Issue link: http://publications.winnipegfreepress.com/i/1128940
2 WINNIPEG FREE PRESS, SATURDAY JUNE 15, 2019 l Grocery l Liquor l Try our Pizza To Go 8 Dawson Road, Richer, MB Ph. (204) 422-8281 BURNELL'S FOOD PLUS Hours: Mon-Fri 9-8; Sat 9-6; Sun 12-5 Hours: Monday & Tuesday closed Wednesday to Sunday 11:00 am - 8:00 pm Buffets: Friday & Saturday 5:30 - 8:00 pm Sunday 11:30 - 2:00 pm & 5:30 - 8:00 pm 601 Sabourin St. St-Pierre-Jolys 204-433-7726 Phone 204-792-5838 Email: info@manitobaseniorcentres.com www.manitobaseniorcentres.com Be active: Join a centre in your area. ea. 3371401 Seniors R220F Mr30.eps; Customer is responsible for accuracy Centres are places where older adults come together for services and programs that maintain and improve health and quality of life, support personal independence and encourage involvement in community life. Working for you Wayne EWASKO MLA for Lac du Bonnet 204.268.3282 wayne@wayneewasko.com COOK'S CREEK Heritage Museum cchm.ca 204.444.4448 Hwy 212 @ Sapton Rd 3 miles east of Birds Hill Park Open Wednesday to Sunday 10 AM to 5 PM Spring Tea June 23rd Heritage Day Sunday Aug 25th 37 Third Street South Beausejour, Manitoba mrteeth@daiendentureclinic.com District Health Centre Lac du Bonnet, Manitoba We love the Hard-To-Fit Cases BRYAN M. DAIEN, D.D. DENTURIST DAIEN DENTURE CLINIC Ph: 204-268-3488 informs and educates Manitoba seniors and senior serving groups on the transportation options available. We also offer a free program called "Driving Safely". Visit us at: www.TONSMB.org STEINBACH On Sunday afternoons, the Livery Barn Restaurant inside the big red barn at Steinbach's Mennonite Heri- tage Village is hopping! F amiliar scents of farmer sausage, perogies and freshly baked des- serts waft through the air as neighbours and colleagues greet one another. Intergenerational families share large tables in stable nooks. A group of tourists wearing name tags sing a bless- ing before their meal. They have all come to partake in a kind of Prairie soul food —hearty, comforting and nourishing, it's a traditional Russian Mennonite meal reminiscent of Oma's kitchen. While the restaurant is open daily from May 1 through Sept. 30, Sunday's buffet is the busiest time of the week at the Livery Barn. It offers fresh buns and a variety of salads, komst borscht (a meat- and cabbage- based soup with onions, potatoes and dill), two kinds of perogy (vereniki), vegetables, meatballs, chicken and foarma worscht (farmer sausage), plus brown gravy and the stuff Mennonite dreams are made of — Schmauntfatt, a rich and savoury cream gra- vy. Along with main-course options, there are copious fruit salads and baked goods, including the signature rhubarb plautz, a cake-like dessert with a crust, fruit filling and crumb topping. Cottage cheese vereniki and komst borscht are the two most popular items on the Livery Barn menu, and they are avail- able on any given day. "We have traditional meals we never change," explains food services man- ager Yulia Asraf, referring to the six main dishes on the menu. But what you might not know is that every day of the week offers something different. "The specials change every day," she says. Wednesday for example, is chef 's choice, where the special might be Mexican, Israeli or Italian. On Tuesdays, the Livery Barn serves local fried pickerel. "On Tuesdays, I have four people who drive every week from Winnipeg for my fish," Asraf says. As she discusses the specials, a woman walks by and compliments the potato salad. "I haven't tasted this in years!" she exclaims. The Livery Barn menu features a com- bination of hearty meals and lighter fare, reasonably priced ($6 to $17 for an en- tree) and locally sourced. Breads and buns are baked in-house, made from whole wheat flour, which is stone ground at the museum's wind mill. Meats come from Mitchell Manitoba's Unger Meats and the vereniki from Kleefeld's Country Perogy Shop. Most of the produce comes from Pratts, especially in the early part of the season, but later in the year, the rhubarb, dill, parsley, potatoes and cabbage come fresh from the museum garden across from the barn. "It's so nice to go and pick it in the morning and walk over to the restaurant," says Asraf. The Livery Barn's traditional recipes have been handed down from generation to generation and most can be found in the Mennonite Heritage Village Cook- book, available in the museum gift shop. Asraf explains that 'traditional' doesn't have to mean old-fashioned. "If somebody is concerned about not coming here because of their special re- quirements they should come try it be- cause we have dairy-free, gluten-free, veg- etarian and vegan meals." The Livery Barn is a popular destina- tion on special occasions throughout the summer months, including a Father's Day buffet, which is twice the size of the regu- lar Sunday buffet, Canada Day and during Steinbach's Pioneer Days in August. The restaurant can also provide cater- ing for special events held in the muse- um's new summer pavilion, auditorium or meeting rooms. The museum entry fee is waived for those who just come for the food. However, if the meal whets your ap- petite to learn more about the culture and history of Manitoba's Mennonites, kindly pay on your way out. Upon reflecting on what she'd like peo- ple to know about the Livery Barn, Asraf cites an old saying that's frequently ap- plied to Steinbach attractions. "It's worth the trip. It really is." Visit the museum website (mennoniteheritagevillage.com) for hours, daily specials and menus. SCHMECKS APPEAL Eatery draws crowds to Mennonite Heritage Village BY KRISTIN MARAND PHOTOS BY DARCY FINLEY Food services manager Yulia Asraf (top and above centre), says bread is made from wheat ground at the museum's mill, and some produce is fresh from the garden. Breads and buns are baked in-house, made from whole wheat flour, which is stone ground at the museum's wind mill. D D