100 Mile Dinner Winnipeg Manitoba Canada

Last night I had the pleasure of preparing a meal using only Manitoba products. It was a challenge but this is the result. Thank you to Sheila Nash from the MLCC for her help in finding nice Manitoba beverage pairings for the meal.

Appetizers
PICKEREL CHEEKS
sautéed in notre dame butter & manitoba birch wine,
seasoned with house garden herbs,
garnished with home grown pea shoots and manitoba caviar

HOME MADE LIGHT SPELT BREAD
(flour from tall grass prairie bakery)

Entrées
MANITOBA GOLDEYE
smoked & barbequed

BISON RIBEYE MEDALLIONS
in a saskatoon berry reduction


(photo by Karen, Fettucini and Bread by Desmond, Ceramic bowl by Manitoba Ceramic Artist, Kevin Stafford from Stoneware Gallery)
HOMEMADE FETTUCINI
(tall grass prairie bakery flour, local eggs & fresh pressed sunflower oil)
tossed with burnt notre dame butter, roasted garlic, manitoba cheeses &
rainbow chard chiffonade

Dessert
PAVLOVA
from local farm fresh eggs
topped with a curd from manitoba strawberries

Beverages
HALF PINT BEER
4 kinds from the winnipeg brewer

RIGBY ORCHARDS RASPBERRY WINE
from killarney,
served to the queen on her jubilee tour

DD LEOPARD WINES
from winnipeg,
birch & strawberry ice wine varietals