We were fortunate enough to participate in a uniquely Winnipeg Winter experience. From the masterminds behind Deer + Almond is an annual dining event called Raw/Almond. From Jan 21st to Feb 14th, the restaurant goes outside. The glamping tent is usually located at the crux of the Red River and Assiniboine River at at The Forks. But not this year…
Due to a warmer that usual winter (imagine that!) a new location was set up this year near the walking bridge on stable ground. The day that we attended, a warming hut on the river was removed due to open water concerns. Dinner on the river…? Thanksbutnothanks – dinner on the banks it is!
The modern art installation consisted of molded plastic jellyfish-like shapes connected by clear wires and attached to motors, making each side ebb and bob like gentle river creatures. See below for the Artists’ statement:
Overlapping densities of light and colour are cast into the surroundings of a suspended network of undulating forms. As each transparent element slowly shifts within the mesh, fragments of light are modulated and filtered as they penetrate through the constructed topography. The layering of the forms creates an immersive environment of fluid-like fluctuation, that begins to evoke and mimic the temporality of site. JNZNBRK
Once inside, we see the menu and the name of our chef – Ben Kramer. Each evening, two chefs were serving 20 people a five-course meal for 3 timed seatings. Quick math – 20 peeps x 5 meals x 3 seatings = 300 individual plates. Talk about quality control!
Chef Ben attends our table before each course is served, describing the dish and how each of the ingredients are prepared.
This is the final course – coconut ice cream and dehydrated honey covering the *best* brownie ever. The honey, in the process of being dehydrated took on a crumbly snow-like texture. Our other food photos do not give the meals justice. For foodie-quality photos, visit Chef Ben Kramer’s Instagram page.
Until next year, Raw/Almond!