The St. Norbert Farmers’ Market officially opened on June 6.
I’d almost laugh if it wasn’t so worth it, but thousands of Winnipeggers eagerly await this moment and every weekend, pile into our vehicles, stomping out a massive carbon footprint as we flock to the southern-most tip of the city to scoop up pounds of fresh, organic produce (hey, guilty as charged).
And while there’s also the Osborne Village Farmers Market for the more urban inclined (opening July 2), St. Norbert’s scope and scale makes it one of the must-stop destinations in Winnipeg’s all too seasonal culinary calendar.
If you’re heading down there this weekend, you might be interested in bypassing the hot-dog carts and swinging round the corner to the St. Norbert Arts Centre for lunch.
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Eat, Food, Shop
organic produce, organic restaurant, winnipeg farmers market
Dingo’s Wild & Crazy Dogs just opened up on Winnipeg’s Corydon Avenue. Occupying the former Sugar Mountain digs, the latest WOW! Hospitality concept serves up stylin dogs with clever toppings that’ll have you begging for seconds.
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corydon, gourmet hot dogs, winnipeg, wow
I’d been meaning to make another batch of burgers and suddenly it hit me. I didn’t have to settle for the pre-packaged ground mystery meat to make those burgers tonight because I was the proud owner of a food processor. I could chop, mince, shred, grate and blend whatever I wanted.
In this case, I hoped to strike a textural balance with a tasty, fatty meat, mostly minced, with some nice juicy chunks throughout. So I swung by a mega mart (it was close and I was biking) to see what I could find. I’d seen burger recipes that called for ground chuck. So that, I thought, was a good starting point.
There was an impressive selection of cuts, but no chuck. Knowing only that fat is a friend of great burgers, there were several apparently viable options. But I didn’t want to end up with something tough as shoe leather that lent itself more to braising than barbeque.
When in doubt, ask about. As luck would have it, a fellow in a white smock with a clipboard was counting inventory.
You must be an American, he said.
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Learn
burger, butcher, ground beef
The response to my sneak peak of Burrito del Rio tells me one thing…Winnipeggers love Mexican food, or any spin on it they can get their gums on.
So it was a stroke of genius for Duncan Grant, owner of Bonfire Bistro and the Latin influenced Cafe Carlo, to bring the taqueria concept to a tiny strip mall in Winnipeg’s Osborne Village.
(He does give props to Casa Burrito, which barely beat him to the punch, opening across from the University of Winnipeg last October).
Grant had seen similar concepts in other cities, he says, and there was a gap in the Winnipeg market that he thought he could fill. And fill the market he does, with beautifully toasted burritos bursting at the seams with top notch fillings.
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burrito, mexican, winnipeg mexican restaurant
