LocalFare 2022-2023

DESTINATION DINING

Dining atYWG

CLEAN FEELS GOOD

Clean feels good. That’s how we see it at Jani-King.

We are ready to take care of all of your cleaning needs. From maintenance cleaning to big one-time jobs, emergency service to seasonal specialty cleans, Jani-King takes the stress, hassle, and worry out of your janitorial needs.

Jani -King is the top-ranked commercial cleaning franchise. Our programs have been designed and perfected for over 50 years of service.

We value our role, and glow in seeing how our work and our services contribute to a healthy and vibrant community.

I would absolutely recommend Jani-King to any business, be it a sister company or not! Daniel (our Jani-King Franchisee) and his crew have been incredibly approachable, accommodating and they keep this restaurant clean and shining! I would 10/10 recommend!

–MONTANAS 3073

A Message from the Executive Director & CEO

A guided path out of a hurricane into sunnier days

Dear readers and foodies,

There has never been a more trying time in the restaurant industry than this past year. I revert to my younger years when I was operating restaurants, trying to balance the costs of doing business with growing revenue and I remember the challenge it was. This past year has brought to light a new level of challenges, while trying to balance the patience and passion that is so integral to our industry. As we all have faced so much determent and diversity in our day to day lives as part of this new normal, we now recognize that the road ahead will be so windy that it will emulate more of a theme park than a way of doing business.

The MRFA has faced these challenges head on, and as the ultimate foodie, we continue to shoulder industry challenges, such as staffi ng, rising labour and costs of food, major operational changes; we take these topics very seriously. As we continue to see our industry make operational changes that will allow them to be viable for the future, the single most important part of our industry remains as strong as the day the fi rst restaurant opened its door and that is hospitality.

Our voice is clear as we move into 2023, and we will not allow these challenges to defi ne our industry. A long-term approach is needed now more than ever. How do we accomplish this? Long-term thinking, not short-term, and permanent solutions, not temporary ones. I am taking a personal approach to moving these challenges forward with an ultimate focus on why I choose to be a restaurant operator and not a car stereo installer at a big box store (a what? Yes, they did exist). This 27-year-old decision put me in this chair, shouldering the success of a continued recovery. How do we do this? Simply by showing every Manitoban that the drive of the restaurant industry is the only place to work and play. With this comes passion, passion brings hospitality, and hospitality brings success. I hope you are reading this at the return of the fi rst Gala dinner in 15 years; remember gatherings? There is no one better at bringing people together to celebrate than foodies, and the MRFA continues to captain this ship, with smooth waters ahead…

Sincerely,

The single most important part of our industry remains as strong as the day the rst restaurant opened its door and that is hospitality.

THE LEFTOVERS FOUNDATION

2022 MRFA Golf Tournament Charity Partner

Dear supporters and members of the Manitoba Restaurant and Food Service Association, My name is Julia Kraemer and I am the Winnipeg City Coordinator for the Leftovers Foundation. I would like to take this opportunity to thank the MRFA for their support of the Leftovers Foundation’s Winnipeg operation. The funds raised and donated from the 2022 Golf Tournament have assisted us in our mission to reduce food waste and increase food access.

The Leftovers Foundation’s Rescue Food program is a mobile app-based network that connects food donors to service agencies through community mobilization.

We rescue food waste:

• Food close to, at, or past its printed best before date

• Products with damaged packaging

• Food that has been overproduced

• Unserved food from catered events

• The bag of apples with one bad in the bunch

We catch good but unsellable food in time to be consumed and have volunteers deliver it to grassroots organizations and service agencies that are assisting those who are food insecure in Winnipeg. While Leftovers originated and operates in Alberta, the Winnipeg operation is the largest in terms of volume rescued.

The need for food is diverse, as the number of people in our city in food insecurity has only grown since the pandemic. In 2021, our Winnipeg operation alone rescued over 518,000 lbs. of good food from landfill; that translates to over 342,000 meals served and the equivalent to over 290,000 lbs. of carbon emissions. We surpassed this volume in 2022, yet we still have a growing waitlist of service agencies looking to receive recurring donations. In 2023, we will work to diversify our reach and work with our business partners to hold community in mind as they create circular solutions to their waste diversion plans. The unique aspect of our model of food rescue is that we mobilize the community. Through our app, community members can sign up for routes in their area and spend an hour or so of their own time and resources to deliver food that needs to be eaten today, to folks who need to eat, today.

This model helps to offset the cost, labor, and time of the service agencies who are providing shelter, harm-reduction supplies, and life-saving resources to our city’s most vulnerable.

These agencies include:

• Resource Assistance for Youth

• 1 Just City

• North Point Douglas

Women’s Centre

• Sunshine House

• Spence Neighborhood Association

• Rossbrook House

• Bear Clan Patrol

All of our agencies have seen an increase in demand in the last year. Due to staffi ng and storage constraints, these service providers may not always be able to accept donations, so we work to solve those logistics for them. We have a warehouse space in the North End where we are able to accept, sort, store, and distribute large scale donations – think truck loads and pallets stacked high. The fridges and freezers we use for food storage at our warehouse operation are so hugely important: keeping food safely stored for when and where it is needed most. Food insecurity is not a choice anyone makes. It can happen to anyone, at any time. While we know that rescued food will not address the root causes of food insecurity, we have seen fi rsthand how rescued food functions as a harm-reduction strategy. We are committed to using our platform to push for larger systemic change, getting to the root causes of this issue, and advocating for more innovation to create circular food systems. Our food landscape needs changes that will create dignity in access for all people and allow our planet to heal.

Your generosity, belief in, and support for our mission to reduce food waste and increase food access is so greatly appreciated. It will flow into so many communities. As you reflect on your past business year and look forward to the future, I encourage you to look for ways that your teams can use your unique circumstances in the food system to help make a difference. If you are interested in partnering with Leftovers, please do not hesitate to get in touch.

In community,

juliakraemer@rescuefood.ca www.rescuefood.ca

For 125 years, our people, our customers, our suppliers, our partners and our communities have worked together for good. We conduct good business and bring good people together over good food.

Our shared experiences are what create the Gordon Food Service® story. Every order, every delivery, every meal.

Here to serve you at gfs.ca.

YOUR GENEROSITY, BELIEF IN, AND SUPPORT FOR OUR MISSION TO REDUCE FOOD WASTE AND INCREASE FOOD ACCESS IS SO GREATLY APPRECIATED.

An impact statement from one of our agency partners, Makoon Transitions Inc. Makoon is a safe space in Winnipeg for families and children who are transitioning out of the Child and Family Services system.

DONATE FOOD

Leftovers food donors get to set their own parameters – we can accommodate daily, weekly, monthly, or ‘on-demand’ pickups. Our services are totally free and have a 95% completion rate, even though our pickups are almost exclusively done by volunteers! How can you reduce food waste in your own establishments? I would be delighted to introduce your businesses to our network in a way that centers the needs of your team while also serving a need in the community.

DONATE FUNDS

We operate through grant funding and private donations and do not have guaranteed operational funding. Your donations today will help keep our fridges and freezers running on Jarvis Avenue and empower the social service agencies in our city doing life-saving work, all while bolstering their food security initiatives. rescuefood.ca/donate

DONATE TIME

Download the Rescue Food app and register as a volunteer to fi nd routes in your neighborhood that fit your schedule. We are doing the work to understand the needs of each of our service agency partners, and matching them with the kind of food they can use. We work within the frameworks established by our food donor businesses to assist in their edible organics diversion. The heart of our operation, though, is our volunteers: the folks who use their own time and resources to move food to those in need. rescuefood.ca/volunteer

SPREAD THE WORD

Help us grow organically by sharing with your networks what the Leftovers Foundation does!

Follow us on social media:

Instagram: instagram.com/leftoversfoundation

Facebook: facebook.com/leftoversfoundation

Twitter: twitter.com/LeftoversFdn

“Our program has been partnered with Leftovers Rescue Food for just over a year, and in that time it has changed what food security is for the families that we support. In this time period, we have seen less need for outside agency support and our families have gained that extra sense of security and ability to utilize their already limited budgets to improve their quality of life in the future.”

• Help workers heal faster with modified or alternate duties and a timely and safe return to health and work

• Retain valuable employees

• Reduce your WCB costs

The WCB is here to help you get started.

for better business and better recovery

Casinos of Winnipeg

Toukie’s Lounge

Toukie’s Lounge is Club Regent’s newly expanded stylish lounge environment conveniently located amidst your gaming experience. Toukie’s houses a fully stocked bar, high-defi nition TV screens, and mouthwatering food specials.

Lo 180

Sit-down dining at McPhillips Station Casino has moved to the 2nd level at LOFT 180 presented by Coors, featuring an à la carte menu with a variety of options, from fi nger foods to a full selection of sandwiches and entrées. Our full bar features a selection of local craft beer and exciting cocktails!

Site or Virtual Assessment: Waste management consultations with our knowledgeable team

Resources: Workplace recycling toolkit, presentations, educational signage, and posters

Recycle Everywhere Bins: Available for common areas such as suites, lunchrooms, o ce spaces or outside entryways

G.J.Andrews Food & Wine Shoppe

Winnipeg’s premiere specialty food and wine store.

G.J.Andrews has been providing wine to restaurants, hotels and clubs for over 25 years. As a volume purchaser of wine, we feel licensees deserve the best pricing possible, so we can all be profitable.

We understand the tight margins restaurants work within and know that every dollar you save is another dollar towards profitability and continued success. Our continued licensee business is a testament to our commitment to our customers.

We will assist you in sourcing new wines not available in normal outlets, so your wine menu will reflect your establishments uniqueness. The pricing

on your unlisted wines will have you wishing you had contacted us many years ago.

Our pricing practices will help with your success. If you would like to be on our email list for our periodic sales that you would use for features and specials, email us at gjandrews@gjandrews.ca and ask us to add you to our licensee list. These sale prices will allow you a minimum 25% margin increase with wine specials and features.

Call George Andrews for an informative discussion on how G.J.Andrews Food & Wine Shoppe can help you.

We Know Good Food and Wine! Ph. 204-284-9797

Uber Eats

Uber Eats’ fi rst global launch was right here in Canada, in Toronto in 2015. It has grown to help deliver over 300 million meals from over 60,000 restaurants. It’s been a huge boost in demand for businesses, helping connect them with new customers from across the city, increasing orders and demand, and ultimately helping restaurants create new jobs.

Canadians’ adoption of online food delivery skyrocketed during the pandemic out of necessity, but has now become part of everyday life. We picked up this habit of ordering food delivery a few nights a week and, beyond that, people have become comfortable with ordering other essentials like groceries too. During the pandemic, 76 percent of surveyed restaurants said they would have had to close their doors without their partnership with Uber Eats.

Customers’ desire to have delicious, locally prepared dishes arrive at their door provides a tremendous revenue opportunity for restaurants. Because it’s not just delivery to existing customers, but discovery for new customers too. At Uber Eats, we’re helping hungry Canadians fi nd local restaurants they’ve never tried before. 70 percent of people on Uber Eats say that food delivery apps have made it easier for them to discover new places to eat. Uber Eats features and campaigns such as Ads, Promotions, and Loyalty Programs help restaurants attract and retain customers, ensuring they remain competitive, and grow in an ever-expanding market. And we’re just getting started.

The best way to support local restaurants is to dine in. The next best way is to place an order for pickup or delivery. That’s why we’re continuing to support restaurants as they open up with new app features, like pick-up, where eaters can order ahead of time and pick up their food. We’re also creating new ways for restaurants to engage with their customers with the new dine-in feature, where eaters can order food to their table through the app.

Over the last few years, Uber Eats has invested heavily in its delivery business outside of takeout. Uber Eats’ off erings now span grocery, alcohol, convenience, flowers, retail and more. We’re continuously expanding the in-app selection by bringing new

merchants onto the delivery platform to deliver Canadians their favourite things.

We’re constantly innovating as we look for new and exciting ways to proactively help merchants stay ahead of the curve and build their business.

Customers’ desire to have delicious, locally prepared dishes arrive at their door provides a tremendous revenue opportunity for restaurants. Because it’s not just delivery to existing customers, but discovery for new customers too. Use

DINING DESTINATION

Talking Hidden Gems and Well-Loved Hotspots Across Manitoba

What are the makings of a Manitoba hotspot?

As patrons, we Manitobans tend to be loyal to our institutions. When we have favourites, we keep them and we share them with friends, family and visitors. Some have been around for decades, some for centuries, and all hold a special place in our hearts. Many have undergone changes big and small, from new menus to new locations, discreet renos to total facelifts.

The undercurrent of the Manitoba favourite has remained the same; great service, great food and drinks, and, perhaps most importantly, that special sense of place. That je ne sais quoi that keeps us coming back, time and again. A specific spot that is not just a location, but a destination. I reached out to a few of the best-loved Manitoba standbys, wanting to answer the question: what makes a hotspot?

BAKED EXPECTATIONS 01

It is impossible to talk about Winnipeg favourite hotspots without talking about Baked Expectations. This little-bakerythat-could is celebrating 40 years in 2023, and is going back to its roots. It started as a dessert bakery, and this year, owner and founder Beth Grubert made the decision to focus on desserts alone once again. “It was time. I have been doing this since I was 21, and my kids convinced me to focus on the part I love and that makes me the happiest.” What makes her the happiest is also what makes Manitobans the happiest –we have been flocking to her bakery since 1983 for lasting favourites like Cherry Cheesecake, Tia Maria Torte, and the Winnipeg classic, the infamous and beloved Shmoo.

The aesthetic of the bakery and its dining room have not changed since Baked Expectations opened – it still has the same retro diner feel, with the original red chairs and tables, and the same vinyl bench layout. “You know, I used to fi ght the ‘diner look’ in the beginning. But I am emotional about every aspect of this restaurant, and I cannot change it now.”

The iconic floor-to-ceiling windows and open circular concept are central to the beloved bakery’s charm, as are the pop art and neon signs that decorate the walls. “With every campaign, we add on new signage, designed for me by Marcelle Lussier at Urban Ink.” The broad collection of slogans and graphics are a testament to how long Beth has been dedicated to keeping things fresh in her restaurant. From themes to seasonal décor, she has been consistently adding bright colour to this little corner of Osborne village.

Baked Expectations has played host to a whole range of “lifecycle events” as Beth calls them, including endless scores of fi rst dates and many an engagement. It also serves as a piece of home we can – literally– box up and take with us when we go. “A couple who had just flown in to Winnipeg came in to pick up a cake to take to their family – they came straight from the airport. We were their fi rst stop. Stories like those are not lost on me.”

The bakery’s continued success throughout the pandemic gives more insight into how and why it has survived and thrived as a cultural icon for so long. “I had a product that can always make people feel better, and it is very amenable to being packed up and sent on its way.” But, if other bakeries can do the same thing, why here? Simple, says Beth; “Who else can say they have a full display case of 40 cakes made fresh every day?”

After four decades in the business, I had to ask her: what makes a 21-year-old want to open a bakery? “Desserts are more fun.” says Beth, “I wanted to do something extraordinary.”

“I had a product that can always make people feel be er, and it is very amenable to being packed up and sent on its way.”

THE FORKS

Probably one of the most important things to remember about The Forks is that it has been a hotspot for much longer than Winnipeg, Manitoba or even Canada has existed. The meeting of these two rivers, one from the west and the other from the south, means that The Forks acted as an intersection of trade for Indigenous peoples, and later, the European settlers and fur traders, like the Voyageurs. The Forks eventually served as the administrative headquarters of the Hudson’s Bay Company and as the main disembarkation point for new immigrants in the 1870s.

In 1974, it was declared a National Historic Site.* Fast forward to today, and The Forks has taken on a whole new life as not only a shopping centre and food hall, but also as a new social gathering spot in The Common.

“The Food Hall is constantly evolving,” says Jenna Khan, communications specialist for The Forks. “We want to ensure we are always off ering a unique experience with creative, chef-led concepts. The Common is likely what people fi rst notice when they walk into The Food Hall –our craft beer and wine kiosk located in the centre aisle of The Forks Market off ers a wide selection of 20 beers on tap and 20 wines, curated by top beer and wine experts.”

The beer list is currently curated by Lauren Richard, an Advanced Cicerone based in Toronto, with specialties in menu curation, beer and food pairing, guided tastings, and festival education. The wine list is curated by Master of Wine Rhys Pender, based out of his own vineyard in BC.

This change came about in 2014, when a few open spots in The Food Hall led to the decision to reinvest in this historic location. “We noticed that the people coming to The Forks were tourists and visitors to Winnipeg. People came and visited once, but did not come back. We wanted the people who live here to want to visit their own backyard. We needed to do something diff erent.” What came with this reinvestment was the drive to refresh the space with up-and-coming and diverse entrepreneurs who otherwise may not have been able to aff ord to get their start in such a location: the “chef-led concepts” in action. “We invested in our infrastructure by putting in the needed equipment, and providing spaces for people to come make their food. This enabled The Forks Market Food Hall and The Common to be home to unique and truly local food and drink options.”

And the best part is that the food and drink are not contained to just The Food Hall. “Our licence is unique and the fi rst of its kind,” says Jenna, “You can get a glass of wine, go upstairs and do some shopping; you can drink beer and play shuffleboard in the atrium; or you can go outside, sit by the river and enjoy one of our many amazing non-alcoholic options.” The purpose of all this is clear – to get locals to come to The Forks for more than just skating in the winter or going for a walk on the river trail. And the push to get Manitobans to revisit their own riverfront backyard has certainly worked, as any visit to the packed Common on a Saturday night can tell you.

The outdoor section of the patio bar opened in 2020, right before the pandemic began, which truly turned out to be a silver lining. “People really embraced it. We have added more seating, natural shade and awnings, because we realized that, more than anything, people wanted to be able to get together and reconnect. This unique outdoor area really gave us that chance.” Of course, 2022 held its own special challenge for The Forks, as very high river levels made some aspects of the waterfront inaccessible. “With this amazing natural space, we always have to remember,” says Jenna, “the river is in charge.”

* Parks Canada. 1995. The Forks National Historic Site: Historic Themes Winnipeg: Parks Canada, Department of Canadian Heritage.

“We have added more seating, natural shade and awnings, because we realized that, more than anything, people wanted to be able to get together and reconnect. This unique outdoor area really gave us that chance.”

ASSINIBOINE PARK

In 2008, a plan was made to rejuvenate one of the largest and most central attractions in Winnipeg. The Assiniboine Park Conservancy (APC) is a non-profit charitable organization, and its project was entitled ‘Imagine a Place,’ which is precisely what I was doing when I envisioned diving into Manitoba’s most infamous landmarks. Efforts were made to not only repair the existing infrastructure of the park, but to build new and modern attractions that could be considered not only as a shining gem in Manitoba’s crown, but Canada’s as well. This overhaul began with expansion of the Riley Family Duck Pond, creation of the Nature Playground and Streuber Family Children’s Garden, and opening of the Qualico Family Centre. The second phase of the redevelopment was highlighted by the modernization of the Assiniboine Park Zoo and the opening of the award-winning Journey to Churchill exhibit. Now in its fi nal phase, the transformation culminates with the building of The Leaf, opening December 2022.

The Leaf is a new and truly massive undertaking for our city.

“It is the biggest attraction opening since the Canadian Museum for Human Rights,” says Kim Wentz, Director of Marketing for the Conservancy. As architecture fi rm KPMB states, “the design stems from nature and the Fibonacci sequence, specifically nautilus shells and sunflowers.

The organic form of the conservatory echoes the simplicity and complexity of the many plant species that will be housed within. The array of flora and fauna symbolize the rich medley of cultures that exist within Canada.”

Located in the southeast corner of Assiniboine Park, The Leaf will feature four biomes within: the Tropical Biome; the Mediterranean Biome; the Babs Asper Display House – a rotating theme biome; and the Shirley Richardson Butterfly Garden. When we live in a climate as harsh and exacting as ours, an indoor green-space like The Leaf can offer a much-needed mental reprieve from the white-and-grey of a Manitoba winter; childhood fans of the Zoo’s ‘tropical house,’ now named Toucan Ridge, will know exactly what I am talking about. Instead of being a feature of the Zoo, however, The Leaf is a completely separate entity in its own right, and has likewise created the opportunity to sit down, slow down, and breathe in the garden air for a spell.

The Leaf will feature two dining options; a coffee bar in the Grand Allée for the avid park walkers wanting a quick coffee and sandwich, as well as an exciting new restaurant called Gather Craft Kitchen & Bar, to be open for lunch and dinner.

The vision of Gather is one focused on the genuinely local; Chef Mike DeGroot has a menu planned to take advantage of the unique opportunity off ered by The Leaf through employing ingredients from the Kitchen Garden right on site. “Where we can, we want to utilize local inspirations,” says Kim, “As much as we are able, we plan to use ingredients grown right here, including greens from the Park.” The Leaf also has extensive kitchen facilities for catering, banquets, weddings and events that can be booked right here in the beautiful new facility; “The new kitchen is large and efficient enough, we could cook for every event in the Park if we had to.” In time, APC is hoping to utilize the enormous indoor space (84,000 square feet) for public and private functions, and they have included community classrooms into the design as well. “We want to be able to hold classes and workshops, from creating botanical cocktails to more complicated cooking, and our teaching kitchen is set up like a cooking show for just that purpose.”

Gather is not the only restaurant that came with the Imagine a Place initiative. The Park Café, situated on the north end of the park by the Riley Family Duck Pond, the English Garden and Leo Mol Sculpture Garden, is a gorgeous setting for Sunday brunch, for a post-Zoo lunch, or a post-walk breakfast. The menu is centred on sustainability, with fun and innovative twists on classic favourites and an all-day breakfast menu. The Park Café boasts a living roof, employing modern vertical greening innovation to minimize environmental impact, including improving the insulation efficiency during the heat of the summer and on the cold winter days.

As a fi xture of Winnipeg, the APC has changed considerably in the past decade, most notably to most of us being the Zoo and the Journey to Churchill features. The Leaf is sure to be a new and exciting chapter of the drive to rejuvenate and modernize lifelong favourite places in Manitoba. “It is different from anything else in the Park, or even in Canada,” says Kim, “I cannot wait for everyone to see what we have achieved.”

“Where we can, we want to utilize local inspirations. As much as we are able, we plan to use ingredients grown right here, including greens from the Park.”

529 WELLINGTON

529 Wellington, the premier Winnipeg upscale steakhouse, is a cultural icon for what I would argue are two reasons. First, the building itself is a stunning, beautifully and lovingly preserved piece of the Modernist Winnipeg renaissance, which includes other buildings like the Fort Garry Hotel or Dalnavert house. Built in 1913 for the ‘Merchant Prince of Winnipeg’ James Henry Ashdown, the house will turn 110 years old this year. While it is certainly not the oldest house in Winnipeg, or the showiest mansion on Wellington Crescent, it is a diligently preserved example of late-Edwardian arts-and-crafts opulence. No detail has been overlooked in the maintenance of the original vision of the home, including the original oak wall panelling, the grand central staircase, the dining room light fi xtures, and the pristine art nouveau stained glass panels. “We decided we wanted to preserve this, even as Wellington Crescent changed around it,” says Doug Stephen, CEO of WOW hospitality. Doug was the decision maker who bought the building from the Shriners in 1999 and decided to turn it into a steakhouse. “I immediately had a vision of what it could be when I fi rst went into the building; the grand staircase, the waiters in white coats. Everyone else thought I was out of my mind.”

The fi ght to get his vison realized did not end with other restauranteurs – the entire neighborhood around 529 was up in arms at the idea of a restaurant being zoned in their area. “At the public forum, there were 300 people signed up to speak ‘against,’ and one person signed up to speak ‘for.’

Fast forward to more recent years, and some of our most adamant opposers turned out to be our most loyal return customers who I am happy to call personal friends.” Doug always makes sure he is a good neighbor, including contributing to the adjacent Shaarey Zadek synagogue for the last 22 years.

The other iconic aspect of 529, which I must say I was not expecting when I picked up the phone to give Doug a call, is the absolute dedication to Manitoba; to Manitoban ingredients, to small business owners and providers, and to the customers who see this grand old house as another part of their own home. He sources his pickerel directly from commercial fi shermen near Flin Flon, and his smoked goldeye, caught in our lakes, he buys directly from the man smoking them. That last one is a point of pride to Doug, and, I must admit, to me as well: smoked goldeye is hard to do well, and is a very particular Manitoban delicacy beloved by many who grew up near the lakes and the Red River. To have it on the menu at a place like 529 is very special and is a hallmark, in my mind, of the fact that the restaurant seems to be a love-letter to Winnipeg. From the purposeful preservation of a bygone era of glamorous genteel dining, to the menu that is fi rmly rooted in the city in which it stands, 529 Wellington is inarguably an example of a Manitoba hotspot. The proof is in the pudding, so to speak: “The restaurant is full to bursting every single night. And 2022 was our best year on record.”

“...absolute dedication to Manitoba; to Manitoban ingredients, to small business owners and providers, and to the customers who see this grand old house as another part of their own home.”

THE GATES ON ROBLIN

“Almost everyone comes in with a Gates story,” says Ray Louie, General Manager and Vice-President at The Gates on Roblin. This is certainly true for myself – I grew up outside of Headingly, and driving past the paddock of horses and the beautiful white mansion was a highlight of the trip into Winnipeg. Now in my late twenties, I have been to several weddings, anniversaries and engagement parties at The Gates, and the experience has somehow only improved with each subsequent visit.

The mansion was built as a country cottage in 1936, on a sprawling acreage with an orchard and extensive gardens. Fast forward to today, and the modern incarnation of The Gates on Roblin is still breaking new ground. “We are completely open to pretty much any type of event,” says Ray, “we can do entirely outdoor events with tents, or special religious or cultural ceremonies and cuisines. We are open to working with clients and creating all types of special occasions, often making us pioneers in trying something totally new or out of the box.”

The location of The Gates is genuinely stunning, set back from Roblin Boulevard just enough, and surrounded by dense oaks, the established and meticulously tended gardens, and the Assiniboine River. And, of course, let’s not forget the horses. “Guests always notice when we have horses in the corral, when they are gone, how many, and – for those that are here regularly – which horse is here. It seems to be an integral part of our business and appeal.” It certainly was when I was a horse-crazy child, and I am glad to know I am not alone.

Another big draw, which likely casts an even wider net, is the full-service regular Sunday brunch buffet that is the last of its kind in the city. The Gates make an effort to change up the menu every single Sunday to keep the regulars coming back every week. “We keep it fresh and we are constantly bringing out new items, new ideas, and new recipes,” says Ray.

“It is our most popular meal period and certainly the one that gets the most attention from both regular guests and new ones. No one is unhappy while they are here.” It is pretty difficult to be unhappy, I must say, when the fi rst sight that greets you from the host stand is a chocolate fountain.

The buffet as a concept was an endangered species during and after the pandemic, and only recently are diners starting to swarm to the familiar and much-loved tradition of the weekend getaway brunch. And a ‘getaway’ is precisely what The Gates offers: a nearby country escape that brings all the ambience of a rural setting while only being a stone’s throw outside the perimeter. This location outside the city does set The Gates as more of a destination rather than a regular dining hotspot like others on this list, but this to me is a large part of the charm; a trip to The Gates is for a reason. “I do not believe we will ever be mainstream dining in the classic sense,” says Ray, “however, I have to stop thinking of that as a shortcoming, and view it as preserving our charm and appeal. If we continue to remain special and reserved only for occasions, we will be able to hang on to the uniqueness that we have created here.”

“Sunday brunch bu et that is the last of its kind in the city. The Gates make an e ort to change up the menu every single Sunday to keep the regulars coming back every week.”

BELL AURA BED, BREAKFAST & BISTRO

There is no shortage of incredible historic buildings in Manitoba, and as lovers of great Manitoban destinations, it is vital to remember that so many of these are outside of the immediate Winnipeg area. The Bell Aura Bed, Breakfast & Bistro is as old as the Town of Carman itself, designed and built in 1898 by local contractor Edmund Watson, and opened in 1899 as the St. Andrew’s Presbyterian Church.* At the time, there would not have been much to see in the area; just prairie stretching away as far as the eye could see until the horizon and the sky met.

Some 120-plus years later, Bell Aura is a tranquil, lovingly cared for space that offers escape from the city, be it for dinner, for a cozy event, or for a serene and romantic overnight retreat.

Owner Barbara Alarie, who bought the business in April of 2014, has leaned into the quiet and statuesque beauty of this striking building. “I sold my acreage and I had a lot of antiques and art that needed a home as much as I did. It just so happened that this building was back on the real estate market. It had nine bedrooms, a 42-person dining room, a living room, an office and a few smaller common areas for reading and relaxing. And, oh, yes; there was a yoga studio, a breakfast room and two kitchens. Obviously, it was calling my name.”

The fi rst thing you notice about Bell Aura is the stained-glass windows. Original to the church building, these windows were transported to Manitoba from Scotland in crates fi lled with

molasses to protect them on their long journey. The kaleidoscope of colour these windows let in makes for an almost magical interior, including the dining area which hosts overnight guests as well as folks simply there for a meal and the ambience.

Barb encourages a culture of relaxation and adventure around the entire location, as well as a charm she says is “not unlike stepping into a Hallmark movie. It is like escaping into the welcome refuge of the peace of a little country town.”

She wants all visitors to feel like they are stepping into another familiar home, from the elegant, naturally lit rooms of antique furniture, to the flexible menu which is as familiar as it is innovative. For example, the spectacular Chicken Florentine, pictured here, is a perfect addition to a milestone birthday party, a small get-together, or a company dinner. Bell Aura is the perfect venue for small weddings and celebrations of every kind, and has played host to a myriad of events, including a free networking evening for female entrepreneurs, and High Tea in honour of the Queen. Barb hopes to continue hosting retreats and workshops, craft sales and networking events far into the future in her little slice of 19th century magnetism, something she loves best about her work. “The stars aligned and here I am,” she says. “This old church has new life and so do I.”

* www.mhs.mb.ca/docs/sites/standrewscarman.shtml

“She wants all visitors to feel like they are stepping into another familiar home, from the elegant, naturally lit rooms of antique furniture, to the flexible menu which is as familiar as it is innovative.”

Best Western Plus Conference Centre

Daltons

Things have been extra busy at Daltons Restaurant this past year, and their main dining room isn’t even open to the public for regular service hours!

Since April 2021, Manitoba has accepted over 10,000 Ukrainian refugees, and the main Ukrainian Resource Centre upon arrival is the Best Western Plus Winnipeg Airport Hotel.

“This is where they get their SIN cards, their health cards, and their meals.” says Cherry Ann Chandler, District Manager, “Every day, we’re feeding over 300 people in our restaurant, three meals a day.”

Daltons Restaurant and Lounge, much loved for their Sunday brunch, has made it their priority to make these new arrivals comfortable and welcome here in Manitoba. They have tweaked their regular service to accommodate the public while also keeping the refugees fed and with a warm place to sleep- most of the hotel rooms are housing folks from Ukraine. “We’re still doing breakfast, lunch and dinner, but in the lounge and as room service.” says Cherry Ann. The halls of the hotel are marked with signage in Ukrainian Cyrillic, as well as job postings, education programs and general information for newcomers to Canada. “This experience has been the next in a long line of instances we at the hotel have been able to give back.”

The Best Western Plus Conference Centre

With a wide range of packages and accommodations, the Best Western Plus Winnipeg Airport can cater to conferences anywhere from 10 people to 300, with custom meal options for upscale corporate events or the All-Inclusive Wedding package. Located in a prime area of the city near the airport and downtown, the hotel also boasts 24-hour fitness facilities and an indoor pool.

Elegance

• 3 COURSE MEAL OR BUFFET DINNER

• CHOICE OF SPECIALTY TABLE CLOTHS AND CHAIR COVERS FROM SIMPLY PERFECT DÉCOR

• HEAD TABLE, CAKE TABLE, GIFT TABLE DÉCOR

• CHOICE OF BACKDROP

• CHOICE OF SPECIALTY COLOURED NAPKINS

Bliss

Includes all of the items above PLUS:

• CHOICE OF PASSED APPETIZERS OR LATE NIGHT SNACK

Opulence

• OPEN BAR (ALL OF THE BEER, WINE AND LIQUOR INCLUDED!)

• 2 BOTTLES OF WINE ON EACH TABLE

• CUSTOM BALLROOM SPOTLIGHTING

• 3 TEA LIGHT CANDLES PER TABLE

• WHIRLPOOL SUITE AND ROMANCE PACKAGE FOR THE BRIDE & GROOM

• CRYSTAL SOUND DJ SERVICES

• PODIUM, MICROPHONE, EASEL

• LCD PROJECTOR & SCREEN

• DELUXE FLORAL CENTERPIECES FROM THE FLORAL FIXX

Includes all of the items above PLUS:

• CHOICE OF PASSED CHAMPAGNE SERVICE OR ADD 2 SIGNATURE COCKTAILS TO YOUR BAR

• WEDDING CAKE OR CUPCAKES FROM HIGH TEA BAKERY

• CHOICE OF CEREMONY DÉCOR OR CEILING DÉCOR

• FULL FLORAL PACKAGE

**Some restrictions apply. **Bar is closed for dinner and speeches. **All MLL regulations are strictly adhered to.

Cibo Waterfront Café

Serves Urban Eats with a View

Savour a perfectly-prepared meal or sip on a craft cocktail while taking in the cityscape and riverside, from expansive windows stretching to the high ceilings. Warm furnishings punctuate the industrial masonry of this unique setting, once a pump and screen house that provided water to Winnipeg’s downtown steam plant.

The views of the historic Red River and the skyline – including the soaring spire of the Canadian Museum for Human Rights –are among the many reasons Cibo has consistently attracted friends, families, and co-workers to gather. Also enticing is a wide selection of local draft beer from Manitoba brewers and a discerning wine list from Jones & Company. And then of course, there’s the food.

General Manager Kate Fredrickson and Executive Chef Sean Smith are excited to bring back some old favourites to their Mediterranean-inspired menu. Arancini and antipasto make their return alongside other recently-enhanced Cibo classics, such as their thin-crust pizzas, now with dough hand-stretched to order. In fact, the entire full-size menu is back, featuring some exciting new dishes for loyal afficionados and fi rst-time guests alike. As temperatures dip, comfort foods are set to emerge from a kitchen that continues its commitment to scratch-made dishes, with a blend of contemporary Canadian and Mediterranean flair.

Not surprisingly, Cibo has become a popular wedding venue. The courtyard and distinctive interior are ideal for an

intimate event, while the adjacent Mere hotel provides convenient and modern boutique accommodations. Fantastic food and an ambiance like no other make the perfect recipe for treasured memories.

FIVE OF OUR FAVOURITE DRINKS FROM MB HOTSPOTS

Are you looking for some truly great times and unforgettable cocktail experiences right here in the heart of Canada?

From a twist on the margarita to casual local specialties, these favourites are guaranteed to dazzle your tastebuds while you enjoy some authentic Prairie hospitality.

“I'm In Luv (Wit a Sipper)”

Vodka, lemon juice, simple syrup and elderflower are shaken together and poured over muddled berries and fresh ice. Topped with a red wine float and served with a berry skewer, this cocktail pairs well with our Medi Flatbread. We think you will love this eye-catching cocktail for its semi sweet and floral notes.

The Earl Grey Mar-tea-ni

A modern classic, it was first created by Audrey Saunders at the Pegu Club in New York City. It is a simple recipe comprised of earl grey infused gin, lemon juice, simple syrup and egg whites. It is approachable and easy drinking, while also being elevated and refined, which are the characteristics that we strive for in all aspects within the 529 dining experience.

PRAIRIE’S EDGE Hendricks and Honeydew

Sip on a Hendricks and Honeydew while enjoying the beautiful view of Kildonan Park. Created with Hendricks Gin, pear juice, honeydew and tonic. Pair it with our delicious beet fritters!

CIBO Blueberry Basil Mule

A crisp and refreshing cocktail featuring Northern Keep Vodka, blueberry, fresh basil, freshly squeezed lime and fi nished with a splash of ginger beer.

Clarified New York Sour

Clarified Sazerac rye, lemon juice, simple syrup, angostura bitters, with a cabernet sauvignon float on top.

Affordable, Versatile, Nutritious

entil Chopped Salad

1 cup (250 mL) canned lentils, drained and rinsed

4 large eggs

4 cups (1 L) chopped green leaf lettuce

1 cup (250 mL) halved grape tomatoes

1 cup (250 mL) chopped cucumbers

1/2 cup (125 mL) frozen corn kernels, thawed

¼ cup (50 mL) diced red onion

1 avocado, sliced

1/2 cup (125 mL) feta cheese, crumbled

¼ cup (50 mL) chopped parsley

1/2 lemon, cut into wedges for garnish

Lemon vinaigrette dressing:

2 tsp (10 mL) lemon zest

2 Tbsp (30 mL) lemon juice, half a lemon

1/3 cup (75 mL) extra virgin olive oil

1 tsp (5 mL) Dijon mustard

1 garlic clove, minced

1 tsp (5 mL) honey or granulated sugar

1/2 tsp (2 mL) EACH salt and black pepper

Directions:

Add dressing ingredients into a jar, cover with a lid and shake until incorporated. Set aside.

Add lentils to a small bowl and heat in microwave until warm, about 1 minute. Mix half of vinaigrette into the heated lentils and place in refrigerator for minimum one hour or overnight to marinate.

Meanwhile, place 4 eggs in a medium-sized pot filled with cool water and bring to a boil. Once a rolling boil is reached turn off heat, cover with a lid and allow the eggs to cook for 10 minutes. Remove from water and place in an ice bath. Once cooled, peel and slice or cut eggs into wedges. Set aside.

To serve, place lettuce, tomatoes, cucumbers, corn, onion and lentils in a large bowl or on a platter and lightly toss in dressing. Top the salad with eggs, avocado, feta cheese and parsley. Serve with lemon wedges for garnish.

Makes 4 servings.

For nutrient analysis visit eggs.mb.ca

Regulated egg farmers like Sandra and Eric Dyck are making huge strides in greening the egg industry. In fact, the environmental footprint of Canada’s egg production supply chain declined by almost 50 % between 1962 and 2012, while egg production increased by 50 %

Laying hens themselves have been doing their part, as their feed efficiency or ability to convert feed into a source of protein is remarkable. On average, for every 1.7 kilogram of feed, a hen produces one kilogram of high-protein eggs.

The Dyck family is proud to provide Manitobans with nutritious, locally produced eggs. They look forward to egg farming with their family for many years to come.

The eggs available in Manitoba grocery stores are produced by one of 170 regulated farm families like the Dyck family in Springstein, Manitoba.

Kenaston Wine Market

The team at Kenaston Wine Market want you to know: when you leave, you’ll defi nitely be going home with a smile on your face and great bottle of wine (or a few) that you’ll love.

Since 1994, the crew at KWM has been diligently choosing wines for their customers, prompting many repeat guests to trust them like no other. Their highly knowledgeable staff will always remember what wine they have chosen for their wide range of loyal patrons, bringing them back over and over, as well as customer service that goes above and beyond simple retail.

“Our store is known to have that true community-friendly feel,” says Kim Bamburak, Assistant General Manager, “With all our knowledge, we’re also approachable and focused on your experience. With the same candor, we can fi nd the right $15 bottle, or the right $300 bottle, and everything in-between.”

With the upcoming holidays, the Kenaston Wine Market has endless options for gifting and parties. “We will

We are an equal opportunity employer, and we pride ourselves on our small, tight knit crew that treats each other like family. When you come visit and shop with us, we truly want you feel the same.

be bursting with ready-to-go cases of wine, wine baskets for every budget, gift wrapping on site, a tasting bar ready to show you our new wines and our favourite seasonal choices,” says Kim. They also have an extensive collection of remarkable cellar-worthy wines, old collector vintages, Canadian wines, vintage port, sherry and vermouth options, as well as cocktail supplies, stemware and other fortifiers; everything you need to stock your home bar!

The Kenaston Wine Market is also a very proud supporter of non-profit organizations in the city, including Agape Table, Our Own Health Centre, Pride, Reaching Out Winnipeg and most recently, Community Living Interlake. This spirit of compassion and connection is an integral part of the business to Kim. “We are an equal opportunity employer, and we pride ourselves on our small, tight knit crew that treats each other like family. When you come visit and shop with us, we truly want you feel the same.”

Stella’s Inspired taste & healthy ingredients. The right way.

In December 1999, Stella’s opened its fi rst location in the Winnipeg market.

The concept utilized the talents and experience of each of the founders to create a menu and environment focused on in-house baked breads, soups, jam, and sandwiches for dine-in or take-away. Simple, healthy, inspired offerings and friendly service propelled Stella’s to instant popularity. An understated approach and commitment to quality ensured the popularity of Stella’s.

Today, Stella’s operates restaurants in seven locations throughout Winnipeg (including Kevin’s Bistro in the Exchange District), along with a retail bakery (coming soon) and catering department which specializes in business breakfasts and lunches.

Two new restaurant locations are set to open in the coming months and Stella’s is excited to bring its unique offerings to these new neighbourhoods.

Over the last two decades, as Stella’s has expanded its menu and locations, it has never compromised its commitment to quality of food and great customer service.

Catering

16-1100 Waverley Street

Tel: 204 487 8393

catering@stellas.ca

www.stellas.ca/catering

Over the last two decades, as Stella’s has expanded its menu and locations, it has never compromised its commitment to quality of food and great customer service.

A DYNAMIC PLACE TO BUILD A CAREER

DYNAMIC BUILD CAREER

In the foodservice industry, high staff turnover is a common reality, and a lack of reliable people to fi ll needed positions is an ever-present problem. One that can cause closures, temporary or permanent, and make what was once a profitable restaurant shut its doors. Since 2020, restaurants have really been feeling the pinch in terms of staffi ng. Keeping enough boots on the ground to have their establishments running smoothly at meeting the customer’s pre-pandemic expectations has been a major challenge.

Encouraging folks to get into the industry can be tough, especially when infl ation and a high cost of living makes choosing a career, or even a part-time job, a daunting task. Where do you start? Where do you set your expectations, and can a job in the foodservice industry help you succeed in other careers?

As the old adage says: good help is hard to find.

“It opens the door to the world,” says Michelle Field, Vice-President of Operations for WOW Hospitality. “You can start small, but it goes with you everywhere. If you waited tables in Winnipeg, you can wait tables in Australia.” Michelle started her journey as a line cook at the Old Spaghetti Factory in 1999, working her way up the chain as she learned new skills. She made several moves away from the industry, but she always came back. WOW Hospitality owns and manages fi ve restaurants in Winnipeg, including 529 Wellington, Peasant Cookery and Prairie’s Edge. “I have done every job. Chef, sous, host, waiter, manager. To advance in this industry, you have to listen and learn as much as you can, wherever you can.”

How does a job in the industry open a door exactly? “Soft skills,” says Michelle, “It teaches you valuable and transferrable skills that can help you advance in any career, not just in the hospitality industry.” These ‘soft skills’ include: time management, creative problem solving, adaptability, teamwork, confl ict resolution and active listening. In the fast-paced world of foodservice, all these skills become essential parts of day-to-day operations, whether you are working in the kitchen, in catering, or front-of-house. Willingness to learn is a must, and a good employer will meet you at every step of the way in your education. “We hire for character; we can teach you to be a server. We do seminars on wine for our team, and fund their certification. The opportunities to expand your knowledge base are endless.”

Marnie Ladd, a career server at 529 Wellington for over 25 years, says that this constant learning is her favourite part of the job. “I just love it. Learning about wine, about wine regions, about food and cuisine. And that’s the greatest part; if you love something, it is easy to sell it.” Marnie comes from a hospitality background, growing up serving before she was even old enough to serve alcohol. Add to that her experience as a corrections officer, and an academic background in psychology, and she has got a full roster of skills that make serving at a bustling upscale establishment like 529 fun and engaging. “I have regular customers who have become true friends. I love learning to navigate interacting with different people, in all different moods, and making sure they leave having had the best possible experience they could. I am up for any challenge.”

Marnie’s tips to success? “Be sharp with the fi ne details, and think ahead of yourself. Follow the trends in dining; what’s hot? And I can’t stress enough; learn about wine! Learn cocktails. Be marketable. This is a great job when you take the time and really get into it. It’s worth it.”

In terms of getting the younger generations in the door with a lifelong career, there are few examples more impressive than Mack Bartlett. Mack may be only 22, but he has already lived a full career in the industry and then some.

Starting at age 16 as a dishwasher at Nuburger, Mack is now an owner and the director of operations for all fi ve Nuburger locations in Winnipeg. To what does he owe his success? “Consistency.” says Mack, “In attitude, in attendance, in willingness to learn and, most importantly, in asking questions.” It was this drive for growth to which

“It opens the door to the world. You can start small, but it goes with you everywhere.”

“I just love it. Learning about wine, about wine regions, about food and cuisine. And that’s the greatest part; if you love something, it is easy to sell it.”

he also credits his success, including watching others and asking himself questions as he moved his way through the kitchen. “From the moment I was starting out, I would carefully watch a team member grill a burger. Watch them fl ip it. And then ask myself; why then? How did they fl ip it? What did they see? Asking questions is how I have always learned, but it amplified as I moved into a leadership position.”

It is unsurprising that Mack’s skills as a mentor extend outside the restaurant, as he is also a basketball coach in his spare time. His natural leadership is applied in both the kitchen and on the court; “Even when you aren’t actively ‘training’ someone, you are always coaching them. The most important and valuable part of this industry is the people in it; the strong interpersonal relationships and creating a work culture that is fun to be a part of. You can teach the skills to work in a restaurant; what you can’t teach is how to be naturally kind.”

Mack concedes that there are two big challenges to staffi ng in the foodservice industry: fi rst is getting them in the door, and second is getting them to stay.

“The majority of our workforce is between 16 and 24 years old. They decide very quickly, usually on day one, how long they want to stay with us. We only have one fi rst impression to make it clear that we are a safe and supportive environment for anyone.” For example, Mack asks new team members how best they are able to learn and be trained: by seeing, by doing, by listening, or by writing down information. “We want our new team members to know we respect them, fi rst and foremost. We surround them with people who are positive influences and who will continue to foster this culture of respect. Young workers want to be engaged and stay engaged, while also feeling supported in their choices. We aim to teach them the life skills that will prepare them for all of their future endeavors.”

Getting staff to stay on is a task which Mack says is accomplished by the enmeshed network of colleagues who support one another, but also by personally demonstrating his commitment to the workplace culture. “I have done every job in the kitchen, top to bottom. Any task a team member would encounter, I will happily be there to support them. My greatest advice is to be the leader you wish you had. I have been in every situation, and remember what I needed at the time and from whom.” Mack continues, “Just yesterday, I rolled up my sleeves and did dishes. It’s part of the job, and besides, I like washing dishes.”

The most important and valuable part of this industry is the people in it; the strong interpersonal relationships and creating a work culture that is fun to be a part of.”

“I was probably about 12 or 13, helping out here and there, carrying boxes in the back of the restaurant. Then, at age 15, my parents had to leave for India and they left me in charge. I learned more, faster, in that summer than I ever had before, or ever have since. I was hooked for the rest of my life.”

A career in the food industry, not just as a launch point but as a future, may seem to be too much of a pipedream for many. It can often be difficult to visualize a lifetime in a restaurant, or even starting your own business and making a leap of faith into your own hands. But as Sachit Mehra has demonstrated, what determines success for a restaurant can so often boil down to the essential qualities: vision and drive.

In discussion with Sachit, it is immediately clear: he has a vision, and when you walk into East India Company, it is clear just how carefully and consistently that vision is being executed.

“When we fi rst started, we had a very distinct idea: we weren’t going to be just another Indian restaurant, with pictures of the Taj Mahal on the wall. We were going to be an upscale, luxury Indian restaurant, and 30 years ago, that just wasn’t something you saw.” Cut to the modern iteration of the business, with 450-year-old antiques imported from India, the display tandoor ovens and the decadent styling of the buffet and dining area, and it’s obvious that this idea is fully realized.

Sachit is the quintessential example of a Winnipeg entrepreneur, who started at the bottom and was driven by a dream and a drive. “I was probably about 12 or 13, helping out here and there, carrying boxes in the back of the restaurant. Then, at age 15, my parents had to leave for India and they left me in charge. I learned more, faster, in that summer than I ever had before, or ever have since. I was hooked for the rest of my life.”

Now, Sachit sits on ten boards of directors, and the restaurant gives back to multiple charities regularly. The buffets are roundly embraced and loved, for catered events, for the casual weekday dinner. They often have special dishes you wouldn’t see at other Indian restaurants, like their Hakka Noodles. Sachit and his family – all of whom are involved in the business – are extremely proud of their legacy. “You have to love your business, and stay true to the roots that made you successful in the fi rst place. Modern restaurateurs are often very hands-off , but I truly believe the owner should be there. The restaurant is an extension of you; you should be present.”

Troy Jeff rey got a similar early start as a young man, whose passion for food also came from necessity. “We lost our mother when we were very young, so I had to learn to cook for myself, for my dad, for my siblings. I’m sure my dad suff ered through some pretty terrible food, in the beginning” In high school, Troy entered the trade track of foodservice, owing this largely to his early developed skills with cooking. The program at his high school gave students practical experience, including developing the responsibility needed to truly work in the real world. “At the time, we were responsible for catering to the teacher’s lounge, which was my graduation from fry cook to making actual entrees. We would do banquets, special occasions, Letterman dinners. I was often left in charge by our teacher, because he knew I could do it.”

At age 17, Troy landed a job at the Hy’s Steak Loft on Kennedy Street, in a kitchen with three men in their sixties. “I learned so much from them, even though I was obviously the junior member in the kitchen by several decades. Eventually, I was sent out to Montreal to sous chef at the Hy’s there. It was an American/Chinese restaurant, what we would now call fusion, and from those chefs I learned the all-important combination of speed and precision.”

Troy moved through the industry in Manitoba like many, working at local small businesses, then multiple large chains in almost every position imaginable. He has been at Salisbury House now for more than 12 years, and in that time, he has done catering, waiting, managing, and now, operations. All those years of experience doing every part of the job from the ground up has given Troy the unique vantage point of knowing the challenges inside and out. “You have to be so determined, and have

a drive that keeps you going no matter what. If you don’t love this job, no amount of money will be worth it. But if you take the time to get good at it, the foodservice industry can be extremely fruitful, and it will reward your hard work.”

Staffing issues are something Troy, like everyone in the foodservice industry, is familiar with, but he also knows the keys to facing it head on. “The greatest skill I have developed is people reading. After the pandemic, I had to take a chance on some folks who had no experience in what I was hiring them for. I hired them for their personality, confident that I could teach them what I had to. When I am looking for someone, they have to be outgoing, and willing to learn and improve.” But the same flexibility has to extend to management roles, says Troy. “These days, we have to take our employees as individuals, and accept everyone’s situation as unique. Training is absolutely integral, and nine times out of ten, if we have lost an employee, it is down to improper training. Expectations have to be so clear; not sugar coating, just fair and honest discourse between leaders and their team.”

The keyword to Troy’s success? “Investing. We invest in our staff, and invest in training and time to teach and grow skills. But that goes both ways- your employees have to put their time and effort into the business too. Don’t make promises you can’t keep, but also make sure your employees know they have profound value in this industry, and you will stand by them. This is a people business on all sides, and to deal with people, you have to be flexible, if it is a new hire or someone who has been with you for over a decade.”

Consistently finding reliable staff for a restaurant will never be a one-size-fits-all solution. Every position is different, and every restaurant has specific requirements and challenges to meet. However, if these amazing Manitoban foodservice individuals have made one thing abundantly clear, it is that no two career paths will be the same either. As every path into and through the industry is very different, and so too are the job requirements.

Personal flexibility, perseverance, and dedication are what drives these people, but also an ability to adapt to change and meet the industry, and team members, at their level. By modelling a lifetime dedication to an industry that was always there for them, people like Troy Jeffrey, Michelle Field, Marnie Ladd, Mack Bartlett and Sachit Mehra provide stellar examples of how very different career trajectories can result in incredible success and how this industry has all the potential in the world to provide lifelong career opportunities.

“If you take the time to get good at it, the foodservice industry can be extremely fruitful, and it will reward your hard work.”

PROFILES MEMBERPROFILES

Block & Blade Focuses on Local

Locally-owned and operated, Block and Blade has quickly become the go-to place for a loyal following of customers that know a good thing when they fi nd it. The neighbourhood eatery offers an expansive menu of in-house made dishes, craft cocktails, fi ne wines and some favourite local beers on tap, all in a relaxed and fun atmosphere.

“Living in the area, we knew there was a real need for a local place to go for a casual drink with friends,” says Chad Corbett, Vice President of Operations, “somewhere you could also feel good bringing your family for some of your favourite meals. The community was looking for a place where you could pop in anytime and see friendly faces from around the neighbourhood.”

This strong local presence includes a focus on food made in-house, using fresh locally sourced ingredients. Whether it’s crispy cheese curds with house-made marinara, housesmoked brisket and ribs, the Certified Angus Beef or beer-battered Manitoba pickerel, the culinary team uses the highest quality ingredients for its creative seasonal menus.

“We’re fortunate to be able to use many locally-sourced ingredients and suppliers,” says Emma Young, Vice-President and General Manager “This not only keeps the revenue and jobs in our community but showcases the many talents that come from our beautiful province. We live in a community that supports us, we employ the family and friends of our

The community was looking for a place where you could pop in anytime and see friendly faces from around the neighbourhood.

fellow residents, and personally support the many locally owned businesses around us.”

Born and raised in Winnipeg, the management team brings more than 35 years of combined experience in the industry. “From our years in food service, we understand that success depends on our customers leaving impressed with their meals, drinks, and service, every visit,” says Corbett, adding that Block and Blade is happy to accommodate specific dietary requirements or preferences. “We believe fresh-made food enhances the dining experience and utilizes the talents of our professional culinary team.”

This vision extends to the restaurant’s lay-out, a welcoming, customer-focused atmosphere, ideal for all types of dining occasions. A lounge with upbeat music and sports on multiple screens complements an open-concept bar top surrounded by booths and tables. Block and Blade also has a more intimate dining room that offers guests a quieter setting.

Since opening in March 2020, the restaurant has become the preferred place where locals go to reconnect over a delicious meal, a cocktail, a beer, or a glass of wine. Now, more than ever, that’s exactly what we need!

Junction 59 Roadhouse

Defines Southern Comfort

After a hard workweek, there’s no better place to unwind than your local Junction 59 Roadhouse where Winnipeg diner meets American roadhouse meets Mexican kitchen. Tuck into some comfort fusion, starting with bucket nachos, bursting to the brim with Nacho cheese, black beans, onions, corn, jalapeños, green sauce, pico de gallo, and house-made queso. Wash them down with one of the local craft beers on tap before moving on to the Roadhouse Mac & Cheese or a classic Junction Fat Boy. The chips and salsa are on the house.

Or go for the sizzling hot rock fajitas, aka molcajete bowl – sautéed onions and peppers with cheese, beans, corn, grilled lime, rice, and red

sauce served in a 500° stone bowl. Add chicken, garlic prawns, or steak. The country fried chicken has become a local favourite, with two giant buttermilk fried chicken breasts smothered with traditional country gravy and served with fresh baked cornbread.

The southern hospitality encompasses friendly staff and a welcoming ambiance, where hewn tree trunk slab tables by BeardBrothers Woodworking are fl anked by weathered metal artwork and prairiethemed murals by local artist Pat Lazo. At the centre of the bright, modern space, a generous bar invites you to explore such inspired concoctions as the Spiked Peach Tea or Blueberry + Lemon Southside. There’s also a wall of hot sauces, from near – think local – and far.

Junction 59 Roadhouse is the perfect place to get together and reconnect over a comfort meal, made from fresh ingredients with a defi nite local focus. Opened in April 2019, this home-grown venture, courtesy of True Hospitality (a division of Eatz Enterprises), is already becoming a go-to destination for anyone craving a little southern comfort – any day of the week!

James Avenue Pumphouse Food & Drink

The Home of Good Memories with a Touch of History

There’s plenty of buzz around the opening of James Avenue Pumphouse Food & Drink, just as there was 115 years ago when Winnipeg launched its fi rst high-pressure water system at the same location.

Floor-to-ceiling windows offer front row seats to this engineering feat, with century-old pumps and gears preserved for posterity. Built in 1906 to help fight the frequent fi res of downtown Winnipeg, the St. James Pumping Station drew water from the Red River for distribution to the area’s fi re hydrants. The building was declared a municipal heritage site in 1982.

Its rebirth is a feat of its own. With its well-appointed seating and sweeping wooden bar top, the refurbished brick structure is punctuated by vintage fi re hose carts, red hydrants, and copper fi re extinguishers. At the centre of it all, the preserved machinery is the star attraction.

Complementing the historical setting is a menu that draws both on Manitoba culinary traditions – such as pumped-up perogies – and amped-up international

Located on James and Waterfront, the eatery is the latest tour-de-force in a revival of the Exchange District east of Main Street. This historically vibrant quarter at the heart of the city has recently been repopulated by trendy bars and restaurants, attracting a resurgence of activity and nightlife.

comfort food – from Dan Dan noodles and Detroit-style pizza to Korean fried chicken and wine-braised short ribs. With vegan and vegetarian dishes rounding out the selection, Executive Chef Mark Merano ensures there is truly something for everyone. Cocktail creations by General Manager Kaitlin Nikkel capture the imagination, with names such as Rum-D.M.C and Tropic Like it’s Hot.

Located on James and Waterfront, the eatery is the latest tour-de-force in a revival of the Exchange District east of Main Street. This historically vibrant quarter at the heart of the city has recently been repopulated by trendy bars and restaurants, attracting a resurgence of activity and nightlife.

The decision by True Hospitality (a division of Eatz Enterprises) to open James Avenue Pumphouse Food & Drink in fall 2021 has created an exciting vibe at a time when Winnipeggers are more than ready to embrace a night out, including all the experiences the city has to offer.

Manitoba Health

Public Health Inspections: Did you know?

Public health inspectors are environmental public health professionals who work behind the scenes in communities. Working with businesses, facilities and partners, they cover a vast area of programs, including food safety, recreational water safety, drinking water safety and healthy built environments.

In a food service environment, public health inspections ensure safe food handling practices, sanitary conditions and an environment free of hazards and communicable disease outbreaks. To reach a public health inspector in Manitoba, contact healthprotection@gov.mb.ca .

If you are looking to open a new food establishment, visit www.manitoba.ca/healthprotection.

To learn more about how to become a public health inspector in Manitoba, visit www.ciphi.ca . The Canadian Institute of Public Health Inspectors (CIPHI) certifies and designates the profession nationally and supports ongoing professional competencies through mandatory professional development.

Quick tips for all food handling establishments

• Ensure food handlers wear hair restraints, and wear clean aprons/uniforms. They must not work when ill.

• Equip handwash stations with soap and single-use towels. Encourage staff to wash hands often.

• Food safety training teaches food handlers how to prevent cross-contamination and ensure safe food practices.

• Keep food storage areas clean and pest free, separate from chemicals. Foods must be covered and protected at all times.

• Keep foods out of the temperature danger zone (4°C to 60°C), where bacteria will grow and multiply, as this can cause food-borne illness. Keep hot foods over 60°C and cold foods under 4°C when not preparing.

• Check refrigeration temperatures every day to make sure they are under 4°C.

• Cook foods thoroughly. Use a probe thermometer to ensure the interior of the foods are properly cooked and free of dangerous microbes.

• Sanitize dishes and food contact surfaces after cleaning. Use an approved sanitizer and test strips to ensure correct concentration.

The Olive Garden always o ers their best dishes alongside their best customer service, an at-home atmosphere, and a relaxing, enjoyable dining experience.

A Tour of Classic Italian

With a focus on traditional, much-loved Italian fl avours, it’s no wonder that the Olive Garden has been a Winnipeg staple for over 30 years. Fresh, quality ingredients meet reliable stand-by Italian staples, cementing Olive Garden in the local family dining scene. As always, classic best-loved entrees like their house-made fettuccini alfredo, lasagna and chicken parmigiana are the cornerstones of their menu. The Olive Garden always o ers their best dishes alongside their best customer service, an at-home atmosphere, and a relaxing, enjoyable dining experience. Their sauces and soups, including the infamous favourite Zuppa Toscana, are all made fresh in house every day, and they can boast new and fun custom cocktails and an expansive, varied wine list.

New to the menu and already fan favourites are the chicken marsala alfredo and ravioli carbonara, as well as the Tour of Italy entrée which combines the three Olive Garden staples – fettuccini alfredo, lasagna and chicken parmigiana. Michelle Johannesson, general manager of The Olive Garden Polo Park, also believes that the menu boasts an overlooked hidden gem; eight ounces of herb grilled salmon, served with sides of asparagus and fettuccini alfredo.

Along with their classic entrees, Michelle believes that it is their sta and customer service that keeps Manitoban’s coming back to the Olive Garden, time and again. “We know many restaurants have good food like we do,” she says, “but we genuinely believe our competitive edge is our people. We take the time to train them better, we treat them better, and we have a true family feeling. Building a welcoming atmosphere starts from the ground up.”

The Olive Garden goes above and beyond in perfecting the art of hospitality. The restaurants o er complimentary wine and beer samples to their guests, an experience unique in Winnipeg. They also take large party reservations; “This allows for special event gatherings that have been on hold in recent years,” says Michelle.

For those who are in the mood for Italian but would rather dine from home, the Olive Garden o ers take-out, delivery and catering. All delivery is managed and fulfi lled by Olive Garden sta , with extra attention o ered if needed. “We can provide delivery for any size group, and we can send a team member to oversee service if needed.”

All items on the Olive Garden menu are available through their catering service, from appetizers to sandwiches, pans of pasta to specialty items like their lasagna and chicken parmigiana. In addition to their staples, they o er special items exclusive to their catering menu, like the pasta station for groups of ten plus people. It’s popularity, says Michelle, is because it’s fully customizable; “Vegetarians, meat lovers and gluten free diners can all enjoy this station, as they are able to create their own personal pasta combos.”

Customization extends to personal delivery, as there is no minimum number of diners required. Olive Garden tailors the menu to suit every party or need, every business luncheon or backyard event, and they stand by their service every time. “We will work with our guests to ensure 100 percent guest satisfaction.”

DIRECTORY MEMBERSHIP

Like all Canadian pork, Manitoba pork is raised without added growth hormones.

INGREDIENTS:

4 pork loin centre chops, boneless, about ¾-inch / 2 cm thick

Salt , ground black pepper and paprika

1 Tbsp / 15 mL canola oil

½ cup / 125 mL apple cider or apple juice

2 Tbsp / 30 mL pure maple syrup

1 Tbsp / 15 mL Dijon mustard

1 small, red skinned apple, cored and sliced into thin wedges

Maple Cider Chops with Apples

DIRECTIONS:

1 Season both sides of chops with salt, pepper and paprika.

2 In nonstick skillet, heat oil over medium-high heat. Add chops and cook until lightly browned on both sides, 3-4 minutes per side.

3 Deglaze skillet with cider or juice, scraping up brown bits from bottom of skillet.

4 Add syrup and mustard to skillet. Stir to combine. Cover skillet and reduce heat to medium-low. Simmer chops 4-5 minutes, turning once.

5 Remove chops from skillet onto a clean plate; cover loosely with foil to keep warm.

6 Increase heat and bring sauce to a gentle boil; cook, about 2 minutes.

7 Add apple wedges to skillet and continue to boil until apples soften and sauce thickens, about 5 minutes.

8 To serve, spoon apples and sauce over chops.

Serves 4-6

Pork produced in Manitoba is an affordable, nutrient-rich protein I enjoy serving my family.

A Message from the Board Chair

Planning & Growth Will Ensure Better Days Ahead

Dear Members & Restaurateurs,

Here we are… we have made it through another challenging year – I have lost track, but I think we’re at number three, although it feels like number 65 in the list of challenging years. But we would be naive to think that we are completely out of the rough waters.

What we can take from the last three years is that we need to plan for the unknown. Restaurateurs have always been planners, planning for a myriad of daily, monthly, and annual contingencies, but the past three years have shown we can’t possibly plan for everything, including the unprecedented. We were caught off guard, to say the least.

Who did we turn to? Well, everyone was in similar situations; our usual pool of contacts from suppliers to governments, all seemed to have their hands tied. They tried to fi gure it out in real time alongside us. But who helps them? Who do they turn to? The Manitoba Restaurant & Foodservices Association was ready to rise to the occasion and help guide our industry through the difficult times. You leaned on us as restaurateurs, but the suppliers and government we depend on also leaned on us for guidance on how to best help our industry, and the MRFA came through for us all.

That’s one of the many reasons why the MRFA is here; we are here to help! We are here to help with the long-standing restaurants in Manitoba (like my family’s third generation-run 65-year-old spot) survive through these unfamiliar circumstances and we are here to help guide new restaurants with the tools to open and build connections. We educate and advocate on behalf of the whole industry.

As board chair, I have big plans for the future of the MRFA, which can be summed up simply as plans for growth. I plan to see the Association through the postpandemic recovery years by growing membership, benefits, and events. The more members we have, the better we can represent and aid the industry as a whole. The more benefits and events we have, the more opportunities we can provide to our members to help them grow their businesses.

While we hope to never again be presented with an extraordinary global event we had not planned for, we know that a bigger, stronger MRFA will always be there for us to see us through. I know that growing the MRFA is the right move for our industry, because we can rely on our representative collective voice through this organization. The MRFA will be there, come what may.

I am wishing you all a smoother 2023 than past recent years, and I am looking forward to planning alongside the MRFA to help represent you through what I hope will be a year of growth for us all.

To better days ahead.

I know that growing the MRFA is the right move for our industry, because we can rely on our representative collective voice through this organization.

Payroll, HR and Time Management with a personal, dedicated service representative.

FRED

DOUGLAS PLACE IS A

55+ INDEPENDENT LIVING LIFE LEASE COMMUNITY

Known for its large, bright and well-maintained apartments with beautiful enclosed balconies.

Other amenities include:

• Five appliances

• In-house security

• Heated underground parking

• Full gym on site

As a resident of the “Place” you will enjoy climate-controlled walkways to downtown shopping, dining and a variety of entertainment venues.

We look forward to seeing you at the “Place”.

333 Vaughan Street –corner of Vaughan and Ellice

ENTRANCE FEE RANGE –

$16,859 (Studio) – $43,976 (2 BR)

Please call Elaine at 204-982-0330 to book a tour.

www.freddouglasplace.com

When it comes to payroll, you need a contact, not a call centre.

“The place with heart”

Board of Directors

The MRFA Board of Directors is proud to serve our members and our industry. A special thanks to John Borelli and Darin Amies for all the work they have done while on the board. Congratulations and thanks also to Dale Myksymyk on his retirement.

EXECUTIVE COMMITTEE BOARD OF DIRECTORS

Chair:

Tony Siwicki, Silver Heights Restaurant

Vice Chair:

Musette Fowke, The Food System

Finance:

Leo Groumoutis, Bailey’s Restaurant

Membership:

Jeff Hawkins, Red Lobster

Events Chair:

Ray Louie, The Gates on Roblin

• Kosta Athanasopoulos, Holiday Inn Airport West

• Ron Dobrinsky, Canadian Culinary Federation

• Gord Howard, The Keg Steakhouse + Bar

• Drew Fisher, RBC Convention Centre

• Sean Dolenuck, La Boutique del Vino

• Steve Hrousalas, Rae & Jerry’s Steakhouse

• Sachit Mehra, East India Co.

• Christina Gaudette, Darling Ingredients

• Jay Kilgour, Fionn MacCool’s

• Thomas Schneider, Tommy’s Pizzeria

• Raff aele Aiello, Frankie’s Italian Kitchen

• Bill Cole, Jani King

• Loraine Nyokong, SkipTheDishes

• Melanie Foucault, Preservation Hall Eatery + Wine Bar

• Joe Loschiavo, Pasquale’s Italian Ristorante

• Hasmita Trivedi, Charisma of India

• Alfi na Grande, Mona Lisa Ristorante Italiano

• Andy Fosty, Canad Inns

• Carol Hamilton, De Reggae Grill

• Dave Petrishen, Mary Brown’s

• Kevin Penner, Sysco Winnipeg

Programs and incentives for energy efficiency upgrades in restaurants.

LOWER YOUR ENERGY BILLS AND REDUCE YOUR MAINTENANCE COSTS.

2022 Year in Review and Accolades

Your team at the MRFA worked hard on your behalf to accomplish several goals. Check out some of our hard-won accomplishments below:

RESTAURANT RECRUITMENT GRANT

In Spring 2022, we obtained funding for micro-grants to help our industry with hiring, as we knew our members and all restaurants were facing a labour shortage. The RR Grants were used to assist with costs related to recruitment of staff , and other similar initiatives which promote hiring of staffi ng within the restaurant industry and your business.

‘WE WANT YOU’ HIRING CAMPAIGN

Also in the spring of 2022, we restarted our initiative to bring awareness to the perks of working in the restaurant industry, advertising that restaurants were hiring, and directing targeted marketing groups to our Jobs page on our website where members posted available positions.

RESTAURANT MARKETING & RECOVERY GRANT

The MRFA secured and administered $125,000 to dozens of restaurants to promote stability during recovery, particularly in the areas of marketing and hiring.

WHOLESALE LIQUOR PRICING

We continue to advocate for wholesale liquor pricing in Manitoba, following the lead of other provinces in Canada, and with positive feedback from the provincial government and stakeholders. Wholesale pricing has long been an ask of our industry, and we know that it will not only help restaurants’ bottom line, but also create more revenue for the economy in general, as evidenced by statistics from other provinces.

RESTAURANTS CANADA PARTNERSHIP

Our new partnership with Restaurants Canada gives our members dual membership with us and the national restaurant association. This gives us and our members access to increased advocacy effectiveness on a federal level, important trends and statistics, and helps align our national association’s focus on Manitoba issues with our own, bringing about the change we know our members want.

2022 saw our trade show, held in partnership with the Manitoba Hotel Association, return as a hit once again! As the largest hospitality show in Western Canada, we brought suppliers, restaurateurs, and hoteliers together to learn about innovative and important products and trends in our industry.

TIMELY AND INFORMATIVE COMMUNICATION WITH MEMBERS

We pride ourselves on keeping our members informed and up to date about resources, news, and all other important industry information. This member benefit become crucial during the pandemic, when information constantly bombarded business owners, and we helped sort through the deluge and presented the most important information for our members.

YOUR RECOGNIZED REPRESENTATIVE VOICE TO GOVERNMENT

The MRFA solidified its place as THE trusted go-to voice of food service and the restaurant industry in Manitoba when consulting on behalf of our members to all levels of government, from municipal to provincial to federal, and to the media as well.

MRFA BLOG

We implemented our blog as a resource for members to check for anything they may have missed in our member communications, and during the toughest parts of the pandemic, we even opened this resource to the industry, non-members and members alike. The blog is now a member exclusive benefit again.

RETURN TO EVENTS: TRADE SHOW

2022 saw our trade show, held in partnership with the Manitoba Hotel Association, return as a hit once again! As the largest hospitality show in Western Canada, we brought suppliers, restaurateurs, and hoteliers together to learn about innovative and important products and trends in our industry. We had record attendance and cannot wait for this year’s show, held April 25, 2023, at the Victoria Inn Winnipeg.

RETURN TO EVENTS: GOLF TOURNAMENT

In the summer of 2022, our annual golf tournament returned after a two-year hiatus. The event was an absolute blast, enjoyed by sponsors and golfers alike. A full day of fun, food, and golf resulted in a laid-back networking event that brought together various businesses in our industry at Larters at St. Andrews Golf & Country Club. This event was so much fun, and we thank all our sponsors and golfers for helping to make it a day to remember.

LETSORDER.DELIVERY

The MRFA purchased the website initially created and ran by a group of awesome volunteers in order to continue to operate this great initiative that promotes restaurants offering their own in-house delivery, ensuring more money ends up in the hands of operators.

We pride ourselves on keeping our members informed and up to date about resources, news, and all other important industry information.

MRFA Year End Awards

MEMBER OF THE YEAR DOUG STEPHEN

Our MRFA member of the year was Doug Stephen. This is an award that could be modelled after Mr Stephen’s year after year demonstration of a hospitality icon. Doug’s constant mentorship of so many current, past and future foodies has shaped our industry in Manitoba. Serving on the MRFA  board of directors for many years in the past, Doug leads the way to consistency and passion within the MRFA membership all this while opening multiple new local concepts during and post pandemic. Once a leader, always a leader is the foundation of our future success, and with Doug paving the way, we can expect many years of success ahead.

DIRECTOR OF THE YEAR SEAN DOLENUCK

Our Director of the year was Sean Dolenuck. As an integral part of our board of directors, Sean consistently takes the success of the MRFA to heart and has set the precedence on moving the MRFA messaging to anyone who can benefit. To be counted on to assist in any capacity Sean’s positive and passionate demeanour sets the tone among his fellow board members during a time that could be underestimated as “trying”. We are better everyday with a leader such as Sean leading the charge to future viability and success.

Once a leader, always a leader is the foundation of our future success and with Doug paving the way, we can expect many years of success ahead.

We are better everyday with a leader such as Sean leading the charge to future viability and success.

2022 New Members

We are excited about the growth of our Association. Please join us in welcoming the newest members to the MRFA!

NEW ASSOCIATES as of Dec 1, 2022

• Binner Marketing & Sales

• Canada Wrap

• Egg Solutions Vanderpol

• Endless Events Group

• Fortessa Tableware Solutions Canada Inc.

• Forzley Partners

Chartered Accountants

• Hoods Kitchen Exhaust

• Infi nite Fire & Mechanical Inc.

• International Pacific Sales Ltd.

• Manitoba Agriculture

• Medium Rare Chef Apparel / Spirit Wares

• People First HR Services

• Sales and Service Safety Association

• Sunny Day Products Ltd.

• Tipstoday

• TrainCan, Inc.

• Tranztec Installations and Security

• UEAT

• Univins and Spirits

• Von Slick’s Finishing Butter

• Wanda Trading Inc.

NEW RESTAURANTS

• A&W Regent Ave

• Aladin pizzeria & Shawarma place

• Alena Rustic Italian/Bluestone Cottage

• Aroma Bistro

• Bagelsmith

• Bel Acres Golf & Country Club

• CHILLI CHUTNEY

• Di Reggae Grill Restaurant

• Dwarf no Cachette Cafe & Gift

• Juneberry

• Mary Brown’s Chicken – Brandon

• Mary Brown’s Chicken –Grant Park Walmart

• Mary Brown’s Chicken –Henderson Hwy

• Mary Brown’s Chicken –Osborne Village

• Mary Brown’s Chicken –Portage la Prairie

• Mary Brown’s Chicken – Sage Creek

• Mary Brown’s Chicken – Steinbach

• Mary Brown’s Chicken – William Ave.

• Mary Brown’s Chicken – Winkler

• Mary Brown’s Inc.

• Montana’s Brandon

• Monticchio Ristorante Italiano

• Nuburger – Kenaston

• Nuburger – Regent

• Nuburger – Stradbrook

• Nuburger – The Forks

• Popeyes Louisiana Kitchen – Brandon

• Popeyes Louisiana Kitchen –Enright Group

• Popeyes Louisiana Kitchen – Henderson

• Popeyes Louisiana Kitchen – McPhillips

• Popeyes Louisiana Kitchen – Portage Ave.

• Popeyes Louisiana Kitchen –Portage La Prairie

• Popeyes Louisiana Kitchen – Regent

• Popeyes Louisiana Kitchen – Seasons

• Popeyes Louisiana Kitchen – St Mary’s

• RnR Family Restaurant – McPhillips St.

• RnR Family Restaurant – Portage Ave.

• RnR Family Restaurant – Regent Ave.

• Roxy’s Restaurant & Lounge

• Seven Cafe

• Shahi Flames

• Shooter’s Family Golf Centre and Restaurant

• Smitty’s Restaurant & Lounge at Kenaston

• Trans Canada Brewing Co

• Underdogs

• Wasabi

Restaurant Members #

529 Wellington Crescent Inc.

Stacey Kozera

529 Wellington Crescent

Winnipeg, MB R3B 3B2

Tel: 204-487-8325

www.wowhospitality.com

79554 Manitoba Ltd. –

Kum Koon Garden

Michelle Young

257 King Street

Winnipeg, MB R3B 1J6

Tel: 204-943-4655

A&W Kenaston

John Borelli

1 Lowson Cresent

Winnipeg, MB R3P 0T3

Tel: 204-488-0588

www.aw.ca

A&W Kenora

Randy Nickle

924 5th Street S.

Kenora, ON P9N 1L8

Tel: 807-468-8002

www.aw.ca

A&W Kildonan Place

Kirk Fuller

F-7 1555 Regent Avenue

Winnipeg, MB R2C 4J2

Tel: 204-663-7974

A&W 2585 Main

Kirk Fuller

2585 Main Street

Winnipeg, MB R2V 4W3

Tel: 204-338-2503

www.aw.ca

A&W Brandon Shopper’s Mall

Jeff Crooks

85-1570 18th Street

Brandon, MB R7A 5C5

Tel: 204-571-3167

www.aw.ca

A&W City Place

Craig Falconer

54-333 St. Mary Avenue

Winnipeg, MB R3C 4A5

Tel: 204-956-5591

www.aw.ca

A&W Food Services of Canada Inc.

Erin Branconnier

www.aw.ca

A&W Grant Park Shopping Centre

John Borelli

1120 Grant Avenue

Winnipeg, MB R3M 2A6

Tel: 204-475-6578

www.aw.ca

A&W Keewatin

Melissa Fuller

817 Keewatin Street

Winnipeg, MB R2X 3B9

Tel: 204-697-2033

www.aw.ca

www.aw.ca

A&W Kirk eld Park

Keith Earle

3011 Portage Avenue

Winnipeg, MB R3K 0W4

Tel: 204-885-7633

www.aw.ca

A&W Main & Inkster

Dean Fuller

1458 Main Street

Winnipeg, MB R2W 3B7

Tel: 204-586-5969

www.aw.ca

A&W Osborne

Michael Protulipac

52 Osborne Street

Winnipeg, MB R3L 1Y2

Tel: 204-452-3219

www.aw.ca

A&W Pembina Hwy

Blaine Paull

1877 Pembina Highway

Winnipeg, MB R3T 2G7

Tel: 204-269-5706

www.aw.ca

A&W Polo Park 1

David Harrison

234A 1485 Portage Avenue

Winnipeg, MB R3G 0W4

Tel: 204-775-2370

www.aw.ca

A&W Polo Park FS

Craig Falconer

1520 Portage Avenue

Winnipeg, MB R3G 0W8

Tel: 204-774-3275

www.aw.ca

A&W Portage la Prairie

David Harrison

Box 248 , 40 24th Street N.W.

Portage la Prairie, MB R1N 3B5

Tel: 204-857-8336

www.aw.ca

A&W Portage Place

John Borelli

170-393 Portage Avenue

Winnipeg, MB R3B 3H6

Tel: 204-947-2102

www.aw.ca

A&W Queens Avenue Brandon

David Mills

4-1847 Queen’s Avenue

Brandon, MB R7B 3B4

Tel: 204-727-3793

www.aw.ca

A&W Selkirk

Grahme MacFarlane

238 Main Street

Selkirk, MB R1A 1S2

Tel: 204-482-5417

www.aw.ca

A&W Shops of Winnipeg Square

David Harrison

Winnipeg Square

Unit 25 - 360 Main Street

Winnipeg, MB R3C 3Z8

Tel: 204-943-7193

www.aw.ca

A&W Southdale Square

Kirk Fuller

10-107 Vermillion Road

Winnipeg, MB R2J 4A9

Tel: 204-255-2176

www.aw.ca

A&W St. Vital Centre

David Harrison

F9 1225 St.Mary’s Road

Winnipeg, MB R2M 5E4

Tel: 204-255-9338

www.aw.ca

A&W St.Mary’s

Michael Protulipac

1078 St.Mary’s Road

Winnipeg, MB R3M 3T3

Tel: 204-253-6728

www.aw.ca

A&W The Pas

Jennifer Berg

Box 1979, 1226 Gordon Avenue

The Pas, MB R9A 1L6

Tel: 204-623-2246

www.aw.ca

A&W Thompson

Rick Oberdorfer

77 Thompson Drive

Thompson, MB R8N 0C3

Tel: 204-778-6500

www.aw.ca

A&W Trans Canada Brandon

David Mills

1550 Highland Road

Brandon, MB R7C 1A7

Tel: 204-729-0811

www.aw.ca

A&W Waverley

John Borelli

867 Waverley Street

Winnipeg, MB R3T 5P4

Tel: 204-487-0381

www.aw.ca

Aaltos Brandon

Nicole Wang

1125-18th Street

Winnipeg, MB R7A 7C5

Tel: 204-727-1422

www.canadinns.comeat/aaltos

Aaltos Club Regent

Richard Burton

1415 Regent Avenue West

Winnipeg, MB R2C 3B2

Tel: 204-667-5560

www.canadinns.comeat/aaltos

Aaltos HSC

John Saad

720 William Avenue

Winnipeg, MB R3E 3J7

Tel: 204-594-9472

www.canadinns.comeat/aaltos

Aaltos Mcphillips

Kevin Stire

2100 McPhillips Street

Winnipeg, MB R2V 3T9

Tel: 204-663-0024

www.canadinns.comeat/aaltos

Aaltos Pembina

Joe Sacco

1824 Pembina Highway

Winnipeg, MB R3T 2G2

Tel: 204-261-7450

www.canadinns.comeat/aaltos

Aaltos Polo Park

Fareez Kassim

1405 St. Matthews Avenue

Winnipeg, MB R3G 0K5

Tel: 204-775-8791

www.canadinns.comeat/aaltos

Aaltos Portage la Prairie

Duane Borton

2401 Saskatchewan Avenue W

Portage la Prairie, MB R1N 4A6

Tel: 204-857-9745

www.canadinns.comeat/aaltos

Aaltos Regent

Tracy Gehring

826 Regent Avenue W

Winnipeg, MB R3C 3A8

Tel: 204-224-1681

www.canadinns.comeat/aaltos

Aaltos Windsor Park

Allan Rapisarda

1034 Elizabeth Road

Winnipeg, MB R2J 1B3

Tel: 204-253-2641

www.canadinns.comeat/aaltos

Aladin’s Pizzeria & Shawarma Place

Md Patwary

103-912 Portage Avenue

Winnipeg, MB R3G 0P5

Tel: 204-416-4560

Alena Rustic Italian/ Bluestone Cottage

3670 Roblin Boulevard

Winnipeg, MB R3R 0E1

Tel: 204-944-8751

www.alenakitchen.com

Aroma Bistro

Louie Lui

741 St Mary’s Road

Winnipeg, MB R2M 3N5

Tel: 204-691-6364

www.aromabistro741.com

Assiniboia Downs Manitoba Jockey Club

Manley Chan

3975 Portage Avenue

Winnipeg, MB R3K 2E9

Tel: 204-885-3330

Assiniboine Park & Zoo

Robert Braun

55 Pavilion Crescent

Winnipeg, MB R3P 2N6

Tel: 204-927-6000

www.assiniboinepark.ca

Bangkok Thai Restaurant

Alex Savangsengouthay

Unit 208, 100 Osborne Street

Winnipeg, MB R3L 1Y5

Tel: 204-474-0908

www.bangkokthai.ca

Bel Acres Golf & Country Club

Robin Henderson

Box 32, R R # 2

BBagelsmith

Phil Klein

185 Carlton Street

Winnipeg, MB R3C 3H7

Tel: 204-306-4633

www.bagelsmith.ca

Bailey’s Restaurant and Bar

Leo Groumoutis

185 Lombard Avenue

Winnipeg, MB R3B 0W4

Tel: 204-944-1180

www.baileysprimedining.com

Baked Expectations

Beth Grubert

161 Osborne Street South

Winnipeg, MB R3L 1Y7

Tel: 204-452-5176

www.bakedexpectations.ca

Winnipeg, MB R3C 2E6

Tel: 204-632-8337

www.belacres.com

Bell Aura Bed, Breakfast & Bistro

Barbara Alarie

77 2 Avenue SW

Carmen, MB R0G 0J0

Tel: 204-745-6787

www.bellaura.ca

Bellamy’s Family Dining

Dimos Ginakes

Unit 1, 845 Dakota Street

Winnipeg, MB R2M 3K3

Tel: 204-253-6335

www.bellamysrestaurant.ca

2023 DIRECTORY MEMBERSHIP

Bellissimo Restaurant

Greg Gagliardi

Unit 1, 877 Waverley Street

Winnipeg, MB R3T 5V3

Tel: 204-489-0495

www.bellissimo-restaurant.com

Big Guy’s Ranch and Saloon

Bruce Gouriluk

16-200 Meadowood Drive

Winnipeg, MB R2M 5G3

Tel: 204-253-6569

www.bigguys.ca

Blaze Restaurant & Lounge –

Delta Winnipeg

Douglas Mead

350 St. Mary Avenue

Winnipeg, MB R3C 3J2

Tel: 204-396-7429

Block & Blade Restaurant & Bar

Emma Young

1100-50 Sage Creek Boulevard

Winnipeg, MB R3X 0J6

Tel: 204-256-7625

www.theblockandblade.net

Blu sh Sushi

Sunny Chen

179 Bannatyne Avenue

Winnipeg, MB R3B 0R4

Tel: 204-779-9888

www.blu sh.ca

Bodegoes

Andrew Van Seggelen

63-333 St Mary Avenue

Winnipeg, MB R3C 4A5

Tel: 204-415-7045

www.bodegoes.com

Bon re Bistro

Duncan Grant

1433 Corydon Avenue

Winnipeg, MB R3N 0J2

Tel: 204-487-4440

www.bon rebistro.ca

Boogies Diner

Derek Campbell

Unit K, 1155 Main Street

Winnipeg, MB R2W 3S4

Tel: 204-586-6599

Boston Pizza / Enright Group

Karley David

Unit S, 3525 Roblin Boulevard

Winnipeg, MB R3R 0C6

Tel: 204-925-4213

www.bostonpizza.com

Boston Pizza Birchwood

Denis Paulhus

2517 Portage Avenue

Winnipeg, MB R3J 0P1

Tel: 204-925-4101

www.bostonpizza.com

Boston Pizza Charleswood

Nathan Bilinsky

3894 Grant Avenue

Winnipeg, MB R3R 3C2

Tel: 204-925-4112

www.bostonpizza.com

Boston Pizza City Place

Courtney Isfeld

66-333 St. Mary Avenue

Winnipeg, MB R3C 4A5

Tel: 204-925-4109

www.bostonpizza.com

Boston Pizza Garden City/ McPhillips

Melissa Murdock

2211 McPhillips Street

Winnipeg, MB R2V 3M9

Tel: 204-925-4105

www.bostonpizza.com

Boston Pizza Henderson

Patti Martin

1475 Henderson Highway

Winnipeg, MB R2G 1N3

Tel: 204-925-4114

www.bostonpizza.com

Boston Pizza Kenaston

Sean Gerbasi

1630 Kenaston Boulevard

Winnipeg, MB R3P 2M6

Tel: 204-925-4103

www.bostonpizza.com

Boston Pizza Morden

Kenton Hoeppner

215 LaVerendrye Boulevard

Morden, MB R6M 0C9

Tel: 204-822-3222

www.bostonpizza.com

Boston Pizza Pembina

Jon Webster

2729 Pembina Highway

Winnipeg, MB R3T 2H5

Tel: 204-925-4108

www.bostonpizza.com

Boston Pizza Polo Park

Craig Poleshuk

1-690 St. James Street

Winnipeg, MB R3G 3J7

Tel: 204-925-4107

www.bostonpizza.com

Boston Pizza Portage la Prairie

Bryon Hamilton

2180 Saskatchewan Avenue W

Portage la Prairie, MB R1N 0P3

Tel: 204-239-8200

www.bostonpizza.com

Boston Pizza Regent/Kildonan

Derek Hanlon

210-1615 Regent Avenue W

Winnipeg, MB R2C 5C6

Tel: 204-925-4102

www.bostonpizza.com

Boston Pizza Selkirk

James Allardice

1018 Manitoba Avenue

Selkirk, MB R1A 4M2

Tel: 204-785-7777

www.bostonpizza.com

Boston Pizza St. Vital

James Williams

1919 Bishop Grandin Boulevard

Winnipeg, MB R2M 3E9

Tel: 204-925-4104

www.bostonpizza.com

Boston Pizza Steinbach

Daniel Henry

182 PTH 12 N

Steinbach, MB R5G 1T6

Tel: 204-320-2444

www.bostonpizza.com

Boston Pizza Taylor/Grant Park

Jeff Fer

1160 Taylor Avenue

Winnipeg, MB R3M 3Z4

Tel: 204-925-4106

www.bostonpizza.com

Boston Pizza Thompson

Margaret Dyck

4 Moak Crescent

Thompson, MB R8N 2B5

Tel: 204-677-0111

www.bostonpizza.com

Brandon University

Nicholas Namespetra

270 18th Street

Brandon, MB R7A 6A9

Tel: 204-727-9670

www.catering.brandonu.ca

Brazen Hall Kitchen & Brewery

Kristjan Kristjánsson

800 Pembina Highway

Winnipeg, MB R3M 2M7

Tel: 204-453-7980

www.brazenhall.ca

Browns Socialhouse – Portage

Kelly Burns

311 Portage Avenue

Winnipeg, MB R3B 2B9

Tel: 204-942-7921

www.brownssocialhouse.com

Burrito Splendido

Henderson Highway

Ken Livingstone

A-1046 Henderson Highway

Winnipeg, MB R2K 2M5

Tel: 204-306-4800

www.burritosplendido.com

Burrito Splendido King Edward

Ken Livingstone

1015 King Edward Street

Winnipeg, MB R3H 0R1

www.burritosplendido.com

Burrito Splendido Portage Aveue

Ken Livingstone

A4-3380 Portage Avenue

Winnipeg, MB R3K 0Z1

Tel: 204-885-3889

www.burritosplendido.com

Burrito Splendido Regent Avenue

Ken Livingstone

3-1570 Regent Avenue

Winnipeg, MB R2C 3B4

Tel: 204-654-1507

www.burritosplendido.com

Burrito Splendido St. Mary’s Road

Ken Livingstone

14-1504 St. Mary’s Road

Winnipeg, MB R2M 3V7

Tel: 204-257-6127

www.burritosplendido.com

C

Café Carlo

Joel Boulet

243 Lilac Street

Winnipeg, MB R3M 2S2

Tel: 204-477-5544

www.cafecarlo.com

Canad Inns Food & Beverage

Cindy Carswell

3rd Floor - 930 Jefferson Avenue

Winnipeg, MB R2P 1W1

Tel: 204-697-1495

www.canadinns.com

Canadian footwear

Rich Hildebrand

128-A Adelaide Street

Winnipeg, MB R3A 0W5

www.canadianfootwear.com

Captain’s Table

Restaurant & Lounge

Gary Swain

1825 Portage Avenue

Winnipeg, MB R3J 0G4

Tel: 204-837-3474

www.captainstablemenu.com

Carlos & Murphy’s

Daniel Henry

129 Osborne Street

Winnipeg, MB R3L 1Y4

Tel: 204-284-3510

www.carlosandmurphys.com

Casinos of Winnipeg

Alain Dumonceaux

1425 Regent Avenue West

Winnipeg, MB R2C 3B2

Tel: 204-957-2500

www.casinosofwinnipeg.com

Charisma of India

Mitesh Trivedi

83D Sherbrook Street

Winnipeg, MB R3C 2B2

Tel: 204-222-7878

www.charismao ndia.ca

ChefOnDemand

Ngozi Okeke

510 Sargent Avenue

Winnipeg, MB R3B 1V8

Tel: 204-421-2525

www.chefondemand.club

Chez Angela Bakery and Cafe

James Chambers

29C 10th Street

Brandon, MB R7A 4E4

Tel: 204-721-0719

www.chezangela.ca

Chicken Chef –Park West Inn Hotel

David Andrews

525 Dale Boulevard

Winnipeg, MB R3R 2J8

Tel: 204-895-8200

www.chickenchef.com

Chicken Chef Altona

Parry Singh

Box 815

Altona, MB R0G 0B0

Tel: 204-324-1200

www.chickenchef.com

Chicken Chef Arborg

Carl Pottinger

Box 880

Arborg, MB R0C 0A0

Tel: 204-376-2433

www.chickenchef.com

Chicken Chef Ashern

Carl Pottinger

Box 338 Main Street East

Ashern, MB R0C 0E0

Tel: 204-768-3500

www.chickenchef.com

Chicken Chef Brandon 210 18th Street North

Brandon, MB R7A 6P3

Tel: 204-727-2433

www.chickenchef.com

Chicken Chef Canada Ltd.

Jeff Epp

97 Plymouth Street

Winnipeg, MB R2X 2V5

Tel: 204-694-1984

www.chickenchef.com

Chicken Chef Carman

Mike Friesen

Box 1090

Carman, MB R0G 0J0

Tel: 204-745-2031

www.chickenchef.com

Chicken Chef Dugald

Thomas Go

Box 195

Dugald, MB R0E 0K0

Tel: 204-853-7712

www.chickenchef.com

Chicken Chef Flin Flon

Dan Hlady

130 Hwy #10A

Flin Flon, MB R8A 0C6

Tel: 204-687-3779

www.chickenchef.com

Chicken Chef Lac Du Bonnet

Giselle Lussier

Box 2069

Lac Du Bonnet, MB R0E 1A0

Tel: 204-345-2433

www.chickenchef.com

Chicken Chef Lorette

Charles Tetreault

1309 Dawson Road

Lorette, MB R5K 0S2

Tel: 204-878-9620

www.chickenchef.com

Chicken Chef Lundar

Carl Pottinger

104 Main Street

Lundar, MB R0C 1Y0

Tel: 204-762-5100

www.chickenchef.com

Chicken Chef Melita

Camiel Serruys Box 189

Melita, MB R0M 1L0

Tel: 204-522-2484

www.chickenchef.com

Chicken Chef Morden

Chris Krushel

479 Stephen Street

Morden, MB R6M 1T9

Tel: 204-822-5457

www.chickenchef.com

Chicken Chef Nairn

Leaette Hiscock

1600 Regent Avenue W

Winnipeg, MB R2C 3B5

Tel: 204-654-8020

www.chickenchef.com

Chicken Chef Niverville

Merris Dyck Box 147

Niverville, MB R0A 1E0

Tel: 204-388-6377

www.chickenchef.com

Chicken Chef Pine Falls

Shaun Prowse Box 220 Pine Falls, MB R0E 1M0

Tel: 204-367-4472 www.chickenchef.com

Chicken Chef Portage la Prairie

Rob McMullin

1900 Saskatchewan Avenue W Portage la Prairie, MB R1N 0P1 Tel: 204-239-0101 www.chickenchef.com

Chicken Chef Prince Albert

1501 Olive Diefenbaker Drive

Prince Albert, SK S6V 7P4

Tel: 306-763-7400

www.chickenchef.com

Chicken Chef Roblin

Kevan McCarthy

131 1st Avenue NW

Roblin, MB R0L 1P0

Tel: 204-937-8500

www.chickenchef.com

Chicken Chef Russell

Charlene McCarthy Box 535

Russell, MB R0J 1W0

Tel: 204-773-3320

www.chickenchef.com

Chicken Chef Sioux Lookout

Patrica Belluz

Box 349

Sioux Lookout, ON P8T 1A5

Tel: 807-737-0007

www.chickenchef.com

Chicken Chef Souris

Taylor Ives

54 1st Street South

Souris, MB R0K 2C0

Tel: 204-483-2586

www.chickenchef.com

Chicken Chef Ste. Rose

Tyson Hess Box 579

Ste. Rose, MB R0L 1S0

Tel: 204-447-3032

www.chickenchef.com

Chicken Chef Steinbach

Suke Koeuth

365 Main Street

Steinbach, MB R2G 1Z4

Tel: 204-326-9891

www.chickenchef.com

Chicken Chef Stonewall

Carl Pottinger Box 27

Stonewall, MB R0C 2Z0

Tel: 204-467-9042

www.chickenchef.com

Chicken Chef Swan River

Jamie Walker Box 1328

Swan River, MB R0L 1Z0

Tel: 204-734-3410

www.chickenchef.com

Chicken Chef Teulon

Leaette Hiscock Box 141

Teulon, MB R0C 3B0

Tel: 204-886-3131

www.chickenchef.com

Chicken Chef Thompson

Peter Geneau

31 Selkirk Avenue

Thompson, MB R8N 0M5

Tel: 204-677-2331

www.chickenchef.com

Chicken Chef Virden

Bruce Barkley Box 1708

Virden, MB R0M 2C0

Tel: 204-748-3200

www.chickenchef.com

Chicken Chef Winkler

Mike Friesen

36 Springfield Bay

Winkler, MB R6W 1L7

Tel: 204-325-9380

www.chickenchef.com

Chicken Chef

Winnipeg Main Street

Mike Paulic 2539 Main Street

Winnipeg, MB R2V 4G4

Tel: 204-615-2433

www.chickenchef.com

Chicken Chef

Winnipeg Portage Avenue East Lori Lucas

3770 Portage Avenue

Winnipeg, MB R3K 1A1

Tel: 204-832-3900

www.chickenchef.com

2023 DIRECTORY MEMBERSHIP

Chilli Chutney

Laxman Negi

555 34 Street

Brandon, MB R7B 3P8

Tel: 204-571-9310

www.thechillichutney.ca

Cibo Waterfront

Kate Fredrickson

339 Waterfront Drive

Winnipeg, MB R3B 0V1

Tel: 204-594-0339

www.cibowaterfrontcafe.com

Club 200

Allen Morrison

125-260 St. Mary Avenue

Winnipeg, MB R3C 0M6

Tel: 204-943-6045

www.club200.ca

Cocoabeans Gluten-free

Betsy Hiebert

90 deBaets Street

Winnipeg, MB R2J 3S9

Tel: 204-918-5244

www.cocoabeansgf.com

Corrientes Argentina Pizzeria

Alfonso Maury

100-137 Bannatyne Avenue

Winnipeg, MB R3B 0R3

Tel: 204-219-5398

www.corrientes.ca

Cranberry Portage Co ee Shop

Rick Smale

Box 369, 210 Portage Road

Cranberry Portage, MB R0B 0H0

Tel: 204-472-3520

Denvir Foods

Melanie Specula

PO Box 669

Gimli, MB R0C 1B0

Tel: 204-642-8588

Di Reggae Grill Restaurant

Carol Hamilton

254 Main Street

Steinbach, MB R5G 1Y8

Tel: 204-326-5858

www.direggaegrill.com

DJay’s Restaurant & Ichabods Lounge & Patio

Robert Johnson

3354 Portage Avenue

Winnipeg, MB R3K 0Z1

Tel: 204-888-3361

www.djaysrestaurant.com

Drifters Restaurant and Service Centre

Frank Loreth

Box 1800

Lac Du Bonnet, MB R0E 1A0

Tel: 204-345-2915

www.driftersinn.net

Dwarf no Cachette Cafe & Gift

Yasuko Akimoto

157 Provencher Boulevard

Winnipeg, MB R2H 0G2

Tel: 204-691-9950

www.dwarfnocachette.com

F

Fergies Fish Chips & Seafood Market

Gus Tsouras

142 One Forks Market Road

Winnipeg, MB R3C 4L9

Tel: 204-942-9444

www.fergies shandchips.ca

Fionn MacCool’s Crossroads

Arielle Smith

1582 Regent Avenue W

Winnipeg, MB R2C 3B4

Tel: 204-669-9783

www. onnmaccools.com

Fionn’s Grant Park

Jay Kilgour

1180 Grant Avenue

Winnipeg, MB R3M 2A6

Tel: 204-800-6045

www. onnmaccools.com

Flea Whiskey’s

Dave Richards

601 Erin Street

Winnipeg, MB R3G 2W1

Tel: 204-775-2727

www. eawhiskeys.com

Four Crowns Restaurant

Ravi Ramberran

1030 McPhillips Street

Winnipeg, MB R2X 2K7

Tel: 204-589-7314

www.fourcrowns.ca

Four Seasons Chinese Food

Garbonzo’s Sports Pub Polo Park

Eric Guevara

1320 Ellice Avenue

Winnipeg, MB R3G 0E9

Tel: 204-269-5000

www.canadinns.comeat/ garbonzos-sports-pub/

HHalf Moon Drive In Ltd.

Wayne McIntosh

6860 Henderson Highway

Lockport, MB R1C 0E1

Tel: 204-757-2517

www.halfmoondrivein.com

Holiday Inn Airport West

Bruce MacKay

2520 Portage Avenue

Winnipeg, MB R3J 3T6

Tel: 204-885-4478

www.ywgwest.com

Holiday Inn Winnipeg South

Mike Gore

1330 Pembina Highway

Winnipeg, MB R3T 2B4

Tel: 204-452-4747

www.ihg.com/holidayinn

Hub of the North

Chris Tsitsos

111 Churchill Drive

Thompson, MB R8N 0L5

Tel: 204-778-5630

Hy’s Steak House

DDaltons Restaurant – Best

Western Plus Winnipeg Airport

Hotel & Conference Centre

Cherry-Ann Chandler

1715 Wellington Avenue

Winnipeg, MB R3H 0G1

Tel: 204-775-9889

www.bestwestern.com

Danny’s Whole Hog

Danny Kleinsasser

Box 288

Stony Mountain, MB R0C 3A0

Tel: 204-344-5675

www.dannyswholehog.com

DeLuca’s Cooking School

Vince Deluca

950 Portage Avenue

Winnipeg, MB R3G 0R1

Tel: 204-774-7617

www.deluca.ca

EEarls Main Street

Brett McKinnon

191 Main Street

Winnipeg, MB R3C 1A7

Tel: 204-989-0103

www.earls.ca

Earls Polo Park

Brett McKinnon

1455 Portage Avenue

Winnipeg, MB R3G 0W4

Tel: 204-975-1845

www.earls.ca

Earls St. Vital

Brett McKinnon

1215 St. Mary’s Road

Winnipeg, MB R2M 5L5

Tel: 204-254-1600

www.earls.ca

East India Company Pub & Eatery

Sachit Mehra

349 York Avenue

Winnipeg, MB R3C 3S9

Tel: 204-947-3097

www.eastindiaco.com

Walter Yee

10-35 Lakewood Boulevard

Winnipeg, MB R2J 2M8

Tel: 204-254-2221

www.4seasonschinesefood.lcom

Frankie’s Italian Kitchen & Bar

Raffaele Aiello

505 Sterling Lyon Parkway

Winnipeg, MB R3P 2S8

Tel: 604-609-2219

www.frankies.ca

Ga er’s Restaurant and Banquet Centre

David Truthwaite

General Delivery

Lockport, MB R1A 3R9

Tel: 204-757-2350

www.ga ers.net

Garbonzo’s Sports Pub

Health Sciences Centre

John Saad

720 William Avenue

Winnipeg, MB R3E 3J7

Tel: 204-269-5000

www.canadinns.comeat/ garbonzos-sports-pub/

Carly Durston

Richardson Building

1 Lombard Place

Winnipeg, MB R3B 0X3

Tel: 204-942-1000

www.hyssteakhouse.com

IIce Sports

Trina McLeod

1871 Ellice Avenue

Winnipeg, MB R3H 0C1

Tel: 204-784-8888

www.icesports.com

JJames Ave Pumphouse

Food & Drink

Kaitlin Nikkel

2-109 James Avenue

Winnipeg, MB R3B 0N6

Tel: 204-560-5210

Je rey’s Restaurant

Don Mackenzie

1420 Henderson Highway

Winnipeg, MB R2G 1N4

Tel: 204-338-5000

www.je reysrestaurant.biz

Junction 59 Roadhouse

Kris Irvine

200 - 1615 Regent Avenue

Winnipeg, MB R2C 5C6

Tel: 204-654-3345

www.junction59roadhouse.com

Juneberry

Kyle Matheson

531 St. Mary’s Road

Winnipeg, MB R2M 3L3

Tel: 204-306-8838

www.juneberrywpg.ca

Lees on DeVries Restaurant

Nicole Fanshaw

#1 - 215 Maxwell King Drive

East St. Paul, MB R2E 0P4

Tel: 204-338-3623

www.leesondevries.com

Legends Restaurant & Sports Bar

Kim Caputi

2727 Portage Avenue

Winnipeg, MB R3J 0R2

Tel: 204-888-2682

Leopold’s Tavern – Academy

Matt Pinch

414 Academy Road

Winnipeg, MB R3N 0B9

Tel: 855-522-5367

www.leopoldstavern.com

Leopold’s Tavern – Bridgwater

Matt Pinch

350 North Town Road #340

Winnipeg, MB R3Y 1G5

KKing + Bannatyne

Mike Del Buono

100 King Street D

Winnipeg, MB R3B 0P6

Tel: 204-691-9757

www.kingandbannatyne.com

King’s Head Pub

Christopher Graves

120 King Street

Winnipeg, MB R3B 1H9

Tel: 204-957-7710

www.kingshead.ca

Kingswood Golf & Country Club/ Fairways Restaurant

Christie Houston

Box 220, Hwy 247

LaSalle, MB R0G 1B0

Tel: 204-736-4079

www.kingswoodgolf.ca

Tel: 855-522-5367

www.leopoldstavern.com

Leopold’s Tavern – Osborne

Matt Pinch

696 Osborne Street

Winnipeg, MB R3L 2B9

Tel: 855-522-5367

www.leopoldstavern.com

Lilac Resort RV, Lodging & Water Park

Dan Manaigre

P.O. Box 1105

Ste Anne, MB R5H 1C1

Tel: 204-227-4880

www.lilacresort.com

Mary Brown’s Chicken

Dave Petrishen

100 Renfrew Drive, Suite 200

Markham, ON L3R 9R6

Tel: 204-894-3283

www.marybrowns.com

Mary Brown’s Chicken – Brandon

Tony and Linda Strickland

751 18th Street

Brandon, MB R7A 5B6

Tel: 204-727-6279

www.marybrowns.com

Mary Brown’s Chicken –Grant Park Walmart

Yiu Kwok (Johnny) Wu

1000 Taylor Avenue

Winnipeg, MB R3M 3Z4

Tel: 204-474-5006

www.marybrowns.com

Mary Brown’s Chicken –Henderson Highway

Victor Dai

1114 Henderson Highway, Unit 2

Winnipeg, MB R2G 3Z7

Tel: 204-336-2738

www.marybrowns.com

Mary Brown’s Chicken –Osborne Village

Nie Xin

437 Stradbrook Avenue

Winnipeg, MB R3L 0J7

Tel: 204-306-8466

www.marybrowns.com

Mary Brown’s Chicken –Portage la Prairie

Kaiser Zhang

1101 Saskatchewan Avenue W. Portage la Prairie, MB R1N 0N2

Tel: 204-692-1688

www.marybrowns.com

LLa Brasserie Nonsuch Brewing Co. Ltd.

Matthew Sabourin

125 Pacific Avenue

Winnipeg, MB R3B 0M1

Tel: 204-666-7824

www.nonsuch.beer

Larters at St. Andrews

Golf & Country Club

Peter Ewert

30 River Road

St. Andrews, MB R1A 2V1

Tel: 204-334-2107

www.larters.com

MManitoba Club

Graham Davis

194 Broadway Avenue

Winnipeg, MB R3C 0R7

Tel: 204-946-3500

www.manitobaclub.mb.ca

Marion Foods Ltd.

Randy Bischoff

6 - 276 Marion Street

Winnipeg, MB R2H 0T7

Tel: 204-231-2433

Marion Street Eatery

Laneil Smith

393 Marion Street

Winnipeg, MB R2H 0V4

Tel: 204-233-2843

www.marionstreeteatery.com

Mary Brown’s Chicken –Sage Creek Song Liu

55 Sage Creek Boulevard

Winnipeg, Manitoba R3X 0N3

Tel: 204-255-4045

www.marybrowns.com

Mary Brown’s Chicken –Steinbach

David Ge

196 Provincial Trunk Highway

12, Unit A

Steinbach, MB R5G 1T6

Tel: 204-326-9638

www.marybrowns.com

Mary Brown’s Chicken –William Avenue

David Ge

653 William Avenue, Unit #3

Winnipeg, MB R3A 0K1

Tel: 204-774-4187

www.marybrowns.com

Mary Brown’s Chicken – Winkler

Steve Zhang

155-175 Cargill Road

Winkler, MB R6W 0K4

Tel: 204-331-6060

www.marybrowns.com

Maxime’s Restaurant & Lounge

Liza Bekios

1131 St. Mary’s Road

Winnipeg, MB R2M 3T9

Tel: 204-257-1521

www.maximesrestaurant.ca

McLeod House

Jon Billings

292 Main Street

Stonewall, MB R0C 2Z0

Tel: 204-467-2303

www.mcleodhousetearoom.com

Michele’s McPhillips St. Station

Chris Johannesson

484 McPhillips Street

Winnipeg, MB R2X 2H2

Tel: 204-957-2504

Mitzi’s Restaurant

Shirley Eng

250 St. Mary Avenue

Winnipeg, MB R3C 0M5

Tel: 204-943-9770

Monticchio Ristorante Italiano

Bernie Di Fonte

684 Osborne Street

Winnipeg, MB R3L 2B9

Tel: 204-477-4773

www.monticchiorestaurant.com

Moxie’s Grill & Bar Kenaston

Kylie Anderson

1620 Kenaston Boulevard

Winnipeg, MB R3P 2M6

Tel: 204-489-1199

www.moxies.ca

Moxie’s Grill & Bar Polo Park

Anton Pradinuk

Unit 234, 1485 Portage Avenue

Winnipeg, MB R3G 0W4

Tel: 204-783-1840

www.moxies.ca

2023 DIRECTORY MEMBERSHIP

Nick’s Inn Restaurant

Vicki Ganas

5392 Portage Avenue

Headingley, MB R4H 1G5

Tel: 204-889-4548

www.nicksinn.com

NobSide Cafe

Gerald Lambert

3540 Pembina Highway

Winnipeg, MB R3V 1A6

Tel: 204-801-0820

www.stnorberthotel.com

Nola / Second Spot

Mike Del Buono

300 Tache Avenue, Unit 101 /

300 Tache Ave, Unit 102

Winnipeg, MB R2H 2A2

Tel: 204-505-0760

www.nolawpg.com

Northern Hotel

Keith Horn

826 Main Street

Winnipeg, MB R2W 3N8

Tel: 204-582-6346

norhotel@mymts.net

Nuburger Kenaston

Kyle Matheson

1650 Kenaston Boulevard #1

Winnipeg, MB R3P 2M6

Tel: 204-888-1001

www.ilovenuburger.com

Nuburger Regent

Kyle Matheson

1596, 2 Regent Avenue W #2

Winnipeg, MB R2C 3B4

Tel: 204-888-1001

www.ilovenuburger.com

Nuburger Stradbrook

Kyle Matheson

472 Stradbrook Avenue

Winnipeg, MB R3L 0J9

Tel: 204-888-1001

www.ilovenuburger.com

Nuburger The Forks

Kyle Matheson

1 Forks Market Road #131

Winnipeg, MB R3C 4Y3

Tel: 204-414-6021

www.ilovenuburger.com

One Great City Brewing Company

Tim Hudek

1596 Ness Avenue

Winnipeg, MB R3J 3W6

Tel: 204-779-2337

www.ogcbrewingco.com

Original Pancake House

McGillivray

Terry Friesen

2220 McGillivary Boulevard

Winnipeg, MB R3Y 1S6

Tel: 204-489-2885

www.originalpancakehouse.ca

Original Pancake House Portage

Terry Friesen

1445 Portage Avenue

Winnipeg, MB R3G 0P3

Tel: 204-775-9035

www.originalpancakehouse.ca

Original Pancake House

The Forks

Terry Friesen

Unit 108, 111 One Forks Market Rd.

Winnipeg, MB R3C 4L8

Tel: 204-947-5077

www.originalpancakehouse.ca

Pineridge Hollow

Cindy Ross

Box 274

Oakbank, MB R0E 1J0

Tel: 204-777-3881

www.pineridgehollow.com

Pizza Express Brandon

Tony Vasilarakis

360 10th Street

Brandon, MB R7A 4G1

Tel: 204-727-0442

Popeyes Louisiana Kitchen –Brandon

Mohammad Yonous

445-10th Street

Brandon, MB R7A 4G3

Tel: 204-728-0270

www.popeyeschicken.ca

Popeyes Louisiana Kitchen –Enright Group

Ross De Visser

Unit S, 3525 Roblin Boulevard

Winnipeg, MB R3R 0C6

Tel: 204-925-4494

www.popeyeschicken.ca

Popeyes Louisiana Kitchen –Henderson

Norman Agustin

101-1455 Henderson Highway

PPark Alleys

Jamie Monck 730 Osborne Street

Winnipeg, MB R3L 2C2

Tel: 204-560-5067

www.parkalleys.com

Pasquale’s Ristorante Italiano

Joe Loschiavo

109 Marion Street

Winnipeg, MB R2H 0T2

Tel: 204-231-1403

www.pasqualesrest.com

Peasant Cookery

Joshua Robinson

100-283 Bannatyne Avenue

Winnipeg, MB R3B 3B2

Tel: 204-989-7700

www.peasantcookery.ca

Pembina Curling Club

Leah Kerger

1341 Pembina Highway

Winnipeg, MB R3T 2B6

Tel: 204-453-5733

www.pembinacc.com

Winnipeg, MB R2G 1N3

Tel: 204-339-1939

www.popeyeschicken.ca

Popeyes Louisiana Kitchen –McPhillips

Myla Barboza

2315 A McPhillips Street

Winnipeg, MB R2V 3C8

Tel: 204-334-9555

www.popeyeschicken.ca

Popeyes Louisiana Kitchen –Portage Avenue

Sanjay Kataria

3420 Portage Avenue

Winnipeg, MB R3K 0Z3

Tel: 204-219-7418

www.popeyeschicken.ca

Popeyes Louisiana Kitchen –Portage La Prairie

Daksh Patel

2257 Saskatchewan Avenue West

Portage la Prairie, MB R1N 3G3

Tel: 204-239-5055

www.popeyeschicken.ca

Popeyes Louisiana Kitchen –Seasons

Mahmud Hashemee

1-605 Sterling Lyon Parkway

Winnipeg, MB R3P 2S8

Tel: 204-219-1282

www.popeyeschicken.ca

Popeyes Louisiana Kitchen –St. Mary’s

Arshad Siddiqui

1070 St. Mary’s Road

Winnipeg, MB R2M 3T3

Tel: 204-255-8771

www.popeyeschicken.ca

Prairie’s Edge

Doug Stephen

2015 Main Street

Winnipeg, MB R2V 3B9

Tel: 204-942-1090

www.prairiesedgewpg.ca

Preservation Hall

Eatery + Wine Bar

Melanie Foucault

655 Empress Street

Winnipeg, MB R3G 3P7

Tel: 204-783-2386

www.preservationhall.ca

RRae & Jerry’s Steak House

Steve Hrousalas

1405 Portage Avenue

Winnipeg, MB R3G 0W1

Tel: 204-783-6155

www.raeandjerrys.com

RBC Convention Centre

Drew Fisher

375 York Avenue

Winnipeg, MB R3C 3J3

Tel: 204-956-1720

www.wcc.mb.ca

RDR Grill & Concession at Rubber Ducky Resort

Sheri Irwin

1069 Road 76.5

Warren, MB R0C 3E0

Tel: 204-383-0136

www.rdrgrill.com

Red Lobster Portage

Jeff Hawkins

1540 Portage Avenue

Winnipeg, MB R3G 0W9

Tel: 204-783-9434

OOlympia Diner

Franca Vlahos

3253 Portage Avenue

Winnipeg, MB R3K 0W6

Tel: 204-888-8884

www.olympiadiner.ca

Piazza De Nardi and La Boutique Del Vino

Sean Dolenuck

1360 Taylor Avenue

Winnipeg, MB R3M 3Z1

Tel: 204-982-8466

www.denardi.ca

Popeyes Louisiana Kitchen –Regent

Tojomon Jose

1574 A-3 Regent Avenue West

Winnipeg, MB R2L 3B4

Tel: 204-663-5800

www.popeyeschicken.ca

www.redlobster.ca

Resto 12

Duane Borton

12th Floor - 288 Portage Avenue

Winnipeg, MB R3C 0B8

Tel: 204-975-6240

Resto Gare & Train Bar

Linda Love

630 Des Meurons Street

Winnipeg, MB R2H 2P9

Tel: 204-237-7072

www.restogare.com

Riverboat Family Restaurant

Douglas Poirier

366 Main Street

Selkirk, MB R1A 1T6

Tel: 204-482-3834

www.riverboatrestaurant.ca

RnR Family Restaurant

McPhillips Avenue

Roger Perron

2142 McPhillips Street

Winnipeg, MB R2V 3C8

Tel: 204-697-0010

www.rnrfamilyrestaurant.com

RnR Family Restaurant Portage Avenue

Roger Perron 2675 Portage Avenue

Winnipeg, MB R3J 0P9

Tel: 204-895-4565

www.rnrfamilyrestaurant.com

RnR Family Restaurant Regent Avenue

Roger Perron

1615 Regent Avenue W

Winnipeg, MB R2C 5C6

Tel: 204-654-1441

www.rnrfamilyrestaurant.com

Root Enterprises

Brad Grandmont

23022 Highway #44

Lockport, MB R1B 1A1

Tel: 204-757-2704

www.aw.ca

Roughage Eatery

Candice Tonelete

126 Sherbrook Street

Winnipeg, MB R3C 2B4

Tel: 204-779-8344

www.roughageeatery.ca

Roxi’s Uptown Café

Linda Bohemier

219 Manitoba Avenue

Selkirk, MB R1A 0Y4

Tel: 204-482-1900

Roxy’s Restaurant & Lounge

Roxy Last

40 PTH 3E

Oak Bluff, MB R4G 0B2

Tel: 204-897-7850

www.roxysrestaurantand loungeoakblu .com

SSaddlery on Market

Roula Alevizos

114 Market Avenue

Winnipeg, MB R3B 0P4

Tel: 204-615-1898

www.saddleryonmarket.com

Sals Henderson

Brad Kramble

1277 Henderson Highway

Winnipeg, MB R2G 1M3 www.salisburyhouse.ca

Sals in the Exchange Brad Kramble

177 Lombard Avenue

Winnipeg, MB R3B 0W5 Tel: 204-289-4320 www.salisburyhouse.ca

Sals Leila Brad Kramble

787 Leila Avenue

Winnipeg, MB R2V 3J7 www.salisburyhouse.ca

Sals Main Brad Kramble

1545 Main Street

Winnipeg, MB R2W 3W3 www.salisburyhouse.ca

Sals Pembina Brad Kramble

759 Pembina Highway

Winnipeg, MB R2M 2L9 www.salisburyhouse.ca

Sals Portage Brad Kramble

3315 Portage Avenue

Winnipeg, MB R3K 0W8 www.salisburyhouse.ca

Sals Regent Brad Kramble

1570 Regent Avenue

Winnipeg, MB R2C 3B4 www.salisburyhouse.ca

Sals St. Anne’s Brad Kramble

255 St. Anne’s Road

Winnipeg, MB R2M 3A5

www.salisburyhouse.ca

Sand Hills Casino

Jeff Melcosky

Box 840

Carberry, MB R0K 0H0

Tel: 855-370-7263

www.sandhillscasino.com

Santa Lucia Pizza Main

Michael Simeonidis

1473 Main Street

Winnipeg, MB R2W 3V9

Tel: 204-586-8171

www.santaluciapizza.com

Santa Lucia Pizza St. Mary’s

Jodie Simeonidis

4 St. Mary’s Road

Winnipeg, MB R2H 1H1

Tel: 204-237-4134

www.santaluciapizza.com

Selkirk Golf and Country Club

Rosey Martin

Box 15 100 Sutherland

Selkirk, MB R1A 2B1

Tel: 204-482-2052

www.selkirkgolfandcountryclub.com

Seven Café

Michael Phillips

22 Golden Oak Cove

Cartier, MB R4K 1B3

Tel: 204-295-5357

Shabathai Cuisine Ltd.

Chanphen Bupachard

561 Portage Avenue

Winnipeg, MB R3G 2Z4

Tel: 204-805-6572

www.shaba-thai-cuisine.com

Shahi Flames

Rishpal Singh

208 Marion Street

Winnipeg, MB R2H 0T6

Tel: 204-306-8000

www.shahi ames.com

Shark Club

Jonathan Dueck

2nd Floor, 333 St. Mary Avenue

Winnipeg, MB R3C 4A5

Tel: 204-942-7400

www.sharkclub.com

Shawarma Khan

Obby Khan

225 McDermot Avenue

Winnipeg, MB R3B 0S2

Tel: 204-504-0453

www.shawarmakhan.com

Shooter’s Family

Golf Centre and Restaurant

Guido Cerasani

2731 Main Street

Winnipeg, MB R2V 4T2

Tel: 204-339-2326

www.shootersgolf.ca

Silver Heights Restaurant

Tony Siwicki

2169 Portage Avenue

Winnipeg, MB R3J 0L7

Tel: 204-889-7246

www.silverheightsrestaurant.ca

Smitty’s Restaurant & Lounge

Brandon Shoppers Mall

Jeff Crooks

Unit 58, 1570 18th St.

Brandon, MB R7A 5C5

Tel: 204-571-3162

www.smittysmb.ca

Smitty’s Restaurant & Lounge

Dauphin

Todd Rathwell

Box 930

Dauphin, MB R7N 3J5

Tel: 204-638-8022

www.smittysmb.ca

Smitty’s Restaurant & Lounge

Garden City

Brian Funk

2305 McPhillips Street, Unit 8

Winnipeg, MB R2V 3E1

Tel: 204-339-4267

www.smittysmb.ca/ locations/garden-city

Smitty’s Restaurant & Lounge

Henderson

Brian Funk Unit 9, 1919 Henderson Highway

Winnipeg, MB R2G 1P4

Tel: 204-334-1162

www.smittysmb.ca/ locations/henderson

Smitty’s Restaurant & Lounge

Kenaston

Valerie Funk

1629 Kenaston Boulevard

Winnipeg, MB R3P 2M4

Tel: 204-594-4208

www.smittysmb.ca/ locations/kenaston

Smitty’s Restaurant & Lounge

Meadowood

Chris Dyck

150 Meadowood Drive

Winnipeg, MB R2M 5L7

Tel: 204-320-2570

www.smittysmb.ca/ locations/meadowood

Smitty’s Restaurant & Lounge

Pembina

Chris Dyck

2835 Pembina Highway

Winnipeg, MB R3T 4Z8

Tel: 204-320-2570

www.smittysmb.ca/ locations/pembina-south

2023 DIRECTORY MEMBERSHIP

Smitty’s Restaurant & Lounge

Pembina Grant

Chris Dyck

8-580 Pembina Highway

Winnipeg, MB R3M 2M5

Tel: 204-261-1005

www.smittysmb.ca/locations/ pembina-at-grant

Smitty’s Restaurant & Lounge

Regent

Brian Funk

1512 Regent Avenue West

Winnipeg, MB R2C 3B4

Tel: 204-661-6191

www.smittysmb.ca/ locations/regent

Smitty’s Restaurant & Lounge

St. James

Brian Funk

1017 St.James Street

Winnipeg, MB R3H 0K6

Tel: 204-786-4445

www.smittysmb.ca/ locations/st-james

Smitty’s Restaurant & Lounge

Steinbach

Chris Dyck

163 Park Road West

Steinbach, MB R5G 1V5

Tel: 204-326-4468

www.smittysmb.ca/locations/ steinbach

Smitty’s Restaurant North Hill

Jeff Crooks

1790 Highland Avenue

Brandon, MB R7C 1A7

Tel: 204-571-3154

www.smittysmb.ca

South Beach Casino & Resort

Richard de Krijger

Box 777 One Ocean Drive