Now that the ice and frozen stank has melted away, Winnipeggers journey forth…into the wild downtown, to engage in all that is Winnipeg and all that the core has for hungry patrons to feast upon. With this influx of middle class taste and buds in mind, Sir Omnyvore shall give you a few downtown eating tips…because one wrong turn can mean digestive upheavals of volcanic proportions. Read on hungry folk:

Tip 1:
Those food trucks that come out like an army of toilet paper salesmen are bad news. Some are better than others as far as gastric pleasantness, but most use cheap ingredients and are way over priced for what they are. And if in doubt where these vendors save the bucks, see this past DSC News article for some insider info.

 Tip 2:
East Indian food is a delight…when done right. I will even acquiesce that even the crappy East Indian is still very palatable, but for the price, you must be cautious. With no shame in outing the crap, avoid IVORY(Review HERE) and Dhoom (Review HERE).

Clay Oven, Samosa Hut in CityPlace and Chef Express in Portage Place are cheaper fast foodish alternatives. East India Company on York has the awesome décor and the wide selection of well made food that checks every Indian restaurant box. The best you can get in Downtown Winnipeg with a wide assortment of desserts as well. Pricey…but make it a special night out.

 Tip 3:
Support local. What is local? You ask…the eateries that are not multi-national cattle chutes. Café 22 is franchise…BP’s(Review HERE), while adequate, is franchise (born in stinking, yet enduring Edmonton).

Some local eats include the always pleasant wraps from the Fyxx on Broadway. The Yellow Dog(Review HERE) has good pub eats, if the actual established leaves some cool air to be desired in summer. Shawarma Khan’s is stellar. Located in the exchange, this is a great local joint that breathed life into the staunch, pretentious eats scene of the exchange. Other local eateries include Thida’s Thai on Broadway, The Don (Review HERE) for sufficient breakie and as far as sushi, Samurai Sushi across from the MTS centre is good stuff, albeit pricey as sushi tends to be.

Bottom line, support local to enjoy unique eats and to generally support your neighbours. If you don’t, we will be inundated with the Mc’s and Earls of the world…the places that think of you as fatso’s with money.

Enjoy the downtown eats and venture to all Downtown Winnipeg has to offer.



Sir Omnyvore

(previous WINE Post HERE)

As worldwide sales in wine increase and prices are set to attract economically minded buyers, this is apt time to explore the many variations wine has to offer.

At one time, it was common to make a division between red and whites depending on what meal the wine was to accompany. Some generalizations may still apply, but due to the sheer varieties or diversity of grapes, wines types, and changing tastes this division has become less rigid. My approach to wine is based on exploration and experimentation. There is much to be said for random choice or ‘accident’.  The norms of established European wine culture may have their place, but not here.

Each of the wines (red/white) has some very general characteristics. Whites often (not always) have citrus overtones (grapefruit or its zest), sometimes green apple or melon, straw to honey-coloured, dry to sweet, light to full bodied and, if not oaked, acidity provides a certain structure that prevents the wine from tasting like fruit juice. Reds can be oaked or not, sometimes acidic, tannic, light red to almost garnet-coloured, light to heavy bodied, plum, cherry or berry fruits, dry to sweet and just as enjoyable as a white.

When considering a wine, no one characteristic should outperform or be more present than another. If the wine is oaked, are the vanillins overwhelming or just enough to “frame” the taste? Is there too much alcohol when you smell/taste the wine? Too much fruit? Is the wine overly acidic? Is it too sweet? Better quality wines present a balance through to the finish (the sensation on the tongue after the wine is swallowed). Balance does not mean neutral or bland. It is the best way of presenting complexities of taste, smell, colour and texture (ex. carbonation) with each mouthful.  Thought went into making the wine and a little effort to appreciate this work will enhance your experience. As you practice you will become more sensitive to the details of the taste experience and get a feel for how the wine could be paired with food.

You must decide how much you would like to spend on a bottle. There are five smallish glasses or four decent glasses in a bottle, so the economics is straightforward. There are some Winnipeg eateries where one glass of average table wine is over 10.00 CAD! Start your discovery at the Manitoba LC or a local wine boutique. It’s cheaper and, if you find something you don’t like, well, you have not lost so much. You could decide if you want the wine with dinner, snacks or for the pleasure of drinking it without food. That will depend on your sense of risk and experience.

Most shops arrange their wines according to region to enable customers to quickly make choices, get to the till, and then out the door. I recommend avoiding fine wines and wines with higher price points until you have gained some experience and have explored for a while. There are gems to be found at most price points but you must take a risk. I prefer to taste the wine before I think about the food it may compliment. If you are unsure, you can always do some research online or better; speak to the experts in the shops.

Cheers


Herr Doktor

As reported earlier on the DSC, the DSC News Bulletin Services has uncovered a disturbing food borne sickness that has resulted from the Smith Street Party hotdogs. Now being referred to as the " Linda Blair Food Poisoning" incident, several people have fallen ill early this evening with symptoms that include large amounts of green vomit and low grunting noises.

Partiers were seen shoving several hotdogs at a time in their faces and while it would seem the green vomit malady could be caused by a bacteria, it is actually just the result of piggish overeating. Health officials have warned people that the best thing to do is let the over gluttony run its course through excessive puking and moaning. People are additionally warned that "free hotdog" is not always a good thing and not to think the illness is the result of anything demonic, spiritual or accursed. Demonic Forces were blamed when a North Kildonan family that partook in the downtown festivities had only one frame of reference for green puke. 

The "Linda Blair Food Poisoning" seems to subside after a few vomits and several clothing changes. Let us not stain the entire event with pea soup, presented below are a few Smith Street Block Party 2014 Pics to remind us of the back alley that rocked on a Summer Sunday in Downtown Winnipeg!

I have always been an avid drinker and a fan of all things grape. Several years back, as a way to get out of the house and interact with others beyond the culture of parenting, I enrolled in some wine appreciation courses. I found them diverting and they made a pleasant avenue along which to traverse the wine regions of the world.

There are several approaches to regular folk wine education. Courses may focus on the varietal grapes and the regions in which they best grow. Other courses concentrate solely on regions and others, still, prefer to introduce the consumer to the family of wines throughout the world. These courses provide the merchants with a platform to encourage further purchases. Appreciation as a means to economic growth is the key.

Many courses focus, for the most part, on the six popular varietals: Chardonnay, Sauvignon Blanc, Riesling for the whites and, Pinot Noir, Merlot, and Cabernet Sauvignon for the reds. For those not in the know, this is generally a good place to begin. I believe that these wine courses give the participant a vocabulary by which one can describe his/her experience of the taste of the wine: “I liked the wine because it had these characteristics.” or “I disliked it because of these qualities”.  We are being encouraged to describe our tastes and provide justifications.

Think of something in which you are well-versed, say, professional hockey or orchid cultivation. There is a vocabulary, a language that the community of speakers share to articulate the experience of their interest. Well, wine appreciation is not unique in this aspect. It can be demystified easily. So, you are introduced to the salient features of the six varietals then left to explore the variations. You understand that you have been given a basic toolkit and it is up to you to go forth and drink. It takes little effort and some disposable income.

However, this effort will require some attention to detail. Pay attention to groceries you purchase. Make an effort to smell anything you ingest, be it food, beverages or vices. Odour and taste are important. Remember all you are trying to do is describe why you enjoyed a particular taste or not. One of my early and constant frustrations is that some people can describe specific odours whereas, due to pollen allergies, I can only describe categories such as berry, melon, apple or earthy. I am limited. This does not stop me from trying, though. I am getting better at it.

So what? Who cares? What difference does it make? I believe growers and vintners bottle wine and expect you to enjoy their product as it will lead to repeat purchases. They craft the beverage in a way to create a pleasurable drink. They would like you to acknowledge their efforts and give them some consideration. We all enjoy being sloshed, so do it with some style. The more you practice the more you shape your preferences. Does this necessarily lead to stratospheric wine vintages and prices? No, it does not.

For the last twenty years or so I have explored many wines around the 15 to 20 dollar price point. There are exceptional finds in this range. There are also some good wines that are even less expensive. It comes down to taking risks and purchasing what you can afford. Fine wine sales only account for 5% of total wine sales across the globe. Most folks drink wine that is immediate, pleasant and pleasurable. 

Part of the appeal of wine is how it pairs with food. Beer can be appreciated in the same way. (The Cranky Beer Blogger is a local reviewer whose beer kung fu is strong. Check him out.) So once you have a handle on taste, viscosity, texture, balance, weight or body, start thinking about the food you ingest.  What goes well with BBQ, oven roast or stove top food? Take a risk. Use your discretion. The more you practice and experiment the more you begin to experience dinner and drink as a pleasurable aesthetic experience. 

Cheers!

Herr Doktor


( More Thought on Wine Appreciation HERE)

Boston Pizza in Shittyplace has at times been a meeting place for The DSC, as it is considered Not The Worst Place To Drink in downtown Winnipeg.  That said, there are an awfully lot of bad places to grab a beer, so it is a ‘lesser of evils’ type of selection. 

Want a good beer on tap? Too bad, so sad for you.  Boston Pizza only serves generic pisswater beer on tap.  Even their bottle selection is lacking. 

Want a bite to eat?  The food is decent for what it is.  Nothing to write home about, it is obviously just frozen stuff the ‘chef’ heated up.   

Music can help to bring about a decent atmosphere.  Unfortunately, at Boston Pizza the waitresses only play what they want to hear.  Get ready for horrible pop music of today: Beiber, Katy Perry, Smiley Virus, et al, will be played in regular rotation and far too loud.  If this is supposed to be a sports bar, perhaps something more appropriate such as classic rock?  Nope, you’re out of luck. 

Regulars include annoying ‘bros’ and vagrants.  Boston Pizza still hasn’t clued in that if they operate a bar in downtown Winnipeg, at least one employee who is (or can effectively double as) a security guard would be a fine idea.  The waitresses aren’t equipped to be hauling out backwards-hat-wearing drunken bros puking on themselves, or nasty vagrants with already-puke-coated-clothing stumbling in and trying to bum smokes from patrons.  

One of the few advantages is the multiple TVs for watching a sporting event.  That said, too many times the serving staff have mucked up the audio/visual experience.  If your bar has, say, 25 televisions, and 24 are displaying The Big Game, then perhaps don’t base the bar’s audio source on the one lone TV that is showing golf.  As well, if some of the TVs that are broadcasting The Big Game are set to non-HD, and others to HD, the slight time lag becomes a nuisance.  Complaining to waitresses generates no solutions, you must wait however long it takes for a manager to arrive on the scene to fix these issues.  

It is a well known fact that Daddy Issues and attention-seeking can be a severe affliction for many young women today.  It has also created a nuisance at places such as Boston Pizza… 

For example, one time, Yours Truly was having a drink with some of the members of the DSC and all of our drinks were empty and had been for some time.  The bar was also nearly empty, and there was our waitress, looking bored and blankly staring at the floor.  Tried to get her attention to no avail.  What did she do instead?  She suddenly looked up towards the ceiling, held up her phone as high as her arm would reach and pointed it down towards herself, thrust out her chest, and made a ‘duck face.’  With the flash of her phone’s camera, a selfie was shot.  She then quickly toyed around with her phone (no doubt uploading to Facebook with the text “like OMG, I’m like so totally at work right now LOL!”), and then immediately went back to looking bored.  Alas, one of us eventually had to approach her to get another round ordered.   

And just like any other such bar frequented by bros, the waitresses fully engage in flirting for tips.  Quite annoying when done following subpar service, and usually at its peak when paying the bill.  Some sad guys fall victim to this (remember that South Park episode with the restaurant Raisins?) and think “wow, she likes me, she must really really like me! I’ll tip her real good and maybe she’ll come home with me!” so it is a strategy many servers employ and Boston Pizza is no different.  Fake-flirting when bringing the bills to counter subpar service… are you surprised?  It’s less effort on their part than being attentive to their tables’ food and drink situation.   

Again, a sad state for downtown Winnipeg if Boston Pizza is one of the lesser annoying places to go for a beer. 

The Midtown Troll

After living for years across the street from the Korean controlled Sun Food Mart, I have decided to do a critique of the sandwich offerings at the little convenience store. 

For $7.50 you can purchase the double cheeseburger. The 2 burgers are likely made in Calgary and shipped over here in a container on a semi truck. A person has to be drunk as a skunk to actually enjoy this treat. The buns look like they were spewed out of a volcano, hard and sand-like. The patties have the taste of dried-up paint. But if you are highly intoxicated and douse the burgers with copious amounts of ketchup they can be digested with satisfaction.

The Steakhouse Roast Beef Sandwich only costs $8.29. I think these are made in Singapore as they are suffering from severe Jetlag. Tasteless yet filling, the sandwich does the trick if you are going for a major hike through the Grand Canyon. It will not go bad in +40 C temps and will provide the necessary calories for energy.

The Bistro Deluxe Sandwich will make you barf after you pound one of these back after drinking 12 beers. It is a great gut cleanser. The human body will not tolerate the ingredients in the Bistro Deluxe. The lettuce in the sandwich was likely grown in Huyuan province, China. It tastes like air pollution and is as dry as a downtown bum.

And lastly the Triple-Decker Torpedo Submarine Sandwich made up of Black forest ham, Genoa salami and Swiss cheese with lettuce and Dijon mustard on Asiago bread. This sandwich was probably made in Silicon Valley using a 3-D printer. This sandwich is unpalatable, insipid, bland and flat. But at least it doesn't make you upchuck. Drink 14 Extra Old Stock beers and the sandwich gets better. But the next morning you may not want to breath in another humans direction as you could make them pass out.

The little Korean ladies at Sun Food Mart, they have been in Canada for 30 years and still can't speak English, only charge $10.50 for the Triple-Decker. Remember most guys that buy this sandwich are pissed out of their minds. No regard for quality cuisine or cost in that state. 

Just have to thank the Lord of Donald Street that Chicago Phil's pizza joint is 2 doors down.

Zen Yetimoto

Decent enough selection of items in the buffet. This is Campbell's Soup style cooking. Perfect cubes and minced veggies. Ingredients are not the best of quality...but c'mon, it's cheap. Worth it for the price. Steer clear of the overpriced regular menu items. Good...but too expensive for what they are. Also has a $15 range take out buffet option that may be limited in options ( chana, rice, 1 veg and 1 meat) but a great, fast alternative to sitting down in this less than original decor. Some good take out options for filling grub. Licensed with a comfortable bar that has the prerequisite tv screens pasted in the corners. Better options are available, and while this place should be avoided generally, for the price, you can do worse.

Check 'em Out!


Sir Omnyvore

A to be expected breakfast menu that gives patrons exactly what they walk in for. Eggs, bacon, watered down coffee, omelettes and a surprising variety of eggs benedict. Fresh reno's have given the place a facelift and a thorough cleaning. The Don's of the past was beat to shit and greased up...charming in its own seedy way, but the renovations were a much needed touch. You really can't go wrong with Don's if standard breakfast fare is on your mind. Hidden in the back is a cool dining area that fully realizes the downtown diner vibe. Sneak back there for an all encompassing Donald Street breakfast experience. I'm sure they serve lunch but who cares. It's not for that.

Check it Out!


Sir Omnyvore

Riding the edge of the Exchange like a coyote in the bush line, Yellow Dog has a cozy, welcoming menu and feel. While the establishment itself feels a little run down, the plentiful Pub Grub options will satisfy most appetites. Mature Servers that generally know their stuff highlight this good, friendly neighborhood pub. Although the high temp and sweat factor is high when the 'Peg heats up due to the cheapness of the bartender/owner to install some sort of air circulation, this is still a reliable and stable hang out located across from Giant Tiger on Donald. Give it a shot, best when no big ticket shows on as this little joint packs up real tight on events nights.

Map yo!


Sir Omnyvore

My poor toliet. My experience with McDonald's has affected both my bowels and my sense of self preservation, and both are irreparably scarred. No matter how hard this mega corporation tries to convince anyone that their food is healthy, the obvious effects are felt by billions that have been served! Since 1955, (un)lucky cheapskates have dined on sodium rich wanna-beef and Carcinogen laden fries. Everywhere Mc's opens, toilet paper sales go through the roof. Someone is getting very rich off the McDonald's and TP connection. I will confess...Mc's has been part of my own upbringing and fond memories of Happy Meals, Big Macs and birthday parties involving velocities and vomit reside pleasantly in my memories, but I can't justify the complete self sabotage involved in consuming the acceptably feeble attempt of making "food" that McDonald Inc. endeavors to dominate us with. Convenience was McDonald's fortay 15 years ago, but there are many better choices pretty much everywhere now. Sorry Mc's...we all know better.

Sir Omnyvore

Seriously...the Schnitzel and Potato Salad are perfection. If you're lucky, Borscht will be the soup of the day and you will feel truly blessed. Cozy little Sherbrook location feels warm and stimulating. Weekends dictate a reso but weekdays are walk in. A must go.

Bistro Dansk here!

Sir Omnyvore

Okay, let's be up front here. This is not where you are gonna take your mom & dad when they drive in to town. This is for hungry bar-stars and those familiar with it that come regularly. It's charms are mostly in its history to Winnipeg and any given individual. This Chinese food restaurant serves such a multitude of items that your head will spin. The menu is a text book. From traditional fare such as various Duck dishes right up to sizzling satay plates, this largish sit in/take-out establishment will not leave you hungry. Definitely in a seedier part of town and make sure you lock your doors. They seem to always be open, but I think they shut it down at 4 am. Fairly dirty interior with acceptable service but don't expect any freebies or hand-outs. This is Ken's business and it is obvious he is here to make money. I enjoy it from time to time but I always get the feeling cooks are potentially being tortured in the back.

Ken's Site!


Sir Omnyvore

If anyone knows what too much imbibing can do to the human digestive system, its the DSC. While the occasional regurgitation can purge certain blockages, there are situations that are simply non-conducive to the upchuck. The hurl can be of particular annoyance when using someone else's washroom or when presenting a project proposal to regional managers at 7:45 am, on a Monday...so, in continuing with the DSC's social agendas to educate, initiate and propagate all to fornicate with slightly less bodily fluid exchanges, here are some tips to assist in avoiding the vomit:
• Drink water (H2O) after every 2 drinks. One large glass. 
• Avoid Vodka. Everything gets sloppy on Vodka.
• Eat something half way through the piss fest. Something heavy and meaty or dense and nutty.
• Stop Fuckin' drinking when you start spinning!


Sir Omnyvore

Let me begin with the obvious; food is part of the corporate model. It is measured in terms of production yields, pricing, and operational costs. We are aware that corporations and government ministries control the business of agriculture. The growers have limited options and are becoming employees of the companies that control distribution and production. There have been multiple documentaries, reports, papers and press examining the issues in detail. But here, in the Winnipeg Woodlot, we wonder whether there is another model. Can we bring food production back to the people? 

For those of us who are concerned about ingesting trace elements of pesticides, insecticides, fungicides and fertilizers of mass produced fruits and vegetables, the alternatives are quite limited. As Manitoba has such a brief growing season, and owning land or having access to some is not easily done, we are left with the “organic” option. Organic farming has strict guidelines (depending on the association to which the growers belong), it is only grown on small parcels of land, and has to have a DMZ surrounding it. So the growers may have a good chunk of land but they can’t use it all for produce. 

There are very few larger scale organic farms. The economics and politics of production just do not permit it. So we act in good conscience, I believe, and purchase organically grown produce. However, this choice is not open to all. Again, for the most part, this lifestyle choice is limited to those who can afford it. At my local regular grocer, Ambrosia apples sell for 1.89 per pound. The organic equivalent, (at any of the local organic shops) is 4.99 up to 8.99 per pound, depending on what species of apple you choose. Similarly, a head of kale at the normal market was 2.99 this morning. The organic equivalent is 4.99 to 5.99 per head!  These are just two examples for illustrative purposes.  A comparative list would be extensive and offensive. Organic produce is nasty indeed. I can only afford to purchase one or two organic items per week. It is only a gesture in the direction I’d like to move. The bulk of my groceries are purchased where most folks go to get their food.  That is, for me, a painful reality.  

I have some suggestions but no real solutions to this multi-faceted problem. Growing one’s own food is a difficult proposition given that backyard garden yields are disproportionate to the labour, materials and resources required.  Gardening is costly. Here in the Winnipeg Woodlot, I see more ornamental gardens than utility gardens. Plush vegetable and fruit gardens have their own aesthetic but evidently have less appeal than flowers and shrubs. If you have land, cultivate it. Learn how to grow food. Form a collective in your neighbourhood and sell your produce locally.  The land owning classes could viably contribute to the community. 

I believe organically grown, small scale production might be the way to go. It may not be a solution to the overall problem but it might get things going in a new direction. Earlier in my working life I spoke to many Canadian growers and learned of a small movement here in the west. Some farms have scaled down production (some out of necessity) and have decided to produce for 25 families only. Now, I am sure these farmers struggle. They battle the seed owners, neighbouring farmers who don’t share these ideals, corporations, distributers, the government, and the market itself. However, these trailblazers need exposure and support. Maybe a combination of organic farming and small scale production could drive prices and our health in the right direction. Producers need money too, but even with today’s inflated organic prices, I am certain they see little return. 

Plant a seed, spread the word, take some action and, maybe, this movement will become fruitful. 


Herr Doktor

I can accept the fact that many people love going to this tacky, fishing village inspired cattle chute for the greasy fish and unending buns but please...please...don't be convinced that this is a "family" restaurant. By taking your children here you are killing them with sodium heavy, mercury laden junk. To say no children were harmed in the making of this multi-million dollar company would be a stretch....no matter how you look at it. Nasty, sloppy food that is sure to irritate.

Sir Omnyvore

Small hole in the wall across from U of W. Plump burritos and tacos are served in a variety of combinations including the tasty fish tacos. While the burritos are jam packed and filling, they were under seasoned to a surprising degree. Still good though and easy on the digestion. One can always add a bit of salt to each bite. Quick and easy Mexican....and they are licensed.

Casa it Up!

Sir Omnyvore

( ___insert ethnic group here___ ) WRAP


Ingredients:

• 4 10-inch whole wheat, glutten-free, corn, enriched flour tortillas or slab of lettuce for the rabbits.
• 3/4 cup feta cheese, crumbled. Yes, save some money....crumble it yerself. Any cheese will do if you prefer. Except Kraft cheese spread shit...that will fuck everything up.
• approx 16 cherry tomatoes, sliced in half
• 1/2 red onion, sliced thin
• 1 small yellow squash, sliced or anything yellow really.
• 1 cucumber, diced or anything green and watery really.
• 10 black olives, sliced and nothing else that is black...really.
• 2 tbsp balsamic vinegar or red wine vinegar or any "flavoured"  vinegar
• 1 tbsp chopped fresh parsley, basil and/or marijuana
• 2 cloves garlic, minced (yes 2. Don't be afraid)
• 2 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp tabasco, franks hot or any other kicker you got.
• Meat is an option. Sir Omnyvore enjoys various fleshy, dead animals in most meals and encourages the incorporation of some pre-cooked, you-cooked chicken...at the very least. You know how to cook a chicken breast, don't you? 

Preparation:
In a medium bowl, combine all of the ingredients...except for the tortillas, dummy. Let stand for 20 minutes, stirring occasionally.

Drain off liquid and divide salad (and meat) mixture among the tortillas (or lettuce leaf thing). Fold bottom of tortilla partially over filling and then roll up. At this point, shove it into your face and try not to choke.

Your Welcome,

Sir Omnyvore

Believe me....I gave them a chance. Been to the buffet a few times and I must say it is cheap...cheap. Oh no...not the price...the ingredients. Bottom barrel junk that is tossed in cream-less sauces and bland, potentially Dollarama purchased spices. C'mon...this is supposed to be Indian Food. This place really tries to present itself as something special but heads up Ivory, you ain't special if your food sucks. You are just a hollow box. Of note is the reputation this place has in circles...they are apparently not only abusive to staff but...surprise...Cheapskates! Do yourself a favour and go a bit further in to East India Co. It takes food seriously unlike this gutless scam factory.


Sir Omnyvore