Local Flavour

HERBED BUTTERMILK CHICKEN manitobachicken.ca FOR RECIPES • TIPS • HOW TO'S: INGREDIENTS 5 (2 lbs) chicken breasts (bone in, skin on) MARINADE: 1 cup 3.25% MF buttermilk 1 Tbsp olive oil 1 Tbsp Dijon mustard 1 Tbsp honey 1 Tbsp chopped fresh rosemary, or 1 tsp dried 1 tsp salt 1 tsp garlic powder 1 tsp paprika ½ tsp dried thyme ½ tsp dried sage ½ tsp dried oregano ½ tsp black pepper Fresh parsley for garnish PREPARATION Whisk together marinade ingredients. Place chicken breasts in a large resealable bag and pour in marinade. Press air out of bag and seal. Turn bag to distribute marinade and refrigerate for 6-8 hours, or overnight. Remove chicken from the fridge ½ hour before cooking. Preheat oven to 400F Transfer chicken pieces to a lightly greased casserole dish (approx. 9" x 13"). Pour marinade around and on top of chicken. Roast for 90 minutes, or until thickest part of breast meat reads 165F on meat thermometer and chicken is browned. Garnish with parsley and serve chicken with sauce. TENDER MANITOBA CHICKEN BAKED IN A FLAVOURFUL CREAMY SAUCE LOCAL FARMS, LOCAL EGGS Chocolate Crinkle Cookies Ingredients: 4 squares (120 g) unsweetened chocolate ½ cup (125 mL) shortening 2 cups (500 mL) sugar 2 tsp (10 mL) vanilla 4 eggs 2 cups (500 mL) flour 2 tsp (10 mL) baking powder 1 cup (250 mL) chocolate chips, semi-sweet ½ cup (125 mL) icing sugar Instructions: Melt chocolate squares and shortening, but do not boil. Stir in sugar and allow to cool. Spoon mixture into a bowl, add vanilla and beat well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture. Beat well. Fold in chocolate chips. Chill dough in the refrigerator for one hour before making into balls. Preheat oven to 350˚F (180˚C). Form dough into one inch balls and roll in icing sugar until coated. Bake on greased sheets for 10 to 12 minutes. Makes 5 dozen cookies. The eggs available in Manitoba grocery stores and restaurants are produced by local egg farmers like the Thiessen family from Winkler, MB. Use local eggs for all your favourite desserts W hen the COVID-19 pandemic hit Manitoba in early spring, life went from warp speed to a near sudden stop with little warning. And while everyone was affected by the lockdown that hit the city and province in mid-March — and grew in scope as spring progressed — no one was hit harder than local food and beverage businesses. "It caught a lot of restaurants by surprise," says Shaun Jeffrey, executive director of the Manitoba Restaurant and Foodservices Association. "When the initial closures happened in March, about 60 per cent of the industry did takeout and delivery. That meant that 40 per cent didn't." In short, not having normal walk-in patronage was devastating to restaurants. "Takeout and delivery is a supplementary income source. It's not meant to be a primary income source," he notes. "The restaurants that did the takeout and delivery were, at one point, down to 20 per cent of their pre- COVID revenue." The situation on the supply side of Manitoba's food and beverage industry was equally chaotic, says Dave Shambrock, executive director of Food and Beverage Manitoba. "During the initial weeks of the pandemic, sales were two to four times higher than normal. In some instances, 90 days of inventory sold in just three weeks," he says. "Then, sales evened out or dropped off. Then, it became a challenge to get adequate labour due to the federal government's CERB emergency benefit." At the same time, manufacturers were hit with unexpected expenditures. "Many incurred huge costs as they tried to implement social distancing by installing clear plastic shields between workers," says Shambrock. "There were efficiency problems with workers being further apart, and there was a shortage of personal protective equipment (PPE), such as masks, to keep them safe while they worked." However, while the pandemic threw local food suppliers for a loop, they eventually regained a semblance of equilibrium and began to adapt to the unsettling circumstances. "In the early days of the pandemic, supply chains were disrupted for ingredients and packaging," he adds. "Small to mid-sized companies had to source new packaging. A lot of them realized how important it was to have local suppliers. It's just more convenient and secure. Consumers also began to realize how important it is to support local businesses." Gradually, more people — from those who ran businesses to consumers — did what they could to support local food and beverage establishments. "They realized that if restaurants shut down, it would go down the chain, affecting food processors and farmers. It became apparent that it's critically important to support local producers and restaurants," says Shambrock. "It was a matter of survival. At one point, some businesses lost up to 80 per cent of their revenue." Jeffrey says recovery for local food and beverage establishments has been painstakingly slow. "There were so many protocols to deal with. They were overwhelming. By May, business was somewhat viable. Restaurants were delivering groceries, doing takeout and delivery, and about 40 to 50 per cent of restaurants had patios. By June, capacity was supposedly 100 per cent, but it was really 50 per cent due to distancing protocols. About 72.5 per cent of businesses were open." He adds that Manitobans did their part to support restaurants during the spring and summer. "They really came to the table when we needed them. They changed reservation times, came to patios and increased pickup and delivery. They understood how important it was to support local food and beverage businesses." Meanwhile, food and beverage establishments also dug in and refused to be defeated by COVID-19. "I've never seen a more resilient group of operators," Jeffrey says. "They got creative and found ways to keep revenue coming in. Above all, they made sure their customers were safe." Now, with fall here and winter on the near horizon, food and beverage businesses are going to face a new challenge to remain viable. The industry faces additional obstacles since heightened restrictions recently came into effect. Once again, Manitobans will be called upon to buy local and support their favourite restaurants. "All I can say is please come out and support our restaurants in any way possible. If you don't feel comfortable coming in to eat, order in or do takeout. Please support the guy that runs the corner restaurant down the street. He'll really appreciate it." Shambrock agrees. "We can't afford to lose any more businesses," he says. "So please support local food producers and local restaurants and beverage houses. There are so many great products and eating and drinking establishments. When you support them, you support all their workers and help keep the spinoff effect that comes from supporting local businesses going." COVID bites into food industry Continued support of local food and beverage businesses critical as pandemic grinds on BY TODD LEWYS Dave Shambrock Desem Breads – it's what's not in it! No commercial yeast added. No oil, sugar, or honey either. Our sourdough starter is the foundation of these European inspired, naturally leavened loaves. Crusty outside, soft and chewy inside. 859 Westminster 204-783-5097 • The Forks 204-957-5097 tallgrassbakery.ca

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