Savour Manitoba | Summer 2024

SAVOUR MANITOBA’S PREMIER FOOD, DRINK AND LIFESTYLE MAGAZINE SUMMER 2024 MANITOBA

rosés refreshing

TIPS FOR SUMMER ENTERTAINING FRESH IDEAS FOR OUTDOOR PICNICS

— 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.

MANITOBA SAVOUR

Summer is here!

Chief Executive Officer Mike Power Vice President Revenue and Business Development Michele Prysazniuk Director, FP Features Charlene Adam Coordinator, FP Features Amy Anders Creative Director Tammy Mitchell Editorial

The long winter and less-than-dazzling spring make summer particularly inviting this year. Whether you enjoy events, festivals and restaurants, head off to the lake, or camp at a local campground, Manitoba has a lot to offer. It’s something I discovered 20 years ago when I moved here from Alberta. Manitobans make the most of every season, but summer is where we shine. Lakes and rivers draw us to the water — even if we’re just sipping a beverage or watching kids play on a beach. While there are fantastic things to see and do, friends and family are the true gems of this province. My lake is a great example of this. A walk on a gravel road meant to last 15 minutes can take two hours after stopping to chat with everyone who emerges just to shoot the breeze. The pace is slow. The friendships are real. The feeling is causal. Manitoba’s drop-in mentality is one of the reasons it makes sense to stock up on essentials that can swiftly be turned into an inviting party platter. Countless evenings start as one quick beverage and then transform into an impromptu dinner on the fly. The community-centric story Stone Soup has nothing on Manitobans. So stock up on beverages, snacks and sunscreen. Summer is here and it’s time to Savour Manitoba!

Alex Allardyce Jennifer McFee Contributing Writers Charlene Adam

Wendy King Todd Lewys Kristin Marand

FP Marketing Photography Darcy Finley David Lipnowski Sam Stegger Supplied Savour Manitoba magazine

is published on Treaty 1 Territory and the homeland of the Métis Nation.

Charlene Adam B.A, WSETII Free Press, Director FP Features

SAVOUR MANITOBA’S PREMIER FOOD, DRINK AND LIFESTYLE MAGAZINE SUMMER 2024 MANITOBA

rosés refreshing

TIPS FOR SUMMER ENTERTAINING FRESH IDEAS FOR OUTDOOR PICNICS

COVER PHOTO BY DAVID LIPNOWSKI PHOTOGRAPHY

SAVOUR MANITOBA | SUMMER 24 3

Contents

Contents SUMMER 2024

08 ROSÉ HAS COME A LONG WAY We delve into the story of this beloved summer drink 16 THE MVP OF GOLDEYES GAMES We explore Winnipeg's best food court 18 MANITOBA'S BEACHFRONT HORIZONS Must-see beaches 24 LA DOLCE VITA! Authentic Italian at Nucci's Gelati 28 BUZZING ABOUT AUNTIE BEA'S Manitoba's new taste of summer 36 FRESCOLIO Infusing flavour with olive oils, vinegar and rubs

NUCCI'S GELATI

MANITOBA BEACHES 18

REFRESHING ROSÉ OPTIONS 08

*Product selections were based upon availability at the time of publishing.

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41 SAVOUR THE COMMUNITY CAPS Manitoba supports local professionals and gives back 44 LIFE'S A PICNIC Tips on creating the perfect summer picnic 52 READY TO DRINK, READY TO SERVE, READY TO ENJOY From local Manitoba-made mead delights to sour vodka specialty items, there is something for everyone 58 ANGLING FOR ADVENTURE More than 100,000 lakes and rivers for eager anglers to explore 62 SANGRIA New forms of an old-world drink

IN GOOD SPIRITS 41

SIPPING SANGRIA 62

AND MORE 52

PRE-MIXED MARGARITAS

SAVOUR MANITOBA | SUMMER 24 5

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

6 SAVOUR MANITOBA | SUMMER 24

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Rosé

Rosé HAS COME A LONG WAY

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Unlike its red, white and sparkling cousins, rosé has historically been

misunderstood in the North American market. Europe, however, has long understood its virtues. Thankfully, things are changing in the new world and rosé is having its day! CAVES D ESCLANS SACHA LICHINE WHISPERING ANGEL ROSÉ Made from Grenache, Cinsault and Rolle (Vermentino), its pale colour is pleasing to the eye. Very pale pink and perfumed. Focused fruit and notably crisp with a fine dry finish.

France Alc 13%

Pairs well with fresh salmon.

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Rosé cont.

M ost North Americans are familiar with California’s infamous off-dry White Zinfandel. Because so many know this style, many still expect all rosé to be on the sweeter side. While these examples still exist, rosé has many dry versions that offer impressive gastronomic pairing options; it now has a place at every table. France has long offered examples of this lovely style of wine. From the Loire Valley in the north to Bordeaux, the Rhone Valley and farther on to the south of France, the options are endless — even the Champagne region has excellent offerings. Probably the most famous style of rosé comes from Provence, France. Just say the word rosé and those who know this style of wine may envision the French Riviera — images of light blush hues dancing in the glass by the dappled light reflected against azure blue waters. Delicate aromas and flavours of cranberry, field strawberries and white flowers tickle your senses. Rosé is more than a sipping-by- the-sea beverage. There are so many different styles to enjoy. Try a salmon-coloured savoury rosé made from Sangiovese, a pale pink Pinot Noir rosé or a full-bodied, deeply coloured Spanish rosé.

RUFFINO AQUA DI VENUS ROSÉ IGT A blend of Syrah,

Sangiovese and Pinot Grigio grapes. Aromas and flavours of wild strawberries, cherry, citrus, and a hint of herbs and spice. Balanced acidity and a long finish.

Pairs well with caprese salad.

Italy Alc 13%

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CASTANO ORGANIC MONASTRELL ROSADO

Perfect with paella.

Raspberry and red fruit aromas and flavours. Crisp and smooth. Spain Alc 14.5%

REMY PANNIER ROSÉ D'ANJOU

Try to match the intensity of your rosé with the intensity of the dish.

Wine with an intense pink colour. The nose shows intense aromas of red fruits and citrus. The palate is very fruity with a beautiful balance and length. France Alc 11%

Perfect with quiche.

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Rosé cont.

This begs the questions: what is it that sets these styles apart, and what makes them pink? The obvious assumption to the latter is that rosés are a blend of white and red wines. Admittedly, some wine regions such as South Africa or the Champagne region are authorized to blend red and white to achieve the colour. Most other appellations, however, rely on the wine-making process for colour extraction. Like their red wine counterparts, rosés’ colour is determined by the length of time the juice spends on the skins. It is the skins of the grape that gives the wine its colour. A red wine would see the juice in contact with the skins for about two to three weeks — a long enough time to extract all the colour and become a deep, bold, red wine. If you want to make a rosé, you simply reduce the amount of time the juice sits on the skins. For a lighter style rosé, like the famous Provence style, sometimes there is only a few hours of skin contact. Rosés that are deeper and more cherry-coloured, such as Grenache rosé from Spain, probably have a few days of skin contact. The grape variety being used, and the thickness of its skins, also plays a role — but that is a tale for another day.

ERATH PINOT NOIR ROSÉ

Fragrant wafts of guava, stone-fruit and citrus. On the palate apricot nectar, melon, peaches and golden raisins.

Pair lighter dishes like a fresh summer salad with feta and grilled peaches with a lighter rosé, such as a Pinot Noir rosé.

U.S.A. Alc 13.2%

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Because there is such a wide range in styles, rosés have a wide range of pairing options. They are light and fresh like white wines but with some of the structure of a red — so they have the best of both worlds! This makes them extremely food-friendly. Rosés can be used for those hard- to-pair with dishes, such as beets or artichokes. Try to match the intensity of your rosé with the intensity of the dish. Pair lighter dishes like a fresh summer salad with feta and grilled peaches with a lighter rosé, such as a Pinot Noir rosé. For bolder dishes like a grilled Berkshire porkchop with cherry jus, look for a bolder and more deeply coloured rosé, such as a rosé from Syrah or Cabernet Sauvignon. Whichever rosé you choose, you can rest assured in this market that it’s likely to be a great one! CHRONOS ROSÉ VQA The Syrah grapes used to make this rosé are from a spot overlooking the lake between Penticton and OK Falls. Aromas of watermelon, rhubarb and red berries lead the way to flavours of strawberry, cranberry and candied Meyer lemon. Canada, British

Columbia Alc 13.1%

For bolder dishes like a grilled Berkshire porkchop with cherry jus, look for a bolder and more deeply coloured rosé, such as a rosé from Syrah or Cabernet Sauvignon.

SAVOUR MANITOBA | SUMMER 24 13

Rosé cont.

Pairs well with duck in raspberry sauce.

CHARLES HEIDSIECK ROSÉ RESERVE CHAMPAGANE This blend includes Pinot Meunier, Chardonnay and Pinot Noir varietals. To the eye, a powdery pink with vivacious bubbles. Complex aroma of strawberry jam and peaches. Full-tasting with a powerful mouthfeel of strawberries, raspberries and blackberries. France Alc 12%

BELLERUCHE CÔTES DU RHÔNE ROSÉ

The aromas provide a mixture of red fruit (currant, raspberry and cherry), citrus (grapefruit) and grenadine, enhanced by a touch of menthol. The attack is frank, held together with a freshness that is well-balanced and round. France Alc 13.5%

Pairs well with curries.

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GOLDEYES FOOD & BEVERAGE DEPARTMENT THE MVP OF GOLDEYES GAMES BY TODD LEWYS

W hen a person or group of people makes something look easy, you know the task they’re performing isn’t as easy as it looks. That’s the case with the Winnipeg Goldeyes’ food and beverage department. Although they deliver food, drinks and dessert in a seemingly effortless manner at Goldeyes games, a lot of preparation and hard work goes on behind the scenes to keep patrons fed and hydrated. “We have the largest staff in the organization,” says Melissa Schlichting, who has served as the Goldeyes’ food and beverage manager for 10 years and counting. “Right now, we have 180 people on staff. Coordinating that many people is a big job in itself. We usually have about 80 people working each game just in the food and beverage department alone.”

Understandably, the concourse — where all concessions are located — is a beehive of activity whenever the Goldeyes play. “With 25 different concessions that offer food and drink, we’re known as Winnipeg’s best food court,” she notes. “You can get perogies, pizza, pretzels, popcorn, samosas, Indian cuisine, hot dogs, hamburgers — you name it. There’s something for everyone.” And while there’s plenty of food being ordered on the busy concourse — most orders take place between the start of the game and the first and second inning and taper off from there — it isn’t just being ordered on the concourse. “At every game, we’ll have about 25 to 30 folks selling pop, beer and popcorn in the stands. People can also order through their phone,

“With 25 different concessions that offer food and drink, we’re known as Winnipeg’s best food court.” – MELISSA SCHLICHTING, GOLDEYES’ FOOD AND BEVERAGE MANAGER

“Last season, we sold about 28,000 hot dogs over the course of 50 games.”

– MELISSA SCHLICHTING

Winnipeg Goldeyes

get express pickup or even have their order delivered to their seats.” Schlichting adds that the food and beverage department is also kept busy when the Goldeyes are on the road. “Blue Cross Park also hosts concerts, festivals and special events, so we serve at those events too. For example, we are going to host a Neil Young concert on July 17, and then follow it up with the Country Rising Festival on July 26 and Tacos & Tequila Festival July 27.” The back-to-back events are going to make for a hectic time, to say the least. “For those two days, I’ll bring in extra staff, in particular bartenders. I’m expecting we’ll have

which includes 30 luxury Skysuites, four patios and the popular Original Craft Beer Corner. Each team member is kept hopping, taking orders and delivering food, drinks and munchies. “No question, we sell a staggering amount of food and drink,” Schlichting says. “Last season, we sold about 28,000 hot dogs over the course of 50 games.” While hot dogs have always been a hit at Goldeyes games (and games played around the globe), some foods often fly under the radar as fan favourites. “Last year, our fourth biggest seller was poutine. We sell more of it than I ever would have thought. We sell more of it than burgers, which is a bit of a surprise.” Even though the work is fast, often frenetic and very detail oriented, Schlichting loves her job. “I really enjoy coming into work every day,” says the 20-year Goldeyes employee. “Every day is something new, and it takes an entire team to support each other to be successful. We’re here to help fans have a great time. We’re a family and are very close. Everyone enjoys what we do and I think it shows.”

to bring in about 120 bartenders for those

events,” she says. “We also have special events where we rent out the field for tournaments or for picnics. We work those too.” That said, Goldeyes games are where the food and beverage department truly earn its keep. After all, if a Goldeyes game is a sell-out, there can be as many as 7,180 patrons in the stands before standing room,

SAVOUR MANITOBA | SUMMER 24 17

Travel Manitoba

The land of endless BEACHFRONT HORIZONS

Manitoba boasts a beach experience like no other. From the sandy shores of Lake Winnipeg to the tranquil lakes tucked away in provincial parks, there's no shortage of places to enjoy some sun, sand and splashing around.

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Savouring a few of our favourite sandy shores

Birds Hill Provincial Park

Featuring hills and ridges formed by ancient glaciers, this 35-square-kilometre/22-square- mile park has a lake, oak and aspen forests, native prairie wildflowers (including several species of rare orchids), deer, waterfowl and songbirds. Facilities include camping, swimming, picnic sites, fishing, a riding stable, a restaurant, a beach concession and a convenience store. There are 30 kilometres/18.5 miles of trails for walking, hiking and cross-country skiing and 7.2 kilometres/4.5 miles of paved bicycle and rollerblading trails.

PHOTOS COURTESY OF TRAVEL MANITOBA

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Travel Manitoba cont.

West Hawk Lake

West Hawk Lake on Highway 44, is the deepest in Manitoba — at 115 metres. The main beach is located directly off the boardwalk, with plenty of space to spread out. There are numerous signs explaining that the water has a steep drop-off, which makes perfect sense considering its origins. Nearly circular in shape, West Hawk Lake had a fiery birth when a meteor crashed into Earth somewhere around 100 million years ago. The meteorite in question is buried deep in the lake and is not exposed at the surface. There are only 24 structures identified in Canada that resulted from the impact of large interplanetary bodies with Earth, which makes West Hawk Lake quite unique in the country's geological history. The townsite offers full amenities including a marina, accommodation and campground.

PHOTOS BY MAY CONTAIN STUDIO COURTESY OF TRAVEL MANITOBA

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St. Malo

Embark on a coastal getaway at St. Malo Beach, where a world of leisure awaits. This family-friendly park features a man- made lake created by the damming of the Rat River. Indulge in a perfect blend of relaxation and recreation. After a leisurely stroll along the sandy shores, challenge friends to a round of mini golf amidst lush greenery. When hunger strikes, savour delicious eats at the beachside café, which offers a tantalizing selection of fresh fare to satisfy every craving. With convenient rental options for kayaks and paddleboards, your day at St. Malo Beach is sure to be filled with endless adventure.

PHOTOS BY HANDCRAFT COURTESY OF TRAVEL MANITOBA

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Travel Manitoba cont.

Grand Beach

Canada’s sixth largest lake, Lake Winnipeg offers amazing variety along its shores. Powdery white sand beaches and grass-topped dunes make this one of the top beaches in North America. Grand Beach is an excellent place to swim, windsurf or hike, with two self-guiding walks: Spirit Rock Trail and Ancient Beach Trail. The park also features a campground, outdoor amphitheatre, picnic shelters, a restaurant, concession services and wheelchair access to the beach.

PHOTO BY GEORGE FISHER

PHOTOS COURTESY OF TRAVEL MANITOBA

PHOTO BY ROBYN HANSON

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CLEAR LAKE - WASAGAMING Nestled within the serene beauty of Riding Mountain National Park, Clear Lake in Wasagaming is a tranquil oasis inviting visitors to unwind amidst nature's embrace. ST. AMBROISE BEACH PROVINCIAL PARK The park's fine sand beach is dotted with campgrounds and picnic areas. It is a great place to view the migratory birds of Manitoba. GIMLI BEACH Stroll along the sandy beaches, swim, fish, rent a kayak, golf, explore unique shops, restaurants, galleries and museums.

Clear Lake - Wasagaming

St. Ambroise Beach

Gimli Beach

PHOTO BY BY LIZ TRAN

PHOTO BY VISUAL SOUL STUDIOS

SAVOUR MANITOBA | SUMMER 24 23

Nucci's Gelati

Fresh made-on- the-spot lunch, Monday to Friday at Nucci's Gelati.

l o

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LA DOLCE VITA! ENJOY THE GOOD LIFE WITH AUTHENTIC ITALIAN GELATO AND LUNCH AT NUCCI’S GELATI

BY WENDY KING

Finally, the summer days are long and warm. Now there is freedom to dash out the door in a sunhat and stylish shades. No clunky boots or parkas. It’s all so much simpler: Summertime and the livin’ is easy ... Wait — let’s replay that. In Italian, this time: Estate e vivere è facile ... In fact, let’s do the whole summer with Italian gusto. And that calls for gorgeous gelato. And where better to find it than in the heart and soul of Winnipeg’s Little Italy? If anyone knows gelato, it’s Maria and Michael Pepe, at Nucci’s Gelati (643 Corydon), carrying on the Nucci family legacy of serving the freshly made, traditional treat. Gelato is a sweet refreshment. A little luce del sole (sunshine) in un cono (a cone) or una coppa (a cup). It’s an Italian delight that can transform a prairie summer into a Roman holiday. But first, lunch. An Italian lunch should be a leisurely affair. Bring your appetite and your patience. Save the speed for zipping around on your Vespa.

NUCCI’S GELATI, 643 CORYDON AVE. See Facebook or call Maria at 204-475-8765 or 204-996-1274 for reservations (recommended) or catering

(TOP) MARIA AND MICHAEL PEPE AT NUCCI’S GELATI (643 CORYDON), CARRYING ON THE NUCCI FAMILY LEGACY. (BELOW) WOODEN CEILING BEAMS ARE FESTOONED WITH SILKEN GREENERY. THIS IS VERY EUROPEAN ... A LITTLE BIT OF OUTSIDE IN. PHOTOS BY DARCY FINLEY.

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Nucci's Gelati cont.

Enjoy a variety of delicious traditional Italian pastries made in-house.

The setting should be open, friendly and conducive to animated conversation (when learning to speak Italian, remember: gesticulation is as important as articulation). Nucci’s Gelati fits the bill nicely, where the Pepes prepare fresh made-on-the-spot lunch, Monday to Friday. “The lunch menu allows us to offer year-round dining and catering, along with our gelato carts, which can come to your wedding or other events,” says Maria Pepe, following in the footsteps of her parents, Gino and Rosa Nucci, who founded the business as a gelataria when they came to Canada from Italy. The restaurant leans into a relaxed trattoria atmosphere: frosting undulates across the large windows, upholstered armchairs pull up to deep wood-grain tables, wooden ceiling beams are festooned with silken greenery. “This is very European ... a little bit of outside in,” she says.

If you prefer the summertime bustle of the neighbourhood, there are outdoor tables. But inside is where lunch is made. And homestyle is what an Italian summer lunch should be. “We cook like we cook at home. When we started the venture, we created our own menu. We wanted old-school Italian foods that we eat — what we grew up with,” she says. Posted over the kitchen, the menu lists pastas with sauces, soups, meat dishes and goodies like freshly made sweet or savoury pastries. You can take a moment and sip some wine while you wait. Italian food should be perfectly seasoned — subtle but certainly present. For just one example from Nucci’s menu, the sauce on the lemon chicken with mushrooms is a light enhancement. The lemon is not too forward, just slightly tart. It takes time and experience to learn to season food so well.

Amaretti

Cannoli

Nucci's Gelati makes up to 70 flavours throughout the summer season.

Crostata Strawberry, Raspberry, Ricotta

SUMMERTIME HOURS: Monday to Friday, 11 a.m. to 11 p.m. (Lunch is 11 a.m. to 3 p.m.) Saturday, Sunday and holidays, noon to 11 p.m.

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Nothing overwhelms. It’s not LEMON chicken — it’s chicken with a kiss of lemon. Other dishes are prepared with the same practised hand. It’s the perfect Italian lunch — an aria, not a whole opera — satisfying but not overwhelming with flavours that sing. Sip a cappuccino, latte or espresso, then go for the perfect finish — a dessert of affogato (gelato with a tasty splash of espresso). And that brings us back to the gelato. Gelato is lighter and brighter than ice cream with its heavy fat. Really good gelato is made with natural, in-season ingredients combined with milk to carry the flavour right to the tongue. The Pepes’ traditional gelato recipe has been carefully tweaked to do just that. The non-dairy is made with fresh fruits and juices. Ordered from the counter, Nucci’s gelato (they make up to 70 flavours throughout the summer season) is ready to enjoy. For take-home containers, call ahead three days in advance. Maria Pepe says fresh gelato should keep for a month (no preservatives, no added colouring) but is better relished when you get it home. Thaw for 10 or 12 minutes before serving. And then, buon appetito!

Really good gelato is made with natural, in-season ingredients combined with milk to carry the flavour right to the tongue.

SAVOUR MANITOBA | SUMMER 24 27

Farmery Estate Brewing & Bee Maid Honey

BUZZING About Auntie Bea's Iced Tea

BY KRISTIN MARAND

There's a new local summer beverage on the market — an iced tea with a simple, subtle sweetness. Auntie Bea's Iced Tea is a collaboration between Farmery Estate Brewing and Bee Maid Honey. It is available in lemon, peach and blackberry, hard and alcohol-free varieties, sweetened with the natural goodness of locally produced honey.

Brought to you by Farmery Estate Brewing and Bee Maid Honey

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We had a tea available how we sweetened it,” says Chris Warwaruk, co-owner of Farmery. “We wanted to offer more value to the consumer so I reached out to Bee Maid to see if they were interested in doing a collaboration and experimenting with beverages sweetened with honey. They were ecstatic to help us learn the nuances of flavouring beverages with honey.” Shannon Bowden, senior brand and communications manager for Bee Maid, explains that honey contains more fructose than sugar, so you don't need to use as much to get the same sweetening power. “We gave Farmery a pail of our white honey before, but we wanted to make a 2.0 version extra special, so it mattered to try out as well as some information on the science of creating products with honey. They started playing with formulations and, within a few weeks, brought us some to try," Bowden says. "We loved the flavours; nothing tasted artificial. It was all super authentic and natural tasting.” The partnership between Farmery and Bee Maid is rooted in their shared devotion to supporting local agriculture. As a farm-to- table brewery and agritourism destination, Farmery believes in the importance of growing and processing locally and spreading that local message to help grow the local economy and community. “Farmery is built on dealing directly with farmers because we're farmers ourselves. You're not going to get a more direct from the farm product than this iced tea because we are buying directly from the source,” says Warwaruk, referring to the 300 western Canadian beekeepers that make up Bee Maid’s co-operative. When you buy from Bee Maid, you know exactly where your honey is coming from, Bowden adds.

“

"It's from one of our western Canadian members, and that's why we like to say it's truly ‘hive to home’ because we're involved in the entire process. It hasn't come from outside Canada, and we're not blending with honey from other countries. When you buy from Bee Maid, you know exactly what you're getting,” Bowden says. “Manitoba is a huge agricultural province, and we need bees out there pollinating crops like canola, sunflower and others. It (honey production) has an impact on agriculture as a whole — it's a symbiotic relationship,” she adds. Warwaruk says another advantage of working with Bee Maid is their established brand presence and stellar reputation. “We're proud to partner with them and put their name on our label. It gives retailers and consumers a stamp of accreditation,” he says. “It's something very unique in the marketplace, at a good value price point.” At the same time, Bowden says there’s a real traceability and authenticity when you know where the product you're consuming comes from. Auntie Bea's Cold-Brewed Iced Teas are available today in grocery and convenience stores across Manitoba, Saskatchewan and Alberta. Auntie Bea's Hard-Brewed Teas with four per cent alcohol are also available in Manitoba. To learn more or purchase online, visit farmery.ca.

The partnership between Farmery and Bee Maid is rooted in their shared devotion to supporting local agriculture.

SAVOUR MANITOBA | SUMMER 24 29

Bee Maid Recipes

Find more great honey recipes at beemaid.com

Honey Lime Chicken Tacos

DIRECTIONS Mix together the BeeMaid Honey, lime juice, chili powder and garlic powder and make it into a sauce. Place the shredded chicken in a bag or bowl and pour the sauce in with the chicken and shake or mix until it is all covered. Place the chicken in the fridge for 15 to 30 minutes to let the sauce soak in.

INGREDIENTS 6 tbsp BeeMaid Honey 5 tbsp lime juice

While it is marinating, prepare your toppings. Heat chicken in microwave for about 1 minute or until heated through. Portion evenly into taco shells or tortillas. Top each with your favourite toppings and serve.

1 tbsp chili powder ½ tsp garlic powder 4 boneless skinless chicken breasts (cooked and shredded)

8 hard or soft taco shells Suggested toppings:

Shredded cheddar cheese, diced tomatoes, salsa, shredded lettuce, corn, sour cream, green onions

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Honey Herb and Lemon Quinoa Salad

INGREDIENTS 1 cup quinoa

2 cups peas (frozen) 1/4 cup chopped basil 1/4 cup chopped cilantro 1/2 cup feta cheese (crumbled) 1/2 cup almonds (crushed) 3 tbsp BeeMaid Honey 1/3 cup lemon juice 1/3 cup olive oil 1/4 tsp salt (to taste) 6 slices bacon (cooked until crispy) DIRECTIONS Cook the quinoa based on package directions. Let chill in a bowl in the fridge for 2-3 hours to allow it to separate. Boil your peas for 1-2 minutes and drain. Add the peas to a large bowl along with the quinoa, crumbled feta, bacon bits, almonds and herbs. Toss together until ingredients are evenly mixed. Using a food processor, puree your BeeMaid Honey, olive oil, lemon juice and salt until smooth.

Elevate your salad game with this refreshing salad.

TRY THE TACOS OR QUINOA SALAD WITH AUNTIE BEA'S LEMON COLD BREWED TEA

Toss the dressing in with the salad ingredients and season with salt and pepper for serving.

Sparkling cont. Bee Maid Recipes cont.

Honey Bourbon Bacon Jam

Serve as a snack over cream cheese or as a condiment for

INGREDIENTS 6 oz bacon

2 oz bourbon whiskey 3 tbsp BeeMaid Honey 3 tbsp brown sugar 3 tbsp balsamic vinegar 1 tsp minced garlic 1/2 red onion (medium sized, julienned) DIRECTIONS

burgers and sandwiches.

1. Cook the bacon in a pan on medium low heat for 15 minutes. (The bacon should just start turning crispy.) Remove bacon pieces from the pan but leave some of the bacon fat in. 2. Add the red onion to the pan. Cook for 20- 30 minutes and lightly stir until caramelized. 3. Once caramelized, add in the BeeMaid Honey and brown sugar. Then add the bacon back into the pan. Continue to stir for 3-5 minutes until fully combined. 4. Add in approximately 1/4 cup of water to the pan and letter simmer for 10 minutes. Then add in the balsamic vinegar and bourbon. 5. Stir and continue to let simmer until the liquid has completely evaporated and you're reached a thick jam-like consistency (15-20 minutes). 6. Let cool and spread over

cream cheese as a snack or as a condiment for burgers and sandwiches.

PAIRS NICELY WITH AUNTIE BEA'S BLACKBERRY COLD BREWED TEA

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PREPARE THE TERIYAKI SAUCE:

mixture into four 3/4-inch-thick patties. Place the patties in the refrigerator for 30 minutes. BBQ INSTRUCTIONS: Set aside some of the remaining teriyaki sauce for serving and reserve the rest for barbecuing the patties. Preheat the grill to medium-high heat and lightly oil the grates. Grill the pineapple rings and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes per side for the red onion. If you have a BBQ with wide slatted grates, you might want to use a grill pan for this step. Grill the burgers for 4 minutes on the first side, then flip and brush with the reserved sauce. Grill for another 4 minutes, flip again, and brush the other side with sauce. Continue cooking until the burgers are cooked through and reach an internal temperature of 160 to 165 degrees F, about 10 minutes total. Remove the burgers to a plate, cover and let rest for 5 minutes. If desired, grill the buns. SERVE: Serve the burgers inside the buns, brushed with the reserved teriyaki sauce and topped with grilled pineapple and red onion. For an extra hint of sweetness, add a final drizzle of BeeMaid Honey. Enjoy!

Teriyaki Turkey Burgers with Grilled Pineapple

In a small saucepan over medium heat, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, BeeMaid Honey, garlic and ginger. Cover and bring the mixture to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While waiting for the sauce to boil, whisk together the cornstarch and 1 tablespoon of water in a small bowl to make a slurry. Add the slurry to the boiling sauce, stirring to combine. Cook for an additional minute until the sauce thickens. Remove from heat. PREPARE THE PATTIES: In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro and 3 tablespoons of the teriyaki sauce. Mix until just combined, being careful not to compact the meat. Shape the

BURGER INGREDIENTS 1 pound lean ground turkey 1/4 cup panko bread crumbs 1 tbsp minced fresh garlic (about 3 cloves) 1 tbsp minced fresh ginger 1/2 tsp black pepper 1/4 cup chopped fresh Italian parsley or cilantro 4 rings canned pineapple (reserve juice for teriyaki sauce) 1 red onion cut into 1/2-inch-thick slices Hamburger or brioche buns for serving TERIYAKI SAUCE 1/4 cup reserved pineapple juice from canned pineapple above 1/2 cup low-sodium soy sauce 2 tbsp rice vinegar 2 tbsp BeeMaid Honey 1 tsp minced garlic (about 1 clove) 2 tsp minced fresh ginger 1 tbsp cornstarch

THIS RECIPE PAIRS BEST WITH AUNTIE BEA'S PEACH COLD BREWED TEA

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Bee Maid Recipes cont.

Let the crumble cool for 2 hours after coming to room temperature to allow the juices to thicken.

PEACH COBBLER

INGREDIENTS 4 extra large peaches, diced 2 tbsp cornstarch 1 ½ tsp almond extract 1 tsp ground cinnamon, divided ¾ cup old fashioned oats ¼ cup whole wheat flour 2 tbsp BeeMaid Honey 2 tbsp unsalted butter, melted DIRECTIONS Preheat over to 350F. Toss the diced peaches, cornstarch, almond extract and ¼ tsp cinnamon until combined. In a separate bowl, mix together oats, flour and remaining cinnamon. Add in the BeeMaid Honey and butter, mix. Spread the peach mixture in a greased 8x8 pan and evenly sprinkle

the oat crumbs on top. Bake at 350F for 35-45 minutes or until the peach juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble rest for 2 hours after coming to room temperature before serving to allow the juices to thicken.

PEACH COBBLER PAIRS WITH

AUNTIE BEA'S PEACH COLD BREWED TEA

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Frescolio

ELEVATE YOUR GRILLING GAME WITH SPECIALTY OLIVE OILS AND VINEGARS Infusing Flavour:

BY KRISTIN MARAND

Cooking is a creative science, each meal an experiment in method and flavour. Summer is an opportunity to take your cooking outdoors and play with seasonal ingredients. Make the most of grilling season by understanding how to bring out the best in the food you're preparing. After planning and prepping a meal, there's nothing worse than ruining it by cooking it improperly or ~ gasp ~ burning it. With high-heat cooking methods like grilling, using high- quality oils can complement your meal’s natural flavours and add nutrients. “A lot of people think that you shouldn't cook with extra virgin olive oil because what's most commonly available on a regular grocery store shelf is often a lower quality olive oil or sometimes just too old. The polyphenols — the antioxidants found in extra virgin olive oil — are only active for about 12 to 18 months from their crush date. As an oil starts to age and degrade,

Steak lovers might enjoy a combination of olive oil with dark cherry or espresso balsamic vinegar for a flavourful marinade.

DARK CHERRY

ESPRESSO

the smoke point goes down,” explains Chantal Hogue, general manager at Frescolio Fine Oil + Vinegar Tasting Bar. Every cooking oil has a smoke point — the temperature at which it stops glistening and starts to smoke and burn. If an oil has a low resistance to heat, also known as a low smoke point, the compounds in the oil break down at lower temperatures, destroying phy- tochemicals and beneficial nutrients in both the oil and the food, which can impart an acrid, burnt flavour. Not to mention, burnt oil creates highly flammable conditions and releases free radicals that can be harmful to your health. Typically, vegetable oils like avocado and grapeseed withstand the highest heat and are best for stir-frying and deep-frying, while nutrient-rich organic oils like nut, seed and olive oils have lower smoke points and are better for finishing or low-heat purposes. However, the quality of the oil you choose can make all the difference. Hogue explains that Frescolio’s products

are as fresh as you can get. They source olive oils from both the northern and southern hemispheres, depending on the most recent harvests. For those looking to elevate their favourite summer dishes, Hogue suggests exploring their extensive range of 70 different products, all of which can be sampled in store before purchase. Consider trying the Tuscan herb or mushroom and sage oils on grilled or roasted vegetables for a unique twist. Steak lovers might enjoy a combination of olive oil with dark cherry or espresso balsamic vinegar for a flavourful marinade. And for grilling season, a new addition to the Frescolio shelves is a teriyaki dark balsamic — perfect for pork, salmon or root vegetables. “A flavour that goes really nicely with grilling is our chipotle-infused olive oil because it has a little bit of that smoke flavour. It's not super spicy, but it just enhances that grill flavour. You can get really inventive if you want. Oil adds beautiful flavour without having to work very hard,” she says.

36 SAVOUR MANITOBA | SUMMER 24

With a variety of tropical and fruity balsamics like coconut, mango, peach and cherry, you can add a burst of flavour to sparkling water or a cocktail.

NOT JUST FOR GRILLING

Frescolio products can also be used in summer cocktails or mocktails, adding a unique twist to your beverages. When added to a beverage, white balsamic vinegar is akin to a dash of simple syrup, according to Hogue. With a variety of tropical and fruity balsamics like coconut, mango, peach and cherry, you can add a burst of flavour to sparkling water or a cocktail. And for those with a sweet tooth, consider substituting a flavoured olive oil for butter in your summer desserts or brunch staples. “We have a conversion chart in the facts section of our website because you

would use a little less. But as an example, I always put our blood orange extra virgin olive oil in my pancake batter or banana bread because it adds a little extra fruitiness and it keeps everything really nice and moist.” To get inspired and learn more about using high-quality flavoured oils and vinegars in your dishes, stop in at one of three Frescolio locations in Winnipeg or visit frescolio.ca for recipes, tips and to shop online.

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Frescolio cont.

Grilled Pineapple SERVINGS: 10 | PREP TIME: 10 MIN | COOK TIME: 4 MIN | PASSIVE TIME: 30 MIN

INGREDIENTS 1 medium pineapple 1/4 cup Frescolio lime-infused olive oil 1/4 cup Frescolio coconut white balsamic vinegar 1/3 cup toasted coconut shavings INSTRUCTIONS 1. Peel and core the pineapple. Slice into half-inch rings. 2. Mix all the oil and 1/8 cup of vinegar in a small bowl. Place the pineapple rings in one or several glass baking dishes. Pour the oil and vinegar mixture over the pineapple, turning the rings to coat both sides. Marinate for about 30 minutes. 3. Grill on high heat for a total of four minutes, flipping and turning 90 degrees after each minute to get cross-hatched grill marks on the pineapple. Once off the grill, plate and drizzle with coconut balsamic and top with toasted coconut.

LIME-INFUSED OLIVE OIL COCONUT WHITE BALSAMIC VINEGAR

38 SAVOUR MANITOBA | SUMMER 24

Perfect for a summer treat, grilled pineapple is easy to prepare. Try it solo or incorporate it into your

main course for a smoky sweet burst of flavour.

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MOCKTAIL WEEK HOT AND HYDRATED EDITION August 16- 24

@drinksenseMB

40 SAVOUR MANITOBA | SUMMER 24

In the Community

Swirling Success: IN THE COMMUNITY

CAPS Manitoba supports local professionals and gives back

BY KRISTIN MARAND

The Canadian Association of Professional Sommeliers (CAPS) is a national not- for-profit organization for sommeliers, wine service professionals, hospitality workers and wine enthusiasts. With a membership of approximately 100, CAPS Manitoba, one of six chapters across the country, is a vibrant community of wine lovers and professionals. The association's pillars are events and competitions, education, and enrichment for sommeliers, associate members and students actively enrolled in sommelier certification programs.

SAVOUR MANITOBA | SUMMER 24 41

In the Community cont.

D omer Rafael is the national president of CAPS, past president and founding member of CAPS Manitoba. He explains that there are a handful of sommeliers “working the floor” in Manitoba restaurants and many more in private wine stores or working as agents or educators. In May, CAPS Manitoba hosted the second annual live cocktail competition, In Good Spirits, at the Fort Garry Hotel. Eighteen of Winnipeg's best bartenders were assigned a product and tasked with creating a signature cocktail. The cocktails were revealed live at the event, presented to a panel of judges and sampled by the ticket holders to vote on. “As a sommelier, you're not only limited to knowing about wine. At the competition level a big component is creating cocktails, knowing that Rolodex. There are also other components like pairing food, coffee, tea and cigars,” explains Rafael. “There used to be a national competition that would bring bartenders to compete in the city, but that ended several years ago. I wanted to bring back that vibe, that energy and bring together the bartenders again. It's pretty much the same format as the old competition but now it’s local, and all the funds go back to the community.”

(TOP) CHEF BEN KRAMER ACCEPTS A CHEQUE FOR THE PROCEEDS OF HIS MADE WITH LOVE INITIATIVE; (ABOVE LEFT) LEO LU WINS FIRST PRIZE FOR HIS DON PAPA RUM COCKTAIL; (RIGHT) SAVOUR'S EXPERT SOMMELIER ALEX ALLARDYCE WAS THE OFFICIAL TIME KEEPER FOR THE EVENT.

PHOTOS BY SAM STEGGER PHOTOGRAPHY

42 SAVOUR MANITOBA | SUMMER 24

First prize, a Don Papa Rum cocktail, won Leo Lu a trip to Kentucky to tour a bourbon distillery. Second and third place winners were presented cash prizes, and Liam Anderson was awarded a $1,000 bursary as the people’s choice winner. The most rewarding part of the evening, however, was dedicating the proceeds of the event, nearly $4,000, to chef Ben Kramer's Made With Love initiative, which prepares and delivers meals to Winnipeg's most vulnerable. Last year’s inaugural In Good Spirits competition was held in conjunction with Sommelier Week, which takes place every two years. Sommelier Week 2023 featured masterclasses on several varietals, the best sommelier in Manitoba competition and the CAPS Manitoba 10th anniversary. Membership in CAPS Manitoba is open to industry professionals and the public alike. By joining, you gain access to a range of perks, discounts and incentives, including educational opportunities and events such as monthly blind tastings. It's a great way to connect with fellow wine enthusiasts and professionals. To learn more, visit mb.sommelierscanada.ca.

SAVOUR MANITOBA | SUMMER 24 43

Picnic Planning

Life's a

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As with all events, the site and the style depend upon your budget. The number of guests and their preferences come into play too.

SAVOUR MANITOBA | SUMMER 24 45

Sparkling cont. Picnic Planning cont.

F ew dining experiences are as simple as a picnic. Unless you’re channeling your inner Downton Abbey, with servants at-the-ready to provide the perfect outdoor experience, you will be in charge of the preparation. Planning is always the key to success. Naturally, with any outdoor activity, keeping an eye on the weather is key. If you don’t have a portable tent to cover your food, having an optional covered shelter is necessary. It would be a shame to put work into your day and then have wind and rain ruin everything. As with all events, the site and the style depend upon your budget. The number of guests and their preferences come into play too. It will also be easier to create a menu if you align the food and beverages with your guests’ tastes. If your guests have champagne tastes and you’re on an orange juice budget, a potluck picnic fits well. Others can share in the costs and bring items they know they’ll enjoy. If you are hosting a family picnic and your sister’s kids think cheese without a character on the package is gourmet, some kid-friendly options should be considered. You want them to join in and enjoy the event. A hungry kid can be a grumpy one. The Savour Manitoba team did a deep dive into social media and food shows to find the newest trends. Picnics have moved beyond checkered blankets, fried chicken and mayonnaise-laden salads. Finger-friendly seems to have overtaken these food choices. There’s a dizzying number of ideas, but our team believes in the following axiom: Great ingredients create great food. The rest comes down to your guest list, budget and time you have to dedicate to the picnic. Rest assured, you can create beautiful and tasty treats — even if you are not a chef. A simple finger-food-friendly option can come on a skewer.

A classic option is the caprese salad on a stick. Simply thread juicy olives, grape tomatoes, mozza balls and rolled prosciutto onto a skewer. Take it up a notch by marinating them in great olive oil and white balsamic vinegar to prevent darkening of the mozza. (Frescolio has lovely options.) Drain the skewers before you pack. Seeing everyone with balsamic dripping off their chins is only inviting to the ants. Each of the ingredients, and the marinade above, can be swapped out for foods to please different palates. The above skewer can be transformed into a burger on a stick — try grape tomatoes, cheddar cheese, cooked meatballs and an optional pickle. They can be served hot or cold. Keep mustard and ketchup dip handy to complete the skewer (and don’t forget the biodegradable wipes). Every dip is a messy dip.

The burger-on-a-stick option is great for those who have gluten issues (just ensure no gluten is added into the meatballs). And for vegans, swap the cheese and the meatball for vegan-friendly selections. This cheeseburger

option is likely to be child- friendly too. Picky kids can

literally pick off the foods they like. If there are a few kids at the event, watch for possible sword/ skewer fights to break out. Let’s face it: it’s part of the fun.

The skewer also offers a quick dessert option. Swap out fruit, marshmallows or mild cheese on the skewer. A mix of flavoured yogurt and whipped cream (equal parts) makes a quick, tasty dip.

Mix flavoured yogurt and whipped cream (equal parts) to make a quick, tasty dip.

DESSERT SKEWER

Assemble fruit, marshmallows or mild cheese on the skewer.

46 SAVOUR MANITOBA | SUMMER 24

SKEWERS A simple finger-food-friendly option can come on a skewer.

Keep mustard and ketchup dip handy to complete the skewer.

BURGER-ON-A-STICK

Try grape tomatoes, cheddar cheese, cooked meatballs and an optional pickle. They can be served hot or cold.

SAVOUR MANITOBA | SUMMER 24 47

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