Ciao! Apr-May 2017

L’epi de Ble OhDoughnuts & Bronuts   Last Course

Restaurant Reviews April – May 2017 Shannon’s

Shannon’s Neighbourhood: Downtown Address: 175 Carlton St Phone: 204-943-2302 Entrées: $9-$14 The term “public house” has a certain romantic ring, conjuring up images of quaint towns across the pond, pints of Guinness, jovial laughter. For the quintessential pub experience, airfare is not required—the simple way is to visit Shannon’s Irish Pub. The convivial space is […]

Restaurant Reviews April – May 2017 Hermanos

Hermanos Neighbourhood: Exchange Address: 179 Bannatyne Ave Phone: 204-947-5434 Entrées: $19-$50 Hermanos Restaurant and Wine Bar opened to rave reviews in 2009, earning a top spot on Ciao!’s list of best new restaurants. Years later, this sultry enclave in the Exchange District has continued to maintain its status as a destination restaurant. The current menu […]

Restaurant Reviews April – May 2017 The Dancing Noodle

The Dancing Noodle Neighbourhood: Fort Garry Address: A-1393 Pembina Hwy Phone: 204-691-0205 Entrées: $9-$13 Ever since chefs like David Chang and Danny Bowien burst into the global culinary scene in an explosion of spicy, tangy, oily, funky flavour, Asian tastes have become the go-to for chefs looking for flavour inspiration. Techniques, built over decades or […]

Restaurant Reviews April – May 2017 Cafe Carlo

Cafe Carlo Neighbourhood: Corydon Address: 243 Lilac St Phone: 204-477-5544 Entrées: $29-$36 Avid eaters are always on the look out for the ever-elusive perfect neighbourhood restaurant, the kind of place with stellar food, an intimate, comfortable setting, and service that easily leads to customers developing a “usual”. This trifecta is difficult to achieve, but when […]

Restaurant Reviews April – May 2017 La Roca

La Roca Neighbourhood: Downtown Address: 155 Smith St Phone: 204-615-9605 Entrées: $16-$22 Two tables over, a server ceremoniously slides two brimming shotglasses across the table’s surface and begins describing the flavour profile of an aged tequila. Nearby, a circle of jerseyed Jets fans crowds closer to their table to “ooh” and “ah” over the racks of […]

Ciao! Magazine Digital Edition

  Ciao! magazine’s latest digital edition is NOW ONLINE!

Ciao! ChocolateFest 2017

  Piazza De Nardi Dessert GELATI TRIO 3 chocolate scoops from our gelato bar assortment (500 ml). $7 PATISSERIE TRIO 3 chocolate sampler pastries from De Nardi patisserie. $7 CAPPUCCINO/CHOCOLATE COMBO Cappuccino served with 2 chocolate sample pastries. $7 Café Ce Soir Appetizer BISON MEATBALLS Braised in a housemade marinade and served on chocolate brioche […]

Nathalie Gautier – L’epi de blé

 By Arvel Gray Sweet delicacies are having a moment in the sun, from the macaron explosion originating in Europe to SoHo’s towering, candy crusted shakes. Yet for Nathalie Gautier and her husband, Gilles, Instagram-worthy desserts are not a fleeting trend but a representation of years of hard work mastering time honoured techniques. Their bustling Main […]

White Chocolate Tart

                  White chocolate ganache is whipped until light as air and used to top this dreamy treat. Nathalie imports gold glitter glaze to fill the raspberries for a luxurious look. INGREDIENTS Almond Crust 2 cups flour 2/3 cup salted butter 3/4 cup and 1 Tbsp icing sugar […]

Coulants au Chocolat

These rich morsels break open to reveal a gooey truffle centre. Crème anglaise, poured on just before serving, is the final flourish ingredients Cake 7/8 cup chocolate 1/4 cup butter 3 eggs 1/4 cup sugar 1/2 cup flour Truffle Centre 1/2 cup dark chocolate 1 tsp whipping cream (35%) pistachio, to taste Crème Anglaise 1 […]

Religieuses

Owner/Baker Nathalie Gautier L’epi de Ble This fancy cream puff’s name means “nun”, inspired by their traditional habits. INGREDIENTS Pâte à Choux 2 cups water 1 tsp salt 7/8 cup butter 1 Tbsp sugar 2 1/2 cups flour, sifted 9 large eggs Crème Pâtisserie 11 egg yolks 1 1/4 cup sugar (divided) 1 L whole […]

Chocolate Mousse Crème Brûlée

Owner/Baker Nathalie Gauthier L’epi de Ble Layers of rich mousse and silky crème brûlée make up this decadent cake. INGREDIENTS Vanilla Cremeaux 1 vanilla bean 3/4 cup milk 3/4 cup cream 5 egg yolks 1/2 cup sugar 2 tsp gelatin Chocolate Mousse 2 cups whipping cream (35%) 7/8 cup dark chocolate (56% cocoa) Chocolate Sponge […]

Vegan Donuts

  Vegan Doughnuts Chef/Owner Amanda Kinden Oh Doughnuts These light and fluffy doughnuts prove diet restrictions don’t sacrifice indulgence. Visit ciaowinnipeg.com for topping recipes. INGREDIENTS 1 1/4 cup warm water 1 1/2 Tbsp active dry yeast 4 1/8 cup flour (plus extra for kneading) 2 flax eggs (combine 2 Tbsp ground flax seed and 5 […]

Doughnuts

  Doughnuts Head Baker/Cloe Wiebe Bronuts These rich and pillowy doughnuts are versatile vehicles for any flavour combination. More topping recipes can be found at ciaowinnipeg.com. 4 Tbsp active dry yeast 12 1/2 cups flour 3 1/5 cups milk 5 eggs 1 1/3 Tbsp vanilla extract 1/2 cup sugar 1 3/4 tsp salt 3/4 cups […]

Manitoba Freakshake

  Manitoba Freakshake Mile-high milkshakes are the indulgence du jour, popping up everywhere from Pâtissez in Canberra, Australia to  Black Tap in NYC. We bring the trend home with a ‘Peg-centric version topped with shmoo and local candy. Ingredients 2 Tbsp butter 1 cup icing sugar 2 Tbsp unsweetened cocoa powder 1/3 cup milk chocolate, melted 3 Tbsp […]

Restaurant Reviews February – March 2017 Pasquale’s

Pasquale’s Neighbourhood: St Boniface Address: 109 Marion St Phone: 204-231-1403 Entrées: $14-$26 Italian food, the kind served at the cozy nooks affectionately termed “red sauce joints”, has always had connotations of warmth, of a welcoming lack of pretention that treats regulars as VIPs. This appeal is on full display at Pasquale’s, where casualness meets craving-curing […]

Restaurant Reviews February – March 2017 The Original Pancake House

The Original Pancake House Neighbourhood: The Forks Address: 1 Forks Market Rd Phone: 204-947-5077 Entrées: $7-$14 While Winnipeg’s status as a food city spurs self-appointed gourmands to a predilection for the trend of the moment, certain places and dishes have complete staying power, beyond trend factor. Perhaps it is nostalgia, tradition, or just the right […]

Restaurant Reviews February – March 2017 Fusion Grill

Fusion Grill Neighbourhood: Academy Address: 550 Academy Rd Phone: 204-489-6963 Entrées: $25-$46 Fusion Grill has been cutting the path for the Manitoba Regional Cuisine movement since opening in 1996. Alongside Ciao! and a host of other passionate restaurants and chefs, owner Scott McTaggert and his team made it their mission to work with local suppliers […]

Restaurant Reviews February – March 2017 Bailey’s

Bailey’s Neighbourhood: Downtown Address: 185 Lombard Ave Phone: 204-944-1180 Entrées: $24-$99 Among the delights of living in Winnipeg, the sheer amount of history at our fingertips is high on the list. Relics of the past hide around each corner of this city, presiding over daily commutes and downtown wanderings. On the edge of the Exchange […]

Restaurant Reviews February – March 2017 Ichiban

Ichiban Neighbourhood: Downtown Address: 189 Carlton St Phone: 204-925-7400 Entrées: $19-$47 The first teppanyaki dining restaurant in North America opened in New York in 1964, and in short order the entertainment/dining crossover had spread across the continent. In Winnipeg, Ichiban Japanese Steakhouse opened its doors in 1973. The longevity of this downtown hub has proved […]

Chana Masala

Chef Nitin Mehra East India Company Prepared in the style of the Punjab region, with notes of ginger, garlic, cumin, cloves and cinnamon. INGREDIENTS 2 Tbsp oil 1/3 cup fresh ginger, julienne sliced jalapeño, to taste 1 1/2 Tbsp paprika 2 Tbsp ginger garlic paste 2 Tbsp garam masala 1/2 boiled potato, grated 1/3 cup tomato […]

Shrimp Curry

Chef Nitin Mehra East India Company South Indian curries are typically lighter, with less meat and dairy, than their northern counterparts. This dish uses ingredients common to southern regions, like seafood, black mustard seed, and kari leaf. INGREDIENTS 2 tsp vegetable oil 1 tsp black mustard seeds 8 pieces kari leaf cayenne pepper, to taste 1 […]

Chicken Bhoona

Chef /Owner Ashwani Kumar Nagpal India Palace Chatt masala is a blend of spices that typically includes dried mango powder, ginger, cumin, coriander, chili, and asafoetida INGREDIENTS 2 Tbsp oil 1 onion 1/2 tsp turmeric 1 tsp paprika 1/2 tsp cumin powder 1/2 tsp coriander powder 2 chicken breasts, cut into pieces 1 green pepper, chopped […]

Grapefruit Tartlette

Tangy grapefruit curd gives this winter dessert a bright upgrade Ingredients Crust 1/2 cup butter, melted 3 Tbsp sugar pinch salt 1 1/4 cups flour Grapefruit Curd 1 tsp powdered gelatin 4 egg yolks 1/2 cup sugar 1/2 cup fresh grapefruit juice 4 Tbsp butter, cubed Method Crust 1. Mix together butter, sugar, and salt […]

2015 Restaurant Reviews

New Reviews Clementine From the first step down the flight of stairs that leads to Clementine’s subterranean Exchange District space, an excitement begins to take hold. Over the buzz of chatter from filled tables, anticipation sets in. A look at the menu reveals something conspicuously absent from the city’s dining scene, until now. Read more… […]

Ciao! Recipes Dec-Jan 2016

The Cornerstone Albert St Cocktail Co    The Roost   Last Course

Norm Pastorin – Cornerstone

A Place To Call Home At The Cornerstone, high calibre cooking in a comfortable setting shows how food creates common ground. By Arvel Gray Chef Norm Pastorin’s decision to enter the culinary world began with a hot dog. In 1999, the graduate of the Asper School of Business was working for an advertising agent in […]

Lemon Tart

Chef  Norm Pastorin The Cornerstone This sunny end to a meal is a signature at Cornerstone, where it is served with lavender whipped cream. Ingredients Crust 2 1/3 cup flour 1/3 cup sugar 1/2 tsp salt 1/2 tsp baking powder 3/4 cup cold butter, diced 1 egg 1 egg yolk 1/4 cup cream ice water, […]

Pickerel with Couscous

Chef  Norm Pastorin The Cornerstone Manitoba’s favourite fish is sauced with a rich, tart take on meunière. Fried capers and their brine impart a kick of acidity. Ingredients Pickerel 4 5-7 oz pickerel fillets salt and white pepper, to taste 1 cup flour 8 Tbsp extra virgin olive oil 1 cup white wine 2 cups […]