This is going to be the largest challenge of my career
—Mandel Hitzer, chef
A warming hut on the river will soon be a place where you can enjoy a five course meal. A pop-up restaurant at the junction of the Red and Assiniboine Rivers is set to open for three weeks starting January 24th.
Chef Mandel Hitzer from Deer + Almond is behind the idea of this temporary contemporary restaurant. He's partnering with architect Joe Kalturnyk of RAW: Gallery of Architecture and Design. "Our goal was to create a new experience for Winnipeg food lovers," says Hitzer. "We're constantly committed to trying out new things and keeping it fresh and cool and creating something that couldn't be repeated -- something that nobody else could do."
A pop-up restaurant takes shape on the River Trail at The Forks. (Andrea Ratuski/CBC)
Kalturnyk does say his structure will be made of tube and clamp aluminum scaffolding. There will be one long communal table for 20 diners and seating will be on wooden logs.
Hitzer and several other top chefs from Winnipeg are collaborating to come up with a unique menu every night for $85.00 a pop. Chefs Alex Svenne from Bistro 7 1/4, Tristan Foucault from Peasant Cookery, Aron Epp from Elements, Scott Bagshaw from Deseo, Adam Donnelly from Segovia, Ben Kramer from Diversity Foods and Eric Lee from Pizzeria Gusto will each take turns joining Hitzer in the kitchen.
Wines will be selected by the Winehouse. During the course of the evening chefs will come out and present each course to the diners.
Cooking in a non-professional kitchen will be the biggest hurdle, says Hitzer. "This is going to be the largest challenge of my career. We're cooking on the ice."
Tickets are available at Deer + Almond. Don't forget your boots.