Honey Chocolate Truffles
Honey chocolate truffles get an extra-velvety texture from the addition of local honey. A dusting of cocoa makes the chocolate within even sweeter. Chef Daniel Davyduke The VG Restaurant Ingredients…
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The Gates on Roblin Review
THE GATES ON ROBLIN Neighbourhood: Headingly Address: 6945 Roblin Blvd Phone: 204-224-2837 Entrees: $17-$49 Located on the outskirts of Winnipeg, an historic countryside-manor-turned-restaurant became the pinnacle of country cuisine in 1996. Near a quarter…
Nonsuch Brewing Co. Review
NONSUCH BREWING CO Neighbourhood: Exchange District Address: 125 Pacific Ave Phone: 204-666-7824 Entrees: $9-$22 Under the glow of gilded golden umbrella lights, a luxe bohemian utopia awaits at Nonsuch Brewing Co. Harboured on Pacific…
NONSUCH BREWING CO
This trendy Exchange District brewery, with a rain shower-like ceiling, offers seven taps of pours, like the fruity high ABV Saison and a smooth Belgian blonde. Expect a charcuterie-focused menu…
Arctic Char Pita
Arctic char pita loaded with bold-flavoured baba ganoush is smartly spiced. Mild ‘n fatty northern lake fish takes a seriously sexy turn topped with Manitoba’s own caviar. Quinlan Cook Smith…
Pounded Cheese
Pounded cheese turns a brick of fromage on its ear. Each velvety dollop of whipped white cheddar with apple gastrique is easily scooped onto grilled ciabatta or garden fresh crudités.…
Mushroom Perogies
Mushroom perogies take a familiar dish into fresh territory. Earthy mushrooms, sugary onions and mayo-laden sour cream push our palates to appreciate the unexpected. Chef Colin Dick Pineridge Hollow Ingredients…
Beet Chips
Beet chips are a sweeter take on the salty snack, made by replacing potatoes with beets. Chef Colin Dick Pineridge Hollow Ingredients Goat Cheese Ranch Dip 1 cup goat cheese,…
Golden Caviar with Wild Sockeye Salmon Tartare
Chef Terry Gereta Fusion Grill While it sounds very highbrow, tartare just means any dish featuring a raw ingredient. Chef Terry uses wild sockeye salmon because of its firm flesh…