Anniversaries can sneak up on us , especially if pandemic pivoting feels more like all consuming crisis management . So when I realized in early December our next issue marked 25 years since Ciao ! first launched , I did what anyone at the helm of anything does : I took stock .
From its first issue in 1997 , this magazine was the culmination of a growing appetite to share the exciting stories about Manitoba ’ s culinary scene . New local growers , food producers and a smattering of chefs adding bison and ostrich to their menus ( anyone remember Manitoba ’ s short-lived ostrich farming trend ?) pointed to the exciting culinary landscape that was emerging .
As we learned more about Manitoba ’ s food producers and shared our plans to tell stories about where our food comes from , we frequently received behind-the-scenes tours . It became clear we were onto something exciting . Creativity was flowing , and chefs and producers had fabulous raw material to work with : Manitoba ’ s diverse geography — fields , forests , lakes and wetlands — provides a rich and varied source of food .
With the input of enthusiastic restaurateurs and chefs , Ciao ! defined and became a voice for Manitoba ’ s regional cuisine ( MRC ). The definition prioritizes indigenous ingredients available here and the culturally diverse population that shapes the cooking in our homes . In other words , MRC is food that represents the land and its people !
This burgeoning cuisine has always been featured in this magazine . The players and the stories continue to unfold , ultimately adding more food choices . The language has evolved , including concepts like “ farm to table ” and “ nose to tail cooking ”.
Most importantly , the passion of folks cooking in restaurant kitchens continues to drive the culinary scene forward . This fact may come as a surprise in today ’ s tough climate , but loving the art of cooking may turn out to be the real secret ingredient that spells restaurant success , at least when it comes to being excited about selling delicious food .
Diners have evolved too , becoming more open to trying something new , be it a quirky donut , croissant or waffle cone mash up , or an ingredient like ube , nduja , or gochujang common in a cuisine across the globe — and usually brought to our city via Winnipeg ’ s multiculturalism . We like to think this magazine has had a little something to do with broadening the interest in discovering new flavours .
As much as we see the changes that have shaped Winnipeg ’ s dining scene , the importance of eating local remains constant . While no one could have foreseen the
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challenges that would rock the restaurant industry over the past two years , diners committed to supporting local chefs and producers have been key to helping restaurants survive and thrive in tough times .
We need to continue this support by changing our habits . If we truly care about the restaurant industry and can ’ t wait to get back to the experiences we love so dearly , we need to help them back to their full potential , to be part of their solution .
There are simple ways we can help . Every dining choice matters . Picking up prepared food at a grocery store or going through a drive thru redirects dining dollars that can add up to a meaningful difference . Many small , family-run places offering memorable dining experiences are competing at ridiculously low prices , and make their food available for take-out . Restaurants like these are dishing up some of the most flavour-rich food in the city and worth supporting .
Many independently-owned eateries are treading water right now , owners financially and mentally spent . Choosing to dine at these local spots contributes to their stability and self sufficiency . Our patronage has a direct benefit on their staff , too , who have been balancing irregular work with paying bills . For shift workers , more hours equals more pay , which reduces the need for subsidized programs .
And the best part is , helping your community will also lead you to the best culinary experiences our city has to offer ! Use this magazine as your resource to discover places you don ’ t know about . Each and every restaurant listed in our best list [ pg 27 ] has been included for its exemplary standards . Our editorial team has tried every one of them , ensuring this list leads to Winnipeg ’ s best places . Tell your friends about the new favourite places you discover and help spread the love .
This issue includes news ( pg 4 ) of restaurant owners following their business dreams to open in a pandemic , local food producers spicing up our city , highlighted in food sources ( p 8 ), and a peek in the kitchen ( p 11 ) with inspiring chefs who ’ ve immigrated to Canada and brought their culinary culture with them . Looking at this exciting collection of members in Winnipeg ’ s ever-growing food scene , I feel proud of the way our city has embraced the message of eating local over the past 25 years .
We need to continue to support our excellent culinary community — for the next 25 , and beyond .
Laurie Hughes , Publisher
ciao ! / mar / apr / two thousand twenty-two 3