SAVOUR MANITOBA MANITOBA’S PREMIER FOOD, DRINK AND LIFESTYLE MAGAZINE SPRING 2024
Enjoy HEAD DOWNTOWN TO ENJOY 529 UPTOWN ASPARAGUS TIPS – FROM GARDEN TO TABLE
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Spring into Cabin Season
M
MANITOBA SAVOUR
anitoba really only has two seasons: winter and cabin. As an Alberta transplant it was something I didn’t initially understand. When we first moved here, we made friends straight off. My family’s calendar was full from the end of October to April and then … nothing. Our friends were busy until November. After a few years, we figured out that we weren’t insulting our friends every April. Instead, everyone was using their own cabins, visiting family cabins or just heading to local lakes for day trips and camping. Because so many weekends were spent at a cabin or lake, families had to cram all other events in when they are in town. Thankfully, my family was lucky enough to find an affordable small cabin and it’s become our family’s solace. As the days become warmer and brighter, our neighbours who seem to have been hibernating for months begin to linger outside. People emerge from their homes like they’re replicating an iconic scene from How The Grinch Stole Christmas where the Whos from Whoville gather together to rejoice. Soon windows will open and everywhere in the province will experience wafting scents of charring meats on a grill. The sounds of neighbours enjoying themselves will lift community spirit. And as we see the sun sitting high in the blue sky and hear the hum of lawnmowers marking the middle of a Manitoba weekend, our senses will confirm that cabin season has arrived. To thoroughly enjoy this joyous time of year requires a bit of planning. Camping spots need to be reserved, event tickets need to be purchased and propane tanks need to be filled. There’s lots to do! Once completed, we’ll all be able to Savour Manitoba! Charlene Adam B.A, WSETII Free Press, Director FP Features
President and CEO Darren Murphy Vice President Revenue and Business Development Michele Prysazniuk Director, FP Features Charlene Adam Coordinator, FP Features Amy Anders Creative Services
Tammy Mitchell Shakar Hagiev Editorial
Alex Allardyce Jennifer McFee Contributing Writers Charlene Adam Todd Lewys Jennifer McFee Colleen Zacharias
FP Marketing Photography Darcy Finley
David Lipnowski Bailey Tomchuk Supplied Savour Manitoba magazine
is published on Treaty 1 Territory and the homeland of the Métis Nation.
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Contents
Contents SPRING 2024
529 Uptown Onion Rings 08
08 WOW HOSPITALITY Head downtown to enjoy 529 Uptown 12 E MBRACE FRESCOLIO’S FRESH IDEAS 18 T APPING INTO MANITOBA TAPROOMS 26 MAKING MIMOSAS 32 K EEPYOUR CORKS AND RECORK Learn about a North American cork-recycling project 36 C LOSURE ON CORK CLOSURES The basics on wine closure options and the role cork plays Appealing options for your next brunch or event
Great beer beyond the Perimeter 18
Fresh ideas by Frescolio 12
*Product selections were based upon availability at the time of publishing.
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Manitoba Mimosas 26
38 WHAT IF PERFECT ISN’T ON THE TABLE? What to do when you can’t pair with the wine you have A glimpse at what Manitoba has in store from April to June 46 ASPARAGUS, THE TASTE OF SPRING 40 MANITOBA EVENTS Tips for cooking, pairing and growing this unique vegetable 52 MANITOBA EGG FARMERS 54 TO SNAP OR SLICE Join the asparagus food fight! 58 WINNIPEG WONDERS Enjoy French food in the francophone capital of Western Canada
Kilter Brewing Co. 62
Winopedia
Occasionally, our writers use proper technical terms used by experts. Winopedia explains these terms.
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Resident Expert
A lex 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, as well as 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 while working 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 accomplishments include being awarded the CAPSTONE Canada scholarship on behalf of CAPS Canada and California Wines Canada. She was also awarded top marks in the qualifying exam to travel to Porto to represent Manitoba in the quarterfinals 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. In October 2023, she travelled to Quito, Ecuador, as one of 48 sommeliers from around the world to attend the ASI Bootcamp 2023 Americas. In November 2023, she represented Manitoba for a second time at the Canada’s Best Sommelier competition, held in Halifax, N.S. Alex is currently employed at the Manitoba Club, a Platinum Club of the World (Top 100 City Club), where she works as a head server and sommelier, managing a wine cellar encompassing more than 500 wines. MEET OUR RESIDENT EXPERT ALEX ALLARDYCE
TAKEN AT THE BENJAMIN BRIDGE WINERY, NOVA SCOTIA PHOTO SUPPLIED
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— NEW ARRIVALS seasonal sippers
THE SEASON’S HOTTEST NEW READY-TO-DRINK FLAVOURS HAVE ARRIVED.
SCAN TO VIEW OUR 2024 READY-TO-DRINK GUIDE:
Visit LiquorMarts.ca or see in-store for details.
WOW Hospitality
WOW HOSPITALITY LAUNCHES 529 UPTOWN BY JENNIFER MCFEE
A trio of new busi- nesses is taking a bite out of the food and beverage scene at Winnipeg’s most iconic corner. In early March, a bistro and lounge called 529 Uptown opened its doors on the main floor of 201 Portage Ave. as a sister concept to the fine-dining steakhouse 529 Wellington. The grand opening also celebrated the launch of 529 Burger and 529 Coffee in the same high-rise building. All three businesses fall under the umbrella of WOW Hospitality Concepts, which bolsters Winnipeg’s culinary scene with other notable restaurants including Peasant Cookery, Prairie’s Edge, Alena
Rustic Italian and Bluestone Cottage. Doug Stephen, president and CEO of WOW Hospitality, says the concept of 529 Uptown simmered for more than three years in the planning stage. “From the original discussions I had with Harvard Developments, the owners of the building at 201 Portage, we were waiting until people were coming back downtown because so many people were working from home during COVID,” he says. “The owner of the building was kind enough to allow us to wait until that happened. When they got up to around 82 per cent occupancy and it wasn’t just hybrid, that’s when we decided to push forward.”
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WOW Hospitality cont.
After about six months of construction, the much-
Also on the main floor, a second concept called 529 Coffee launched in March. The 20-seat barrista bar features single- origin drip-style coffee as well as cappuccinos, lattes, espressos and more. The café also offers healthy grab-and-go granola and yogurt parfaits as well as fresh-baked pastries. “We also have a special oven where we can bring hot danishes to that environment,” Stephen says. “People coming in from the parkade or from outside can grab a coffee and a breakfast bowl and head upstairs.” Meanwhile, the bistro’s kitchen bustles downstairs on the concourse level. From there, a new takeout hub called 529 Burger serves gourmet Oklahoma-style burgers featuring double patties of ground chuck and brisket. “We serve them over grilled onions on a soft and flavourful potato bun, and we spent a long time developing a secret sauce,” Stephen says. “Of course, we have French fries and milkshakes and beverages down there as well. We also have a really great breakfast sandwich with scrambled eggs with cheese and high-end bacon on a croissant bun.” At 529 Burger, other options include veggie burgers, chicken burgers and pickerel burgers. The concourse level also features a cold kitchen equipped to cater for other businesses in the building. “It’s an exciting concept,” Stephen says. “And it’s already a great beginning.”
anticipated 61-seat bistro opened to an eager crowd of diners. While 529 Wellington features turn-of- the-century style furnishings, 529 Uptown offers more of a mid- century modern flair. Executive chef Östen Rice brings Japanese influences to steakhouse classics to create a mouth-watering menu. Adding to the experience, the restaurant has installed a specialized wine preservation system that uses argon gas to protect open bottles from oxidation. “If you open a very, very expensive bottle of wine, it protects that wine so you can pour it by the glass. We’ve got eight bottles that are protected,” Stephen says. “We have put together a phenomenal wine list that might even have some wines we don’t serve at 529 Wellington.”
The 20-seat barrista bar
features single- origin drip-style coffee as well as cappuccinos, lattes, espressos and more.
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At 529 Burger other options include veggie burgers and chicken burgers.
Cajun Chicken
Pickerel
Oklahoma
ALL THREE BUSINESSES ARE OPEN MONDAY-FRIDAY. Hours - 529 Coffee from 7:30 a.m. to 4 p.m. 529 Burger from 8 a.m. to 4 p.m. The hours might change depending on demand.
LEARN MORE AT 529UPTOWNWPG.COM OR BY CALLING 204-938-8696
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Frescolio
FRESCOLIO Fresh ideas from
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BY JENNIFER MCFEE
S pring is in the air, and with it comes a full slate of fresh flavours to savour. Since Frescolio opened its doors in 2013, the specialty store has offered an impressive array of gourmet extra-virgin olive oils and balsamic vinegars. The bustling business is owned by a group of family and friends who are passionate about cooking — and food in general. Today, the business serves the community from three locations on Corydon Avenue, St. Mary’s Road and Regent Avenue W. “Since the beginning, we’ve been a multi- generational family-owned and operated business, which I think shows in the level of care that’s put into everything we do,” says general manager Chantal Hogue. “We have to stop ourselves sometimes from talking about Frescolio at family dinners because we’re all passionate about it. Everyone has their strengths, and it’s so valuable to me to work somewhere where I feel completely supported and understood.” To put a spring in your step, Hogue has a few suggestions for unforgettable flavour combinations this season. “Spring for me means fresh herbs. My personal favourite combination right now is the dill- infused olive oil with our cucumber melon white balsamic vinegar. It’s so bright and fresh, which gets me excited about lunchtime,” she says. “Another favourite is the basil-infused olive oil with our strawberry dark balsamic vinegar drizzled over caprese salad. It’s a little twist on the classic, which is so fun.” With sustainability in mind, Frescolio also focuses on eco-friendly initiatives such as its program to reuse bottles.
Cucumber Melon White Balsamic Vinegar This delicious, bright and refreshing white balsamic vinegar blends cool, crisp cucumbers and sweet vine-ripened cantaloupe.
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Sparkling cont. Frescolio cont.
Fig Dark Balsamic Vinegar This beautiful fruit- fused vinegar has everything you would expect from ripe Italian figs blended with traditional 18-year aged dark balsamic base: sweet, sour and jammy notes of red fruit, ripe Italian fig and a hint of plum.
“Our bottle reuse program has always been a big part of our business,” Hogue says. “We built each location with that in mind and have invested in equipment to ensure we’re able to continue on.” Through this program, customers can bring back their empty Frescolio bottles without even having to wash
them. All three locations will accept 250 ml, 375 ml and 750 ml Frescolio bottles. Then when customers buy oil or vinegar, Hogue and her team transfer the product from stainless steel containers called “fustis” directly to a fresh Frescolio bottle that is tightly sealed on site for optimal freshness.
“We give them $1 back for each bottle that is returned, then sanitize and re-introduce them into our inventory,” Hogue says. “Our family is committed to reducing waste, and our customers have wholeheartedly embraced this practice as eco-conscious consumers themselves.”
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In addition to extra-virgin olive oils and balsamic vinegars, Frescolio offers a variety of specialty oils, vinegars, salts and spices. Other offerings include gourmet olives, pasta, jams and mustards, as well as ceramic bottles, wooden cheeseboards and various cookbooks.
TO LEARN MORE ABOUT FRESCOLIO, AND TO CHECK OUT MORE MOUTH- WATERING RECIPES, VISIT FRESCOLIO.CA.
Dill-Infused Olive Oil Wonderfully fragrant, bright and delightful, this infused extra- virgin olive oil tastes just like the fresh herb. Its deep almost anise-like flavour is pleasantly savoury.
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Frankie's Italian
Join us twice daily for Aperitivo Hour where we serve a wide range of bar bites and libations. We also provide feature specials throughout the week. APERTIVO HOUR
Enjoy an impressive selection of both house-made and traditional imported pastas, hand-stretched pizzas with fresh dough made daily, hearty entrées and traditional Italian antipasto platters.
WWW.FRANKIES.CA FOR RESERVATIONS CALL 204-410-4980 OR VISIT OUR WEBSITE
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We're about family, food and friends.
ABOUT FRANKIE'S TAKE-OUT CATERING IS AVAILABLE AT FRANKIE’S WINNIPEG. CONTACT US FOR FURTHER DETAILS AND MAKE YOUR NEXT EVENT A BREEZE WITH OUR IMPRESSIVE MENU.
ABOUT FRANKIE'S
Wheat, olive oil and wine make the complete Italian meal. Frankie’s Italian Kitchen & Bar brings some of southern Italy’s famous flavours and family recipes. Proprietor Raffaele’s namesake eatery pays homage to his grandfather Francesco Raffaele Aiello. Serving true Italian comfort food with fresh ingredients,
proven recipes and exceptional service are the pillars of Frankie’s Italian Kitchen & Bar. If you like Italian, you will love Frankie’s menu. An impressive selection of pasta dishes featuring both house-made pastas and traditional imported pastas, tasty hand-stretched pizzas with dough made fresh
in our kitchen daily, hearty entrées, stuffed Italian ciabatta sandwiches and traditional Italian antipasto platters. Frankie’s also takes pride in its extensive and unpretentious wine list. The wine list focuses on great Italian picks as well as some new world winners and old world classics.
505 STERLING LYON PARKWAY, WINNIPEG.
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Manitoba Taprooms
MANITOBA TAPROOMS Tapping into Fantastic choices for taprooms exist within the city limits. But there are also lovely gems to discover beyond the Perimeter. With the aid of wonderful local ingredients, clever technicians and sheer spunk, Manitoba has never seen this level of expertise and skill in the beer sector. Embrace your inner cicerone* and join the Savour Manitoba team as we share a few of our current favourite choices. BY TODD LEWYS
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RENDEZVOUS BREWERY & TAPROOM MORDEN THE PUBLIC BREWHOUSE & GALLERY STEINBACH FARMERY ESTATE BREWERY NEEPAWA BLACK WHEAT BREWING BRANDON INTERLAKE BREWING CO. GIMLI SECTION 6 BREWING CO. BRANDON 6 OF OUR FAVOURITES
MORDEN RENDEZVOUS BREWERY & TAPROOM
When Rendezvous Brewery & Taproom opened in August 2020, their mission was a simple one. "We wanted to create a place for people to get together,” says co-owner Grant Nicholson, who runs the Morden-based establishment with his wife Caylie and partner Noah Friesen. “Our taproom has an early 19th-century vibe that’s warm and inviting.” He adds that the craft beer on tap is extremely easy — and enjoyable — to consume. “We’ve made it to be approachable and not over the top for our customers’ tastes,” he says. “We make our own recipes in small batches and aren’t afraid to experiment a bit.” About three and a half years after opening, Rendezvous is hitting its stride. “Our customers aren’t just from Morden — they’re from Winnipeg and even other provinces,” Nicholson notes. “It’s a great place to come and meet people, enjoy great craft beer and great food that ranges from pizza to appetizers to soup and sandwiches for lunch. And we distribute our products all over the province through Liquor Marts too.”
RENDEZVOUS BREWING CLOCKTOWER CLASSIC ALE Light body with mild earthiness, spice and citrus notes. ALC 4.8%
CICERONE: An expert in beer who has a certification similar to a sommelier in wine Winopedia *
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Manitoba Taprooms cont.
STEINBACH THE PUBLIC BREWHOUSE & GALLERY
For the longest time, Steinbach didn’t really have a place where folks could gather to sample different craft beers and visit in a relaxing — and unique — environment. That changed in December 2021 when The Public Brewhouse & Gallery opened its doors. “Our vision was to combine craft beer with an art gallery,” says Alexandra Ross, The Public’s co-owner and curator. “People had been going to Winnipeg for craft beer because there was nothing here. The same applied to artists here in Steinbach — there really wasn’t a place where they could exhibit their work. We decided to change that.” Today, people from Steinbach, surrounding communities and even Winnipeg can head to The Public to enjoy a cool experience. “There aren’t many places where you can go to a taproom and sit in a gallery space, but that’s what you can do here,” Ross says. “All of us spent time in British pubs, so we wanted to create a place that was more like a community centre than a bar. There aren’t any screens here, for example.” What people will find is a hybrid taproom/ art gallery that has eight beers on offer and runs quaint little pop-up markets with an eclectic mix of products. “We’ve found that art and beer pair up really well,” she says. “When you come here, you can drink a pint, sit awhile and spend time surrounded by some great art. We don’t have food service, but we invite folks to bring food from home or to bring in takeout.”
“Our vision was to combine craft beer with an art gallery.”
– ALEXANDRA ROSS, THE PUBLIC’S CO-OWNER AND CURATOR
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FARMERY ESTATE BREWERY'S OWNERS, BROTHERS LAWRENCE (LEFT) AND CHRIS WARWARUK (RIGHT), IN THE FIELD AT THEIR NEEPAWA- BASED HEADQUARTERS.
Sustainability isn’t necessarily a concept that people associate with beer. However, that’s the basis upon which Neepawa-based Farmery Estate Brewery was founded upon, says co-owner Chris Warwaruk. “When my brother and I founded Farmery, our goal was to be sustainable and lower our carbon footprint. That meant being closer to the land.” And closer to the land they are. All the barley and hops used to craft Farmery products is grown at their farm in Neepawa. In fact, most of the ingredients come from the farm, whose centre point is a hopyard that was created from scratch. “By far, most of the ingredients in our beer come from our family farm — we don’t have to import many of the ingredients that go into NEEPAWA FARMERY ESTATE BREWERY
our beers,” he says. “We typically sit in the combine and do the work. I think that really adds value to our crops and, by extension, our beers.” Now a wide range of people enjoy Farmery’s fine line of beers. “We craft our beer with care to make sure that people from all around the world enjoy it,” says Warwaruk, who runs Farmery with his brother Lawrence. “It’s not only popular here in Manitoba but in places like Pittsburgh and different areas of California. Most importantly, we are being good stewards of our environment as we make our beer. That’s very important to us.” Farmery products are available at Liquor Marts and beer stores. Products can be purchased at their craft beer outlet at 2 Donald St. or at their store in Neepawa.
FARMERY PREMIUM LAGER A clear, crisp lager made with hops and barley grown on the family farm. A smooth taste and clean finish. Proudly brewed in Neepawa, Manitoba. ALC 5%
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Manitoba Taprooms cont.
PHOTOS COURTESY OF TRAVEL MANITOBA
BLACK WHEAT EMPIRE ALE A hop-forward ale with a clean fermentation profile, crisp finish, clean and supporting light malt notes allow a range of tropical aromas and flavours from hops to shine through. ALC 6.8%
Once upon a time — before the summer of 2021, that is — there wasn’t a brewery in Brandon. That changed in August 2021 when Black Wheat Brewing came to town. “There wasn’t a brewery here, so my partners wanted to start one,” says Ted Birch, one of the co-owners of Black Wheat. “It will be four years this August. It’s been quite the journey.” Having weathered the pandemic, Birch and his partners at Black Wheat are now doing what they set out to do. BRANDON BLACK WHEAT BREWING
“Our passion is to produce good, delicious beer for people who love craft beer,” he says. “Right now, we have five beers on offer, as well as seasonal beers.” That lovingly crafted beer can be experienced two ways: by acquiring it through a beer vendor or Liquor Marts in Winnipeg or rural Manitoba or at Black Wheat’s taproom at 402-10th St. in Brandon. “It holds 75 people,” Birch notes. “They can come and try our beers, including new inventions, in a
comfortable, cozy atmosphere.” What people will find, he adds, is craft beers bursting with personality. “Our craft beer isn’t mass produced. It’s produced in small batches with subtle variations in taste, and every beer has a unique personality. That’s a big attraction to our customers. They can try something different, new, exciting and that isn’t available anywhere else. And being poured in a taproom, it’s different than getting it out of a can — it’s fresh.”
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THE INTERIOR OF INTERLAKE BREWING COMPANY CO.'S ESTABLISHMENT WITH CUSTOMERS ENJOYING SOME FOOD AND LIBATION
INTERLAKE BREWING CO. WILD RIVER
The launch of Interlake Brewing Co. was the culmination of a lot of learning and hard work, says Graeme Maclean, co- founder of Interlake Brewing. “Eleven years ago, I learned how to brew in Montreal,” he recalls. “I then came back, developed a business plan and gained more experience, working in Tokyo, Japan, as a volunteer at 11 different breweries. We launched our canned products in 2021.” Not long after, he and his wife Kristin — who is also the company's co-founder — began shopping around for a location. Eventually, they found one in Gimli. “We had strong connections out at the lake in Gimli,” she says. “Eventually we found an old restaurant about a year ago across from the Lakeview Resort, which we’ve been renovating." Turns out, the summer of 2024 will mark Interlake Brewing Co.’s first full GIMLI INTERLAKE BREWING CO.
WILD RICE RED ALE A crisp malty red ale with notes of caramel balanced with the earthiness of wild rice. ALC 4.5%
summer operating out of their brick- and-mortar location. “Gimli has been very receptive,” Kristin says. “We’ve been getting regulars doing karaoke and from people out ice fishing on the lake. We’re really excited about what summer is going to bring.” Patrons of the restaurant — which has a dining area that seats 85 and a rooftop patio that can hold 100 guests — can expect an experience that seamlessly combines great food, fellowship and, of course, beer. “Our vision is for the restaurant/brewery to be a gathering place where people can sit in vintage furniture and enjoy fine dining, different types of beer, many of which are inspired by the area, and a good friendly vibe,” she adds. “We’re a family- owned business that offers a unique experience and unique beers.”
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Manitoba Taprooms cont.
BRANDON SECTION 6 BREWING CO.
When Sid and Laryssa Stevenson were contemplating starting a business in Brandon, their thoughts turned to starting up a brewery. “We were thinking, ‘Hey, they have them in every other city in Canada. Why not Brandon?'” recalls Sid. “I’d farmed for years, and you need to wear so many different hats. Laryssa grew up on the farm, too, and dabbled with her own ventures. That entrepreneurial drive just doesn’t leave. So, when I transitioned off the farm, it was a natural choice to get right back into business.” And there was no better business, it seemed, than to get into making quality beer for the fine folks in Brandon. “We wanted to open a brewery in this region so we could all unite in pride for a product we can all call ours,” he says. “As the second largest city in Manitoba, Brandon is the heart of Westman. It serves the surrounding area as a hub for the agricultural industry, products and services and entertainment. It’s also home and our people.” Stevenson says Section 6’s beer is essentially the brew of the tough self-sufficient people that populate Westman. “Our beer is for everyone: easy drinking, fresh, non-offensive. Our taproom is welcoming and downright a place to celebrate — a place to take a date, hang out with buddies or the family; where anniversaries, girls’ night out or after-hockey practice beers happen,” he says. “It’s also become a bit of a tourist destination for people looking for a taste of Brandon.” That taste of Brandon is unique — from the beer to the brewery’s brick exterior to the taproom’s ceiling and furniture. “The bricks used on the outside of the building and to build our bar were salvaged from the old International Harvester building (more recently the Kullberg’s building) on 18th Street,” Stevenson says. “And the wood in the taproom ceiling and the tables and seating was maple from near Carberry.“ And there’s more. “Our bar top was made from barn beams from an old farmyard off the 21 highway. They were milled to size and finished with epoxy, resulting in a truly gorgeous product. You can still see all the original mortise, tenon and pin joinery in the beams.” Everything is done at the brewery, creating an amazing finished product that perfectly complements a wonderfully congenial atmosphere. “Sharing a couple beers with neighbours, going into town for a night out, celebrating the milestones like the end of seeding or harvest — we’re here for that,” he says.
SECTION 6 BREWING CO. HONEY BELGIAN ALE Balanced traditional Belgian session ale that is approachable. Comes across spiced, floral and reminiscent of those welcomed spring blossoms. ALC 5%
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Mimosas
MIMOSAS Making
An interesting trend is creating a mimosa bar for events — especially brunch celebrations.
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D uring a cold December meeting, the Savour Manitoba editorial team began the day discussing our favourite beverages. Whisky fans stood their ground, red wine lovers couldn’t decide upon a style or region, and coffee fans were adamant that this caffeine- filled drink was superior to all. (It’s important to note they were likely swayed by the fact that this meeting took place early in the morning. One cup was likely not enough.) After a short but energetic debate, we came to a conclusion. We agreed upon the mimosa! Purported to have been created in 1925 at the Hotel Ritz in Paris, this charming beverage has the flexibility to embrace weekend brunches, the potential flare to celebrate an event and the simplicity to allow amateur bartenders to feel confident. Whether you make them with your favourite brand of bubbly or alcohol-free selections or you play by rules with the standby non-vintage Champagne and fresh orange juice, the mimosa can still offer options. Our team tried several versions keeping BY CHARLENE ADAM
to the 50/50 juice-to-sparkling ratio perfected by pouring the juice first and topping with sparkling.
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Mimosas cont.
We played with varied juice options too. Try pineapple or grapefruit juice to pair with your Prosecco, Cava and Crémant d’Alsace. The traditional garnish for a mimosa is an orange slice. But mimosa lovers are putting their own twist on garnishes, including tasty strawberries or fresh herbs such as thyme or rosemary sprigs. An interesting trend is creating a mimosa bar for events — especially brunch celebrations. Those wishing to imbibe can customize their bevvie with the style of sparkling (including non-alcoholic), the type of juice and the garnish. It’s a fun option! CAVA For those who want the indulgent biscuity notes that come with Champagne, Cava is a good choice. The grape varieties used in Cava are Parellada, Macabeo and Xarel-lo, whereas Chardonnay, Pinot Noir or Meunier are the key choices of blends in France. However, Cava is made in the same traditional method as Champagne, which gives it that similar beautiful toasty quality. PROSECCO
Because Champagne is out of the price range for many of us, there are other alternatives you can choose. Prosecco is a popular choice. While still tasty, it lacks the bready or biscuity notes inherent in Champagne. Purists might claim it may no longer be a true mimosa. But it is an economical and enjoyable option — especially when hosting a larger group. CRÉMANT D'ALSACE The Savour Manitoba team found an additional option to try: Crémant d’Alsace, which is made in the traditional method just like Cava but often using similar grapes as they do in Champagne. This sparkling evokes
similar notes as the non-vintage Champagne — without the larger price tag.
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The traditional garnish for a mimosa is an orange slice. But mimosa lovers are putting their own twist on garnishes, including tasty strawberries or fresh herbs such as thyme or rosemary sprigs.
Mock Mimosa – grapefruit and a non-alcoholic sparkling such as Loxton Sparkling Brut.
Manitoba Mimosas
Our team thought Manitoba should attempt to create its own Manitoba mimosa. So, starting the first Monday in May, our team will highlight our favourite mimosa on the Savour Manitoba website. And we encourage you to send in your favourite option too. Take a photo of your mimosa. Feel free to add details on how you make it, serve it or garnish it. The winner will be highlighted in the September edition of Savour Manitoba . savourmanitoba.ca
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Corrientes
Winnipeg's best Argentinian Pizzeria
C orrientes is one of the first lines in the urban design of the city. In the late 19th century the city experienced a demographic explosion through a massive European immigration, mostly Italian, who set a critical influence. Genovese immigrants who settled brought their traditions like the focaccia bread, which lead to the thick crust pizza and the fugazzeta, an Argentinian classic. At the same time, theatres, bookstores, pizzerias, cafés and cultural centres landed on Corrientes Avenue changing Buenos Aires lifestyle by offering an informal and inspiring environment. With the doors open until late night, the street became home to some of the finest tango tendencies. Writers, artists
and visitors also felt the magnetism of “la calle que nunca duerme” (the street that never sleeps), and it took no time for pizzerias to became a reference of Corrientes idiosyncrasy. Since then, pizzerias have become a fundamental joint, a meeting point for many. All day long people use pizzerias as a breakfast place, a lunch stop from work, having a fuggazeta with the classic chopp of draught beer, or a dining place for the family and friends before or after the theatre.
We are proud to bring a slice of Corrientes to Winnipeg.
CHEF ALFONSO MAURY WITH HIS SON, IVO MAURY.
Locally Sourced & Organic Food WE SUPPORT AND PURCHASE FROM LOCAL BUSINESSES AND ORGANIC FARMS The Corrientes’s empanadas are made at La Pampa
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VEGAN PIZZA Including artichoke hearts, capers, minced garlic,
THE #1 DESSERT IN THE WORLD - by Taste Atlas 2020 Chocotorta
fresh arugula and oregano.
THE GUERRIN PIZZA Traditional Tuco sauce, sliced ham, roasted red peppers, green olives, all sitting perfectly on a super CHEESY base! Made on our iconic thin crust. Come by and try a slice. DID YOU KNOW WE HAVE A SIGNATURE HOUSE PIZZA? The Corrientes pizza consists of chicken breast, homemade pesto, caramelized onions, roasted
Chicken Cuban Melt
garlic and provolone!
Sangria
Try our delicious house pizza and many others
Let us tempt you with a few of our favourite dishes.
CORRIENTES.CA
137 Bannatyne Ave. Winnipeg | 204-217-5398
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Cork Recycling
Keep your corks and ReCork!
You may have seen ReCork boxes around the city. Perhaps you just walked past them and didn’t think too much about what the program does. Their story is interesting. This Canadian- born company started in 2008 as the footwear company called SOLE. With an aim to reduce environmental impact, they created their unique and patented sustainable footwear. Cork has unique properties for a tree bark. Not only does it offer a comfortable cushion when walked upon, it’s well known for being able to create a water (wine) seal. Also, it’s a sustainable product. The tree can be partially harvested every nine to 12 years with no harm incurred to the tree itself. Because of cork’s inherent benefits, SOLE worked with partners to build a large sustainable cork recycling program with networks throughout North America. ReCork takes used corks, along with cork shavings from new cork creation process, to process them for use in their products. These sustainable soles replace ones that would typically be made from petroleum-based goods. Because of this program, more than 132 million corks have been recycled. Restaurants and liquor stores around North America are partnering with ReCork. The end goal is to do more to move toward net zero. If you are interested in finding a ReCork box to donate your used corks, go to recork.com/ca/ to learn more.
The tree can be partially harvested every nine to 12 years with no harm incurred to the tree itself.
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RARE EXQUISITE WORLDLY
Distinctions brings together some of the world’s most exclusive wines and spirits. Whether you’re a connoisseur or simply curious, you’ll appreciate the care that goes into our hand-picked collection. Explore our rare selection and take home something priceless today.
GRANT PARK LIQUOR MART 1120 GRANT AVENUE
Boxed Wine
Redefining
MEET YOUR NEW CABIN COMPANION BOXED WINE
Boxed wine is easy to pack for camping or the cabin and will last all weekend long.
Not a red wine drinker? La Vieille Ferme also has a nice white wine option.
LA VIEILLE FERME ROUGE Aromas of minerally, dark berries and spice are followed by a bit of violet as the wine opens. These aromas carry through on the palate with a refreshing tart fruitiness and moderate tannins.
France Alc 13.5%
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With cabin season almost upon us, it's time to start thinking about this season's dock wine . Packing for the lake can be stressful enough, and packing your wine for the weekend should not be a part of that stress. It isn’t always realistic to lug a case of wine from the wine store to your car, then to your house, back to your car and up the stairs to the cabin. That's not even mentioning the danger of glass around a pool
and a need to satisfy the masses of guests that you'll host over the summer. But what other options are there? The term "boxed wine" has almost become a dirty word in the wine industry. It's become known as cheap bag-in-box juice that's barely passable as wine. But what if we told you there's a movement towards boxing wine that is REAL wine made by reputable producers? What if we said there's
a boxed wine that's easy to pack for camping or the cabin and will last all weekend long? Sounds like the perfect solution. Read on to find our suggestions for boxed wines that you can feel good about drinking — and their bottled counterparts that you can save for when your guests go home or for when you return from the cabin on a Sunday night.
DE BORTOLI WOODFIRED HEATHCOTE SHIRAZ
RUFFINO ROSSO Aromatic with notes of violets, red berries, black cherry and plum. Fruit- forward tasting wine with floral notes lingering in the finish.
Intense deep red with purple edge. The bouquet is plump and filled with dark fruits, plums, spice and dried herb. The palate is rich and mouth-filling with balanced tannin, cured meats, licorice and is authentically Heathcote.
Italy Alc 13%
Australia Alc 14.5%
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Corks
CLOSURE ON CORK CLOSURE
C orks are not the only way to encapsulate a quality wine. Over the years, many other en- closures have been developed; however, this misconception still exists. Corks have been used for thousands of years as a reliable way to close bottles — and for good reason. One reason why winemakers would select a cork closure is because they help the wines develop. Cork allows a small amount of oxygen to enter the bottle, which is needed to assist the aging process of fine wines. Over years, a great wine can develop into an excellent wine simply through the presence of oxygen and superior storage. In this case, the cork is the winemaker’s friend to achieve what was an original vision of the wine. However, only a small percentage of wines are created with long-term aging in mind. Approximately 90 per cent are made for immediate consumption once delivered to the store. In this case, a real cork enclosure is not needed and the winemakers can look at other options. Screw caps, for instance, are handy for the consumer, while glass Vinoloks offer beauty into the packaging fray. Nonethe- less, corks still seem to have the tradition- al upper hand. There is a ritualistic aspect to pulling a cork and then hearing that pop sound when opening a bottle. Perhaps part of the screw cap stigma is related to the cork ritual. Many people
still believe that only quality wines use real cork enclosures and that all cheap wines come in a screw cap. This is not the case. Lots of producers are moving towards screw caps because it reduces the risk of cork taint in the wine. Wines that have been sealed with a cork with cork taint are commonly referred to as a corked wine. Cork taint, also known as trichloroan- isole, is a chemical compound found in infected corks that can give off flavours in your wine — think wet dog or musty basement. Since most wine producers buy corks as opposed to making their own, getting a corked wine is just bad luck and doesn’t reflect on the quality of the wine. However, it is nonetheless disappointing to the producer to put their blood, sweat and tears into their wine just to have it come out faulted because of the enclosure they chose. Many of the top wine producers in the world such as Penfolds and Bonny Doon are starting to use screw caps for this reason. When sealed properly, screw caps do not introduce potential flaws in the wine — and that should be the most important thing, rather than worrying about the status of opening a bottle with a cork in it. At the end of the day, the only thing that should indicate quality wine is what is inside the bottle, not what is enclosing it!
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WHAT TO DO WHEN YOU GET A BOTTLE THAT IS CORKED: If you do happen to get a bottle that is corked, unfortunately there is nothing you can do about it. No amount of decanting will help. In fact, oxygen exposure often makes cork taint worse. Don't be afraid to bring the wine back to the wine store you purchased it from or call your server to let them know the bottle is corked. It happens and won't offend them. Most importantly, don't be afraid to try the same bottle again. A bad cork is just bad luck and is not a reflection on the producer.
Cork allows a small amount of oxygen to enter the bottle, which is needed to assist the aging process of fine wines.
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Wine Pairing
You can't always control the uncontrollable.
WHAT IF “PERFECT” ISN’T ON THE TABLE? EXPERT ADVICE
A 2022 YouTube video by Jancis Robinson, who was a guest on BBC Maestro , explains that she is uneasy with suggesting perfect pairings. No doubt even seasoned sommeliers would be uneasy recommending anything to this master of wine with more than 40 years of wine knowledge. That said, Robinson has down-to-earth advice for wine pairing that would fit well with the Manitoba mindset. She explained that in homes, at house parties or at restaurants with smaller cellars, you're unlikely to find the perfect wine pairing choices. For these settings, where the likelihood
of a perfect or even good match is slim, she recommends to “just have a glass of water in between mouthfuls or a munch of something neutral like bread.” When you cannot control the uncontrollable, these options beat having a bad taste in your mouth. Most of us ask wine experts at stores for advice, and these suggestions get us as close to perfect as possible. Often, as Robinson suggests, things are out of your control. So, in these cases, her palate- cleansing tips are nice to have in your back pocket.
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SHOP ONLINE — or delivery
Travel Manitoba
Events FIND OUT WHAT'S HAPPENING IN MANITOBA
THIRD + BIRD SPRING MARKET APR 19 - APR 21 Red River Exhibitiion Place 3977 Portage Ave. Admission: EarlyBird - $25, General Admission - $10 (Kids 12 and under attend for FREE on General Admission days). Experience the Magic at Third+Bird's Spring Market! Save the date for April 19-21 at Red River Exhibition Place! Explore 170+ small businesses at Winnipeg's largest Urban market. Celebrate innovation, passion, and creativity with skilled makers in clothing, food, home goods, and more. Tickets on sale March 9th at 10 am. Act fast –
Manitoba. We do this through a blend of traditional and innovative events that attract guests from across Manitoba and beyond. Visit an authentic working sugar bush, meet the producers while learning to tap a tree or while eating maple taffy. Enjoy 2 days tree tapping, roasting bannock, eating maple pancakes and French Canadian tortiere plus maple taffy; enjoy the many talented local entertainers; shop at the market and take in the indigenous learning events. Come taste the tradition on April 20 and 21st in McCreary. mbmaplesyrupfest.com ABIGAIL LAPELL - 'ANNIVERSARY' ALBUM RELEASE APR 21 West End Cultural Centre 586 Ellice Avenue Admission: $20.00 + Service Fees Time: 8:00 PM to 10:30 PM Toronto songwriter and multi- instrumentalist Abigail Lapell returns with Anniversary, an evocative collection of original love songs. Produced with Great Lake Swimmers’ Tony Dekker, the album was recorded at 200-year-old St Mark’s Church in Niagara-on-the- Lake, Ontario. Dekker helped shape the sessions’ spooky, resonant sound and also lent his voice to a couple of spellbinding duets. Lapell’s deft lyrics jostle with love
they sell out quickly! thirdandbird.com
MANITOBA MAPLE SYRUP FESTIVAL APR 20 - APR 21
McCreary Community Centre, Drop In Centre, Golf Club and Sugar Bush Admission: Individual Pass: $5/ person; Family Pass: $25 The Manitoba Maple Syrup Festival is a unique festival held in rural Manitoba where you can learn all about the production of maple syrup and more. Our goal is to offer a family friendly, volunteer led festival to celebrate McCreary's designation as the Maple Syrup Capital of
Come taste, smell and touch all that makes the Manitoba Maple Syrup Festival a tradition
MANITOBA MAPLE SYRUP FESTIVAL
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across Canada and the U.S. Anniversary is out May 10, 2024 on Outside Music. wecc.ca MARTIN KERR APR 24 West End Cultural Centre 586 Ellice Avenue Admission: $20.00 + Service Fees Time: 8:00 AM to 10:30 PM British/Canadian singer-songwriter Martin Kerr might be the only artist in the world to have played 400 live shows during the pandemic. When Covid-19 cancelled all his touring plans, he launched Stay Home Street Concerts to bring music and joy to the people who needed it the most.
From driveways, balconies, and front lawns, every show finished with the whole street singing ‘You’re Amazing’, his uplifting, instantly singable hit, which climbed to #4 on the Spotify Viral Chart. His new album, Don't Listen To Me was recorded across North America, in Vancouver, Nashville and his adopted hometown of Edmonton. In a few short years Martin has gone from busking on street corners to selling out major theatres, playing huge festivals and landing his album in the Canadian Top 10, all as an independent artist. Now signed with Nettwerk Records, he’s about to go global. wecc.ca
ABIGAIL LAPELL
song tropes, grappling with love’s finitude and the irony of how codependency and longing are revered in popular music. A ghost story is woven through the album: waltzing in the dusty barroom country of “Blue Blaze,” buried in the superstitious lyrical streak of “Rattlesnake” and audible in a wheezing organ as it shuts down at the end of “Footsteps.” Still, Anniversary emerges as an earnest celebration of commitment. Earworms like “Anniversary Song” and “Someone Like You” showcase intricately layered harmonies, while closer “Stars” affirms that there’s no place the speaker would rather be than with the one she loves. Lapell has garnered three Canadian Folk Music Awards, hit number one on Canadian folk radio and reached a staggering 40 million + streams on Spotify alone. She tours widely
MARTIN KERR
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Travel Manitoba cont.
MSRA RODARAMA APR 26 - APR 28 Red River Exhibition Park Building 3977 Portage Ave car show exhibition. Brought to you by the Manitoba Street Rod Association 23nd Annual CAR SHOW - Winnipeg, Manitoba msra.ca/rodarama Admission: $10.00 Manitoba Street Rod Association Rodarama indoor SOLTWAIN - SOLHOUNDS PLAY SHANIA TWAIN APR 26 West End Cultural Centre 586 Ellice Ave Admission: $25.00 + Service Fees Time: 8:00 PM to 11:00 PM They call themselves heavy-metal grunge, only because there’s no other way to describe their gritty, gut-ripping, brand of stoner rock. The combatant energy this band radiates on stage is one you can’t dismiss. You’ll drop your phone, dig into the old, angsty feelings you thought you left behind, raise your devil horns, and head bang at all things corporate, bigoted, and unjust. After a five-year hiatus the Winnipeg-based band is returning to stages to reintroduce a message that has more meaning, today, than it ever did. wecc.ca OMALLUQ: STORIES FROM MY LIFE APR 27 - MAR 31 300 Memorial Blvd Admission: General Adult Admission $18 - (Indigenous Peoples and Youth under 18 years are free) Omalluq: Pictures from my Life is
a collection of works by Omalluq Oshutsiaq (1948-2014), who was one of the few female artists from Kinngait who gained international recognition for their carvings. This is the most significant collection of Omalluq’s late drawings. They reveal the artist’s considerable drawing skills and the breadth of her thematic interests in a medium she only discovered in the last two years of her life. wag.ca/art/exhibitions 10TH ANNUAL KICKASS WOMEN'S DAY APR 27 École Powerview School 23 Vincent Ave Admission: FREE Library Allard is hosting its 10th annual Kickass Women’s Day! This year it will be held Saturday, April 27th at the École Powerview School gym from 10:00am – 2:00pm. crafters, informative health tables, a silent auction, a 50/50 draw, door prize draw, book sale, Chevrefils Greenhouse flower sale, and more! The canteen will be open during the event with delicious food and drinks for purchase. Wings of Power, Great falls Community Hall, the Lion’s Club, the museum and ROC Eastman are just a few local information tables everyone so please stop by and as always, thank you for the ongoing support! allardlibrary.com/event/kickass- womens-day/ that will be in attendance! There will be something for EVERYONE WELCOME! We have amazing vendors,
SOLTWAIN
OMALLUQ
DANIEL CHAMPAGNE
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DANIEL CHAMPAGNE APR 27 West End Cultural Centre 586 Ellice Ave Admission: $25.00 + Service Fees Time: 8:00 PM to 10:30 PM Daniel Champagne lives and breathes live music. The Australian virtuoso has been described as “the finest guitar player of this generation”, “a leading light in acoustic music” and “a performer that must be seen to be believed” and from March to June 2024, music lovers across Canada will be treated to an intimate live experience not to be missed! He began writing songs at 12, training classically throughout his teens and performing wherever he could, honing his craft and developing the dynamite live show that he is renowned for today. At 18 he finished school, turned professional and hit the road without looking back. wecc.ca QUARRY CHORISTERS DINNER THEATER MAY 02 - MAY 11 Red River Exhibition Park Building 3977 Portage Ave Admission: $30 - $60 The Quarry Choristers Dinner Theatre is back with our new show for 2024, “Almost Paradise”! Join us this May for an entertaining evening (or afternoon) of music and laughter in Stonewall’s Quarry Park Heritage Arts Centre. Dinner performances run May 2nd -5th and 9th -11th for $60 per ticket, or there is an afternoon dessert matinee performance on May 11th for $30 per person. Tickets are available in person on March 2nd from 1-4pm at the Stonewall United Church, or online
beginning March 3rd. Please visit www.quarrychoristers.com for more information. The Quarry Choristers are a not-for- profit group committed to donating funds back to the schools and community in the area. Thank you for your support, and we hope to see you soon!
quarrychoristers.com /dinner-theatre.html
CIDER MAY 04 - OCT 13 Wooden Gate Cider 18106 Road 64 West, Pilot Mound Admission: $25 Make your way along the rural roads to the country and sit back and enjoy the tasting patio at Wooden Gate Cider. Located 4.5 miles north of Pilot Mound, MB. The Cidery is located in a forest of oak, ash, maple and poplar trees. Surrounded by rolling hills and breathtaking prairie skies. We will start with a warm rural welcome and go over what you can expect, how to engage in the space and get to know one another a little bit. Then you can pick 5 ciders as a group to try. We will curate the tasting based on the ciders you choose and begin pouring and talking about each one all under a covered patio. Enjoy the setting, the cider and the experience. Plan for 1 1/2 hours. There will be time to shop and visit as well as a peak into the cider space where the magic happens and award winning
BILL NYE
LEONARD SUMNER
cider is made. $25 per person
wooden-gate-cider.myshopify. com/products/book-tasting-patio
SUFFER ON CENTENNIAL
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