Naem Khao
Chef/Owners Randy Khounnoraj and Korene McCaig Khao House This recipe packs crunch and bold flavour into a handheld snack. INGREDIENTS 1 cup cooked jasmine rice (lukewarm) 1 Tbsp toasted rice powder 1 tsp toasted chile powder 1 Tbsp minced ginger 2 Tbsp shredded coconut, toasted 1 shallot, diced 1 Tbsp rough chopped cilantro 1 Tbsp […]
Spring Roll
Chef/Owner Geoffrey Young Kum Koon Garden Vietnamese spring rolls use rice wrappers rather than wheat flour ones. INGREDIENTS 1/2 lb ground pork 2 tsp chopped green onion 1/4 lb peeled shrimp 1/4 tsp white pepper 2 tsp chopped cilantro 4 tsp chopped white onion 2 tsp chopped green cabbage 1 egg 4 tsp cornstarch 1/2 […]
Lotus Leaf Sticky Rice
Chef/Owner Geoffrey Young Kum Koon Garden Lotus leaf adds fragrant flavour to this Chinese treasure. INGREDIENTS 1/4 lb ground pork 4 pieces of dried Chinese shiitake mushroom 1/8 lb dry baby shrimp 1/2 tsp soy sauce 1/4 tsp chopped garlic 1/3 tsp sugar 1 tsp cornstarch 1/3 tsp sesame oil 1/2 tsp vegetable oil 1/2 […]
Smoked Salmon and Goat Cheese Tart
Smoked Salmon and Goat Cheese Tart Goat cheese and a bright herb garnish complement the briny smoked salmon in this mild yet exciting tart. INGREDIENTS Pie Crust 2 3/4 cups organic white flour 1 tsp salt 1/2 lb butter, cut into 1/4 inch cubes 1 large egg 1 Tbsp white vinegar 1/4 cup cold water […]
Pickerel Cheek Pops
Pickerel Cheek Pops Delicate pickerel is accented here with sourness of cabbage, sweetness of harissa mayo, and nuttiness of puffed wild rice. INGREDIENTS Garlic Confit 6 garlic cloves 1/2 cup vegetable oil Braised Cabbage 2 cups red cabbage, cut into small pieces 1 star anise seed 1/4 cinnamon stick 1/4 tsp salt 1 Tbsp onion, […]
Beet Fritters
Chef Gurdeep Singh Prairie’s Edge Chef Gurdeep’s dishes feature Manitoba favourites tweaked to make them trendier. Pickerel and beets are two local ingredients popular on menus and chef Gurdeep’s recipes offer fun new ways to prepare them. The bright colour of the beet fritters and the pickerel cheek pops on skewers make these appetizers amusing […]
Mushroom Perogies
Mushroom Perogies This recipe takes a familiar dish into fresh territory. Earthy mushrooms, sugary onions and mayo-laden sour cream push our palates to appreciate the unexpected. INGREDIENTS Mushroom Perogy Filling 1/2 cup butter 4 cups mushrooms, roughly chopped 1/4 cup garlic, minced 1 cup yellow onion, sliced 1 Tbsp fresh rosemary, finely chopped 1 Tbsp […]
Beet Chips
Chef Colin Dick Pineridge Hollow Creating homey food with big flavour is this chef’s goal. Chef Colin says his inspiration for creating inventive dishes comes from his eagerness to turn familiar foods into something extraordinary. Amped up versions of everyday sauces accompany the beet chips and mushroom perogies. Beet Chips Replacing potato with beets sweetens […]
Pesto Tomato Baked Brie
Pesto Tomato Baked Brie The savoury topping pairs well with gooey baked brie and a fresh baguette. Purchased pesto can be used. INGREDIENTS 1 cup chopped tomatoes 3/4 cup pesto 1 1/2 cups olive oil Pepper to taste 3/4 cup shredded parmesan cheese 2 cloves garlic, minced 1 wheel of brie cheese METHOD 1. Mix ingredients […]
Beet Bowl
Beet Bowl This hearty dish uses beet four ways, including powdered. One XL bowl makes a festive and colourful starter for four. INGREDIENTS Beet hummus 1 medium beet 15 oz can of chickpea, drained 1 tsp toasted sesame oil 1 small clove garlic, minced 1 pinch chopped parsley 1/2 pinch cayenne 1 pinch cumin […]
Caesar Salad
Caesar Salad This recipe reminds us never to settle for a bottled dressing. Bold, garlicky flavour is what makes the Caesar a superstar. INGREDIENTS 1 lb Romaine lettuce (washed, dried and cut into 1.5 inch by 1.5-inch pcs) 2 egg yolks 1 Tbsp Dijon mustard 2 Tbsp canola oil 1 Tbsp olive oil 1 tsp […]
Tamarind Tofu
Tamarind Tofu Deep fried crispy tofu pairs well with tamarind sauce made from the sweet and sour fruit popular in Africa and Asia. INGREDIENTS Tamarind Sauce 6 full pieces tamarind fruit 4 cups water 2 cups hot water 1 cup sugar 1/4 cup ketchup 1/8 cup hoisin 1/8 cup vinegar 2 Tbsp potato starch 2 […]
Tandoori Chicken Tikka
Tandoori Chicken Tikka A long marinade keeps these chicken bites moist on the grill. Coriander, fenugreek and cardamom shine through for deep flavour. INGREDIENTS 1 lb skinless chicken breast, cut into bite-sized pieces 2 Tbsp yogurt 2 tsp chickpea flour 4 cloves garlic, crushed 1 piece ginger, peeled and crushed 1 tsp mild paprika 1/2 […]
Za’atar Saj
Chef Adam Tayfour Les Saj The saj, a dome-shaped cooking vessel producing a large flatbread of the same name, is the inspiration for chef Adam Tayfour’s foray into bringing authentic Middle Eastern and Mediterranean dining to the fast-casual scene in Winnipeg. The tastes of Lebanon and Syria have found a loyal following in St. James […]
Dungeness Crab Cake with Apple Slaw
Dungeness Crab Cake with Apple Slaw Delicate gourmet crab meat is balanced by the sweet-tart tang of matchstick Granny Smith apples. INGREDIENTS 1 cup Dungeness crab meat, shredded 1 Tbsp red peppers, finely diced 3 tsp chives, finely chopped 1/4 tsp Worcestershire sauce 1/4 tsp Tabasco sauce Zest of 1/2 lemon 1/2 lemon, juiced 1 […]
Wedge Salad
Wedge Salad A beloved classic gets an “everything bagel” upgrade with blanched garlic chips, shallots, and delicately deep-fried onion rings. INGREDIENTS 1 head Iceberg lettuce, cored and quartered 4 Tbsp cooked bacon, chopped 1/4 cup crisp shallot rings 1/4 cup crisp garlic chips 2 Tbsp toasted hemp hearts 2 Tbsp toasted sesame seeds 1 1/2 […]
Arctic Char
Quinlan Cook Smith Restaurant, Inn At The Forks Motto: “Keep it fresh!” Quin is the Chef de Cuisine and seasoned pro who makes it his mission to source local produce while adding his own eclectic mix to multi-culti favourites. Creative standouts like pork belly with spicy kimchi, sweet hoisin and pickled cucumber play with flavour […]
Pan Seared Scallops in Squid Ink Adobo
Recipe: Chef Jeremy Senaris Squid ink adds dramatic effect to Jeremy’s Filipino adobo marinade. Korean silgochu (dried, threaded chilis) offer a spice and texture contrast to the delicate hint of citrus from edible begonias. INGREDIENTS Squid Ink Adobo Sauce 1 Tbsp squid ink (or cuttlefish ink) 1 medium sized onion, coarsely chopped 5 garlic […]
Falafel Plate Dips
Falafel Plate Dips The healing power of sesame seeds in tahini boosts immunity and heart health. INGREDIENTS Tahini 1 head of garlic 3/4 cups lemon juice 1 1/2 tsp salt 2 cups tahini 1 Tbsp cumin Hummus 1 cup chickpeas, dried 2 tsp baking soda 3/4 cups tahini 1 tsp salt 1 Tbsp cumin […]
Zuppa Toscana
Zuppa Toscana Health intentions do not go ignored in this decadent creamy broth. INGREDIENTS 4 Tbsp vegetable salt 1 tsp all spice 1 tsp black pepper 1 Tbsp fennel seed 3 garlic cloves, finely chopped 6 spicy Italian pork sausages 6 potatoes, cubed 3 carrots, sliced 1 bunch kale, chopped 1/4 cup whole cream 1 […]
Pumpkin Apple Spice Soup
Wouter Gorter Sana Souphouse RECIPE INSPIRATION In 2014, co-owners Wouter and Andre Dabrowski married their backgrounds in sustainable agriculture, microbiology and economics to open the doors to a downtown soup bistro. The owners credit Andre’s mother for many recipes and top secret ingredient, imported Russian salt. Using simple, fresh food as the foundation, the cooks […]
Challah/Koilech
The Toast of the Town Chef Arthur Gunn Gunn’s Bakery Founded in 1937 by Morris Gunn, a baker’s son who emigrated to Canada from Poland, Gunn’s Bakery is one of Winnipeg’s longest running, family-owned bakeries. Brothers Arthur and Bernie Gunn stand by the importance of tradition and continue to produce well-loved loaves and sweets reflecting […]
Pandesal Buns
Ready to Roll Chefs Genevieve and Nikki Melegrito Sugar Blooms & Cakes Inc This cheery mother and daughter duo opened their first bakery on Selkirk Avenue in 2011, then moved to their new McPhillips Street location in 2015. Lavish cakes, breads, and sweets provide nostalgic Filipino flavours with impressive attention to detail. In the Philippines, […]
Cranberry Walnut Bread
Joyeux Noël Chef Alix Loiselle La Belle Baguette With two bustling Winnipeg locations, La Belle Baguette has garnered praise and popularity for its delicate French pastry classics and unique array of breads. Born in Winnipeg, yet extensively trained throughout Canada, Alix makes true French-Canadian favourites during Christmas, including cranberry walnut loaf and beloved meat pie, […]
Danish Rye
Rise to the Challenge Chef Scott Evans Stella’s Bakery The original founders established one of Winnipeg’s most popular commissaries in December 1999, and today Stella’s has expanded to eight locations throughout the city. Chef Scott Evans adds substantial value to the bakery cafe’s Norwegian influences by adhering to traditional recipes, and adding his own touch […]
Green Carrot Juice Co
Owner Obby Khan RECIPE INSPIRATION Former Blue Bomber Obby Khan married his background in nutritional science and culinary passion to open Green Carrot Juice Co. Today the location on Osborne St squeezes 800 bottles of juice every two days. An apple-ginger-lemon blend is designed to impart morning energy, while vision-friendly, vitamin A rich ingredients amp up a collaboration with neighbour Eyes […]
Verde Juice Bar
Owner Giorgio Mantas RECIPE INSPIRATION Wolseley area Verde Juice Bar has made a splash since opening last year, with a line up of nutrient-packed juices made to order from organic ingredients. Watermelon and cucumber juice acts as a perfect introduction for those new to juicing, while antioxidant loaded green juice amps up the health benefits while keeping a crisp, easy drinking flavour […]
Baked Falafel Board
Baked Falafel Board Move over charcuterie: this vegan and gluten free sharing board pairs a flavourful array of preserves and pickles with baked falafels. For pickle recipes visit ciaowinnipeg.com INGREDIENTS 1 can (approx. 450g) chickpeas 1/3 cup cilantro, chopped 4 cloves garlic, minced 2 small shallots, minced 1 tsp cumin 3 Tbsp rice flour canola […]
Escargots
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s menu preparation of regular escargot baked in a ramekin. INGREDIENTS 1/2 cup salted butter 1 Tbsp minced garlic 1 tsp dried parsley flakes 1 1/2 […]
Salad Niçoise
Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the addition of soya beans, and a zingy Caesar-inspired dressing packed with anchovies update this traditional salad. INGREDIENTS Dressing 1 cup olive oil 1/3 cup grated Parmesan 1/4 cup white wine vinegar 5 anchovies, minced 2 tsp Worcestershire sauce 1/4 cup canola oil 2 cloves garlic, […]