THE COOLEST WEEKEND BRUNCH GOING IS ALMOST GONE, SO GET DOWN THERE

DON'T MISS OUT ON THE COOLEST WEEKEND BRUNCH GOING

Delicious Tansi-style breakfast corn dog on the frozen Assiniboine River.

This weekend marks the last opportunity to brunch on ice for 2014. Head on down to RAW:almond Saturday or Sunday between 9 am and 2 pm to for a multi-course brunch feast from Talia Syrie and her Tansi Restaurant team. Brunch is $22 (cash-only). This week’s menu promises new delights such as fresh cornbread and baked beans, and sweet potato blintzes with ‘slaw and pulled pork, plus the fitting return of the most apt river pop-up grub: Red River Cereal.

Check out The Manitoban’s impression of last weekend’s brunch, which includes Talia Syrie’s delicious ambition: “We tried to deep fry something in every course.” Listen to podcast featuring full length interview via Katy’s Kitchen. Super interesting window into logistics of cooking on a frozen river.

Pancakes and Poppy bacon.

Pancakes and Poppy bacon.

SPICE ON ICE – CHEF VIKRAM VIJ AT RAW:ALMOND RIVER POP-UP

SPICE ON ICE - CHEF VIKRAM VIJ AT RIVER POP-UP

Chef Vikram Vij.

Sixty super lucky folks are in store for a truly memorable meal this week in Winnipeg. Not only will they dine in an intimate ten seat tasting lounge of a beautiful temporary restaurant on the frozen Assiniboine River, their chef for the evening will be Vikram Vij.

The renowned chef of Vij’s Restaurant in Vancouver, BC is “thrilled to be a part of such a creative pop up dining experience in Winnipeg”. The uncultivated culinary frontier, like RAW:almond, is familiar territory for the visionary chef. Read more in Bartley Kives‘ story ‘Celebrated Vancouver chef accepts icy invitation to bring his Indian vision, cuisine to pop-up restaurant on the river‘.
Vikram is “excited to share his heritage and indian cuisine with diners, and to help infuse an ethnic twist to this food festival”. Chef Vikram Vij cooks in the tasting lounge of RAW:almond February 3 and 4, 2014.
RAW:almond co-founder Chef Mandel Hitzer, Chef Vikram Vij and RAW:almond co-founder Joe Kalturnyk. Photo by Brett Howe.

RAW:almond co-founder Chef Mandel Hitzer, Chef Vikram Vij and RAW:almond co-founder Joe Kalturnyk. Photo by Brett Howe.

RAW:ALMOND NIGHT TEN – River Report

The crew reports from the ice on the tenth night of RAW:almond.

RAW:ALMOND AT WORK – image gallery

This collection of low grade photos offers a glimpse of kitchen action at RAW:almond 2014 thus far. Culinary talent depicted hail from these fine Winnipeg eateries: Bistro 7 1/4, deer + almond, Deseo BistroDiversity Food ServicesElements the Restaurant, Lobby on York and Segovia Tapas Bar and Restaurant. Cyrus Smith lives in Berlin.

RAW:ALMOND NIGHT EIGHT – RIVER REPORT

Night eight on the river brought diesel mittens, a light show dance party, refried bean and coconut ice cream props and Champagne tops.

RAW:ALMOND NIGHT EIGHT – Chef Scott Bagshaw recaps; intro by Chef Mandel Hitzer

Filmed January 31; the eighth night of RAW:almond marked the fourth night in the kitchen for Chef Scott Bagshaw of Deseo Bistro.

RAW:ALMOND – CTV WINNIPEG: RIVER RESTAURANT GAINING ATTENTION

http://winnipeg.ctvnews.ca/video?clipId=285125

‘Why let mother nature get in the way of us having a good time and doing something really fun?’ – Scott Bagshaw, returning #riverpopup chef, pretty much sums things up the spirit of RAW:almond to CTV Winnipeg.

RAW:ALMOND NIGHT SEVEN – Post-game chef chat feat. Aron Epp and Ben Kramer

Aron Epp, Chef de Cuisine at Diversity Food’s restaurant Elements, and Ben Kramer, Executive Chef of Diversity Food Services Inc., talk RAW:almond.

BRUNCH ON ICE – Saturdays and Sundays are Fun Days with Tansi at RAW:almond

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.