitoba and its beginnings.

630 Des Meurons St.

Deep in the roots of St. Boniface’s residents

How often do you have a chance to eat in

is a knowledge of food unparalleled to other

a historic train station? Located in the 1913

neighbourhoods. From dishes that make

Canadian Northern train station, with an

you feel like you’ve been whisked away to a prestigious restaurant in Paris, to classic French-Canadian plates, to North Americanstyle platters with a French flair, there’s something for everyone to enjoy.

French favourites

The restaurant claims to draw inspiration from everywhere French is spoken, from Québec to France, Morocco and even the American state of Louisiana. From France, you can find tarte flambé, artisanal flat bread from the Alsace region in the country’s northeast. The

attached coach built in 1914 as an observation

menu boasts entrées such as Pékin Duck pot

car, Resto Gare features modern takes on

pie with roasted parsnips and maple gravy,

French classics. A restaurant operated in

and Moroccan lamb stew with orange-

this location from 1983 until 2008, when

scented couscous, roasted root vegetables

Linda Love took over and reinvented the

and chickpeas. Mon Ami Louis relies on a

old station. Fine French dining on the menu

lot of summer foot traffic, so it’s only open

includes escargots and coquilles Saint-Jacques


(scallops). If you’re not into snails or seafood, try Chef Melissa’s daily features — quiche du

Le Garage Café

jour (quiche of the day), torchon de fois gras

166 Provencher Blvd.

(duck or goose liver) or other meat dishes.

Promenade Café and Wine 130 Provencher Blvd.

Le Garage Café specializes in French-Canadian

They also have savoury crepes — need we say

A short jaunt from Mon Ami Louis, you can

fare and claims to have the best poutine in all


find Promenade Café and Wine overlooking the Esplanade Riel at the corner of

of Winnipeg. We won’t doubt them — how can you go wrong with fresh curds, house gravy

Mon Ami Louis

and hand-cut fries? Le Garage Café also offers

50 Provencher Blvd.

a house-made tourtière (meat pie) and moules

Provencher Boulevard and Tache Avenue. The menu boasts boeuf bourguignon and coq au vin, traditional French recipes originating in

et frites (mussels and fries) with your choice

Sitting directly above the Red River in the

the country’s Burgundy region. With café and

of sauce. In the evenings, Le Garage Café often

middle of the Esplanade Riel walkway

wine in the name, you can’t forget about the

hosts live music, including local bands, open mic

connecting St. Boniface to Winnipeg’s

beverages. Promenade has an extensive coffee

nights and the popular all-request piano bar.

downtown and The Forks sits Mon Ami Louis.

and tea menu with names paying homage


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enjoy the pleasures of the province


sitting in St. Boniface. A favourite for many Winnipeggers, Chicken Chef lives up to its namesake — you can buy buckets of chicken, chicken fingers, chicken burgers, and, a perfect fit for St. Boniface, chicken poutine.

Comfort food and drink The Wood Tavern (in the Norwood Hotel) 112 Marion St. For a casual night out, check out The Wood Tavern. The pub hosts live bands every weekend — you find bands playing rock, The tourtière at Promenade Café and Wine.

he learned from all his stops at American

since 1937. The hotel claims to be the

two shots of espresso topped with foam,

barbecue restaurants and came up with his

oldest family-owned and operated hotel

and Fort Gibraltar Gunpowder tea, which

own recipes. He left his sales gig and opened

in Western Canada, run by the Sparrow

consists of a Sencha leaf rolled up to look

Lovey’s, where you can find ribs, brisket and

family since the beginning. The menu has

like gunpowder. Either goes perfectly with

pulled pork cooked Kansas style in a pit for

classic pub fare including wings, pickle

sweet breakfast crepes.

hours daily. You may find Lovey’s outside

chips, nachos and mozzarella sticks, and for

St. Boniface in 2017, too — the restaurant

dinner you can find flatbread pizzas, poutine,

just purchased a new mobile unit to serve

burgers and ribs.

up tasty barbecue throughout southern Manitoba.

Bouchée Boucher 101-300 Tache Ave.

Chicken Chef

271 Provencher Blvd. Chaise Café is the ultimate place to go with

276 Marion St.

Alexander Svenne and Danielle Carignan

Chicken Chef is a well-known brand in

“prix fixe” — courses are served family style

Svenne, Bouchée Boucher is a restaurant and

Winnipeg and its tasty fried chicken recipes

with large portions. It’s a great way to try a

butcher shop in one — a great place to grab

are trusted across the province. The Marion

whole bunch of the café’s dishes, from the

a bite and pick up the rest of your groceries.

Street location is arguably the most central,

bleu-tine (think poutine with blue cheese

fresh in house daily and entire meals to go in addition to the house-made sausages, house-smoked bacon, spatchcocked marinated chicken pork chops, and sirloin roast stuffed with spinach and roasted peppers you need to pick up for dinner later on. If you’re dining in, you’re in for a treat. On the restaurant side, the lunch, dinner and Sunday brunch menus are updated weekly to coincide with fresh ingredients or new ideas. Also, brunch features a DIY Caesar bar — basically a dream come true. Lovey’s BBQ and Smokehouse 2-208 Marion St.


Chaise Café

A long-time dream of husband-wife duo

The shop offers deli sandwiches made


knows what’s good — it’s been around

to the city, including the Red River Kicker,

For the carnivores


blues, jazz, folk and covers. The Tavern

After travelling North America for a previous job, founder Roger LeBleu took everything


Crispy risotto balls from Chaise Café.

a group. After 5 p.m., you can order dinner





Taste, experiment, and be inspired.

2-929 Corydon Avenue


5-1604 St. Mary’s Road Open Tuesday through Saturday. 204-615-3885

115 GarrySt. St.(204) (204) 942-7619 942-7619 ||2553 Ave. (204) 885-5275 115 Garry 2553Portage Portage Ave. (204) 885-5275 2034 McGillivray McGillivray Blvd. 2034 Blvd.(204) (204)477-5300 477-5300

enjoy the pleasures of the province


Deep in the roots of St. Boniface’s residents is a knowledge of food unparalleled to other neighbourhoods. family opened the first take-out pizzeria in Thompson, Man. while working at the nickel mines in the region. In 1974, the family moved to Winnipeg and opened a location on Corydon Avenue. News about Santa Lucia’s pizza spread quickly, and the family opened many more locations. The pizza does live up to the hype — a thick, Macaroni and cheese at Marion Street Eatery.

and alfredo sauce), crispy risotto balls, grilled

bannock, a sweet potato and goat cheese

Caesar salad (they actually grill the romaine)

perogy bowl and macaroni and cheese with

and the pizza with handmade crust and

aged cheddar sauce, broccoli, bacon and a

house-made sauces. They also serve up a very

crunchy pretzel topping. At the bar you can

tasty sangria, which is best enjoyed on the

find the Eatery’s signature Caesar as well as

rustic patio. They also have a lot of space for

cocktails such as the pink lady, raspberry

private functions — the entire second floor’s

collins and cranberry jerry. You can also order

spacious dining room and lounge is meant for

a variety of wine and beer.

large groups.

yet crispy, crust makes for the base and you can always count on the chefs to put extra cheese (you don’t even have to ask). Pasquale’s Restorante Italiano 109 Marion St. Pasquale’s is a classic in Winnipeg, but hasn’t always been a St. Boniface staple. The restaurant relocated to its current location on Marion Street in 1996 from Osborne Street. The menu features family

Greek and Italian in the French Quarter

Marion Street Eatery 393 Marion St.

recipes from lasagna el forno to chicken and eggplant parmesan to homemade breads. The pizza dough is made fresh by hand daily.

Chef Melissa Hryb has been working in kitchens since the age of 14, and she has definitely honed her craft. At Marion Street

Santa Lucia Pizza 4 St. Mary’s Rd.

The homemade tomato and Bolognese sauce is amazing, but it’s made from a secret family recipe so don’t bother asking how

Eatery, the spotlight is on her comfort food

Santa Lucia has been a Manitoba staple

it’s made. The best way to start your meal is

creations, which include cheddar-stuffed

since the 1970s, but the local chain didn’t

with the antipasto misto — an assortment of

meatloaf, bison chili served with baked

actually start in Winnipeg. The Simeonidis

Italian meat, cheese, olives and antipasto. j

Give the gift of Good Food! The Manitoba Restaurant & Foodservices Association has gift certificates available in both $10.00 and $25.00 denominations. You may use these certificates at any participating restaurant. Our gift certificates are available all year round. The perfect gift for birthdays, anniversaries, Christmas ... or just because!


For a list of participating restaurants please visit or call 204-783-9955 for more information. localfare



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Le Musée de Saint-Boniface Museum 494 Taché Avenue Winnipeg, Manitoba R2H 2B2 204.237.4500

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enjoy the pleasures of the province


PROFILE | Pineridge Hollow

A rustic escape Pineridge Hollow offers city folk a break from the hustle and bustle By Bailey Hildebrand-Russell


30-minute drive from Portage and

like you just made food for people and you

“We’ll be doing lots of vegetable production

Main sits a picturesque rural paradise.

just took care of people that way. If you had

and we’ll be planting orchards and berries and

Chickens and goats greet you as

a bunch of helpers working on the farm, you

lots of things this year. That won’t be giving

you arrive at Pineridge Hollow, a quaint yet

would make food and you would bring it out

back to the restaurant for a few years. The

elaborate restaurant, gift shop and event

to them. I think it’s deep within me. It wasn’t

berries will start slowly and we’ll go from

venue near Bird’s Hill Provincial Park.

an obvious thing for most people but to me it


“One of the terms I’ve used for 20 years

was, ‘people are coming all the way out to my farm — I have to feed them.’”

about the atmosphere at Pineridge Hollow.

Seven years later, Regehr expanded and

and other events held on the property.

“Farmhouse is certainly a feel you’d get when

moved the operation less than two miles

you walk into our restaurant. We’ve got the

Pineridge Hollow had a separate catering

away to 67086 Heatherdale Rd. Today, it’s a

rough barn-board walls and wood floors.

kitchen built last year, but up until then all

popular day-trip destination for many in the

Upstairs, it feels a little more elegant.”

Winnipeg area. There are two ways to get to

the cooking was done out of the restaurant.

Pineridge Hollow’s beginnings and growth

Pineridge Hollow — off Garven Road east of

over 25 years could be described as organic.


For its 25th anniversary, Regehr says Pineridge Hollow will be going back to its roots. When it first opened, she says the store offered a


furniture and decor locally and no longer

The large store sells furniture, home decor,

wanted to make constant trips south of the

jewelry and other gifts. In the attached

“We don’t do a lot of that now, although

border. So, she opened a store on her family’s

restaurant, head chef Matty Neufeld is tasked

this year being our 25th anniversary, we’re

property, making those products available to

with creating new menu items as the seasons

actually doing a bunch of workshops and

people living in the Bird’s Hill area. As for the

change — the restaurant sources as many

events just to kind of pay tribute to our roots.

restaurant, it all started with tea in the garden

ingredients it can from local farms, from pigs

We’ll be doing everything from herb planters

— something Regehr says stems from an

and chickens to vegetables.

to painting in the garden to yoga in the

through food. localfare

Highway 59 or through Bird’s Hill Provincial

and taste to indoor and outdoor weddings

Regehr had trouble finding farmhouse

instinct to care for people and nurture them


The catering team brings that same quality

is rustic elegance,” says owner Jan Regehr

Regehr’s family purchased a regenerative farm

lot of workshops.


last year, which will produce vegetables for

To see the seasonal restaurant menus, book an

“I think I was just raised to be hospitable. I

use in the kitchen in 2017, making Pineridge

event, shop the store online or find complete

was raised in a rural setting, but it was sort of

Hollow a true farm-to-table restaurant.

directions, visit j


Here at Pineridge Hollow we celebrate the prairies. We choose to celebrate Manitoba’s distinct seasons and the land we live on. We believe in supporting local growers and producers and are proud to feature the talents of our neighbours whenever we can. We are delighted to share wholesome, delicious and comforting food with our guests. Join us.


Where the rivers meet

Photo by Laurie Brand, supplied by The Forks

PROFILE | The Forks

The Forks brings Winnipeggers back to the city’s roots By Bailey Hildebrand-Russell


or at least 6,000 years, people have gathered at the point where

Brewing Co. and Fort Garry Brewing Co. Peck says if you’re looking to

the Red River meets the Assiniboine. Now, The Forks is bringing

try something new, The Common has flights for tasting, such as Old

Winnipeggers and tourists alike back to the meeting place.

School Winnipeg (two Half Pints and two Fort Garry beers) and New

It’s been a year since the new food hall, featuring The Common, a beer and wine kiosk, has opened. Larissa Peck, marketing and communications coordinator at The Forks, says it’s surprising locals. “It’s always interesting every time we sit in the market, we spot somebody who hasn’t been to The Forks in a little while,” Peck says.

such as Nuburger, Kyu Grill, Fusian Sushi and Empanada’s & Company by Simon’s Cuisine.

huge and taking it all in, just in awe. It totally does not look how it

a local coffee shop on Broadway, is expected to open its second

looked 10 years ago.”

location across from The Common inside The Forks Market.

The hall’s industrial decor is reminiscent of what The Forks Market

“It bookends the food hall with a beer and wine kiosk on one end

was originally home to — the Grand Trunk Pacific Railway and Great

and high-quality coffee on the other end. (Fools + Horses) also has a partnership with Bronuts, so we’ll be having doughnuts and other pastries available with your coffee.”

hall, not just because it’s aesthetically pleasing, but because it creates

Construction for the second phase of the food hall is also underway,

community, Peck says.

with more food vendors expected to open later in the year: a pizza

“The harvest table has changed the look and feel of the place, instead


The updates to The Forks Market brought in new local food tenants,

More is coming to the food hall in 2017. By mid-summer, Fools + Horses,

out of the major renovation inside is a table that spans across the


Co. selections).

“You can pinpoint their reaction from a mile away. Everyone’s eyes are

Northern Railway stable. Arguably, the most striking piece that came


Kids on the Block (Little Brown Jug, Barn Hammer, Torque, and Peg Beer

concept and a small, full-service restaurant concept.

of having individual tables with individual chairs and everyone having

While The Forks has been a tourist destination for years, it has taken on

their own individual conversation, we’ve created more of a communal

a renewed role as a place for locals.

atmosphere and we see people enjoying that. Especially when it’s busy

“It’s always been a place where you bring out of town guests or a place

at lunch hour or after work, it just creates an atmosphere where people

you recommend people check out, but I think now it’s actually a place

can co-mingle a little bit. The Forks is a meeting place, that’s what we’re

where people want to come hang out on a more regular basis,” Peck

all about.”

says. “They’ll say, ‘I’ll meet you at The Forks for a drink after work,’ or

The Common offers 20 different beers and 20 wines. You can find local

‘that sushi place at The Forks is really good, we’ll meet there.’ It’s very

breweries on the beer list, including selections from Half Pints Brewing


Co., Little Brown Jug, Barn Hammer Brewing Co., Peg Beer Co., Torque

Here’s to the next 6,000 years — we’ll meet you at The Forks. j



PROFILE | Assiniboine Park Conservancy

The meeting place Assiniboine Park Conservancy hosts arctic parties, elaborate soirees and earthy gatherings By Bailey Hildebrand-Russell


f you’re looking to invite some large, white

most popular gathering spaces. It’s equipped

“The food is absolutely fantastic and people

furry friends to your wedding, Assiniboine

to serve groups ranging in size for weddings

are often surprised that we have a full

Park is the only venue in Manitoba that

and corporate receptions at Gateway to the

catering team here and that we’re able to

Arctic, the Qualico Family Centre and the

cater with high-end menu items,” says Curtis.

Assiniboine Park Conservatory. You can also

“Chef Heiko (Duehrsen) is one of the best in

book the Leo Mol Sculpture Garden.

the city and leads a team of amazing staff

Arctic in the Journey to Churchill exhibit is

The modern and classy Qualico Family Centre

here at the park and zoo.”

the newest on the list, offering an exclusive-

can host events from 30 to 200 people. Floor

The crew is prepared to serve hor d'oeuvres

to-Winnipeg experience.

to ceiling windows bring the surrounding

at receptions and meals, either buffet

nature inside and show off a beautiful view of

style or a la carte, at formal dinner events.

allows polar bears. The park is known for its variety of venues and Assiniboine Park Zoo’s Gateway to the

“That’s the area with the Sea Ice Passage, so you can be having cocktails in the tunnel and have polar bears swimming overhead,”

vegetarian full-course meals and cater to different dietary restrictions and taste buds.

and communications, Assiniboine Park

escape, the Assiniboine Park Conservatory

If your event has more than 50 people, you


holds up to 100 people for a sit-down dinner

can book food stations, such as a nacho bar,

or 300 for a stand-up reception.

stir-fry station, sushi station and an ice cream

From the dining room, you can watch the

“Not only are the venues great, the level of

sundae station.

polar bears interact with each other on land.

customer service people are going to get

While you may not be able to have your

There’s also the Aurora Borealis Theatre, with

when they book an event here is top notch,”

wedding or event in Churchill, the jungle or

360-degree views, which Curtis says is perfect

Curtis says.

the forest, Assiniboine Park Conservancy’s

When you book an event at the park, you

venues offer the closest thing. If you’d

don’t have to worry about finding an off-

like more information on how to reserve

Among tall trees, winding trails and open

site caterer to serve food and drink at your

a spot for your special occasion, visit

spaces, Assiniboine Park is one of Winnipeg’s

celebration. j



Menus include everything from seafood to

If you’re looking for an earthy or tropical

for both standing receptions and sit-down


of a deer walking by.

says Laura Curtis, manager of marketing

The zoo is also home to the Tundra Grill.


the duck pond. You may even catch a glimpse


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

italian chophouse

Let us take care of your next event. Call WOW! Catering at: (204) 955-2572.

(204) 955-2572

What’s in a name

WOW Hospitality’s newest concept is Italian with a twist By Shayna Wiwierski


hen one thinks of Italian cuisine, pasta and pizza would

shank carved right off the bone, as opposed to braised slices of meat,

probably be the first two dishes that come to mind, but a

with jus and potato puree. They also feature three levels of beef that

new Italian restaurant wants to change that.

cater to diners’ tastes and budgets. There’s Alberta premium AAA beef,

Carne Italian Chophouse officially opened at the end of September 2016 at 295 York Ave. The space, which is owned by WOW Hospitality,

“We want to serve the best products we can get our hands on,

some soul searching, it’s going the Italian route this time around.

regardless of price. This way we can have a number of options. Our

of WOW Hospitality, had researched eight years ago before he and Michael Dacquisto opened Dacquisto, an Italian restaurant that was located at Kenaston and McGillivray. The idea continued to percolate and was what Stephen wanted to do when WOW acquired the space at 295 York three years ago. After considerable discussion with his team, the concept of a modern steakhouse was chosen instead. When faced with a decision to re-invent the concept in the fall of 2016, the chophouse idea returned to the forefront. It was a natural fit for Dacquisto and he was up for the challenge. Traditionally a chef by training, Dacquisto wanted to lead this restaurant from the front of house as the general manager and he recruited Laura Currie as his chef de cuisine. The restaurant’s menu features a blend of several concepts that WOW

Japanese A5 Kagoshima Prefecture], or our great Canadian beef,” says Dacquisto, who metaphorically compares beef to wine. “I thought of it and looked at it like wine, for some people wine tastes the same, but for others, there are subtle differences. It’s cool to taste things and notice the difference between the beef they are tasting. We’ve given people the choice; we don’t have to force the expensive Japanese on anyone, if they want it, great, if not they can have a great Canadian steak.” Aside from the meat, the restaurant, which is open for dinner Monday to Saturday, also boasts an impressive pasta menu, including a classic carbonara done with egg yolk instead of cream, and made with guanciale, a traditional cured pork jowl; Penne Ragu Rustica, a popular dish from Pasta la Vista that includes crumbled hot Italian sausage, San Marzano tomato sauce, basil, roasted red peppers, topped with four cheeses and baked in the oven. There is also melt-in-your-mouth

“When I had partnered with WOW for Dacquisto Italian Restaurant, it

gnocchi, which is made fresh every day in the restaurant. Two all-time

was a traditional Tuscan-style Italian restaurant. Back when I started

favourites from Pasta la Vista, the chicken livers and the Black Magic

[with the company] we had a restaurant called Pasta La Vista, and we

Pasta, are already favourites on Carne’s menu.

were doing wonderful pastas there, some of which were popular and

Although there are other Italian items on the menu done traditionally,

had nostalgia for people, so we wanted to reintroduce those pastas

Dacquisto says it doesn’t compare to other Italian establishments in the

from that concept and traditional items from Dacquisto,” says Michael


now general manager for 21 years.


guests can have the U.S. Wagyu, which is the next best thing [to the

Hospitality has done in the past.

Dacquisto, who has worked with WOW Hospitality as both a chef and



has been a number of different restaurants over the years, and after

The Italian chophouse idea was one that Doug Stephen, president


U.S.A. Wagyu beef, and the most luxurious Japanese A5 Kagoshima

“We aren’t a pizza and pasta kind of restaurant. We do have great Italian appetizers and desserts, as well as pastas of course. I wouldn’t say

Carne’s (which means “meat” in Italian) menu features a number of

our entire menu is classic Italian. We have used a lot of the influences

excellent dishes from past WOW establishments that were popular

which I learned in Italy and also learned growing up, but we don’t put

with patrons. There are also a few dishes that are not done anywhere

ourselves out there as being an Italian restaurant per se. We are an

else in the city, such as the Veal Osso Bucco, which features the entire

Italian-influenced chophouse.” j


The Thaw Bakery | PROFILE

Bakers, Tastemakers Meet the MITT grad part of a duo redefining the bakery experience in Winnipeg By Jeremy Brooks


he writing is literally on the walls at The Thaw Bakery. Bathed in natural light, this tidy space on Pembina Highway greets guests with three descriptions of the bakery’s philosophy

and its delectable fare. The first one, located above the pay counter and window into the bustling kitchen, reads, “creation can be tasted,” acknowledging how the high-quality local and international ingredients are blended into signature croissants and brioches. Others still are scattered throughout the space and explain the shop’s baking techniques or why a certain butter is used, creating a learning experience for customers moving from one countertop self-serve station to the next choosing freshly made goods. The more exotic of The Thaw’s ingredients are displayed in clear bowls on raised platforms. Osmanthus frangrans, for example, is a flower imported from China that not only adds a pop of flavour to their osmanthus rhubarb croissant, but is purported to boost lung health and improve skin condition. According to co-creators Vincent Yang, 26, originally from China and a recent graduate of Manitoba Institute of Trades and Technology’s culinary arts and design program, and Cole Bates, 20, his former University of Winnipeg classmate, the goal is to provide a product and experience unlike anything currently available in Winnipeg. Daring to be different has paid off thus far. Since opening its doors in February 2017, Bates says the traditional French patisserie has relied on a smattering of social media and word of mouth to send its product flying off the shelves — a favourite is the matcha brioche. The Thaw’s profile has also soared thanks to stories in local food blogs and newspapers, including a recent five-star review by Winnipeg Free Press food critic Allison Gillmor. Having the right team of people playing to their strengths is another key ingredient, according to Yang and Bates. Soft-spoken, and detailobsessed Yang develops recipes with head baker Eric Luiz, a master of his craft who hails from Saint-Étienne, France. Yang also supports Luiz in the kitchen alongside fellow bakers Curtis Jury and Manami Takeda. Bates heads up marketing and sales with help from associates Annika

Thaw’s process. By the time guests reach the till, they are versed in the nuances of the top-notch taste experience awaiting them. Though in its infancy, The Thaw was a dream three years in the making as Yang and Bates envisioned the bakery over meals while living in the McFeetors Hall residence at the University of Winnipeg. Yang, who describes his MITT experience as “fantastic,” credits the school for giving him the background he needed in western cooking style, as well as the practical foundation (setting up a menu and running a kitchen) to turn his culinary creativity into a successful enterprise. This pragmatic approach helps the balance the excitement of a growing business with the occasional gut punch (like the weeklong closure a week after opening because of a blown power breaker) that are par for the course when you start a new venture. When asked, the duo willingly indulge visions of future growth and “what’s next?” scenarios such as a café concept with space for seating. Yet, Yang and Bates seem content to let that next phase of the dream germinate as they grow the opportunity at hand, ensuring the product they’re staking their reputation on continues to deliver.

Helgason and Robert Evans, and uses his easy charm and product

“The best compliment from our customers is ‘we love your food,’” says

knowledge to walk customers through even more details of The

Yang. “That is everything.” j enjoy the pleasures of the province


PROFILE | Mona Lisa

Food and friends

Meet the people behind Mona Lisa Restorante Italiano’s success Mona Lisa owner Joe Grande.

By Bailey Hildebrand-Russell


Photo by John Giavedoni.

hen Giuseppe (Joe) Grande

Grande was born in Calabria in southern Italy

“We really put a lot of effort into our food,”

bought a restaurant in 1983, he

but grew up in Winnipeg. He says much of the

he says. “I know that a lot of restaurants like

never thought he would build

menu is inspired by his roots.

to just buy a product, bring it in and warm

a community, never mind run a favourite

“When I went to visit my grandma in Italy, the

way I do it here. I make all my noodles, I make all our dressings, all our sauces, all our stuffed

Food isn’t the sole reason for Mona Lisa

I learned from her, or at least her passion of

Ristorante Italiano’s success — Grande

how she made food and how she enjoyed it,”

says the employees and customers coming

Grande says.

through the door daily are also to thank.

After returning to Canada from a trip to Italy,

Danny Jaure, a dining room server at Mona

Grande landed his first pizza job at the age

Lisa, says he feels the same way.

of 13.

“When I first came in here, everyone

“That’s where I learned to roll dough and how

made me feel welcome,” Jaure says. “It was

to cut mushrooms. My uncle got me that job

definitely like a family environment. We’re

because it was a friend of his. It was a lot of

all kind of in this together. That’s what made

fun. It was a really good job because it didn’t

Mona Lisa has led the way for many years.

me want to stay. And then I got to know the

feel like work. It felt like I was playing.”

Grande says he was the first to introduce


food that she made was just incredible and

it up and they serve it to you. That’s not the

products and the freshness, the homemade

All these years later, Grande feels like he is


Winnipeg spot for the next 34 years.

flavour of it. That’s what I fell in love with.”

still playing.



pastas are all made with our own pasta and our own fillings.” Grande’s employees start the day making fresh bread and pasta at 6 a.m. “I don’t think there’s anybody in the city that serves pasta like we do. We definitely serve the best milk-fed veal in the city. We don’t compromise on that.”

calamari and Calabrese sausage to the market. For the thirsty crowd, Mona Lisa also features

Mona Lisa | PROFILE

full coffee menu, and those behind the bar

community. The walls of Mona Lisa showcase

To honour his father and the game, Grande

know how to make a mean cappuccino.

local artists. Grande collects 10 per cent of

asked City Hall for a favour — to rename the

“You could have the best appetizer, the

the profits from every piece sold and doesn’t

street where the teams play bocce every

best wine, the best meal, the best dessert,

even keep it. He donates it to the Forum Art


and then if you get a lousy coffee, it screws

Centre to give disadvantaged young people a

up the whole night. You cannot have a bad

chance to take classes. There’s also live local

coffee. That’s how important coffee is to

music every Thursday.

me. You don’t have a good espresso? What’s

But the best way Grande connects with both

wrong with you? You’ve got to have a good

staff and customers may just be bocce. The


restaurant has its own bocce league, which

In La Cantina di Mona Lisa, wine fans can

Grande began with his father Angelo one

taste a variety thanks to the state-of-the-art

afternoon during off-hours. He says the

Enomatic wine system, which dispenses 20

customers asked to play, so he and his father

featured wines by the glass. You can buy a

taught them. Then, they asked if they could

wine card and help yourself to something

bring more people along the following week


to play.

Grande has gone above and beyond to

Now, around 30 teams play in the in the

couldn’t be more glad to serve the Mona Lisa

make friends with his customers and the


community with them by his side. j

“We asked the mayor if we could change that little side street to Angelo Grande Bocce Way. So, the city made it happen for us officially.” When Grande first bought Mona Lisa, originally a Greek restaurant, he had just graduated with a fine arts degree. He didn’t feel he could support a family if he continued to pursue fine arts. Years later, that decision has brought his family closer together. His wife Alfina and daughters Giuliana, Angelina and Elena help him run the restaurant, and he

enjoy the pleasures of the province


PROFILE | Promenade Café and Wine

Just around the French block

Promenade Café and Wine a St. Boniface “neighbourhood gem” By Rebecca Dahl


ver the rim of your wine glass at Promenade Café and Wine, you can watch the Red River flow beneath

the Esplanade Riel. Past the steam rising up off your tourtière, you could decipher the


from Vita, Man. (poached eggs mixed with a house-made tomato sauce and goat cheese). McKane-Brandson says they’re looking at adding another item to the list, as staff work

the Canadian Museum for Human Rights.

to us for over 16 years. We have our egg guy,

to perfect a French-Canadian take on chicken

we have our tomato guy and we have our

and waffles.

restaurant at the idyllic Provencher Boulevard location in 2011. The two previously ran the


something else in common — locally sourced

features the recently added baked eggs

reflection of clouds in the pale blue glass of

McKane-Brandson bought the French


The dishes across all meals do have

Promenade Café and Wine’s breakfast menu

“Supporting local growers has been important

Owners Shawn Brandson and Connie


dinner. Serve French-inspired comfort food.”

honey guy,” says Brandson. “We use local jams, we use local breads — pretty much everything we can get local we use.”

“We’re bringing French into it, so we’re using a Belgian-style waffle with Belgian sugar, and then we’re taking the local chicken confit,

food and beverage at Niakwa Country Club

The bison in the bison burger comes from

which is cooked in duck fat,” says McKane-

for nine years and say they eventually felt

the same place as the bison in the tourtière

Brandson. “Then we’re topping it with maple

they needed a change in style. They opened

— a Manitoba distributor. The butter at

syrup and local Saskatoon berries.”

Promenade to get away from the dress-code

Promenade comes from Notre Dame

and white table cloth restaurant to provide

Creamery in Notre Dame de Lourdes, Man.

In April 2017, OpenTable named Promenade

St. Boniface with accessible and traditional

The cheese is from Bothwell Cheese in New

French-Canadian cuisine.

eateries for Canada’s 150th birthday. The

Bothwell, Man.

online restaurant reservation provider called

Brandson and McKane-Brandson say their

Promenade serves beef bourgignon in a red

Promenade a “neighbourhood gem,” which

vision was to make French comfort food.

wine sauce with carrots, onions and potatoes.

Brandson says encapsulates the restaurant

“French cuisine is something we’re both very

Other popular dinner items at Promenade


passionate about so we wanted to get back

include the coq au vin (whole local chicken

“That’s what we want to be,” says Brandson.

into the French Quarter” says Brandson. “We

cooked in white wine, bacon and mushrooms)

“We’re just at a point in our lives where we

just wanted somewhere people could have

and the agneau (slow-roasted lamb shank

want to feed people, make people happy and

homemade food for breakfast, lunch and

with chickpeas and blue cheese).

serve local food that’s affordable.” j


Café and Wine one of Canada’s 150 top

Company | PROFILE

130 Provencher Boulevard (corner of Provencher and Tache) @cafeandwine


Local French Inspired Comfort Food Made From Scratch enjoy the pleasures of the province


PROFILE | Smitty’s

Wingin’ it Manitoba Smitty’s leading the pack in innovation By Bailey Hildebrand-Russell


o to any Smitty’s location on a night the Winnipeg Jets or

dinner and “brinner” menu — yes you read that right. Think brunch,

Winnipeg Blue Bombers are scheduled to play, and you’ll

but later in the day. You can indulge in savoury dishes like chicken

likely see fans in the lounge enjoying a drink and Smitty’s

and a waffle and a Ukrainian skillet. To finish things off, treat

famous wings.

yourself to a slice of cheesecake or pie with a cup of coffee or tea.

Those scrumptious, savoury wings that people in Manitoba and

There’s even a menu for the little ones, featuring favourites such as

across Canada have grown to love are the brainchild of Winnipeg

the gooey grilled cheese and dino nuggets, each served with your

franchise owners Brian Funk and Robert Dyck.

kid’s choice of side.

“We added the chicken wings, which is something we’re very well

Funk says there’s been a shift behind the scenes when it comes to

known for now,” Valerie Funk, co-owner of three franchises alongside

Smitty’s burgers, and customers are noticing.

her husband Brian, says. “Brian and Robert at the time worked at it for

“In the last year and a half, we switched to homemade hamburger,

a very long time to create the perfect chicken wing.”

and that is something that has been very positive for us,” she says.

All that work was worth it. On Tuesday, Wednesday and Thursday

“We get many, many compliments on the different burgers that we

nights, customers flock to Smitty’s to get their hands on the 55-cent



Whether you’re catching the game with friends while enjoying a

Smitty’s may be known for its chicken wings, now available across

brew, or heading out for dinner to spend time with the family, the

Canada, but the breakfast is also a staple. Funk says the skillets are

diverse menu has something for all people and occasions.

probably the most popular item on the menu, but there are also

“Whether it’s the sports teams, or whether it’s seniors. We’ve had

fans of the waffles and pancakes.

weddings in our banquet room, we’ve had funerals in our banquet

The lunch and dinner menu serve a wide variety of plates, from

room, we’ve had birthday parties and Christmas parties. We have

salads to sandwiches and burgers to quesadillas. Smitty’s even has a

that flexibility so we can cater to so many different groups.” j

Pembina South • Garden City • St. James • Regent • Meadowood • Steinbach

Something for

All People & Occasions




A fundraising evening in support of




Company | PROFILE

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enjoy the pleasures of the province


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


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

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

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

he does and helps to bring the entire dining experience together.

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

Our roles are intertwined.”

wine that you’d enjoy on its own; however, even the most limited experience will reveal that some wines go better with specific foods. The contrast of food and the wine improve upon each other, just as it does with Moxie’s Executive Chef Brandon Thordarson, and Executive Beverage Director Kim Spence. When you first meet this pair it’s easy to identify outgoing and animated Thordarson from the more understated and steady Spence. They complement each other well by staying focused on their area of expertise while always knowing what the other is up


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



So how do they work together to develop Moxie’s globally inspired menu and extensive drink features? It’s simple. “Kim will ask me, what dishes are you focused on? He will talk about these wines he recently discovered that would go great with these dishes and we will take it from there,” explains Thordarson excitedly. Spence adds, “There are a lot of similarities that go into making a great cocktail or selecting a wine that align with how chefs develop their dishes. There are so many parallels. Actually, chefs make extremely good mixologists because they have a fantastic palate. This is why when discovering new wines or developing a new

wines, while Spence often inspires Thordarson with a new bottle

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

he’s recently discovered.

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

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

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

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

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

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

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

all those raw ingredients and makes them into a real dish,” explains

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

humble Spence.

the old rules like having red wine with red meat but these rules exist


Moxie’s | PROFILE

only as a guideline, you can experiment. This will expand your palate

vide chicken has a different texture and flavour than a fried or grilled

to help you understand various wines and what pairs best. Foods with

chicken. A light, delicate unoaked Chardonnay might be perfect with

great natural acidity, like a lemon herb butter or tomatoes, will need

the first dish, but you might want a richer, more textured oak-aged

a wine with higher acidity such as Sauvignon Blancs, Dry Rieslings and Pinot Grigios. If the wines are lower in acid, they are not ideal with this type of food. Foods with massive robust flavours need a wine

Chardonnay for the second. Don’t see the wine as something separate from the food, see it as an ingredient,” explains Spence.

with some intensity and structure, which comes from tannin or acid

With Thordarson’s finely honed culinary talent and Spence’s

such as Malbec, Rhone Reds and Spanish Grenaches. Also, think about

sommelier and cocktail expertise, we are excited to see what’s next

the preparation of the food when selecting a wine. Poached or sous

for the Moxie’s duo. j

enjoy the pleasures of the province


Photo by BEK studios, supplied by Daltons.

PROFILE | Daltons

Brunch your heart out Daltons Restaurant a gathering place for glorious meal between breakfast and lunch By Bailey Hildebrand-Russell


eekends usually see family

“We have fresh mussels and clams, it’s just in

as Christmas, Easter, Mother’s Day, and

members going their separate

a different setting,” Chandler says. “So we’re

Thanksgiving. They even spice things up

ways, but Sunday brunch is often

able to maintain costs and keep it down. Our

around Valentine’s Day and St. Patrick’s Day.

the meal bringing everyone back together. Daltons Restaurant sees that often. Inside


the Best Western Plus Winnipeg Airport



regular Sunday brunch is only $21. You get the desserts, you get the pâtés that any other brunch would do.”

During the week, Daltons welcomes air travellers and locals alike to breakfast and lunch buffets. Dinner is another story.

Hotel, Daltons is packed every Sunday from

The brunch also features classic breakfast

10 a.m. to 2 p.m. for its brunch buffet. That’s

food made from scratch with fresh seasonal

why Cherry Ann Chandler, regional food and

ingredients, such as bacon and sausage, eggs

beverage director of the hotel, encourages

benedict and hash browns. It boasts a salad

“We have steaks, we have shepherd’s pie,

you to either get there early or make a

and fruit bar as well as charcuterie. The

which people love. All our sandwich board


dessert table includes a chocolate fountain.

is fabulous and we offer it with various sides.

The reason Daltons is so family friendly is

Another highlight is Daltons’ on-site carver,

They’re awesome. It’s a bit more of a standard

its casual atmosphere. The food is more

who specializes in both ice carving and

menu, but we do have to look out for our

than casual fare, though. The brunch buffet

vegetable carving and creates everything from

travellers as well.”

features tastes you would experience at any

animals to floral arrangements using food.

Whether you’re marking a special event or

other high-end restaurant, but for a much

The chefs at Daltons ensure brunch is

enjoying a leisurely weekend, Daltons will

more reasonable price.

extra special on and around holidays such

help you make any Sunday a celebration. j


Chandler says the menu offers casual favourites and rotating specials.


every time is a good time!

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

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

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PROFILE | Saffron’s

John Kolevris has owned and operated Saffron’s since opening the restaurant 28 years ago on Corydon Avenue.

It’s not all Greek Saffron’s offers up traditional Mediterranean dishes with new plates for all taste buds By Bailey Hildebrand-Russell


ohn Kolevris, owner of Saffron’s

covered with cheese, mushrooms and a

Kolevris never looked back, and went on to

Restaurant, sums up his success simply.

creamy saffron sauce, as well as the saffron

own a number of his own restaurants — a

“I just try to tell everybody life is

mussels (the restaurant is named for the

road that eventually led to him opening

beautiful, keep the smile, be happy,” he says.

spice, saffron). This year, Saffron’s is trying

Saffron’s, his 10th restaurant, 28 years ago

“The customer’s always right.”

out new dishes, featuring gluten-free,

in the heart of Winnipeg’s Little Italy on

vegetarian and vegan items.

Corydon Avenue.

restaurant in 2017. With Saffron’s being his

“You go with the flow,” Kolevris says. “You

“I love what I’m doing,” he says. “I love being

focus since 1989, he’s hoping to offer more to a

have to.”

changing population with changing taste buds.

Kolevris has been doing just that for over 40

In the kitchen, he’s cooking up dishes for


the newest edition of the menu, which

“I worked for the original Boston Pizza when

in the lounge at Saffron’s is a comfort. A

changes twice a year. Despite the variation,

I was in my 20s,” he says of the Canadian

perfect place to grab a pint for a relaxing

the menu always includes old Mediterranean

chain that was first opened in 1964 by

evening, the bar will offer even more

favourites, such as chicken saffron, which

Gus Agioritis, a fellow Greek immigrant, in

selection with the installation of new taps

is chicken wrapped in a puff pastry and

Edmonton, Alta.

in 2017.


Kolevris has big changes planned for his




around people, this stuff. Doing all kinds of things. I like to be busy. It’s a challenge. It keeps me going.” In the chilly Winnipeg winter, the fireplace

Saffron’s | PROFILE

In the summer months, Saffron’s never has trouble filling up its patio, one of many on the Corydon strip. This year, though, Kolevris is excited to spice things up a bit more. “We’re going to do some renovations on the patio to give it a new look,” he says. “We’ve got the experts in place who are going to do the work. Now, we’ve got to find the material we need.” Kolevris says he’s sourcing the building materials from retailers as close to home as possible — a principle he also carries with him when he’s buying ingredients. Kolevris says Saffron’s plays host to a variety of events throughout the year, including the popular Paint Nites, but every Friday and Saturday at 10 p.m. you provide your own entertainment. The restaurant welcomes anyone to the mic for karaoke in the lounge. If you’re looking for a taste of the Mediterranean on one of the many patios along Corydon, Saffron’s might be your next stop. “Give us a try and make your own decisions,” Kolevris says. “The food is great. We have a new menu. The cooks have a lot of experience. Some of them have been here for years.” j

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PROFILE | Company

The next big player

The RBC Convention Centre Winnipeg celebrates a year since its expansion By Shayna Wiwierski


t’s been a year since a major downtown

Although there are ongoing renovations in

free tools and resources such as assisting with

transformation took place.

the north building, including a complete

writing the bid proposal, hosting site visits

The RBC Convention Centre Winnipeg

remodel of the Centre Place Café and new

for decision makers, liaising with hotels and

recently celebrated the anniversary of the

carpeting and wall treatments in the meeting

meeting venues, providing marketing material

opening of its $180+ million expansion that

rooms, the south building is completely new

and even financial assistance for eligible

saw the Winnipeg landmark grow from

and connected via a skywalk and through the


160,000 square feet to 264,000 square feet.

third floor. The south building, which spans a

“A lot of these national associations have

In addition to a whole new building on the

block on York Avenue, also features the York

board members, so we look to see if there is

south side, it has also expanded the third-

ballroom (which can be divided into four

a board member that lives in Manitoba and

floor hall from 78,000 square feet to 131,000

meeting rooms), lobby space, a concourse

then Virginie De Visscher, director of business

square feet of exhibition space.

area, and customized coloured lighting

development [for Bring It Home], contacts

depending on the theme of the event.

that person. You need someone locally to get


David Chizda, director of sales and business



to that board and say, ‘why don’t you bring

development for the RBC Convention Centre

Because of the expansion, Winnipeg is now

Winnipeg, says the need for expansion on

home to the fourth-largest convention

the third floor came from the need for more

centre in the country behind Toronto,

space, especially since so many consumer

Montreal, and Vancouver. Chizda says that

shows are held at the venue.

because of the expansion, they are now

“Our third-floor Hall A and B totaled 78,000

able to accommodate larger conventions

square feet, but those consumer shows

that would have never looked at the city

needed more than [that], so they used to

prior. Not only that, but they are able to do

Chizda also credits the city’s premier tourist

branch out to the first and second floor. Now

more than one show at a time. He credits

attractions, such as the Canadian Museum

we have C and D connected to A and B, so we

working with Economic Development

for Human Rights and Journey to Churchill at

span two city blocks now and they can use

Winnipeg and its Bring It Home program,

the Assiniboine Park Zoo, that certainly help

the whole third floor,” says Chizda, who adds

designed to support local influencers that

highlight all that Winnipeg has to offer.

that for the first time ever, the convention

wish to attract a meeting or conference to

“We sell our destination first, then sell the

centre can now host multiple events at once.

Winnipeg. The program provides a series of

venue after.” j


the convention to Winnipeg next year?’ It really helps us,” says Chizda, who adds that a national convention helps with bringing more money into the city since business travelers typically spend four-times more compared to their leisure counterparts.

PROFILE | Fatburger

The California Burger — Alberta angus beef, double pepper jack cheese, maple bacon, and guacamole.

Home-style chicken tenders made with chicken tenderloin, lightly battered and hand breaded when you order, then cooked to perfection. You can taste the difference.


The popular premium burger chain Fatburger doubles down in Winnipeg with a second restaurant in Transcona


ince August 2013, Winnipeggers have been satisfying their

triple Kingburger. This monster of a burger features three half-pound

cravings for gourmet home-style burgers at Fatburger at Seasons

patties of Angus beef served on an artisan sesame seed bun with

of Tuxedo. In fact, the demand for Fatburger has been so great

lettuce, deli dill pickles and your choice of cheese, plus tomato, onion

that Winnipeg franchise owners Kelly Hamm, Kevin Hamm and Lonnie Boroskae are opening a second location at Regent Avenue West and Rougeau Road in spring 2017. So, what is it about Fatburger that people love so much? And, more importantly, what’s with the name? “In 1952 our founder, Lovie Yancey, created something unique,” said 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.” More than 65 years later, Fatburger is still making award-winning hamburgers the way she did with the same cooking techniques — no fancy gadgetry and no microwaves. Burgers are made with fresh, never frozen, hand-pressed Alberta Angus beef with no additives, binders


or fillers. Fatburgers can be enjoyed with all the usual condiments



and any of Fatburger’s other complimentary tasty toppings. But there’s more on the menu than beef burgers. Delicious options include lean sage and rosemary-infused turkey burgers and custommade veggie burgers, both made exclusively for Fatburger. There’s an assortment of chicken sandwiches made with full-sized marinated chicken breasts. Fatburger also offers lettuce-wrapped burgers, a gluten-friendly, low-carb option for burgers and sandwiches. Fatburger Winnipeg is also proud to serve Buffalo’s World Famous Wings and Tenders. The big, juicy chicken wings are fried to perfection and coated with your choice of signature scratch-made sauce. The chicken tenders are made to order using plump and juicy chicken tenderloin, lightly battered, hand breaded and fried to perfection.

and toppings, plus many inspired choices such as chili, maple bacon,

Fatburger’s quality ingredients are matched with high standards of

mushrooms, guacamole, pineapple, jalapenos, an assortment of

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

cheeses, and even a fried egg. Only fresh produce, including hand-cut

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

lettuce and award-winning, centre-cut beefsteak tomatoes, qualifies to

members bring your food to you, and return to your table to ensure

be served on a Fatburger.

your meal is as you like it once you’ve had a chance to take a few bites.

For hungrier patrons, there’s a half-pound Kingburger, a three-quarter

It’s the focus on premium ingredients and exceptional service that truly

pound double Fatburger, and the baddest burger on the block — the

sets Fatburger apart. j


PROFILE | Silver Heights Restaurant

The neighbourhood spot

The Silver Heights Restaurant & Lounge celebrates 60 years in St. James


f you told Tony Siwicki Sr. 60 years ago that in 2017 his restaurant

sunny St. James just west of Assiniboine Park. It’s been a staple of the

would not only still be open, but that it would be one of the most

community and is now considered a landmark. If you ask locals where

popular restaurants and lounges in Winnipeg, he likely would have

Assiniboine Park is, the joke is they’ll tell you, “it’s just east of The

bet against that statement.


The Silver Heights Restaurant & Lounge, now owned and operated

The story of the Silver Heights Restaurant begins in 1957. A few cabbies

by Siwicki’s grandsons and their families, is located in the heart of

with Veterans-Nash Taxi bought into a coffee shop on a whim with the dream of having a small bar. Over the next seven years, the lifestyle

2169 Portage Avenue Winnipeg, MB T: 204-889-7246 #heightsturns60 #yourfriendsworkhere

and hours became too demanding for the partners — all but Tony Siwicki. Beginning in 1964, with help from his wife Anne and sons Jim, David and Alan, Siwicki grew the business into a 90-seat dining room and 45-seat bar. As the city grew and changed and the restaurant faced fierce competition and economic ups and downs, the family never gave up. The restaurant has expanded to a 100-seat dining room, 100-seat lounge and 50-seat patio. The Silver Heights Restaurant & Lounge has become one of Winnipeg’s top restaurants. If you ask current owners J.C. and Tony Siwicki Jr. what

the secret to their success is, they’re not quiet about it. They attribute the family’s success to the use of quality ingredients, dedication to the companies that provide those ingredients and simply by surrounding the restaurant with good people. The Siwickis say their employees, both past and present, play a major role in why the restaurant has survived and thrived for six decades. Employees are neighbours, family, friends and customers of the Silver


ibs in to The best r

Heights Restaurant. They understand why they are integral in the restaurant’s success and it shows in their pride, customer service, prepping, cooking, cleaning and teamwork. Everyone at the restaurant works toward the same goal while


respecting each other’s differences. The Siwicki’s can sum up the Silver

Serving Winnipeg for 60 years




Heights Restaurant in one phrase: “Your friends work here.” And they have for 60 years. j

Who cares if one restaurant “makes it” when there’s always a dozen more right down the street?

Sysco does.

Every day good restaurants come and go. At Sysco, we’re working to guidance on mastering the business end of restaurant success. The way we see it, every restaurant that stays open is a triumph – for there who just love good food.

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For more information please visit our website or call at…. ICEBERG COLD STORAGE LIMITED 870 Bradford Street, Winnipeg, MB Canada R3H 0N5 P 204-783-6133 F 204-783-7483 E

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PROFILE | Company

Best value and real cash back

Play, stay, dine and unwind at South Beach Casino & Resort


“The Finest Label For Your Table”

outh Beach Casino & Resort truly appeals to all. With great entertainment, amazing and

affordable food, the friendliest staff, there’s a great time awaiting you.

Far and wide for the buffet “With our location outside of Winnipeg, we need to give people a reason to make the trip here, and food should be one of them,” said Richard de Krijger, executive chef at Mango’s, the signature restaurant at South Beach Casino & Resort. “We particularly excel on our specialty days and offer items normally associated with

Order Desk: 204.452.8300

fine dining.” Some of those items include the certified Angus beef used in Friday and Saturday’s prime rib buffet, as well as Sunday’s lavishly stocked breakfast bar. There’s also the restaurant’s renowned and incredibly popular surf and turf buffet, offered on Thursdays, which boasts prime rib, shrimp, sustainable fish, and lobster tails — an item that would cost guests


three times the price at most other city



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Tours, Events, Rentals, Photography 61 Carlton Street



Wed - Fri

Chef Richard has more than 30 years of

Sat - Sun

experience, with 20 of those spent in

Noon - 4:00 10:00 - 4:00

Switzerland where he oversaw kitchens

South Beach Casino & Resort | PROFILE

in some of the country’s leading hotels. Since taking over at South Beach, he has moved the menu to a fresh, house-made direction. In addition to Mango’s, Chef Richard has also enhanced the menu in the Blue Dolphin Lounge, which features exceptional pub fare. The lounge also plays host to free live entertainment on Friday and Saturday night, where local and national bands take the stage playing everything from country to classic rock.

Play and get real cash back A quick weekend getaway or a mid-week reprieve is a reward in itself, but what if your resort actually paid you to come enjoy its amenities? At South Beach Casino & Resort, it certainly plays to play. Members of the casino’s free Ocean Club program can redeem their points for real money. For every 400 points guests accumulate playing one of South Beach’s 600 gaming machines, they get $1 to spend at the restaurant or the lounge, to put towards their hotel room, or to take as actual, cold, hard cash.

Stay and save If you’re planning to stay and play for more than one day, the resort offers up lovely rooms starting at $87 from Sunday through Thursday, as well as some great packages that include additional amenities, such as rounds of golf at one of the four surrounding courses. They also offer the popular Stay & Play

Located in the heart of Winnipeg’s French Quarter 248 Avenue de la Cathedrale, Winnipeg, MB Opening soon: 2nd location at 1850 Ness Ave!


Instagram: belle_baguette •

Package, which includes over $60 in discounts. Perks include a one night stay in a deluxe guestroom, buy $25 get $10 vouchers, buy one get one buffet voucher, and a late check out. You must be an Ocean Club member (free) to take advantage of this offer. Package rates are incredibly only $109 Sunday to Thursday, and $129 Friday

Please support the Manitoba Restaurant and Foodservices Association members who make this publication possible.

and/or Saturday. For more information on this package, visit Just 30 minutes north of Winnipeg, South Beach Casino & Resort truly is one of Manitoba’s best spots to play, stay, dine and unwind. j enjoy the pleasures of the province


PROFILE | McLelland

The Glass is Always Full

Picking the right barware for your beer


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.

17 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


healthier choices versus a life of convenience. We

This will give the beer the right taste,

would be considered less robust.


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


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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Fruli Strawberry Beer 17475

Stiegl Grapefruit Radler 14979

Delirium Tremens 435917 Delirium Nocturnum 741637

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Margy Wilshire 204-292-3332


PROFILE | Chicken Chef

Chicken experts W

ith a name like Chicken Chef, there aren’t many more places you need to consider if you’re

Years of experience is behind Chicken Chef’s crispy, savoury creations

craving mouthwatering, savoury chicken in Winnipeg. Those living in the Kildonan and River East areas in Winnipeg are now even closer to

By Bailey Hildebrand-Russell

great-tasting, crispy chicken, as a new North Main location has opened shop. Those running the show aren’t amateurs. Owner operator Mike Paulic is not a stranger to the Chicken Chef franchise. He worked at head office for five years before taking a job as production manager at Coca-Cola. Paulic says the idea for the new Chicken Chef at 2539 Main St. came through talks with some former colleagues he remained close with. Shortly after, the space came up for lease and Paulic hopped onboard. “I’ve always thought in the back of my head it would be quite the adventure to own a restaurant. I was really pleased when they reached out.” You could call those that work at the Manitoba-based chain experts. Chicken Chef had humble beginnings in Carman, Man. in

Family Restaurant

1978. It’s since expanded the franchise to 34 locations in Manitoba, Saskatchewan and northwestern Ontario.



At the new Chicken Chef, which opened March 2017, there’s still a small-town, familyfriendly atmosphere. Paulic says he believes his employees play a role in that. “I have two individuals that have prior Chicken





Chef experience, a server and a cook, so it’s been fantastic having two people that know the menu, that know the culture. They’ve been a huge help. Besides that, most of my staff are local students. Probably 75 per cent of my


Chicken Chef | PROFILE

workforce is comprised of students.” In fact, Paulic says the restaurant already has its share of regulars, just like many other Chicken Chef locations, such as the one on Marion Street. Located in the historical former St. Gerard Parish Rectory, nestled amongst the hills, in the tiny picturesque village of

Randall Bischoff was a delivery driver for that restaurant before it switched to Chicken Chef

Bruxelles, Manitoba

in the late 1980s from a different franchise. In 1987, he purchased shares in the restaurant’s operating company, Marion Foods Ltd. Bischoff is now the president and owner of the

Hop on the Brews Cruise

company, operating the Chicken Chef at 276 Marion St. Over the years, Bischoff says he’s seen more

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.

and more people come through the doors. “We try to keep the atmosphere friendly and family,” Bischoff says. While the people play a

To reserve phone Louise

huge role in what makes Chicken Chef so great,


it’s the food that keeps guests happy. He says

menu additions over the years have brought in a new crowd, while the old favourites keep the regulars coming back. Paulic agrees, saying there’s something on the menu for everybody.

“The pizza is fantastic, it’s second to none. The chicken speaks for itself,” Paulic says. “Our quesadillas are fantastic. In pretty much everything we do we try to incorporate the chicken. We have the pulled chicken sandwiches, Philly melts and chicken-based


soups. Our chicken is used in some of the salads as well.” Chicken Chef has two other Winnipeg locations (1130 Nairn Ave. and 3770 Portage Ave.) and can also be found in many other Manitoba towns. For a full list of locations, visit j




555 34 Street, Brandon | 204-571-9310 | LUNCH SPECIAL BUFFET Monday to Friday 11:30am to 2pm

DINNER SPECIAL BUFFET 7 Days A Week 5pm to 8:30pm

enjoy the pleasures of the province


Garden Centre 17 localfare



e Yes! Wn in e are op f road o spite ction! u t s n co r

344 Pembina Hwy. • 204-284-5950 Store Hours: Monday – Friday 8:00-5:30 Saturday 9:00 - 3:00

Park Café | PROFILE

A Room with a View in the Heart of the Park N estled on the banks of the Riley

located at the Assiniboine Park Zoo. We even

seafood and Fairtrade-certified coffee and

Family Duck Pond in Assiniboine

use vegetables harvested from the Children’s


Park, The Park Café is the perfect

Garden at the park.”

“We make conservation a priority in our

The Park Café actively supports park-wide

day to day operations and strive to increase

place to enjoy great food and the company of friends and family.

conservation efforts and is committed

public awareness about its importance in the

Located in the Qualico Family Centre, The

to sourcing environmentally and socially

hospitality industry,” says Flood.

Park Café offers a relaxed atmosphere with

responsible products such as Ocean Wise

The Park Café is open daily from 8 a.m. to 4 p.m. j

stunning views of the surrounding park. A casual patio overlooking the Duck Pond serves take-out items, including the café’s famous herbal lemonade. A secluded rear patio offers full menu service and is the perfect spot for a summer lunch date or afternoon drinks. The Park Café menu features all day breakfast, savoury salads, hand-pressed burgers, home-



cut fries, artisan sandwiches, and freshly baked treats. New menu items are added seasonally, giving customers another reason to keep coming back to The Park Café. “We take pride in using fresh ingredients produced in-house or supplied by local entrepreneurs,” says chef Jason Flood. “Made-in-Manitoba butter, bread, cheese and meat are found in many of our menu items. The honey we use is gathered from hives enjoy the pleasures of the province


The MRFA is proud to support local charities as part of its annual golf tournament

Norwest Co-op Community Food Centre celebrates two years


he NorWest Co-op Community Food Centre provides the diverse multicultural population of Winnipeg’s

Inkster neighbourhood with a much-needed community space where people of all ages and backgrounds can gather around healthy food. Many area residents struggle with unemployment, poverty, chronic disease, food insecurity and social isolation. The Community Food Centre provides people of all ages with greater access to healthy food through free community meals, community gardens, cooking classes and groups, education programs for kids, peer advocacy, community engagement and volunteering opportunities. The Centre extends the existing primary care and social services currently provided by NorWest Co-op Community Health. The NorWest Co-op Community Food Centre is very grateful for the support shown by the Manitoba Restaurant and Foodservices Association. Funded partially through a partnership with Community Food Centres Canada, we strive to support our work and grow our effect in the community through our fundraising efforts. Events such as the 28th annual MRFA Golf Tournament held Aug. 23, 2016 are critical to our ongoing efforts in the community. “On behalf of the staff, volunteers and participants at the Norwest Co-op Community Food Centre, thank you to all who participated,” says Lila Knox, director of the Norwest Co-op Community Food Centre. The NorWest Co-op Community Food Centre recently celebrated two years of providing services. For more information, please visit our website at j

Healthy Start for Mom & Me


or 20 years, Healthy Start for Mom & Me has offered bi-weekly pregnancy and parenting groups (for babies up to age one) in eight

Winnipeg neighbourhoods nestled in community centres and church halls. Women, girls, dads and other supports learn current health and nutrition information and have an opportunity to discuss food-related topics and build their cooking skills. A teen parent with many questions and an eagerness to learn how to make food for her baby told Healthy Start staff, “I don’t know where to start — I don’t know how to turn on the stove.” By the end of the group, she learned to cook chicken and hard boiled an egg for her baby. A multi-disciplinary team of outreach staff, dietitians and public health nurses offer welcoming, non-judgmental support close to home. Yearly, we serve a diverse cross-section of Winnipeggers: 1,300 women plus dads, babies and other supports, including newcomers to Canada and First Nations families. Healthy Start is a non-profit organization, supported by the Canada Prenatal Nutrition Program (Public Health Agency of Canada), Healthy Baby (Healthy Child Manitoba), as well as by donations and sales of educational posters. Our newcomer-to-Canada interpreted group at Knox Centre is specially developed to meet the unique needs of refugees and immigrants who do not speak English. Donations pay for communitybased interpreters, which allow us to reach newcomers in 15 to 20 languages. At all eight of our Healthy Start group locations, families learn essential cooking skills and are introduced to a variety of foods through demonstrations and subsidized, learn-to-cook “meal bags.” Donations help keep the cost of meal bags at $1.50, making them available for families to purchase to practice their cooking skills at home. An investment in Healthy Start is an investment in our small citizens and the long-term future and health of our community. j enjoy the pleasures of the province


PROFILE | Company

What does the Manitoba Restaurant and Foodservices Association (MRFA) do for you? The Manitoba Restaurant and Foodservices Association serves as an advocate for restaurant and foodservice operators. We work with local government to negotiate legislation that could impact restaurant and foodservice operators. In addition, we provide training sessions on issues that affect our members, access to the annual trade show, and networking opportunities and events.

WE LOBBY ON YOUR BEHALF The MRFA speaks on your behalf when it comes to legislative matters that impact the foodservice industry. This aspect of membership is significant because it gives you representation on issues that directly affect your business. How our lobbying benefits your business: • Working with government for fair policies affecting your business • Lobbying against unfair issues affecting the foodservice industry • Representing you at the provincal level on relevant issues WE WORK CLOSELY WITH: • The Manitoba Labour Board • Workers Compensation Board • Manitoba Health • Accessibility Advisory Council • Liquor and Gaming Authority • Manitoba Liquor and Lotteries • Manitoba Employers Council • And many more

WE OFFER TRAINING, DEVELOPMENT AND NETWORKING OPPORTUNITIES The MRFA has launched a quarterly education program focusing on topics that our membership deems most relevant to their daily operations. • Training for human resources, legal issues, marketing, and many more • Networking opportunities including peer to peer discussion groups • Resources that seek to answer your questions regarding foodservice laws and regulations • Access to Manitoba’s largest foodservice and hospitality tradeshow

THE MRFA WILL KEEP YOU UPDATED ON LOCAL INDUSTRY NEWS • Keeping you up to date on the latest news, economic reports, and laws affecting your restaurant • Helping you discover foodservice industry trends before they emerge • Providing magazines, quarterly reports, and newsletters

YOU CAN RECEIVE DISCOUNTS FROM OTHER MRFA MEMBERS MRFA associate members offer discounts on goods and services. An updated list can be found on our website at



All foodservice professionals can join the Manitoba Restaurant and Foodservices Association. This includes restaurant owners, suppliers, distributors, consultants, hospitality students, and educators, as well as professionals who run non-profit foodservice facilities. The benefits provided by the Manitoba Restaurant and Foodservices Association are enough pay for the membership fees and more, so if you’re in foodservice, it can only help to take advantage of the MRFA.




Thank you to To Our Sponsors Thank You


The Trade Show Presenting Sponsor

Event Supporter and Blackbox/Mixology Challenge Sponsor

Blackbox/Mixology Challenge Prize Sponsor

Blackbox/Mixology Equipment Sponsor

Exhibitor Lunch Sponsors

- 27 -

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529 Wellington Crescent Inc. A&W *

Anderson’s Hitch’n Post Ranch

Applebees Neighborhood Grill & Bar Arbuckles Fine Eatery

Assiniboia Downs Manitoba Jockey Club Assiniboine Community College Assiniboine Park & Zoo

Chop Fish & Steak Bar Cibo

Clarion Hotel

Delta Winnipeg

Del Rios Restaurant

Bangkok Thai Restaurant

DeLuca’s Cooking School

Bel Acres Golf & Country Club

Dessert Sinsations Cafe Inc

Denny’s Restaurant

Bellamy’s Family Dining

DJay’s Restaurant & Ichabods Lounge & Patio

Best Western Plus *

Earls *

Bisita Restaurant & Pimp My Rice Food Truck

Drifters Restaurant and Service Centre East India Company Pub & Eatery

Bonfire Bistro

El Rancho Food and Hospitality Partnership

Boston Pizza *

Fairways Restaurant & Lounge at Kingswood

Brandon University

Famous Dave’s

Boogies Diner

Boulevard Pub & Bistro Buccacino’s Cucina Italiana

Elephant & Castle Fame Night Club Fatburger

Burrito Splendido *

Fergies Fish Chips & Seafood Market

Cafe Carlo

Fort Garry Hotel

Cafe 22

Cambridge Hotel

Food Evolution

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Canlan Ice Sports

Gaffer’s Restaurant and Banquet Centre

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Greek Market

Captain’s Table Restaurant Carne Italian Chophouse


Chicken Corral

Baked Expectations

Bellissimo Restaurant


Chaise Cafe

Chicken Chef *

Clear Lake Golf Foundation Inc



Centro Caboto Centre

Back at the Ranch

Bailey’s Restaurant and Bar


Celebrations Dinner Theatre

Garwood Grill Gypsy Bakery

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

Half Moon Drive In Ltd

Pizza Express Brandon

Homer’s Restaurant & Catering

Pony Corral *

Holiday Inn *

Hotline International Pizza Systems Ltd. Hung’s Garden

Pizzeria Gusto

Promenade Cafe & Wine

Rae & Jerry’s Steak House

Hy’s Steak House

RBC Convention Centre Winnipeg

Inn at the Forks

Red River College

Ichiban Japanese Steak House & Sushi Bar

Red Lobster

Inverness Falls Resort

Red Top Drive In Restaurant

Johnny G’s Restaurant

Roxi’s Uptown Cafe

Joey Restaurant * Keg *

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Resto Gare & Train Bar

Royal Fork Buffet Restaurant

Royal Palms Club Regent Casino

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Salisbury House*

Le Garage Cafe

Lilac Resort Ltd

Lovey’s BBQ & Smokehouse Manitoba Club

Marigold Restaurant * Marion Street Eatery

Saddlery on Market Sand Hills Casino

Santa Lucia Pizza *

Selkirk Golf and Country Club Shark Club

Sherbrook Street Deli

McDonald’s *

Silver Heights Restaurant

Ming Court

Smittty’s Restaurant & Lounge *

Mon Ami Louis

Sophie’s Restaurant & Deli

Michelle’s McPhillips St. Station Mitzi’s Restaurant Mona Lisa Restorante

Skinners River Road

Sodexo at Investors Group Sorento’s Grant

Montana’s Cookhouse *

South Beach Casino & Resort

Muddy Waters Smokehouse BBQ & Blues

Syl’s Drive Inn

Moxie’s Classic Grill *

Mystery Lake Motor Hotel

Nando’s Chickenland West Ltd. Northern Hotel

Norwood Hotel

St. Charles Country Club Tempo Place Emporium The Carver’s Knife The Food System

The Gates On Roblin

Olympia Diner

Toad in the Hole Pub and Eatery

Original Pancake House *

Uncle Jake’s Restaurant

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Tony Roma’s*


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* Multiple Locations

PROFILE | Company

More than a steady hand

The math and science behind exquisite latte art By Bailey Hildebrand-Russell


ver the last five years, Winnipeg’s

two ways to create coffee art — etching,

artisan coffee scene has been

literally carving a design in the foam, or by

gaining momentum. You see it on

pouring a design directly into the cup.

the street as people walk around town with the minimalistic white paper cups in hand nearly all the third-wave shops use, and you see it online as social media users share

employees to the same standard. To create the perfect latte art, you need to have more than an eye for design — it takes

You’ll see most Winnipeg baristas at trendy

a bit of math, a steady hand and a lot of

coffee shops performing the latter. At Fools


+ Horses on Broadway, all baristas receive training before they’re thrown behind the

Kroeker-Lee says before you can even think about the pretty final touches on a latte

the artistic creations many baristas bring to

bar, according to co-owner and manager

every milk-based drink they make.

Lauren Kroeker-Lee. She says employees

While most baristas behind the espresso

will start in the kitchen or at the till and

machine make latte art look effortless,

will practice making drinks during down

there’s a lot more work behind mastering


rosettas, tulips or even hearts.

Kroeker-Lee herself had to undergo a lot

Latte art is believed to have become

of training prior to the opening of the

popular in Seattle in the late 1980s or

coffee shop. She says she received latte art

early 1990s, but the art was developed

training in Toronto at Pilot Coffee Roasters,

at different times in different countries.

which is also Fools + Horses’ supplier.

Eventually, these coffee creations made

After attaining the knowledge and

or bitter. That’s what we do to maximize

their way to cafes in Canada. There are

mastering the craft, she holds her own

the sweetness of espresso.”




or cappuccino, you need to pull a precise espresso shot. “Most third-wave coffee shops do this now, they use scales a lot,” Kroeker-Lee says. “We weigh our dry dough, so the coffee going into the shot, and then the wet dough, so the coffee coming out. We weigh every single shot and that helps us make sure that our flavours are where they need to be, not over-extracted or under-extracted or sour


Kroeker-Lee says in every espresso shot

created as the milk swirls and heats up when

the milk pouring from the pitcher, but to

there should be an even combination of

it’s steamed.

make sure it doesn’t pull all the latte art

sour and sweet with a bitter taste at the end. At Fools + Horses, each shot is 18.5 grams before it is pulled at 202 degrees F, and around 35 grams after. Once the shot has been pulled, Kroeker-Lee swirls the espresso around in the cup it was poured in prior to the addition of steamed milk. Depending on the type of beverage, milk is steamed at a different temperature. “We do lattes at 130 degrees F, we do cappuccinos at 130 or 135, and then gibraltars at 125,” Kroeker-Lee says. “But some people like piping hot drinks so it really depends. If someone wants it extra hot, that’s no problem.” Kroeker-Lee says the hotter the milk is, the more difficult it is for the barista to finish off the drink with intricate latte art.

“The texture has to be really velvety, it kind of looks like paint when you swirl it around, rather than really frothy or over-aerated.” After the milk and espresso are at their ideal temperatures and consistencies, it’s time to pour it. To create latte art, Kroeker-Lee says you have to hold the milk pitcher a certain distance above the cup your latte is going into.

the barista has to lift up the pitcher again so gravity pulls the remainder of the milk underneath the foam design. Essentially, she says, you’re either sinking or floating the milk. The instructions may be complex, but actually perfecting the craft is even more tedious. Just simply owning or having access to an espresso machine, thermometers and scales doesn’t mean you’ll have the instant

“You want the milk that you’re pouring

gratification of a perfect foamy rosetta on

to sink beneath the espresso that you’re

top of your latte. It takes a lot of practice.

pouring into because you want to create this velvety brown layer so that you can do latte art on top. You let it sink by creating more distance. As it rises up in the cup, that’s when you get ready to do the actual art. You dip in a little bit closer and that’s when you do whatever you want to do, whether that’s

“People learn differently and personally and I’m a visual learner,” Kroeker-Lee says. “If you can imagine yourself doing what you need to do, it’s that much more likely to happen. We’ll show them several times, but I usually encourage them to go on YouTube because there are tons of latte art videos. Just watch

“The proteins break apart at a certain point.

a heart, or it’s a rosetta, or stacked hearts.”

The hotter it is, the more likely it is to be

To finish it off, Kroeker-Lee says you have

did, what kind of actions you need to do.

less of that velvety texture that you need.”

to cut through the design you made with

And then it’s just purely trial and error.” j

a lot. You can see in your mind what they

Gibraltars consist of 2 oz. of espresso and 2.5 oz. or steamed milk, cappuccinos are made up of a 2 oz. shot and 4 oz. of milk, and lattes have the same amount of espresso but double the milk of a cappuccino.

1. After the espresso shot has been pulled, it’s swirled around the cup. 2. Lauren Kroeker-Lee, one of the owners of Fools + Horses, steams the milk in preparation for the perfect pour.

In addition to reaching the right

3. The goal is to create foam with a velvety consistency as milk swirls and heats up when steamed.

temperature, you also have to achieve the

4. At first, you should hold the milk pitcher high enough so the milk sinks beneath the espresso.

perfect consistency with the foam that’s

5. When you’re ready to make your latte art, lower the pitcher and start the design.



enjoy the pleasures of the province


Index to Advertisers Abc Fire & Safety............................................................................................................. 27

Iceberg Cold Storage Ltd........................................................................................... 61

Accurate Lawn & Garden Equipment................................................................ 68

Ichiban Japanese Steak House............................................................................... 78

Assiniboine Park Café.............................................................................................. 69

La Belle Baguette............................................................................................................ 63

Assiniboine Park Zoo.................................................................................................... 39

Lake of the Woods Brewing Company.............................................................. 61

Baileys Restaurant and Bar...........................................................................................3

Lakeview Group of Companies............................................................................. 23

Carelsfield Inn Bed & Breakfast............................................................................... 67

Le Musée de Saint-Boniface Museum............................................................... 33

Chicken Chef..................................................................................................................... 66

Little Truck on the Prairie........................................................................................... 14

City Bread Co. Ltd........................................................................................................... 55

Manitoba Egg Farmers................................................................................................ 24

Cornerstone Hospitality............................................................................................. 12

Manitoba Food Processors....................................................................................... 16

Dalnavert Museum and Visitors’ Centre........................................................... 62 Degrees................................................................................................................................. 33 Downtown Winnipeg Biz.......................................................................................... 15 Dunn Rite Food Products Ltd.................................................................................. 62 Edible Arrangements................................................................................................... 14 Falcon Lake Resort Hotel........................................................................................... 55 Fatburger Canada........................................................................................................... 59 Food Development Centre...................................................................................... 27 Fort Whyte Alive.............................................................................................................. 22 Frescolio Inc....................................................................................................................... 31 Greenwood Inn/Dalton’s............................................................................................ 53

Manitoba Institute of Trades and Technology.................................................4 McClelland Premium Imports................................................................................. 65 Molson Coors.......................................................................................................................7 Moxies Classic Grill......................................................................................................... 49 Mulvey Flea Market....................................................................................................... 15 Oh Doughnuts................................................................................................................. 67 Pancake House............................................................................................................... IBC Pepsico.................................................................................................................................. 61 Pineridge Hollow............................................................................................................ 35 Prairie Fruit Growers Association.......................................................................... 12 Prairie Theatre Exchange............................................................................................ 48 Promenade Cafe and Wine....................................................................................... 47 Rbc Convention Centre............................................................................................. 57 Res-Tech Service Ltd..................................................................................................... 27 Saffron’s Restaurant..........................................................................................................9 Sand Hills Casino............................................................................................................. 11 Shelmerdine Garden Centre.................................................................................... 68 Silver Heights Restaurant........................................................................................... 60 Sleepy Owl Bread........................................................................................................... 67 Smitty’s.................................................................................................................................. 48 South Beach Casino..................................................................................................OBC Sysco....................................................................................................................................... 61 The Chilli Chutney.......................................................................................................... 67 The Clay Oven.....................................................................................................................8 The Forks.............................................................................................................................. 37 The Keg Restaurant & Bar.......................................................................................... 31 Tourism Riel........................................................................................................................ 26 Winkler Meats................................................................................................................... 31 Winnipeg Art & Wine.................................................................................................... 15


Winnipeg Old Country Sausage............................................................................ 15

: 204.925.7400 : : 189 Carlton St. Winnipeg, MB R3C 3H7



Winnipeg Richardson International Airport..................................................IFC Winnipeg Tasting Tours............................................................................................... 67 WOW Hospitality............................................................................................................. 40


LocalFare 2017  

The 2017 issue of LocalFare magazine features stories on the rise of delis in Winnipeg, Filipino food for the mainstream, a culinary walk th...

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