Images

LAST SUPPER

LAST SUPPER

Glass noodles and anchovy by Aron Epp and Ben Kramer. Photo by Jacqueline Young.

Well we made it, almost. Tonight will bring the final service at RAW:almond 2014, with chefs Ryan Lachaine and Jason Barton-Browne joining Mandel Hitzer to heat up the kitchen-on-ice one last time. See you on the river, Winnipeg!

SPIRITED ENERGY SPIRIT ANIMALS

SPIRITED ENERGY

Much love for this capture of a tender, Canadian moment shared between Chefs Ryan Lachaine and Mandel Hitzer last night on the ice. Is Ryan wearing The Warden’s chapeau? These two will be back in action (posing and cooking) tonight for the second last evening of RAW:almond 2014.

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 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.

#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).