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

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 stock or paste 1 cup […]

Shrimp Curry

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 tsp turmeric salt, to taste […]

Chicken Bhoona

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 8 mushrooms, chopped 1 large tomato, […]

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

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, as needed Lemon Filling 1 […]

Pickerel with Couscous

        Pickerel with Israeli Couscous 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 […]

Crêpe, Pesto and Egg

Swap a salad course for this filling dish that works as an appie, light lunch, or a side. Savoury Crêpe with Pesto and a Poached Egg Ingredients Crêpes 2 eggs 1 cup milk 1/3 cup beer 1 1/3 cup flour 7/8 Tbsp butter, melted 1/4 tsp salt 1/2 cup + 2 Tbsp rendered pancetta 1 […]

Chickpea Soup

  Chickpea Soup with Guacamole, Crispy Quinoa, and Chile Oil Flavourful garnishes add punch to this cozy soup Ingredients Chickpea Soup 1 Tbsp extra virgin olive oil 1/4 cup onion, minced 2 Tbsp celery, minced 2 Tbsp carrot, minced 3 cups canned chickpeas water 1 sprig thyme 1 bay leaf salt, to taste 3/8 tsp […]

Butternut Cups

Butternut Cups with Pecan Sage Crumble These bite size appies deliver sweet and savoury in a single mouthful. Ingredients 1 small butternut squash, peeled, seeded and cut into 1″ cubes 2 cups water 1/2 Tbsp salt 1/4 cup salted butter, plus more for brushing dough 4 sheets phyllo pastry 2 Tbsp maple syrup pinch each […]

Ginger Coconut Punch

   Ginger Coconut Punch This party-perfect large batch cocktail lends gingery zip to a punch bowl presentation. Ingredients 6 oz Forty Creek Copper Pot Canadian Whiskey 2 oz D.O.M. Benedictine liqueur 2 oz honey syrup 3 oz lemon juice 6 dashes Free Bros. Whiskey Barrel bitters 1/2 tsp nutmeg 1/2 tsp cloves 1/2 tsp cinnamon […]

Olives Escabeche

  Olives Escabeche A hit of cayenne gives these olives kick. The large batch is great for a party and will keep in the fridge for about a week. Ingredients 4 L bucket mixed Mediterranean olives 2 Tbsp fennel seed 2 Tbsp chile flakes 4 bay leaves 1 tsp cayenne 2 sprigs thyme 3 cloves […]

Kids These Days

Kids These Days Guzman Riestra sidra natural is available at private wine stores. If Yellow Chartreuse isn’t available, 3 parts Green Chartreuse mixed with 1 part honey will suffice in a pinch. Ingredients 1 green cardamom pod 2/3 oz Calvados 2/3 oz Cachaca 1/4 oz Yellow Chartreuse 1/2 oz simple syrup* 1 oz lemon juice […]