Saucers Café
Dramatic photography adorns the red and yellow walls of this buzzing neighbourhood eatery. The daytime menu features generous sandwiches, wraps, flatbread pizzas, desserts and specialty coffees. Evenings add exceptional entrées to the mix, like herb-crusted lamb and baked garlic shrimp.
Mon-Sat 10 am-midnight, Sun 10 am-10 pm. Entrée: $7.99-$25.99.
Wine List
Pasta la Vista
Experience the uptown energy of Pasta la Vista, with two Winnipeg locations ? Downtown, in the heart of the city and in the “burbs” at 1715 Kenaston Blvd. Menu features the best in urban cuisine, including innovative wood-fired pizzas like Spice is the Variety of Life, Ode to the South & French Quarter, sizzling rotisserie chicken, creative pastas like Black Magic, Ragu Rustica & Flurry of Curry and…excellent seafood, including mussels, calamari and salmon, to mention a few. Pasta la Vista is the place where Great Food goes to be seen! The Lounge is always buzzing and boasts the best Belgian beer on tap, a great collection of single malt scotches and the very latest and trendiest martinis and cocktails.
Pasta La Vista
Downtown Location
66-333 St. Mary Ave
Winnipeg, MB
Phone: 204.956.2229
Kenaston Location
1715 Kenaston Blvd
Winnipeg, MB
Phone: 204.938.2229
Wine List
Oui Bistro & Wine Bar
WOW! Hospitality’s latest concept is poised to be Winnipeg’s finest French Bistro. Classic bistro dishes are brought into the modern restaurant world with new cooking techniques, while the wine list specializes in French wines with a light peppering of New World offerings. The cocktail list harkens back to an earlier time, before the blender or neon martini, with all of the cocktails predating the end of World War 2. The room itself conjures up memories of Paris with patina’d accents, soft lighting, arched antique mirrors and soft leather banquets.
Oui Bistro & Wine Bar
100-283 Bannatyne Avenue
Winnipeg, MB
Phone: 204.989.7700
Hours…
LUNCH 11:30am - 2:30pm Tue - Fri
DINNER 5pm - 10pm Tue, Wed, Thu
WINE BAR 5pm - 11pm Tue, Wed, Thu
DINNER 5pm - 11pm Fri, Sat
WINE BAR 5pm - 12am Fri, Sat
CLOSED Sun, Mon
Wine List
La Vielle Gare Restaurant
Established in 1970, Restaurant La Vieille Gare is located in a renovated 1913 Canadian Northern Railroad station. The restaurant offers billingual fine dining in both the old station and in the attached railcar.
address: 630 Rue Des Meurons, Winnipeg MB
phone: (204) 237-7072
website: http://www.lavieillegare.com/
Wine List
Dandelion Eatery
Organza Market and Chef Ben Kramer present Winnipeg?s most refreshing restaurant.
Location:Adjacent to Organza Market, 230 Osborne Street at Confusion Corner
Website: http://www.organzamarket.com/whatsinstore/restaurant.htm#Events
Phone: 204-453-5755
Hours:
Monday: 11am to 4pm
Tuesday: 11am to 4pm
Wednesday: 11am to 10pm
Thursday: 11am to 10pm
Friday: 11am to 10pm
Saturday: 11am to 10pm
Sunday: 11am to 4pm
NOTES:
- Organic, all-natural seasonal ingredients
- Regionally sourced
- Ecologically produced
- Refreshingly prepared
Wine List
The Current
The Current Restaurant & Lounge is Winnipeg’s latest culinary sensation. Our tasty, upscale contemporary menu will be sure to complete your visit to the bustle of The Forks. Come escape to the lounge for one of our famous Current Caesars or to the restaurant for Sunday Brunch with the family!
The Sunroom is a private dining room connected to The Current Restaurant. A key feature is two walls of large picture windows looking out onto The Forks grounds for a bright and inviting dining experience. The room also highlights contemporary art by local artists which reflect water themes. The Sunroom can accommodate groups of up to 50 people for private functions.
For reservations please call 944-2445.
HOURS OF OPERATION
Breakfast
Monday - Friday: 6:30 am - 11:00 am
Saturday & Sunday: 7:00 am - 12:00 pm
Sunday Brunch: 10:00 am - 2:00 pm
Lunch
Monday - Sunday: 11:00 - 4:00 pm
Dinner
Monday - Sunday: 4:30 pm
Lounge
Monday - Thursday: 11:00 am - 12:00 am
Friday & Saturday: 11:00 am - 1:00 am
Sunday: 10:00 am - 11:00 pm
Room Service
Monday - Friday: 7:00 am - 11:00 pm
Saturday & Sunday: 7:00 am - Lounge Close
The Cana Story Re-told
Wine and Weddings: The Cana Story Re-told
By Larry Adams, Bowen Island, BC
Gospel of John 2:1-11:
A wedding took place in the town of Cana in Galilee. Jesus’ mother was there. Jesus and His disciples had been invited as well.
When the supply of wine ran short, Jesus’ mother told Him, “They have run out of wine.”
“Dear woman, why should that concern us?” Jesus asked. “My time has not yet come.”
His mother told the servants, “Do whatever He tells you.”
Six stone waterpots were there for the Jewish rites of purification. Each could hold 75 to 110 litres.
Jesus told the servants, “Fill the waterpots with water.” So they filled them to the brim.
Then He said, “Now draw some out and take it to the master of the banquet.”
The servants did this. When the master of the banquet tasted the water that had become wine (he did not know where it had come from, though the servants who had drawn the water knew), he called the bridegroom over and said, “It is customary to serve the finest wine first, and then the cheaper wine after the guests have had too much to drink; but you have kept the best till now!”
This miracle in Cana of Galilee was the first sign that Jesus gave, the first glimpse of His glory. And His disciples believed in Him.
A thin cloud cloaks the moon, and the olive grove darkens. Only the more determined stars can be seen as softened halos, the rest eclipsed entirely. Your prayer shawl is barely discernible.
Stay here, and watch with Me.
I remember the first miracle we saw You perform. There were many special miracles, but this one started us thinking about You as the Messiah.
You had been invited to the wedding of Your cousin in Cana. The families of both the bride and groom were relatively poor, so only close relatives and a few friends made up the guests invited to celebrate each evening in the groom’s house for seven days. Your growing reputation enhanced their guest list. And You brought along the six of us who had begun to follow You.
On the fifth evening, having washed our hands and feet according to the purification rituals, we were reclining at the couches to which we had been directed by the master of ceremonies, one of the groom’s uncles whose wit and charm had enlivened the feasting. Though thin, the man was anything but ascetic. His beard was full, his face etched by frequent laughter. He arranged the guests in different groupings each evening. I was beginning to feel relaxed with these people.
That evening I was at a couch with You, John, and two other guests. The food was being served, the wine poured. Shadows cast by the oil lamps capered on the stone walls. An aunt was recounting a story of the bride as a young girl.
I glanced at the couch where the wedding party and rabbi were reclining under the chuppa embroidered in gold and silver. The bride was obviously happy about her parents’ choice of husband for her. She laughed at the story her aunt told - we all laughed. But the bride’s laughter was brittle. There were traces of strain in her face and bearing which had not been present the previous evenings. The groom also seemed a little subdued.
Your mother came over to our couch and whispered so low that I could barely hear her. “They?re running out of wine.” Her eyes and body tension relayed her concern. Social shame came with the inability to demonstrate hospitality at a wedding feast. And we were only five nights into the feasting! Apparently there were too many guests for the resources of the two families, and soon it would become apparent to everyone that the guest list could not be served by the amount of wine they had. What an embarrassing way for the young couple to start married life!
“Dear woman,” You whispered back. “What is that to you or Me? My time has not yet come.”
Mary, what were you expecting? You had pondered long the nature of your son. It was widely believed that the Messiah would perform miracles to demonstrate His calling. Was that why you thought your son might do something to help? Or did you think that by bringing six extra guests He had contributed to the problem and as a relative should try to help with a solution?
Gesturing toward You, Mary told the two servants dishing out food and pouring wine, “Do whatever He tells you.” The servants nodded. She returned to her place.
You were quiet for awhile, lost in thought (and now I understand, in prayer). Then You got up, and beckoned for John and me to follow. You asked me to fetch the other four disciples. We all went into the hallway.
One of the servants was hurrying by to serve another couch. You asked him to stop and call the other servant. I could sense the man’s frustration, even though he nodded politely and brought his co-worker.
In the hall stood six stone waterpots which we all had used to wash our hands and feet before entering the room where the banquet was being held. The waterpots varied in size, holding between 75 and 110 litres each.
“Fill the waterpots with water,” You told the servants. They filled them to the brim.
“Now draw some out and take it to the master of ceremonies,” You commanded. They looked puzzled, wondering why You would ask them to take a jug of water to the emcee. But they obeyed.
We all returned to our couches, and watched as one of the servants placed the jug of water in front of the master of ceremonies. The groom’s uncle looked into the jug, and then drained what was left in his cup.
He poured - wait! That didn’t look like water! No, it was darker. And he poured it right into his wine cup. He took a sip, and his eyebrows lifted. He took another sip, letting the wine roll slowly along his tongue, savouring it. He glanced quizzically at the wedding party.
The servant behind him was looking at the jug with wrinkled brow. Turning toward the servant, the master of ceremonies whispered something in his ear. The servant went to the groom, and asked him to join the master of ceremonies in a corner of the room.
The groom’s uncle exclaimed, “This tastes like the very best grape aged perfectly! It’s customary for the finest wine to be served first and then the cheaper wine after the guests have had too much to drink; but you have saved the best till now!”
“What?” the groom asked in surprise.
“Well, have a taste,” the uncle said.
They both returned to the couch where the master of ceremonies had been reclining. The groom sipped from his uncle’s cup. And sipped again.
“Where did this come from?” he asked amazed.
The servant pointed at You as he explained what had happened. He took the groom and master of ceremonies into the hall and showed them the six stone waterpots brimming with wine then, not water. Over 600 litres of the best wine anyone at the banquet had tasted!
The merriment that night was infectious. The dancing was energetic. Everyone got caught up in the exuberance of the bride and groom who had not only enough wine to last the remainder of the feast, but well into their marriage. Such was Your generous gift to them.
And we, Your disciples, saw the first rays of a glory through which You would convince us eventually that You are the Messiah.
______________________________________________________________________________________
It seems appropriate to include this short story of Larry’s in the section “Friends” on this wine website as Larry has been a close friend of mine for almost 20 years now. This story was originally self-published under the title: “Jesus, You Make All Things New” in a Lenten reading guide for a small group of his friends. Doug Reichel.
CAPE JAFFA WINES CERTIFICATION
Biodynamic fruit and certified to boot!
Cape Jaffa Wines’ vineyard achieves full biodynamic certification MOUNT BENSON ? 9 April 2008: Mount Benson’s founding winery and pioneer in biodynamic winegrowing on the Limestone Coast Cape Jaffa Wines (www.capejaffawines.com.au) has completed requirements to become one of South Australia’s largest fully-certified biodynamic winegrowers, a process some four years in the making.
The certification granted by Australian Certified Organic (ACO) sees Cape Jaffa Wines’ entire vineyard become a fully-certified biodynamic operation. This consists of a biodynamic producer certification for the vineyard as well as an organic processor certification for its winery.
The Mount Benson operation is only one of a select few wineries in the state that have decided to go through the certification process.
“Cape Jaffa’s decision to become certified was one largely based on our commitment to consumers. There’s a lot of confusion surrounding biodynamic farming and we’re hoping to change that,” says general manager Derek Hooper.
“A lot of overseas markets don’t allow products to be labelled or marketed as organic or biodynamic unless they are certified, and it’s likely that Australia will follow suit and tighten their own regulations sooner rather than later.”
The ACO accreditation validates Cape Jaffa’s commitment to biodynamic vineyard management which has been developing over the last 12 years, and this year a certified product line will be released.
Biodynamic vineyard management is an advanced form of organic farming based on the idea of the farm as a self-sustaining organism. Growing using biodynamic practices from a winemaker’s point of view means the wine created bears a close relationship to the soil and climate that it is grown in, and therefore expresses the true regionality of where it is grown.
CAPE JAFFA WINES established in 1993 pioneered organic and biodynamic winegrowing in Mount Benson, South Australia. It is committed to growing regionally distinctive fruit and producing wines that are a true reflection of its unique site. The Cape Jaffa philosophy is to tread lightly through its environment, use biodynamic techniques to manage the vineyard and employ sustainable practices in the winery that minimise environmental impact.