The dish was devoured in much less time than it took to make it . “ Fun Guy ” supplies a handful of Montreal ’ s top chefs with foraged mushrooms and pickled lily buds . When he is not in the forests of the Eastern Townships , he can be found serving his own dishes to gourmands shopping at the Marché Atwater . publisher ’ s note
For food lovers , the heart of the action is always in the kitchen . When travelling , no amount of sightseeing can equal learning the secrets of regional specialties , and if they are really lucky , a few family recipes . For those that fit this description , discovering a new type of pickle or artisanal cheese at a market will get their tongue wagging for days .
A few recent visits to Quebec had this effect on me . Markets brimming with berries , greens and foraged mushrooms of all kinds had me imagining the array of delicious dishes I could make – if only I had a kitchen in my four star hotel room ! Instead , cheese and fruit tasting at the hands of shameless produce pushers convinced me I needed to sit down at one of the food service stations . Of course , foodies know that what happens next can often blow you away .
In my case , a freshly sautéed pan of chanterelles was spooned onto olive tapenade crostini and placed atop two generous handfuls of fresh mixed greens . Watching this demonstration of fresh market gourmet come together from my barstool perch was impressive , but it wasn ’ t over . The mushroom man reached over to a lily bouquet sitting in a plastic take out container of water , plucked the petals from one , then grabbed another container , this one holding pickled lily buds ( yes , I asked ) and scattered both on the salad .
The dish was devoured in much less time than it took to make it . “ Fun Guy ” supplies a handful of Montreal ’ s top chefs with foraged mushrooms and pickled lily buds . When he is not in the forests of the Eastern Townships , he can be found serving his own dishes to gourmands shopping at the Marché Atwater . publisher ’ s note
Eating local begins with learning where your food comes from , and it is the first step in making good food choices and supporting great business owners . Manitoba has its own impressive share of entrepreneurial ventures that exceed our expectations .
Ciao ! magazine ’ s annual Good Food Manitoba Awards for producer , retailer and restaurant of the year celebrate the creative promotion and use of local ingredients . This year ’ s recipients will not disappoint Ciao ! hounds who eagerly sniff out good food from every corner of our city !
Farmery Estate Brewery , a prime example of successful vertical integration , is the 2015 choice for Producer of the Year . Grass Roots Prairie Kitchen has earned Retailer of the Year for its commitment to buy from nearby and provide top notch artisanal preserves . Diversity Food Services is awarded Restaurant of the Year . It is the biggest institution Ciao ! has ever saluted with this award , and its huge heart for the region makes it the right choice . Read inthekitchen on page 8 for these stories .
August marks a second celebration for local foodies , as Ciao ! mounts its summer lunch promotion Taste the World , drawing attention to some of Winnipeg ’ s greatest ethnic eats . As you taste your way through this year ’ s features , it will become clear that Manitoba regional cuisine continues to be a stunning reflection of the creative people in this province and the top notch ingredients available .
Laurie Hughes Publisher
Made
For Each Other
Manitoba Master Potters
artist : Kevin Stafford
778 Corydon Ave .( 204 ) 475-8088 www . stonewaregallery . com
Accesorize . With all the trimmings .
1775 Portage Avenue Winnipeg 204-885-5900 www . canadiansupershop . ca
ciao ! / aug / sep / two thousand fifteen 3