Manitoba's Premier Food, Drink and Lifestyle Magazine
SAVOUR MANITOBA MANITOBA’S PREMIER FOOD, DRINK AND LIFESTYLE MAGAZINE FALL 2025
Fresh harvest veggies FROM FIELD TO TABLE Local infusions FLAVOURED VODKA MAKES A COMEBACK INSIDE
PINERIDGE HOLLOW
Let your taste buds guide you
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Sometimes it can be hard to choose the right path. Make things easy and give your itinerary a flavour boost— get the Manitoba Brew Pass or follow the Manitoba Perogy Trail (or do both!) .
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Savour the season
MANITOBA SAVOUR
CEO Mike Power Vice President Revenue and Business Development Michele Prysazniuk Director, FP Features Charlene Adam Creative Directors
The change in season always brings a sense of excitement, even if we’re not quite ready to bid farewell to summer. The days are getting shorter and the temperature is beginning to dip — so it’s the ideal time to get cozy, grab your favourite snack or bevvie and curl up with the latest offering of Savour magazine. In this edition, you’ll have the chance to learn more about summer vegetables — like fresh zucchini, peppers and kohlrabi — and their journey from field to plate. Keep flipping through these pages to discover some tasty veggie recipes to try out, along with pairing suggestions for vegetarian dishes. As the days get a little darker, the rich flavours of coffee offer a delicious indulgence. Read on to discover creative ways to incorporate coffee into your cuisine. While you’re at it, take a moment to rediscover Merlot, while also bolstering your knowledge about infused vodka through an insightful interview with Martin Pacak of the Baltic Brothers. And as we launch into autumn, we’re also revisiting some retro fare — along with kitchen lessons gleaned from previous generations. So sit back, relax and get ready to Savour Manitoba .
Shakar Hagiev Tammy Mitchell Ken Waterman Editor Jennifer McFee Contributing Writers
Charlene Adam Alex Allardyce Jim Timlick
Photography John Woods Supplied Savour Manitoba magazine
is published on Treaty 1 Territory and the homeland of the Métis Nation.
Jennifer McFee EDITOR
SAVOUR MANITOBA | FALL 25 3
CONTENTS
Contents FALL 2025
08 HARVESTING SUMMER A celebration of Canadian vegetables with Peak of the Market 14 REDISCOVERING MERLOT We explore this French grape 22 RECIPES FROM FRESCOLIO Try croquettes and frittata 26 BOOM TIMES We take a closer look at boom town Steinbach 34 COOKING WITH COFFEE Learn the many ways to incorporate java into a dish
PEAK OF THE MARKET / 08 / 26 THE SOUTHEAST EVENT CENTRE IN STEINBACH
/ 14
CHÂTEAU DE RICAUD CADILLAC CÔTES DE BORDEAUX
/ 22
/ 34
COFFEE AND ORANGE MARINATED DUCK BREAST
ASPARAGUS, HAM AND GRUY È RE FRITTATA
4 SAVOUR MANITOBA | SPRING/SUMMER 25 FALL 25
WOW CATERING / 26
CREAMY COMFORT POTATO SOUP / 52
WHAT TO PAIR WITH A MUSHROOM BURGER / 38
38 VEGETARIAN FARE Five wine-pairing ideas 44 LA PAMPA EMPANADAS GOURMET
An Argentine flavour journey in the heart of Canada
46 INFUSED VODKA
We talk to Martin Pacak of Baltic Brothers
52 RETRO FARE
A look at the cooking lessons of previous generations
BALTIC BROS ESPRESSO MARTINI CRAFT COCKTAIL / 46
25 FLAVOURS OF EMPANADAS / 44
SAVOUR MANITOBA | FALL 25 5
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
6 SAVOUR MANITOBA | FALL 25
Hansel & Gretel
OCTOBER 9-12, 2025 CENTENNIAL CONCERT HALL
Buy Tickets Today at rwb.org
Old Hollywood meets fairy tale fantasy in Hansel & Gretel a retro-inspired dance adventure bursting with Vaudeville flair. Tickets from $40!
PHOTO JULIANNA GENEROUX AND LIAM SAITO, BY DAVID COOPER, C.M.
Trail of Treats
We’re partnering with Winnipeg bakeries to bring Hansel & Gretel to life, one sweet bite at a time! Starting September 15, follow the #RWBTrailofTreats and discover themed desserts at each stop. Scan the QR code at these locations for a chance to win tickets to Hansel & Gretel . Giveaway ends October 9. Share a photo of your treat with #RWBTrailofTreats for an extra entry!
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T 204.956.2792 E CUSTOMERSERVICE@RWB.ORG @ RWBALLET
PEAK OF THE MARKET
HARVESTING SUMMER:
A CELEBRATION OF CANADIAN VEGETABLES WITH PEAK OF THE MARKET
Summer in Manitoba has its own rhythm. The long days stretch into golden evenings, and with them comes the season’s most anticipated harvest. From crisp cucumbers and leafy cabbage to the vibrant colours of peppers and the curious shape of kohlrabi, the fields are alive with abundance. At the heart of it all is Peak of the Market, working side by side with growers to ensure that what’s nurtured in prairie soil reaches kitchens across the country at the height of freshness.
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TIM ROOK, LEN ROOK AND PHIL ROOK.
F
or more than 80 years, Peak of the Market has connected Canadian families with the farmers who feed them. The model is simple but powerful: growers focus on what they do best, cultivating high- quality vegetables, while Peak of the Market provides the marketing, distribution and reach that ensures these crops make their way from farm fields to grocery stores, restaurants and family tables. It’s a relationship that has allowed many small independent farms to thrive while ensuring Canadians have access to produce that is local, fresh and proudly homegrown. Among the growers who make up the Peak family is Dufferin Market Gardens, a farm whose story beautifully weaves together tradition, family and innovation.
The story began in 1989 when Edith Rook — a stay-at-home mom of seven — started selling vegetables at the Carman farmers' market. While Edith tended the market stand, her husband Len and their children worked the half-acre plot after school and work, nurturing both the land and the dream of something bigger. Over the years, the farm gradually expanded, adding acres and greenhouses, and in 1995 the Rooks began supplying kale to Peak of the Market. That first crop opened the door to new opportunities, and soon their fields were filled with cabbage, cucumbers, peppers, jalapeños, kohlrabi and zucchini. What started as a modest venture has grown into a 132-acre farm now led by the next generation, sons Phil and Tim. After time away gaining
experience in mechanics, computer science and construction, they returned home to carry the family legacy forward — bringing new skills, innovation and a focus on sustainability. Their ability to design and adapt specialized equipment helps make farming more efficient while caring for the environment that sustains them. Walking their fields in midsummer, you’ll find cucumbers glistening with morning dew, zucchini stretching beneath broad leaves and peppers shifting colour under the prairie sun. It’s a living picture of what local farming represents: resilience, dedication and a deep respect for the land — values that reflect the very heart of Peak of the Market’s mission to bring fresh, quality vegetables to tables across Canada.
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PEAK OF THE MARKET
For more than 80 years, Peak of the Market has connected Canadian families with the farmers who feed them.
The vegetables themselves seem almost to tell their own story. Cucumbers, cool and refreshing, feel as though they were designed for hot prairie days. Zucchini, humble yet versatile, shows up on grills, in salads and baked into breads that mark the season. Cabbage, with its layered leaves, speaks to both history and nourishment, while peppers bring brightness and a hint of excitement to the harvest. Some jalapeños offer a playful kick, while others are gentler, reminding us that no two vegetables are quite the same. And then there’s kohlrabi, a vegetable that often surprises newcomers with its crisp texture and mild, peppery bite. For many, it’s the taste of discovery, a reminder that local farms are always offering something new to try. What makes these crops especially meaningful is not just their flavour or nutrition but their place in the Canadian food story. When we choose to eat local vegetables, we shorten the distance from field to plate. That means better freshness and taste, fewer environmental impacts and more support for the farming families who work tirelessly in all seasons. It’s a decision that keeps food dollars in our communities while preserving a way of life that has sustained prairie families for generations.
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KOHLRABI SALAD SERVINGS: 4 | PREP TIME: 30 MIN INGREDIENTS • 1 kohlrabi, peeled and cut into small cubes or shredded • 1 Granny Smith apple, cut into small cubes or shredded • 1 large carrot, finely chopped or shredded • 1/2 cup dried cranberries or raisins • 1/2 cup red onion, finely chopped • 1/2 cup Greek yogurt • 1/2 tbsp olive oil • 1/2 cup walnuts (optional) • Salt & pepper, to taste INSTRUCTIONS Mix all ingredients together. Add more Greek yogurt for a creamier salad.
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PEAK OF THE MARKET
ZUCCHINI GNOCCHI SERVINGS: 2 | PREP TIME: 35 MIN
INGREDIENTS Gnocchi
• 1/2 large zucchini, chopped • Olive oil (for frying zucchini) • 1 cup flour (more if needed) • Pinch of salt • Parmesan cheese, grated (for topping, optional) Pesto • 1/2 large zucchini, chopped
• Basil, handful • 1 tbsp olive oil
• 1/2 tbsp garlic, crushed • 1/4 cup walnuts (optional) • Salt & pepper, to taste
INSTRUCTIONS
1. Fry all of the chopped zucchini in olive oil until softened. Add about half of it to a food processor. 2. Add one cup of flour to the food processor (add more if needed). Add a pinch of salt. Blend until a dough forms. Transfer the dough to a bowl. Cover while making the pesto. 3. Into the food processor, add the remaining fried zucchini, basil, olive oil, garlic and walnuts (if no allergies), salt and pepper.
4. Blend until smooth and season to taste. 5. Bring a pot of water to boil. Divide the gnocchi dough into 6-8 equal pieces. On a lightly floured surface, use your hands to roll each piece into a rope, 1/2" to 3/4" in diameter. Cut into the boiling water in 3/4" to 1" segments. 6. Use a slotted spoon to transfer the gnocchi to a serving bowl. Mix with the pesto. Finely grate Parmesan cheese on top (optional).
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“Peak of the Market is an essential part of our business,” the growers at Dufferin Market Gardens explain. “For produce like kale, there’s a limited amount of sales in these products. We cannot grow these products without the good use of Peak of the Market.” Their words reflect a broader truth: farming doesn’t happen in isolation. It takes collaboration among growers, marketers, distributors and consumers to make the system work. Peak of the Market provides that vital connection, ensuring that the effort poured into every row and every harvest is rewarded when the produce reaches a family’s table. This collaboration also helps maintain the diversity of Canadian crops. While some vegetables are household staples, others are more niche. Without the support of Peak’s network, crops like kohlrabi might not find their way to as many plates. But with the right distribution and education, Canadians are encouraged to try new vegetables and expand their appreciation for the bounty grown right here at home.
As summer unfolds, it’s hard not to be inspired by the abundance of local vegetables. A crisp cucumber in a picnic salad, a zucchini sizzling on the barbecue or a handful of peppers brightening up a weeknight meal, each dish is a reminder of the care that starts in the fields. For families across Manitoba and beyond, these vegetables are more than just ingredients. They’re proof of what happens when farmers, communities and organizations like Peak of the Market work together to celebrate the richness of Canadian agriculture. When you sit down to a meal this season and taste the freshness of a cucumber or the crunch of cabbage, you’re experiencing the work of growers like Dufferin Market Gardens and the network that supports them. It’s not just about feeding Canadians today; it’s about nurturing a stronger, more sustainable food system for tomorrow. And that’s something to savour with every bite.
PHOTOS: PEAK OF THE MARKET
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REDISCOVERING MERLOT
BEYOND SIDEWAYS : Rediscovering Merlot
H
ow many times have you thought to yourself, “Wow, I could really go for a glass of Merlot right now”? Probably rarely, if ever. However, how many times have you thought to yourself, “I would love a glass of a smooth California red,” or “How about a bottle of Bordeaux or a full-bodied Super Tuscan?” Merlot can fit those bills.
Merlot is a common blending partner with Cabernet Sauvignon, amongst other grapes, in some of the most famous wine-making regions in the world; however, it unfortunately rarely gets the recognition that it deserves. Merlot got a bad reputation from the 2004 movie Sideways , which depicts Merlot as a simple, boring wine. In one infamous scene, a character claims they would never drink Merlot. Ever since then, it has been an uphill battle for Merlot to make a comeback. While Merlot is best known for its role in blends, it is bottled as a single varietal in some of the most famous wines in the world — Château Petrus in Bordeaux, Duckhorn’s Three Palms Vineyard in Napa Valley and Tua Rita’s Redigaffi in Bolgheri, Italy, to name a few. These wines will cost you a pretty penny, but they are a beautiful expression of this under-appreciated grape. So what is Merlot, exactly? Merlot is a French grape, originating in the region of Bordeaux in the 16th and 17th centuries, where it still calls home. Since then, it has spread around the world and is now one of the most planted grape varieties. Merlot is known for its strawberry, plum and black cherry flavours, and hints of baking spice. When it is aged in oak, which it often is, it becomes chocolatey and toasty. Where it may lack in structure, it makes up for it with a round, plush and smooth body. As Merlot ages, it takes on meaty flavours and hints of tobacco. Merlot’s soft red fruit flavours make it a great accompaniment to grilled burgers, steak or short rib.
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CHÂTEAU DE RICAUD CADILLAC CÔTES DE BORDEAUX AC CADILLAC CÔTES DE BORDEAUX This Merlot, Cabernet Sauvignon and Petit Verdot blend has aromatics, ripe fruits and licorice. A rounded, fresh and well-structured palate and well- integrated oak on the finish.
France Alc 15%
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REDISCOVERING MERLOT
Bordeaux seems like a good place to start, since it’s Merlot’s home. Two grapes reign in Bordeaux, with Cabernet Sauvignon being the other one. Cabernet Sauvignon is known for having very high acidity and high tannin, and when paired with Merlot’s roundness and plushness, the two grapes sing. That is the beauty of blending, combining two grapes together to make up for what each one lacks. In Bordeaux, Merlot is lacking structure and Cabernet Sauvignon is lacking plush fruit. But together they are the perfect pair. Cabernet Sauvignon tends to grow better on the gravelly slopes of the left bank in Bordeaux, and Merlot tends to grow better in the clay soils of the right bank. This is why on the left bank you will see a higher proportion of Cabernet Sauvignon in the blends, and likewise with Merlot on the right bank. The aforementioned Château Petrus is 100 per cent Merlot grown in Pomerol’s famous blue iron-rich clay soils on the right bank and is arguably the most famous Merlot in the world. Pomerol is a young region, but the wines are dense, fleshy and opulent. Saint- Émilion is another appellation on the right bank, making solid, rich wines with sweet tannins. There are other regions throughout Bordeaux, such as Cadillac Côtes de Bordeaux, that can provide more affordable Merlot-based blends.
CHÂTEAU CANON LA GAFFELIERE 2021
PREMIER GRAND CRU CLASSE - AOC SAINT-ÉMILION BORDEAUX The 2021 Château Canon La Gaffeliere blend is 45 per cent Cabernet Franc, 35 per cent Merlot and 20 per cent Cabernet Sauvignon. Aged in new oak barrels with 40 per cent of aging occurring on the lees. Bursting with aromas of rose petals, lilac, sweet berry fruit, burning embers and warm spices. Elegant flavour of fruit, lively acids and beautifully refined tannins. France Alc 13.5%
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CHÂTEAU CLINET 2020 AOC POMEROL BORDEAUX A vintage that we rank among the very best. The Clinet 2020 reveals a very dark red colour. It expresses a remarkable aromatic richness, a veritable panoply of ripe fruit, flowers and spices. The texture is dense, velvety, magmatic, with deep intensity.
CHÂTEAU FAUGERES 2019 AOC SAINT-ÉMILION BORDEAUX This Saint-Émilion blend is comprised of 70 per cent Merlot, 21 per cent Cabernet Franc and 9 per cent Cabernet Sauvignon. Aging has taken place for 12 months in French oak. Inky dark in colour with aromas of dark fruit, graphite, oak, lavender, plum and blueberry jam. On the palate black fruit preserves in balance with slight earth notes.
CHÂTEAU MAZEYRES 2021 AOC POMEROL BORDEAUX The 2021 Mazeyres is a blend of 75 per cent Merlot, 22 per cent Cabernet Franc and 3 per cent Petit Verdot. Aged in barrel, concrete egg vats and smaller vats. A medium-bodied wine showing aromas and flavours of wild berries, cherries and plums mingled with hints of rose petals and mint.
France Alc 15%
France Alc 13%
France Alc 14%
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REDISCOVERING MERLOT
In the 1940s, winemakers realized that the well-drained, gravelly, sandy soils in the coastal region of Tuscany, Bolgheri, resembled those of Bordeaux. They thought that this characteristic, combined with the proximity to the sea and cooling breezes, would make this region a good home for Bordeaux grape varieties such as Merlot — and they were right. This was the beginning of the “Super Tuscan” wines from Tuscany that are made from Bordeaux grapes, blended with the local Sangiovese. Merlot, along with Cabernet Sauvignon, are some of the most planted grape varieties in Tuscany now. These Super Tuscans are often rich, full-bodied wines with well- integrated tannins. As in Bordeaux, Merlot offers a softness and plush red fruit quality to the wines. Some of the most famous examples are Sassicaia, Tignanello, Ornellaia and Masseto, with the latter actually being 100 per cent Merlot. Merlot is making beautiful wines in other areas of the world as well. The Okanagan is bottling rich, fruity single varietal Merlot. Chile is making ripe, approachable Merlot and often blending it with Cabernet Sauvignon or local Carmenere, for which it was mistaken for years. Merlot has gained popularity in Australia as well, where it is either blended or bottled on its own. Premium examples from relatively cooler regions of Australia show a surprising amount of complexity and ageability.
TENUTA FRESCOBALDI DI CASTIGLIONI TOSCANA IGT The nose is marked by appealing, fragrant fruit such as wild blackberry, black cherry and strawberry, which shade into toastier notes of cocoa powder, roast espresso, tobacco leaf and vanilla. Impressively full bodied, the palate shows warm, smooth and well-rounded.
VILLA ANTINORI TOSCANA IGT
Colour: intense ruby red. Aroma: intense and complex with notes of spices, mint and chocolate, which are particularly felt along with light aromas of ripe cherries. On the palate, the wine is savoury, full-bodied and round with supple and velvety tannins and a long finish.
Italy Alc 13%
Italy Alc 13%
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BLACK SAGE MERLOT VQA
GRAY MONK MERLOT VQA Aromatic with hints of oak, tobacco leaf, sweet spice, dark plum and black cherry. Lovely notes of black coffee, cocoa, blackberry and spice linger in the finish.
SANTA EMA BARREL RESERVE 60/40 CABERNET MERLOT Barrel Reserve 60/40 is one of the first Chilean blends made up of Cabernet Sauvignon and Merlot. A deep ruby red colour and intense aromas of red fruits such as dried plums and blackberries, accompanied by soft notes of toast, vanilla and black pepper.
TEMPLE BRUER CABERNET MERLOT This blend is dominated by Cabernet and Merlot grapes. Aromas and flavours of blueberry, raspberry, blackcurrant, mocha and spice. Full- bodied with balanced acidity and soft tannins.
Outstanding nose on one of the newest award-winning Black Sage Vineyard releases. Dominant blackcurrant and cherry. Great length with black fruits continuing to the last. This wine will continue to develop and improve in the next few years. Enjoy this luscious wine with fine beef cuisine. Excellent when accompanied by roasted beets shared with a tomato balsamic reduction. This wine would benefit from pairing with an aged goat's cheese or Balderson cheddar.
Canada Alc 14.1%
Australia Alc 13%
Chile Alc 13.5%
Canada Alc 14.5%
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FRIDAY, NOVEMBER 14, 2025
Inspired by the fan-favourite Taste of the Blue Bombers, this brand-new Grey Cup Festival event brings together top restaurant chefs from each CFL city to showcase their unique take on game day fare in a delicious competition for the title of Best Game Day Fare in Canada. Guests at Taste of the CFL will have the opportunity to sample these creative cre- ations, mingle with fellow fans, alumni, and current players, and enjoy drinks in a casual, reception-style setting. PLAYNOW GREY CUP HQ AT THE RBC CONVENTION CENTRE
GET YOUR TICKETS
TICKETS AT: WWW.GREYCUPFESTIVAL.CA/TASTE-OF-THE-CFL
The Restaurant Passport Program presented by Coors Light is your guide to the best spots to eat, drink, and celebrate leading up to the 112th Grey Cup in Winnipeg. Fans are invited to visit participating restau- rants across Winnipeg, enjoy a cold Coors Light, and scan the on-site QR code to enter for a chance to win exclusive Grey Cup Festival prizes. Visit a participating location from October 15 – November 15 Look for the Grey Cup x Coors Light signage Scan the QR code on posters or tent cards Enter to win Festival experiences and merch HOW IT WORKS OCTOBER 15 – NOVEMBER 15, 2025
*No purchase necessary. One entry per visit. PRIZES UP FOR GRABS
Two Molson Concert Series & Team Social Passes $500 Grey Cup Festival Merch Pack Grand Prize: two tickets to the 112th Grey Cup + Pre-game Indoor Tail- gate Passes
GET YOUR TICKETS
FRESCOLIO
Caramelized Vegetable Croquettes INSTRUCTIONS
INGREDIENTS • 2 cups waxy potatoes
1. In a sauté pan set over medium-high heat, add two tablespoons of Frescolio's Mono- Varietal EVOO. Add the shallots, broccoli and cauliflower and sauté until golden brown and slightly caramelized (about 20 minutes). Add the garlic at the last minute. 2. Place the coarsely mashed potatoes in a large bowl and add the goat's cheese, romano cheese, pepper and salt. Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies intact as much as possible. 3. Add the beaten eggs to a wide, flat container or bowl, and add the panko breadcrumbs to another bowl. Season the eggs with a little salt. 4. Once the potato mixture has cooled enough to handle, form six patties, about 4" wide and 1" thick. Dip each patty in to the seasoned eggs and then in to the panko breadcrumbs, making sure to gently press the crumbs onto the patty. Place the patties onto a lined baking sheet and set aside. 5. Heat 1/2 cup of Frescolio's Mono-Varietal EVOO in a wide, heavy sauté pan over medium-high heat until it reaches 325 F on a deep fry thermometer. Pan fry the patties until golden brown on both sides. Set aside on a lined baking sheet.
(such as Yukon), cooked and roughly mashed
• 1 cup broccoli florets, coarsely chopped • 1 cup cauliflower florets, coarsely chopped • 1 medium shallot, thinly sliced • 2 cloves garlic, minced • 1/2 cup Frescolio Mono-Varietal EVOO • 2 tbsp Frescolio Mono-Varietal EVOO • 1/3 cup goat's cheese or sour cream • 1/3 cup romano cheese • 2 cups panko breadcrumbs
• 2 large eggs, beaten • 6 large eggs, to top croquettes • pepper, to taste • mixed baby greens, optional
Gremolata Hollandaise Sauce INGREDIENTS • 3 large egg yolks at room temperature • 1 tbsp fresh lemon juice • 1 tbsp Frescolio Sicilian Lemon White Balsamic Vinegar • 1/2 cup unsalted butter • 1/2 cup Frescolio Milanese Gremolata Infused Olive Oil • 1 tsp kosher salt INSTRUCTIONS 1. Heat the butter and Frescolio's Milanese Gremolata Infused EVOO in a small sauce pan until very warm, about 180 F. 2. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper and egg yolks. Process briefly to blend everything. With the motor running, slowly drizzle in warmed olive oil and butter.
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Caramelized Broccoli & Cauliflower Croquettes with Poached Eggs & Gremolata Hollandaise SERVINGS: 8 | PREP TIME: 20 MIN | COOK TIME: 30 MIN
Milanese Gremolata Infused EVOO
Mono-Varietal EVOO
Sicilian Lemon White Balsamic Vinegar
TO ASSEMBLE 1. Poach 6 large eggs to desired firmness. (Soft-poached is how we like it.) 2. To assemble, arrange the mixed baby greens on the plate. Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top. Recipe Notes This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.
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FRESCOLIO
This fritatta goes nicely with a salad of baby spinach or arugula dressed with Milanese Gremolata Infused EVOO and Sicilian Lemon White Balsamic for a light, healthy meal. Asparagus, Ham and Gruyère Frittata with Basil Infused EVOO SERVINGS: 8 | PREP TIME: 5 MIN | COOK TIME: 30 MIN | PASSIVE TIME: 15 MIN
INGREDIENTS
• 1 1/2 lbs Yukon gold potatoes, washed, unpeeled, cut into 1" pieces • 2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces • 1 bunch green onion, finely chopped • 1 cup back bacon, cut into 1" pieces
• 1 cup Gruyère cheese, grated • 8 large eggs • 1 tsp salt • pepper, to taste • 1/4 cup Frescolio Basil Infused Olive Oil
INSTRUCTIONS
1. Preheat the oven to 375 F. 2. Place the cut potatoes in a medium pot, cover with water and bring to a boil over high heat. Boil for 5 minutes, drain and set aside. 3. In a large, heavy oven-
Place the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.
proof skillet (a 12" cast iron is ideal) heat the olive oil over medium high heat. Add the potatoes
and cook until golden brown, turning once. Add the back bacon, green onions and asparagus, and sauté over medium heat for another 2 minutes. 4. Whisk together the eggs, salt, cheese and pepper. Pour over the potatoes directly into the pan. Shake the pan a couple times gently to distribute the egg.
5. Remove from the
oven and run a knife along the inside perimeter to
loosen from the pan. Allow to cool in the pan for 10-15 minutes before inverting onto a serving plate. Cut in slices and serve.
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Recipe Notes This recipe uses Frescolio's Basil Infused EVOO. You could also try it with any of the following EVOOs for a different taste: • Wild Mushroom and Sage Infused EVOO • Herbes de Provence Infused EVOO • Milanese Gremolata Infused EVOO
Basil Infused EVOO
Milanese Gremolata Infused EVOO
Sicilian Lemon White Balsamic Vinegar
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TRAVEL MANITOBA
Steinbach is booming and you need look no further than the latest addition to its cultural and sporting tapestry for proof of that. In March, residents of the southeastern Manitoba city enthusiastically welcomed the arrival of a new $75-million, 112,000-square-foot sports and entertainment hub. BOOM TIMES IN A BOOM TOWN
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THE NEW $75-MILLION SOUTHEAST EVENT CENTRE. RINK IN SOUTHEAST EVENT CENTRE. SELKIRK PISTONS CHANGE ROOM.
T
of-a-kind menu created by acclaimed chef JP Charpentier that offers a culinary experience in the heart of Steinbach. The centre hosts a farmers' market every Tuesday as well as wine- tasting events, hockey and ringette camps, and the house will be rocking when it hosts a Grand Slam of Curling event in January. The Southeast Event Centre is also proof of Steinbach’s can-do spirit. The public donated $25.5 million towards the total costs of the project while the City of Steinbach provided $32 million. The federal and provincial governments supplied $9.5 million and $8 million respectively.
he Southeast Event Centre is home to the Steinbach Pistons of the Manitoba Junior Hockey League and can seat up to 2,650 hockey fans for games. It features
amenities such as state-of-the-art lockers, cold baths, hot tubs, training room and players' lounge. It’s also home to the only NHL-grade glass in the province outside of the Winnipeg Jets' home rink at Canada Life Centre. The venue can host up to 3,800 people for concerts. It has already played host to the likes of American Christian rock artist Zach Williams and singer-songwriter Jordan St. Cyr. It’s also home to the 45-seat Forum & Bistro restaurant and a one-
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TRAVEL MANITOBA
SIGNATURE DESTINATION
Did you know that the Mennonite Heritage Village in Steinbach is regarded as one of Manitoba’s seven signature museums? It is. The focus of this well-regarded cultural site is to preserve and interpret the history of Russian Mennonites arriving in Manitoba since the 16th century. Once visitors have checked in at the museum, the first order of business is to grab an invaluable Mennonite Heritage Village site map. The scavenger hunt-like guide is packed with fun and helpful tips on all the points of interest for visitors to check out. One of the most popular spots during any tour of the village is the main building or Village Centre. It’s home to the Main Gallery, which houses more than 16,000 artifacts that chronicle the history of the Russian Mennonite experience in Canada. That includes a photography exhibit in the Gerhard End Gallery that features many never-before-seen images that provide insight into early settlement in Manitoba. And what would any visit to the Mennonite Heritage Village be without checking out the historic General Store? The first thing most visitors are drawn to as soon as they step into the store is its famed vintage candy cabinet. Some folks even claim it “glows.” A closer inspection of the store will also help visitors to discover a wide range of locally crafted items including everything from candles and jewelry to housewares and decor. Perhaps the best part of any visit to the village is the opportunity it provides to travel back in time. Depending on the route you choose, you can check out stops like The Reimer Store, The Printery or the Blacksmith Shop and learn first-hand about what life was like during generations past and just how far technology has come since that time.
(TOP TO BOTTOM) THE WINDMILL. THE PRINTERY AND THE BLACK- SMITH SHOP. GENERAL STORE. THE LIVERY BARN RESTAURANT.
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Of course, no exploration of the Mennonite Heritage Village would be complete without sampling some of the traditional Russian Mennonite meals The Livery Barn Restaurant has to offer. The restaurant’s Traditional Meal features Ukrainian staples like perogies, kubasa and coleslaw and is a familiar favourite of many guests. Its Komst Borscht with a slice of ground whole-wheat bread also comes highly recommended. Its Foarma Worscht made from locally produced pork sausage is something you won’t want to pass up. There’s also a children’s menu for younger visitors. If you are visiting with little ones, you’ll probably want to check out the Barn and Animal Pens that feature an assortment of furry friends. The Barkfield Public School and the village’s Summer Kitchen are a couple of other highly entertaining stops on any tour. Perhaps the most enduring image of the heritage village is the towering windmill that you can’t help but spot as you approach the site. Best of all, you can check out the inside of this traditional operating windmill for yourself. The current wooden structure continues to produce flour from wheat in much the same way as the region’s original Mennonite settlers once did. Not only that, it also offers a spectacular panoramic view of the grounds from a second floor lookout. Before you head home, don’t forget to check out Village Books & Gifts in the Village Centre. It features an extensive collection of books of all kinds, including a well-stocked cookbook section that includes the classic Mennonite Girls Can Cook that is a staple of many Manitoba family kitchens. There’s also a large assortment of souvenirs including kids' toys and tapestries. EVEN MORE SITES TO SEE Planning to spend a little more time in Steinbach? If so, the Rosedale Chapel Bed and Breakfast might be just the spot for you. Built in the 1930s, this historic church was relocated and painstakingly restored as a home for and by David and Junia Plett before being transformed into a bed and breakfast. This eloquent little spot is regarded as a must-visit stop of any trip to Steinbach with its country charm, comfortable amenities and unique spaces, all located just a stone’s throw from the boreal forest.
ROSEDALE CHAPEL BED & BREAKFAST.
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TRAVEL MANITOBA
It’s a perfect spot for some quiet reflection or just spending quality time with the ones you love. Its well-appointed bedrooms offer a beautiful garden view and its dining room is sure to be a hit with even the most discerning foodie. The ornate decor, craftsmanship, history and attention to detail symbolize the love and care the Pletts have invested in the property. Host Junia is there to welcome guests as soon as they arrive and help them to familiarize themselves with her home. Rosedale offers pretty much everything a guest will need during their stay. That includes a fully equipped kitchen, a washroom complete with shower, two bedrooms, an intimate living room area with fireplace and your own patio area with a barbecue complete with ambient evening lighting. As mentioned, foodies will be in for a treat. Guests are treated to their choice of an exceptional homemade breakfast each morning of their stay. A popular choice is the Rosedale Special featuring ham and egg cups, handmade granola and fresh-made bread baked that morning. The bread is made using fresh home-ground whole- wheat flour and is served with homemade strawberry jam. The Pletts produce many of the ingredients used in the dishes they serve on the grounds of their B&B. In fact, it’s a common sight to see Junia out in the garden on any given day hand-picking chives, rosemary or basil for that morning’s culinary treats. A must during any stay at the Rosedale Chapel Bed and Breakfast is checking out the venue’s guest books, which are filled with notes of love, praise and cherished family moments of visitors from abroad.
RETRO CHIQUE IN STEINBACH. PRAIRIE OIL AND VINEGARS. THE PUBLIC BREWHOUSE AND GALLERY. HITCH AND BOLER COFFEE ROASTERS AND CAFÉ. OLD CHURCH BAKERY.
SOUTHEAST EVENT CENTRE PHOTOS BY JOHN WOODS
PHOTOS COURTESY OF TRAVEL MANITOBA
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WAIT, THERE’S MORE Feeling a little chiqui? Well, Steinbach has something for that, too. Check out Retro Chique. This cool nostalgic store is home to creative collectibles, vintage wears and retro decor. It’s also pretty groovy with a wide selection of reading materials, lighting and mid-century items you won’t find at any run-of-the-mill garage sale. It’s a collector’s dream. Love home-baked tasty treats? If so, a stop at the Old Church Bakery is a must during any visit to Steinbach. Their baked pastries are scooped up by locals and visitors alike every morning. You can sit and enjoy a hot beverage and sweet or grab one of its famous artisanal breads to take home with you. Right next door, you’ll find Prairie Oil and Vinegars where you can pick up one-of-a-kind bottles of oil and vinegars. There’s also Hitch and Boler Coffee Roasters and Café if you need a little caffeinated recharge during your Steinbach sojourn.
Looking for something slightly stronger? Our advice is to pay a visit to the Public Brewhouse and Gallery. Steinbach’s very own brewery offers several different craft beers on tap. It’s also home to a public art gallery that showcases the works of many local artists. If you’re in the mood for some nibblies, bite into one of the many snacks available inside or on the brewery’s spacious outdoor patio. PARTING WORDS Culinary delights, welcoming hosts and a little local history are just a few of the highlights of any visit to the city of Steinbach. And who knows what you might discover for yourself. After all, it’s really worth a trip.
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Three nutritious meals a day Complimentary 24 hour Bistro In suite laundry Fitness centre Craft and games area Complimentary internet access room Dry cleaning pickup and delivery Building staffed 24/7
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COOKING WITH COFFEE
Cooking WITH COFFEE
When coffee comes to mind for most of us, we conjure up images of a steaming cup of joe to get us through the morning or maybe an iced latte as an afternoon pick-me-up. But coffee has many uses beyond a stimulating beverage that helps get us through the day. Why not try cooking with it? From using the grinds to a brewed espresso, there are many ways to incorporate java into a dish. Let’s begin with flavour profiles. What flavours go well with the toasted, nutty, sometimes spicy, dark roasted notes of coffee? Think orange, berries, chili heat and chocolate. Now create a dish around those flavour combinations. Before we get started, one thing to keep in mind is the roast of the coffee. Lighter roasts tend to have a lighter body with a brighter acidity and more fruity or floral notes. These roasts might work better with orange and berry flavours. A darker roast will be deeper and richer in flavour and have notes of smoke, molasses and cacao. Use these roasts for dishes with chili heat and you guessed it — chocolate!
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COFFEE AND ORANGE Coffee and Orange Marinated Duck Breast Use freshly squeezed orange juice and brewed coffee as a marinade for seared duck breast. Make a sauce out of the marinade by reducing it and adding more sweetness as needed.
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COOKING WITH COFFEE
COFFEE AND BERRIES
Coffee Rubbed Pork Loin with Berry Compote Use coffee grounds with brown sugar, garlic, cinnamon and cumin to make a dry rub for a pork loin. Serve with a spiced Saskatoon berry compote.
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COFFEE AND CHILI HEAT
Chicken Mole To jazz up a traditional mole sauce, add a bit of brewed espresso. The dark roasted notes will match the cacao in the sauce, and the bitterness helps counteract the heat from the chilis. Serve with corn tortillas, pickled red onion and cilantro — chicken mole tacos!
COFFEE AND CHOCOLATE
Coffee Chocolate Mousse Probably the most common pairing with coffee — chocolate. Combine melted chocolate, strong brewed coffee and whipping cream together to form a mousse. Finish with a dusting of coffee grounds on top for garnish. A match made in heaven!
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VEGETARIAN FARE
You've heard about wine pairings with grilled steak, spaghetti Bolognese and roast chicken. These are classic wine pairings that are often talked about and discussed in regards to basic wine-pairing principles. But what about items that are typically more challenging to pair wine with, such as asparagus, mushrooms, eggplant and more? What do these things have in common? They're all vegetables. There are common properties in vegetables that make them more difficult to pair wines with than other meat-laden foods. The fatty, salty quality in most meats will enhance the fruitiness and richness in most wines, making them more pleasurable. These dishes are often easier to pair with for that reason. The stronger flavours and different textures in vegetables can often compete with delicate flavours in wine or even create unpleasant flavours. While this will not harm you, it will stop you from getting the most out of your dining experience and could be hiding the potential in what otherwise would have been a beautiful wine if it had been paired correctly. Wine and food pairings are about finding a match that makes both the wine and the food shine. So which wines should you choose with popular vegetarian dishes or dishes laden with vegetables? Read on and find out! FIVE IDEAS TO PAIR VEGETARIAN FARE
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1 PASTA
PRIMAVERA
CHÂTEAU DE SANCERRE — SANCERRE BLANC AOP Aromas of white and yellow flesh fruits, minerals, white flowers and exotic fruits. Nice balance between fruitiness, minerality and roundness.
Pairing: Château de Sancerre Sancerre Blanc, France Reasoning: Pasta primavera has become known as an Italian-American dish, often served in a cream sauce with fresh vegetables like spring peas, asparagus and zucchini, and topped with fresh herbs and a mild cheese. It's quite a delicate and fresh dish, so you want your wine to have the same qualities. Sauvignon Blanc is a classic pairing with these types of green vegetables because this grape often has similar herbaceous flavour descriptors. This Sancerre is made from 100 per cent Sauvignon Blanc from the Loire Valley, France. Sancerre tends to have a certain elegance and restraint that you don't always see in a New Zealand-style Sauvignon Blanc, which makes it a perfect match for a light and fresh pasta dish.
France Alc 13%
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VEGETARIAN FARE
2 LUMPIANG SARIWA
Pairing: Aveleda Vinho Verde Rosé, Portugal Reasoning: Lumpiang sariwa, literally translating to fresh lumpia, is a Filipino dish often made vegetarian. It uses fresh lumpia wrappers instead of the traditional fried lumpia that are filled with pork and other vegetables. Lumpiang sariwa are filled with cabbage, carrots, onion and sometimes other ingredients like sweet potato and bean sprouts. They are then topped with a delicious sweet/savoury peanut sauce. This dish is both rich and flavourful yet fresh — much like rosé! Rosé is often said to have the best parts of both red and white wine. It has structure and richness like a red but a brightness and freshness like a white. Aveleda’s Vinho Verde rosé is light and elegant to highlight the fresh vegetables used in the dish, while the hint of berry fruit and touch of structure holds up to the richness of the peanut sauce.
AVELEDA VINHO VERDE ROSÉ A blend of red grape varieties typical of the Vinho Verde Wine Region. Direct pressing is used to achieve the beautiful blush colour. Reflects the soul of the Vinho Verde wine region perfectly. Fruity, extremely food- friendly and fresh.
Portugal Alc 10.5%
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DR LOOSEN URZIGER WURZGARTEN RIESLING KABINETT QMP These Riesling vines grow in red volcanic and slate soil that gives the wine aromas of spice along with tropical fruits, such as pineapple and mango.
Germany Alc 9%
3 CHANA MASALA Pairing: Dr. Loosen Urziger Wurzgarten Riesling Kabinett, Germany Reasoning: Chana masala, a popular vegetarian Indian dish, is a chickpea curry dish cooked in a tomato-based sauce and often served with basmati rice and various breads such as puri, naan or roti. For curry dishes, you can follow the same principle as with the lumpiang sariwa and go with a rosé. If you want the best pairing, you need to pay attention to the most prominent flavour in the dish, which in this case would be the heat. If it's a mild curry, you could pair a rosé or even a light-bodied red. But if the dish is overtly spicy, this can mask the fruitiness of the wine and amplify the perception of the alcohol, neither of which are desirable. In this case, an off- dry Riesling can be your friend, like Dr. Loosen’s Urziger Wurzgarten Riesling. There is just enough sweetness to coat your palate and protect it from the effects of the heat, so you can appreciate the bold flavours in both the dish and the wine.
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VEGETARIAN FARE
4 EGGPLANT PARMESAN Pairing: Masi Bonacosta Valpolicella Classico, Italy
MASI BONACOSTA VALPOLICELLA CLASSICO DOC VALPOLICELLA Corvina, Rondinella and Molinara grape varieties are used. Intense cherry aromas on the nose are combined with hints of violets and touches of vanilla. Good acidity and excellent balance marked by soft and silky tannins.
Reasoning: It's typically difficult to pair red wines with vegetables, but as long as the red is lighter bodied with lower tannin (high levels of can interact negatively with the vegetables and produce unpleasant flavours), then you can find a match. In this case, a rich dish like eggplant parmesan with breadcrumbs and melted cheese calls for a red with higher acidity to cleanse the palate between each sip. Since it's an Italian dish, why not try an Italian red? A lighter-bodied Valpolicella will be juicy enough to stand up to the eggplant without overpowering it. And it has just enough refreshing acidity to cut through the richness of the dish.
Italy Alc 12%
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5 GRILLED
PORTOBELLO MUSHROOM BURGER
Pairing: Le Grand Noir Pinot Noir Languedoc, France Reasoning: A grilled or barbecued portobello mushroom burger mimics a barbecued beef burger closely enough that you can use the same wine and food pairing principles for both. Like a beef burger, when selecting a wine to accompany your mushroom burger, you want something fruity and juicy that can complement the salty and savoury notes in the dish. Mushrooms add umami as well, which only increases the need for a juicy wine to provide balance and refresh the palate. Think of the same reason you add barbecue sauce or fresh tomato to your burger. Similarly, the wine acts as that refreshing palate cleanser or a fun contrast of flavours. Try Le Grand Noir Pinot Noir from Languedoc, France. It's a riper expression of Pinot Noir and actually has a dash of Grenache added, which makes it even more juicy and quaffable. Pinot Noir and mushrooms are often a match made in heaven as well, which makes this wine a no-brainer.
LE GRAND NOIR PINOT NOIR This wine is mostly Pinot Noir, with 15 per cent Grenache adding luscious strawberry fruit to complement Pinot's cherry and raspberry flavours. It's light on its feet and on the tongue, with enough zippy acidity to keep your taste buds begging for more.
France Alc 12.5%
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LA PAMPA EMPANADAS GOURMET
LA PAMPA EMPANADAS GOURMET AN ARGENTINE FLAVOUR JOURNEY AT THE HEART OF CANADA THE ORIGINS: A DREAM COME TRUE The story of La Pampa Empanadas Gourmet began with a deep desire to share a piece of Argentine essence with the Canadian community. Behind this dream are Alfonso Maury, an internationally experienced chef, and his wife Roxana, both born in Argentina. The nostalgia of flavours from their childhood and the conviction that food can bridge cultures led them to found a unique business: the first empanada specialty shop in Western Canada. Inspired by their homeland, Alfonso and Roxana began experimenting in their kitchen, reviving family recipes and adapting local ingredients to their gourmet vision. BEYOND EMPANADAS: ICONIC PRODUCTS AND EXPANSION La Pampa opened its first storefront in 2017. As demand grew, the brand took two major steps: launching a second location in 2020 and developing its own line of empanada crust shells. Crafted with traditional recipes and adapted for the local market, these shells have enabled Winnipeg eateries to feature Argentine empanadas on their menus while giving home cooks the opportunity to recreate them at home.
ALFAJORES, COOKIES AND SWEETS: THE SWEET TOUCH OF TRADITION
La Pampa’s menu would not be complete without the sweet nostalgia of Argentine desserts. From classic cornstarch alfajores to artisanal cookies with flavours reminiscent of Buenos Aires bakeries, each bite is an invitation to travel with your taste buds.
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