Ciao! Cooks – Hello Honey
This sweet nectar is the ultimate pantry staple, perfect for thickening sauces, sweetening pastries and enriching both sweet and savoury
Perogy Bowl
Local producer Perogy Planet shares its exclusive recipe used in this hearty bowl.
Vegan Sandwich
Veggies and protein-packed nut spread get wedged between slices of Winnipeg’s own City Bread.
Honey Raspberry Field Green Salad
This salad is the picture of summer. Fresh raspberries and seafood are a revelatory pairing.
Honey Agrodolce Ribs
This sauce punches with peppery rosemary and jalapeño heat. Leave the seeds in for added kick.
Prairie Salad
This vibrant salad is a textural mix of spicy and sweet.
Irish Stew
Chef/Owner Gerard Fletcher Shannon’s Irish Pub and Eatery Chef Gerard pairs this hearty stew with classic soda bread from the
Shepherd’s Pie
Chef/Owner Gerard Fletcher Shannon’s Irish Pub and Eatery Use a star tip piping bag to get restaurant fancy with presentation.
Pow Wow Tacos
Chef/Owner Christa Bruneau-Guenther Feast Café Bistro Bison chili sits atop fry bread in this colourful “Tipi” taco. INGREDIENTS Chili 1-2
Butternut Squash Pizza
Chef/Owner Christa Bruneau-Guenther Feast Café Bistro Traditional squash and pine nuts top this bannock pizza crust. INGREDIENTS 1/2 butternut squash,
Calamari Pasta
Calamari Pasta A wonderful dish and culinary trompe l’oeil to tease palates. INGREDIENTS 1 lb large squid tubes 1 tsp
Pomegranate Marinated Lamb Skewers with Cranberry Chutney
Pomegranate Marinated Lamb Skewers with Cranberry Chutney Tart cranberry chutney holds up and accents the gaminess of lamb. INGREDIENTS Lamb
Spaghetti Puttanesca
Spaghetti Puttanesca A collection of vivacious condiments results in a very lively dish. INGREDIENTS 1 lb spaghetti pasta 4 cloves
Penne Campagnola
Chef Giacomo Appice Tre Visi Cafe Chef “Jack” is a traditionalist at heart who appreciates the perfection of the classic
Chinese Black Bean Vermicelli
Chinese Black Bean Vermicelli Equal parts tamarind, miso and hoisin are used for this recipe. INGREDIENTS 1 Tbsp olive oil
Curry Cream Pappardelle
Chef David Hyde Café Carlo Chef David has been at the helm of the Café Carlo kitchen since its Cal-Ital
Creamy Black Garlic Pappardelle
Creamy Black Garlic Pappardelle Black garlic adds sweetness reminiscent of balsamic vinegar. INGREDIENTS Sauce 4 cups whipping cream 1 bulb
Beef Wellington
Beef Wellington Possibly the best use of puff pastry and an excellent way to showcase a tender filet of beef.
Meatless Loaf
Meatless Loaf An unexpected mix of veggies, walnuts, tofu and oats results in a hearty and savoury version of a
Spicy Peanut Ramen
Spicy Peanut Ramen This dish runs on the spicier side, so adjust chilli amounts depending on preference. INGREDIENTS Ramen Broth
Mango Chicken Heroshima
Mango Chicken Heroshima This multilayered sub sandwich uses a 7” egg bun, available at KUB Bakery. INGREDIENTS Chicken Skewers 2
Spicy Bulgogi Pizza
Spicy Bulgogi Pizza Korean-inspired bulgogi beef, packed with flavour, adds spice while tangy kimchi brings the kick. INGREDIENTS Bulgogi Beef
Lamb Tikka Masala
Chefs Varun & Anil Kumar Clay Oven Chefs Varun and Anil present big, bold flavours in their authentic Indian dishes.
Shish Tawouk
Shish Tawouk Muhammara brings its hint of heat and a little zing (from the sumac) to chicken. INGREDIENTS 1 1/2
Bucatini Pasta with Basil Cashew Pesto
Bucatini Pasta with Basil Cashew Pesto Each fork twirl coats long noodles with heavenly cashew creaminess adding classic comfort to
Organic Salmon Poke Salad
Organic Salmon Poke Salad Mango, Maui onions and jalapeños add succulent sweet heat to raw salmon. INGREDIENTS Vinaigrette 1 Tbsp
Swordfish Steak Sandwich
Swordfish Steak Sandwich A smear of savoury pesto aioli and a spoonful of pico de gallo on meaty fish steps
Eggplant Roulade
Phil Andrews Blaze Restaurant and Lounge, Delta Hotel by Marriott Motto: “Food is my animal!” Executive Chef Phil Andrews serves
Yogurt Panna Cotta with Green Granita
Yogurt Panna Cotta with Green Granita Freeze-dried raspberries and Cara Cara oranges add sweet pops of colour to Italian iced
Duck Chilequiles
Chef Chris Gama Clementine Café Chef Chris has been pushing menu boundaries while helming Clementine Café, the Exchange District’s all-day