Prince Vladimir Poutine
The Oakwood – Chefs John Lindenbach and Wendy May Prince Vladimir Poutine Sauerkraut and sour cream offset rich
Category: Mains
Beef Bourguignon Poutine
Resto Gare – Chef Jaime Briones Maple Sugar Pie Whipped egg whites create a silky texture for the
Nipon’s Fish
Nipon’s Fish Umami-rich soy sauce delivers a balance of salt, sweet and a bold hit of heat. INGREDIENTS
Country Style Curry
Country Style Curry This aromatic cream-free dish is Siam Thai’s spiciest curry. INGREDIENTS Curry with Chicken 1 1/2
Warm Potato Leek Salad
Warm Potato Leek Salad with Mornay Sauce Cheesy mornay sauce makes this dish extra special. Serve it family
Smoked Arctic Char
Smoked Arctic Char and Pommes Paillasson Chef Gama recommends subbing in local goldeye if arctic char isn’t readily
Brussels Waffle
Brussels Waffle with Lemon Curd, Roasted Strawberries and Lemon Poppy Seed Crumble Start a new Christmas morning tradition
Prairie Salad
Prairie Salad This vibrant salad is a textural mix of spicy and sweet. INGREDIENTS Pickled Onions 2 cups
Honey Raspberry Field Green Salad
Maxime’s Restaurant – Chef Peter Long Honey Raspberry Field Green Salad This salad is the picture of summer. Fresh
Honey Agrodolce Ribs
Maxime’s Restaurant – Chef Peter Long Honey Agrodolce Ribs This sauce punches with peppery rosemary and jalapeño heat. Leave
Perogy Bowl
Perogy Bowl Local producer Perogy Planet shares its exclusive recipe used in this hearty bowl. INGREDIENTS Sweet Potato
Muesli Bowl
The VG Restaurant – Chef Daniel Davyduke Muesli Bowl This bowl delivers an exciting blend of textures for a
Vegan Sandwich
Vegan Sandwich Veggies and protein-packed nut spread get wedged between slices of Winnipeg’s own City Bread. INGREDIENTS Garlic
Mac and Cheese
Mac & Cheese Bothwell Old Cheddar adds sharpness and pretzel crumble adds crunch to this indulgence. INGREDIENTS 1
Ciao! Cooks – Hello Honey
This sweet nectar is the ultimate pantry staple, perfect for thickening sauces, sweetening pastries and enriching both sweet
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
Shepherd’s Pie
Chef/Owner Gerard Fletcher Shannon’s Irish Pub and Eatery Use a star tip piping bag to get restaurant fancy
Pow Wow Tacos
Chef/Owner Christa Bruneau-Guenther Feast Café Bistro Bison chili sits atop fry bread in this colourful “Tipi” taco. INGREDIENTS
Butternut Squash Pizza
Chef/Owner Christa Bruneau-Guenther Feast Café Bistro Traditional squash and pine nuts top this bannock pizza crust. INGREDIENTS 1/2
Calamari Pasta
Calamari Pasta A wonderful dish and culinary trompe l’oeil to tease palates. INGREDIENTS 1 lb large squid tubes
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.
Spaghetti Puttanesca
Spaghetti Puttanesca A collection of vivacious condiments results in a very lively dish. INGREDIENTS 1 lb spaghetti pasta
Penne Campagnola
Chef Giacomo Appice Tre Visi Cafe Chef “Jack” is a traditionalist at heart who appreciates the perfection of
Chinese Black Bean Vermicelli
Chinese Black Bean Vermicelli Equal parts tamarind, miso and hoisin are used for this recipe. INGREDIENTS 1 Tbsp
Curry Cream Pappardelle
Chef David Hyde Café Carlo Chef David has been at the helm of the Café Carlo kitchen since