A Splash of Something Brilliant. This season of renewal also brings a sense of anticipation for sun-kissed celebrations and opportunities for exploration. To spark a spree of springtime escapades, keep on reading! You’ll discover ideas for adventures, including game night get-togethers and spring break road trips.
MANITOBA SAVOUR SPRING 2026 MANITOBA’S PREMIER FOOD, DRINK AND LIFESTYLE MAGAZINE
A Splash of Something Brilliant
IN THIS ISSUE: MANITOBA'S VINEYARD GRACE IN FULL BLOOM MODERN PRAIRIE FATHER … AND MORE!
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EXPLORE WHAT MANITOBA HAS TO OFFER / 08
Contents SPRING 2026
4 EDITOR'S MESSAGE 5 RESIDENT EXPERT From lemonade to legacy 6 SAVOUR THE MOMENT Manitoba event spotlight 8 TRAVEL MANITOBA 30 things to do this spring 12 MANITOBA'S VINEYARD
A Prairie industry never thought possible
17 ROAD TRIP
Tips for a safe and fun spring break road trip 18 WHAT GOES AROUND LASTS YEAR-ROUND Robust red potatoes are adept at enduring 20 SCALLOPED POTATOES Simply effortless 22 SIP INTO SUMMER Manitoba’s hottest RTDs have arrived 24 WINES OF NORTHERN ITALY Shaped by mountains, history and passion 28 MANITOBA EGG FARMERS Rhubarb scones 29 GRACE IN FULL BLOOM A Savour Manitoba Mother’s Day feature 32 THE SAVOUR BRUNCH GUIDE Not simply a meal; an atmosphere 34 MOTHER’S DAY RECIPES Mouth-watering delights for Mom 38 WEDDING RECEPTION MENU How to manage that critical cuisine 39 SALAD GREENS They pack the biggest punch
SHRUGGING DOCTOR / 12
THE SHRUGGING DOCTOR / 14
/ 22 SUMMER SIPPERS
2 | SPRING 2026 | SAVOUR MANITOBA
CONTENTS
MOTHER'S DAY RECIPES / 34
ROASTED VEGETABLES / 43
40 POTATO BUNS Elevate any meal 41 BRINGING SPRING TO LIFE In the greenhouse 42 VEGETABLES THAT CARRY US The backbone of Manitoba’s spring eating 43 ROASTED HARVEST VEGETABLES Hearty one-pan perfection 44 10 TIPS FOR GREAT TACOS Master this popular dish 45 ELEVATED BACKYARD EXPERIENCE Enhance the functionality and appeal of your backyard 46 MODERN PRAIRIE FATHER
/ 24 WINES OF NORTHERN ITALY
BBQ BACK RIBS / 50
A Savour Manitoba Father’s Day feature 48 THE SAVOUR GRILL GUIDE What’s that grill? 50 FATHER’S DAY RECIPES Grilled to perfection 55 HEALTHYGRILLING How to make grilling healthier 56 GAME NIGHT 10 tips for hosting an entertaining game night
SAVOUR MANITOBA | SPRING 2026 | 3
EDITOR Editor & Goodbye winter! Hello spring!
MANITOBA SAVOUR
Spring 2026 | Volume 4 | Issue 1
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, Ken Waterman ADVERTISING Myles O’Reilly, Sales Manager Amy Anders, Nelson De La Cruz, Joel d'Eschambault, Rebecca Fitzpatrick, Gustavo Luy, Sydnee Pham © 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
S pring is in the air — and with it comes the promise of warmer days, chirping songbirds and budding blooms. This season of renewal also brings a sense of an- ticipation for sun-kissed celebrations and opportunities for exploration. To spark a spree of springtime escapades, keep on read- ing! You’ll discover ideas for adventures, including game night get-togethers and spring break road trips. With something for everyone, this edition of Savour Manitoba magazine features plenty of mouth-watering recipes to tempt your taste buds — and maybe even inspire a customized menu to celebrate the mother and father figures in your life. If you’re looking for something to sip along with your meal, you might consider a Manitoba-made wine, Italian vino or ready-to-drink cocktail. Spring is here, so let’s collectively exhale as we Savour Manitoba and all it has to offer.
Printed in Canada. Please recycle where facilities exist.
Savour Manitoba magazine is published on Treaty 1 Territory and the homeland of the Métis Nation.
Cover Photos: Pixel-Shot / Hunman / The 2R Artificiality / spyrakot / Adobe Stock
4 | SPRING 2026 | SAVOUR MANITOBA
RESIDENT EXPERT
EXPERT & Expert
WILLOWS: From Lemonade to Legacy ENTREPRENEURSHIP CHOSE HIM
Led by his entrepreneurial spirit, Willows began working on his first “real” business when he was 18 years old, along with his business partner and class- mate Zach Isaacs. In 2014, the duo set their sights on developing an alcohol company that opened to the public in early 2017. Shrugging Doctor Beverage Company, Manitoba’s first-ever commercial wine vineyard, continues to grow from the young entrepre- neurs’ initial $50 investment. Willows and Zach grow specially engineered hybrid wine grapes that survive Manitoba’s cold winters at their Pembina Valley vineyard. From there, they use these grapes to make wine at their winery in Winnipeg, along with wine from other Prairie fruits. Adding to their offerings, they make cider from local apples and mead from local honey. They also create sangria and wine coolers, which they serve from their restaurant and wine bar in sunny St. James. In 2023, Willows used his business experience and accumulated capital from the successful wine project to begin acquiring and operating more businesses. To start, he acquired Winnipeg’s Maple Leaf Rubber Stamp, a manufacturer of rubber stamps and other engraved items. The owners of the long-standing company, which was founded in 1932, were ready to retire and wanted to pass the torch. In 2025, Willows acquired 114-year-old CanMark Industries, which is another custom engraver and stamp-maker. Willows is not yet 30 and runs all three companies — and since business is his ultimate passion, he plans to continue acquiring, running and growing businesses for the rest of his life.
WILLOWS IN 2025
W illows Christopher, often referred to interest in business sparked at a young age — he launched a lemonade stand at age five and ran it for many summers before beginning a freelance vide- ography business at just 13 years old. He was never interested in formal education and graduated high school with a 48 per cent average that the administra- tion rounded up to a 50 per cent passing grade so they “wouldn’t have to see him again.” mononymously as “Willows,” is a lifelong entrepreneur based out of Winnipeg. His
SOCIALS: • Willows’ Winery: ShrugDoc.com | @ShrugDoc • Willows’ Stampery : MapleLeafRubberStamp.ca | @MapleLeafRubberStamp • Willows’ Engraver: CanMarkIndustries.com | @CanadianMarking • Willows’ personal social media: @VoteWillows • Willows’ finance brand: @DrunkDividends
SAVOUR MANITOBA | SPRING 2026 | 5
MANITOBA SPOTLIGHT Moment Savour the
TINY BEAUTIFUL THINGS April 7, 2026 Winnipeg Tiny Beautiful Things explores Cheryl Strayed’s experience as an online advice columnist. pte.mb.ca/performances/ tiny-beautiful-things WINNIPEG HOME + GARDEN SHOW April 9–12, 2026 Winnipeg The Winnipeg Home & Garden Show offers innovative products and hundreds Get ready for The Orchestra Games — where music goes for the gold! wso.ca/whats-on/ck3-the -orchestra-games/ A TASTE OF MAPLE April 17–26, 2026 St.Pierre-Jolys Four days of maple syrup dinners and two days of for brunch. THIRD + BIRD: SPRING MARKET April 17–19, 2026 Winnipeg of experts under one roof. winnipeghomeandgarden show.com THE ORCHESTRA GAMES April 11, 2026 Winnipeg
PROPS N HOPS April 18, 2026 Winnipeg A unique experience tasting beer under the wings of history. eventbrite.ca/e/air-cadet-league- props-n-hops-2026- tickets-1974932502278 WINNIPEG COMEDY FESTIVAL April 20–26, 2026 Winnipeg Proof that Winnipeg knows how to bring the laughs. winnipegcomedyfestival.com RWB ON THE EDGE TOUR 2026 April 13–25, 2026 Various Manitoba venues On the Edge Tour is coming to a venue near you. A show for the whole family. rwb.org/performance/ on-the-edge-tour/ RUBABOO–A MÉTIS CABARET April 29–May 23, 2026 Winnipeg Diverse cultural influences invite us to reflect on the ongoing journey of cultural preservation and pride. royalmtc.ca/Current-Plays/Ruba- boo-A-Metis-Cabaret.aspx
APRIL ASTRONOMY NIGHT AT FORT WHYTE March 19–April 16, 2026 Winnipeg Take a trip through the stars inside the Star Dome. fortwhyte.org ROYAL MANITOBA WINTER FAIR March 30–April 4, 2026 Brandon A celebration of agriculture, entertainment and community spirit. provincialexhibition.com/royal-mani- toba-winter-fair/ WMCA PRESENTS THE IMPROVISERS April 1, 2026 Brandon A touring stand-up and improv comedy show. wmca.ca/events/wmca- presents-the-improvisers GAME NIGHT AT THE LEAF April 2, 2026 Winnipeg Solve escape room-inspired puzzles in each unique biome at The Leaf. assiniboinepark.ca
Spring is in the air! Third + Bird’s annual Spring Market is back at Exhibition Place. thirdandbird.com
6 | SPRING 2026 | SAVOUR MANITOBA
MANITOBA EVENTS
From vibrant food festivals to intimate tasting events and seasonal markets, Manitoba is brimming with experiences that celebrate the province’s rich culinary and cultural landscape. Our curated list offers a selection of upcoming events that matter to Savour Manitoba readers — whether you're a passionate foodie, a local artisan supporters or simply looking to savour the best of what our communities have to offer.
MOZART & SHOSTAKOVICH May 9–10, 2026 Winnipeg The enormity of this symphony is among the most unforgettable experiences in classical music. wso.ca/whats-on/a5-mo- zart-and-shostakovich THE GOLDEYES’ HOME OPENER May 19, 2026 Winnipeg The home opener marks the first of seven spectacular fireworks displays. goldeyes.com A HUEY LEWIS AND THE NEWS EXPERIENCE May 23, 2026 Scanterbury Experience the music of Huey Lewis and the News with Hip 2B Square. southbeachcasino.ca WINNIPEG BLUE BOMBERS VS BC LIONS May 29, 2026 Winnipeg Come cheer on the Bombers as they
TABLE FOR 1200 May 30, 2026 Winnipeg A spectacular pop-up outdoor dining experience in an absolutely unique setting. storefrontmb.ca/tablefor1200 JUNE MANITOBA SUMMER FAIR June 3–7, 2026 Brandon A beloved community tradition, one of western Manitoba’s largest summer celebrations. provincialexhibition.com/manito- ba-summer-fair/ THE GUESS WHO June 5, 2026 Winnipeg The ambassadors of Canadian rock, whose influence can be heard in countless acts. canadalifecentre.ca/calendar-events/ the-guess-who/ THE BIG PINOY JAM CONCERT June 13, 2026 Steinbach Southeast Manitoba unites for the first ever big celebration of Filipino Heritage Month! facebook.com/thebigpinoyjam/
MAY STARS ON ICE May 6, 2026 Winnipeg Highlighting Canada’s Olympic aspirations, world-class talent and the beauty of figure skating. canadalifecentre.ca/calendar- events/stars-on-ice-9/ MISS HOLMES May 7–10, 2026 Winnipeg Join Miss Sherlock Holmes and Dr. Dorothy Watson as they work together. hoodanddagger.ca APPLE + PINE SPRING MARKET May 9, 2026 Brandon Manitoba’s premier pop-up market for everything locally designed, crafted and inspired. appleandpinemarket.com GENEVIÈVE IN RAINY DAY IN PARIS May 9, 2026 Winnipeg Welcome to the French Chanson & Jazz Night at Garrick Hotel. facebook.com/Garrick HotelWinnipeg/
take on the BC Lions. bluebombers.com
SAVOUR MANITOBA | SPRING 2026 | 7
THINGS TO DO THIS SPRING IN MANITOBA 30
1. Brandon’s Royal Manitoba Winter Fair, held at the end of March, is a fun way to say goodbye to winter and hello to spring. The agricultural event includes show jumping, competitions, livestock displays and live entertainment. 2. Many seasonal museums around the province open in spring. Check out the Maritime Museum of Manitoba in Selkirk, the Commonwealth Air Training Plan Museum in Brandon or the Pembina Threshermen’s Museum in Morden-Winkler. 3. Make your way to the Centre Culturel Franco-Manitobain in Winnipeg at the end of March to experience Unsolved: A Cirque Mystery . This aerial show is filled with mesmerizing performances and a few secrets beneath the big top. 4. Did you know that Manitoba has the largest known concentration of red-sided garter snakes in the world? Head to Narcisse to witness thousands of snakes wriggling together in huge mating balls, a sight that must be seen to be believed. 5. The prairie crocus is Manitoba’s official flower, so what better way to celebrate spring than to see thousands of them bloom in April? Head to Arden to see this phenomenon, where you can also see the world's largest crocus monument. 6. Sample Winnipeg’s incredible Indigenous culinary scene. Some of the standouts include Promenade Brasserie, Feast Café Bistro, Shelly's Indigenous Bistro and Hambo’s Restaurant. 7. Dine at Table for 1200 in Winnipeg, an event that brings together food and art through an outdoor pop-up experience with a location that’s only revealed the day of the event. 8. Pride season is here! Celebrate Manitoba’s 2SLGBTQIA+ community with the Pride Winnipeg Festival, Brandon Pride Week , the Pembina Valley Pride March, Steinbach Pride and many more throughout the warmer months.
BY BRENNA HOLEMAN
From fun festivals and beautiful hikes to patio dining, this is a great season for exploring the best of what Manitoba has to offer. Let's get into it with 30 things to do this spring in Manitoba!
PRAIRIE WIND MUSIC FESTIVAL
8 | SPRING 2026 | SAVOUR MANITOBA
TRAVEL MANITOBA
RED RIVER EX
WINNIPEG JAZZ FEST
SAM WALLER MUSEUM, THE PAS
Photo by Daniel Sullivan courtesy of Winnipeg Jazz Fest
9. Head to the annual Kidsfest at The Forks in early June, where live music, daredevil circus acts and hilarious comedians will wow you and the whole family. 10. June brings the Winnipeg International Jazz Festival to town, featuring Canadian and international musicians specializing in a wide range of jazz genres. Head to the Exchange District for ticketed events and free outdoor performances. 11. For those craving a bit of adventure, head out on a road trip through northwestern Manitoba after the snow thaws. Highlights include visiting the Sam Waller Museum in The Pas, swimming in Clearwater Lake , fishing in Bakers Narrows, exploring the Cranberry Portage Heritage Museum and saying hello to the Flintabbatey Flonatin statue in Flin Flon.
12. Learn about human rights at the Canadian Museum for Human Rights, where the award-winning exhibition Love in a Dangerous Time explores a little known part of Canada's history. 13. Test your escape skills at one of the province’s many escape rooms. Perfect for a rainy-day activity, try The Puzzler Escape Rooms in Steinbach or Real Escape Room in Winnipeg. 14. For golfers, warmer weather means one thing: the courses are open! Head to Pleasant Valley Golf Club in Belmont, Swan River Golf and Country Club or the Lakeview Hecla Golf Course for some of the best golfing in the province. 15. The Prairie Wind Music Fest in Cypress River is perfect for those who love discovering up- and-coming Canadian talent. Held annually in June, experience three
days of diverse music at this small festival that has a big heart. 16. June also means it’s time for the Red River Ex ! Make your way to the world’s largest travelling fair, where the midway rides, live entertainment and tasty concessions will thrill you. 17. Classical music fans have many options to enjoy in spring, including the Agassiz Chamber Music Festival in May and numerous shows presented by the Royal Manitoba Theatre Centre, Winnipeg Symphony Orchestra and the Royal Winnipeg Ballet . 18. Doors Open Winnipeg in May is a once-a-year occasion that opens architecturally, historically and culturally significant buildings to the public. Don’t miss the chance to explore some of the city’s most secretive spots.
SAVOUR MANITOBA | SPRING 2026 | 9
TRAVEL MANITOBA
19. History buffs rejoice: there are over a dozen forts in Manitoba. Explore Manitoba’s past by visiting Lower Fort Garry in St. Andrews, Fort Dauphin, Fort la Reine in Portage la Prairie, Fort Dufferin in Emerson or the Prince of Wales Fort in Churchill. 20. Take me out to the ball game, indeed! The Winnipeg Goldeyes return to the diamond at Blue Cross Park in May, so take advantage of the longer evenings with a baseball game Winnipeg Comedy Festival returns to the Gas Station Arts Centre and Burton Cummings Theatre for six days of humour featuring a variety of performers. 22. It’s no secret that Manitoba is home to many fantastic breweries. Take your love of beer a step further by heading to the Beer is Art Festival in April. 23. We’re Canadian — of course we love maple syrup! Celebrate all things sweet with one of the province’s maple syrup festivals, including the Manitoba Maple Syrup Festival in McCreary or the Sugaring Off Festival in St-Pierre-Jolys. and a couple of hot dogs. 21. Ready to laugh? The 24. Celebrate the music of a jazz legend with The Jazz Room: A Tribute to Ella Fitzgerald . With two dates this spring, enjoy some of her most iconic songs and greatest hits in an intimate setting. 25. Get ready to have a blast at one of the province’s many fairs and street festivals in June, including Summer in the City in Steinbach, the Niverville Fair and the Ellice Street Festival hosted by the West End Cultural Centre in Winnipeg. 26. Visit the Winnipeg Art Gallery- Qaumajuq for their new spring exhibits, including Ningiukulu Teevee: Stories from Kinngait, a collection of works by Inuit artist Ningiukulu (Ning) Teevee.
FORT LA REINE, PORTAGE LA PRAIRIE
PRINCE OF WALES FORT, CHURCHILL Photo by Wander The Map
LOWER FORT GARRY, ST. ANDREWS
Photo by Visual Soul Studios
27. Kicking off in mid-June, enjoy a bit of music in the fresh air with the Rockin' Gimli Harbour Concert Series . 28. Head to the Manitoba Taste of Asia festival at the end of May for food, performances, art and cultural exchange. 29. The Manitoba Electronic Music Exhibition of Technology, Innovation and Creativity, or MEMETIC for short, is back in Winnipeg in early June. Head to Old Market Square for free techno, dub and house music events. 30. Winnipeg is home to an exciting culinary scene, filled with restaurants that offer innovative menus and inviting atmospheres. Check out some of the city’s newest spots, including Colleen, Naan Culture, Baby Baby, Shirley’s, Snack Häus, SOHO Kitchen + Wine, MLYN Ukrainian Restaurant and Peacock Kitchen & Drinks , which was previously the award-winning Yujiro.
WINNIPEG GOLDEYES
BABY BABY
Photos courtesy of Travel Manitoba
10 | SPRING 2026 | SAVOUR MANITOBA
PINERIDGE HOLLOW
Let your taste buds guide you
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AWAKENING A PRAIRIE INDUSTRY NEVER THOUGHT POSSIBLE ... Manitoba's Vineyard BY WILLOWS CHRISTOPHER I f you know anything about Manitoba, you know it has a reputation for being cold. If you know anything about wine grapes and viticulture,
you know that vines conventionally have trouble growing and surviving in cold regions. So it might come as a surprise that we launched a vineyard in the heart of Manitoba, thousands of kilome- tres away from any others. Our farm, located in southern Manitoba’s Pembina Valley, is surrounded by endless fields of wheat, canola, corn and cattle. SO HOW DID WE GET HERE? I founded a winery with my business partner and childhood friend Zach Isaacs in our hometown of Winnipeg when we each pitched in $25 to buy a jug and some fruit. At the time, I was 18 years old and didn’t know any- thing about wine other than I liked drinking it, and that was the extent of my knowledge of the industry.
THE SHRUGGING DOCTOR VINEYARD Photo courtesy of Shrugging Doctor
We opened Shrugging Doctor Beverage Company to the public on Jan. 21, 2017, when I was just 20 years old. When we first started sell- ing products, we only had rudimen- tary versions of our apple cider, hon- ey wine and a couple other products we have since discontinued. Several months after the launch, we released a line of Prairie fruit wines as well. I still remember the call we got shortly after we were first featured in a Winnipeg Free Press newspaper article. When I picked up the busi- ness line, I began hearing the story of an ambitious orthopedic surgeon named Dr. Jeff Engel, who had purchased land in Manitoba’s scenic Pembina Valley, about 90 minutes south of Winnipeg. He had seen our story in the paper and was interested in making a deal. “Are you interested in making wine from Manitoba-grown grapes?” he asked. Now, I had heard of grape vari- etals such as Concord or Valiant
that grow wild in Manitoba but, in my opinion, they make much better jam than they do wine and would be untenable for our business. “Real wine grapes,” he clarified. My response that day was the same question I’ve been posed thousands of times over the past 10 years: “We can grow wine grapes in Manitoba?” Dr. Engel described his vineyard project as a “hobby gone wrong.” He had planted two acres of grapes to make wine at home, but they proved to be too much to manage and the farm became overgrown. Led by Zach, our team took over the vine- yard completely in 2018 and we’ve been maintaining it ever since. Of course, none of the grapes we grow are the typical varietals that you would have heard of. Merlot and Chardonnay would have a hard time surviving the Manitoba winter. All the grapes growing at our vineyard are hybrids of vitis vinifera, the same species of “normal” wine grapes. These grapes have been hybridized
JAN. 24, 2017, ISSUE OF THE WINNIPEG FREE PRESS
12 | SPRING 2026 | SAVOUR MANITOBA
MANITOBA'S VINEYARD
I often get customers asking if we make ice wine, I suppose because of the connotation of the cold. However, somewhat ironically, our winters are too cold to produce ice wine.
with grapes such as vitis riparia and vitis labrusca, which are wild river grapes that grow in the Prairies. They are bred together to create cold-har- dy hybrid grapes specially made to survive our cold winters. We work with post-secondary institutions including the University of Minnesota and Laval University, which have developed these vines in their agriculture research departments. Contrary to popular belief, Manitoba summers are hot enough and long enough to grow most of the fruits and vegetables in the world. The main problem we run into is that our winters are too cold. Prolonged periods of -40 C will kill the vines before they get established, and it usually takes three to five years to produce usable grapes. We grow all our vines outdoors. We do not cover them in the winter, and we do not go out of our way to protect them from the cold. Our mentality with winter preparation has always been this: in Manitoba you are inevitably going to get a cold snap edging toward -50 C every few years, and if you coddle the grapes too much in the mild winters, they will never survive the real cold ones. As the oldest vines on the farm ap- proach a quarter-century, this ethos has cultivated the strongest vines of the bunch. Today, Zach continues to act as our vineyard manager. With no formal training, he honed his craft on the job with help from online wine-making forums and Wikipedia. Over time, Zach has developed an effective system of pruning, de-leafing and harvesting that suits our unique grapes.
Our vines start budding and flow- ering in the spring, typically in mid to late May. The growing season lasts until the first frost of the season, and we usually harvest during a single day in the second or third week of September. All the grapes are hand- picked by a team of around 40 peo- ple. We process the grapes into wine the following day when we de-stem and crush them into juice. The juice is then fermented and left to age for around 18 to 24 months. I often get customers asking if we make ice wine, I suppose because of the connotation of the cold. However, somewhat ironically, our winters are too cold to produce ice wine. What we produce from our grapes are con- ventional red, white and rosé wines. We produce mostly blends of five to six varietals, although in some years we will make small batches of single varietals as well. We blend the grapes into one wine so that we can take strengths from each different varietal while cov- ering the shortcomings of another. We avoid much added sugar or any unnatural preservatives, so these cold-climate grapes produce wines that are naturally dry, acidic and floral. I often say that the tastes highlight the versatility and quality of Manitoba's agriculture. Nationally and internationally, it's hard to compare our wines to anything else. The wines we make are not commercially produced in any major way anywhere else in the world. Our main grape varietals for red are Frontenac Gris, Frontenac Noir, Marquette and Sabrevois. For white, the varietals are Frontenac Blanc, Vandal Cliche, Prairie Star and Louise Swenson.
GRAPES FROM THE SHRUGGING DOCTOR VINEYARD
With anything unique, it takes a while to find an audience. As we ap- proach 10 years in business, we have built a base of loyal customers who keep surprising and humbling me every single day with their support. We have also won 11 awards in na- tional wine competitions, which has cemented our place in the Manitoba wine industry. As a business owner, perhaps there are more “executive” things I should be doing in the business; however, I often find myself behind the bar in our tasting room and restaurant serving our customers. I love to meet people and share the story of Shrugging Doctor Beverage Company. Most importantly, though, I love to see their faces light up when they find a new wine that they love. Our flights of wine are particular- ly popular, where we provide five three-ounce glasses of anything from our wine menu. Customers can mix and match our core prod- ucts as well as our small batch and seasonal wines. I love matching our products with the homemade food we craft in our restaurant from locally grown ingredients. I am so grateful every day that I can share our creations with the world and hopefully awaken an en- tire wine industry in Manitoba.
SAVOUR MANITOBA | SPRING 2026 | 13
MANITOBA'S VINEYARD
Q: How do you think people’s relationship with drinking changes as they become more curious about flavour rather than just alcohol content? A: I give little thought to people’s relationship chang- ing as that is a private affair. You will never see me judge another human being by how they choose to enjoy alcohol. Some of us enjoy the texture and the mouthfeel, swashing wine in between our cheeks like a squirrel stocking up nuts for the winter. People that value texture overall would be happy to discard the wine into a spit bucket and move on to the next without muddling up their heads. Some of us enjoy the sweet freedom that comes from your inhibitions being lowered and could care less about the taste of the alcohol. Seeing the world through the bottom of a wine glass is like opening your eyes for the first time. Finally, some of us enjoy the “third place,” the social lubrication that comes with alcohol consumption. The bedrock holding our society together and from what empires and nations were built. Q: What role do you think storytelling plays in how we experience what’s in the glass? A: I think storytelling is extremely important. In fact, I had a parable written at the beginning of this article that was cut out by the editors for the sake of brevity and relevancy. Of course, you’ve heard the adage of “If we do not learn history, we are doomed to repeat it,” but I think the story of the glass is the opposite. If we do not heed stories from alcohol, we are doomed to a life without the lessons it taught our ancestors. Q: Is there a flavour or ingredient that immediately signals quality to you, regardless of the drink it’s in? A: Something I found very fascinating in my lifetime running a liquor business is that people’s tastes change so wildly. If you are sheltered, many people may not realize the full extent of flavours and cuisines that exist in the world. I believe every flavour and ingredient in the world both exists as a signal of immense quality and immense worthlessness, depending on the person who is asked. Q&A with Willows Christopher
Q: How can people become more confident in trust‑ ing their own palate instead of relying on scores, trends or expert opinions? A: One of the worst things that has happened to alcohol is the prevalence of so-called “experts,” either self-declared or educated in expensive colleges. A real “expert” works to refine their own palate, and I would be wary of anyone calling themselves an expert that would try and sway your opinion. Feel, don’t think. Trust your instincts. Q: What do you think makes a drink truly memora‑ ble long after the glass is empty? A: If you are drinking well, you may not have memory afterwards at all. Q: Are there any classic wine‑pairing “rules” you think people should feel comfortable breaking? A: I have never been a fan of rules and I don’t make a habit of following them. I am not the traditional person you would see at the helm of a wine company, and in fact I am not the person you would typically see at the head of a business at all. I have made a career picking which rules I follow and disregarding the rest. So my advice to you? Feel comfortable travelling through the universe with me and don’t get caught up on arbitrary rules. Wine-pairing rules are made in places far from here by people that don’t care about you. Q: For someone who feels intimidated by wine lists, what’s one simple trick to ordering confidently at a restaurant? A: There is a piece of wine list folklore floating around that I’m sure you’ve heard if you are even tangentially interested in wine, and the myth is as follows: “The second-cheapest bottle of wine in a restaurant is the biggest rip-off.” The justification for the myth is because, not to appear cheap, people will order the second from the bottom on a wine list. Economists at the London School of Economics and University of Sussex found that the second-cheapest wine is not the most overpriced. So here is my trick I will share with you: • Find the wine style that you enjoy the most. • Pick the second cheapest bottle of that style.
• Practise saying it in your head. • Order without reading the menu.
Follow this trick and you will fool your tablemates (or hot date) into thinking you know what you are talking about.
14 | SPRING 2026 | SAVOUR MANITOBA
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We have such intense changes of seasons in this province that each slice of the year provides a new and unique set of ingredients that can be used in dishes and, of course, in cocktails.
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Q: If you could build the perfect one‑bottle wine fridge for everyday life, what styles would absolutely need to be in it? A: Shrugging Doctor Beverage Company branded white wine made from Manitoba-grown grapes available now at ShrugDoc.com. Q: What cocktail trend do you think is genuinely improv‑ ing how people drink — and which trend feels like more hype than substance? A: Bartenders having more freedom to create unique and “rule-breaking” cocktails I think has really broken into the mainstream. Bolstered by viral cocktails online, there is more demand than ever for a good cocktail in a restaurant. I think this trend overall is the baseline that is improving how people drink: acceptance. For more hype than sub- stance? Stop with the Negronis, guys. Q: Why do you think classic cocktails continue to resonate, even as experimental mixology grows? A: There are two reasons why something survives the test of time. The quality is good enough to last and resonate through the ages, perhaps with small changes made. People are too lazy to improve. It’s up to you to find out which one is true. Q: How do seasonal ingredients influence the way you think about cocktail menus or home bartending? A: My winery Shrugging Doctor attends dozens of weekly farmers markets as a vendor, five to six weekly that I attend myself. Spending so much of my time around local farmers and makers has given me an immense appreciation for the ingredients grown right here in Manitoba. We have such intense changes of seasons in this province that each slice of the year provides a new and unique set of ingredients that can be used in dishes and, of course, in cocktails. I think everyone should try to shop extremely local, attend their local markets and find an ingredient that sounds good in a cocktail.
BEAUTIFULLY DESIGNED KITCHEN CABINETS
204-290-0700 BSAcabinetry@gmail.com bsacabinetry.ca
Lovemeet Singh, Project Manager
В алентина С еменович / Adobe Stock
SAVOUR MANITOBA | SPRING 2026 | 15
MANITOBA'S VINEYARD
We like to think we embody the entrepreneurial spirit and charismatic swagger of the doctors selling “elixirs” that could cure everything.
Q: What advice would you give someone who wants to elevate their home cocktail game without buying dozens of bottles? A: Just buy dozens of bottles and put them on your credit card if you have to. You would rather owe a debt to the bank than a debt to your conscience. Q: Do you think drink pairings should ever challenge the diner, or should they always aim to please? A: I am challenged enough in my professional life. I want my meals to be pleasing. Q: The name Shrugging Doctor is memorable — what does it represent about your approach to drinks and culture? A: The name Shrugging Doctor comes from the doctors of the turn of the century, riding from town to town on wagons carrying potions and hosting “medicine shows.” We like to think we embody the entrepreneurial spirit and charismatic swagger of the doctors selling “elixirs” that could cure everything. Q: How has your palate or philosophy around drink‑ ing changed since you first started Shrugging Doctor? A: Every day I fall in love with alcohol as a concept more. Doing this my entire life, I am fully convinced that soci- ety was built around a glass of wine. Q: If readers take one idea or mindset away from your work, what do you hope it is? A: Show up, every single day. Work hard, and it’s possible to achieve your dreams. Q: Product reviews from Shrugging Doctor mention your top products. Discuss them and how they com‑ pare to the “big brand” companies. A: The tagline for Shrugging Doctor Beverage Company since our inception has been “Revolutionizing Liquor,” but what does that mean to me?
WILLOWS CHRISTOPHER SERVES A WINE FLIGHT AT SHRUGGING DOCTOR'S TASTING ROOM IN WINNIPEG. Photo courtesy of Shrugging Doctor
We were the first winery to grow grapes commercially in Manitoba. We were the first non-beer alcohol company in Manitoba to sell wine direct to consumer. We were the first non-beer alcohol company in Manitoba to open a sit-down location. We were the first same-day alcohol delivery service in Manitoba. I have made a career and an impact in Manitoba by spending time and effort setting myself apart from the “big brand” companies. We make the most unique products and the best tasting products because we honour what makes our home province unique. By utilizing the fruits that Manitoba is famous for, we can craft fruit wines like our Strawberry Rhubarb Wine, Saskatoon Berry Wine, Raspberry Wine and Blueberry Wine that top our sales in that category. Of course, our unique grape wines from Manitoba- grown grapes are unlike anything else and top our sales in the grape wine category. Our different sangria and wine coolers are the best of their class and top the big brands in every way. However, the most important point I want to get across is that I have never once tried to compare myself directly with the big brands. We don’t compete with the big brands. Every day we wake up to make wine. We only compete to make the best products we possibly can in this province that I love so much.
The opinions contained within are not the opinions of Savour Manitoba or FP Canadian Newspapers Limited Partnership. They are solely the opinions of Willows Christopher and should not reflect on this publication. Publication is not endorsement. – Management
16 | SPRING 2026 | SAVOUR MANITOBA
ROAD TRIP
Tips for a safe and fun spring break road trip BY M.C. A rriving months after the holi- day season and right around the end of winter, spring break comes at the perfect time for families and students. A winter spent largely indoors can excite anyone about the prospect of soaking up some sun from the comforts of a sandy beach, and mil- lions will do whatever it takes to make such a trip possible. • Many spring-breakers may fly to their destination, but that can be costly for families paying for multiple flights. Indeed, spring break can be one of the more costly times to travel by air since it’s considered a peak travel pe- riod. Families who want to get away but don’t want to spend thousands of dollars on flights alone can take to the road and drive to their desti- nations. If a road trip is in the cards, families can consider these strategies to ensure a safe and fun excursion. • Have your vehicle fully serviced be- fore your trip. Winter can be hard on
a vehicle, particularly when a car is parked outside in locations where harsh weather is the standard between December and March. A full checkup that tops off fluids, tests the brakes (and replaces them, if neces- sary), inflates the tires (and, again, replaces them, if necessary), tests the battery, and checks headlights and wiper blades to ensure they’re oper- ating at peak capacity can prepare a vehicle for the journey to your spring break destination. • Make some pit stops along the way. If it’s an especially long trip to your des- tination, extend your travels by a day or two and make an extra stop along the way and on your return home. Find a fun activity to enjoy, such as a trip to a local indoor water park or a must-see hiking spot, so everyone can spend a day moving around before getting back in the car. • Don’t be a motorized martyr. When your ultimate destination is a warm sun-soaked beach, it can be tempt- ing to make the trip in a single day. But fatigued drivers are dangerous drivers, so it’s best to build in some time to take a break and even share driving duty with another licensed
driver. Parents can switch halfway through the trip. If you already know the trip will take multiple days on the road, then stop driving no later than sundown to ensure you and your fellow drivers get a good night’s rest. • Line up some in-vehicle entertain- ment. A long road trip with young children will require in-vehicle enter- tainment to pass the time. Load up a tablet with movies to keep the kids occupied during the drive but also ar- range for some non-device game play as well. A book of puzzles, a family sing-along, some kid-friendly trivia and a round of I Spy or the licence plate game can provide fun distrac- tions on the way to your destination. The cost of air travel can be prohibitive for families looking to get away this spring break. Some simple strategies can make road trips a safe, fun and cost-effective means to get away when school lets out this spring.
SAVOUR MANITOBA | SPRING 2026 | 17
Much like Manitobans themselves, red potatoes are adept at enduring WHY OLD JEWELLERY IS NOW IN.
RED POTATOES
What goes around lasts year-round THE MANITOBA CROPYOU CAN FIND FRESH FOR 12 MONTHS OF THE YEAR SUBMITTED BY PEAK OF THE MARKET
long, cold and dark seasons.
What lasts longer than a Manitoba winter? The answer might surprise you: it’s the Manitoba red potato.
T hanks to carefully select- ed varieties and advanced storage practices, Manito- ba-grown red potatoes are available fresh all year long. Even late into the summer, these rosy-coloured and creamy-textured potatoes may be nearing their first birthday. And you’d never know it! HOW DO THEY DO IT? Much like Manitobans themselves, red potatoes are adept at enduring long, cold and dark seasons. That’s because some red potato varieties have a nat- urally long dormancy period, further finessed by generations of farmers who have specialized in growing this very crop across the Red River Valley. “When stored properly, red potatoes don’t just hold up — their flavour and texture remain exceptional,” says Tracy Shinners-Carnelley, vice-president of research, quality and sustainability at Peak of the Market. “In many cases, they’re just as enjoyable months after harvest as they are fresh from the field.”
WORKING WITH STRENGTHS Proper storage is key to the red potato’s longevity. Controlled temperatures, humidity levels, airflow and darkness all extend the tuber’s shelf life without compromising its quality. Because long-term storage potatoes are firm, later-season red potatoes can deliver a satisfying bite. Sometimes the flavour even becomes elevated along the way. Home chefs may find springtime a great season to experiment cooking with reds. HOMEGROWN ADVANTAGES Red potatoes thrive in Manitoba’s loamy soils and four-season climate, making them a reliable local crop year after year. In fact, red potatoes have been foundational to Manitoba’s potato industry for generations. “Manitoba is uniquely well suited to growing red potatoes,” Shinners- Carnelley says. “We’re fortunate to have varieties that store beautifully without sacrificing taste or texture.” As you look for ways to support local agriculture — even when growing season seems like it’s still months away — red potatoes offer a reminder that freshness isn’t limited to summer.
ImagersMy / Adobe Stock
18 | SPRING 2026 | SAVOUR MANITOBA
Jewellery was never meant to sit forgotten in a box. Jewellery was created to be worn and cherished. Revisiting heirloom pieces allows you to appreciate the craftsmanship and meaning they already hold. Through thoughtful redesign, older styles can be refreshed while preserving their sentiment. The result is something both familiar and new, a piece that feels like your own while still rooted in family history. The process is often easier than you think. Gather the pieces that matter the most to you and imagine how you would love to see them worn again. Bring them in and speak directly to our goldsmiths, no appointment needed. For more than 40 years, Golden Hand Jewellery has specialized in the careful redesign of heirlooms. All work is completed locally in our shop; never sent away. We proudly offer this service to every generation, transforming sentimental pieces into a new chapter you can hold in your hands. JEWELLERY WHY OLD IS NOW IN.
BEFORE
Custom name necklaces
AFTER
Toi & Moi pendant made from heirloom diamonds
Gold charm necklace from family heirloom pendants
WE BUY GOLD SILVER & DIAMONDS
6 GOLDSMITHS ON SITE
NO APPOINTMENT NEEDED
Made by us! Largest 10K gold selection in Manitoba
Owners Paul and Dorota, married over 30 years.
GOLDEN HAND JEWELLERY
Family run since 1983 967 Main St., Winnipeg 204-943-7851
@GOLDENHANDJEWELLERY www.goldenhandjewellery.ca SAVOUR MANITOBA | SPRING 2026 | 19
Scalloped Potatoes Effortless
20 | SPRING 2026 | SAVOUR MANITOBA
SCALLOPED POTATOES
INGREDIENTS: 6–8
6.
P lace sauce in a blender along with onion and the parmesan cheese. Pulse until sauce is blended and uniform. Alternatively, a hand-held immersion blender can be used.
of your favourite potatoes, depending on size (about 3 lbs) Non-stick cooking spray or 2 tsp olive oil Salt and freshly cracked pepper jar of your favourite creamy sauce, about 450-600 ml (e.g., alfredo sauce, four-cheese alfre- do or other creamy white sauce) medium onion, peeled and quartered
7. P our the blended sauce evenly over the potato slices. Lift some of the slices of the potatoes gently with a fork to allow the sauce to reach the bottom of the pan. During cooking, the sauce will also “bubble down” to the bottom. 8. C over the casserole dish with a lid or aluminium foil. If your pan is very full, place your dish on a baking sheet before placing it in the oven. 9. B ake at 350 F for about 1.5–2 hours or until fork tender. Time will depend on how many layers of potatoes are in the dish. 10. R emove the foil and spread a layer of your favourite grated cheese over the potatoes and sauce. (Sug- gested: cheddar, Gouda, provolo- ne or favourite shred mix.) 11. P lace back in the oven for 5–10 minutes or until the cheese is melted. 12. R emove from the oven and allow to cool 10 minutes before serving. 13. C ut into squares and serve with a spatula or scoop with a large serving spoon.
1
1
1/4–1/2 cup parmesan cheese (or other cheese of your choice) 1/2–1 cup grated cheese of your choice for topping (suggested: Gouda) INSTRUCTIONS: 1. U sing a 2-litre oven-safe casserole dish, spray with non-stick cooking spray or coat with 2 tsp of olive oil. 2. K eeping the skins on, slice your favourite potatoes about 1/8-inch thick, using a knife or mandolin. 3. P lace the sliced potatoes in a sin- gle layer on the bottom of the dish, overlapping slightly. 4. S prinkle the slices with salt and freshly cracked pepper. Alternatively, you can use seasoning salt or your other favourite seasoning. 5. R epeat layers four times if your dish allows. Set aside.
Tips!
Experiment with different cheeses or seasonings to create different flavours.
Add bacon bits and green onions between the layers of sliced potatoes.
Create extra decadence by
brushing each layer of cut potatoes with melted butter.
SAVOUR MANITOBA | SPRING 2026 | 21
SIP INTO
A s temperatures rise and we head outside to soak up some sun, there’s no better time to explore the latest wave of ready-to-drink (RTD) beverages hitting shelves this season. From nostalgic throwbacks and bold cocktail twists to light refreshing seltzers made for sipping, this year’s lineup brings something for every taste and every summer moment. Whether you’re packing for the lake or host- ing friends on the patio, these RTDs offer convenience without compromising flavour. Explore a colourful mix of RTDs that let you sample new tastes, revisit favourites and enjoy cocktail-bar flavour with no mixol - ogy expertise required. Look for these and other exciting RTD options at select Manito- ba Liquor Marts and private retailers.
MANITOBA’S HOTTEST RTDS HAVE ARRIVED SUBMITTED BY MANITOBA LIQUOR MARTS
COORS SELTZER 7% GREEN APPLE SLUSHIE 473 ml Beat the heat with this slushie-inspired seltzer with only one gram of sugar. Bright notes of fresh green apple layered with candied apple and a touch of honeydew for a light melon aroma.
FOUNDER’S ESPRESSO MARTINI PACK 6/355 ml A bold blend of single-origin coffee, espresso liqueur and triple-distilled vodka, infused with spiced mocha or salted caramel bitters for a rich and aromatic flavour profile. Bartender-crafted recipes you can enjoy at home.
HOOP TEA SPIKED ICED TEA ORIGINAL 12/355 ml Classic spiked iced tea
SOUR PUSS SHOCKTAILS RASPBERRY LEMONADE 355 ml The same wild flavour and high-energy fun as the time- less liqueur. Sweet and sour collide with this
flavour you know and love. Pour it over ice with a freshly squeezed lemon and taste the sunshine in every sip.
vibrant, shockingly tart raspberry lemonade.
22 | SPRING 2026 | SAVOUR MANITOBA
READY TO DRINK
TWISTED TEA EXTREME VARIETY PACK 12/355 ml Smoother and more refreshing than ever, made with real tea and natural flavours. Featuring Blue Razz, Lemon, Peach Mango and Fruit Punch, it’s got something for everyone.
COTTAGE SPRINGS CANDY KEY VODKA WATER 4,000 ml This non-carbonated vodka beverage captures the playful tang of sour key candies without the sugar. Crisp and refreshing with nostalgic fruit flavours, all in a convenient four-litre bag-in-box format.
COCO RUM MOJITO 4/355 ml The classic cocktail, with a tropical twist of coconut water. The most refreshing mojito you've tried, mixing real coconut water, with mint, lime and white rum.
HIGH NOON TEQUILA SELTZER VARIETY PACK 8/355 ml A tropical twist on classic seltzers, made with Blanco tequila and real fruit juice. At only four grams of sugar and 100 calories, this variety pack features strawberry,
CUTWATER LEMON DROP MARTINI 4/355 ml Rediscover the classic martini experience with Cutwater Lemon Drop Martini. Crafted with award-winning Cutwater vodka, triple sec and bright notes of lemon for a bold and refreshing citrus twist.
SVNS HARD 7UP BERRY VARIETY PACK 12/355 ml The refreshing lemon lime fla - vour of 7UP mixed with your favourite summer berries. Blackberry, raspberry and strawberry, all with zero grams of sugar.
lime, grapefruit and passionfruit flavours.
SAVOUR MANITOBA | SPRING 2026 | 23
The Heartbeat of Northern Italy ELEGANT WINES SHAPED BY MOUNTAINS, HISTORY AND PASSION
TORTONIANO BAROLO DOCG MICHELE CHIARLO | RED Ample, good structure with a silky texture of tannins, which already give a surprising harmony at 4-5 years from the harvest. Remarkable elegance
TRAVAGLINI GATTINARA SELEZIONE DOCG PIEDMONT | RED Elegant with a balance between fresh- ness, barely outlined noble tannins and a subtle, infinite persistence of small red fruits, flowers and fruit jellies.
ZENATO RIPASSA VALPOLICELLA SUPERIORE | RED A deep, velvety red with aromas of ripe red fruit, sweet spices and dark choco- late. On the palate, it is smooth and har- monious, with an enveloping roundness supported by vibrant freshness.
and persistence. THE WINEHOUSE 110-1600 KENASTON BLVD.
PIAZZA DE NARDI 1360 TAYLOR AVE.
PIAZZA DE NARDI 1360 TAYLOR AVE.
24 | WINTER 2025 | SAVOUR MANITOBA | SPRING 2026 | SAVOUR MANITOBA
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