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‘s first visit to Winnipeg and RAW:almond experience was a mutual pleasure.
The crew reports from the ice on the tenth night of RAW:almond.
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.
Read original post on Tourism Winnipeg’s visitor blog: RAW: almond 2014.