Annual meeting finishes off the year
On December 9th, Food & Beverage Manitoba held its Holiday Celebration and Annual General Meeting with over 70 people in attendance via Zoom. Hosted by association president Pina Romolo and Executive Director Dave Shambrock, attendees were informed of activities and reports from 2019 and what has been happening in 2020.
To end off the day, our keynote speaker — Chef Christa Bruneau-Guenther of Feast Café Bistro — provided us incite into her business, her passion for indigenous foods and how she is managing through COVID-19. All this topped off with a demonstration on how to make her favourite sweetgrass marinade. As internet connection was difficult at times, she gladly shared her recipe with us below. A video of her presentation can be viewed HERE.
A huge thank you goes out to our event sponsors along with those members who have donated product to your gift boxes.
2-4 cloves garlic minced
2 tablespoons soy sauce
2 tabespoons cape syrup (or honey or brown sugar)
1/4 teaspoon pepper
1/4 teaspoon salt
1 inch snip of braided sweetgrass or fresh rosemary (can be purchased at Trading Post Winnipeg or on line)
1 teaspoon hot sauce or pinch dried chilli peppers
1/2 fresh squeezed lemon juice (or use 1.5 tablespoons lemon juice from concentrate)
Combine all ingredients into a small bowl, mix well. Use on steaks (this is perfect for less expense cuts of red meats, game meats, or elk and bison to tenderize and keep juicy!) This marinade can be used for red meats, chicken or fish. Enjoy!