Sous Chef at Yujiro Japanese Restaurant talks RAW:almond river pop-up.
Mandel is joined by four Winnipeg teachers for a night camped on the frozen Assiniboine River.
Chef Edward Lam of Yujiro reports on his experience cooking at RAW:almond.
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.
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.
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.
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.