Autumn is the perfect time to slow down, get cozy and enjoy the latest issue of Savour Manitoba. Inside, you’ll find seasonal recipes, sparkling wines, warming drinks, holiday gift ideas and inspiration for memorable celebrations.
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Contents FALL 2026
COZY MANITOBA BEVERAGES / 22
/ 18 GINGER PEAR HUGO SPRITZ
4 EDITOR'S MESSAGE Savour the season 5 RESIDENT EXPERT
Bringing smiles to the table 8 T HE ART OF THE HOLIDAY TABLE A chef’s guide to creating a memorable celebration 15 WARM STARTS Make-ahead breakfasts to ease a busy morning 19 R AISE A GLASS A guide to the world of sparkling wine 22 TRAVEL MANITOBA Cozy beverages to try this fall and winter 26 SOUP SEASON F ew things are more comforting than a pot of homemade soup 32 PARTY-READY BITES Crowd-pleasing appetizers are made for sharing
/ 19 SPARKLING WINES
2 | FALL 2026 | SAVOUR MANITOBA
CONTENTS
HOT TODDY / 47
CROCKPOT FRENCH ONION SOUP / 26
NANAIMO BARS / 42
36 HOLIDAY CHEER
Drinks for everyone, no spirits required
37 A TOAST TO THE SEASON
Festive finds to gift, share and celebrate
40 HOLIDAY FAVOURITES
Holiday-inspired desserts and drinks to savour
44 PUMPKIN SPICE
These pumpkin desserts are made for fall
46 COZY CUP SEASON Hot drinks have entered the chat 50 N EW YEAR'S EVE AT HOME Multiple midnights, one living room, no coat check 52 S AVOUR’S HOLIDAY GIFT GUIDE F ind thoughtful gifts
for everyone on your holiday list
/ 37 FESTIVE FAVOURITES
SAVOUR MANITOBA | FALL 2026 | 3
Editor & Savour the Season EDITOR
MANITOBA SAVOUR
Fall 2026 | Volume 4 | Issue 3
www.savourmanitoba.ca Your guide to tastemakers, trailblazers and hidden gems. Savour Manitoba is the province’s premier food, drink and lifestyle magazine. Published by: 1355 Mountain Avenue Winnipeg, Manitoba R2X 3B6 www.winnipegfreepress.com CEO Mike Power Vice President Revenue and Business Development Michele Prysazniuk EDITOR Jennifer McFee CREATIVE Shakar Hagiev, Tammy Mitchell, Karen Spence ADVERTISING Myles O’Reilly, Sales Manager Nelson De La Cruz, Rebecca Fitzpatrick, Gustavo Luy, Sydnee Pham, Will Streilein, Alexandria Williams © 2026 FP Newspapers Inc. All rights reserved. The contents of this publication may not be reproduced by any means, in whole or in part, without the prior written consent of the publisher. Disclaimer: The opinions expressed by the authors, advertisers and/or editorial sources contained in Savour Manitoba magazine are those of the respective parties and do not necessarily represent the opinion of the publisher.
BY JENNIFER MCFEE
A utumn has arrived, bringing with it the season- al joys of sweater weather, crunchy leaves and comfort foods. It’s a chance to catch our collective breath for a brief moment suspended between the whirlwind of summer adventures and the build-up to holiday excitement. So put on your cozy slippers, grab a steaming warm bevvie, nestle into a comfy nook and flip through the pages of Savour Manitoba. In this jam-packed edition, you’ll discover mouth-wa- tering recipes for everything from breakfast bites and savoury soups to holiday morsels and sweet treats. If you’re craving something to sip, check out some inspired ideas for sparkling wines, hot drinks and must-try bever- ages at eateries across the province. It’s never too early to start brainstorming holiday gift ideas, and we’ve got you covered with a selection of toast-worthy indulgences. Thinking ahead to the holiday season, perhaps you’ll opt to embrace simplicity for memorable meals and New Year’s Eve festivities. Keep reading for encouragement to create an experience that even the host can enjoy. If you’re looking for ongoing inspiration, sign up for the Savour Manitoba e-newsletter, which celebrates local food, drink and stories. You’ll also gain access to exclusive previews, new issue alerts and insider features that showcase Manitoba’s vibrant culinary scene. Visit savourmanitoba.ca to sign up.
Printed in Canada. Please recycle where facilities exist.
Savour Manitoba magazine is published on Treaty 1 Territory and the homeland of the Métis Nation.
Happy reading — and enjoy your autumn!
Cover photo by Natasha Breen / Adobe Stock
4 | FALL 2026 | SAVOUR MANITOBA
RESIDENT EXPERT
& Expert
Bringing smiles to the table, one bite at a time EXPERT
C hef Matty Neufeld’s culinary journey began at 15 with a sink full of dishes and a pair of perpetually pruned hands. Three weeks into his first restau- rant job, he was ready to quit — until a pizza dough position opened up. That small promotion changed everything, sparking a passion for cooking that became his career. After completing his apprenticeship at RRC Polytech and earning his Red Seal, Matty set out to learn from kitchens around the world. He cooked and studied in Thailand, worked at a two-hatted restaurant near the Sydney Opera House and spent more than two years cooking in Perth, Australia. His experiences abroad
deepened his interest in farm-to-table cooking and the slow food movement. An Australian mentor encouraged him to attend the University of Gastronomic Sciences in Italy, where he studied Italian cooking, gastronomy and slow food while working on a farm. He later refined his skills in a three-Michelin-starred restaurant before return- ing home to Winnipeg with a new appreciation for Manitoba’s ingredients and food community. Matty became executive chef at Pineridge Hollow before founding Prairie Kitchen Catering in 2018, where he is now executive chef and owner. Today, he and his team create food for weddings, corporate events, lun- cheons and “housepitality” dinners. His humour and creativity have also inspired a series of pun-forward pop-up dinners that turn food into entertainment. Beyond catering, Matty has competed in Gold Medal Plates, appeared on radio, news and breakfast tele- vision, cooked for numerous foundation galas and helped feed thousands of Manitobans displaced by the 2025 wildfires. He has also volunteered in elementary schools, teaching students about Canada’s Food Guide. At the heart of Matty’s philosophy is a simple be- lief: food brings people together. He is passionate about building community through local food and great hospitality, and he sees Manitoba’s food scene as a uniquely connected community of farmers, producers, chefs and guests. Some of his favourite food memories happen at home: picking garden tomatoes with his kids, buying bacon at the farmers’ market and making pasta with flour from a small family-run farm. For Matty, great food is about more than what is on the plate. It’s about the people gathered around it.
CHEF MATTY NEUFELD
SAVOUR MANITOBA | FALL 2026 | 5
INGREDIENTS: Base Frittata Recipe 8 large eggs 1/2 cup (125 mL) 1% milk 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) ground black pepper 1 c up (250 mL) shredded medium cheddar cheese OR crumbled feta, divided Tbsp (15 mL) canola oil 1/2 small red onion, thinly sliced 1 cup (250 mL) sliced zucchini 1/2 cup (125 mL) chopped red bell pepper 1 cup (250 mL) halved cherry tomatoes 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) ground black pepper Chopped parsley (garnish) INSTRUCTIONS: 1. Preheat oven to 375°F. Add-ins 1 2. In a large mixing bowl, whisk eggs with milk, salt, pepper and half of the cheese. Set aside. 3. In an oven-safe skillet, over medium-low heat, add canola oil and veggies (except tomatoes), salt and pepper. Cook and stir occasionally until the vegetables begin to soften. 4. Pour the egg and cheese mixture over the vegetables and cook for 5 minutes, without stir- ring, until bubbling and starting to set around the edges. Sprinkle with the remaining cheese and top with cherry tomatoes. 5. Transfer the skillet to the hot oven and bake for 20–25 minutes or until the frittata is puffed up and eggs are cooked. 6. Remove and let cool for 10 minutes before slicing and serving. Frittata will continue to set as it cools. Top with chopped fresh parsley, if desired.
Photo courtesy of Manitoba Egg Farmers
| SERVINGS: 8 | PREP TIME: 15 MINUTES | COOK TIME: 45 MINUTES EASY EGG FRITTATA
PACKED WITH PROTEIN and endlessly customizable, this easy egg frittata combines eggs, cheese and colourful vegetables into one delicious meal. Baked until golden and fluffy, it's a versatile dish that works for breakfast, brunch or a light supper.
From our farm to your table. Eggs in Manitoba grocery stores are locally produced by one of our 170 egg farming families, like the Thiessen family from Schoen Farms near Winkler, Manitoba. Regulated egg farmers follow strict guidelines for food safety and animal care, working diligently to produce fresh, local eggs that are nutritious, affordable and versatile.
FOR EGG-CITING RECIPES PERFECT FOR ANYTIME, VISIT
6 | FALL 2026 | SAVOUR MANITOBA
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HolidaY TABLE The Art of the
A CHEF’S GUIDE TO CREATING A MEMORABLE CELEBRATION — WITHOUT SPENDING THE WHOLE NIGHT WONDERING WHYYOU DECIDED TO MAKE SIX SIDE DISHES BY CHEF MATTY NEUFELD
Tip If you want people lingering, laughing and talking, shareable dishes might work better than individually plated courses requiring everyone to sit down at precisely 6:32 p.m.
8 | FALL 2026 | SAVOUR MANITOBA
AMSTERDAM TEA ROOM THE ART OF THE HOLIDAY TABLE
There’s something about the holidays that makes us want to feed people. Maybe it’s tradition. Maybe it’s the cold.
W hatever the reason, the holidays have a way of bringing out the host in us. We pull out the good dishes. We fill the fridge until the door won't close. We plan meals weeks in advance, make enough food for twice the number of people actual- ly coming and convince ourselves that this will finally be the year everything comes out of the oven at exactly the same time. And, if we’re being honest, we want people to leave saying “That was such a great night.” After years of cooking for weddings, cor- porate events, foundation galas, luncheons and intimate dinners, I’ve learned some- thing important: memorable food doesn’t necessarily have to be complicated food. What matters most is how it makes peo- ple feel. The best hosts aren’t always the ones serving the fanciest menu or attempting 12 courses in a kitchen designed for four. They’re the ones who make people feel welcome, and that’s hospitality. And whether you’re feeding six people or 67 people, there are a few things I’ve learned that can help make your holiday gathering memorable — while still allowing you to actually attend your own party.
START WITH THE PEOPLE, NOT THE MENU
Before deciding what you’re going to cook, think about the kind of gathering you’re trying to create. Are eight people sitting down for a long dinner around the table? Are 25 friends dropping by throughout the evening? Are there kids running around while the adults attempt to finish a conversation they started 45 minutes ago? Those celebrations all need something different. One mistake I see people make is choos- ing dishes because they sound impressive rather than because they actually make sense for the event. A dish can be absolutely delicious and still be the wrong choice. If you want people lingering, laughing and talking, shareable dishes might work better than individually plated courses requiring everyone to sit down at precisely 6:32 p.m. If guests are coming and going, choose food that can be enjoyed in stages. Your menu should support the party — not hold it hostage.
SAVOUR MANITOBA | SUMMER 2026 | 9
THE ART OF THE HOLIDAY TABLE
Local beef, pork, chicken, dairy, preserves and pickled vegetables can turn a holiday table into something that genuinely feels like home.
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THE ART OF THE HOLIDAY TABLE
LET MANITOBA’S HARVEST DO SOME OF THE HEAVY LIFTING
BUILD A MENU THAT LETS YOU BE A HOST
One of my favourite things about cooking in Manitoba is that our seasons give food a natural rhythm. By the holidays, our fields might be buried under enough snow to make us question why anyone settled here in the first place, but the harvest is still very much alive in our kitchens and pantries. Potatoes, squash, carrots, onions and root vegetables are made for roasting. Apples can bring sweetness to savoury dishes and des- serts alike. Manitoba grains and flour become beautiful breads, pastries and pasta. Local beef, pork, chicken, dairy, preserves and pick- led vegetables can turn a holiday table into something that genuinely feels like home. And don’t forget everything tucked away earlier in the year. Frozen berries, preserved tomatoes, pickles and pantry staples are little reminders that summer did, in fact, happen — despite what December might have us believe. That’s one of the things I love most about seasonal cooking. If you have a beautiful ingredient, let it do its thing. Let the potato taste like a potato. Let the squash caramelize. Let that freshly milled grain feed your sourdough and become good bread. The holidays are already special. Your food doesn’t have to work overtime proving it.
Restaurants have teams of cooks, special- ized equipment, commercial ovens and people whose entire job is making sure everything arrives at the table at exactly the right moment. At home, you have one oven, three burners because someone put a pot on the fourth one, and Uncle Dave asking where you keep the bottle opener. Plan accordingly. When we build menus for events, we don’t just think about what tastes good. We think about timing, temperature, holding, guest flow and how people are actually going to eat the food. The same thinking works beautifully at home. • Choose dishes you can prepare ahead. • Choose food that reheats well. • Choose items that can happily sit on a buffet or table without requiring your constant attention. A beautiful roast that can rest while ev- eryone arrives is your friend. A dessert that doesn’t require your atten- tion while everyone else is opening pres- ents is a best friend. The goal isn’t to make less impressive food. It’s to make impressive food that doesn’t require the host to disappear for half the evening.
Frozen berries, preserved tomatoes, pickles and pantry staples are little reminders that summer did, in fact, happen — despite what December might have us believe.
SAVOUR MANITOBA | FALL 2026 | 11
THE ART OF THE HOLIDAY TABLE
MAKE THE FOOD PART OF THE EXPERIENCE
Some of my favourite events are the ones where food isn’t simply something placed in front of you. It becomes part of the experience. At Prairie Kitchen Catering, we’ve had plenty of fun using humour, storytelling and the occa- sional questionable food pun to create dinners that give guests something to talk about. And I’ve seen firsthand how food can break the ice. That doesn’t mean your Christmas dinner needs a theme, matching costumes and a 12- page backstory for the mashed potatoes. Sometimes it’s much simpler. Put a beautiful grazing board in the middle of the room and watch everyone naturally gather around it. Serve dinner family-style and let dishes travel around the table. Set up dessert so guests can build their own plates. Bring out something made with a local Manitoba ingredient and tell people where it came from. Food gives people an excuse to gather. That’s when something wonderful happens and people start talking, laughing, the room starts buzzing and the holiday spirit is in the air.
EMBRACE A LITTLE 'HOUSEPITALITY' Here’s a word we’ve been using more and more at Prairie Kitchen: Housepitality. Restaurant-quality food and hospitality, brought into the place where people are often most comfortable — home. There’s something incredibly special about celebrating at home. Kids can be kids. People feel relaxed. Nobody is watching the clock waiting for the next reser- vation. Guests can grab another drink, settle into the couch and stay a little longer.
Put a beautiful grazing board in the middle of the room and watch everyone naturally gather around it.
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T H E A R TAOMFST HEER DH AOML I DT EA YA TRAOBOL ME
Bring out something made with a local Manitoba ingredient and tell people where it came from.
But hosting at home doesn’t mean you have to do everything yourself. Delegate dessert to a family member to make them feel included. Pick up something great from a local producer so there a story to tell. Or bring in a catering team and let someone else worry about dinner entirely. There seems to be this idea that a “good host” does everything themselves. I disagree. A good host makes people feel welcome. Nobody has ever left a wonderful Christmas party saying, “Great evening, but I’m disappointed Susan didn’t personally peel all 14 pounds of potatoes.” Give yourself permission to get some help. After all, you’re hosting dinner — not auditioning for a cooking competition.
I’ve catered enough celebrations to know that food is only one part of what people remember. They remember the story someone told for the hun- dredth time. They remember laughing hard enough that they started to cry. They remember the awkward person who unexpectedly showed up. They remember how the room felt, and food helps create those moments. But food alone isn’t the moment. That’s why our philosophy at Prairie Kitchen has always been to build community using local food and great hos- pitality as our medium. We’re incredibly fortunate in Manitoba. Our farmers, producers, chefs and guests are often only a few connec- tions apart. When you put something locally grown, raised or made on your holiday table, you’re putting a small piece of that community in front of your guests. When you share it with the people you care about, you’re doing something even better. You’re creating connection. And, really, isn’t that what the holidays are supposed to be about?
AND, PLEASE, SIT DOWN
This might be the most important advice I can give you. Sit. Down.
SAVOUR MANITOBA | FALL 2026 | 13
THE ART OF THE HOLIDAY TABLE
Choose dishes that allow you to spend less time staring into an oven and more time sitting with the people you invited over in the first place.
MY FAVOURITE MEALS USUALLY AREN’T THE FANCIEST
Some of my favourite food memories happen at home with my kids. They’ll pick tomatoes from the garden. We’ll grab bacon from the farmers’ market. We’ll make pasta dough with flour grown by a small family-run farm. Eventually, with a little work and probably a little flour ending up somewhere it absolutely shouldn’t, those ingredients become pasta all’amatriciana. It isn’t an elaborate meal. But my kids know where the tomatoes came from. They helped make the pasta. They watched a hand- ful of simple ingredients become dinner. And then we sit down and eat it together. To me, that’s what a holiday celebration should feel like. Not perfect. Not overly complicated. Not something that requires a spreadsheet, three timers and an emotional-support glass of wine just to get dinner on the table. Just generous. Welcoming. Full of good food, good stories and good people. So this holiday season, instead of starting with: “What can I cook that will impress everyone?” Try asking: “How do I want people to feel when
Marcos / PrimeMockup / PROSTOCK / Adobe Stock
Wrap Up a World of Flavour
they’re here?” Then build from there. Choose ingredients worth celebrating. Choose food people can share.
Choose dishes that allow you to spend less time staring into an oven and more time sitting with the people you invited over in the first place. And if creating that kind of evening still sounds like a lot to put on your plate, that’s exactly why we do what we do at Prairie Kitchen Catering . Sometimes the best thing you can serve your guests is your company. We can take care of the rest. Because the best holiday meals aren’t necessarily the ones people remember eating. They’re the ones they remember being together for.
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14 | FALL 2026 | SAVOUR MANITOBA
BREAKFAST
Warm StartS Whether you’re hosting a leisurely
weekend brunch or simply easing into a busy winter morning, these make- ahead breakfasts make it easy. APPLE CINNAMON OATMEAL | SERVINGS: 2 | PREP TIME: 5 MINUTES | COOK TIME: 10–15 MINUTES | CALORIES PER SERVING: APPROX. 475-500
A SIMPLE, COZY BREAKFAST made with everyday ingredients. Prepare it ahead and reheat individual portions throughout the week.
INGREDIENTS: 2
INSTRUCTIONS: Make-Ahead for Busy Mornings • Prepare the full batch, let it cool and divide into 2 individual containers. Refrigerate for up to 4 days. • To reheat, add 1–2 tbsp milk or water to each portion and microwave for 60–90 sec- onds, stirring halfway through. Add another splash of milk if needed. Even Easier • For grab-and-go breakfasts, portion the oat- meal into microwave-safe containers imme- diately after cooking. In the morning, simply heat, stir and add your favourite topping. Easy Toppings Keep toppings on hand so everyone can customize their bowl: • Chopped walnuts or almonds • Yogurt • Maple syrup • Cinnamon • A spoonful of peanut or almond butter
medium apples, peeled, cored and diced
2 1 2 1 2
tbsp butter
tsp ground cinnamon
cups milk
cup old-fashioned rolled oats tbsp maple syrup or brown sugar
Time- Saving Tip You don't need to peel the apples. Leave the skin on and dice them small to eliminate a prep step while adding extra texture and fibre.
Pinch of salt INSTRUCTIONS:
1. Cook the apples: Melt butter in a sauce- pan over medium heat. Add diced apples and cinnamon. Cook for 4 to 5 minutes, stirring occasionally. 2. Add everything else: Pour in the milk and add oats and salt. Stir and bring to a gentle boil. 3. Simmer: Reduce heat to low and cook for 6 to 8 minutes, stirring occasionally, until creamy and thick. 4. Sweeten. Stir in maple syrup or brown sugar. Done!
SAVOUR MANITOBA | FALL 2026 | 15
3 W AY S
Egg Bite S THESE MAKE-AHEAD EGG BITES are an easy way to add protein and vegetables to breakfast. Start with the basic egg mixture, then choose from three savoury combinations: spinach and feta, bacon and cheddar, or mushroom and Swiss.
| SERVINGS: 6 EGG BITES | PREP TIME: 10 MINUTES | COOK TIME: 18–20 MINUTES | CALORIES PER SERVING: APPROX. 200 DEPENDING ON VARIATION
INGREDIENTS: Basic Egg Mixture 6 large eggs 1/4 cup milk Pinch of salt Freshly ground black pepper Cooking spray or oil, for greasing INSTRUCTIONS:
2. Prepare your chosen variation and divide the fillings evenly among the muffin cups. 3. Whisk the eggs, milk, salt and pepper together in a bowl. Pour the egg mixture evenly over the fillings, filling each cup about three-quarters full. 4. Bake for 18–20 minutes or until the egg bites are puffed and set in the centre. 5. Let cool for a few minutes before removing from the tin. Serve warm or at room temperature.
1. Preheat oven to 350 F. Grease a six-cup muffin tin well or line with silicone baking cups.
CHOOSE YOUR VARIATIO N
1
2
BACON AND CHEDDAR
MUSHROOM AND SWISS
Crispy bacon, sharp cheddar and scallions make this a smoky, savoury favourite. ADD: 3 slices bacon, cooked and crumbled 1/2 cup shredded sharp cheddar cheese 2 tbsp thinly sliced scallions PREP : Cook the bacon until crisp and crumble. Divide the bacon, cheddar and scallions evenly among the muffin cups before adding the egg mixture.
Sautéed mushrooms and melted Swiss cheese add an earthy, savoury flavour. ADD: 1 cup sliced cremini or button mushrooms 1/2 tbsp butter 1/2 cup shredded Swiss or Gruyère cheese 1/2 tsp fresh thyme leaves or 1 1/2 tsp. chopped fresh parsley PREP: Sauté the mushrooms in butter over medium heat until golden brown and most of their moisture has cooked away. Divide the mushrooms evenly among the muffin cups and top with the cheese. Pour over the egg mixture. Garnish with fresh herbs after baking.
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BREAKFAST
note: Grease the muffin tin well or use silicone baking cups to prevent sticking. Soak the tin soon after use to make cleanup easier.
S TORAGE TIPS
3
SPINACH AND FETA
Refrigerate: Allow the egg bites to cool completely before storing. Store in an airtight container for up to 4 days. Freeze: Wrap individually and place in a freezer bag or airtight container for up to 3 months.
Reheat: Microwave refrigerated egg bites for 30–60 seconds or until heated through. For frozen egg bites, thaw overnight in the refrigerator before reheating for the best texture. If reheating directly from frozen, add additional microwave time as needed.
A classic combination of tender spinach, salty feta and savoury garlic. ADD: 1
cup fresh baby spinach, roughly chopped
1/3 cup crumbled feta cheese 1/4 tsp garlic powder
PREP: Divide the spinach and feta evenly among the muffin cups. Sprinkle with garlic powder before adding the egg mixture.
SAVOUR MANITOBA | FALL 2026 | 17
randall
notes For a milder ginger pear flavour, replace the ginger liqueur with 1 to 2 oz of ginger beer and omit the club soda, adjusting the amount to taste.
A little holiday sparkle
CRANBERRY MIMOSAS INGREDIENTS: 1/2 oz orange liqueur 2 oz cranberry juice Prosecco or Champagne, to top up Orange peel and frozen cranberries, for garnish INSTRUCTIONS: 1. Pour the orange liqueur and cranberry juice into a Champagne flute. Stir gently to combine. 2. Top up with Prosecco or Champagne. 3. Garnish with a twist of orange peel and a few frozen cranberries. Serve immediately.
GINGER PEAR HUGO SPRITZ
INGREDIENTS:
INSTRUCTIONS: 1. Gently clap the mint sprig between your hands to release its aroma. Place it in a large wine glass. 2. Fill the glass with ice. Add the elderflower liqueur, ginger liqueur and pear juice. 3. Pour in the Prosecco, followed by the club soda. 4. Stir gently once or twice to combine without losing too much carbonation. 5. Garnish with the pear slice, star anise and a fresh mint sprig. Serve immediately.
3 oz chilled Prosecco 3/4 oz elderflower liqueur, such as St-Germain 1/2 oz ginger liqueur 1
oz pear juice or pear nectar oz chilled club soda thin slice of pear, for garnish whole star anise, for garnish
1 1 1
Fresh mint, for garnish Ice
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A GUIDE TO THE WORLD OF SPARKLING WINE
F rom Champagne and Cava to Prosecco and Crémant, sparkling wine is more than a celebratory pour with its lively bubbles, bright acidity and refreshing character making it one of the most versatile wine styles to enjoy year-round. Produced in wine regions around the world, sparkling wines are made using a range of methods that create their signature efferves- cence, resulting in styles that vary from crisp and citrusy to rich and complex. From elegant aperitifs to food-friendly companions, they pair beautifully with everything from seafood and salty snacks to fried foods and creamy dishes.
CHAMPAGNE Nicolas Feuillatte Reserve Exclusive Brut Champagne (France)
CAVA Vilarnau Barcelona Brut Reserva Cava (Spain) Fresh green apple, lemon and floral notes lead, followed by subtle hints of baked bread and finishing with elegant touches of toast, nuts and honey from aging.
Fresh and vibrant with fine, delicate bubbles and aromas of juicy pear, crunchy apricot and buttery brioche. The palate is bright and creamy with notes of citrus, green apple and pear balanced with rich flavours of toasted almond, honey and lemon tart.
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SPARKLING WINES
CRÉMANT Chartron et Trébuchet Crémant de Bourgogne Chardonnay Brut (France) Pale golden colour with fine, delicate bubbles and a persistent foam. Aromas of white flowers, hazelnut and peach followed by flavours of green apple, lemon, brioche and cream.
PROSECCO Foss Marai Strada di Guia 109 Valdobbiandene Prosecco Brut (Italy) Captivating aromas of green fruits and acacia flowers, characteristic of the Glera grape from the Valdobbiadene area. On the palate, fresh flavours of green apple, citrus, toast and honey with fine bubbles and lively acidity.
Ruffino Prosecco (Italy) Fruity and fragrant with clean notes of citrus, pears and apples along with slight hints of hawthorn, wisteria and elder. Fine bubbles caress the palate, while intense flavours of apples and peaches give the wine a pleasing finish.
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SPARKLING WINES
A SIMPLE PLEASURE: Slowing down, raising a glass and enjoying the moment, whether the occasion is a milestone celebration or an ordinary evening made a little more special.
OTHER OPTIONS Chateau des Charmes Éclat! Bubbles VQA (Ontario) Aromas of orchard fruits, citrus zest and white peach with subtle floral undertones and a hint of fresh bread. Medium-bodied with delicate flavours of green apple, lemon and melon carried by lively acidity. Esprit de Cote des Roses Brut Rose (France) Elegant nose revealing subtle notes of fresh red berries and white flowers. The palate is lively with a delicate, creamy mousse; an ideal balance between freshness and roundness, revealing a silky, slightly toasted finish. Benjamin Bridge Methode Classique Brut (Nova Scotia) A blend of L'Acadie and Chardonnay grapes. On the nose, bright aromas of lemon, red apple and biscuit with hints of smoke and sea minerals undertones. The palate is crisp and vibrant with notes of apple, lime blossom and toast with a clean finish.
Available at select Manitoba Liquor Marts and other liquor retailers across Manitoba. Please enjoy responsibly.
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COZY BEVERAGES TO TRY THIS FALL AND WINTER IN MANITOBA BY BRENNA HOLEMAN FOR BEVERAGES TO TRY THIS FALL AND WINTER ACROSS THE PROVINCE. ’Tis the season for cozy sweaters, crackling fireplaces and a beverage that will warm you from the inside out. Whether your tipple of choice is a strong coffee, an innovative cocktail or a cup of tea, Manitoba has you covered. Check out some of our suggestions below for beverages to try this fall and winter across the province.
WINNIPEG Low Life Barrel House
Few places can pull off being an excellent brewery, cidery and winery, but Low Life Barrel House does it all. As the temperatures drop, stop in for a flight of their beer, cider or organic wine. Our pick for chilly weather is the Dark Mild, a refreshingly light beer layered with notes of chocolate and toffee. It pairs perfectly with the Beer Can Chicken from Snack Haüs, a must-try eatery tucked inside Low Life. Solera Is there anything more appealing than an intimate speakeasy on a frosty evening? Head through the secret door at South Osborne's Tabula Rasa to be dazzled by Solera's undeniably cool vibe and relaxed ambiance. The Apiary, one of Solera's signature drinks, is the ultimate winter cocktail, made with hazelnut oil fat-washed rye, honey grappa and smoked chamomile. Trust us, Solera is the kind of place you'll want to linger over cocktails for hours. Amsterdam Tea Room For those who love a piping hot cup of tea on a crisp day, you're in luck: Amsterdam Tea Room has an amazing selection of teas from around the world, including oolong, maté and pu-erh. Feel like something with a little more kick? Choose from their extensive tea cocktail list, including tea cocktail flights. Our choices on a winter's eve include the Cherry Bomb, Boozy London Fog or Rye-ing to Go, all served hot. Good Neighbour Brewing Company Good Neighbour Brewing Company always has something exciting up its sleeve. This fall, sip on a Pumpkin Spice Latte Stout or Espresso Martini Stout, and check out their experimental holiday beers (past flavours include candy cane mocha and eggnog chai latte). They also serve a mean fire- poked or "brûlée" beer on special occasions in the colder months. Head to their South Osborne cold beer shop, West Broadway tasting room or Next Door, a restaurant at the front of the brewery where all their small-batch beers are tapped. Sous Sol Nestled up at Sous Sol with one of their signature cocktails in hand is the perfect way to spend a blustery winter evening. Forget sleek and modern — Sous Sol is filled with vintage furniture, Persian rugs and an unforgettable interior lit mainly by candlelight. Choose from their extensive wine list or try one of their signature cocktails. The Snow Queen, made with snap pea-infused vodka, white vermouth and menthol bitters, seems apt for the season.
LOW LIFE BARREL HOUSE - WINNIPEG
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TRAVEL MANITOBA
NORTH The Orange Toad, Flin Flon
Pop into The Orange Toad for specialty drinks and homemade baking that are sure to warm your soul on a wintry day. This comfy spot is known for its welcoming atmosphere and inventive menu. Think English Toffee lattes, pumpkin chocolate chip muffins and hazelnut caramel coffee, all made with small-town love. What could be better? CENTRAL Dead Horse Cider Co., Winkler When we think of fall drinks, we think of apple cider. Enter: Dead Horse Cider Co. While the taproom is only open on select weekends in the fall (check their social media to confirm), you can pick up their tasty offerings at Manitoba Liquor Marts and craft markets around the province. Try the Maple Cinnamon Spiced Apple Cider for a flawless blend of rich maple syrup, a dash of cinnamon and crisp apple — it's apple pie in a glass, in other words. Crack open a can around a fire pit underneath the stars for the quintessential fall experience. Rendezvous Eatery & Taproom, Morden One of Morden's favourite neighbourhood spots, Rendezvous Eatery & Taproom has a great selection of wine, craft beer and cocktails. We recommend one of their own beers; try the Arlington Ale, a traditional amber ale with hints of caramel and sweetness (without any heaviness). Another hit to sample this season is the Winter Sangria, which combines a house-made mix of apple and cinnamon with prosecco. Lily Stone Cafe, Rosenort Tucked inside a charming heritage farmhouse about 40 minutes from Winnipeg, Lily Stone Cafe feels like stepping into a storybook. The star of the show is their High Tea, with loose-leaf teas from Cornelia Bean poured into fine china and served alongside sandwiches, scones and sweets. Looking for something festive? Try their Holiday High Tea from Nov. 16 to Jan. 19. Be sure to call ahead; reservations are recommended. Bee Boyzz Honey & Meadery, Oak Bluff Bee Boyzz Honey & Meadery is Manitoba's first and only bee-to-bottle meadery. Family-owned and -operated, Bee Boyzz's apiary produces honey for a lineup of delicious products, including honey wines, craft mead, mocktails and sparkling teas. When the snow begins to fall, cuddle up with a glass of Apple Mead wine or Winter Spiced Cranberry Craft Mead.
SOLERA - WINNIPEG
THE ORANGE TOAD - FLIN FLON
DEAD HORSE CIDER CO. - WINKLER
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TRAVEL MANITOBA
Grey Wolf Café, Dugald Head to Grey Wolf Café for a strong sense of community and culture alongside a fantastic cup of coffee. This family- and Indigenous-owned café encourages conversation with every cup poured, from drip coffee to peppermint tea to the exceptional flavoured lattes. Treats from Hildegard's Bakery, freshly baked bannock and breakfast sandwiches are tasty accompaniments for your drink. Trail's End Coffee, Elma Some of the best coffee stories start small, and Trail's End Coffee is proof. Founder Andrew Goossen first roasted beans at home in a Whirley Pop popcorn popper. Today, his artisan roastery in Elma serves thoughtfully sourced coffee from around the world. On a frosty morning, warm up with their signature Rustic Trail Latte (made with cinnamon and dark brown sugar mixed in with the espresso) or keep it simple with a fresh cup of drip. Grab a bag of beans on your way out so you can bring a taste of Trail's End home. WEST Soleil Coffee & Gift Shop, Swan River If you haven't tried coffee from family-owned Soleil Coffee and Gift Shop, you're in for a real treat. Found inside a small church that's been beautifully renovated to house the café and shop, Soleil prides itself on handcrafted coffee that's roasted to perfection. Try autumn specials such as a harvest chai latte or blueberry cloud matcha, and be sure to stock up on Manitoba-made items in the gift shop while you're there. Cafe Do Good, Brandon Stop in at Cafe Do Good whenever your next caffeine craving hits or you feel like finding a new favourite order. This warm and inviting café offers a stellar lineup of seasonal drinks to choose from that are all bursting with autumn and winter flavours; think cinnamon pear cider, maple sea salt shaken espresso or pumpkin matcha. Whether you're visiting with a friend, unwinding with a book or picking up an order to go, Cafe Do Good is a wonderful option on a chilly day. MJ's Coffee Bar & Bistro, Virden Road-tripping along the Trans-Canada? Make time for a stop at MJ's Coffee Bar & Bistro in Virden. Here, every cup starts with beans roasted down the road in Brandon and ground fresh each day. Try a classic drip coffee paired with a hearty breakfast or lunch to fuel the rest of your drive.
OWL WING COFFEE HOUSE - WHITESHELL PROVINCIAL PARK
INTERLAKE Interlake Brewing Co., Gimli
Just steps from the beach, Interlake Brewing Co. proves that Gimli isn't just a summer destination. This family-friendly restaurant and microbrewery stays open year-round, with live music, trivia and karaoke nights to keep the winter blues away. Settle in with a pint and a plate of comfort food, and you'll quickly see why locals keep coming back year-round. EAST Stone City Coffee Roasters, Steinbach With two locations in Steinbach, Stone City Coffee Roasters only roasts Specialty Grade Arabica, making every cup a testament to the craft of coffee roasting. For java lovers, their drip coffee is pure bliss. If you're after something fancier, try one of their fun seasonal offerings, including a mini donut macchiato, pumpkin cheesecake chai and, for kids, a banana bread sipper. You can also purchase their beans and coffee syrups to make your favourite at home. Located in the main lodge of Falcon Trails Resort, Owl Wing Coffee House is the ideal place to warm up after a day on the ski trails. Cozy up by the crackling fireplace, gaze out the windows at the snowy landscape and enjoy a menu filled with winter essentials: hot chocolate, spiced lattes and chai tea. Bonus: the café uses coffee beans from Manitoba favourite Little Sister Coffee Maker. Owl Wing Coffee House, Whiteshell Provincial Park
Photos courtesy of Travel Manitoba
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KOMFORT KITCHEN
JAMES AVENUE PUMPHOUSE
Let your taste buds guide you
LAKE OF THE WOODS BREWING COMPANY
Sometimes it can be hard to choose the right path. Make things easy and give your itinerary a flavour boost—get the Manitoba Brew Pass or follow the Manitoba Perogy Trail (or do both!). You’ll be supporting local restaurants, getting exclusive perks and finding hidden gems to return to again and again.
MANITOBA PEROGY TRAIL Download the app and visit 25 of the participating restaurants to earn your perogy pin! Scan the QR Code to start the trail. MANITOBA BREW PASS Get exclusive discounts at breweries and master distilleries. Scan the QR Code to purchase your pass.
travelmanitoba.com/passes
CROCKPOT FRENCH ONION SOUP | SERVINGS: 6 | PREP TIME: 20 MINUTES | COOK TIME: 10 TO 13 HOURS | CALORIES PER SERVING: APPROX. 550 T HIS SLOW-COOKER FRENCH ONION SOUP delivers deep, savoury flavour with minimal hands-on time. The onions slowly caramelize until golden and sweet, then simmer with rich beef broth, wine and herbs before being finished with bubbly Gruyère- topped toast. Soup Seaso N When the days grow shorter and the temperatures drop, few things are more comforting than a pot of homemade soup. These two cold-weather favourites — creamy roasted butternut squash and slow-cooked french onion — bring rich flavours, warming aromas and plenty of cozy appeal to the table.
INGREDIENTS: 6
brown. If your slow cooker tends to produce a lot of liquid, leave the lid slightly ajar for the final hour. 3. Deglaze for extra flavour. For the richest result, transfer the onions to a large skillet after slow-cooking. Cook over me- dium-high heat for 10–15 minutes, stirring frequently, until they're dark brown and the excess moisture has evaporated. Add the garlic for the final minute. 4. Return to the crockpot. Add the onions, beef broth, wine, thyme, bay leaf, pepper and Worcestershire sauce. Cook on LOW for another 2–3 hours or high for about 1 hour. 5. Finish. Remove the thyme and bay leaf. Stir in the brandy/cognac, if using, and taste for salt. 6. Cheese toast. Toast baguette slices separately, cover with Gruyère and option- al Parmesan, and broil until bubbling and browned. 7. Serve. Ladle soup into bowls and top with the cheesy toast.
large yellow onions, thinly sliced
4 1 1 1 3 6 2 2 1
tbsp butter, melted
tbsp olive oil
tsp salt
tsp sugar, optional cloves garlic, minced cups rich beef broth
1/2
cup dry white wine or dry sherry tbsp brandy or cognac, optional
sprigs fresh thyme
bay leaf
1/2 1–2
tsp black pepper
tsp Worcestershire sauce
1 baguette 2–2 1/2 cups grated Gruyère 1/2
cup Parmesan, optional
INSTRUCTIONS: 1. Start the onions. Put sliced onions, melted butter, olive oil, salt and sugar into a 6-quart slow cooker. Stir well. 2. Slow-caramelize: Cook on low for 8–10 hours, stirring once or twice. The onions should be very soft and deep golden
NOTE: If you want maximum flavour without babysitting the onions, do the initial 8–10 hours in the crockpot, then give the onions that 10–15 minute stovetop browning step before adding the broth. That extra step makes a noticeable difference in the finished soup.
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SOUP SEASON
Freezing Freeze the soup by itself for up to about 3 months . Freeze/ refrigerate the baguette separately and add fresh cheese when reheating.
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SOUP SEASON
CREAMY ROASTED BUTTERNUT SQUASH SOUP | SERVINGS: 6 | PREP TIME: 20 MINUTES | COOK TIME: 45 TO 55 MINUTES CALORIES PER SERVING: APPROX. 180 (WITHOUT OPTIONAL TOPPINGS) AS THE DAYS GROW COOLER, few dishes are as inviting as a bowl of creamy roasted butternut squash soup. Roasting the squash, onions, red pepper, celery, car- rots and garlic together brings out their natural sweetness and creates rich, caramel- ized flavour. Fresh rosemary and thyme add a savoury herbal note, while a touch of smoked paprika gives the soup a subtle smoky finish. Serve it with warm crusty bread and Parmesan crisps for a comforting family meal or garnish with fresh herbs and toasted pumpkin seeds for an elegant fall starter.
INGREDIENTS: 1
pepper, smoked paprika, rosemary and thyme. Toss the vegetables directly on the baking sheet to coat evenly, keeping the squash halves in place. 5. Roast everything together. Roast the squash and vegetables for 35–45 minutes, stirring the vegetables once or twice during roasting. The squash is ready when the flesh is very tender and easily pierced with a fork and the vegetables are tender and lightly caramelized. If the vegetables are done before the squash, remove them and allow the squash to continue roasting until tender. 6. Scoop out the squash. Let the squash cool slightly, then scoop the roast- ed flesh away from the skin with a large spoon. Discard the skins. 7. Make the soup. Transfer the roast- ed squash and vegetables to a large pot. Add the vegetable broth and bring to a gentle simmer. Cook for 5–10 min- utes to allow the flavours to meld. 8. Blend until smooth. Use an immer- sion blender to puree the soup until silky smooth. Alternatively, carefully blend in batches in a countertop blender. 9. Adjust the seasoning. Taste and add additional salt and pepper if need- ed. Add a little more vegetable broth if the soup is thicker than you prefer. 10. Finish and serve. For an ex- tra-creamy finish, stir in a splash of heavy cream or coconut milk. Ladle into bowls and garnish with fresh thyme or rosemary, toasted pumpkin seeds, a drizzle of olive oil and a Parmesan crisp.
large butternut squash large onion, roughly chopped red bell pepper, seeded and chopped carrots, peeled and sliced
1 1 2 2
celery stalks, chopped 4–5 garlic cloves, peeled 3 tbsp olive oil 1 tsp salt, plus more to taste 1/2 tsp freshly ground black pepper 1/2 tsp smoked paprika 1 tsp fresh rosemary, finely chopped 1 tsp fresh thyme leaves 4 cups vegetable broth Optional toppings • Parmesan crisps • Toasted pumpkin seeds • Fresh thyme or rosemary • Drizzle of olive oil • Splash of heavy cream or coconut milk INSTRUCTIONS: 1. Preheat the oven to 400 F. 2. Prepare the squash. Cut the but- ternut squash in half lengthwise. Scoop out and discard the seeds and stringy pulp. Brush the cut sides with olive oil and season with salt and pepper. 3. Arrange the vegetables. Place the squash halves cut-side up on a large, rimmed baking sheet. Arrange the chopped onion, red pepper, carrots, celery and garlic around the squash. 4. Season everything. Drizzle the vegetables with the remaining olive oil. Sprinkle the vegetables with salt,
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SOUP SEASON
CRISPY PARMESAN CHEESE CRISPS | SERVINGS: 12 CRISPS
ONE INGREDIENT. BIG CRUNCH. SERIOUSLY ADDICTIVE. These golden Parmesan crisps come together in minutes and make the perfect low-carb snack, soup garnish, salad topper or charcuterie-board bite. INGREDIENTS: 2 cups shredded Parmesan cheese INSTRUCTIONS: 1. Heat oven to 375 F. Line a sheet pan with parchment paper or a silicone baking mat. 2. Scoop 1 tbsp of Parmesan onto the pan, leaving about 2 inches between each mound. Gently flatten each mound into a thin round. 3. Bake for 7–9 minutes, or until the edges are golden brown and the centres look crisp. 4. Remove from the oven and let cool on the pan for 3–4 minutes. Transfer to a wire rack with a spatula and let cool completely. 5. Serve immediately — or try them crumbled over soups, salads, eggs or your favourite low-carb dishes.
EASY FLAVOUR TWISTS: Spicy: Add a pinch of crushed red pepper flakes. Herby: Sprinkle with Italian seasoning or dried rosemary.
Garlic Parmesan: Add a light sprinkle of garlic powder. Peppery: Add freshly cracked black pepper before baking.
Make-Ahead Note The soup can be made up to 4 days ahead and stored in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed. It also freezes well for up to 3 months.
HOW TO STORE: Keep completely cooled crisps in an airtight container at room temperature for up to 5 days. Skip the refrigerator — it can introduce moisture and make your crisps soft.
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From velvety roasted butternut squash to savoury french onion, the right wines bring warmth and flavour to every bowl. With a variety of styles and price points, there is a perfect pairing for every palate and every table. A Perfect Pour for Soup Season
A flavourful pairing for butternut squash soup
A delicious accompaniment to French onion soup
DIPINTI CHARDONNAY Italy, Trentino-Alto Adige
NÛBA BY AUBERT & MATTHIEU France, Languedoc-Roussillon Cinsault & Grenache $35.99
A GROWER’S TOUCH CHARDONNAY New Sout Wales, Australia
FAMILLE MORIN BEAUJOLAIS- VILLAGES France, Beaujolais Gamay $36.99
Chardonnay $19.99
Chardonnay $18.99
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a little festive flair
BRAMBLE COCKTAIL
Deep berry flavours and a bright citrus kick make the Bramble a striking addition to your holiday cocktail lineup. With its rich blackberry colour and refreshing gin base, this elegant drink brings a little festive flair to any seasonal gathering.
INGREDIENTS: 2 oz gin 1 oz lemon juice 2 oz blackberry liqueur Ice (crushed is preferred) Blackberries INSTRUCTIONS:
1. Fill a rocks glass with crushed ice. 2. Add the gin and lemon juice, then pour the blackberry liqueur over the top. Stir gently to combine. 3. Garnish with fresh blackberries and serve immediately.
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Party-Ready BiteS These crowd-pleasing appetizers are made for sharing, from sweet-and-spicy cauliflower bites to creamy, cheesy dips.
INGREDIENTS: Cauliflower 1 large head cauliflower, cut into bite-sized florets 2 tbsp olive oil 1 tsp garlic powder 1/2 tsp smoked paprika 1/2 tsp salt 1/4 tsp black pepper Maple Sriracha Glaze 3 tbsp pure maple syrup 2 tbsp Sriracha sauce 1 tbsp soy sauce 1 tsp rice vinegar Garnish 1 tbsp sesame seeds 2 green onions, thinly sliced INSTRUCTIONS: 1. Preheat oven to 425 F. Line a baking sheet with parchment paper. 2. In a large bowl, toss cauliflower with olive oil, garlic powder, smoked paprika, salt and pepper until evenly coated. 3. Spread cauliflower in a single layer on the prepared baking sheet. 4. Roast for 25 to 30 minutes, turning once halfway through cooking, until tender and lightly browned. 5. Meanwhile, whisk together maple syrup, Sriracha, soy sauce and rice vinegar in a small bowl. 6. Transfer the roasted cauliflower to a large bowl and pour the glaze over top. Toss until evenly coated. 7. Return cauliflower to the baking sheet and roast for an additional 3 to 5 minutes, allowing the glaze to caramelize slightly. 8. Transfer to a serving platter and garnish with sesame seeds and green onions. 9. Serve warm. TIPS: • For extra crispness,
MAPLE SRIRACHA CAULIFLOWER BITES | SERVINGS: 6 | PREP TIME: 15 MINUTES | COOK TIME: 30 MINUTES | CALORIES PER SERVING: APPROX. 170
CRISPY ROASTED CAULIFLOWER tossed in a sweet and spicy ma- ple-Sriracha glaze delivers big flavour with minimal effort.
Combining the warmth of maple syrup with the kick of chili sauce, these colourful bites are an easy vegetar- ian appetizer that travels well and
disappears quickly at potlucks, game- day gatherings and holiday parties.
T IP Adjust the amount of
Sriracha to suit your preferred spice level.
roast the cauliflower on a preheated baking sheet. •These bites can be pre- pared up to a day ahead and reheated in the oven before serving.
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