Where November December 2018 WhereNovDec18_Digital | Page 25

B y m aT T H e w k r u c H a k
eDiTor'S piCk
pumpkin DiSheS
making her mark
Through hard work and following her passion for
cooking, chef Jackie Hildebrand climbed her way
up the culinary ladder at Hy’s Steakhouse and
Cocktail Bar. The 34-year-old began her career
at Hy’s in 2005. after just two weeks, she knew
she "wasn't leaving." in January, she became the
first female executive chef in Hy’s 63-year history
in canada. while her menu features all the
steakhouse classics – from filet mignon to
caesar salad to french onion soup – she's always
looking to take on new trends and adapt to
dietary needs. a meatless meatloaf has become
a huge success and fan favourite. 1 lombard Pl,
204-942-1000, map 1: O-4
now open
chefs use pumpkin in salads, entrees and
desserts. The seeds add crunch and a nutty
flavour to dishes, while the pureed pulp gives
a mild sweetness. Here are five pumpkin picks
that offer a unique take on the ingredient.
Pickled pumpkin seeds add acidity and top
off The VG Restaurant’s elegant romanesco
and artichoke salad with celery root and
house smoked duck. 2 lombard Place,
204-985-6255, map 1: O-4
Pumpkin meets pasta at BerMax Caffé +
Bistro. a large portion of bite-sized ravioli
stuffed with sweet, creamy pumpkin filling
satisfies. 4-1800 corydon ave, 204-691-0044,
map 2: d-3
Corrientes Argentine Pizzeria’s summer
Time pizza (pictured above) includes uncon-
ventional toppings like pumpkin seeds. The
seeds add crunch and work fabulously with the
prosciutto, figs, arugula, ricotta, brie and goat
cheese. 137 Bannatyne ave, 204-219-5398,
map 1: O-4
eschew traditional pumpkin pie and head
to Baked Expectations for a slice of delectable
pumpkin amaretto cheesecake. This creamy
dessert, with hints of liqueur, is topped with
whipped cream, dusted with cinnamon and
is perfect with a cup of coffee after dinner. 161
Osborne st, 204-452-5176, map 1: s-3
Brazen Hall adds a hint of pumpkin to its
clove and cinnamon cake with its pumpkin
white chocolate ganache accompaniment. The
sticky beer caramel, buttermilk cream and pie
crust crumble topping gives the pumpkin spiced
latte a run for its money. 800 Pembina Hwy,
204-453-7980, map 2: e-4
foodies can now enjoy chef wayne martin's elevated comfort food at his
new downtown restaurant. The second Capital Grill location (pictured) has a menu that includes
favourites from the charleswood restaurant, like dungeness crab bites with apple slaw, and bucatini
pasta with basil cashew pesto. gourmet pizza, bacon and grilled corn or prosciutto and arugula, is a
new and exclusive addition to the downtown menu. 275 Broadway, 204-416-1144, map 1: Q-4. The
Black Bird Brasserie brings a french inspired menu to st. Boniface, home of winnipeg's francophone
community. dishes include pickerel a la meunière – a tender, lightly coated fillet on a bed of israeli
couscous with lemon caper butter sauce and crunchy capers – and the lyonnaise salad with its
creamy poached egg atop crisp frisee lettuce. The restaurant is owned by the team behind The grove
and cornerstone. 101-300 Tache ave, 204-505-0760, map 1: r-6
november/december 2018
where.ca
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