How to order the best gourmet food in Winnipeg
WASHINGTON — It’s not hard to see why the U.S. has so many gourmet eateries.
But when it comes to food, there’s one city where people can’t stop trying.
There’s one place where the local eateries and restaurants compete with the best in the world.
The food scene is thriving in Winnipeg, a city of just over 3.4 million people, and a place where local restaurants, restaurants from the Greater Toronto Area, and other cuisines thrive.
The Winnipeg food scene has developed so much that, last year, the U and Canadian governments created a new food tourism industry, the Global Food Summit.
The Global Food summit brings together experts from the U of T, Canadian International Development Agency and the World Bank to discuss the growing international demand for locally produced, sustainably produced, and locally-focused cuisine.
It’s a huge opportunity for Winnipeg foodies and foodies who are looking to expand their horizons.
In 2017, for example, more than 1,500 chefs and food designers were invited to attend the summit.
Food and culture have always been a big part of Winnipeg’s identity, said chef and food writer J.P. Bremner.
“I grew up in Winnipeg.
My mom was a huge fan of cheese, and my dad was an avid cook,” said Bremmer.
“And my mom loved gourmet meat, so when I was young I was drawn to gourmet restaurants.”
In the past, there was only one gourmet restaurant in Winnipeg: the St. Lawrence Market, which opened in 1884.
The market was eventually demolished and rebuilt to become the St-Juan Market in 1989.
Boulanger, the current owner of St-Lawrence Market, said his goal is to provide the best quality food in the city, and he wants to serve it well.
“We wanted to serve as many people as we possibly could and we thought it would be a great way to help us create a brand,” he said.
He said the St Lawrence Market was originally a small family restaurant that operated from 1884 until the late 1970s.
It closed in 1987 after more than 100 years.
“They closed and there was a real big shift in the restaurant industry and that’s when we started to see the growth of restaurants,” he explained.
The first restaurant in the St Juan Market was the Gourmet Cheese Shop, opened in 1890.
It opened the following year, and Boulangers family has been a long-time customer of the store.
The St Juelans have always enjoyed the best of Canadian cheeses.
When he was a kid, Bouliers dad would come over and buy them.
It was a great tradition for the family.
“It was really, really good cheese,” he recalled.
“And I would go to this place in Winnipeg called St. Louis,” he added.
The family would visit the St Louis market for their favourite cheeses, but the family soon moved on to St. Patrick’s Day and the St Lawrences soon found themselves on their way to St-Patrick’s Day in the spring of 1960.
“That was when I got my first taste of the St Patrick’s cheese, which was just amazing,” he noted.
“But I guess I got lucky, because they also have a big cheese shop down the street.”
After visiting St. Juel, Bouillon began to notice a change in the food in St. Thomas.
“There’s not a lot of fresh produce down there.
There are some great producers but it’s really hard to find a lot,” he stated.”
In the beginning, there were just a lot fewer cheese makers, so we thought maybe that would be the start of a renaissance,” he continued.
“We were kind of wrong.
We started to hear that the cheese makers were shutting down, and it was actually true.”
When he went back to St Thomas, Bouchard’s son and grandson visited a cheese shop there.
He remembers them buying cheeses from their mother’s family, but they had no idea what the food tasted like.
“At the end of the day, I was like, ‘Oh my gosh, it’s unbelievable,'” he said of the taste of cheese.
“You get this great cheese, you love it and you want to share it, but there’s this horrible taste that is in the cheese.”
The cheese shop owners told him they didn’t have any of the local produce, and they were going to go buy some from the store, Bouns said.
“It was just a huge shock to me, to think that I’d actually be making cheese that my mom made and that my grandmother would love,” he shared.
The next time Bouchards family visited St. Janes, they were thrilled to find that the St Janes cheese was still fresh.
“My mom made this beautiful, fresh cheese,” Bouland said.
He recalled his mother telling him