4 of the Prairies’ best new drinks and dishes – and the women making them

From a much-anticipated new craft liqueur to waffles with a twist, women are shaking up the culinary scene across the Canadian Prairies. Here are four of their must-try creations — and where you can find them.

Chef Jenni Schrenk at the Han Wi Moon Dinner at Wanuskewin Heritage Park in Saskatoon. [Jessica Wynne Lockhart] Jessica Lockhart

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From a much-anticipated new craft liqueur to waffles with a twist, women are shaking up the culinary scene across the Canadian Prairies. Here are four of their must-try creations — and where you can find them.

Lentil, barley and veg burger made by Jenni Schrenk, chef at Wolf Willow Winery

Schrenk grew up in northern Saskatchewan, where foraging was a childhood pastime with ample supplies of berries at the ready. Now, the indigenous chef is based in Saskatoon, where her resume includes cooking at Wanuskewin Heritage Park’s Han Wi Moon Dinners (she forages ingredients from the site, starting up to three weeks in advance), acting as a culinary consultant for SaskMade Marketplace, and instructing at the Local Kitchen.

But it’s at Wolf Willow Winery near Outlook, Sask. where you can try her lentil, barley and veg burger, which is served with a smokin’ saskatoon aioli. Her suggested pairing? “Our Haskap wine and a sunset on the banks of the South Saskatchewan River.”

Where to find it:Wolf Willow Winery, Outlook, Sask. on the Hanley Grid Road.

Amaro made by Jenna Diubaldo, owner of No. 13 Distilling Company

When Jenna Diubaldo and her sister Kyla Wiseman opened Manitoba’s first female-run craft distillery in Winnipeg in 2017, most of the media attention centred on just that.

“It’s funny, because historically distilling was a female-dominated field,” says Diubaldo. “It wasn’t until alcohol became profitable and regulated that those roles changed hands.”

Diubaldo says she’s “reclaiming” her role with No. 13 Distilling, where the speciality is Amaro. “My grandparents are from Italy, so we’re planning on making a lot of Italian liqueurs,” she says.

There’s only one catch: It hasn’t been released yet. Making small batch spirits takes time, but No. 13’s craft liquors — which will use Manitoba grown and harvested grains and botanicals — are amongst the most anticipated of 2019.

Where to find it: No. 13 Distilling Company will open later this year in Winnipeg, Man.

Beef Heart Bolognese made by Christie Peters, chef at the Hollows

Everything on chef Christie Peters’ menus is designed with a waste-not, want-not philosophy in-mind — and that’s precisely why the beef heart bolognese is the dish to try at her restaurant, The Hollows.

“I love that it uses an unusual cut of meat that often goes to waste,” says Peters. “The noodles are made with Saskatchewan heritage grains, representing that we were once the bread basket of the world. It is delicious and really represents the hearty nature of Saskatchewan.”

This philosophy also extends upstairs to Goldie’s General Store, where you can buy everything from soap handmade by Peters with leftover animal fat, to preserves made with fruit that was grown for the restaurant.

Where to find it:The Hollows, 334 Ave C South, Saskatoon, Sask.

Chicken and waffle made by Louise Lu, chef at Skye Café and Bistro

When Louise Lu and her husband Milton Rebello opened Skye Café in 2016, it was the first time in nearly a decade that the Saskatchewan Science Centre had its own restaurant. Since then, it’s become a destination for locals and visitors to Regina alike. With a focus on sustainability, meals feature produce grown on-site and come served on plates handmade by Lu.

Lu says that the most popular dish on the menu is the panko-crusted chicken and savoury waffle, served with Cajun-spiced gravy and the shrimp tacos. “For vegetarians,” she adds, “we currently have house-made vegan roasted cauliflower and green pea ravioli with mint and kale pesto.”

Where to find it:Skye Bistro & Café (inside the Saskatchewan Science Centre), 2903 Powerhouse, Regina, Sask.

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