Winnipeg Free Press

Black Friday 2021

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Page 1 of 3 | • AREA RUGS • CARPETS • HARDWOODS • LAMINATE • CERAMICS • VINYL & WINDOW COVERINGS • LUXURY VINYL PLANK Ken's Carpets & URBAN HOME STYLE CENTRE 730 Archibald 233-0697 ARCHIBALD CONSTRUCTION IS COMPLETE, THE ROAD IS OPEN... We buy from the manufactures directly around the world which allows us to offer high quality hard surface floors for very low prices well below our competitors. There is no middle distribution with extra markups to worry about. Flooring Winnipeg since 1965. Monday - Friday 8-5 • Saturdays 10-4 COME ON IN FOR SPIN TO WIN DEALS! Every purchase over $500 gets a chance to spin the wheel to win prizes, up to an additional 10 % off , Jets jerseys, restaurant gift cards, free pink tagged area rugs FREE CARPET UNDER PAD WITH ALL REG PRICED CARPET PURCHASES 5MM THICK SPC CLICK FLOORING WITH ATTACHED PAD , WATERPROOF reg price $3.99 sqft ON SALE NOW for $1.99 SQ.FT. NEW PLANT BASED WATERPROOF CLICK FLOORING WITH ATTACHED PAD 12MM THICK SCRATCH PROOF ON SALE NOW $4.99 SQ.FT. ALL CARPET REMNANTS 40% off BLACK FRIDAY 344 Pembina Hwy. • 204-284-5950 Store Hours: Monday – Friday 8:00-5:00, Saturday 9:00-3:00 Snowed In? Not A Chance. Power Max® Power Clear® 60V Corless e21 Battery $ 1680 37798 $ 1120 39901 • 24" Clearing Width - throw snow up to 45' • Quick Stick® Chute Control: Easily change direction & angle of thrown snow • Steel chute for added durability • Legendary Toro Performance, Now Battery Powered • 21" clearing width - throws snow up to 40 feet • Reliable starting and low maintenance with battery power Power Clear® Power Max® HD $ 1170 38756 $ 2980 38842 • Quickly change chute and deflector direction in a single motion • Get the job done faster with the Power Propel® self-propel system • Power Curve® Technology shreds snow fast and reduces clogging • 32" Clearing Width - throw snow up to 57' • Double Deflector with Quick Stick® Chute Control: Wider range of thrown snow • Anti-Clogging System (ACS) - Reduces clogging in heavy snow conditions Learn more: contact your representative or Free Press Advertising at 204.697.7164 Manitoba's stories about life, wellness, local business, drink n' dine & more. C M Y K PAGE 1 A S U P P L E M E N T T O T H E S A T U R D A Y , A U G U S T 1 4 , 2 0 2 1 I N Q U I R I E S : 2 0 4 - 6 9 7 - 7 3 9 0 | A M Y. A N D E R S @ F R E E P R E S S . M B . C A View online at Guide Keep Learning. Register now for September courses. For more information, please visit his feature has been simmering for a while now. In a world, and a year, when there has been plenty of change and even more unknowns, making and eating food, and gathering around a table has become a levelling agent. This feature rose from a yearning to support our local culinary scene. Winnipeg has long been known for its many fantastic restaurants and stellar cuisiniers. I had hoped when we dreamt this idea up that we would see a wide spectrum of foodies come together to celebrate prairie farmers and growers. I wanted to see a collaboration of cooks and chefs; tip my hat to tasters, the inventors and the entrepreneurs who were bold enough to take a chance. As is the case with WOW Hospitality, a prominent restaurant group in our city; one that has been reinventing itself for decades, evolving in tandem with the tastebuds of anyone on the food scene. I wanted to place a napkin on my lap and for a few minutes, forget about everything else but local flavours. Living in a restricted time, we welcome and are especially grateful to those who have chosen to sit at this table; the many partners who've collaborated with us on this project. Skip the Dishes is one such who will take you on a Skip Around the World culinary-style without having to board a plane. As I alluded to earlier, as you all know, when concern becomes normal, when we are not able to act as freely as we once did, when gatherings have restrictions is when we turn to food to be our continuum, the comfort we seek. In fact, I'd argue, one piece of cake can take you back to your childhood instantly. Why, just the sight of a matrimonial square and I am ten years old, standing at my granny's side, waiting for her to pass me a plate. One bite of an Indian dish and I am longing for adventure. A hefty helping of pasta or a slice of warm pizza and I feel at ease. In the days that led up to today, we've tasted chutneys and chicken dishes, veered into vegan cuisine, and paired wines and craft beers with burgers and wraps. We've gathered in boardrooms, six feet apart and smiled at every chance we had to come together. Food knits people and circumstances. It's been the metronome of this pandemic; for many, the next best thing. It is a reminder that at the end of the day that we are so similar in that we long for connection to feel safe and secure. For me personally, this new product has been a labour of love. I am constantly seeking kitchen inspiration. I aspire to make as much as I feasibly can for two growing boys - from scratch. It has been a thrill to pick up my office line and listen to a reader share their excitement about Local Flavour. To take a call from a long-time friend, an advertiser who is all in. For when the days at the office are long or the news hard on the heart, when I retreat home to where there are smiling faces, burning candles and dinner on its way, I feel prepared to keep going. Because regardless of whether we win or lose, the daily cases count, or the decision made by world leaders, I can control how we feel when my tiny pod, my inner circle gathers around a table to dine. May you enjoy this supplement. May you support local business. May you don a mask and make your way to one of our favourite shops - d. a. Niels perhaps - to stock up on supplies. They have a collection of kitchenware that makes everything from chopping to clinking cocktail glasses better. May you find yourself grateful for local producers. May you savour each page. LOCAL FLAVOUR Winter 2020 A M A N I T O B A F O O D I E ' S G U I D E T O D E L I C I O U S D I S H E S T FOODIES UNITE! BY BRANDI JOHNSON WE ASKED A BOTHWELL EXPERT TO CHOOSE A 'DESERT ISLAND CHEESE'... THIS SEASON'S HOTTEST FOODIE FAVES FROM SOME FAVOURITE LOCAL HAUNTS pro tips "As for a cheese that I cannot go without (easier said than done BTW!), I would have to choose our Bothwell 548 Non-GMO White Cheddar. I am a big fan of older cheeses, the sharper the be er in my opinion! Revered by seasoned cheese fans, this premium cheddar is aged for a minimum of 548 days (where it gets its name), giving it a sharp, creamy, nu y flavour, with a distinctively bold aftertaste. Our Bothwell 548 recently took home the Silver Medal, in the 1 to 2 year old cheese category, in March of this year at the prestigious World Championship Cheese Contest (which is essentially the Olympics of cheese-making), held every two years in Madison, Wisconsin. Not too shabby for a li le cheese maker in the heart of the Canadian Prairies!" Jean-Marc Champagne, Fromagerie Bothwell Pairings & Suggestions: As with most cheeses, serve at room temperature. This extra old cheddar has a sharp flavour that goes well with chilled Riesling, Rioja, or Cabernet Sauvignon. It also pairs well with any strong ale or a crisp hard cider. Life can be complicated, dessert doesn't have to be. An easy option that is sure to impress your tribe is a box of gourmet doughnuts. Why not preorder a mixed dozen from Oh Doughnuts, and quarter and sample as many as you wish (or until they're gone!)? The delight of Oh Doughnuts is that they not only offer decadent grown up flavours like lemon lavender and pumpkin spice, but they also bake up fresh savoury selections such as the everything bagel. Best of all, they will happily take you down memory lane with a wildberry pop tart or a Dunkaroo doughnut. This fun way to indulge and reminisce, to analyze sweet to salty, fruit to filled ratios can stretch out the night. Dough not forget to pre-order! OH! DID SOMEONE SAY DOUGHNUT TASTING? COUNT US IN. BUILD A BETTER BEVERAGE WITH NEXT-LEVEL COCKTAIL ENHANCERS A supplement to the Winnipeg Free Press. View online at For advertising information, call: 204-697-7332 When it comes to happy hour, highballs are so last year. The responsible folks at Abiding Citizen Craft Beverage Company believe every drink should taste delicious. Aspiring mixologists know a cocktail made with shrubs, simple syrups or infused with bi ers, can take a Seven and Seven to a 10 (and if you're not sure what that is, Google it; you won't be sorry). These enhancements make even you're average spirit feel special. "There is no sincerer love than the love of food." -George Bernard Shaw. In these tough times, there is no shame in sharing a swanky bo le of red and a perfect plate of pasta with your beloved bubble. Stay strong, Manitoba! We love you. Saturday, October 24, 2020 2 LOCAL FLAVOUR A MANITOBA FOODIE'S GUIDE TO DELICIOUS DISHES creamy plate of butter chicken from Punjab Food Corner. Homestyle soup and sandwiches from Nick's On Broadway. A steaming bowl of pho from Viva Restaurant. With a new season of social distancing upon us, food is playing an even more important role in keeping our hearts warm, stomachs full, and communities together. Winnipeg is our hometown, and SkipTheDishes is proud to bring some of the world's most popular dishes right to your door for you to try from the comfort of your own home. With no better time than the present, we asked three Free Press staffers to immerse themselves in another culture for a meal, trying some of Skip's samplings from around the world from local restaurants. Here's what they had to say. CLAY OVEN Reviewed by Winnipeg Free Press Insider and Insert Distribution King, Lionel Zelicz When we ordered Clay Oven through SkipTheDishes we were thrilled to have dinner at home on a cool fall evening. We are familiar with Indian cuisine and specifically with the vegetarian options but were feeling a bit adventurous and willing to be a little daring. Our appetizer of papadums were crispy and spicy (there was an option to go for mild, medium or hot). For our mains, we had the spinach paneer, which is a tasty traditional dish, and aloo gobi which is made with aromatic cauliflower and potatoes that went well with the paneer. In keeping with traditional Indian customs, I like to eat with my fingers, so this time we ordered the naan bread instead of the lighter chapatis. The sides of tamarind sauce and mint chutney were well received, and of course basmati rice is always on the menu when ordering Indian vegetarian and came with each of the above dishes -Yum! CHEF ON DEMAND Review by Winnipeg Free Press Insider and Fearless Creative Troubleshooter, Debbie Thompson Puff Puff is a deep-fried treat, comparable to a stretchy doughnut ball, slightly sweet with the occasional tantalizing kick of spice. Imagine a deep-fried miniature hot cross bun, minus the fruit and raisins, and with a little extra something-something. There's a tongue-teasing aftertaste of warm peppers, constantly seducing one into taking one more bite to confirm that it's really there. Although listed among the appetizers, Puff Puff could pass for dessert, if you can wait until after your meal to tuck in. Tomato Stew comes with a choice of protein (beef or chicken) and is accompanied by long grain white rice. This savoury stew has the umami richness of sweet sun-dried tomatoes. Beef was the option I tried today, and the hearty flavour of the meat stands up well against the tomatoey richness of the broth. Tomato Stew can be an interesting change of routine for adventurous eaters who want to satisfy their itch for spiciness with something new. Our last item was Nyama Choma (literally "grilled meat") and served as a platter of grilled goat, greens, and boiled yam. The shredded greens are tossed cooked with onion and mild sweet pepper. The goat is bone-in, so be prepared to set down your fork and dig in with your hands. BANH MI KING Review by Winnipeg Free Press Insider and VIP of Advertising, Karen Buss When I received our family meal for three from Banh Mi King, I was more than pleased. Our order details included: #5. Spring Rolls (7 pcs): The spring rolls arrived hot and crunchie. Abundant in flavour, they left you wanting another one. Best of all was the dipping sauce - spicy, fresh, and delightful. #27. Curry Chicken Rice: This curry chicken dish was large enough for three on its own! When we opened the container the presentation and aroma were fantastic. #27. Pork Steak Rice: This dish was presented in a portioned container that made you feel you were in the restaurant. The pork was so tender along with jasmine rice and slightly pickled fresh vegetables was a burst of all things delicious. #21. Chicken Pho: This gluten friendly soup came with the ingredients on the side. The chicken was perfectly prepared, and the sprouts were nice and crunchy. Pho soups are often a go-to for me and this was by far the best I have ever had. Even my son loved it! In his own words - "I have never had anything Vietnamese until this evening and I can now say that I am a fan. The flavour was just absolutely mouth- watering, it was some of the best takeout I've had in a long time. Overall, everything was delicious, and I'd have it again any day! Mom?" We know the restaurant community is a vital part of who we are as Winnipeggers. We're proud to help our city support their favourite local restaurants while enjoying the diverse, delicious tastes of the world that Winnipeg has to offer. Check back each Saturday as we continue to highlight some of our city's most popular restaurants, and a few hidden gems for you to discover to transport you around the world this winter. A FAVOURITES FROM AROUND THE WORLD Home grown HERBED BUTTERMILK CHICKEN 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 TallGrass - Ad WFP 'local flavours' • 5.75 w x 3 h (inches), Colour October, 2020 • Job # TallGrass-2020-Ad-23-WFP-LF The Buzz Communications Group: Vienna Badiuk 204-477-9377 • Technical concerns: call Brian Hydesmith 204-487-0067 14-October-2020 Read now in Lifestyles Read our stories your way! Scan the code to see online publications.

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