Hosted By: Host Ace Burpee, Susan Riese from Manitoba Pork, Al Bowness of Liquor Mart5 mins x 4 clipsSeason 23
Tex-Mex Pulled Pork Chili, serve with: Glenfiddich 12 yr Single Malt Scotch and soda on ice with a twist of orange.
Vietnamese Pork Pho, serve with: Johnnie Walker Black Blended Scotch Whisky over crushed ice.
Irish Pork Stew, serve with: A Leprechaun – Jameson Irish Whiskey and tonic over ice with a twist of lemon.
Hosted By: Host Ace Burpee, Heather Deibert from Manitoba Mushroom Growers, Al Bowness of Liquor Mart5 mins x 4 clipsSeason 23
Greek Style Mushroom Gyro, serve with: Bear Flag Soft White Wine (USA) or Bear Flag Smooth Wine (USA)
Mushroom & Vegetable Enchilada, serve with: McWilliam’s Hanwood Estate – Moscato White Wine (Australia)
Mushroom & Pork Wraps, serve with: Whitehaven – Sauvignon Blanc White White (New Zealand) or Whitehaven – Pinot Noir Red Wine (New Zealand)
Hosted By: Host Ace Burpee, Roxanne Lewko from Manitoba Pulse Growers Association, Sheila Nash of Liquor Mart
Hosted By: Host Ace Burpee, Karen Armstrong from Manitoba Chicken Producers, Sheila Nash of Liquor Mart5 mins x 4 clipsSeason 23
Hosted By: Host Ace Burpee, Adriana Barros from Manitoba Beef Producers, Sheila Nash of Liquor Mart5 mins x 4 clipsSeason 23
Zucchini & Goat Cheese Beef Roulade, serve with: Veuve Clicquot Brut Champagne (France) on its own or add a little Bols Red Orange Liqueur to the glass for a nice cocktail.
Beef and Cheese Stuffed Eggplant Roll-ups, serve with: Pinky Breeze Cocktail – 2 oz Pinky Vodka, 2 oz Sake, shake with ice, strain into a cocktail glass and then add a splash of Bols Blue Liqueur.
Baked Shredded Beef and Montery Jack Taquitos, serve with: Half Pints Phil’s Pils Beer (Canada) or Half Pints St. James Pale Ale (Canada)