Canada

RAW:ALMOND NIGHT FIFTEEN – RIVER REPORT FEAT. RICHARD LAM

Sous Chef at Yujiro Japanese Restaurant talks RAW:almond river pop-up.

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RAW:ALMOND NIGHT FIFTEEN – RIVER REPORT FEAT. MANDEL HITZER AND OUTDOOR EDUCATOR SLEEPOVER PALS

Mandel is joined by four Winnipeg teachers for a night camped on the frozen Assiniboine River.

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 FIVE – RIVER REPORT (MEETING VLOG)

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.

#GreatCanadianSleepout

#GreatCanadianSleepout

For more information about the community organizations Mandel Hitzer believes are worth spending three weeks camped on a frozen river for, please click through.

Boys and Girls Clubs of Winnipeg

FortWhyte Alive – FortWhyte Farms program

Resource Centre for Manitobans who are Deaf-Blind

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).

RAW: almond 2014 – repost from ‘Only in the Peg’

photo by Jacqueline Young

Ben Kramer and Aron Epp cooking at RAW:almond 2013, photo by Jacqueline Young

Mandel Hitzer and Joe Kalturnyk, photo by Jacqueline Young

RAW:almond founders Mandel Hitzer and Joe Kalturnyk, photo by Jacqueline Young

RAW:almond 2013, photo by Jacqueline Young

RAW:almond 2013, photo by Jacqueline Young

Read original post on Tourism Winnipeg’s visitor blog: RAW: almond 2014.