Wild Mushroom Ragoût on a Manitoba Wild Rice Latke
Chef Michael Neil, Pineridge Hollow This elegant starter riffs off the classic meat and potato dish, with tender mushrooms echoing the texture of beef. Ingredients Ragoût 2 cups chopped wild…
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Winnipeg Lake Fish Roulade with Sorrel-Tomato Salad
Chef Michael Neil, Pineridge Hollow The strong flavour of whitefish is elegantly contrasted against the muted essence of pickerel. Tangy sorrel leaves, mixed with fresh sweet tomatoes, make this fish…
Zucchini Noodles Pasta
Chef Talia Syrie, The Tallest Poppy Surprise your picnic partner with this trompe l’oeil. Spaghetti-like strands of zucchini are served raw, delivering a refreshing and satisfying crunch. Garnish with a…
Hemp Pasta and Pesto with Roasted Tomatoes
Chef Ben Kramer Dandelion Eatery Hemp flour imparts an earthy, nutty flavour to this pasta. Find hemp products and organic ingredients at Organza Market. Ingredients Pasta 2 cups hemp flour…
Hemp-Crusted Northern Pike
Chef Ben Kramer Dandelion Eatery This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an elegant presentation.…
Tempura Soft‑Shell Crab with Berkshire Pork Belly Risotto
Chef Heiko Duehrsen, The Gates on Roblin This delicate dish has a true Asian vibe, and is even fun to eat with chopsticks. Soft-shell crab can be purchased at Asian…
Matelote Bourguignon with Morvan Forest Orzo
Chef Blue Harland, Beaujena's Manitoba lake fish are ideal for this dish. Northern pike has the delicate flavour of fish, but with a meatier texture. A velvety bourguignon sauce adds…
Mac and Cheese
Chef Barbara O'Hara Dessert Sinsations Cafe These golden spheres are coated in a delicate panko crust. The first crunchy bite reveals ham and oozing Velveeta cheese. A peppering of curry…
Lobster Pot Pie
Chef Alexander Svenne Bistro 7 1/4 Sweet lobster, spicy chorizo and corn turn this pot pie into a luxurious meal. This recipe can be made in a large casserole dish,…
Manitoba Arctic Char with Fruit Salsa
Chef Helena Fontaine, Fude Inspired Cuisine & Wine Bar Prepare your choice of side for this flaky fish. Chef Helena recommends basmati rice cooked with lime juice or summer potato…
Manitoba Arctic Char with Wasabi Glaze
Chef Helena Fontaine, Fude Inspired Cuisine & Wine Bar Ingredients Marinade 1/2 cup sake 2 Tbsp soy sauce 1/4 cup rice vinegar 1 Tbsp grated fresh ginger 4 fillets Manitoba…