In this episode of The Main Ingredient with Kevin Burgin on 680 CJOB, they visit the Buffalo Stone Cafe at Fort White Center in Winnipeg and chat with Chef Chrissie Cooke about her culinary journey, her love for Fort Whyte, and the diverse menu at the cafe. Chef Chrissie discusses the inspirations behind the menu, the emphasis on local and sustainable ingredients, and her favorite dishes, including the popular Buffalo Stone Clubhouse and the bison burger. They also delve into Chrissie's passion for cooking and the various events hosted at the cafe. The conversation highlights the beautiful surroundings of Fort Whyte and the hidden gem that is Buffalo Stone Cafe.

From Server to Entrepreneur: The Journey of Pam Halanga's Roasted Nomad

Join Kevin and Stephanie from 'The Main Ingredient' at 393 Marion in the Marion Hotel as they visit the Roasted Nomad, Winnipeg's new brunch hotspot.

Meet Pamela Holunga, the passionate owner who transformed her dream into reality amidst challenges. From her first gig at Boston Pizza to opening her brunch space, learn about Pam's inspiring journey and the delicious menu that has quickly made Roasted Nomad a local favorite. Dive into her story, explore mouth-watering dishes like Huevos Rancheros and Chicken & Waffles, and uncover the dedication behind this bustling brunch destination.

Join us as we chat with Ravi Rambarand about taking over The Saint Restaurant and Pub. From the journey of ownership to delicious dishes, this one's a must-listen!

Join Kevin and Stephanie as they take you on a culinary journey at Promenade Brasserie with owner Jay Lekopoy. Discover what makes this eatery a Winnipeg gem on the latest episode of The Main Ingredient! 

In this episode of 'The Main Ingredient,' Kevin Burgin interviews Corey and James, the founders of Full Geek Brew Lab. They share their inspiring journey from brewing beer during the COVID-19 lockdown to transforming it into a successful business.

The Manitoba Restaurant and Food Services Association has launched the inaugural Between the Buns burger competition, taking place from Sunday, September 1st to Sunday, September 8th. The event involves various chefs and restaurants across the province showcasing their unique burger creations, with proceeds partially benefiting a local charity, the Dream Factory. Participants can win a date night for a year by voting and donating. The competition features 110 restaurants with a mix of urban and rural participants. Shaun Jeffery, Executive Director and CEO of the Manitoba Restaurant and Food Services Association, emphasizes the importance of community involvement and supporting the local culinary scene.

Located in the heart of Transcona on Regent and Day Street, the bar at the Royal George Hotel, housed in one of Winnipeg's oldest buildings, offers a historic dining experience. Known for its 120-year-old bar and lively atmosphere, the establishment emphasizes the importance of exceptional service and a fun work environment. Their menu is highlighted by unique items like 'nacho-fied' fries, a creative take on traditional nacho toppings. Emphasizing the importance of both dine-in experiences and innovative culinary experimentation, the bar continues to attract patrons for both its food and its vibrant social scene.

Kevin Burgin hosts 'The Main Ingredient' on 680 CJOB, featuring an interview with Maria and Mike from Nucci's Gelato and Trattoria on Cordon Avenue.

Famous for their gelato, the family business has been crafting it for over 45 years. Maria discusses the history, starting with her father, who bought equipment in Rome, and highlights their expansion from four gelato flavours to 72, catering to varied customer preferences including lactose-free options. Despite being known for gelato, many are unaware they also serve homemade Italian dishes, crafted with fresh ingredients and no set recipes. Maria invites listeners to enjoy their summer specials and affogato, encouraging visits to their little Italian haven.

In this episode of The Main Ingredient, I had the pleasure of speaking with Chef Dustin Pelletier at Lake Manitoba Resort. Dustin shared how the golf course and restaurant at the resort had recently opened after being closed for seven years. He discussed his team, including General Manager Vanessa and Sous Chef Michelle, and their dedication to creating a menu focused on quality and scratch-made dishes.

Dive into the tight-knit world of craft brewing with Chris, head brewer at Lake of the Woods. Explore the journey to brewing mastery, the unique challenges of setting up a brewery in unconventional spaces, and the quirky creativity behind brewing a spicy mango lager. It's a story of craft, space, and spicy sips!