what’s
hot
HERE
Winnipeg is a restaurant city.
From buzzed about dining
rooms to quiet neighbourhood
nooks, a stellar dining scene has
its roots in the land and its people.
Beet Fritters,
Prairie’s Edge
REGIONAL INGREDIENTS
Winnipeggers have a killer spread of tastes at their fingertips due to the environmental diversity of our province.
Manitoba is a land of contrasts—the vast prairie grasslands of the central plains support one of the most
productive agricultural regions in the world, the boreal forest reaches toward the Arctic tundra, Hudson’s Bay
drains a vast basin of inland lakes and a migratory bird flyway connects hundreds of acres of vibrant wetlands.
Within the city, you’ll find plates incorporating ingredients and inspiration from the province’s wild natural habitats.
LAKES: There are over 100,000 lakes in Manitoba, many
connected through a giant web of rivers that leads north to
Hudson’s Bay. Fishing is a productive pastime, with more
than 30 species biting the lines of local anglers. Produces:
Northern pike, lake trout, bass, muskie, pickerel, whitefish
caviar, goldeye (pictured)
flat, sweeping prairie overhung by an
awe-inspiring sky. Acres of rich soil
proved to be ideal for growing a wide
range of edible crops. Produces:
Wheat, oats, canola, hemp hearts,
pulses (pictured)
FOREST: The bountiful boreal forests
WETLANDS: The province’s marshy wetlands teem with life,
including beavers, birds and waterfowl. The signature ingredient
from this area, wild rice, is a nutty, dark grain harvested by First
Nations people for centuries. Produces: Wild rice, bullrushes
of our province are a forager’s dream,
producing many different kinds of
berries and edible fungi. Early settlers
were drawn by the rumour of wild
strawberries so plentiful, “you left red
footprints everywhere you walked”.
Produces: Raspberries, cranberries,
blueberries, saskatoons, strawberries,
rhubarb, lobster mushrooms, morels
(pictured), chanterelles
TASTE Winnipeg’s Culinary Guide 2019-2020
PRAIRIE: Manitoba is known for its
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