Restaurant on Ice: RAW:almond 2014
RAW: almond, Winnipeg's pop-up restaurant on ice returns for a second year in early 2014.
The temporary restaurant, set up inside a large tent at the confluence of the Assiniboine and Red Rivers at The Forks, starts its three-week run January 24, 2014. This year, the eatery on ice will host 30 guests at each of three nightly dinner seatings. A tasting lounge for 10 will also be added and guest chef Jason Barton-Browne from Calgary's Teatro restaurant will also cook for a two-night stint.
Eleven local chefs will each take the helm of the kitchen for two nights, creating a five-course tasting menu for food lovers. A guest chef will also host 10 in the lounge, serving three tapas and a tipple.
The innovative project—believed to be the only one of its kind in North America—was launched in 2013 by a group of Winnipeg's top chefs. (Here's a story by PCG about last year's run.)
Tickets cost $100 each for dinner and $45 for the tasting lounge. Tickets are now on sale at Deer + Almond. Last year, tickets sold out quickly.
Deer + Almond owner and chef Mandel Hitzer and architect/designer Joe Kalturnyk of RAW Gallery came up with the idea for the pop-up on ice in 2012. Kalturnyk designed the tent, which resembles a piece of ice thrusting up from the frozen river. Mandel gathered the kitchen troops, inviting the city's most buzz-worthy and talented chefs to cook in the special setting.
Bracing themselves against winter in Winnipeg, guests donned fur hats, snow pants, Sorel boots and down-filled jackets to keep the chill at bay. Inside the tent, heaters warmed diners. Strangers became dinner companions and friends at the communal table in the centre of the tent. Chefs entertained in between courses and talked about Winnipeg's food scene.
RAW: almond is a distinctly Winnipeg event. It's a celebration of food, local talent and winter. It's a must try for locals and visitors. If you can't make it for dinner then just come down and take a look at this beautiful and unique restaurant on ice.
Here is this year's roster of chefs cooking this year at RAW:almond:
Jan 24 & 25 deer + almond: Mandel Hitzer
Jan 26 & 27 Bistro 7 ¼: Alex Svenne
Jan 28 & 29 Diversity: Ben Kramer and Aaron Epp
Jan 30 & 31 Deseo Bistro: Scott Bagshaw
Feb 1 & 2 Segovia: Adam Donnelly
Feb 3 & 4 Peasant Cookery: Tristan Foucalt
Feb 5 & 6 Yujiro: Edward Lam
Feb 7 & 8 Pizzeria Gusto: Eric Lee
Feb 9 Lobby on York: Jesse Friesen
Feb 10 & 11 RRC: Luc Jean
Feb 12 & 13 Teatro: Scott Barton-Browne
For more information or tickets go to:https://www.facebook.com/deerandalmond
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