Tasty tidbits
There’s no such thing as too many food festivals, right? Winnipeg restaurants and diners are invited to celebrate Taco Week — paired with Margarita Madness — this summer from Aug. 16 to 23.
The event is sponsored by Teremana Tequila, founded by Dwayne “The Rock” Johnson, and $1 from every taco or margarita sale will be donated to local charities Harvest Manitoba and CanU. Visit tacoweek.ca for updates.
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Injera lovers take note: there’s a new Ethiopian restaurant in town. Habesha recently opened its doors at 594 Ellice Ave., with a full breakfast, lunch and dinner menu.
Among the standard fare and substantial combo platters, the eatery serves kitfo and veggie roll-ups — essentially an injera wrap filled with seasoned beef or stewed legumes. Order takeout by calling (204) 306-6200 or delivery through Uber Eats and Skip The Dishes.
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Academy Hospitality is bringing together food from all of its restaurants — The Merchant Kitchen, Pizzeria Gusto, Yard Burger, The Good Taco Fight and Gusto North — for an eclectic meal kit.
The specialty Patio Pack is $200, serves three to four people and includes a hefty selection of prepared dishes to heat, assemble and serve at home. Pre-orders can be made online until 8 p.m. on June 2, for pick-up on June 4.
Recommended fare
Ben: We’ve taken to ordering from Le’s Subs if we don’t have the energy to cook. Their vegetarian vermicelli bowl is so good, and they make a tasty meatless “pho” as well.
We recently grilled up the Impossible brand patties, and they’re my new favourite veggie burger.
Drinks-wise I’m digging both the Gran Cerdo wines from Spain’s Rioja region.
Books-wise I just finished Andrew Unger’s award-winning (and wryly hilarious) debut novel Once Removed. The Daily Bonnet author’s novel is the May selection of the Free Press book club.
Eva: I picked up dinner from The Roost last weekend and while the adorable rooftop Corydon Avenue bar is known for its cocktails, the food menu did not disappoint. The vegetarian Roost burger was simple and satisfying, but the fried chicken steam bun took the cake. It was sweet and crispy with a hit of pickle and a dilly cream gravy or Schmaundt fat (they also have pickerel cheek and buffalo tofu versions).
What’s simmering
Spring has finally sprung, but we’re already thinking about fall. The Free Press arts and life team is following a whole bushel of Manitoba ingredients through the growing season this year for a major feature to be published at harvest time.
Last week, senior copy editor Jill Wilson stopped by Loaf and Honey’s cheese facility near Warren, Man. to chat with chefs Dustin Peltier and Rachel Isaak and find out how their cheese gets its start.
Free Press photographer Mike Deal gets an action shot of Loaf and Honey co-owner Dustin Peltier stirring curds to make Golden Prairie Trappist-style cheese at the facility near Warren, Man. (Jill Wilson / Winnipeg Free Press)
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Low Life Barrel House started as a “side project” of sorts between Barn Hammer Brewing Co.’s Tyler Birch and his friend Adam Carson. They’re moving the project out from under Barn Hammer’s Wall Street facility and into a space on Daly Street North. Ben is following the brewery and tap room’s progress — they’re hoping to open this fall.
Low Life Barrel House co-founder Tyler Birch stands in the future home of Low Life Barrel House. The space has been gutted and construction has begun in the Daly St. N. building that previously housed Electra Sign. (Mike Sudoma / Winnipeg Free Press)
Recipes and reviews
Tomato-forward gnocchi: In our latest Homemade feature, chef Brent Genyk, co-owner of Harth Mozza and Wine Bar, shares his recipe for silky smooth gnocchi in pomodoro — a simple sauce of tomatoes, garlic, olive oil and basil.
Bonus points if you use local greenhouse tomatoes from Greenland Gardens.
RUTH BONNEVILLE / WINNIPEG FREE PRESSPairing hearty pomodoro sauce with homemade gnocchi makes for a filling vegetarian meal.
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