Hot Eats in The ‘Peg
Prairie’s Edge
2015 Main Street Beet fritters are a lovely indulgence.
Crispy pork belly, recommended by the chef. O
ne of the loveliest evenings that you can plan dur- ing summer in Winnipeg is a night at Canada’s longest-running outdoor theatre, Rainbow Stage. And the best way to commence your summer eve-
ning is with a pre-theatre dinner in the Pavilion restaurant, Prairie’s Edge. Prairie’s Edge is the newest manifestation of the WOW Hospitality restaurant in Kildonan Park. Te light-filled res- taurant features locally inspired cuisine by one of my favou- rite Winnipeg chefs, Michael Daquisto. Many Winnipeggers fondly remember Daquisto’s (the restaurant that bore his name), and before that Pasta la Vista. My lunch date suggested the beet fritters, and even though
I typically prefer items that have not been deep-fried, these morsels were worth the indulgence. Te juice from the veg- etables had seeped into the batter, each bite exposing more of the beet’s unique colour. Served up on a slaw of orange and
16 • Summer 2016
Light and tasty pickerel pops.
fennel, the contrasts were visually appealing and tasty. We indulged in tasty pickerel cheek pops. Te cheeks had been dusted and skewered, making for a fun presentation. Te peas and garlic comfit completed the dish’s delightful flavour. Following Chef Michael’s suggestion we also tried the
crispy pork belly served with braised cabbage, parsnip puree and toasted wild rice. As promised, it was fabulous. Michael Daquisto’s talent shines with local ingredients from the Canadian prairies.
Reviews and photos by Kathryne Grisim
Kathryne Grisim was bitten by the travel bug when she was 16 and made her first solo trip to Halifax. She loves living in Winnipeg because she can leave on an early flight and be in Mexico by lunch time. Her food and travel blog can be found at
foodmusings.ca.
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