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…
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SMITH
Plays on plaid and nostalgic Canadiana touches offer a backdrop to scratch-made regional cuisine at this sleek restaurant inside Inn at the Forks. Hearty meals with a connection to the…
PINERIDGE HOLLOW
Located on the outskirts of Birds Hill Park, this secluded country cottage restaurant is committed to celebrating the food and people of Manitoba. An on-site garden provides vegetables and herbs…
GATES ON ROBLIN
Gorgeous restaurant set in an elegant country estate, complete with expansive grounds and picturesque gambrel roofs. Several rooms with a charming atmosphere that is perfectly matched by the pan‑Canadian menu,…
FUSION GRILL
This is one of the finest dining experiences in the city, having virtually created the upscale regional cuisine category. Chef Lorna Murdoch is a talented star who uses fresh products…
Elk Saltimbocca
Chef Alexander Svenne Pineridge Hollow Saltimbocca is an Italian appetizer traditionally made with veal scallops. Chef Alex has given it a Manitoba twist using elk and wild turkey. Note: You…
Quinoa-Potato Cakes
Chef Ben Kramer Diversity Food Services Chef Ben Kramer serves these healthy morsels with tomato chutney, horseradish cream, and leaves from the quinoa plant. Ingredients 2-3 Tbsp coconut oil 4…
Market Vegetable Shakshuka
Chef Ben Kramer Diversity Food Services Prep this dish night before for a stunning and simple breakfast. Mix it up each season by using whatever veggies are fresh at the…
Radish Salad
Chef Ben Kramer Diversity Food Services Waste not, want not: this dish uses the whole radish. Miso butter is a complex flavour addition to the peppery root vegetable. Ingredients 2…
Roasted Beets with Arugula and Rhubarb
Chef Ben Kramer Diversity Food Services This simple but stunning dish pairs sweet beets with tart shaved rhubarb and peppery greens. Ingredients 2 L milk 1/8 cup salt 1/4-1/2 cup…
Game Meat Tourtière
Chef Eraj Jayawickreme The Velvet Glove Bison, duck, elk, quail, partridge and venison are combined in this local version of a seasonal favourite. Ingredients Filling 1 1/2 cups chicken stock…