The world of food and beverage is complex. It involves history, chemistry, biology, geography — even art. For Manitobans, thankfully, we do not have to leave our borders to find some excellent food, beverage and travel delights.
CELEBRATE MANITOBA SAVOUR MANITOBA’S PREMIER FOOD AND DRINK MAGAZINE WINTER 2023 LEARN MORE ABOUT SPARKLING WINES THE LEAF'S GATHER GIVES YOU A SNEAK
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MANITOBA SAVOUR
President and CEO Darren Murphy Vice President, Revenue and Business Development Michele Prysazniuk Director, Advertising, Lifestyles Charlene Adam Coordinator, Lifestyles Media Amy Anders Creative Services
As a summer student working for a large beer company in Alberta, I was literally known by everyone who knew me as the beer girl. From marketing and promotion to production, I loved beer — everything about it. After moving to Manitoba years later, little had changed. No spritzers and wine for me. I recalled my love of the beer-making process while chatting with friend and former Free Press columnist Doug Speirs as we passed a local beer company and smelled something akin to tomato soup. I closed my eyes, smiled and said “Smell that! They’re brewing!” To which he responded, “You’re a weird girl.” Weird or not, I know I’m not alone. And this feeling of embracing all things food and beverage related is something that my fellow Manitobans enjoy. It’s a passion for so many. We have to consume to live, so why not enjoy it along the way? This includes learning about food and beverage too. Since my beer-loving days, I admittedly have broadened my horizons. By no means am I turning my back on my beer aficionado past, but I’m discovering the world of wine, spirits, mocktails and more. Internationally recognized courses introduced me to this world of pairing and tasting properly. And it’s something fellow foodies should explore. The world of food and beverage is complex. It involves history, chemistry, biology, geography — even art. To begin this journey can become a lifelong quest for some. For others, it’s something light to chat about in this ever angst- filled world. For Manitobans, thankfully, we do not have to leave our borders to find some excellent food, beverage and travel delights. At the Free Press , we are thankful for our Manitoba community. Our team enjoys sharing information about all things beverage, food and travel. And we are thrilled to bring you the inaugural issue of Savour Manitoba ! During this holiday season, please stay safe, drink responsibly, choose local when you can and take the time to enjoy those around you.
Tammy Mitchell Ken Waterman Shakar Hagiev Editorial
Alex Allardyce Jennifer McFee Contributing Writers
Kristin Marand Charlene Adam
FP Marketing Photography Darcy Finley David Lipnowski Supplied Savour Manitoba magazine
is published on Treaty 1 Territory and the homeland of the Métis Nation.
COVER PHOTO BY DAVID LIPNOWSKI
Happy Holidays! Charlene Adam B.A, WSETII Free Press, Director of Lifestyles
SAVOUR MANITOBA | WINTER 23 3
Resident expert
Meet our RESIDENT EXPERT Alex Allardyce
Alex fell in love with wine while travelling Europe for a year after graduating university in 2015. After completing a full harvest in the Languedoc-Roussillon, she returned to Winnipeg where she completed her Wine and Spirits Education Trust (WSET) Levels 2 and 3, and the Canadian Association of Professional Sommeliers (CAPS) Diploma Program in May 2020 to become a certified sommelier. Travelling for wine and food remains a big passion of hers and has taken her all over the world. Most notably, she has completed two harvest stints at Averill Creek on Vancouver Island and travelled to
New York City and various cities in Scandinavia, work- ing with wine importers. Alex also finds great pleasure in teaching others
about the world of wine and was certified in November 2022 as an educator with WSET to teach levels 1 and 2. Her most recent accomplish- ments include being awarded the CAPSTONE Canada Scholarship on behalf of CAPS Canada and California Wines Canada and being awarded top marks in the qualifying exam to travel to Porto to represent Manitoba in the quarter finals for the Master of Port Canada in 2022. Alex won the title of 2021 Best Sommelier of Manitoba and went on to compete in a national event in the Okanagan.
She plans to compete at the upcom- ing Canada’s Best Sommelier competition being held in Halifax in November 2023 and was also selected as one of 48 sommeliers from around the world to attend the ASI Bootcamp 2023 Americas at the end of October. Alex is currently employed at the Manitoba Club, a Platinum Club of the World (Top 100 City Club), work- ing as a head server and sommelier, managing a wine cellar encompass- ing over 500 wines.
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ELECTRIFY YOUR HOLIDAYS WITH GAUTHIER CADILLAC
This holiday season, join us at Manitoba’s first Cadillac Experience Centre. Get to know our Cadillac Brand Ambassadors, who can guide you through our luxurious new showroom. See our selection of exciting new Cadillacs, including the redesigned Cadillac XT4, the iconic Cadillac Escalade and the all- electric Cadillac LYRIQ.
Kirsti Garand (Cadillac Brand Ambassador - L) and Kelly McNaught (Cadillac Brand Manager - R) alongside the 2024 Cadillac LYRIQ.
GAUTHIER CADILLAC 2400 McPhillips Street, Winnipeg 204-631-1260 gauthiercadillac.com/savour
JOIN US AT THE FIRST-EVER GAUTHIER CADILLAC HOLIDAY MARKET Saturday, December 9, 2023, 10 AM - 2 PM Join us for the first-ever Holiday Market at the Gauthier Cadillac Experience Centre. Find exclusive holiday merchandise from local crafters and artisans. Get all the information at GAUTHIERCADILLAC.COM/HOLIDAY-MARKET
Contents WINTER 23
08 SPARKLING
It's more than just Champagne 14 COMBINE GREAT FOOD WITH ADVENTURE IN MANITOBA Discover Manitoba's food and travel gems Amanda Lynn Gluten Free Perogies 21 COCKTAIL CREATION — NOT JUST MAGIC Cocktail suggestions to bring in the season 26 ASSINIBOINE PARK — YOUR HOLIDAY GIFT-GIVING DESTINATION Four seasons of fun 30 ‘TIS THE SEASON OF HOSTING Holiday tips for hosts & guests 34 LOOKING THROUGH CLEAR-COLOURED GLASSES The clear choice for experts 36 DELIGHTS FOR YOUR FAVOURITE FOODIE 18 IN A PINCH Great oil and vinegar can transform your cooking 42 NOTHING TO MOCK HERE Tips to make the perfect mocktail 44 WHISKY FOR OUR FRIENDS … Whisky picks from our expert 50 G IFTING FLOWERS 7 tips to get it right 52 TREAT YOUR WINE WELL! Storage suggestions for your favourite wines 54 THE GRAZING CRAZE Create the perfect grazing table for your guests
Discover Manitoba's food and travel gems 14
Gluten Free Perogies 18
The perfect mocktail 36
*Product selections were based upon availability at the time of publishing.
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58 ARGENTINA'S GOT RANGE The Winnipeg Wine Festival is excited to welcome the wines of Argentina 61 A SIMPLE CASE FOR RIESLING Learn more about this food-friendly wine 64 GADGETS, GIFTS AND GOODIES Locally created or sold items for the Manitoba foodie 67 TEQUILA FROM SHOTS TO SIPS Tequila takes its place at the fine spirit-tasting table
72 DAINTYAND
DESSERT PAIRINGS Quintessential Manitoba favourites find their perfect pair 77 PERFECT PAIRING FOR PORK Present pork at your holiday table — and pair it, too
Gadgets, gifts and goodies 65
77 Perfect pairing for pork
For assistance in content and photography, the Free Press would like to thank: Manitoba Liquor and Lotteries Thank you!
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BRING ON THE CELEBRATION Nothing says it’s time to celebrate more than sparkling wine — and there are so many options from which to choose! From the budget- friendly Prosecco to vintage Champagne, these effervescent beverages scream “celebrate!” Like other wines, there is a lot to understand about these bubbly gems, including their superb ability to pair with food. Some experts note that a sparkling wine can be a practical pairing with various appetizers to entrees all the way to dessert. From fresh berry and stone fruit notes of rosé Prosecco to the nutty, earthy Cava (the prefered sparking from Spain), there are budget-friendly options to enjoy. If you are lucky enough to afford Champagne — France’s gift to the world — you are in for a treat! Whatever your budget allows, it’s time to ring in the holiday season with these effervescent wines!
If you have wine remaining in the bottle, it can be saved for the next day. Use one of the specially made closures and refrigerate. (Several stores sell them.) And on the next day you can ask, “Mimosas, anyone?” HOW TO ENJOY SPARKLING
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ON A BUDGET
SANTA MARGHERITA VALDOBBIADENE
CODORNIU CLASICO CAVA BRUT
PROSECCO SUPERIORE
This sparkling wine is made with Macabeo, Xarel-lo and Parellada grapes. It posesses a very pale straw yellow with a fine elegant mousse. Prominent on the nose are the typical fruity, citrus aromas of these traditional varietals. Offers a pleasant, fresh and balanced mouth feel. Spain Alc 11.5%
The Glera grapes are grown in the gentle hills of Valdobbiadene, which is synonymous with the finest Prosecco Superiore and DOCG status. This sparkling wine has fine, lively bubbles that dance within its bright straw-yellow colour and greenish reflections. Its lovely aromas include ripe pineapples, peaches and Rennet apples as well as delicate florals. Its finish is bright and dry. Italy Alc 11.5%
BEST PAIRINGS FOR CAVAS What grows together, goes together — pair Spanish Cava with a charcuterie board of Manchego, Iberico ham and olives.
Chill it well 6-10 DEGREES CELCIUS
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Sparkling cont.
CLASSIC
PAUL MAS PRIMA PERLA CREMANT DE LIMOUX AOP BRUT The elegant Prima Perla Crémant de Limoux from France is a cuvée vinified from the Chardonnay, Chenin Blanc, Mauzac and Pinot Noir grapes. Wonderful aromas of pomelo, lemon, grapefruit and kumquat, rounded off by other fruity nuances. It's lively on the palate with hints of lime and lemongrass. France Alc 12%
SEGURA VIUDAS RESERVA HEREDAD BRUT CAVA DO The blend consists of 67% Macabeo and 33% Parellada. Aged in the bottle for more than 30 months. Straw yellow in colour
with a small, fine, plentiful mousse, there are hints of honey, white fruit and flower petals. Spain Alc 12%
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THE BEST GLASS CHOICES Flutes or the newer tulip glass shapes — bubbles are retained longer in these formats, as opposed to the coupe glass that have historically been used.
BOLLINGER SPECIAL CUVEE CHAMPAGNE BRUT Complex aromas of ripe, spicy fruits, roasted apple, peach. This wine has a combination of structure, length and liveliness. On the palate are pear, brioche and
spices. France Alc 12%
THE ART OF OPENING SPARKLING WINE These wines are under immense
pressure. They need to be opened safely and properly. While many are tempted to release the cork with a bang, it’s meant to be opened slowly. A mere “phut” sound means you have opened the bottle correctly. Remove the foil, put your thumb on top of the cage. Untwist the wire loop attached to the cage coil and remove, keeping the cork covered by your thumb at all times. While pointing the bottle in a safe direction away from people and pets, grip the cork and slowly twist the bottle until you feel the cork start to release. While controlling the pressure on the cork, keep going until the cork silently is "popped" free from the neck.
BEST PAIRING FOR CHAMPAGNE The richness and
decadence of Champagne can pair with a multitude of dishes — from eggs benedict to lobster Thermidor to buttered popcorn.
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Sparkling cont.
SPARKLING WINE
BEST PAIRINGS FOR PROSECCO The light and fruity nature of Prosecco calls for lighter fare, like white fish or a salad topped with grapefruit, goat cheese and prawns. LA MARCA PROSECCO ROSE A blend of Glera and Pinot Noir grapes, it sparkles with classic notes of fresh-picked citrus, honeysuckle, peach and pear along with hints of ripe red cherry, raspberry and wild strawberry. It's lively and refreshingly zesty. Italy Alc 11%
MEDICI ERMETE CONCERTO LAMBRUSCO REGGIANO This light sparkling is comprised of 100% Lambrusco grapes. This wine-staining magenta hue signals densely crushed raspberry and black cherry flavours. A firm mousse propels the flavours forward to a refreshing finish. Italy Alc 11.5%
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MIMOSA MOCKTAIL 3 oz orange juice, chilled 3 oz sparkling or alcohol-free sparkling chilled
First, pour orange juice into a Champagne flute glass, then slowly add the sparkling. Garnish with a slice of orange. The bubbles are yours to savour and enjoy.
DON’T FORGET THE NON-ALCOHOLIC OPTIONS. THESE EXIST TOO. LOXTON
SPARKLING BRUT Crisp and refreshing, this Sparkling Brut is a great match for any occasion. Expect flavours of apple and pear.
Australia Alc 0.5%
SAVOUR MANITOBA | WINTER 23 13
Travel Manitoba
Manitoba offers a rich tapestry of flavours to tantalize taste buds. Add in a dash of adventure to work up an appetite and turn any culinary experience into an exciting itinerary. IN MANITOBA COMBINE ADVENTURE GREAT FOOD with
TOP TO BOTTOM: PINERIDGE HOLLOW, LITTLE BROWN JUG & NONSUCH BREWERY CO. PHOTOS COURTESY OF TRAVEL MANITOBA
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BREWERY HOPPING AND MUSEUM MARVELS
In Winnipeg, start with a visit to the Canadian Museum for Human Rights—the world’s only museum dedicated to the topic of global human rights issues. The architec- ture itself catches the eye, but it's the poignant, interactive content that leaves a lasting impression. After the museum, head north to Winnipeg's Exchange District and treat yourself to a tasty brew and a light lunch at Nonsuch Brewing Co., a Métis-owned brewery renowned for its locally crafted beers and a stunningly designed taproom. Enjoy a rotating menu of shareable tapas- style dishes. Continue your exploration with a stop at the Manitoba Museum and delve into Manitoba’s history and diverse topics in nature and sci- ence. In recent years, the museum updated several of its core galleries. The Prairies Gallery tells the story of Indigenous Peoples in Manitoba using a beautiful plains tipi, a Red River cabin and cart, and other artifacts. Wrap up your day of exploration with a cold beer from Little Brown Jug Brewing Co., an open-concept brewery serving small-batch and seasonal brews also located in the Exchange District.
Travel Tip: Purchase the
ABOVE: THE CANADIAN MUSEUM FOR HUMAN RIGHTS, NONSUCH BREWING CO., THE MANITOBA MUSEUM, & LITTLE BROWN JUG BREWING CO., PHOTOS COURTESY OF TRAVEL MANITOBA
Manitoba Brew Pass to unlock discounts at breweries in Winnipeg. Try the finest IPAs, pilsners and lagers this province has to offer all at a great price.
SAVOUR MANITOBA | WINTER 23 15
Travel Manitoba
PEROGY TASTING AND HIKING TRAILS
For a culinary adventure suitable for the whole family, indulge in the deliciousness of perogies. These doughy dumpling-like pockets filled with savoury or sweet fillings are a beloved culinary tradition in Manitoba. Before savouring these delights, work up your appetite on a hike. Riding Mountain National Park is gorgeous any time of the year. Trails cater to all levels from gentle, rolling lake trails to heart-pounding steep climbs and offer rewarding views of the escarpment. In winter, enjoy snowshoeing, fat biking, or cross- country skiing rentals provided by the Friends of Riding Mountain National Park. Whichever activity you choose, reward yourself with a warm plate of perogies at 1929 Dining and Lounge. Explore Manitoba’s second-largest city, replete with gentle rolling hills and aspen-oak parkland. Discover the Brandon Hills multi-use trails, a haven for hikers in fall and cross- country skiers in winter. After an adventure-filled day, stop by The Komfort Kitchen for their Mennonite- style perogies and farmer sausage. For a leisurely stroll, venture north of Winnipeg to Birds Hill Provincial Park. Navigate paved paths and other trails winding through the park, offering views of marshes, bogs and birch tree forests. Before you leave, savour Pineridge Hollow's signature perogies, generously stuffed with mushrooms and feta.
Travel Tip: Download the Manitoba Perogy Trail and use the app to check-in at restaurants along the trail. Earn a special Perogy Pin when you visit 25 locations.
Find more culinary adventures at travelmanitoba.com
Above: Pineridge Hollow, Birds Hill Provincial Park, Brandon Hills, & Riding Mountain National Park.
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PINERIDGE HOLLOW
Let your taste buds guide you
NONSUCH BREWING CO.
MANITOBA PEROGY TRAIL Download the app and visit 25 of the participating restaurants to earn your perogy pin! MANITOBA BREW PASS Get exclusive discounts at breweries and master distilleries.
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!) .
travelmanitoba.com/passes
Perogies
Pinch In a "When I was handed a salad at Christmas - when everyone else was eating perogies - at that moment, I knew that I - and I'm sure many others - did not want salad at Christmas,” says Amanda Lynn DeSutter, owner of Amanda Lynn Gluten Free. When she was diagnosed with celiac disease, necessity became the mother of invention. Amanda knew she didn’t want to be relegated to food purgatory so she set out to recreate a treasured family recipe that she could also enjoy – her Baba’s (Ukrainian for grandma) perogies. AMANDA LYNN GLUTEN FREE PEROGIES BY KRISTAN MARAND
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PEROGY ALL- CANADIAN WINE LINE UP CHRONOS CHARDONNAY VQA Quality is evident in this choice.
feature a perogy of the month, which allows them to highlight new and interesting flavours such as organic sweet potato and jalapeno or fresh mushroom medley. They also offer cabbage rolls, take and bake pizzas, and cookie dough. And you can buy her signature dough to concoct your own culinary creations. As someone who deals with more than one dietary restriction, Amanda understands the importance of offering dairy- free and vegan options as well. Her facility is certified nut-free and they are conscious of egg allergies. “Everyone deserves to eat well and enjoy what they are eating,” she says. “When you have one gut issue, there usually is another one hand in hand with it. We can cater to so many different dietary restrictions that make perogy eating easy, fun, delicious and stress free.”
Coming from a Ukrainian family with a rich tradition in serving up the delicious filled- dough delights (her family ran and still has a hand in the Winnipeg institution Sevala’s, now Sevala’s Ukrainian Deli and Catering,) not having perogies on a holiday plate simply wasn’t an option. So, Amanda took matters into her own hands – literally. She tried and tweaked gluten free (GF) recipes for two years until she finally formulated a dough was as light and elastic as traditional perogies. Instead of keeping the secret to herself, she knew she had to share, and started selling her gluten free perogies at a craft sale in 2016 and by 2018 had her own shop and dedicated production facility. Amanda Lynn Gluten Free has offered over 20 varieties of perogies over the years and there are currently 14 different kinds for sale on their website. They
On the nose are subtle pineapple and lemon notes, which are met with apple, citrus, lime and peach on the palate. Alc 12.40% TANTALUS RIESLING This intense and complex Riesling’s palate is light yet holds its weight and complexity. Citrus alongside pineapple and quince make this a standout choice. Alc 13.10%
GRAY MONK PINOT NOIR VQA Notes :
Aroma of black berries and rose petals, with a hint of raspberry on the finish.To bring out the silky texture of Pinot Noir, decanting is recommended, as is chilling slightly. Alc 12.40%
SAVOUR MANITOBA | WINTER 23 19
Perogies cont.
“E veryone deserves to eat well and enjoy what they are eating.” – AMANDA LYNN, OWNER, AMANDA LYNN GLUTEN FREE
ASK AMANDA If you are preparing a holiday meal and expecting a gluten sensitive guest, never fret. Take it from a pro. “Have a positive mindset,” she says. “You can do it! Love your GF guests. You have no idea how much a phone call asking them what they like or which ingredients they use, means to that person. All GF ingredients, flours, and brands are not created equal and taking the time to check with the person you are serving will make for a more enjoyable meal as well as making them feel extra comfort- able and safe knowing that you are taking the time and consideration to care for them in this way.” “My other piece of advice is "don't put baby in the corner," she jokes “Secluding a gluten free guest to the corner of the kitchen where their food is, is not ideal. If possi- ble, make as many items as pos- sible gluten free and then if there are signature items, just let them know that those ones contain the
SPICE UP HOW YOU SERVE If you’ve been serving perogies the same way for years, and trust us, there’s nothing wrong with a classic boiled perogy with onions in butter, there are ways to spice up the staple. Amanda suggests serving perogies as an appetizer, fried, or air fried, with veggies sticks and dipping sauces like hot sauce or honey dill. Try a perogy hors d’oeuvre: Add a dollop of sour cream, chopped green onions and bacon bits to a shot glass and place a perogy on top. Or create a “social skewer” with your favourite late lunch snacks on a kabob such as a perogy, a piece of garlic sausage, a cube of cheese and a pickle. You can also make perogy soup or perogy poutine. SHAKEUPYOURSIDES Amanda proudly serves four kinds of perogies at her traditional Ukrainian Christmas Eve dinner consisting of 12 meatless dishes including vushka, a small ear shaped perogy with mushrooms and onions, potato with garlic and onion, sauerkraut, and a fruit variety for dessert. She’s seen some creative ways to accompany the doughy delights. Trying a new side can allow you to continue a tradition but shake up the flavours at the table. If you’re serving savoury perogies for lunch or dinner, try steamed or glazed carrots, sausages, meat balls or cabbage rolls. But perogies aren’t just for dinner; try a fruit variety at breakfast accompanied
allergen. There is something so power- ful in shar- ing a meal together
- yes, even the same food - in strengthening relationships, family, and community.”
by syrup, icing sugar, cinnamon, bacon or ham. Or try perogies at brunch served with a fried egg.
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Cocktails
F ew things evoke the feeling of entertaining to create magic that makes a night special and inviting. The sounds and sight of shaking a cocktail shaker filled with ice and liquid; the straining of ice from a frothy mixture as it’s gently poured into a sugar- rimmed glass punctuated with the perfect garnish is entertainment itself. To some, it’s magic. To others, the performance is worth the wait for the perfect cocktail. Spirits, mix, types of ice, fire, bitters — the options are endless. And if you search online, you’ll fall down a rabbit hole that only a magician can free you from. To make things a bit less complicated, our team has compiled a few basics to get you started. Enjoy! more than watching someone create individual cocktails. Tradition, action and flare all combine
COCKTAIL CREATION —not just magic
OCHO OLD FASHIONED 2 oz Bacardi Reserva Ochoi Rum 1/4 oz simple syrup 2 dashes Angostura ® Bitters Directions:
Pour all ingredients into a rocks glass. Fill with ice. Stir until well mixed and very cold. Garnish with an orange peel twist.
THE BOTANIST PERFECT MARTINI The closest recipe to the Martinez and the mythical origins of the martini, the "Perfect" martini is sweeter on the palate with higher tannin levels, allowing it to play perfectly with The Botanist. 45ml/1.5 oz The Botanist Islay Dry Gin 22.5ml/0.75 oz dry vermouth (chilled from the fridge) 22.5ml/0.75 oz sweet vermouth (chilled from the fridge)
Classic garnish: lemon peel twist Alternative garnish: lemon balm Directions:
Chill a Nick and Nora glass by filling with ice. Fill a mixing glass with 2/3 good quality ice. Add all the ingredients and stir continuously for at least 30 seconds to allow the ingredients to chill and dilute slightly. Empty the ice out of the glass. Strain into your chilled glass. Garnish with a lemon twist or lemon balm.
*Recipes provided by Southern Glazers Wine and Spirits
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Cocktails cont.
THE D’USSÉ SIDECAR The classic fusion of D'USSÉ and French orange liqueur. 2 parts D'USSÉ VSOP Cognac 1 part orange liqueur 1/2 part fresh lemon juice Garnish: coupe & lemon peel,
THE 212 D'USSÉ pays homage to the Empire State with the quintessential Manhattan cocktail.
sugared rim Directions:
2 parts D'USSÉ VSOP Cognac 3/4 part MARTINI & ROSSI ® Sweet Vermouth 3 dashes Angostura Bitters Garnish:martini & brandied cherry Directions: Add all ingredients into a mixing glass with ice. Stir vigorously with a barspoon until cold. Strain into a chilled Martini cocktail glass.
Add all ingredients into a shaker with ice. Shake and strain into a sugar-rimmed coupe glass.
CHAMPAGNE SPARKLER A perfect D'USSÉ sparkler for toasting to everyday life. 1 part D'USSÉ VSOP Cognac 1 sugar cube 3 dashes Angostura Bitters Top MARTINI & ROSSI ® Asti Sparkling Wine Directions: Add D'USSÉ, sugar cube and bitters into a champagne flute. Top with chilled MARTINI & ROSSI ® Asti Sparkling Wine.
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BOURBON AND BUBBLES 1 oz Angel’s Envy Bourbon Finished in Port Barrels 2 oz Martini & Rossi Riserva Speciale Rubino Vermouth Prosecco or Cava Garnish: lemon peel, optional Garnish: fresh rosemary sprig, optional Directions: In a mixing glass, combine ice, bourbon and sweet vermouth. Lightly stir to dilute and chill. Strain into flute, finish with Prosecco.
WHISKEY SOUR 2 oz ANGEL'S ENVY Bourbon Finished in Port Wine Barrels 3/4 oz lemon juice 3/4 oz simple syrup 1 egg white (optional) 2 – 3 dashes of Angostura® bitters Directions: Add all ingredients (egg white optional) into a cocktail shaker. Shake without ice. Add ice and shake again, vigorously. Strain into a chilled coupe or Old Fashioned glass with ice. Dash with Angostura® bitters on the top.Try honey or maple syrup for a sugar substitute and different flavour profiles.
*Recipes provided by Southern Glazers Wine and Spirits
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Cocktails cont.
TITO'S ESPRESSO MARTINI 2 oz Tito's Handmade Vodka 1 oz coffee liqueur 1 oz espresso 1/2 oz simple syrup 1/2 oz creamer, optional 3 espresso beans, garnish Directions: Add all ingredients to a shaker with ice. Shake and strain into a martini glass. Garnish with espresso beans.
TITO’S MYSTIC MULE 1 1/2 oz Tito’s Handmade Vodka 2 oz ginger beer 2 oz pear juice 1/4 oz lemon juice 2 sage leaves Directions: Add all ingredients to a shaker with ice. Shake and strain into a Tito’s Copper Mug. Garnish with a sage leaf. TITO’S HANDMADE VODKA CAESAR 1 1/2 oz Tito's Handmade Vodka 4 oz Clamato juice Directions: Add Tito’s Handmade Vodka, Clamato juice, and ice to a glass. Stir and add your favourite garnishes. TITO’S RITA 2 oz Tito’s Handmade Vodka 1/2 oz orange liqueur 2 oz lime juice 1/4 oz agave nectar Directions: Add all ingredients to a shaker with ice. Shake and strain into a glass with or without fresh ice. Garnish with a lime slice. Pro Tip: If you like it salty, use a glass with a salted rim.
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THE KENTUCKY BUCK 2 oz Elijah Craig Small Batch Bourbon 3/4 oz simple syrup 3/4 oz fresh lime juice 2 strawberries 2 oz ginger beer Directions: In a mixing glass, gently muddle strawberries and lime juice. Add Elijah Craig Small Batch Bourbon and simple syrup. Shake with ice until well chilled. Strain cocktail over ice in a collins glass. Top with ginger beer and garnish with a lime wedge.
GOLD RUSH 2 oz. Elijah Craig Small Batch Bourbon 3/4 oz Domaine de Canton ® 1/3 oz fresh lemon juice Directions: Combine all ingredients in a mixing glass, add ice and shake until well chilled.
Strain into a cocktail glass and garnish with a brandied cherry.
*Recipes provided by Southern Glazers Wine and Spirits
SAVOUR MANITOBA | WINTER 23 25
Assiniboine Park
ASSINIBOINE PARK YOUR HOLIDAY GIFT-GIVING DESTINATION
Share your love of Assiniboine Park Zoo and The Leaf with the special people on your list .
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GIFT CARDS LIMITED TIME SPECIAL OFFER. When you purchase a $100 gift card from Assiniboine Park conservancy you will receive a bonus $20 gift card for free (offer expires December 24, 2023). Bonus card must be used by March 31, 2024. Gift Cards are redeemable at the Zoo, The Leaf, Gather Craft Kitchen & Bar, the Park Café, gift shops at the Zoo and The Leaf, the Tundra Grill, and The Leaf Coffee Bar. Gift cards can be purchased at Wild Things Unique Gifts, the Zoo entrance, The Leaf Check out Wild Things Unique Gifts at the Zoo and The Leaf Gift Shop. Wild Things open daily 10-4 The Leaf Gift Shop open daily 9 – 9. ZOO AND LEAF MEMBERSHIPS Give the gift of membership. Enjoy unlimited visits to Assiniboine Park Zoo or The Leaf with a membership. Or get an Inspire or Inspire Conservation membership and experience both incredible attractions. and the Park Café. UNIQUE GIFTS OTHER HOLIDAY SHOPPING
FOUR SEASONS OF FUN at Assiniboine Park
UPCOMING EVENTS
VOYAGE BY FLEURS DE VILLES January 11 – January 21
ZOO LIGHTS November 24 – January 7 Wander through a winter wonderland and enjoy stunning light displays, music, games, tasty treats and roving performers. Tickets $16.50, children 2 and under are free. Check out our website. THE LEAF – HOLIDAY SHOW November 25 – January 7 This holiday season, the Babs Asper Display House is transformed to showcase plants and settings that focus on people and the festivities they celebrate together during the holiday season. Included with Leaf admission. BRUNCH WITH SANTA Sunday, December 10 Enjoy an all-you-can-eat buffet prepared by the Park’s culinary team at our event hall at The Leaf. Tickets 13+ $49.99; children 5-12 $15.99; children 4 and under $7.99. This event sells out fast.
Global sensation, Fleurs de Villes is coming to The Leaf in January with VOYAGE , a fresh floral art exhibition inspired by global destinations. VOYAGE features 15 one-of-a-kind mannequins created by talented local floral designers and artists. The mannequins will be inspired by Manitoba’s diverse multicultural heritage and the cultures and climates represented in the biomes and gardens at The Leaf. Included with Leaf admission.
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Gather Craft Kitchen & Bar
ROASTED CARROTS
OUR ROASTED CARROTS ARE A SMALL PLATE, GREAT FOR SHARING AS A STARTER.
Components included in this gluten-friendly dish are roasted carrots, endive salad, salsa macha, buttermilk dressing, spiced honey and garnishes (flaky salt and dill). Peel the carrots and toss with canola oil. Roast at 400 F until cooked all the way through. Cool and cut into bite-sizes pieces. Roast again at 450 F and cook until browned. Toss with roasted kale, grilled endive, salsa macha and spiced honey. Fill the bottom of your bowl with buttermilk dressing and arrange your carrot mix on top. Finish with a drizzle of salsa macha, flaky salt and lots of fresh dill. Pair with either our Northern Lights cocktail or the Lavender Lemonade mocktail.
NORTHERN LIGHTS Lavender-infused syrup, lemon juice, Blue Bols, Ryka Vodka, black currant foam, honey drizzle.
LAVENDER LEMONADE Lavender-infused syrup, fresh lemon juice, soda water.
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PERSIAN BRAISED LAMB SHANK
BRAISED LAMB SHANK IS A LARGER PLATE THAT CAN BE SHARED OR EATEN AS AN ENTRÉE.
This Gather bestseller is also gluten friendly. This dish includes potato purée, cilantro pesto, za’atar roasted baby carrots and the braised lamb. Pan-sear lamb shank until dark. Season with pan-toasted spice mix (cinnamon, nutmeg, cardamom, pepper, turmeric). Vacuum pack with veal stock. Sous vide 169 F for 18 hours. To make the sauce, take the leftover braising liquid from the lamb and reduce by half. Sauté onions with tomato paste and white wine and add reduced lamb stock. Thicken with corn starch and season with salt. Create the cilantro pesto by adding cilantro to a mixer/food processor.
Slowly add parsley lemon oil, making an emulsion. Add garlic, salt, parsley and fermented Aji in rounds. Be sure not to over blend. Toss baby carrots with canola oil and za’atar spice. Roast at 375 F until cooked all the way through. Plate this dish by making a large circle of the cilantro pesto on your plate, place a large scoop of potato purée onto the plate and add the baby carrots to the left of the plate. Place lamb right on the potato purée and top with sauce. Sprinkle with flakey salt and za’atar spice. Pairs nicely with Gather’s Berry Mojito or the Henry of Pelham, Pinot Noir.
BERRY MOJITO Havan Club 3 Year Old Amber Rum, berries, mint, lime juice, simple syrup, soda.
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Entertaining
‘TIS THE SEASON OF HOSTING Holiday tips for hosts & guests
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We’ve moved beyond the Martha Stewart days of expecting perfection. Television viewers in the ‘90s watched in awe as Stewart would make three-foot homemade gingerbread houses (with lighting) and hand-roll appetizers, while also providing a perfect tablescape for 100 in a vintage barn. And viewers would painstakingly follow this lead as they attempted to re-create her perfect life. To the unknowing viewer, tears and anxiety often followed. We now know it wasn’t such a perfect life for Stewart either. By no means should Stewart be admonished for her perfectionist style. There is a time and place to experiment. The holidays — for those who are attempting to stay joyful — are not that time. The 21st-century Manitoba motto for parties is more relaxed. And it varies. It ranges from slightly more casual than animal-themed pyjama nights to causal cocktail. Home parties follow Barefoot Contessa Ina Garten’s philosophy: make a few things that you are great at making yourself but bring in fantastic options to save you time and stress. After all, if you are stressed, your guests will be too. And no one wants that. So our team has put together tips for the host and guest based upon years of mistakes we have all made. Being a host and being hosted has changed over the years.
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Entertaining cont.
It is polite to bring two bottles of wine, one to replace the what you drink and another as a gift to the host.
FIVE TIPS FOR HOSTS:
1 Set a budget. Spending more than you can afford will cause you to resent the season. If you need to change the event to a potluck good friends and family are happy to oblige. 2 Prepare as much in advance as possible. Your freezer is your friend. 3 Have vegan, gluten-free, kosher, nut-free and other specialty items handy. In case that plus one you don’t know well shows up, it would be nice to offer more than olives or carrots to them. 4 Remember that guests are coming to see you. Prepare dishes that give you time to chat rather than babysitting a sauce at the stove by yourself. 5 Have mocktail options for non-drinkers and drivers. Try to offer them something festive that matches what you are preparing for other guests. Everyone likes to be part of the party. (And have ice at the ready for those who like to make their own cocktails.)
Have mocktail options for non-drinkers and drivers.
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FIVE TIPS FOR GUESTS:
Wine lovers like other things, and Manitoba has a lot of unique local gifts to offer.
different gift. Wine lovers like other things, and Manitoba has a lot of unique local gifts to offer. 3 When bringing flowers, try to choose those with a vase so that no one has to dash off to cut stems under water as the hors d’oeuvres burn in the oven. Also, choose flowers that are pet-friendly if your guest has a furry one. 4 If you are bringing a potluck dish, bring it on a plate that can be thrown away or recycled or in a vessel that the host can keep. The goal is to enjoy time with your host, not hover around the kitchen sink. 5 The host has gone to a lot of work to entertain the guests — so try to have fun!
1 Inform your host of any allergies or special diets ahead of time so they can have options for you. (If you are severely allergic, let the host know that you’d like to bring something safe for you to eat. I’m sure the host would understand that you prefer their home to an emergency room visit.) 2 It is still polite to bring a gift. The most common gift is wine. Unless otherwise advised, bring one bottle of wine to replace what you drink and another one — perhaps more expensive — for the host as a gift. (Placing the gift in a bag will indicate to the busy host which one can be served and which one should be enjoyed later.) If the host is an oenophile and you have no budget for or knowledge of wine, it may be easier to choose a
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Glassware
Glasses Studying wine has gone mainstream. Magazines, books and movies have fed an information-seeking appetite of those wanting Looking through clear-coloured
to know more about this intriguing elixir. As experts try to unwrap what seems to be mystifying secrets, one simple tool binds them all — they see their wine through clear-coloured glasses.
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T he simplicity of a clear, stemmed glass provides the perfect vessel to analyze everything from colour and age to clarity and bubbles. You’ve likely seen those analyzing a glass of wine who are able to tell the type of wine right down to vintage. It turns oenophiles into magicians to amateurs around them. During study or at tasting events, small glasses known as the ISO (or International Standards Organization) are used. It may seem odd to those who prefer pretty crystal cut or coloured options — especially in the days when glasses seem to be much larger than what was used in decades past. Watching someone hold up a glass of wine to view, then lean it slightly, turn it back upright, then swirl it by the stem only to insert their nose and then take a taste is a common sight. But for the experts, the clear glass can lead to the revelation the wine is, in fact, a 2020 Barossa Valley Shiraz and not a 1995 Vosne Romanee, for example. Through the glass they would note the deep intensity, purple tinge to the colour and a higher viscosity rather than a far paler intensity of an aged Burgundian Pinot Noir, which would have more of a brick red or tawny colour with age. On the appearance alone, these deductions can start being made. To the untrained onlooker watching those getting the answers right, or even close, seems like magic. In fact, this method of tasting is more akin to being a detective. Each point you gather during the process is a clue and the clear glass is your magnifying glass. Talent, education and practice — and, naturally, a great sense of smell — no
doubt come into play. Some see the stemmed glass, — and, in particular, the ISO — as pretentious. However, no one would begrudge a CFL player for buying a great pair of cleats that would allow him to kick a field goal. How is this simple glass used by a sommelier or wine lover a pretentious choice? After all, the same crew imbibing with
u
the ISO has likely drunk from a red Solo cup during an event. It’s
just when judging or enjoying wine and spirits that there is a reason we bring out the big
guns — or little ones in this case. And the stem has a role here too. Your hands are naturally warm. And when judging wine, temperature matters. Warming the glass with your hands can
affect how the wine tastes. If you are at an international event representing your country or company, getting it right is important. So when you are at the next wine festival or choosing your next set of wine glasses, keep in mind that looking through clear-coloured glasses will reveal the truth about your next glass of wine.
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Frescolio
FOR YOUR FAVOURITE FOODIE Delights
Frescolio has just what you need to gift some flair .
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The highest quality olive oils and balsamic vinegars make amazing gifts!
BY KRISTIN MARAND
THE PERFECT HOLIDAY GIFT WILL SURPRISE AND DELIGHT, AND IT’S EVEN BETTER IF IT’S A FEAST FOR THE SENSES! F rescolio has just what you need to gift some flair to a foodie or person of discerning tastes in your life. It may be just what you’re looking for, for that hard to buy for person. “Our products make a fabulous holiday gift, especially since we have four sizes of bottles. Our gift sets made with the small 60ml bottles are always popular for host gifts, and we always put together fantastic, curated gift sets,” says general manager Chantal Hogue. Frescolio carries a selection of over 60 different kinds of high-quality olive oil and balsamic vinegar that changes with the season to ensure freshness. But the best part is, you can try before you buy. “Customers can come into any of our three locations to taste each product they’re interested in before choosing a bottle size and taking it home,” Hogue says. And if you have no idea where to begin, allow the three certified olive oil sommeliers on Frescolio’s management team to guide you through the process and help you find the right flavours to accompany your preferred palate pleasers or dress up an old favourite. The CEO, general manager and operations manager have all received certification from the Olive Oil Times Education Lab. “We’re trained by experts to be able to identify defects in olive oil, recognize positive characteristics, and to understand how the highest-quality olive oil is made and can be used. During the course, we were trained and tested to use a specific olive
929 Corydon Ave 204-505-1455
frescolio.ca 1530 Regent Ave 204-504-4200
1604 St Mary's Rd 204-615-3885
Frescolio is the first and only olive oil and balsamic vinegar tasting bar in Winnipeg. It is also a family run business with a 10 year history and a dedication to sustainable packaging. “Since the beginning we’ve offered a robust bottle return program that has really helped to reduce waste. Customers can bring back their 200ml, 375ml, and 750ml Frescolio bottles without having to wash them, we give them $1 back per bottle, then wash and sanitize the bottles before re-using them in the store” says Hogue.
Frescolio carries a selection of over 60 different kinds of high-quality olive oil and balsamic vinegar that changes with the season oil sensory assessment to ensure our products meet the international standards,” she explains.
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Frescolio cont.
Try this...
Add a dash of cinnamon pear dark balsamic vinegar to your holiday cider.
Add white balsamic vinegar to sparkling water to make mocktails. Hogue recommends cucumber-melon.
Mix blood orange infused olive oil with maple dark balsamic vinegar to glaze root veggies like yams, carrots or beets.
Mushroom and sage infused olive oil goes great in stuffing.
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MANITOBA SAVOUR WATCH FOR THE SPRING 2024 MAGAZINE IN THE FREE PRESS
Join us as we highlight the best of food, beverage and travel in Manitoba!
For advertising information, please contact your Free Press representative or call 204-697-7390.
Riesling Mocktails
ICONIC CAESAR TASTES down to the rim!
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Farmery's non-alcoholic line-up
Anticipating the growing trend of non-alcoholic options and mocktails, Farmery Estate Brewery has added to their non-alcoholic line-up —which includes Malted Sodas, energy drinks NEDI, and the only local Premium Non-Alcoholic beer—the salty & savoury Farmery Virgin Beer Caesar mocktails. Featuring three flavor styles— Original, Dill Pickle, and Jalapeño & Lime—these delicious & unique Virgin Beer Caesar mocktails are made with Farmery’s home-grown local barley and hops from their family farm located near their brewery in Neepawa, MB. Just as an added bonus: because their ingredients & products are both grown and brewed locally, Farmery is one of the lowest carbon- footprint breweries in the world. All Farmery mocktails and non-alcoholic options are available in local grocery channels; and will be available soon in local MLCCs and participating vendors, as well as Farmery’s upcoming Adent Calendar Pack which will be launching in Nov. 2023.
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Mocktails cont.
NOTHING TO MOCK HERE! I n the cocktail world, there has always been mystique to the drink order. No doubt, you can mimic the iconic James Bond martini order “shaken, not stirred.” Steely-eyed movie stars were unlikely to belly up to the bar with a swagger to utter “Gimme a Shirley Temple with extra whipped cream. And don’t forget the maraschino!” Options for non- drinkers exist today — cool options at that! Non-alcoholic beverages have shed the kiddie table label. No longer the afterthought either, options abound. Grocery locations, Liquor Marts and even dedicated stores such as The Sobr Market are offering more to the non-drinking crowd. Offering great mocktails or non-alcoholic beverages to your guests who are driving, have a religious observance or health concern or even those who just don’t like to drink is an important part of being a host. Just like their cocktail cousins, mocktails can be a lot of fun to create. So embrace your inner mocktail diva to get the party started!
Sparkling wine options are lovely in fruit salad — and the kids can eat this version too!
A FEW TIPS FOR THOSE NEW TO THE MOCKTAIL SCENE:
Have non-alcoholic options of traditional alcohol beverages available. Red, white, rosé and sparkling options are easily found. Beer and ciders with no booze have exploded on the market. Farmery Estate Brewing has a line of Caesars. They even have the cocktail rimmer to go with it! For those who like mixed drinks, non-alcoholic spirits such as rum are now available in Manitoba. 1. Get the taste, leave the alcohol: TIP: If you personally prefer traditional alcohol and think you’ll never use what is left in the bottle of a non-alcoholic version, think again. Put on your chef’s apron. Party leftovers in your bottles can be easily used in cooking too. Seal them up and cook away!
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The mid-2000s were the years of drink tags and wine charms. They were everywhere and in every shape — for good reason. At home parties, it’s easy to mix up your glass. And while there is no issue with your partner sharing your Chardonnay, there can be an issue if a non-drinker picks up the wrong glass. 2. Bring on the drink tags and markers:
TIP: Make it fun — choose cute tags or go full artist with a glass marker. Writing a nickname or picture can be a fun icebreaker too!
Signature drinks have been common at events for some time. Making these with your non-alcohol drinking guests in mind is a wise move. Whether you make them ahead of time, at your bar or have a self-serve area with directions, ensure that if the mocktail and cocktail options are similar, take care to have different garnishes for each or serve in two different styles of glassware. This way, as your guests mingle there is little risk of confusing the two options. 3. Two options – one inspiration:
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Whisky
WHISKY Whether you are sitting by a crackling fire with a good book or are among friends having a lively chat, whisky options can pair well with any evening. for our friends…
6 Expert recommendations that are sure to impress
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EXOTIC UNIQUE E
BRING EXOTIC TASTES HOME FOR THE HOLIDAYS.
GRANT PARK LIQUOR MART 1120 GRANT AVENUE Our experts scoured every corner of the world to find highly coveted wines and spirits for you to enjoy. Whether you’re an aficionado or simply want to indulge in something special, you’ll be delighted by the exclusive selection Distinctions offers.
Whisky cont.
W e each have our favourite way to savour whiskey — or whisky if you bend to the Scottish options. Some add loads of ice to their peaty scotch; others would feel as if the largest insult in their life had just occurred if an ounce of their scotch had brushed against ice. Still more feel peat is something that should be left in nature. Even the ice type can cause debate. Do you prefer cubed or one just a large ball? And what type of water should be used to create it? Should the water be distilled or imported from the Isle of Skye? Whisky lovers who add a drop of water are on the side of the experts. This statement is not meant to cause a whisky battle. Instead, a drop of water opens up the flavonoids in the spirit, allowing you to detect the notes easier. Droppers exist for this practice alone. Like wine, there are so many options to explore and ways to drink this nectar. If the whisky world is new to you, trying options outside your comfort zone can be an enjoyable experiment. It’s even better with friends. Get a tasting book to make notes and gather your friends. Take time to enjoy the spirit — and the spirit of the season!
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