Savour Manitoba | Winter 2025

Manitoba's Premier Food, Drink and Lifestyle Magazine

SAVOUR MANITOBA MANITOBA’S PREMIER FOOD, DRINK AND LIFESTYLE MAGAZINE WINTER 2025 Hearth, Home & Holiday

IN THIS ISSUE: MANITOBA GIFT GUIDE INTERVIEW WITH A CICERONE EXCITING CULINARY EXPERIENCES

SAVOUR MANITOBA | WINTER 2025 | 1

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RWB Chocolate Ginger Cookies

DEC 19-27, 2025 CENTENNIAL CONCERT HALL

Makes 3 dozen cookies

Ingredients ¾ cup softened butter ½ cup

margarine 1 cup white sugar 1 cup brown sugar 1 Tbsp vanilla ¼ cup finely grated fresh ginger root 3 large eggs, room temperature 3 ½ cups all purpose flour 1 cup cocoa powder 2 tsp salt 1 ½ tsp baking soda 2 cups chocolate chunks Directions 1. Preheat oven to 350F. 2. Grease or line three cookie sheets with parchment paper. 3. Cream butter, margarine and sugars. Once the sugar has dissolved and the mixture is light and fluffy, add the eggs one at a time and beat until glossy and creamy in colour. 4. Beat in vanilla and grated ginger. 5. In a separate bowl, sift together the dry ingredients. 6. Carefully add the sifted dry ingredients to the wet mixture and blend until a consistent dough has formed. 7. Add chocolate chunks and mix to distribute evenly throughout. 8. Scoop onto prepared cookie sheets and bake just until set, about 10 minutes. 9. Dust with a little icing sugar for some added festive flair! i

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PHOTO FORMER RWB DANCER SAEKA SHIRAI (2017-2019) WITH RWB SCHOOL RECREATIONAL DIVISION STUDENTS, BY DAVID COOPER, C.M. (2018)

MANITOBA CULINARY EXPERIENCES / 06

Contents WINTER 2025

4 EDITOR'S MESSAGE 5 RESIDENT EXPERT

Manitoba’s sommelier star

6 TRAVEL MANITOBA Exciting culinary experiences 12 SOUTHERN POTATO CO. 15 POTATO HARVEST & STORAGE A Manitoba advantage 16 EMBRACE THE GREAT

A legacy of farming, food and family

SOUTHERN POTATO CO. / 12

OUTDOORS IN MANITOBA Cozy indulgences and outdoor adventures 20 LITTLE OR BIG POTATOES What’s the difference? 22 RED ANDYELLOW POTATOES A uniquely Manitoba flavour 24 BEYOND PORT Portugal’s table wines rise up 30 MERRYMOCKTAILS Punch up your party 32 ASSINIBOINE PARKCONSERVANCY Twinkling lights and botanical delights 34 HOLIDAYTREATS

WINNIPEG CICERONE / 36

Sweet and savoury seasonal favourites

CRISPY BACON POTATO BITES / 43

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CONTENTS

ASSINIBOINE PARK CONSERVANCY / 32

TURKEY TOURTIÈRE PIE / 49

36 INTERVIEW WITH A CICERONE Hailey Tennant 40 POTATOES SCORE BIG Game-day appetizers 44 COMFORT FOOD GUIDE 52 MANITOBA EGG FARMERS Recipes for some holiday cheer 54 FROM PIES TO SOUPS

Elevating Manitoba’s heartland harvest

Squash rivals pumpkin in the kitchen

56 HOLIDAYRECIPES

Festive appetizers and desserts

MANITOBA EGG FARMERS SHARE HOLIDAY CHEER / 52

58 MANITOBA GIFT GUIDE

Gifts from the heart of the prairies

60 SAVOUR THE MOMENT Manitoba event spotlight 62 COZY DRINKS Keep you warm in winter

/ 26 PORTUGAL'S TABLE WINES / 57 CLASSIC SHORTBREAD COOKIES

SAVOUR MANITOBA | WINTER 2025 | 3

MANITOBA SAVOUR

EDITOR Editor &

Winter 2025 | Volume 2 | Issue 3

Savour the holidays

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 Director, FP Features Charlene Adam Editor Jennifer McFee CREATIVE Steve Hatch, Creative Services Manager 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, Rob Waite © 2025 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

R eady or not, the holiday season is already right around the corner. For many of us, this hectic time can stir up a range of reactions, with everything from anticipation to exhaustion. This jam-packed edition of Savour Manitoba shares ideas for making the most of the snowy season ahead. So grab a warm blanket, soft slippers and something to sip while you decompress with our latest offering. To prepare for a festive gathering, seek inspiration from our collection of tasty recipes that showcase the versatil- ity of a much-loved Manitoba staple: the potato. Maybe you’ll even discover a new favourite way to prepare your scrumptious spuds. Keep reading to explore ideas for the ultimate classic comfort foods, complete with elevated options and luxu- rious local twists. Wondering what to pair with your culinary creations? Perhaps you’ll consider a table wine from Portugal or a beer suggestion from Manitoba’s first female cicerone. And beyond tempting your taste buds, this edition of Savour also aims to pique your interest in some of the province’s must-see winter attractions and eateries. At the same time, you’ll be able to check items off your holiday gift list with unique local ideas. Whether you’re ready to cozy up by a crackling fire or embrace the great outdoors this winter, we’ve got you covered. Exhale, unwind and Savour these Manitoba moments

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 photo Fiveph / Dreamstime.com

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RESIDENT EXPERT

EXPERT & Expert

Manitoba's Sommelier Star CRAFTING EXCELLENCE, GLASS BY GLASS

SUBMITTED BY ALEX ALLARDYCE

A lex fell in love with wine while travelling through Europe for a year after graduating university in 2015. After she worked a full harvest in France’s Languedoc-Roussillon region, she returned to Winnipeg and went on to complete her Wine & Spirit Educa- tion Trust (WSET) levels 2 and 3, as well as the Canadian Association of Professional Sommeliers (CAPS) Diploma Program in 2020, becoming a certified sommelier. Her passion for wine and food has taken her all over the world. She has completed two harvests at Averill Creek Vineyard on Vancouver Island, and she has travelled to New York City and across Scandinavia, collaborating with wine importers and gaining a deeper understanding of international markets. Alex also finds great joy in edu- cation and sharing her love of wine with others. In 2022, she travelled to Vancouver to complete the WSET Certified Educator Program and has since taught numerous WSET Level 1 and Level 2 courses back home in Winnipeg.

Her dedication to her craft has earned her several distinctions, including the CAPSTONE Canada Scholarship (on behalf of CAPS Canada and California Wines Canada) and achieving top marks in the qualifying exam to represent Manitoba in the Master of Port Canada competition in 2022. She was named Best Sommelier of Manitoba in 2021 and has competed in Canada’s Best Sommelier compe- titions in both the Okanagan (2022) and Halifax (2023). In 2023, Alex was one of just 48 sommeliers from around the world selected to attend the ASI Bootcamp 2023 Americas in Quito, Ecuador. Most recently, she once again achieved top marks in the qualifying exam to return to Porto this fall, rep- resenting Manitoba in the quarter- finals for the Master of Port Canada. This time she was successful and will be one of five competitors advancing on to the semifinals in 2026. Alex is currently the member dining manager and sommelier at the Manitoba Club, a Platinum Club of the World (Top 100 City

Club), where she oversees à-la-carte operations, manages a cellar of more than 500 wines and helps train future sommeliers of Manitoba.

SAVOUR MANITOBA | WINTER 2025 | 5

When the temperature drops, Manitoba’s food scene heats up.

Exciting Culinary

Experiences TO HAVE THIS WINTER IN MANITOBA W hen the temperature drops, Manitoba’s food scene heats up. From fine dining on the tundra to sampling the province’s best poutines or sipping a caribou cocktail out of an ice glass, there’s plenty of amazing foodie experiences to have this winter in Manitoba. Read on for some of the province’s most exciting culinary experiences that will keep you warm all winter long. DINE IN A SNOW DEN Not many people can say they’ve dined in a restaurant made of 500,000 pounds of snow, but that’s exactly what you’ll experience at The Den by A Maze in Corn in St. Adolphe. Designed and built by renowned snow artist Clint Masse, The Den provides a candlelit gourmet dinner that is sure to be a highlight of your winter. Enjoy Chef Luc Jean’s four-course dinner while surrounded by ice sculptures, live entertainment and Manitoba art. Keep an eye out for this one-of-a-kind culinary experience in February and March, and — pro tip — arrive an hour or so early to explore the snow maze (admission included with your ticket to The Den). BY BRENNA HOLEMAN

THE DEN BY A MAZE IN CORN IN ST. ADOLPHE

BAKERS NARROWS LODGE IN FLIN FLON

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TRAVEL MANITOBA

TUNDRA BUGGY IN CHURCHILL

DAN’S DINER IN CHURCHILL

FLAVORS OF MEXICO IN WINKLER

DAN’S DINER IN CHURCHILL

FEAST WITH VIEWS OF THE TUNDRA Churchill’s food scene is small but mighty, with many dining delights to keep you busy throughout your visit. Frontiers North Adventures hosts Dan’s Diner in February and March, where you’ll experience a culinary adventure inspired by land and sea. The unique pop-up restaurant on the frozen tundra features panoramic windows and skylights over- head for optimal northern lights viewing. Back in town, Ptarmigan serves hearty meals featuring flavoursome local ingre - dients that include elk, Manitoba honey and fireweed jelly. And for one of the most remote winter experiences in Manitoba, visit Churchill Wild’s Nanuk Polar Bear Lodge for win- ter wolf safaris and northern lights view- ings. While there, enjoy sophisticated

tundra-inspired cuisine that uses locally sourced meat, fish and produce. SAMPLE THE PROVINCE’S LATIN AMERICAN CUISINE Latin American food is full of warmth and vibrant flavours, ideal for a chilly day. Experience some of the province’s best Latin American food in Winkler, where you’ll find numerous restaurants to choose from. The beloved Flavors of Mexico is family-owned and -operated and serves a delicious assortment of enchiladas, tacos, burritos and more, all with house- made guacamole, queso and salsa. Minas Café 1027 is your one-stop shop for authentic Brazilian snacks including pão de queijo and coxinha, as well as imported grocery items. Head to Del Rios for a unique menu of Mexican and Mennonite dishes; it’s not often you can

order perogies and chimichangas in the same meal, but you can do that here. EXPERIENCE THE NORTHERN LIGHTS (AND BITES) Northern Manitoba is home to some of winter’s best experiences — and that includes culinary experiences! Enjoy the best of both worlds by visiting Flin Flon in the winter months, where Bakers Narrows Lodge offers Northern Lights Adventure packages to witness the dazzling aurora borealis dance across the sky. Dine on locally caught walleye in the lodge’s eatery or catch your own with ice fishing on Lake Athapapuskow. Head into town to try Aurora + Pine Bistro, a modern and inventive restaurant where every menu item is made in-house.

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TRAVEL MANITOBA

TASTE THE FLAVOURS OF POUTINE WEEK The first week of February brings La Poutine Week to Manitoba! From Portage la Prairie to Steinbach, Bran- don to Winnipeg, you’ll find dozens of restaurants duking it out to be the best poutine in the province. Expect plenty of innovative dishes, often making use of seasonal, cultural and/or local ingredi- ents. The 2025 winner — chosen as one of the top five in all of Canada — was “Sweet Home Manitoba” by Kahleigh’s Brew Barn in Riverton. The winning dish featured classic McCain fries grown in Manitoba topped with cheese curds, homemade honey dill sauce, crispy chicken, applewood-smoked bacon crumble and fresh dill. What will La Pou- tine Week 2026 bring? ENJOY FINE DINING ON THE ICE Experience fine dining on the frozen rivers of Winnipeg this winter with RAW:almond , held annually every Jan- uary and February. Co-founded by Chef Mandel Hitzer of Deer + Almond and Joe Kalturnyk of RAW:Gallery of Architec- ture and Design, this fine dining festival draws elite chefs from around the world. The temporary structure is built with the project’s environmental footprint as well as esthetics and function in mind, mak- ing the building just as impactful as the mouthwatering menu. The 2026 lineup of chefs is sure to wow, as always!

RAW:ALMOND IN WINNIPEG

GET COZY IN WINNIPEG There’s nothing like a cozy restaurant when the city is blanketed with snow. Thankfully, Winnipeg has a fantastic array of restaurants that combine warm ambiance with deliciously wintry menus. For classic French cuisine in an intimate setting, head to Né de Loup . Feel like shaking off the frost with speakeasy

surroundings? Make your way to Sous Sol or Solera for sharing plates and excellent cocktails. Bar Accanto provides plush seat- ing while you enjoy their all-natural wines and creative dishes. And for one of the best seasonal set menus in town, try Petit Socco , a cozy restaurant that’s the ultimate place to hide from the cold.

LA POUTINE WEEK

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TRAVEL MANITOBA

THERMEA SPA VILLAGE WINNIPEG

INDULGE IN A NORDIC SPA DAY Manitoba is home to not one but two Nordic spas, and both are known for their outstanding restaurants on site. Even better: you can stay in your robe while you dine! At Thermea Spa Village Winnipeg , the serene, snowy setting provides a gorgeous backdrop for enjoying a warm meal after a thermal cycle or two. Le Resto’s menu is filled with seasonal farm-to-table dishes that pair perfectly with the sommelier-approved wine list. Enjoy meals such as Manitoba bison meatballs, locally caught trout and fresh bread from Friend Bakery .

Found at the Elkhorn Resort Spa and Conference Centre in Onanole, Klar So Nordic Spa is an oasis of tranquility all year round. The bistro menu comple- ments the experience at the spa, provid- ing fresh and nourishing options such as cedar smoked salmon, flatbreads or the Viking Bowl, a nod to the Nordic influence at Klar So. Fill up on flavourful eats before heading back to the rejuvenating spa. HÉ HO! SAVOUR THE SNACKS AT FESTIVAL DU VOYAGEUR Winnipeg’s annual Festival du Voyageur is famous for many things: electrifying music, phenomenal ice sculptures, the celebration of French-Canadian and

Métis culture … and, yes, incredible food! Western Canada’s largest winter festival brings a selection of must-try foods that include tourtière, poutine, pea soup, bannock, maple sugar pie and tire sur la neige, a Canadian delicacy of hot maple syrup drizzled on fresh snow and rolled onto a stick. Fun fact: the festival goes through more than 700 litres of maple syrup every year! Also try caribou, the unofficial drink of the festival; red wine, whisky and maple syrup are blended and served in an ice glass for the ultimate French-Canadian cocktail. You can enjoy the quintessential culinary delights at Festival du Voyageur (Feb. 13-22, 2026).

KIAR SO NORDIC SPA AT THE ELKHORN RESORT SPA AND CONFERENCE CENTRE IN ONANOLE

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TRAVEL MANITOBA

NONSUCH BREWING CO. IN THE EXCHANGE

EAT YOUR WAY THROUGH THE FORKS

hungry? Walk into Wasagaming to visit the year-round restaurant at The Lakehouse or buy freshly baked goods and groceries from Clear Lake Trading Post.

the city, and their Le Burger is famous for a reason. Around the corner, Patent 5 Distillery is the first farm-to-finish dis - tillery in Manitoba; pop in for a seasonal cocktail with locally sourced cherries or saskatoons. For a filling bowl of pho and other Vietnamese dishes, head to Little Saigon Restaurant , sure to warm you up on a cold day. Want to combine your meal with some entertainment? Catch a show at the Royal Manitoba Theatre Centre — Murder on the Orient Express is playing from Jan. 14 to Feb. 7, 2026 — or enjoy Lights On the Exchange from January to March. Nonsuch Brewing Co. also offers dinner-and-show packages.

Winter is the perfect season to spend some time at The Forks! Work up an appetite on the Nestaweya River Trail and then head indoors to warm up with a diverse selection of food vendors in the communal food hall. Try BASTA! Filipino Kitchen for silog, a classic breakfast option, or pancit bihon, a noodle dish loaded with sautéed vegetables and bold flavours. Skyr, one of The Forks’ newest additions, serves fresh bowls, smoothies, toasts and cold- pressed juices with Nordic influences. And for those pizza cravings, Red Ember uses local ingredients that are wood-fired in their stone oven from Naples. SPEND TIME IN TURTLE VILLAGE Get off-grid and soak up the beauty of winter by booking a stay in Turtle Village . Located in Riding Mountain National Park, the Indigenous-owned and -operated destination offers “Turtle Shells,” tiny glamping huts that make for a memorable romantic escape. Add on the fire cooking experience, a camping-style charcuterie board paired with toasted bread and wine. Turtle Village also offers ice fishing hut rentals from January to March with the op- tion to add on a bannock-making kit. Still

TAKE A FOOD TOUR OF THE EXCHANGE

Winnipeg’s Exchange District is a gour- mand’s dream. Home to more than 50 unique restaurants, the area is ideal for a self-guided walking tour of some of the city’s culinary highlights. Amsterdam Tea Room has a tasty food menu and an impressive selection of teas that you can find in their bespoke cocktails. Nonsuch Brewing Co . has one of the most beautiful taprooms in

Photos courtesy of Travel Manitoba

TURTLE VILLAGE IN RIDING MOUNTAIN NATIONAL PARK

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THE FORKS | 49.8873° N, 97.1310° W

Travel with your heart in the right place.

FESTIVAL DU VOYAGEUR | 49.8986° N, 97.1241° W

The best travel itineraries lead with the heart and so should you. Explore travel options for whatever your heart needs at travelmanitoba.com/YourHeartRightPlace

“One of my greatest joys is seeing the next generation joining the farm.”

– KEITH KUHL, SOUTHERN POTATO CO.

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SOUTHERN POTATO CO.

Southern Potato Co. A LEGACY OF FARMING, FOOD AND FAMILY

S outhern Potato Co. is a generational family farm based in Winkler that is proudly celebrat- ing 65 years. Founded in 1960 by John Kuhl, Henry Kuhl and Dave Bueckert, the farm quickly expanded and by 1978 encompassed 8,000 acres, including 2,700 dedicated to potatoes. That year, the partners decided to sell, but John chose to continue farming with his sons, Keith and Douglas. Keith managed the fields while Douglas oversaw sales and shipping. When Douglas passed away in 1999, the respon- sibility of running the farm fell to Keith. Not long after, his sons Marlon and Jeremy graduated from university and returned to join the farm, taking over day-to-day operations. Today, Southern Potato Co. thrives under their leadership, farming more than 11,000 acres. Keith still lends a hand when needed, though his greatest joy now comes from working alongside his sons and grandchildren. Two of the grandchildren, Brooke and Nolan, graduated from the University of Manitoba’s agriculture diploma program and are now part of the farm team. Another grandson, Jaxon, 16, spends as much time on the farm as he can. “One of my greatest joys is seeing the next gener- ation joining the farm,” Keith says. While farming has been central to his life, Keith’s other passion has always been cooking and entertaining. With three children and eight grand- children, family gatherings often mean 16 or more around the table — and plenty of opportunities to hone his skills in the kitchen. For more than 15 years, Keith has prepared meals for family and com- pany events, blending his love of hospitality with his knack for creating memorable occasions. About four years ago, as his sons assumed more of the farm’s management, Keith leaned further into that passion. He expanded a shop to include a com- mercial kitchen and gathering space, transforming it into a hub for family and community celebrations. Two years ago, he marked both his 70th birthday and 50th wedding anniversary there, and since then, the space has hosted countless gatherings. When asked about his favourite potato dish, Keith doesn’t hesitate: roasted fingerlings.

Fingerlings are small, slender potatoes prized for their unique shape, firm texture and rich, but- tery flavour. Considered a specialty item, they are cherished by chefs and home cooks alike. Grown by Southern Potato, these fingerlings are carefully cultivated to ensure consistent quality and excep- tional taste. Keith prepares them by cutting the potatoes lengthwise, tossing them in olive oil, seasoning and roasting cut-side down at 350 F for 30 to 40 minutes. “I always use the convection roast setting, as it cooks the potatoes from both the top and bottom,” he notes. The result: tender interiors with perfectly crisp, golden bottoms. For Keith, it’s about more than just flavour. “The most enjoyable thing about cooking,” he says, “is seeing people enjoy the food, and the fel- lowship and company around the dinner table.” To elevate the experience, Keith recommends pairing the fingerlings with an Italian Amarone della Valpolicella, a bold, full-bodied red wine that complements both the dish and the warmth of a shared meal.

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SOUTHERN POTATO CO.

Roasted Fingerlings SERVES: 4 (6-8 WEDGES EACH)

INGREDIENTS: 1 1/2–2 lbs of fingerling potatoes (small bag) 2 tbsp olive oil 1/2 tsp seasoning salt (suggested: Hy's Seasoning Salt) Sour cream, honey dill, ketchup, mayo or ranch for dipping INSTRUCTIONS: 1. Slice each fingerling potato in half lengthwise. 2. Cover cookie sheet with foil and brush with olive oil. 3. Place fingerlings flat side down on the cookie sheet. 4. Brush with olive oil. 5. Season with seasoning salt. 6. Bake at 375 F for 15–20 minutes or until tender. 7. Serve with sour cream, honey dill, ketchup, mayo or ranch for dipping.

To elevate the experience, pair the fingerlings with an Italian Amarone della Valpolicella, a bold, full-bodied red wine.

Photos courtesy of Peak of the Market

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POTATO HARVEST

W hen it comes to fresh local food, Manitoba potatoes are truly something special. Manitoba is a potato powerhouse! Not only do we grow top quality potatoes, we also have the ability to store potatoes in a way that ensures a year-round supply. This means that no matter the season, Manitobans can enjoy delicious homegrown potatoes as part of their family meals. Initial harvest begins in August, when growers start lifting the first crop from the fields. By September, harvest is in full swing, continuing through mid-October. During this time, millions of pounds of potatoes are carefully dug, graded and moved into specially designed storage facil- ities. These state-of-the-art buildings help regulate temperature, airflow and humidity, keeping Manitoba potatoes fresh for up to 12 months. Because of this, Peak of the Market Ltd. is able to supply Manitobans with locally grown potatoes all year long, a source of pride and an incredible advantage for both growers and consumers. The reliability of Manitoba pota- toes makes them a staple in count- less kitchens, especially during the holidays. With their natural versatility, they can shine in everything from a quick weekday side dish to the cen- trepiece of a festive family dinner. And because they are always available, it’s easy to elevate simple, comforting recipes into something truly special. Fun, easy and undeniably delicious recipes showcase why Manitoba po- tatoes deserve a place on every plate. They are grown close to home, harvest- ed with care and stored with precision, ensuring Manitobans can count on local quality every single day of the year. So next time you’re planning a meal, think local and elevate your menu with Manitoba potatoes. Whether you’re cooking for a crowd or making a cozy dinner at home, this humble crop has all the makings of a star ingredient.

Potato Harvest & Storage A MANITOBA ADVANTAGE

MILLIONS OF POUNDS OF POTATOES ARE CAREFULLY DUG, GRADED AND MOVED INTO SPECIALLY DESIGNED STORAGE FACILITIES.

Photos courtesy of Peak of the Market

SAVOUR MANITOBA | WINTER 2025 | 15

Great Outdoors Embrace the in Manitoba BY MYLES O’REILLY When the crisp air of fall descends upon Manitoba, a unique luxury emerges with a chance to reconnect with nature without sacrificing comfort. Fall glamping, upscale cabin rentals and quaint B&Bs offer the perfect blend of cozy indulgence and invigorating outdoor adventure — making an ideal retreat for both romantic couples and families looking to be active outdoors in autumn.

T his season it is not about roughing it; it’s about elevated comfort with an appreciation for the region’s breath- taking landscapes as the leaves begin to fall. Boutique glamping — often featuring high-end RV rentals, luxurious fully ap- pointed cabins or cozy bed & breakfasts — is designed to maximize both seclusion and spectacle. Think king-sized heated beds, modern kitchenettes, full bathrooms and panoramic windows that put the fiery autumn forest on full display nestled in locations that can capture the perfect blend of wilderness and refinement. The South Highway 59 corridor is rich in francophone and Mennonite heritage, providing a unique blend of culture and nature. St. Malo Provincial Park is a popular destination, centred on a reservoir where visitors can walk the trails surrounding the Rat River dam and dyke. For active families, the park’s easy hiking paths are perfect for a

crisp fall afternoon, while history buffs can visit the replica of St. Malo’s famous Grotto and Shrine for a moment of quiet reflection in the most serene setting. Just a short drive away, St. Pierre-Jolys and the surrounding areas near the Roseau River offer more exploration. You can trace the historic footsteps of fur traders and settlers along the Crow Wing Trail, a major section of the Trans Canada Trail that follows an old Red River ox-cart route. A must-see photo opportunity is the Senkiw Swinging Bridge over the scenic Roseau River, which offers dramatic views of the river valley. The region is home to one of the last re- maining sections of the Manitoba Tall Grass Prairie Preserve, where you can take an interpretive trail walk to appreciate the rare ecosystem’s unique flora and fauna before cozying back up in your nearby retreat in Grunthal or St. Malo.

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THE GREAT OUTDOORS

EXPLORING SOUTHERN MANITOBA’S HIDDEN GEMS: TOP – THE HISTORIC SWINGING BRIDGE ALONG THE CROW WING TRAIL. LEFT – A TRANQUIL STRETCH OF THE RAT RIVER WINDS THROUGH THE HEART OF THE REGION. RIGHT – NESTLED IN ST. MALO, THE GROTTO OFFERS A PEACEFUL RETREAT AND A MOMENT OF REFLECTION.

INVIGORATING FALL ACTIVITIES Fall in Manitoba is arguably the best time for outdoor pursuits, since the absence of summer crowds and bugs allows for pure, unadulterated enjoyment of the experience. The fall colours create ideal settings for nature photographers looking to capture the fiery oranges and reds. For couples, casual romantic hikes through the trees are a must as the leaves crunch softly underfoot. An afternoon spent paddling in a rented canoe or kayak on a quiet lake allows for serene reflection and a chance to spot migrating waterfowl.

Many glamping and cabin providers, like Tallpine Lodges (exclusively for couples), offer complimentary equipment and deluxe packages for a romantic stay. Families will find plenty of space for adventure to enjoy a day spent exploring ancient rock formations at the Bannock Point Petroforms. For a more active pursuit, the region’s numerous backroads and paths are perfect for fall cycling or fat biking, providing a fast-paced way to cover ground and breathe in the refresh- ing fall air.

SAVOUR MANITOBA | WINTER 2025 | 17

THE GREAT OUTDOORS

COZY FIRESIDE RELAXATION The heart of a fall outdoor experience lies in the ritual of winding down, relax- ing and reflecting. As the sun sets early and the sky pops with brilliant stars, the focus shifts to the warmth of a fire. Couples cozy up in front of a wood-burning fire — or, even better, a private hot tub on a deck under the stars. The ultimate cozy activity is star- gazing; with minimal light pollution, a late-night session with warm blankets offers a profound connection to nature and each other. Families gather around the campfire for classic s’mores and storytelling. Simple pleasures like reading a good book by a fireplace, playing board games or simply watching a movie with the panoramic wooded view as the back- drop become cherished memories. The true luxury of the hearth is the time and space to unplug and be fully present. SAVOUR THE FLAVOURS OF MANITOBA Camp food can have a whole new meaning when glamping. With modern kitchenettes and high-end barbecues standard in most luxury rentals, guests

can enhance their culinary experience using Manitoba’s exceptional local produce and gourmet products. Prior to your arrival, pick up a variety of premium locally sourced ingredients. Start your day with beautiful fresh-baked breakfast delights from Boulangerie in St. Pierre-Jolys and pair it with a decadent cup of fresh-brewed coffee from Winnipeg’s Black Pearl Coffee. Instead of hot dogs, prepare thick-cut smokies from Winnipeg Old Country Sausage topped with maple- smoked cheddar from Bothwell Cheese on the barbecue. A tender Manitoba bison steak from Central Plains Bison marinated with an artisan spice rub from Smak Dab is sure to take your grill game to the next level. For a more cozy dinner, slow-cook a hearty Wild Man Ricing wild rice and mushroom stew, showcasing Manitoba’s abundant wild rice. Elevate your s’mores with handcraft- ed Utoffeea pieces instead of chocolate bars. For sophisticated warmth, bring a bottle of Red River Whisky from Patent 5 for post-dinner hot toddies. For couples, a high-quality Manitoba craft beer or an

The heart of a fall outdoor experience lies in the ritual of winding down, relaxing and reflecting.

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THE GREAT OUTDOORS

TO GLAMP OR NOT TO GLAMP?

Glamping, luxury cabins and cozy bed & breakfasts all provide a relaxing, high-end, sophisticated experience to refresh the spirit. But they all offer subtly different vibes: GLAMPING: Immersive, modern and light- filled. Luxury RVs with panoramic windows bring the outside in. Cou- ples or small families seeking a unique “in-nature” experience with a luxury feel will find that glamping checks all boxes. LUXURY CABINS: Cozy, traditional and robustly built. Wood stoves or fireplaces and hot tubs are common luxury cabin features. Families or cou- ples who want a fully contained home-like experience with com- plete privacy and luxury comforts will find this to be the perfect experience. BED & BREAKFASTS: Quaint, secluded and romantic. The ultimate relaxation retreat for couples that need to escape to nature but want a more personal experience. Whether you're nestled in a canvas tent on a raised platform or within a log-hewn chalet overlooking a lake, fall in Manitoba offers a true seasonal masterpiece: a canvas of brilliant autumn colour painted with the luxurious comforts of home. It’s an unforgettable way to celebrate fall on the Prairies.

Manitoba boasts a large variety of craft beverage producers to cap off the luxury outdoor experience with a few fireside beverages.

elegant Canadian red wine pairs perfectly with the chilly evenings. Manitoba boasts a large variety of craft beverage producers to cap off the luxury outdoor experience with a few fireside beverages. Torque Brewing, Little Brown Jug, One Great City and Trans Canada Brewing are just a few of the local craft brewers that often have beverages for every occasion. Baltic Brothers feature delicious ready-to- drink cocktails for a fireside finishing touch to warm you from the inside without needing to mix a thing.

Photos by Myles O’Reilly

SAVOUR MANITOBA | WINTER 2025 | 19

Little or Big Potatoes: WHAT’S THE DIFFERENCE? N ot all potatoes serve the same pur- pose, and that’s part of what makes them so useful. Little potatoes and big potatoes both bring something different to the table — and it’s less about choosing one over the other and more about knowing when each one shines. Little potatoes are all about convenience. They’re quick to wash, quick to cook and perfect for a busy weeknight meal. They also work beautifully as last-minute appetizers during the holidays when you need something impressive but don’t have time to fuss. Simply roast with garlic, butter and herbs together and watch little potatoes deliver bright flavours with almost no prep involved. Big potatoes, on the other hand, are about value. When you’re feeding a crowd at a family gathering or potluck, larger potatoes are bud- get-friendly and filling but still offer plenty of fla- vour. They’re the backbone of classics like baked potatoes or potato wedges: dishes where portion size and versatility matter. For quick weeknight dinners, consider lemon potatoes. Just whisk together olive oil, lemon juice and zest, your favourite herbs and spices — and go. And thanks to their thinner skins, red or yellow potatoes don’t need to be peeled, add- ing more fibre to your dish while saving on time. Instead of comparing the big and little pota- toes, think of them as teammates: small for con- venience, big for value. Together, they cover every occasion, from hosting to meal-prepping or just putting dinner on the table after a long day.

Optional: Zest with lemon and

sprinkle with oregano prior to serving.

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LITTLE OR BIG POTATOES

Zesty Oven-Roasted Lemon Potatoes

INGREDIENTS: 6 yellow potatoes 1/4 cup olive oil 1/4 cup fresh lemon juice (about 2 lemons) Zest of 1 lemon 1 lemon cut in slices 6 garlic cloves (3 minced, 3 whole) 1 tsp dried oregano 1/2 tsp salt 1/2 tsp black pepper INSTRUCTIONS: 1. Preheat oven to 400 F. Place on a parchment-lined baking sheet. 2. Cut each potato lengthwise to form four large wedges. Do not peel skin. 3. In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt and pepper. 4. Add potato wedges; toss well to coat evenly. 5. Spread potatoes, lemons and garlic cloves in a single layer on the baking sheet. 6. Roast for 45 minutes, flipping halfway, until golden brown and tender. 7. Transfer to a serving dish. 8. Serve warm.

kitsananan Kuna / Adobe Stock

SAVOUR MANITOBA | WINTER 2025 | 21

Tip: Use a sharp knife to pierce the potato to test the doneness. It should not offer any resistance.

Photo courtesy of Peak of the Market

S outhern Manitoba is known for its rich, fertile soil, and that’s exactly what gives red and yellow potatoes their edge. These varieties thrive in fine, sandy loam fields where careful management produces consistently high-quality crops. It’s a potato-growing region where flavour, texture and appear - ance all come together in every harvest.

Compared to russets, reds and yel- lows carry a naturally higher moisture content. This makes them creamier, smoother and a little more indulgent, while still being versatile enough for everyday meals. Their skins are thin and refined, making prep easy and presen - tation effortless. They bring a premium quality to the table, from recipes that call for boiling, roasting or mashing.

Red and Yellow Potatoes: BRINGING A UNIQUELY MANITOBA FLAVOUR TO THE TABLE

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RED OR YELLOW

Blossoming Potato Bar SERVES: 4 (1 BAKED POTATO PER PERSON)

INGREDIENTS: 2 medium red potatoes 2 medium yellow potatoes 2 tbsp olive oil (not needed if using the microwave) 1–2 tsp salt 1/2–1 tsp pepper 1/4–1/2 cup butter TOPPING OPTIONS: • Shredded cheddar cheese • Bacon bits • Sour cream • Green onions, thinly sliced • Salsa • Warm chili • Gravy

8. Using two hands, squeeze the bot - tom of each potato, forcing open the 4 quarters of the potato or “petals.” 9. Place 1/2 tbsp (or more if desired) of butter in the opening of each potato. Repeat for the other potatoes. 10. To jazz up your potatoes, top with your favourite toppings (sour cream, cheese, bacon, chili, gravy, cheese curds, crispy onions, salsa — the options are limitless). 11. Serve immediately and enjoy! MICROWAVE INSTRUCTIONS: 1. Pierce the potatoes with a fork and place in a microwave-safe dish. 2. Cook on high for 5 minutes. 3. Remove from the microwave, rotate/ flip the potatoes and return to the microwave for another 4–5 minutes. 4. Repeat this process until potatoes are soft. 5. Once done, cut an “X” across the top of the potatoes, slicing about halfway. 6. Push down on the four petals to further open up the potato to create room for toppings. 7. Top with 1/2 tbsp butter (or more) and season with salt and pepper and other toppings if desired. 8. Serve immediately and enjoy!

9. Cooking times may vary depending on the size of microwave and size of potatoes. AIR FRYER INSTRUCTIONS: 1. Preheat the basket air fryer to 400 F. If using a toaster-style air fryer, preheat to 375 F as they run a little hotter. 2. Pierce the potatoes with a fork and place in bowl. 3. Toss with olive to coat evenly. 4. Season with salt and pepper. 5. Bake for 35–45 minutes (flipping halfway) or until cooked all the way through. 6. When potatoes are done, remove them from the air fryer. 7. Using a sharp knife, cut an “X” across the top of the potato, ensur- ing cuts go halfway down the potato. 8. Push down on the four petals. This will open the potato. Place 1/2 tbsp (or more) of butter in the open- ing of each potato. 9. Top with your favourite toppings as desired (sour cream, cheese, bacon, etc.). 10. Serve immediately and enjoy!

What makes reds and yellows es- pecially fun is how they can transform favourite potato dishes into something new. Swap russets for reds in a classic baked potato to enjoy a silkier texture. Or try roasting yellows for a buttery bite that pairs beautifully with herbs and spices. These potatoes aren’t about reinventing the wheel but, rather, they’re about • Cheese curds • Crispy onions OVEN INSTRUCTIONS: 1. Preheat the oven to 400 F. 2. Pierce the potatoes with a fork and place in an oven-proof dish. 3. Drizzle with olive and rub onto potatoes to coat evenly. 4. Season with salt and pepper. 5. Bake for 45 minutes or until cooked all the way through. 6. When potatoes are done, remove them from the oven. 7. Using a sharp knife, cut an “X” across the top of the potato, ensuring cuts go halfway down the potato.

elevating what you already love with a little more colour and character. The next time you reach for potatoes, consider reds and yellows as your go-to. With their flavour, quality and Manitoba roots, they’re ready to shine in everything from weeknight dinners to special- occasion sides.

Png Stock Pro / Adobe Stock

SAVOUR MANITOBA | WINTER 2025 | 23

Today, Portugal boasts more than 250 indigenous grape varieties that are rarely found outside the country.

Portugal’s Table Wines Rise Up

INTENTIONAL, DISTINCT WINES EARN RECOGNITION WORLDWIDE

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BEYOND PORT

Beyond Port

PORTUGAL OFFERS WINE LOVERS AN ENDLESS SPECTRUM OF WINES TO EXPLORE

P ortugal is rightly celebrated for its fortified Port wine, yet its table wines remain amongst the most compelling and underrated wines in the world. Just recently are these dry table wines getting the attention they deserve. Why is this? In the Douro Valley, the Instituto dos Vinhos do Douro e do Porto, (Port and Douro Wines Institute) is the governing body responsible for regulating and promoting Port wine. Every year, they decide how much Port each Port house is allowed to make (yes, they have that much power!). So what do the Port houses do with the extra grapes that are not destined for Port? They make table wine! While these styles of wines have always been made in the Douro, they have been looked at as an afterthought. Grapes that were rejected and deemed not good enough for Port are simply fermented and bottled as table wine. However, there have been movements in the last few decades by Douro winemakers who want to show that this is not the case anymore. Table wines of the Douro are not an afterthought. They are serious, inten- tional wines of exceptional quality that are

worthy of as much attention as Port. And this isn’t just in the Douro — all across Portugal wines are being made that demand more attention on the international stage. Portugal has been making wine for centu- ries, and its unique political history helped preserve an extraordinary wealth of indig- enous grape varieties. While many other wine-growing regions in the world were ripping out vineyards and replanting them with international grape varieties to make them more appealing to export, Portugal held on to its heritage and kept its native grape vines. Today, Portugal boasts more than 250 indigenous grape varieties that are rarely found outside the country. These table wines often combine the ripeness and approachability associated with new world wines with the structure and restraint of the old world, though always distinctly Portuguese. That being said, for a country of such modest size, the range of styles is remarkable: from the lush and green north to the sun-baked south, Portugal offers wine lovers an endless spectrum of wines to explore — beyond Port.

VINE CULTURES IN THE DOURO REGION, PORTUGAL Acnaleksy / Adobe Stock

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BEYOND PORT

Douro: On the warm sun-drenched terraces of the Douro Valley, both red and white grapes are grown, achieving high levels of ripeness and making full-bodied, higher alcohol wines. Touriga Nacional is their flagship red grape, in both Port and table wines. Often described as the Cabernet Sauvignon of Portugal, the wines made from Touriga Nacional have dark, ripe fruit with full body, high tannin and high acidity — powerhouse wines. You’ll find single varietal bottlings of Touriga Nacional but will also find it blended with other indige- nous grape varieties. The reds are always big, bold and age-worthy. The whites are often blends of Gouveio, Malvasia Fina, Moscatel, Rabigato and Viosinho (no Chardonnay or Pinot Grigio to be found here!). They are dry, full-bodied, mineral, with high acidity and sometimes aged in oak for added complexity.

LAVRADORES DE FEITORIA RED

VINHOS OSCAR QUEVEDO OSCAR'S RED DOC Touriga Nacional 60%, Tinta Roriz 40%. Lively and youthful, with well- integrated tannins. Ripe red fruit with subtle toast and chocolate notes. 13% ABV

VALE D. MARIA DOURO SUPERIOR RED WINE Blend of Touriga Nacional, Touriga Franca, Tinta Roriz, Alicante Bouchet, Baga and Tinta Barroca. Aromas of blackberries, strawberries and black cherries, framed by hints of vanilla. The body is rich and full with velvety tannins that slowly ends with a long lasting and deeply fresh finish. 14% ABV

VALE D. MARIA DOURO SUPERIOR WHITE Blend of Viosinho, Rabigato, Arinto, Gouveio and Codega. Intense aromas of tropical fruit complemented by floral notes and minerality, with a smooth and creamy texture. It presents flavours of stone fruit, and the aging on fine lees in barrels adds complexity to the wine. 13% ABV

Touriga Franca 50%, Tinta Roriz 30%, Tinta Barroca 10%, Touriga Nacional 10%. Fruit-forward and fresh, with balanced acidity and soft and velvety tannins. Notes of black currant, blackberry, plum and violets. 12.5% ABV

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BEYOND PORT

Dao: This is one of the oldest wine-growing regions in Portugal, just south of the Douro. It has un- dergone a transformation in the last 25 years, reinventing their reputation for dull reds pro- duced primarily by cooperatives to fresh and exciting wines made by individual Quintas. High- er altitudes throughout the region allow grapes to retain their acidity and produce some of Portugal’s most elegant reds with affinity for aging. Touriga Nacional, which was made famous by the Douro, actually originated in the Dao and arguably attains its best expression here.

DOURO

DAO

PEDRA CANCELA SELECCAO DO ENOLOGO WINEMAKER SELECTION WHITE DOC Blend of Encruzado, Cercial and Malvasia Fina. An aromatic wine with hints of pineapple and wild flowers and a touch of ripe orange. Fresh and balanced with a clean finish. 12.5% ABV

CABRIZ COLHEITA SELECIONADA DAO RED Alfrocheiro 40%, Tinta Roriz 40%, Touriga Nacional 20%. Predominant fresh red fruit on the nose framed by spice and toasted notes. Fruity, smooth, elegant and harmonious flavours. A very versatile wine. 13% ABV

portugal

SAVOUR MANITOBA | WINTER 2025 | 27 Photos courtesy of Manitoba Liquor & Lotteries

BEYOND PORT

Alentejo: Alentejo, and wider region Alentejano, makes up about a third of Portugal’s vineyard area in the south with its flat, sun-baked plains. This hot and sunny region is actually known for producing premium wine corks, as well as full-bod- ied, quaffable red table wines. Whites tend to struggle in this hot climate, but the reds are made from grapes like Tem- pranillo (known as Aragones locally), Trincadeira and Alicante Bouschet.

Vinho Verde: Vinho Verde, Portugal’s cooler, wetter, most northern wine-growing region, is actually known more for its bright, fresh white wines rather than its leaner reds. The whites are often blended, with lower alcohol, a touch of residual sugar and al- most effervescent. However, some pro- ducers are making more serious, higher quality whites from single varieties.

AVELEDA FONTE VINHO VERDE DOC Blend of Loureiro, Arin- to, Trajadura and Fernão Pires. This wine is clean and bright with fresh lime and green apple flavours with a hint of white flow - ers. It's well balanced and youthful with a crisp acidity and lively nature. 9.5% ABV

BOJADOR RESERVA RED Blend of Alicante

CASA SANTOS LIMA QUID PRO QUO RESERVA Blend of Touriga Nacional, Tinto Roriz, Syrah and Ali- cante Bouschet. Flavours of blackberry, plum and vanilla are prominent, with hints of violets and freshly turned earth adding complexity. 12.5% ABV

SOALHEIRO ALVARINHO 100% Alvarinho. Notes of peach and bright lemon and lime, with a mineral core. This wine stands out for its elegance and complexity. A great example of how serious Vinho Verde can be. 12.5% ABV

Bouchet, Touriga Nacional and Aragones. Deep ruby colour with exuberant aromas of red berries with rounded tannins and a plush mouth feel. 14% ABV

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BEYOND PORT

Lisboa: Lisboa is one of Portugal’s most pro- ductive wine-growing regions, and one of the most heavily exported, right along the coast near the city of Lisbon. Most of the vineyards are sheltered from the cool Atlantic by mountain ranges, making viticulture possible. Reds and whites are made from a wide variety of grapes and most are amazing value, made to drink young.

Setubal Peninsula:

The Setubal Peninsula just south of Lisbon is known for probably the second most famous dessert wine coming out of Portugal, Moscatel de Setubal. However, they also make fresh aromatic whites and powerful, robust reds made from Castelao and — you guessed it —Touriga Nacional.

VINHO VERDE

LISBOA

ALENTEJO

SETUBAL PENINSULA

FONSECA PERIQUITA RESERVA Blend of Castelao, Touriga Nacional and Touriga Franca. Intense ruby colour, giving aromas and flavours of cassis, blueberries, vanilla and coffee. On the palate, the wine is soft with integrated tannins and good acidity. 14% ABV

VALE DA MATA RED Blend of Touriga Nacional and Tinta Roriz. This wine features fresh red fruit and floral aromas. The palate showcases roundness, freshness and a long, elegant finish, with hints of oak integration. 13% ABV

MANDRIOLA DE LISBOA COLHEITA SELECTION WHITE Blend of Fernao Pires and Moscatel. Fresh and fruity with tropical fruit notes, medium body and balanced acidity. 11.5% ABV

portugal

SAVOUR MANITOBA | WINTER 2025 | 29

MERRY MOCKTAILS

Apple & Nutmeg Sparkler Mocktail

INGREDIENTS: 1 cup apple cider (chilled) 1 tbsp local Manitoba honey

INSTRUCTIONS: 1. In a shaker or jar, combine apple cider, honey, lemon juice and nutmeg. Shake or stir until honey is fully dissolved. 2. Fill a fancy glass with ice and pour the mixture over. 3. Top with sparkling water to taste. 4. Garnish with an apple slice or cinnamon stick for a festive touch.

A refreshing, elegant mocktail that celebrates Manitoba’s crisp apples and local honey, with a

1 tbsp fresh lemon juice 1/8 tsp ground nutmeg Sparkling water or club soda (to top) Ice cubes Optional garnish: thin apple slices, cinnamon stick or a sprig of fresh thyme

hint of spice and sparkle.

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