Dec/Jan 2015 Number ninty-five | Page 62

peppercorn gravy with house cut fries .
The excess of ales gives way naturally to hearty European influence . House made doughy pretzels are perfect vehicles for smoky beer-spiked cheese dip and tangy , peppery beer mustard . Continue an Oktoberfest inspired feast with the sausage party , a choice of kielbasa or bratwurst paired with sauerkraut . Locally made potato and cheese perogies , smothered in sour cream and cloaked with bacon and chives is comfort in a bowl .
Pub grub like hearty burgers , sandwiches , and comfort food round out the spread . The Benson Brother ’ s Brewery burger ’ s toasted bun supports a juicy sirloin patty piled high with cheddar , bacon and crispy onion
the prairie land . Barley Brothers is open Mon-Sat
11 am until late . Sun 11 am-11 pm .
RIPE BISTRO Neighbourhood . . . . . Corydon Address . . . . 842 Corydon Ave
Phone . . . . . . . 204-284-7916 Entrées . . . . . . . . . . .$ 12- $ 19
Manitoba ’ s nutrient-rich soil is ideal for the wide variety of crops that have traditionally earned our province the title of Canada ’ s bread basket . Out of this same soil springs Ripe Bistro , using time-honoured traditions and prairie product to create a menu of cooking and comfort food brings back memories of good eating . Meals that have been enjoyed through generations get a shout out , like fluffy French toast , amped up with star anise marinated figs and sautéed bananas . Ingredients that have been part of family traditions , such as bannock , pickerel and sauerkraut , are fused with globally-influenced interpretations that are part of our changing food landscape . Immigrants from diverse cultures have brought their cooking styles to the city , and chefs like Thomas Pitt re-imagine those dishes with techniques that create something fresh , from flavourful shakshuka to a curry-punched chicken wrap .
For a refreshing starter , opt for a salad of grilled zucchini , roasted red
rings . Sides include a healthy pile of reddish-purple braised cabbage . The earthy flavours are star players in this main . Favourites like mac ' n cheese are elevated with confit pork belly and smoked jalapenos .
Lighter items balance the selection , offering salads and flatbreads . A sprinkling of quinoa in lemon buttermilk dressing a bounteous pile of kale slight nuttiness . Crisp flatbreads are decked out with gourmet ingredients like spicy chorizo and chilli garlic oil .
Hop heads and game day crowds may flock to this zealous brewhouse , but underneath the suds is a bighearted dedication to cooking from edible odes to Manitoba ingredients .
Inside the former Mise location on Corydon Ave , décor is minimal , with chalkboard specials and deep red walls creating cozy bistro atmosphere . Dinnertime brings romance to the dining room with the help of flickering candle light . Adding to the warm ambiance , friendly waiters promptly serve drinks and chat with customers .
Bringing the outdoors to the table , the menu celebrates nature with vegetables and fruits that are fresh from the garden . Plump tomatoes and aromatic herbs grown on-site surround patio diners during warmer months .
Pitt ' s dedication to from-scratch peppers and heaping greens , which give contrast to an unexpected bite of grapes , tossed in a white balsamic dressing . Other beginnings that embrace the localvore spirit are matzo ball soup and popular wild rice latke fries .
House smoked meats imbue campfire flavours into the chicken quesadilla , accented with zingy lime sour cream . Sandwiches nod to Winnipeg diner culture with tried and true favourites , given playful names . The Jewish cowboy packs a hearty bite that requires a fork and knife . A mountain of tender brisket is piled high on a soft bannock bun ( Pitt ' s mother ' s recipe ). “ You gotta have this
60 ciao ! / dec / jan / two thousand fifteen