foodsources
she thought most people would enjoy, incorporating
punchy ingredients like horseradish, curry, berries
and herbs. The resulting condiments are well-rounded
and versatile, making an excellent topping for burgers,
dressing for salads or dip for veggies. Canadian Maple,
Beer Chipotle and Hot Honey Jalapeno are just some of
the options.
In ode to her horseradish-loving husband, Carly
created a Honey Horseradish flavour, which has
now become the brand’s bestseller. Cranberry Wine
is a seasonal offering that flies off shelves from
Thanksgiving until February. The savoury blend of tart
cranberries, tangy red wine and warm spices with a hint
of orange play nice with turkey, ham or baked brie.
With seven varieties currently catering to any
mustardy preference, Carly still plans on eventually
expanding the line.
Smak Dab may be homegrown, but word of the
scrumptious sauce has spread. The product is now
available across the country. Smak Dab can be easily
found on the shelves of Red River Co-op, Save-On-
Foods, De Luca’s, Piazza de Nardi, Sobey’s and Safeway.
Winnipeg menus including those of Boon Burger, Fools
& Horses, Gates on Roblin and Thermea Nordik Spa
incorporate Smak Dab into their dishes.
Carly Minish-Wytinck and her grandpa.
If all that isn’t incentive enough to sample the savoury
sauce, Carly also publishes a 35-page cookbook twice
a year that features Smak Dab recipes. Proceeds from
the books go to Habitat for Humanity’s Women Build
Program.
For more information or to contact the business, visit
www.smakdab.ca.
N OW S E RVI N G
20 FINE WINES
C U R AT E D B Y
VÉR O N I Q U E R IVE ST
TO P F E M A L E S O M M E L I E R I N TH E W O R L D
C O M E S E E WHAT WE’R E PO U R I N G
FIND US IN THE FOOD HALL AT TH E FO R KS MAR KET
Freefi eld Organics owners Erna and Franz Kracher
ciao! / oct/nov / two thousand eighteen
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