Crab & Cod Fritters
Chef Graham Peltier, Tabula Rasa Cod makes a perfect partner to mild crab in these crisp fritters. Buttermilk based aioli lifts each bite with tartness and the pickled zucchini coins…
Recent Posts
Khao Soi
Khao Soi Spicy chile gives a kick to creamy coconut. INGREDIENTS Paste 2 cloves of garlic 2 fresh Thai chiles 1 stalk of lemongrass, cleaned and chopped 1/2 cup chopped…
Butternut Squash Pizza
Butternut Squash Pizza Traditional squash and pine nuts top this bannock pie. For white sauce recipe, visit ciaowinnipeg.com. INGREDIENTS 1/2 butternut squash, peeled, cored and thinly sliced 1/2 tsp salt…
Pow Wow Tacos
Pow Wow Tacos Bison chili sits atop fry bread in this colourful "Tipi" taco. INGREDIENTS Chili 1-2 lbs lean ground bison 2 Tbsp cooking oil 1 large onion, diced 2…
Irish Stew
Irish Stew Chef Gerard pairs this hearty stew with classic soda bread from local stalwart, Gunn's Bakery. INGREDIENTS 1 lb leg of mutton, or spring lamb leg or loin, cubed…
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. INGREDIENTS 1 lb ground lamb 2 medium carrots, diced and…
BBQ Jackfruit Sandwich
Chef Jennifer Murdock King + Bannatyne Cinnamon spiced pineapple balances the piquancy of cola flavoured jackfruit “meat”. Ingredients Rub 1/4 cup brown sugar 1/4 cup smoked paprika 1/4 cup garlic…
Brisket Sandwich
Chef Jennifer Murdock King + Bannatyne Winnipeg’s City Bread is cut extra thick for this sandwich. Slicing the brisket against the grain ensures tender bites. Ingredients Brine 2/3 cups kosher…
Lomito Sandwich
Chef Jose Sturym Simon's Steaks In Argentinean style, chef Jose cooks over a fire grill at 900°F. Home cooks are well served cooking at a high temperature of 450°F. Ingredients…