SOUR POWER
2025 is the year of sour . Sour fruit , specifically sour cherries are about to have a moment . They can be enjoyed yearlong , unlike their non-sour counterpart , and they can be used in many ways . Think everything from the iconic ice cream sundae topping to an ingredient in your next couscous dish to the star of your next baked good . Whether fresh , dried , or cherries in syrup form , this powerhouse ingredient shines . And sour cherries aren ’ t the only Manitoba fruit in our sights locally . Rhubarb , everyone ’ s garden staple , is also primed to hit the limelight this year . While largely used in baked goods , the fruit is destined to shine as a sour star in all manner of savoury cuisines .
CULINARY FESTIVALS
Culinary festivals are a powerful way to celebrate Canada ’ s rich cultural tapestry and events dedicated to world cuisines are on the rise . These celebrations offer a chance for the community to come together , sample diverse dishes , and learn about the traditions and stories behind the food . Cooking demonstrations , interactive workshops , and live performances that showcase the cultural significance of different cuisines amp up the appeal to food loving crowds . Attendees engage with chefs to gain insights into culinary techniques and ingredients that make each dish special . Additionally , these events contribute to economic growth by attracting visitors and supporting local businesses . Food vendors , artisans , and cultural organizations come together to create a vibrant marketplace that fosters community spirit . As a city magazine presenting the upcoming twenty first annual Ciao ! Dine About Winnipeg restaurant festival , we could not be more tickled to be in step .
Saburo Kitchen
IN A PICKLE
Mason jars lining the shelves of prairie pantries - filled with cukes , carrots and other veggies pulled out of backyard gardens – are a staple in many homes . On a utilitarian level , preserving foods through fermentation is a practical and prudent life skill in an agricultural region . It is also a way to add an incredible amount of flavour and boost health benefits , not to mention a savvy way of cost saving while extending the season of ingredients . It ’ s not surprising that interest from professional chefs is growing . More fermented and pickled foods are appearing on menus as of late , adding piquancy and sour notes to a variety of dishes . Whether it ’ s farm style pickled veggies , kimchi , or kombucha , fermented food and drink bring a blend of intense flavors , potentially benefit the gut , and promote sustainability .
Photo by Steve Salnikowski , chronic creative
TEA PLEASE
People are replacing sodas for a variety of flavorful and healthy alternatives , making teas more popular than ever . Eighty-seven percent of millennials drink tea ( USA ). Since the pandemic , Gen Z has been making the switch as well , especially over ice . Establishments have begun to get in on the tea business by raising the bar with high-end , specialty teas and fruit or floral infusions . Floral teas like elderflower , hibiscus , lavender , and juniper are earmarked for their photogenic appeal . Matcha , made from dehydrated , powdered green tea leaves , is also taking off . Popular in Japan for hundreds of years , it ’ s gaining attention here for its health benefits as much as its green hue . Multi-coloured matcha takes it up another notch , with orange rose , strawberry , raspberry and lavender leading the way . If these teas don ’ t tease , bets are infusions creating chai cheesecake , London Fog ice cream , and poached fish are sure to please .
12 ciao ! / feb / mar / two thousand twenty-five