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    It is forcast to be Clear at 12:00 PM SAST on June 29, 2017
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    Culinary romance on the Assiniboine

    Culinary romance on the Assiniboine

    There are amazing things happening in a little white tent nestled along the banks of the Assiniboine River as it meets with Red River. The trappers of the fur trade probably never had it this good as they settled into dinner at Upper Fort Garry. I’m sure their daily meals of pemmican and smoked meat were delicious. Dinner on the river brings back some of our long forgotten heritage.
    RAW: almond is the temporary pop up restaurant that served as the culinary hotspot for last three weeks during our cold and windy Winnipeg winters. Little did I know that such an imaginative idea would spark national attention amongst food circles.
    RAW: almond was the brainchild idea of chef Mandel Hitzer, chef/owner of deer + almond and RAW: Gallery director Joe Kalturnyk.  The idea was to open up a contemporary restaurant on the frozen river trail and bill itself as a culinary winter festival. In search of the next unique gastronomic experience, a five-course meal prepared by several of Winnipeg’s most talented chefs at RAW: almond was an opportunity I did not want to miss.
    Chefs from Segovia, Pizzeria Gusto, Elements, Deseo, Diversity, Bistro 7 1/4 and Peasant Cookery took part in the culinary collaboration. The Tallest Poppy served up brunch on the weekend.
    The Tallest Poppy featured a traditional north end breakfast brunch that included Red River cereal, bannock and all the fixings of scrambled eggs, crispy pan fried bacon and fluffy pancakes with warm raspberry infused maple syrup.
    In a special culinary colaboration last Saturday, the guests were treated to an additional serving of sweet pan seared Filipino longanisa.

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