I’m incredibly honoured that they wanted me to participate and just learned that I had one of my recipes accepted!

It’s for Apple & Bacon Stuffed Roast Pork with Maple Bourbon Glaze.

You can get the recipe by visiting their Facebook page. If you vote for mine as favourite, you can also get 50% off a Maple Leaf Prime Pork product.

The contest is all part of a launch of their new Prime Pork product line.

Go to the Maple Leaf Prime Pork Facebook Page, click on the VOTE HERE button and look for the recipe submitted by A.P. Benton.

Happy cooking!

After a little arm twisting we made a quick pass through the Mack Donalds (that’s how they pronounce it here) on the fringe of Gatwick Airport. I demolished a chicken snack wrap to quell the knawing emptyness in my stomach. It (of course) paled in comparison to the balsamic glazed chicken on ciabatta buns topped with grilled apples, fig jam and melted Brie I’d whipped up for a pre trip bon voyage/father’s/mother’s day.

I survived, however, on a steady diet of scotch eggs, pork pies, cornish pasties and crisps (prawn cocktail and a super oniony pork rind type thing called monster munch). Like many a daily tube commuter, you can aquire any of these at the strategically placed Spar, Tesco Express or Boots shops. Consumed on my part more for nostalgia than nutrition, it’s these kinds of dine and dash staples that make pub grub look like a visit to Vita Health. But if you’re seeking the best of Britain, it’s the pub, and the fish and chip shop, where you’ll find it.

Many pubs will feature the old school classics: sausage and chips, shepherds pie, steak and kidney pie, toad in the hole, ploughman’s lunch, and a delightful, if sometimes baffling, array of sandwiches (they were invented here you know…Google Earl of Sandwich). Sausage and egg salad is one that comes immediately to mind.

But increasingly you’ll find gasrtropub menus that take down-home dishes and give them up-town sophistication. Fish and chips becomes panko citrus crusted Dover sole. The quintessential malt vinegar becomes balsamic aioli dipping sauce. Bangers that once sought refuge in toad in the hole will be replaced with venison and wild blueberry sausage dressed with a beefy au jus and horse radish bread sauce.

As much as I enjoyed my dinner at Jamie Oliver’s Fifteen, would quickly overcome my distaste for Gordon Ramsay’s mistreatment of people and television at the chance to eat in one of his restaurants and would suffer no guilt at the sacrifice of a month’s income to enjoy Heston Blumenthal’s wizardry at his newest but as yet monikerless London restaurant (above Bar Boulud no less) you’ll find the purest of expression of British culture and cuisine at the locals.

Arriving at The Grand, a hotel that, 150 metres from Tragalgar Sqaure, we stole at $89 per night (thanks Hotwire) we were delighted to discover the Sherlock Holmes Pub directly across the street.

A menu of excellently executed Brit classics is paired perfectly with a broad selection of beers both on tap and bottled. On a hot humid day the ubiquitous Green King IPA (brewed back in my homeland, Norfolk) beckoned but indubitably the natural choice was the Holmes Ale, a house brew for many a year. But it’s not all about blowing the froth off a cold one. A well seleted cellar should keep the wine inclined more than happy.

One of my destination locations for the trip was the Burroughs Market. I’d say it’s like the Market at the Forks but on steroids. More akin to Seattle’s Pike Street Market if anything At the foot of London Bridge, Burroughs is spread over a couple of acres. Sectioned into country by country pavillion compounds, on a good day it boasts some of the best product and produce the world has to offer.

It was mid Tuesday afternoon when I managed to navigate my way through the tube stops and find it hidden beneath the recesses of the London Bridge superstructure. The only sign of life however was a stock person working one of the fruit and veg buildings. Although she wasn’t sure when the market operated, she felt the busiest day seemed to be Thursday. She did admit that the other pavilions seemed to open rather randomly. Makes it hard to visit, let alone shop for pantry staples.

In hindsight, perhaps it was good I couldn’t spend time there. Without a kitchen at my immediate disposal, the temptation of all that incredible product would have been too much to bear.

Held at the Assiniboine Park Conservatory, it was led by D. Kurt, a self professed mushroom mad man and kind of a fun guy (get it…fun gi) at that.

The evening provided a crash course in terminology and taxonomy (did you know that mushrooms actually are closer in definition to animals than plants…sorry vegetarians) and included some gorgeous photography of Kurt’s finds, both edible and not, across Manitoba and Ontario.

It was a great source of inspiration to head into the woods in search of Morels, which are currently in season.

(Word of caution…false Morels can be deadly).

Kurt has years of careful study and reams of reference books.

You’ll want to pick up a good guide book and sign up for as many of these courses as you can find.

In the meantime, Kurt has promised to publish the powerpoint from the evening on his website. Visit www.Wilds.mb.ca

But I’m no clearer on the meaning or importance of this Mexican holiday. To quote a favourite Cake song, “I don’t know much about Cinco de Mayo, I’m never sure what it’s all about.”

But this mysterious hispanic holiday always gets me in the mood for some south of the border grazing.

If it’s important enough for the White House to celebrate, then it seems appropriate enough for Savour Winnipeg to present a roundup of Winnipeg restaurants offering some southern flavours.

Burrito del Rio – 433 River Ave

Mexican/Tex-Mex

Burrito del Rio’s interior is a cheerful interpretation of a hacienda courtyard, the focal point an order counter accented with beautiful hand-painted tiles. Above, a vibrantly chalked menu board lays it all out, burritos of course taking centre stage.

Diners are offered a choice of fillings: Carnitas (essentially Mexican braised pulled pork), Barbacoa (beef slow cooked over an open flame), Pollo Achiote (seasoned chicken), Camardines (shrimp), and Vegetarian.

Read review

Casa Burrito – 520 Portage Ave

Mexican/Tex-Mex

A favourite haunt of University of Winnipeg students and downtown denizens alike, Casa Burrito is Winnipeg’s first, and probably best, taqueria.

This bright, modern space is the perfect backdrop to some fantastic food including chorizo, braised chicken, smoky flank steak, spiced soy, bean and cheese, new curried lentil burritos and quesedillas. Casa Burrito boasts a great selection of Mexican Jarritos soft drinks and a liquor license is in the works.

Read review

Carlos & Murphy’s – 129 Osborne Street

Mexican/Tex-Mex

Carlos & Murphy’s has been doing great insult to Mexican and Tex-Mex influenced food for far too long. At a time when it was all us Winnipeggers could get, it was an understandable staple. With plenty of alternatives it remains, however, an inexplicably popular hang-out. For the sturdy of stomach, test your tolerances on their nachos, fajitas, quesedillas, burritos, tacos, enchiladas and chimichangas.

Pollo Volante Tex-Mex Cantina – 234 Main Street

Mexican/Tex-Mex

Operating Wednesday through Friday for lunch and Thursday through Saturday for dinner, Pollo Volante at the Times Change(d) High & Lonesome Club offers platos of enchiladas, burritos, chimichangas, and tacos with chicken, beef, chorizo or veggie fillings.

Don Pedro’s Authentic Mexican Grill – 114 Market Ave

Mexican/Tex-Mex

Don and I didn’t get off to the best start. Probably because the humungonormous Pink Taco sign above the bar greeted (read: offended) the women in our party. The interior is cheerful. Maybe too cheerful. Glazed tile mosaics adorn table pedestals and lights in a myriad of shapes and colours cast a festive glow over the wood and brick interior.

The menu follows the general themes of Carlos and Murphy’s, only way fresher, and with a few more sophisticated adaptations of classic tex-mex faves.

Hermano’s – 179 Bannatyne Ave

South American

This beuatiful brick and wood beam space has been waiting for a successful concept, having been home to the garlic inspired bar Gilroy and failed expansion of the Taste of Sri Lanka food court concept. Finally it’s found a winner in Hermano’s. Opened in October 2009, Hermano’s serves an astonunding assortment of dishes with influences from Peru, Argentina, Brazil, Chile and Spain to name a few. Live entertainment often leads to dancing.

Segovia – 484 Stradbrook Ave

Spanish

With a super chic interior and menu to match, Segovia is one of Winnipeg’s preeminent restaurant experiences. Chef Adam Donnelly works the open air kitchen, cranking out Spanish inspired bar snacks, charcuterie, cheese and tapas.

Star attractions are the Patas Bravas, Ham Iberico, Tortilla and Manchego cheeses. For dessert, indulge in the dulce de leche drizzled Torrija garnished with whiskey soaked apples or Cinnamon dusted Churros with indulgently thick Spanish Hot Chocolate.

Read review

Cafe Dario – 1390 Erin Street

South American

Occupying a nondescript building on the corner of a commercial zone in Winnipeg’s west end, Colombian born chef Dario Gutierrez delivers some truly sophisticated dishes at one of Winnipeg’s best deals – a $30 five course prix fixe menu that changes weekly. Also look for his new location, The Maple Tree, in Selkirk.

La Fiesta Cafecito – 730 St. Anne’s Rd

Salvadorian fare

La Fiesta’s friendly and attentive staff serve beautifully authentic El Salvadorian fare in a suburban setting.

Handmade Pupusas (corn tortilla pockets) are a must, filled with beans, cheese, pork or combinations of the three they’re cooked on a traditional earthenware grill called a comales.

Also not to be missed are the fried Enchiladas, crispy tortilla shells topped with ground beef or shredded chicken, artfully topped with a slice of hard boiled egg. La Fiesta also makes fantastic burritos and tamales.

El Amigo Cafe – 1631-H St. Mary’s Rd

Latin American

This cafe boasts a friendly atmosphere and a huge selection of world coffees. The menu offers a mix of Canadian and traditionally made Latin cuisine with a focus on healthy eating.

ADDED: Desperados Bar & Grill – 576 Sargeant

Mexican/Tex-Mex

Desperado’s only opened in March 2010, so they’re probably still working out the kinks. The menu highlights the expected tex-mex munchies – tacos and taquitos, chimichangas, flautas etc – and standard sides including Mexican rice, refried beans, guacamole. Props for the reportedly house made tortillas.

Read review

Coming soon

Sue Gereta of Mise Bistro tells me there’s a new Mexican place poised to set up shop in their old Osborne Village digs. Stay tuned on this one.

The main event and every bit as crowd pleasing as the free meat treats handed out by several exhibitors, the competition took place as part of Centrex, Manitoba’s largest trade show for hotels, restaurants, bars  and food service providers.

Eight restaurants competed for a grand prize of $1000, a set of new embroidered uniforms, and bragging rights, through a series of head to head battles over two days.

As in the Food Network namesake, Centrex Iron Chef competitors were given one hour to deliver as many dishes as they could using a secret ingredient. Teams were, however, permitted 30 minutes to brainstorm before cooking commenced.

The judges, selected from Winnipeg media outlets, restaurants and culinary organizations, were given the oh so arduous task of tasting the unique creations of some of the city’s best chefs. Teams were awarded points for presentation, composition, originality and organization.

Starting with the round robins on Sunday, chef Jon Royal, who led the Fairmont team to victory last year, this time fought for the honour of La P’tite France in a match up with Provence Bistro of Niakwa Country Club. Cauliflower proved a challenging ingredient, both teams lamenting the lack of protein.

Provence prevailed, advancing to the semi finals where they would be joined by Bistro 7 1/4 who defeated MTS Centreplate in battle squash.

Chef John Feliciano of Glendale Golf and Country Club created a massive upset in battle pear when his team defeated Iron Chef 2009 champions The Fairmont in spite of the calm, cool and collected leadership of chef Michael Fitzhenry.

Diversity Food Services battled Bonfire Bistro with eggplant as the reluctant star. Not only did chef Ben Kramer overcome the adversity of being one sous chef short, he later admitted to not even liking the secret ingredient. Neither of these apparent disadvantages seemed to matter as the Diversity team triumphed, advancing to Monday’s semi final.

Breakfast barely forgotten for many, event organizers pulled out all the stops Monday morning, announcing duck as the secret ingredient. As if that’s not rich enough for 11am, they anted up by giving the chefs foie gras and Grand Marnier as bonus items.

Chef Kramer found extra talent to fill the empty sous spot close to home…really close. His wife stepped in at the last minute. For some of us (ahem) this would be a recipe for disaster (too many chefs as the saying goes).

Playing in perfect harmony, however, Diversity drummed up a duck crepe with foie gras, and struck a Canadian chord with a duck and foie gras poutine. Were I a judge (HINT HINT) those dishes might have won/stopped my heart.

Knowing they had to do more than beat the odds, Ben went all in, playing the molecular gastronomy card. Using a tapioca malto dextrin powder, which can absorb its own proportions in fat at a ratio of 5 to 1 (where flour, for instance, absorbs at only 1 or 2:1) he created an ingenious powdered foie gras with Grand Marnier shooter. The powdered foie reverts  to liquid state when it hits the tongue. Well played. Diversity advanced with a competition round record score of 64 points.

In battle turkey, teams were again given the option of using foie gras and Grand Marnier…which they did. Good job they switched up the judges for this one or they’d have needed some paramedics standing by with emergency angioplasty kits.

Not to be outdone by Diversity, Bistro 7 1/4 earned another kitchen stadium record in the next face off, beating Glendale Golf and Country Club.

Chef Sylvester Dudek of St Charles Country Club, Marco DeLuca of DeLuca’s and Ron Dobrinski of the Canadian Culinary Federation Winnipeg chapter presided over judging for the final round. The secret ingredient…a regrettably seldom seen protein on Winnipeg menus…rabbit.

Battle bunny was every bit a retelling of the classic old turtle and hare story. Bistro 7 1/4 set a blistering pace delivering dish after dish, while the Diversity team took it slow and steady.

This was one round I didn’t envy the judges for. They were barely able to down a morsel from each plating and record their scores before B725 called yet again for service and the runners deposited another composition for consideration. Even in the last few minutes, chef Alex sent up three dishes, including a dessert.

When time had elapsed, Bistro delivered ten takes on rabbit for the judges deliberation, Diversity five. But the outcome would prove true to the old adage, slow and steady wins the race. Ben Kramer, head of the University of Winnipeg’s Diversity Food Services, reigned supreme as Winnipeg’s Iron Chef 2010.

Pizzeria Gusto’s state of the art wood-fired oven remained cold for more than a week, following the firing of head chef Scott Bagshaw last weekend.

Pizza doh!

In a shocking show of solidarity, much of the kitchen crew packed their knives and followed Bagshaw out the door forcing the restaurant to close.

Fanning the flames

The spark that ignited the fire was a series of Kitchen Confidential type confessions Bagshaw made during an interview with Red River College student Rhéanne Marcoux. Part of a school project, it’s one of several articles documenting the experiences of Winnipeg chefs that will appear in a self-published, 100 copy run book titled The Last Crumb.

Where’s the beef?

In the article, Bagshaw confesses to a number of high flying antics in his past. Yes, there were drugs. Booze…check. Wild parties…hell yeah. But the owners were quick to acknowledge we’ve all got our pasts and they wouldn’t hold that against anyone.

What fueled the firing was Bagshaw’s revelation that while on display for his culinary merits in Gusto’s front-of-house kitchen, he and his sous were admiring the physical merits of female clientele–something he refers to as the “Would you sleep with her?” game.

Food fight

News surrounding circumstances of the dismissal quickly spread. Several articles appeared in newspapers and on websites. It even went national with an article in British newspaper, the Guardian. Comments sections overflowed with  opinions falling sharply on both sides. That the chef was dismissed unfairly. That the owners were within bounds.

What it all boils down to

Nobody’s naive here. We’ve all played the game at one time or another. It’s safe to assume it’s happening elsewhere, just as its safe to assume some restaurants recycle the bread, or hold product in the walk-in longer than ideal. But you don’t advertise the fact.

Bagshaw advertised. His irreverent comment sent a message to every woman walking into Pizzeria Gusto that all orders would be served with a side of sexual objectification. That they’ll be looked up and down…ogled…judged as a matter of course. Nobody wants a piece of that. That’s why we have laws against workplace sexual harassment. But those laws don’t protect customers. That’s what the management is for.

Any way you slice it

Pizzeria Gusto is a business. The purpose of a business is to make money. It makes money by building a brand and loyalty to that brand. PG’s brand is upscale Italian. It’s a classy, family inspired place that’s great for a date, dinner with clients or a girls’ night out. It’s a unique opportunity to sit at the chef’s station, get a behind-the-scenes look at the process, experience the drama of sizzling dishes emerging from a 900 degree wood oven. Bagshaw, by admission of his practice, alienated half the market. He became a liability to the brand.

Just desserts

Pissed he was dismissed doesn’t even cover it. There have been promises of vengeance, hopes that the restaurant will fail as a result. Seriously!? If Bagshaw is even half the talent he’s hailed to be, he’ll find a new venture. But it’s foodies, the consuming public, and the chef himself, not the Mottolas, who will make him or break him.

Haute cuisine

In the midst of the mud slinging, the shadows of doubt and mis-information, a high class act shines bright over Winnipeg’s culinary landscape. The Fort Garry lent the Mottolas a chef. Working with a new hire, he’s helped recreate the Pizzeria Gusto menu. Ten days later, the restaurant is open again.

Further reading

CBC – http://www.cbc.ca/canada/manitoba/story/2010/03/29/man-pizzeria-gusto-bagshaw-fired.html

Winnipeg Free Press – http://www.winnipegfreepress.com/local/breakingnews/not-making-any-dough-here-89379507.html?viewAllComments=y

Winnipeg Free Press – http://www.winnipegfreepress.com/local/pizza-chefs-firing-no-surprise-89826212.html

The Guardian – http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/mar/31/chefs-macho-memoirs

So many events, so little screen time. Here’s a taste of Winnipeg food fun in April:

• If not sold out, Winnipeg Leisure Guide activities continue. One of the standouts, Maple Syrup for Fun and Profit, teaches Manitobans to tap into the health and flavour benefits of this arboreal elixir.
• Centrex – Manitoba’s largest tradeshow for hotels, restaurants, bars and foodservices. Starting April 11, this two day event features hundreds of exhibitors, presentations and the second Winnipeg’s own Iron Chef competition. Savour Winnipeg will bring you daily coverage.
• Mise Bistro and Kenaston Wine Market team up to pairs regional cuisine with eco-friendly wines.
• Winnipeg Wine Festival – Following the success of last year’s special spotlight on Chile, this year takes us through the wines of Australia. Ancillary events lead up to the main event, the Public Tastings held Friday, April 30 and Saturday, May 1
  

For a full list of foodie focused activities, and all the details on the above, see the Savour Winnipeg Events Calendar at www.SavourWinnipeg.com/calendar

Folded into Adult Leisure sections you’ll find the usual headings–Hands-On Cuisine and Cuisine Demo. But I found a couple of foodie items in the Around the Yard section–Making Maple Sugar for Fun or Profit and Growing Mushrooms at Home (not the psychotropic ones).

Also, don’t forget to check the Assiniboine Park Conservatory (APC) section. There’s a handful of classes offered in conjunction with Manitoba Liquor Marts and Red River College. (Why this has anything to do with APC I don’t know. I’m also baffled by their insistence on describing this stuff as Foody. It’s foodie. As in granola munching Hippie, not Hippy. Hah!)

Aaaaanyway…I’ve pulled the FOODIE events out and listed them in a handy-dandy chronological order on the Savour Winnipeg Calendar of Food Events.

To register for classes or for more information, call 311 or click here.

Savour Winnipeg presents 14 Winnipeg pubs perfect for celebrating St. Patrick’s Day

March 17 is St. Patrick’s Day. Rivers and beers the world over will run green, and…well, I won’t even comment on the wardrobe choices.

And while our waterways are immune, Winnipeggers nevertheless become infected with Irish fever, swarming watering holes to hoist an emerald pint or two.

On more than one occasion I’ve found myself late to the party, stuck in line-ups while friends and family are on the inside. Doesn’t anybody work? I do…I can’t be camping out hours early like some boxing week bargain hunter with a drinking problem.

Although the festivities fall on a Wednesday this year, don’t count on that to mollify the masses. I’ve put together a list of locals sure to provide the perfect platform to unleash your inner leprechaun.

Finn McCue’s – Johnston Terminal, The Forks

Hefty wood beams, wainscoting and wallpaper give this Forks market public house a decidedly authentic feel.  Wile away your Wednesday playing pool and darts, and enjoy a spectacular selection of Irish whiskeys and beer.

Dylan O’Connors

• 2609 Portage Avenue
• 1875 Pembina Highway
  

Dylan’s Portage Avenue spot has become a scuzzy shadow of its early days. As uncouth as the clientele may be, the servers are awesome, there’s plenty of beer on tap and live music most weekends. The new Pembina location has a huge St. Paddy’s party starting at noon. They’ve got a special SPD menu with Irish stew, shepherd’s pie, fish and chips, and an Irish Burger, obligatory (if gross) green beer, and live music courtesy of Uisce Beatha (the water of life). First 100 get in free, then its a $15 cover.

Toad in the Hole – 112 Osborne

Every bit as worn and weary as a favourite old pair of sneakers, and smells about the same.  Menu highlights are the scotch eggs and so-named Best Burger in the City (it really is an awesome burger).The usual Irish brews can all be found on tap and behind the bar.

The King’s Head Pub – 120 King Street

This should be destination one for ‘Peg pub crawlers. The most authentic of the Irish Pubs, there’ll be live music by the Celtic Way and the Tarbenders. Wash down heaping helpings of soggy but delicious chips (that’s the style) with a fantastic selection of local and UK beers. A word to the wise…get there early!

Shannon’s Irish Pub – 175 Carlton

Boasting a spectacular hand-made wooden bar, the main area is dressed in traditional orange and green. Intersected by a dance floor/stage, it’s a decent crack at creating the U.K. pub. The bash begins at 11am for lunch followed by celtic music courtesy of Nathan Rogers. There will be giveaways and live music all night and don’t miss the Brady Irish Dancers at 8pm; Pushing Daisies take the stage at 10pm. Tickets are $10 for general entry and $20 for entry and buffet from 7-9pm.

Elephant & Castle – 350 Saint Mary Avenue

The main floor lounge of Winnipeg’s Delta Hotel, the Elephant and Castle is land-marked by an unmistakable red phone box out front.  The atmosphere is more pastiche of a pub, and seating is limited, but the menu does a fine job representing UK staples. Booze infused highlights are the Guinness braised Meatloaf and Jameson’s Chicken with mushroom cream sauce.

J. Fox’s – 414 Academy Road

J. Fox’s is a River Heights haunt that can’t decide if it’s a bistro or bar. You’ll find the usual UK suds, and the owners have paid lip service to local by offering Half Pints Brewing St. James Pale Ale, but I’d love to see them bring in Stir Stick Stout, Bulldog Amber, maybe a Little Scrapper IPA. A short menu hints at some sophistication, but execution (even in the appys) falls frightfully shy of the mark.

Tavern United

• 1824 Pembina Highway
• 2100 McPhillips Street
• 826 Regent Ave West
• MTS Centre

As generic and mass-market as it gets, this cavernous space is a typically north American interpretation of a pub. To the uninitiated, the menu appears good on paper but these mournful morsels scarcely pay homage to pub grub.

Fox & Hounds Tavern – 1719 Portage Avenue

One of the old-timers, Fox & Hounds has been around for as long as I can remember. In spite of an inauspicious location, the character of the exterior continues inside, with plenty of wood and brick. A surprisingly elegant dining room, replete with linens, however is wasted on a pedestrian and un-focused menu.

The Thirsty Lion Tavern – 525 Dale Boulevard

Having said farewell to the Charlie, the Thirsty Lion is the self-appointed A-list watering hole for Charleswood denizens.  Attached to the Red Lion Inn, it’s a fair interpretation of a Celtic pub with cozy nooks, dark wood trim and brick walls.  Their St. Patrick’s Day bash begins at 11am with Irish trivia games and prizes. The bar boasts a great selection of draft. While the regular menu offers a smattering of traditional pub fare, they promise a pile of authentic Irish grub on the big day.

Luxalune – 734 Osborne St

Lux, as it’s known to regulars, is hailed by many as Winnipeg’s first gastro-pub. I’ll spare you my long-winded argument that it’s neither the first  (an honour that belongs to Billabong) nor an authentic gastro. It is,  nevertheless, a fantastic hang-out with some yum grub. I haven’t quite forgiven them for ditching their clever interpretation of Fish n Chips (baked potato skins stuffed with fish and smothered with caper aioli) further challenging their gastro-pub cred. But the remaining appys and gourmet pizzas compensate. Lux has the best selection of beer in Winnipeg, possibly on the prairies, boasting over 100 brews from all over the globe, and they’re always adding more. An innovative beer passport allows you to take virtual world tours, earning a spin of the ginormous prize wheel whenever you complete one.

The Irish Association – 654 Erin Street

Not surprisingly, the Irish, and those of Irish descent among us (my grandmother was born just outside Dublin), take the business of St. Paddy’s day pretty seriously. It’s not just a party…it’s a festival. The Irish Club will be open all day Wednesday starting with an Ecumenical Service. Live bands and music all night includes performances from Comhaltas, Kate Ferris, Rinn, Al Smith and the Erin Street Pipe Band and celtic dancing from the McDonnel School of Irish Dance. And it’s FREE ADMISSION!

The Lo Pub – 330 Kennedy

Part of Hosteling International’s (HI) Winnipeg Downtowner, the LO Pub emphasizes LOcal bands, LOcal brews and LOcal artists. Steadily becoming the place to see and be seen, it offers friendly service, vegetarian/vegan food and a warm and inviting atmosphere. Although nothing has been promoted, there’s usually plenty on tap for St. Patrick’s Day.

The Round Table – 800 Pembina

A roaring fireplace and medieval themes make this more like a noble’s manor than public house.  Half restaurant, half lounge, both sides sport plenty of oak beams, nooks, and old copper curiosities.  Beef is the main feature of the menu,  but you’ll also find kingly classics like crown rack of lamb, pork tenderloin and chicken. No special festivities planned, but if you take one part darts, one part pool, add a jukebox and a few bottles of beer…well ain’t that a recipe for fun?