inthekitchen
retailer of the year:
Fromagerie Bothwell
Factory outlets are not exactly a new
idea in this corner of the world. But one St.
Boniface outpost is both a showroom for
the complete lineup of Bothwell cheeses and
another 70 or so specialty foods made in
Manitoba, hitting the mark as a boutique
bursting with provincial pride.
Fromagerie Bothwell, the brainchild of
Jean-Marc Champagne and president of
Bothwell Cheese Kevin Thomson, is the
place to go for all things local. The shop is
used as a test site for experimental cheese
flavours and gives a leg up to local foodstuffs
breaking into the market. Up-and-coming
favourites like Happy Dance Hummus and
Jacked Up Jill Coffee are sold alongside
popular picks Smak Dab Mustard and La
Cocina Chips.
Wares made by the province’s talented
artisans also find favour here. Fun and funky
gifts like colourful cheese boards by artist
Elaine Dilay, Leabee beeswax food wraps
and Farmer’s Son Co candles make up the
eclectic regional mix.
The owners are always on the lookout for
new prospects, scouring farmer’s markets
and welcoming customer suggestions. The
store opened last year with just a couple
dozen local options, a number that has
grown exponentially and is ever-increasing.
“We support local because we realize
how important it is,” explains Champagne,
illuminating his desire to pay forward the
support Bothwell Cheese has received over
the years.
This dedication to showcasing Manitoba
producers has earned Fromagerie Bothwell
Ciao! magazine’s 2019 Good Food Manitoba
Retailer of the Year award.—SR
12
ciao! /aug/sep / two thousand nineteen
young chefs are nurtured, and given a
supportive environment to learn and
develop, encouraged to contribute menu
ideas and experiment with flavours. Last
summer, to coincide with Folklorama,
Gamboa challenged each of her staff to get
creative and come up with a dish influenced
by their heritage for the daily specials. It was
a resounding hit on all fronts.
With sustainable and local eating
persistent topics of the times, every small
change, like minimizing the distance food
travels before it lands in the kitchen, has
a positive impact. Fortunately, Manitoba
producers are generally highly committed
to their product and uphold superior
standards. Gamboa and Smith gush over
the exceptional quality of brands like
Nature’s Farm eggs and Bothwell cheese.
Neighbourhood spirit runs high, and a
point is made to support the community.
Collabs with other local businesses make it
easy to provide the best of everything most
efficiently. Dumpling superhero Perogy
Planet makes an exclusive sweet potato and
goat cheese variety just for them.
Naturally, customers also play a huge role
in the café. Smith quips, “People get really
connected to the dishes—our regulars
are not afraid to speak up!” This means
menu items like the beloved apple whiskey
pancakes and mac & cheese are here to stay.
The need to reduce environmental impact
prompted a growing demographic looking
for vegan options (a veggie-centric diet uses
seven times less land than a carnivorous
one). This demand has spurred newer menu
items like a fully loaded vegan sandwich
with creamy garlic cashew butter and a
falafel-filled tree hugger breakfast.
The key to success? “Surround yourself
with like-minded people who are passionate
and kind,” attests Smith. The evidence is in
the crowded dining room, full of patrons
responding to the warm, openhearted
atmosphere—and of course killer food.
Marion Street Eatery lives out its message
of community spirit in everything it does.
Even after doors close for the evening, a
sign outside the restaurant encourages
customers to support other local businesses
in the neighbourhood. As Laneil says:
“We’re all in this together.”