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Jan 11, 2016 - Chef Cheryl D'Souza

Chef - Cheryl D'Souza from the Manitoba Club will be leading this month's event.

Middle Eastern Menu

  • Roasted Zucchini-Chickpea Dip - Served with Pita, Crudités & Flat Bread
  • Crispy Falafel
  • Jeweled Couscous Salad
  • Grilled Shrimp With Lime Powder
  • Lamb Biryani
  • Yogurt
  • Turkish Ravani Cake

CHERYL BERNADETTE D’SOUZA 

I was born in Nairobi, Kenya on the East Coast of Africa, a third generation Kenyan born. My great grandparents (paternal & maternal were born in Goa a little island off the coast of India). 

My family and I immigrated to Winnipeg, Manitoba in September 2008. 

My work experience in Manitoba was as a Kitchen Manager and FOH at Triple B’s, Prep cook and FOH Manager at Prairie Ink (McNally Robinson) and finally have hung my hat at Manitoba Club as Assistant to Eric Barie the Pastry Chef. 

Finished A’Levels (grade 13) in Nairobi and completed a two year Diploma as a Cordon Bleu Chef and also received a Diploma in Interior Design in Somerset England. Completed a one year Secretarial and Business Administration receiving a Diploma. 

I have almost 35 years’ experience in Catering and Management in Hotels, Restaurants, Embassies, UNEP, IBERIA & Air France, exclusive lunches, dinners & cocktail.

10 years’ experience in Management at UNEP, Deloitte & Touche and a firm of Advocates. 

Taught Culinary classes for Adults and Children. Floral arrangements for special events & weddings. A Jack of all trades and a master of as many.


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Dec 16, 2015 Annual Community Holiday Dinner

The Les Marmitons Winnipeg members will prepare and serve food for the annual community dinner which will be held at the University of Winnipeg on December 16, 2015.

As usual, there are numerous members who have generously offered to help with the food preparation and service.  The group has met their goal of raising a $3000.00 donation via membership contributions this year.  Thanks to all of the generous members who helped to achieve this goal!

Here are some photos of Marmitons out before the event to do prep work.  Peeling carrots and potatoes, making the best gravy in town and cooking up pies for dessert. 

The Community Dinner was a huge success even though stormy weather resulted in a lower representation from the senior citizens in the community.  There were still well over 100 people that came out for a wonderful festive feast with games and clowns to entertain the children.

Here are some photos of Les Marmitons members from this event.

 

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Nov 9, 2015 Chef Fabrizio Rossi

Chef - Fabrizio Rossi from Nicolino's

  

 

 

Chef Rossi's menu for this event includes:

  • Filetti di bacalla (battered cod) and tartar sauce
  • Mozzarella in carrozza
  • Rigatoni alla amatriciana
  • Salt Imbocca alla romana
  • Corn polenta with tomato sauce and braised sausages
  • Saute rapini
  • Tiramisu

Chef Fabrizio Rossi, was born in Rome,Italy where he trained in culinary arts under Chef Sciullo. Fabrizio left medical school to persue his passion for food and has worked in the prestigious hotel Habitart  and at Casina Valadiere under chef Massimo D'Innocente.

Fabrizio has spent precisely half his life in the kitchen. That's what I know how to do. "I love eating and cooking because of my mom. She was a single mom and working all day long and coming home late and opening the fridge and making a five-course meal in half an hour after a long day. She was AMAZING! That's where my passion comes from. I always wanted to learn how she did everything so that I could continue her traditions in the kitchen".

Fab as he is known by friends and family, made Winnipeg his home in 2008. He is always proud to support local businesses and takes pride in using the freshest and highest quality ingredients in the food he creates. "My secret ingredient is the LOVE!" I love to create food that puts a smile on our guests face. The new "family style Italian dinners" we are creating at Nicolino's have allowed me to see the skills and recipes I perfected in Italy enjoyed in a traditional Italian family style dinner setting in my new home in Winnipeg, MB.

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October 19, 2015 Chef Irene Adamopoulos

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Chef - Irene Adamopoulos from Greek Market will be leading the group for the evening.

The following is a list of the 5 courses that we will be making:

  1. Spanakopitakia
  2. Greek Salad
  3. Green Beans
  4. Meat Moussaka, Lemon Roasted Potatoes
  5. Baklava

Chef Adamopoulos will also be providing baguettes and Taramasalata for the group's enjoyment.

Irene Adamopoulos is the owner at the Greek Market on Corydon Avenue in Winnipeg, Manitoba. Her love and passion for food come from growing up in an immigrant home. Irene’s parents emigrated from Greece to Canada in the 1950’s. With  them they brought love, passion and an incredible work ethic, which they passed on to all  their children. Her father was a restaurant owner for most of her young life.

Irene is  passionate about fashion, fitness and food. Prior to owning her own business she worked  in high-end ladies fashion for 30 years. Starting part time after school in a boutique at 16  and working her way up to managing Ports International and Olson Europe, organizing  fashion shows and running various store openings across Canada. Irene was given the opportunity to own her own business 11 years ago, and has  never looked back.

The Greek Market has grown into a neighborhood staple, becoming a part of people’s weekly traditions, stopping by after work to pick up healthy and home  cooked meals for their families. The Greek Market is a bustling take-out market where friendly faces and a homemade aroma greet you at the door. Built on the concept of giving customers what they want, the Greek Market offers everything from ready-to-eat and bake-at-home dinners, large catered events, spectacular holiday feasts and imported Greek products. The fresh take-out menu features homemade authentic Greek classics and healthy and organic choices, as well as many of the most recent gluten-free options.

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September 14, 2015 Chef Peter Bastians

Chef Peter Bastians, owner of Taste of Sri Lanka was our guest chef this month.

Born in Sri Lanka, Chef Peter was educated and worked as a civil engineer for three years before going to hospitality school to become a chef.  He loved spending time with his mother in the kitchen and that evolved into his passion for cooking.  As a young man, Chef Peter spent 19 years living in Saudi Arabia as he worked his way up through the kitchens in that country.  During the first Gulf War, Chef Peter managed the food servrices for the U.N coalition forces before moving his family to Winnipeg.  He has had success with his business, Taste of Sri Lanka for many years in Winnipeg.  

Due to a logistical issue with our regular venue, this month's event was a private dinner event where Chef Peter cooked for the group and the membership partook in an evening of good food, drink and conversation.  

The evening started off with everyone marveling at Paz's beautiful house and drooling over his shiny high tech kitchen.  Once everyone was settled, we had a nice greeting wine.  Dinner was accompanied by a red wine as well as two beer choices.  

The evening's menu consisted of:

  • Yellow Rice
  • Lamb Curry
  • Butter Chicken
  • Eggplant Moju
  • Dhal Curry
  • Onion Tomatoes Yogurt Salad
  • Double Roasted Bread
  • Watalapang

Once everyone started eating, there were exclamations of how tasty and delicious we all found the meal to be.  Clearly, some dishes were pretty spicy as beads of sweat started welling up on more than one brow.

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June 12, 2015 Barbecue

Our annual BBQ will he held on June 12, 2015 at Conrad's House

Start time is 6:00 PM.

The barbecue will feature:

Chilled shooter, tomato , sweet, chilli flavours with a chilled shrimp garnish
Calamari
Greek Salad
Barbecued Lamb
Pork Loin Roast
Pita with an assortment of sauces
Lemon Potatoes
Baklava Cheesecake

We could also use some volunteers from the group to bring along additional food items.  

Some suggestions for popular sides to complement the Greek theme that is evolving would include things like:
Lemon Rice
Avgolemono Soup (lemon, rice, chicken)

 

Click on the following picture to see some photos from the BBQ.

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April 13, 2015 Chef Jessica Young

Chef Jessica Young from  Buffalo Stone Cafe is currently Kelly Cattani's sous and was formerly at Terrace in the Park.

She will be leading us through the preparation of the following dishes:

  • Salted Cheese
  • Roasted Carrot Salad
  • Banh Mi Pork meatballs, pickled slaw, lime aioli
  • Roast chicken, Parisian gnocchi, tomato love, roasted shallot
  • Warm chocolate cake, chocolate mousse, peanut butter ganache, salted peanuts

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March 9, 2015 Chef Craig Guenther

Chef Craig Guenther from the Winnipeg Winter Club will be out to guide the group through the preparation of the following dishes:

  • Warm Red Cabbage Salad with Pancetta and Goat Cheese
  • Mushroom Tenderloin Cubes
  • Wild Mushroom Strudel
  • Tuscan Style Lemon and Herb Split Chicken
  • Pear and Chocolate Truffle Tart

Chef Craig began his professional career right here in Winnipeg, finishing his training in Alberta and moving further West gaining ideas and furthering his love of the Canadian bounty. During his career Craig has served thousands, cooked for Queen Elizabeth, opened several restaurants and designed hundreds of menus. Craig was also proud to represent Manitoba at the Culinary Olympics in 2000, competeing and winning a bronze medal in the individual category.

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January 12, 2015 Chef Mike Brown

Chef Mike Brown from De Lucas will be our guest chef for this event.

The menu for this event features:

  • Mixed Greens with Champagne Vinaigrette, Blue Cheese, Pear and Pecans
  • Butternut Squash with Pancetta and Sage Soup
  • Pappardella with Wild Mushroom Butter Sauce
  • Tenderloin with Sun Dried Tomato Chimichurri Herb Oven Roasted Potatoes and Spicy Rapini
  • Panettone Bread Pudding with Creme Anglaise and Caramel Sauce

 

At a young age, Mike knew cooking was his passion!  His interest began with a foods & nutrition major in school, followed by the culinary arts program at Red River College.  His experience also includes his recent years working amongst some of the city's best banquet chefs.

Mike is now proud to call De Luca's his home, taking on the position as head chef in the Cooking School in 2012.  He has trained under cooking instructor Anna Paganelli, the original chef of De Luca's Cooking School for over 25 years.  Anna has taught Mike what true authentic Italian cooking is, and he now takes that knowledge to the plate with every dish.

Mike currently oversees the Cooking Studio kitchen which holds banquets for events up to 125 guests.  His passion for creative and inspired food is evident and shows through his genuine love of the art of cooking.  Mike welcomes guests into his kitchen each night, showing them how each dish is prepared.  He takes pride in providing a kitchen atmosphere that allows for growth, development and creativity, and considers each team member a part of the family.

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Nov. 17, 2014 Chef Gord Harris

Chef Gord Harris from Tapastry by Amici in the Niakwa Country Club will be our guest chef in November.  He will be guiding us through the preparation of the following menu items:

  • Ravioli filled with wild mushrooms and goat cheese with a white wine basil cream sauce
  • Roasted Cauliflower and Bacon soup
  • Arugula salad with oven roasted beets, candied pecans, raspberries and a hemp oil vinaigrette.
  • Veal  Involtine filled with julienne vegetables, prosciutto, and parmesan cheese.  Accompanied with  gratin potatoes and vegetable timbale.
  • Unionville House Carrot Cake

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Sept 15, 2014 Melissa Makarenko

Melissa Makarenko from Resto Gare will lead us through this month's dishes.  

The menu for this event is as follows:

  • Celery Root Soup
  • Pumpkin Gnocchi
  • Boeuf a la facille
  • Roast Raddish and orange salad
  • Blueberry clafoutis,

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