Winnipeg’s restaurant scene has never been busier. Savour Winnipeg has the inside scoop on ten new neighbourhood gems opening as early as this Friday, and continuing on into spring. It’s ...
Spotlight
Wine Wednesday: Laboure-Roi Pinot
Every Wednesday, Savour Winnipeg wine editor Alec Stuart shares a few tasting ...
Beer: Kitsilano Maple Cream Ale
Maple Cream Ale among select Granville Island Brewing products now available locally. ...
Latest News
Roll Out the Barrel for A Bonnie Robbie Burns Day
It’s January 25. People the world over will celebrate the birthday of Scottish poet Robert Burns by cooking traditional dishes like Haggis, scones and home made whisky jam (well, oatcakes are preferred), or hosting a Burns Supper. Last January I posted an entire series in honour of this nearly sacred event, highlighting where you can buy [...]
Bringing an Exquisite Taste to Transcona
Last week we posted about ten new restaurants opening in the new year. But that doesn’t give a number of other new food based business their due, among them, Transcona’s Exquisite Taste. Like its River Heights brethren Cornelia Bean or Osborne Village based The Canister, owners Geoff Nault and Angeline Patenaude are bringing the loose leaf [...]
Wine Wednesday: Kung Fu Girl Riesling
Every Wednesday, wine editor Alec Stuart will share a few tasting notes from some his latest and most exciting discoveries. This week, it’s Kung Fu Girl Riesling (USA). This Washington State white shows off a nice balance of acidity and sweetness, with loads of beautiful lime and a mineral edge on the finish. I’d like it better [...]
2011 / 12 Winter Leisure Guide
In case you missed it with all the holiday hubbub, registration for the Winter Leisure Guide opened on December 14. Like my post-celebration waistline, the adult leisure section boasts an ever expanding foodie section. Kathy Man is back for a wide array of recipes and technique demos from the far East, and there are plenty [...]
Recipe: Leftover Turkey Mango Wraps
Serves: 6 Ingredients 1 1/2 lbs (750 g) turkey breast, cut into strips 1/3 cup (75 ml) jerk or cajun seasoning 1/3 cup (75 ml) light mayonnaise 2 Tbsp (30 ml) light sour cream 1 Tbsp (15 ml) lime juice 1 tsp (5 ml) lime peel, grated 6large flour tortillas 1 mango, sliced 1 – [...]
Recipe: Turkey Focaccia Sandwich
Serves: 6 Ingredients 2 large plum tomatoes, seeded and diced 1 large cucumber, peeled, seeded and diced 1/2 cup (125 ml) fresh basil, chopped 1 Tbsp (15 ml) green onion, chopped 1 Tbsp (15 ml) olive oil 1 garlic clove, minced 1/4 tsp (1 ml) pepper 1 Tbsp (15 ml) lemon juice Zest of one [...]
Recipe: Southwest Turkey Salad
Serves: 4 Ingredients 1 lb (500 g) cooked turkey breast, chopped 1 cup (250 mL) cooked black or kidney beans, drained 1 cup (250 ml) corn niblets 1/4 cup (50 ml) red onion, slivered 1/4 cup (50 ml) green pepper, chopped 2 Tbsp (30 ml) canola oil 1 Tbsp (15 ml) vinegar 4 large lettuce [...]
Recipe: Turkey, Goat Cheese and Red Pepper Frittata
Serves: 6 Ingredients 1 Tbsp (15 ml) olive oil 2 tsp (10 ml) Italian seasoning 1 cup (250 ml) fresh mushrooms, sliced 1 cup (250 ml) red onions, sliced 1/4 cup (60 ml) parsley, chopped 12 eggs, beaten 1/4 cup (60 ml) water to tastesalt and pepper 1/2 cup (125 ml) Mozzarella cheese, shredded 1 [...]
Leftover Turkey Pot Pie Two Ways
Two delicious takes on classic chicken pot pie using the turkey leftovers you’re probably already sitting on. Quick Turkey Pot Pie Ingredients 2 cups chopped cooked turkey breast 2 hard-boiled eggs, sliced 1/2 cup thinly sliced carrots 1/2 cup green peas (cooked or frozen) 1/2 cup boiled potatoes (optional) 1/4 cup chopped celery (optional) 1 [...]
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- Roll Out the Barrel for A Bonnie Robbie Burns Day
- Wine Wednesday: Laboure-Roi Pinot
- Bringing an Exquisite Taste to Transcona
- Wine Wednesday: Kung Fu Girl Riesling
- New Year Ushers Rush of New Restaurants
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William_christie: It was a fine Haggis that one can buy here for a B...
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A.P. (Ben) Benton: Thanks for the tip. There's some buzz on Twitter a...
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Weliaslo: There is also a new Mexican restaurant on St.Mary'...
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Doreen Pendgracs: Great article, Ben. Thanks for bringing us up to s...
