Mac & Cheese
Bothwell Old Cheddar adds sharpness and pretzel crumble adds crunch to this indulgence.
Spring Roll
Chef/Owner Geoffrey Young Kum Koon Garden Vietnamese spring rolls use rice wrappers rather than wheat flour ones. INGREDIENTS 1/2 lb
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
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
Pickerel Cheek Pops
Pickerel Cheek Pops Delicate pickerel is accented here with sourness of cabbage, sweetness of harissa mayo, and nuttiness of puffed
Beet Fritters
Chef Gurdeep Singh Prairie’s Edge Chef Gurdeep’s dishes feature Manitoba favourites tweaked to make them trendier. Pickerel and beets are
Mushroom Perogies
Mushroom Perogies This recipe takes a familiar dish into fresh territory. Earthy mushrooms, sugary onions and mayo-laden sour cream push
Beet Chips
Chef Colin Dick Pineridge Hollow Creating homey food with big flavour is this chef’s goal. Chef Colin says his inspiration
Pesto Tomato Baked Brie
Pesto Tomato Baked Brie The savoury topping pairs well with gooey baked brie and a fresh baguette. Purchased pesto can
Beet Bowl
Beet Bowl This hearty dish uses beet four ways, including powdered. One XL bowl makes a festive and colourful starter
Caesar Salad
Caesar Salad This recipe reminds us never to settle for a bottled dressing. Bold, garlicky flavour is what makes the
Tamarind Tofu
Tamarind Tofu Deep fried crispy tofu pairs well with tamarind sauce made from the sweet and sour fruit popular in
Tandoori Chicken Tikka
Tandoori Chicken Tikka A long marinade keeps these chicken bites moist on the grill. Coriander, fenugreek and cardamom shine through
Za’atar Saj
Chef Adam Tayfour Les Saj The saj, a dome-shaped cooking vessel producing a large flatbread of the same name, is
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
Wedge Salad
Wedge Salad A beloved classic gets an “everything bagel” upgrade with blanched garlic chips, shallots, and delicately deep-fried onion rings.
Arctic Char
Quinlan Cook Smith Restaurant, Inn At The Forks Motto: “Keep it fresh!” Quin is the Chef de Cuisine and seasoned
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
Falafel Plate Dips
Falafel Plate Dips The healing power of sesame seeds in tahini boosts immunity and heart health. INGREDIENTS Tahini 1
Zuppa Toscana
Zuppa Toscana Health intentions do not go ignored in this decadent creamy broth. INGREDIENTS 4 Tbsp vegetable salt 1 tsp
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
Challah/Koilech
The Toast of the Town Chef Arthur Gunn Gunn’s Bakery Founded in 1937 by Morris Gunn, a baker’s son who
Pandesal Buns
Ready to Roll Chefs Genevieve and Nikki Melegrito Sugar Blooms & Cakes Inc This cheery mother and daughter duo opened
Cranberry Walnut Bread
Joyeux Noël Chef Alix Loiselle La Belle Baguette With two bustling Winnipeg locations, La Belle Baguette has garnered praise and
Danish Rye
Rise to the Challenge Chef Scott Evans Stella’s Bakery The original founders established one of Winnipeg’s most popular commissaries in
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
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
Baked Falafel Board
Baked Falafel Board Move over charcuterie: this vegan and gluten free sharing board pairs a flavourful array of preserves and
Escargots
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell
Salad Niçoise
Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the addition of soya beans, and a zingy Caesar-inspired dressing packed