Savour Manitoba | Winter 2024

Manitoba's premier food, drink and lifestyle magazine - Top Manitoba ski spots

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

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TOP MANITOBA SKI SPOTS

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MANITOBA SAVOUR

Holidays are back It’s hard to believe that 2024 is nearing its close. But it’s time to snuggle by a fire with a nice cup of your choice, wrap gifts as you watch a corny holiday movie for the hundredth time and eat goodies until you need to put your stretchy pants on. There’s something about this time of year that takes productive people and turns them into joyful pseudo sloths. Just me? I doubt it. But if it were just me, that’d be fine. I love the holidays. It’s the time to reconnect with friends, family and traditions. And, naturally, that involves food and drink. Those of us disinclined to cook a roast from scratch suddenly embrace our Julia Child mode and crank out hundreds of perogies or cookies. The oft-expressed comment “I’m too tired from work; let’s order a pizza” no longer applies. It’s the one time of year when many people — and not just outdoor sport aficionados — wish for snow. There’s just something calming about those quiet, glistening geometric flakes that spark happiness (until, that is, the flakes bond together on the road to create havoc — but that’s a discussion best left for January when we all seek to embrace healthy living again). In this edition of Savour Manitoba , join us as we encourage you to wrap yourself in the season. Dine on great cuisine and learn a bit about local experts and techniques. Enjoy local gems as you Savour Manitoba!

CEO Mike Power Vice President Revenue and Business Development Michele Prysazniuk Director, FP Features Charlene Adam Creative Director Tammy Mitchell Editorial

Alex Allardyce Jennifer McFee Contributing Writers

Charlene Adam Alex Allardyce Janine LeGal Todd Lewys Kristin Marand

FP Marketing Photography Darcy Finley David Lipnowski Supplied Savour Manitoba magazine

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

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

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

TOPMANITOBA SKI SPOTS

COVER PHOTO BY DAVID LIPNOWSKI PHOTOGRAPHY

SAVOUR MANITOBA | WINTER 24 3

CONTENTS

Contents WINTER 2024

08 A SWEET HOLIDAY TRADITION Mordens' Chocolates, a Manitoba family tradition for 65 years 14 FIND YOUR THRILLS ON MANITOBA TRAILS AND HILLS Explore Manitoba’s seven downhill ski and snowboard destinations 20 DECANTING A BREATH OF FRESH AIR Enhancing wine 26 STARTED WITH GELATI, NOW NUCCI'S IS HERE Authentic Italian at Nucci's Gelati 32 PASSION IN A GLASS Q&A with Winnipeg sommelier Andrea Eby

MANITOBA TRAILS AND HILLS / 14

DECANTERS / 20

/ 08

MORDENS' CHOCOLATES

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

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34 FRESCOLIO

/ 34 LEMON TOMATO PASTA

Healthy crowd pleasers 42 VEGAN ENTERTAINING IDEAS Inclusive meal options for all to enjoy 48 CIDER The traditional holiday beverage 56 SPECTACULAR AERIAL SHOWS Drones dazzle as another dimension of Archangel Fireworks 60 NEW YEAR AND NEW START Festive ideas to spark your imagination

MANITOBA CIDERS / 48

/ 60

NEW YEAR'S ACTIVITIES

CONTENTS

/ 42

VEGAN CHARCOUTERIE

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RESIDENT EXPERT

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 A

TAKEN AT THE BENJAMIN BRIDGE WINERY, NOVA SCOTIA PHOTO SUPPLIED

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MORDENS' CHOCOLATES

MORDENS' CHOCOLATES A SWEET HOLIDAY TRADITION IN WINNIPEG FOR 65 YEARS

BY KRISTIN MARAND

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The holidays wouldn’t be complete without the rich, irresistible flavours of Mordens’ Chocolates. For some, it’s the smooth meltaway of Russian Mints that signals the start of the season, while for others, it’s the timeless crunch of peanut brittle or the soft sweetness of toasted coconut marshmallows. Whatever your favourite may be, Mordens’ has been handcrafting delicious holiday memories for generations. “During the Christmas season, people crave those classic, traditional flavours,” says general manager Mariel Morden-Miller. At Mordens,’ it’s the classic recipes that keep their customers coming back. The family-owned establishment was Winnipeg’s first chocolate- making business when it opened its doors in 1959. More than six decades later, Mordens’ is still proudly family-run. From the very beginning, the Morden family has worked together. “In the early days, my grandpa’s parents, Fred Sr. and Lily, played an integral role in helping him build the business. My grandparents, Blake and Shirley, worked side by side for decades. My dad, Fred, and his sisters, Cara Lee and Shannon, began helping out as children. My dad took over operation in the 1980s.” Mordens’ is now in its fourth generation of the business, with Mariel, her sister Hilary and many of their cousins working together over the years. “My grandparents have instilled in us the importance of hard work, perseverance and loyalty. Working in a multi-generational family business is an extremely rewarding experience, and we are so thankful that we have each other to rely on.”

MORDENS' CHOCOLATES cont.

Russian Mints have been among Mordens’ most popular offerings since the start, even winning the prestigious top prize for best chocolate piece at the 1984 World Fair in New Orleans. The Winnipeg confection has gained popularity, as locals share this trademark treat with friends and family all over the globe. "WE'RE GRATEFUL TO BE A MANITOBA FAMILY TRADITION FOR 65 YEARS AND COUNTING." – MARIEL MORDEN-MILLER, GENERAL MANAGER, MORDENS' CHOCOLATES A passion for high-quality products drives innovation at Mordens,’ which now offers over 70 kinds of confections. They were among the first chocolatiers in the world to manufacture chocolate-covered jujubes and chocolate- covered ginger. If you ask Mariel, developing new flavours is one of the best parts of the job. Mordens’ has an ever-evolving line of artisan chocolates, which allows them to experiment with new flavour combinations and create seasonally inspired truffles. Mordens’ is celebrating a milestone anniversary in 2024, and the family attributes their longevity and success to the continued support from loyal customers. “We’re grateful to be a Manitoba family tradition for 65 years and counting.” If you’re searching for the perfect something for a holiday party or client meeting, Mordens’ packaging, with its intentionally gift-worthy design, is sure to impress. Mordens’ also offers a wide variety of customizable products. Chocolate bars and truffles customized with the image or logo of your choice are the perfect way to add a touch of personalization to corporate gifts, wedding favours and celebrations of all kinds.

To learn more, visit their website mordenschocolate.com or stop by their storefront at 674 Sargent Ave.

PHOTO BY DAVID LIPNOWSKI

THE PERFECT HOLIDAY GIFT Mordens' Chocolates, Merry Christmas gift box assortment!

CONO SUR SPARKLING BRUT This sparkling wine is made with Chadonnay and Pinot Noir grapes. A bright, fresh sparkling wine with citric aromas and hints of green apples and white flowers. Juicy and crisp with mineral notes. Chile Alc 12.5%

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MORDENS' CHOCOLATES cont.

THE PERFECT HOSTING GIFT Mordens' Chocolates, Warm Wishes gift box!

PENFOLDS KOONUNGA HILL SHIRAZ CABERNET Purple/red colour; cassis, eucalyptus, mint and herb aromas; dry, full bodied with smooth, rich, plummy flavours and a long, spicy finish. Australia Alc 14.5%

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24 25

DECEMBER 20-28 CENTENNIAL CONCERT HALL

Children Tickets only $35! Visit rwb.org

Chocolate Ginger Cookies

Makes 3 dozen cookies

DIRECTIONS

INGREDIENTS ¾ cup softened butter

1. Preheat oven to 350F. 2. Grease or line three cookie sheets with parchment paper.

½ cup margarine 1 cup white sugar 1 cup brown sugar 1 Tbsp vanilla ¼ cup finely grated fresh ginger root 3 large eggs, room temperature 3 ½ cups all purpose flour 1 cup cocoa powder 2 tsp salt 1 ½ tsp baking soda 2 cups chocolate chunks

3. Cream butter, margarine and sugars. Once the sugar has dissolved and the mixture is light and fluffy, add the eggs one at a time and beat until glossy and creamy in colour. 4. Beat in vanilla and grated ginger. 5. In a separate bowl, sift together the dry ingredients. 6. Carefully add the sifted dry ingredients to the wet mixture and blend until a consistent dough has formed. 7. Add chocolate chunks and mix to distribute evenly throughout. 8. Scoop onto prepared cookie sheets and bake just until set, about 10 minutes. 9. Dust with a little icing sugar for some added festive flair!

TRAVEL MANITOBA

MYSTERY MOUNTAIN WINTER PARK THOMPSON, MB Mystery Mountain Winter Park has 18 downhill ski and snowboard runs, a halfpipe, two poma lifts, a T-bar, one rope tow and terrain park. There is a fully serviced chalet, lounge, rental shop and a ski school, as well as tobogganing, snow tubing and over 25 kilometres of cross-country ski trails. Open Saturday, Sunday, Monday and holidays from mid-November to mid-April. Admission charged. www.mysterymountain.ca

SKI ESSENTIALS

SEE CLEARLY If you’re going to be ripping down the hills, you may also want to grab a pair of goggles to keep any flying snow out of your eyes. Some people use sunglasses as well, but goggles will be more reliable when it comes to staying on your face.

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FIND YOUR THRILLS ON MANITOBA TRAILS AND HILLS If you think Manitoba is all flat, then you’re flat out wrong! The province’s varied landscapes offer exciting downhill skiing and snowboarding runs, while hundreds of kilometres of groomed trails keep cross-country skiing enthusiasts busy all winter long. Strap on the skis and make the most of Manitoba’s outstanding snowy winters. What do you get when you add a bright winter day with the need for a little speed? The perfect reason to check out one of Manitoba’s seven downhill ski and snowboard destinations. These winter hotspots are found all over the province, ranging from small hills great for beginners to more challenging runs, reaching up to heights of over 121 metres.

PHOTOS COURTESY OF TRAVEL MANITOBA

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TRAVEL MANITOBA cont.

ASESSIPPI SKI AREA AND RESORT INGLIS, MB

Head out to Asessippi, the family resort that does winter well! With three chair lifts and 26 downhill ski and snowboard runs, two terrain parks and a snow tubing park, Asessipi Ski Area and Resort is one of Manitoba's largest ski hills. Go skiing, snowboarding or try out the tubing hill with your family and friends. For something a little less adrenaline-inducing, try out their snowshoe trails or snowbike experience. The resort offers equipment rentals, lessons and a variety of packages to make the most of your trip to the ski hill, including a full food court and gift shop. www.asessippi.com

SKI ESSENTIALS

MIND YOUR NECK You see skiers and snowboarders rocking neck warmers with neat designs all the time on the slopes, but these aren’t just fashion statements. Using a neck warmer or balaclava makes more sense than a scarf when you're rocketing

down a hill. A scarf can get caught in the wind and fly off, leaving your neck exposed to the elements.

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SKI ESSENTIALS

LAYER UP There are three key layers to consider before hitting the slopes — base, mid and outer. Start with a base layer

(think long johns) and then a mid layer of warm, breathable fabric, ideally fleece or wool, to keep you cozy. Add the outer layer with ski pants and a ski jacket to protect you from the wind and increase insulation. Now you’re nearly ready to go!

FALCON RIDGE SKI SLOPES FALCON LAKE, MB

This lovable little ski resort is tucked away in the boreal forest of Whiteshell Provincial Park and on the shores of beautiful Falcon Lake. Bring your downhill skis or snowboard, or rent from the resort, to enjoy this hidden gem in eastern Manitoba. Strap on your cross-country skis or bring your winter fat bike to enjoy trails winding throughout the park. Inside the chalet, you can watch your friends and family fly down the slopes through the wall-to-wall windows while you cozy up by the stone fireplace with a steaming mug of coffee or tea. Good food, good friends, ping pong, crokinole and live music will make your skiing or snowboarding weekend one you won't soon forget. www.falconridgeski.com

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TRAVEL MANITOBA cont.

SKI ESSENTIALS

SPRINGHILL WINTER SPORTS PARK OAKBANK, MB Here you'll find downhill skiing and snowboarding as well as cross-country ski trails. Rent your equipment from the chalet or book a professional ski and snowboard lesson. This park has both a quad chair lift and rope tow as well as a terrain park, race run and learning area. Located about 15 minutes north of Winnipeg, this park is perfect for a day on the slopes. www.springhillwinterpark.com

STAY SAFE A helmet is a must. Even for experienced skiers and boarders, safety should be a top priority. You can usually rent helmets along with skis, boots and poles at the

hills themselves, but check before you go to make sure they have them available.

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SKI ESSENTIALS

SKI VALLEY MINNEDOSA, MB

KEEPYOUR TOES TOASTY A good pair of socks is essential for downhill fun. Make sure your feet stay warm in your big ski boots with good wool or synthetic socks. Try to avoid cotton, which holds moisture, possibly making your feet colder in the long run.

Ski Valley has nine runs for downhill skiing and snowboarding, suitable for all levels of experience. Rent your ski, snowboard or snowblade from the chalet and book a ski or snowboard lesson with their certified instructors. www.skivalley.ca THUNDER HILL SKI AREA BENITO, MB From downhill skiing and snowboarding to sleigh rides, snowmobiling, cross-country skiing and snowshoeing, Thunder Hill Ski Area in the Swan River Valley has plenty to offer for winter enthusiasts. Featuring over 24 groomed runs and 2.2 kilometres of unmarked cross- country ski and snowshoe trails and a cozy chalet, you'll find everything you need for a winter getaway. The resort offers full and half-day rates as well as memberships to help you save on the slopes. skithunderhill.myshopify.com HOLIDAY MOUNTAIN RESORT LA RIVIERE, MB Discover Holiday Mountain Ski Resort for winter fun in the heart of the southwest! Perfect for families and thrill-seekers alike, Holiday Mountain has something for every skill level with two chairlifts and a convenient carpet lift. Enjoy cozy dining options at two restaurants or unwind in the lounge after a day on the slopes. www.holidaymountain.ca

PHOTOS COURTESY OF TRAVEL MANITOBA

SKI VALLEY. PHOTOS COURTESY OF TRAVEL MANITOBA

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DECANTERS

Decanting a breath of fresh air

The small amount of exposure to oxygen does wonders for any red wine, allowing the wine to open up and become more expressive.

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DECANTERS ARE VITAL TOOLS FOR OENOPHILES — THEY CAN HELP BRING OUT THE BEST IN OUR WINES. WHETHER YOU HAVE A VINTAGE BORDEAUX THAT HAS BEEN RESTING IN A CELLAR FOR DECADES OR A YOUNG WINE THAT MAY HAVE HEAVIER TANNINS THAN YOU’D LIKE, THE DECANTER CAN PLAY A ROLE IN ENHANCING THE WINE. Oxygen exposure is the key role of a decanter. Most wines can benefit from pouring wine into a decanter, which aerates the wine, allowing oxygen in. The small amount of exposure to oxygen does wonders for any red wine, allowing the wine to open up and become more expressive.

ANTIGAL UNO MALBEC Uno Malbec shows the optimally ripe grapes of Antigal's high-lying Uco Valley vineyards. Intense red in colour, this wine is made in a new style of Malbec that substitutes multi-layered elegance for powerhouse intensity. The wine shows mouth-filling black and red fruit on the palate. Cedar, chocolate and vanilla spice notes are supported by smooth firm tannins.

Argentina Alc 13.5%

SAVOUR MANITOBA | WINTER 24 21

DECANTERS cont.

Decanting also softens tannins in red wine — which, if high, can make a wine feel harsh or astringent. It will improve the mouth feel, which improves the balance of the wine overall, creating a better wine experience. You may have even noticed a change in your wine as you pour a glass of it. If you pour yourself a glass of wine and leave it for a half hour or so, you may notice that this minimal oxygen exposure allows the wine to develop in the glass. In the case of full-bodied, high-tannin wines, some sommeliers recommend pre-pouring a glass for guests — similar to how you would decant a bottle before service. Swirling the wine in the glass before you take a sip achieves the same goal by aerating and allowing a small amount of oxygen in. There are many devices called aerators in the market that have this same goal in mind. Most fasten to the neck of the bottle and allow small amounts of oxygen in as you pour wine for your guests — no decanter needed! While it certainly does not have the same effect as decanting, it can help in a pinch — and is often a more cost-effective option.

Swirling in the glass before you take a sip aerates the wine and allows a small

There are many devices called aerators in the market that have this same goal in mind.

amount of oxygen in.

22 SAVOUR MANITOBA | WINTER 24

Decanters with larger bases are often meant for fuller-bodied wines since you are increasing the surface area of the wine that is exposed to — you guessed it — oxygen!

Decanting a fine wine that has been on aging its side for years serves another purpose — removal of sediment. Sediment is small wine particles that fall to the bottom of a wine bottle during the aging process. So decanting involves pouring the wine into the decanter, off the sediment. While the sediment is just a natural part of the wine and not harmful, it can still negatively impact the wine experience if you get a mouthful. It’s why you see sommeliers pouring fine wines into a decanter using a light (flashlight or candle) to illuminate the neck of the bottle. The second the sediment appears in the light, the sommelier stops pouring.

Some fine wines are decanted for hours once the sediment is removed. Like a rosebud, the full aromatic experience is not released until the bud opens. Decanting opens the wine. You don’t have to have a fancy decanter to serve the purpose. In fact, finer wines are often double- decanted. This process involves decanting the wine for a desired period of time in any large vessel that you have and then pouring it back into the bottle. Double decanting allows those drinking a finer bottle to see the label and vintage while they experience the wine, rather than looking at a non-descript decanter.

While the sediment is just a natural part of the wine and not harmful, it can still negatively impact the wine experience if you get a mouthful.

SAVOUR MANITOBA | WINTER 24 23

DECANTERS cont.

Some decanters have long necks and swooping designs, which allow more oxygen in as the wine travels through the decanter.

It is important to note that not all wines benefit from decanting. If you have a very old vintage wine, you will want to decant it off the sediment, but not too early. Older wines are quite delicate — too much oxygen at this stage in their life can actually be harmful, and the wine will start to deteriorate the moment it is open. Sommeliers would recommend opening and decanting these bottles right before they are to be served to maximize enjoyment. Similarly, most young white will not benefit from decanting. In fact, doing so can actually cause the wine to lose its freshness and fruity esters. It is also not recommended to decant most sparkling wines since this can cause the beloved bubbles to dissipate. Decanters can be a fun addition to any dinner party since they come in many different sizes and shapes. Some have long necks and swooping designs, which allow more oxygen in as the wine travels through the decanter. Decanters with larger bases are often meant for fuller- bodied wines, since you are increasing the surface area of the wine that is exposed to — you guessed it — oxygen! Taller, thinner decanters are better for lighter reds, such as Burgundy. No matter what decanter you are reaching for, though, it is bound to enhance your experience. So pop that cork, decant, sip and enjoy!

* Winopedia

SEDIMENT: Sediment is small wine particles.

DOUBLE DECANTING: This is a process of pouring wine from a bottle to a decanter and back to the bottle. The wine decants for the appropriate period of time. It is then poured back into the original bottle free of sediment.

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NUCCI'S GELATI

STARTED WITH GELATI, NOW NUCCI'S IS HERE BY KRISTIN MARAND

TUCKED INSIDE ONE OF WINNIPEG'S MOST FAMOUS GELATO SHOPS IS ONE OF THE BEST-KEPT CULINARY SECRETS IN TOWN. Winnipeggers will recognize the red, white and green Nucci’s Gelati sign . Perched unassumingly next to it is a word that perfectly describes this Italian icon — e trattoria. Trattorias are traditionally family-owned, casual, rustic neighbourhood restaurants that serve fresh local food.

PHOTOS BY DARCY FINLEY

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As the shop grew, they expanded their offerings with dairy-free and sugar-free options. They now offer upwards of 70 gelato flavours in the summer months and sell to other restaurants. As the peak season winds down, so do the flavour options, but they always keep a few on hand for dessert. “We just did gelati from the early 1980s up until about eight years ago. When my husband and I came in in 2011, we added a kitchen and started doing food. When my mom passed away, we took over completely,” Maria says. “But their legacy still lives on. We have a photo of them on the wall, and we appreciate everything they did because if it weren't for them, we wouldn't have had the opportunity to come in and do what we're doing."

FROM GELATO TO TRADITION MARIA AND MICHAEL PEPE AT NUCCI'S GELATI (643 CORYDON), CARRYING ON THE NUCCI FAMILY LEGACY.

Like many intrepid newcomers, Gino and Rosa Nucci dabbled in entrepreneurship, first with a variety shop selling imported items from Italy, including bedspreads, dolls, marble tables and wedding favours. Next, Gino opened a pool hall. This is where he got his big idea: to open a gelato shop. He went to Italy, purchased his first gelato machine, and he and Rosa started creating the recipes that established Nucci's as a local institution, "single-handedly popularizing gelati in Winnipeg" and one of the “first families of Little Italy.” "My parents started the business 50- plus years ago at 659 Corydon Ave., just down the street, and then moved here to 643. They started with just a few flavours: pistachio, nucciola, chocolate, lemon and amaretto. Slowly, it just happened — and now it's a must-try," says Maria Pepe, Gino and Rosa's daughter who entered the business after Gino’s passing, along with her husband, Michael.

GINO AND ROSA PERFECTED THEIR RECIPES. ESTABLISHING NUCCI'S AS A LOCAL ICON, THEY WERE KNOWN FOR "SINGLE-HANDEDLY POPULARIZING GELATI IN WINNIPEG" AND BECOMING ONE OF THE “FIRST FAMILIES OF LITTLE ITALY.”

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MN UOCRCDIE' SNGCEHLOATCIO L AT E S cont.

PORTOBELLO STUFFED RAVIOLI IN HOMEMADE ROSÉ SAUCE ALL OF NUCCI’S DISHES ARE MADE TO ORDER IN-HOUSE WITH FRESH INGREDIENTS, AND NOTHING GOES TO WASTE.

Serving heartily portioned traditional Italian lunch in-house weekdays from 11 a.m. to 3 p.m., while also offering takeout and catering, Nucci's expanded offerings are establishing the cozy 20-seat trattoria as a year-round destination. Nucci's serves specialty coffees, pastries, soups, salads, pasta, protein-based entrees, paninis and more. “My husband and I sat down and created our own menu. It was really important to us to invent our own ideas. We wanted something different and unique, old-school home recipes

that we grew up with, so that's what we did,” Maria says. “Pasta fagioli (pasta and bean soup), pasta piselli (pasta and pea soup) and pasta patata (pasta and potato soup) are all soups that we grew up with. The panini with the mortadella. The ‘poor man’s food’ has become huge. These are things that we are so proud to introduce to everyone.”

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“I do love a challenge,” she says. “We can create just about anything. I really encourage everybody to come in and meet with us. We will sit and create a menu with you. That way, they get the feel of what we're doing. We want you to love it and trust us with it.” To truly understand Nucci's impact on the community, you only have to peek in the window or look on the terrace. One Reddit user commented that they named their dog Lemon after their favourite Nucci’s flavour. It’s been the spot of many first dates and engagements, which have led to catering rehearsal dinners and baptisms — all because it started with gelato.

While there is no shortage of Italian restaurants in Winnipeg, Maria welcomes one and all and is happy to be among them. She says that even though places may serve a similar dish, like her homemade Italian sausage with peppers and onions, everybody’s hand is different in creating a dish. All of Nucci’s dishes are made to order in-house with fresh ingredients, and nothing goes to waste. If there are leftover ingredients, they go into creating another recipe. In addition to dine-in and takeaway, Nucci's also offers customizable family-style catering, and they have a gelato cart they can bring to events. For a recent wedding, Maria created a beautifully designed custom dessert of lemon gelato in a hollowed-out lemon rind featuring the couple’s initials and topped with a dried lemon wedge.

EXPANDING THE FAMILY BUSINESS SERVING HEARTILY PORTIONED TRADITIONAL ITALIAN LUNCH IN-HOUSE WEEKDAYS FROM 11 A.M. TO 3 P.M., WHILE ALSO OFFERING TAKEOUT AND CATERING, NUCCI'S EX- PANDED OFFERINGS ARE ESTABLISHING THE COZY 20-SEAT TRATTORIA AS A YEAR-ROUND DESTINATION.

GINO AND ROASA NUCCI'S LEGACY "single-handedly popularizing gelati in Winnipeg" and one of the “first families of Little Italy.”

SAVOUR MANITOBA | WINTER 24 29

ROSÉ

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30 SAVOUR MANITOBA | WINTER 24

INTERVIEW

SENSE & SIP-ABILITY

It takes a lot of work to become a sommelier. Those of us who have been assisted in a bar or restaurant by a sommelier have experienced first-hand the knowledge required to earn the accreditation. A sommelier’s expertise has the ability to greatly enhance your dining experience.

sommelier must have a solid general understanding of chemistry, viticulture, history, the culinary world, geography, climate, trends and marketing. And that’s just knowledge — tasting is just as comprehensive a process to learn in order to earn a sommelier certificate. After spending countless hours over many years of study, they are qualified to build wine lists, buy for wine retail stores, work in restaurants, educate students and much, much more. For most, it’s a passion — not a profession. In recent years, this designation has allowed many to excel on social media, writing or even creating apps to assist wine-lovers. Inspiration to learn about wine has gone mainstream. Movies or television shows such as Bottle Shock, Somm or The Wine Show take the average wine drinker along a path to know more about the world of wine. These shows allow you a glimpse into the profession,

and you can see why experts love to grow and expand their knowledge over the years. The sommelier never stops learning. Attaining further knowledge beyond the wine world has also gained traction. Educators are teaching about beer, spirits, sake — even tea. The world of food and beverage is both complex and accessible in the same breath. And there’s always something new. It’s not surprising to learn that Manitoba’s list of accredited sommeliers is expanding. It’s a testament to our educators. In this edition, Savour Manitoba’s in-house sommelier Alex Allardyce interviewed well- known Manitoba sommelier Andrea Eby, who is a wine educator and founder of Vinsanity. For more information on Eby’s courses go to: www.vinsanity.ca/

SAVOUR MANITOBA | WINTER 24 31

SINOTBERVMIEAWRKWEIT H ANDREA EBY cont.

AN INTERVIEW WITH SOMMELIER ANDREA EBY PASSION IN A GLASS

How did you get into the wine industry? I owe much of this to my family. Growing up on a family farm instilled in me a profound respect for anyone who chooses to make their living at the mercy of nature. My grandmother, who emigrated to Canada from the U.K. after the Second World War, also had a significant influence on me. She nurtured my love for European culture, which ultimately inspired me to travel and fall in love with the world of wine. What made you want to start your own wine school here in Winnipeg? I have a degree in education and taught in the public school system for over 10 years. After transitioning to the wine industry, I worked at a wine school and loved being able to use my teaching skills to teach people about wine. I founded Vinsanity Consulting at the height of the pandemic and was overwhelmed

with requests from local wine shops and restaurants to begin offering WSET classes. I did miss being in the classroom, and the tremendous support from the wine community inspired me to take the leap and expand the business by opening my own school. What’s your favourite style of wine? Another question that is impossible to answer. Some days I swear Champagne is the world’s best wine. Other days Nebbiolo and Sangiovese remind me that love is not a finite resource — which means that I am also allowed to love Chenin Blanc, Sauvignon, etc. What are some of your favourite places you’ve travelled? These questions keep getting harder! As a wine agent, and in my role as Italian programs director at the Wine Scholar Guild, I have been very lucky

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"If I had to pick one place to go back to, it would be the Orcia Valley, somewhere between Montepulciano and Montalcino." – ANDREA EBY, SOMMELIER

to travel to many beautiful places. However, if I had to pick one place to go back to, it would be the Orcia Valley, somewhere between Montepulciano and Montalcino. Whenever I am there, I feel completely at peace and the most authentic version of myself. To me, it is a place that restores my soul. If you’re not sipping on wine, what is your other beverage of choice? We have a small boat that we sail on Lake of the Woods and there is almost nothing better than a cold beer at the end of a sunny day of sailing. However, I will confess a weakness for a well-made martini or classic margarita. Any advice for people who are just starting out in their wine studies? Keep an open mind and taste widely. Never pass up an opportunity to travel and learn in situ. Be the crazy

person in the grocery store smelling every fruit and vegetable. Join the local chapter of the Canadian Association of Sommeliers and attend their events and build a network of contacts in the business. What’s up next for you? I am a Stage 2 student at the Institute of Masters of Wine. Most of my free time is devoted to studying to pass the program’s rigorous exams. I have also recently joined forces with two other Canadian wine educators to open the VinCru Wine School in Toronto, where we will offer the fabulous Wine Scholar Guild’s programs. Recently, I started leading some wine-focused tours and am looking forward to an upcoming trip to Campania and a wine and sailing adventure to Croatia. l have a couple potential projects in the works for Italy but I can’t tell you any details yet — hoping to have some great news to share with you next time we chat!

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FRESCOLIO

Lemon Tomato Pasta SERVINGS: 4 GENEROUS SERVINGS | PREP TIME: 10 MIN | COOK TIME: 10 MIN This mouth-watering recipe is slightly adapted from A Modern Way to Cook by Anna Jones (2015). She describes this dish as a "complete revelation" since it comes together quickly and only uses one pan. It also happens to taste amazing. Since there are just a few ingredients, use the best you can find (you already know where to get your olive oil)! INGREDIENTS 400 grams dry pasta (We like penne or fusilli, but the original recipe calls for spaghetti or linguine. Use your favourite!) 400 grams cherry tomatoes Zest of 2 large lemons (organic, if possible) 100 ml Frescolio Varietal EVOO 2 tsp fine-grain sea salt 2 large handfuls baby kale or spinach Parmesan or asiago cheese, optional (leave out for vegan option) INSTRUCTIONS 1. Fill a kettle with at least one litre of filtered water and set to boil. 2. Add the pasta to a large shallow pan. Roughly chop the tomatoes and add them to the pan. Add the lemon zest, olive oil and sea salt. 3. Once the water has boiled, add one litre of water to the pan, put a lid on the pan and bring everything to a boil. Vegan Friendly

Easy to prepare and comforting for all, lemon tomato pasta is a delicious plant-based option that’s sure to please everyone at the table.

4. Once the pasta water has come to a boil, remove the lid and let simmer on high heat for 8 minutes. Use tongs to turn the pasta over every now and then to make sure everything cooks evenly. 5. After about 8 minutes, add the greens to the pasta and cook for another 2 minutes. Remove the pan from the heat once almost all of the water has evaporated. 6. Divide the pasta into bowls and top with freshly cracked black pepper and grated parmesan if you're using it. Drizzle with Cayenne Agrumato EVOO if you want some extra heat. Share with your people — or BONUS! LEFTOVERS! This pasta keeps well, covered in the fridge for a few days.

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RECIPE NOTES This recipe uses our Varietal EVOO. You could use any of the following EVOOs for a different taste:

Varietal EVOO

Lemon Infused EVOO

Pesto Infused EVOO

Garlic Infused EVOO

Tuscan Herb Infused EVOO

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FRESCOLIO cont.

Denise's Ratatouille SERVINGS: 4 SIDES | PREP TIME: 20 MIN | COOK TIME: 30 MIN

Vegan Friendly

INGREDIENTS 1 medium eggplant, washed and sliced, 1/4 inch thickness 2 large tomatoes, washed and sliced, 1/4 inch thickness 1 large white onion, peeled and sliced, 1/4 inch thickness 1 large green pepper, washed and sliced, 1/4 inch thickness 2 1/2 tbsp Frescolio Basil Infused Olive Oil 10 fresh basil leaves medium in size, keep them whole 2 small sprigs fresh oregano Salt and pepper to taste INSTRUCTIONS 1. Preheat oven to 400° F. Prepare vegetables as above.

2. Arrange vegetables in 9-inch pie or quiche pan, in spiral pattern, alternating eggplant, tomato, onion and green pepper. Place herbs on top of arranged vegetables. Drizzle oil over vegetables, making sure to coat evenly. Finish with a sprinkle of salt and pepper. 3. Place in oven and roast uncovered for 30 minutes. Remove from oven and let sit for 10 minutes before serving.

COZY WINTER EVENINGS Warm up your winter gathering with a delightful

twist on tradition by serving ratatouille,

a hearty French vegetable stew.

RECIPE NOTES If you are not a fan of eggplant, a great substitute would be zucchini.

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This recipe uses Frescolio Basil Infused EVOO. You could also try it with Herbes de Provence EVOO or Tuscan Herb EVOO for a different taste.

Basil Infused EVOO

Herbes de Provence Infused EVOO

Tuscan Herb Infused EVOO

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FRESCOLIO cont.

Smoky Chickpea + Potato bowl SERVINGS: 4-6 BOWLS | PREP TIME: 20 MIN | COOK TIME: 45 MIN

Vegan Friendly

This warm and savoury bowl is from Ashlae Warner at www.ohladycakes.com. You can easily add or change up any of the vegetables — it's a great way to use up veggies in your fridge. We've doubled the recipe because leftovers. You're welcome. INGREDIENTS BOWLS 2 15.5 oz can chickpeas, drained and rinsed 6 tbsp avocado oil, divided 2 tsp smoked paprika or Hungarian paprika (if you don't want the smoky flavour) Sea salt 4-6 yukon gold potatoes, cut into 1" chunks 1 large red bell pepper, seeded and chopped 1 sweet onion, chopped 4-6 garlic cloves, minced (or 2 tbsp) 4 cups spinach, roughly chopped TO SERVE Mixed greens Sliced avocado

INSTRUCTIONS 1) Preheat oven to 425 0 F. Line two baking sheets with parchment paper or silicone baking mats. Set aside. 2) In a medium bowl, mix together the chickpeas, 2 tbsp of avocado oil, smoked paprika and a generous pinch of salt. Set aside to let the chickpeas marinate. 3) In a large bowl, mix together the potatoes, bell pepper, onion, garlic and remaining 4 tbsp of avocado oil. 4) Spread the potato mixture on the prepared baking sheets and sprinkle generously with sea salt. 5) Bake at 425 0 F for 30 minutes. Remove from the oven and stir. Add the chickpeas and combine well. Return to the oven and bake for 10-15 more minutes, until the potatoes and chickpeas are golden. 6) Remove from the oven and add the spinach. Toss to combine. 7) Serve immediately (optional: on a bed of mixed greens, with avocado, your favourite condiments etc.).

RECIPE NOTES This recipe uses Frescolio avocado oil. Avocado oil is great for high-heat cooking because of its high smoke point. If you wanted to substitute with a different oil, try using a Robust Varietal EVOO as the smoke point is often higher than other EVOOs. If you're not a fan of smoked paprika, Hungarian paprika is a great alternative!

Avocado oil

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CUSTOMIZABLE GIFT BASKET Looking for a perfect gift this holiday season? Build your own custom gift basket! We’d love to put together something really special for you at one of our Frescolio locations. Visit frescolio.ca for more information and store locations. FROM $27.50

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GIFT GIVING

Holiday GIFT

GIVING Buying local during the holiday season is like giving two gifts — one to the recipient and the other to the business. This season is important for all retail, events and non-profit organizations. So supporting them with at least some of your holiday purchases is always appreciated. And there are great options throughout the province.

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SAVOUR MANITOBA HAS A FEW SUGGESTIONS TO GET YOU STARTED:

UNIQUE SERVICE Many local businesses have unique products and services. For instance, choosing jewelry from a high-end store, such as Winnipeg’s Independent Jewellers Ltd., allows you to work directly with their design team to create something beautiful and special. GIFT BASKETS Specialty stores often offer more. Many will allow customers to pre-order baskets with unique items geared to please the recipient. And some offer free delivery based upon the amount you purchase. For foodies, stores such as Frescolio provide selections of their products and gifts that you can’t get from a big box store. Private grocery or wine stores can create wine and gourmet food baskets.

EVENTS Checking through sites such as Travel Manitoba can show you what is coming up this season. Tickets to an event are

And keep your museums in mind. The Winnipeg Art Gallery, Royal Aviation Museum of Western Canada, Manitoba Museum, Canadian Museum for Human Rights and Manitoba Children’s Museum have a lot to offer throughout the year. Passes are always welcome gifts. NON-PROFIT GIFTS The non-profit community in Manitoba does a lot to support vital causes in our province. From health-centric foundations to community- building and animal welfare organizations, they need our help. Holidays are a great time to choose to support them. Donating for a family member or friend as a gift is a nice way to celebrate the season — especially for those who already have so much. Some organizations, such as the Winnipeg Humane Society, have their own store with products meant to help support the cause. Choosing a pet toy through them does double duty this time of year. Give Manitoba magazine, published by the Free Press , has a lot of suggestions on how to support great non- profit organizations. You can find it here: publications. winnipegfreepress.com

a wonderful gift idea. Giving sport tickets to the aficionado is always

appreciated. And our province has a lot of high-end choices. The Winnipeg Whisky Festival, for example, is a great way to give a whiskey lover a treat, while supporting Special Olympics. THE ARTS Manitoba is blessed with so many wonderful outings to enjoy. A few suggestions: The Royal Winnipeg Ballet’s Nutcracker, Winnipeg Symphony Orchestra (they have child-friendly programs too) and the Manitoba Theatre for Young People has schools for theatre buffs.

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VEGAN ENTERTAINING IDEAS

INCLUSIVE MEAL OPTIONS FOR ALL TO ENJOY BY JANINE LEGAL

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W ith holiday season festivities prominent on the horizon, bringing culinary plea- sure to everyone’s palettes is top-of- mind, whether preparing morning brunch for family or having friends over for evening tapas or for dinner with all the fixings. So how can a glu- ten-free vegan host ensure that the party food is in- credible for everyone to enjoy, whether they’re vegan and gluten-intolerant or not? Vegans avoid all animal products — such as meat, dairy, eggs and honey — and eat only plant-based foods. And if you’ve been diagnosed with celiac disease or as glu- ten-intolerant, then it’s no to anything with gluten, a per- vasive ingredient in prepared foods. Fortunately, options have opened up exponentially and it has become much easier to find or make vegan and gluten-free party foods, from dips, spreads, breads, soups and other starters to snacks, hors d’oeuvres, main courses and desserts. The best part is you don’t have to be vegan or gluten-free to enjoy it. Nobody should feel excluded from tasting the festive spirit, so offering a variety of options on the dinner ta- ble and the coffee table can produce a memorable and pleasant experience. Ensuring a successful festive gath- ering also means considering all ages, starting with the little ones. Children care about food too — not only what it tastes like but how it looks, smells and feels. A simple but effective way to get kids filling their plates is to include vibrant fruits and vege- tables. When cut into fun cookie-cutter shapes, cucumbers, zucchini, melon, apples, radishes and carrots instantly have more appeal. (And, let’s be honest, adults appreciate them too.) A make-your-own-snack station — where kids can build their own mini-sandwiches, burritos or fruit ke- bobs — is a fun way to give kids some independence and choice over their food.

If you want to bring in a no-fail crowd-pleaser, the ultimate comfort food (that works at Christmas time too): mac and cheese, vegan style of course.

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VEGAN ENTERTAINING IDEAS cont.

The range of store-bought snack options includes countless salty treats from veggie straws to snap pea crisps and, of course, the time-tested favourite, popcorn. If you have the time, why not make your own hummus and — wait for it — homemade cheese sauce (game-changer, made with carrots and potatoes) and serve those with pita and corn chips? In a few minutes, you can put out a spread of tortilla chips and salsa or guacamole and whip up some colourful fruit parfaits with plant-based yogurt topped with berries, nuts and coconut. Hors d’oeuvres can include a classic charcuterie board. Finding gluten-free crackers has become easy just by taking a second look at all major food markets. Since they’re likely to cost significantly more, look for the more cost-efficient rice crackers and cakes. A selection of pickles, olives, grapes and nuts can accompany the savoury plant-based cheeses.

MOET & CHANDON IMPERIAL BRUT CHAMPAGNE On the palate sumptuousness of white-fleshed fruits (pear, peach, apple); the alluring caress of fine bubbles; and the soft vivacity of citrus fruit and nuances of gooseberry.

France Alc 12%

Consider bringing a vegan champagne to your holiday dinner this year!

If you have time make your own hummas.

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VEGAN ENTERTAINING IDEAS cont.

The plentiful dessert options include meringues, Nanaimo and gingerbread squares, brownies and pecan butter tarts, which can be purchased from local bakers.

Now for dinner, picture an elegant garland- and candle-appointed table with Grandma’s fa- vourite tablecloth. Out they come, consecutively: French onion soup, mushroom wellington with gravy, “meat” loaf, freshly homemade cranber- ry sauce and dinner rolls, perogies, cabbage rolls, both scalloped and garlic-mashed potatoes (can you ever have too many potatoes?), stuffed peppers and a bright array of salads and roasted vegetables seasoned with garden herbs. Last but never least, if you want to bring in a no-fail crowd-pleaser, the ultimate comfort food (that works at Christmas time too): mac and cheese, vegan style of course. The plentiful dessert options include meringues, Nanaimo and gingerbread squares, brownies and pecan butter tarts, which

can be purchased from local bakers. Make-at-home favourites include apple pie or crisp (traditionally served with vegan vanilla ice cream) and chocolate mousse with fresh raspberries and chocolate curls. Seasonal beverages everybody seems to love include ginger tea with cardamom pods, black peppercorn and cinnamon sticks; hot chocolate (don’t forget the mini marshmallows); and vegan wines found in independent markets and the Liquor Mart. (Non-vegan wine is often made with eggs, casein — a protein derived from milk — and isinglass, an extract from fish bladder.) Gluten-free vegan holiday-season meals are a celebration of colour, flavours and textures. An abundance of dishes exists that are guaranteed to satiate and leave everyone well-nourished.

*SUGGESTIONS IN THIS ARTICLE ARE BASED UPON THE SELECTION OF VEGAN AND GLUTEN-FREE PRODUCTS AND INGREDIENTS AVAILABLE.

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