This was last weekend’s Tansi Brunch at RAW:almond. Pretty darn delicious.
Luckily, it’s about to happen all over again this weekend (Feb 1-2) and the next (Feb 8-9), from 9 am-2 pm. Everyone is welcome, no tickets or reservations required.
The multi-course, walk-up brunch costs $22 (cash only). It’s not surprising the food is delicious with Talia Syrie in the kitchen. The Tansi Restaurant at Neechi Commons food coordinator and The Tallest Poppy owner is well-known for doing right by brunch.
New to this weekend’s Tansi menu: Corn beef hash with biscuits and gravy! And something simply called ‘hot mess’ that involves chocolate.
The most exciting brunch development is the new Marshmallow Tasting Bar debuting this weekend.
For $7 (cash only) try four flavours of handmade marshmallow: Sweet sugar-dusted, Blueberry spicy chili lime chocolate-dipped, Salty chocolate-dipped, and Chili flaked in sweet lemon ginger sauce.
For more menu deets check out Talia on Twitter.
Thank you to active members of Winnipeg’s food community, Kevin Bailey and Shel Zolkevich, for sharing their Tansi brunch photos. Shel has a great piece on weekend brunch in her River City Kitchen column.
RAW:almond is located on the frozen confluence of the Assiniboine and Red Rivers, adjacent the Red River Mutual Trail in Winnipeg, Manitoba.
Drew Kozub of Breakfast TV Winnipeg visits Mandel Hitzer’s frozen river campsite to wake up chef for a chat.
There are many ways to donate to the Great Canadian Sleepout in support of Boys and Girls Clubs of Winnipeg, FortWhyte Alive and Resource Centre for Manitobans who are Deaf-Blind. Stop by deer + almond, The Forks Market office (2nd floor), RAW:almond or online via paypal here.
We see you, Winnipeg. And we like what we see. Each evening (and weekend morning) at RAW:almond we nod in appreciation of your sartorial splendour. Your apt and calculated layering, luxe collection of vintage furs, and array of hats (OH, the hats!) speak for themselves: We’ve got a happening Northern aesthetic. A look too cool too keep under wraps. So, in the collaborative spirit of our #riverpopup we invite you to share your #ColdCouture selfies!
Simply send snaps of you and your crew at RAW:almond to firstname.lastname@example.org and I’ll compile and post them. Include your name and Twitter handle if you like. We’ll all be internet famous!
Meet the people behind pop-up restaurant-on-ice RAW:almond.
We’re introduced to The Warden who lays down river law. Next, our intrepid team of ‘Problem Solvers’ reflect on living in a barbarian world, evoke a mega metaphor and channel spirited energy.
Mandel reports on improved sleeping conditions, talks about community and tradition, and puts out an open call for art and collaboration at RAW:almond.
Mandel beds down for night three of twenty-one on the frozen confluence of the Red and Assiniboine rivers in Winnipeg. He gives thanks for good people all around and reflects on the most challenging night for crew of RAW:almond 2014 so far. Our intrepid chef realizes his routine is changing. That his spirit is changing. He receives a powerful gift.
For more information about the community organizations Mandel Hitzer believes are worth spending three weeks camped on a frozen river for, please click through.
FortWhyte Alive – FortWhyte Farms program
There are many ways to donate to the Great Canadian Sleepout in support of Boys and Girls Clubs of Winnipeg, FortWhyte Alive and Resource Centre for Manitobans who are Deaf-Blind. Stop by deer + almond, The Forks Market office (2nd floor), RAW:almond or online via paypal here (please select Great Canadian Sleepout).
Read original post on Tourism Winnipeg’s visitor blog: RAW: almond 2014.
ShawTV #GoWinnipeg chats with RAW:almond founder and designer Joe Kalturnyk.