Little Bones Wings

123 Regent Ave W.

Presented by Chef Alex Goertzen

The Crackling Offering: 0% food waste and keto-friendly! Apparently, our chefs/cooks have been secretly up-cycle experimenting the “Boneless” Wing trim into these beautiful little gems for years! These two (2) varieties of Crackling (in one serving) are their peace offering, for holding out on you! Spicy and Not-Spicy Chicken Skins: Marinated, Prepped, and Deep-fried to crispy greatness served as a vehicle for a variety of Seasonings and Sauces! Black-Garlic, Mustard + Herb, and Sriracha Blend / Cool Sauce, Keto-Cheese, and Chili Paste.

Little Goat Food & Drink

2615 Portage Ave.

Presented by Chef Alex Svenne

FOR THE FIRST TIME EVER: A restaurant will be offering 2 distinct dishes–one for lunch service and one for dinner service.

Lunch: Fried chicken between grilled sourdough with cheddar, mozza, and pepper relish, served with skinny fries and coleslaw.

Dinner: Garlic butter-tossed fried chicken thighs on creamy mac & cheese with bacon, tomato, and green peas.

Rae’s Bistro

9-925 Headmaster Row

Presented by Chef Lorne Giesbrecht

FIRST TIME ENTRY

A Hen So Nice We’ve Cooked It Twice

A whopping 1kg Cornish game hen rubbed in a medley of Moroccan spices and sous vide to perfection, then hand-breaded to order, fried until golden crisp in beef tallow and topped with jalapeno-cilantro mint yogurt sauce, served with a savoury white wine couscous, wilted Swiss chard and fresh sweet corn vegetable salad with mango citrus vinaigrette.

Brazen Hall Kitchen & Brewery

800 Pembina Hwy

Presented by Chef Kristjan Kristjansson

RUNNER UP 2019 🥈

La Burguesa Ebria. The noble drunk chicken burger serving up Brazen hall beers….this krispy chicken burger is built on the famous toasted Brazen bun then dressed with soured chimichurri beer cream, fresh field greens, beer-pickled red onion, two krispy pieces of chicken breast brined in our spicy chilli infused beer bath and then covered in our sweet Gokstad IPA glaze. Un lujo de pocos!

Cocoabeans Bakeshop

774 Corydon Avenue

Presented by Chef Quinn Degner

FIRST TIME ENTRY

Atilla the Hen (Fried Chicken Sandwich). Gluten-free and dairy-free. This is a “buttermilk” fried chicken breast (made with local chicken), Cocoabeans special sauce, lettuce, tomato, and house-made bread and butter pickles (onion and cucumber), all on our amaranth bun. Gluten-free and dairy-free. It can be made egg-free by subbing our Red Mill vegan bun for the amaranth bun. The feature comes with a choice of side: soup of the day, fries, or house salad (or upgrade your side to a vegan caesar salad or sweet potato fries).

Little Bones Wings

Presented by Chef Alex Goertzen of Little Bones Wings located 123 Regent Avenue W.

Description: Cornbread Waffles + Chicken Cajun Bleu & Cornbread Waffle 
Bothwell Jalapeno Jack Cheese and Cured Maple Ham wrapped with a Boneless Chicken Thigh, marinated in Cajun Lemon Buttermilk and breaded in Cajun Flour and Panko blend. On top of a Cornbread Muffin Waffle (with fried Mushroom, Scallion, and Red Chili Flakes right inside of it)! Topped with Chicken Stock and Maple Syrup Gravy AND Maple Buffalo Dressing. Served with their Broccoli Slaaaww. 😄

Vote for this dish here.

 

Underdogs

Presented by Chef Alex Wong of Underdogs fame. Their motto is Food, Booze, Rally, and their food lives up to this. Located at 2609 Portage Avenue it’s been a great addition to the neighbourhood.

Description:
The Dirty Bird is a Louisiana-style buttermilk fried chicken (thigh), homemade creamed corn, served with home-baked sweet sweet jalapeno cornbread.

Vote for this dish here.

File 2018-01-19, 4 29 59 PM

 

 

Pineridge Hollow

Presented by Chef Matty Neufeld of Pineridge Hollow in Oakbank, Manitoba.

Description:
The Chicken and the Leg showcases pork fat-fried Manitoba chicken, marinated in siracha and buttermilk, drizzled with chipotle mayo, chili dill honey, served on French toast brioche, and pickled shallots and lemon apple cucumbers, topped with a sunny side egg and dill sprinkle

Vote for this dish here.

 

Brazen Hall Kitchen & Brewery

Presented by Chef Kristjan Kristjansson at Brazen Hall Kitchen & Brewery, Fort Garry’s newest brew house addition, located at 800 Pembina Highway.

Description:
Nashville Hot Chicken
Fresh Manitoba Chicken coated in Steel cut Blonde Ale and buttermilk then tossed in our seasoning flour, fried and dredged in our house made Nashville hot sauce and served on top of our house made sourdough bread and covered in pickles…

Vote for this dish here.

 

Summit Cafe

Presented by Carl and Nadine Dannenberg of Stony Mountain’s Summit Cafe located at 23 Main Street.

Description:
The Southern Belle! Pure Leaf Steeped Tea-brined fried chicken with roasted garlic aioli, red pepper 🌶 jelly, butter lettuce and pickled peaches 🍑 on a potato scallion bun. This is #southern comfort ☀️in the c-c-cold ⛄️☺️

Check out their segment from You Gotta Here

Vote for this dish here.

 

Blaze Restaurant and Lounge

Presented by Chef Phil Andrews of Blaze Restaurant in the Delta Winnipeg in the heart of downtown Winnipeg.

Description:
This fried chicken sandwich features a fried chicken thigh, garlic aioli on a pretzel bun with iceberg lettuce, tomato, pickle, and red onion.

Sous chef Ronald Morrison shared this dish with CTV Morning Live in this clip.

Vote for this dish here.