Asian-inspired sandwich carves out a taste for Manitoba boar
DIY cooking demo by Velvet Glove Restaurant at Downtown Farmers' Market
Winnipeg chefs can help you change up your lunch-hour routine and turn it into a grocery shopping trip on Thursdays this August.
A beet that is on a boat or a plane coming takes all that time [to deliver. Manitoba produce, however] you're getting fresh, right out of the ground ... as well you're supporting the local economy and local producers.- Chef Tim Palmer, VG Restaurant at the Fairmont Winnipeg
Today, executive chef Tim Palmer from VG Restaurant at the Fairmont Winnipeg taught farmers market shoppers how to cook up delicious recipes using local ingredients by giving a do-it-yourself cooking demonstration.
Chef Tim Palmer prepared a Manitoba Boar Belly Bao Bun, a dish inspired by locally sourced meat and home-grown pickled produce, and CBC Manitoba's Janet Stewart guided the audience through the cooking demo.
Every Thursday this August a different downtown chef is challenged to design a new and easy recipe while showcasing the bounty of Manitoba's harvest through cooking demonstrations.
The catch is that only locally grown ingredients found at the Downtown Farmers' Market will be incorporated.
Each demonstration is 30 minutes and starts at 11:30 a.m. followed by a repeat demonstration at 12:30 p.m.
A limited number of samples will be available for tasting.
Manitoba Wild Boar Belly Bao Buns by VG Restaurant
Featuring pickled market vegetables, "secret rooftop" Vietnamese coriander with the Fairmont honey and a soy glaze.
Things to find at the market:
- Local boar/pork belly.
- Root vegetables for pickling (carrots, radish, kohlrabi, turnips, beets, parsnips).
- Local herbs (fresh cilantro, Thai basil, mint, Vietnamese coriander).
- Local honey.
Fairmont honey and soy glaze
- ½ cup Fairmont honey.
- ½ cup tamari.
- 1 tbsp. sesame oil.
- 1 tbsp. toasted sesame seeds.
- Zest and juice of 1 lime.
- Place tamari and honey in a saucepan. Bring to a boil and then simmer for four to five minutes to thicken and concentrate flavours.
- Remove from heat and add the sesame oil, seeds and lime, whisk to combine thoroughly. Use sauce to glaze barbecue meats; also delicious as a dipping sauce for salad rolls or dumplings.
Farmers market beet salad
Featuring feta, crispy roots, fresh dill, Begonia petals drizzled with a Saskatoon berry vinaigrette.
Things to find at the market:
- Local feta.
- Root vegetables for chips (carrots, sunchokes, parsnips, beets and sweet potatoes).
- Fresh dill and thyme.
- Begonia blossoms or other edible flowers.
- Saskatoon berries.
Saskatoon berry vinaigrette
- 1 cup red wine vinegar.
- 1 cup Saskatoon berries.
- 2 tbsp. Fairmont honey.
- 1 cup canola oil.
- 1 tsp. fresh thyme, chopped.
- ½ tsp. salt.
- ½ tsp. ground black pepper.
- Place berries, vinegar and honey in a saucepan. Bring to a boil and then simmer for four minutes to soften berries.
- Puree with canola oil, thyme, salt and pepper. Do not crush up all berries — leave some whole for texture. Cool and enjoy.