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Unit 3 - 145 Main St, Steinbach

585 1st St., Harvest Plaza, Winkler

Manitoba's first oil and vinegar tasting room!


Note: Recipes are still being compiled. Check back for more later!

Polenta Blueberry Cakes
*tested in Maine Cooking Class
  • 1 c. all purpose flour

  • 3 Tbsp. yellow cornmeal

  • 1/4 tsp. salt

  • 1/4 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1/2 c. sugar

  • 1/4 c. Lemon Olive Oil

  • 1 large egg

  • 2/3 c. buttermilk (1/2 c. milk & 1/2 Tbsp. Blueberry Balsamic)

  • 1/2 c. fresh or frozen blueberries

  • 1 Tbsp. flour

  • 1/2 c. powdered sugar

  • 1 Tbsp. Lemon White Balsamic


Preheat oven to 350 F. Lightly spoon 1 cup flour into a dry measure and level with a knife. Combine flour and the next four ingredients, stirring well with a whisk. Place the granulated sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Toss blueberries with 1 Tbsp. flour and fold into batter.

Spoon the batter into 24 miniature muffin cups coated with cooking spray. Bake at 350F for 14 minutes or until the cakes spring back when touched lightly in the centre. Combine powdered sugar and Lemon White Balsamic and drizzle over warm cakes.

Lobstah Rolls
*tested in Maine Cooking Class
  • 2 lbs. cooked lobster meat (approx 4 lobster tails)

  • 1 small stock celery, finely chopped

  • 1/4 c. mayonnaise

  • 2 Tbsp. Sicilian Lemon White Balsamic

  • 1 tsp. Dill Olive Oil

  • 3 green onions, diced

  • Roasted Garlic & Onion Sea Salt

  • pepper

  • Italian rolls


To cook lobster, hold a lobster tail in one hand with the hard top shell up. Using sturdy kitchen shears to cut through the top of the shell and through the meat but stop just before the bottom shell. Using your thumbs and fingers, spread the cut top shell apart and loosen it from the meat. With your thumbs, separate the meat. Gently pry the meat from the bottom shell. In a fry pan, saute' the lobster meat on medium until the meat appears completely white with no signs of translucent, grayish colouring. Add 1 tsp. Dill oil close to the end of frying time. Put cooked lobster meat in a bowl and let cool completely in the fridge.

In a large bowl, combine the cold lobster meat, celery, mayonnaise, Lemon White Balsamic, green onions, Roasted Garlic & Onion Sea Salt and pepper. Mix thoroughly. Adjust seasoning to taste. Cut slits into buns and fill with lobster salad. For garnish, top with chives.

New England Crab Cakes
*tested in Maine Cooking Class
  • 1/2 c. bread crumbs

  • 1 lb. crab meat

  • 1 egg, beaten

  • 2 Tbsp. mayonnaise

  • 1 tsp. SMAK DAB Honey Horseradish Mustard

  • 1 tsp. Worcestershire sauce

  • 1 Tbsp. Fire in the Kitchen Ocean Rub

  • 2 Tbsp. Butter Olive Oil


In a medium bowl, combine bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, Honey Horseradish mustard, Worcestershire sauce and the Ocean Rub into the crab mixture. Lightly mix these ingredients being careful not to over-work the crab meat. Form into 8 round flat crab cakes. Heat Butter Olive Oil in skillet over medium heat. Fry cakes on each side until golden brown and crispy.

Johnathan's Maine Clam Chowder
*tested in Maine Cooking Class
  • 2 - 8 oz.can clams, strain and reserve liquid

  • 3 large russet potatoes, peeled and cubed

  • 8 slices bacon

  • 1 large onion, diced

  • 2 stalks celery, diced

  • 1/2 tsp. Garlic Olive Oil

  • 2 Tbsp. Sicilian Lemon White Balsamic

  • 2 c. half and half cream

  • 1 1/4 tsp. Red Cayenne Olive Oil

  • 1 Tbsp. chicken bouillon


In a small saucepan, heat reserved clam stock and peeled potatoes. Bring to a boil and let simmer until potatoes are just a little crunchy (about 8 - 10 min.). Place bacon in a large stock pot. Cook over medium high heat until evenly brown. Stir in onions, celery, chicken bouillon, Garlic Olive Oil and Lemon White Balsamic. Cook until vegetables are soft.

Add potatoes, clam stock and clams to the stock pot and heat until simmering. In a separate pot, gently warm--do not boil--the half and half. Pour warm half and half into the stock pot and heat just until warmed through. Do not boil the chowder or the cream will separate.

Sprinkle with bacon bits and chopped parsley for garnish and drizzle with Cayenne Olive Oil.

Spanish Flan
tested in Spain Cooking Class
  • 1 c. white sugar

  • 3 eggs

  • 1 - 14 oz. can sweetened condensed milk

  • 1 - 12 oz. can evaporated milk

  • 1 Tbsp. Blackberry-Ginger Balsamic


Preheat oven to 350F. In a medium saucepan over medium-low heat, melt sugar til liquefied and golden in colour. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl beat eggs. Beat in condensed milk, evaporated milk, and Blackberry-Ginger Balsamic until smooth. Pour egg mixture into baking dish. Cover with foil. Bake in preheated oven for 60 minutes. Let cool completely. To serve, carefully invert on a serving platter with edges when completely cool.

Three Cheese Salami Frittata
*tested in Spain Cooking Class
  • 15 eggs

  • 1/4 c. milk

  • 1 Tbsp. mild Extra Virgin Olive Oil

  • 6 1/4" thick slices of Genoa Salami

  • 1 c. chopped parsley

  • 1/2 c. grated Parmesan cheese, divided

  • 1/2 c. grated Romano cheese, divided

  • 1/2 c. Mozzarella cheese, shredded and divided

  • salt and pepper to taste

  • pinch of red pepper flakes

  • 1 Tbsp. Dill Olive Oil

  • 1 tsp. Neapolitan Herb Balsamic


Preheat oven to 425 F. Whisk eggs and milk together in a large bowl. Heat olive oil in a large oven proof skillet over medium high heat. Pour 1/2 of the egg mixture into the skillet and arrange the salami over the egg mix and sprinkle with parsley. And 2/3 of parmesan, romano and mozzarella cheeses over the salami layer. Season with salt and pepper and red pepper flakes.

Cook egg and cheese mixture until edges of frittata is brown, 10 - 15 minutes. Pour the remaining egg mixture over frittata, sprinkle with the remaining cheese, sprinkle with salt and pepper and red pepper flakes. Bake in preheated oven until frittata has risen about 3 inches and middle is set, 20 - 25 minutes. Carefully turn onto a board and cut into 2 inch squares. Chill and serve.

Pipirrana (Spanish potato salad)
*tested in Spain Cooking Class
  • 6 hard-boiled eggs, diced

  • 6 potatoes, peeled and cubed

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 1/2 Spanish onion, chopped

  • 1 large fresh tomato, chopped

  • 1 - 5 oz. can tuna, drained

  • 1/2 c. Jesse Tree Olives stuffed with Piquillo Peppers

  • 1/4 c. Cilantro & Roasted Onion Olive Oil

  • 2 Tbsp. Sicilian Lemon White Balsamic

  • 1 tsp. Saltwest Naturals Lemon Dill Sea Salt, or to taste


Cook the potatoes until firm but cooked through. Toss potatoes and eggs with all other ingredients and serve cold.

tested in Spain Cooking Class
  • 4 Tbsp. House Blend or Lemon Olive Oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 red bell pepper, chopped

  • 4 oz. ground Spanish chorizo sausage

  • 2 skinless, boneless chicken breasts, cut into 1" cubes

  • 1 - 12 oz. pkg. Arborio rice

  • 5 c. chicken broth

  • 1/8 c. Oregano White Balsamic

  • 1/3 c. white wine

  • 1 pinch saffron

  • Salt and pepper to taste

  • 2 squid, cleaned and cut into 1" pieces

  • 2 tomatoes, seeded and chopped

  • 1/2 c. frozen peas

  • 12 large shrimp, peeled and deveined

  • 1 1b. mussels, cleaned and debearded

  • 1/4 c. chopped parsley

  • 8 slices of lemon, for garnish


Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper. Cook and stir for a few minutes. Add chorizo, chicken and rice. Cook for two to three minutes. Stir in 3 1/2 cups of chicken stock, Oregano White Balsamic, white wine and saffron.Season with salt and pepper. Bring to a boil and simmer for 15 minutes, stir occasionally. Taste and check to make sure the rice is cooked. If not, add 1/2 cup more stock and continue cooking, stir occasionally. Add in additional chicken stock up to a maximum of 5 cups. Cook until rice is done. Stir in squid,tomatoes and peas. Cook for two more minutes. Arrange the shrimp and mussels on top and cover with foil. Let sit for three to five minutes. Remove th foil and garnish with parsley and lemon slices.

Sizzling Shrimp with Garlic
*tested in Spain Cooking Class
  • 1/4 c. Garlic Olive Oil

  • 1/8 - 1/4 tsp. Red Cayenne Olive Oil

  • 1 lb. medium shrimp, peeled and deveined

  • 2 Tbsp. Black Currant Balsamic

  • Saltwest Naturals Smashed Peppercorn Sea Salt

  • 2 Tbsp. Italian flat leaf parsley


Heat Garlic and Red Cayenne Olive Oils in a large skillet over medium high heat. Once oil is hot, add shrimp to pan. Cook until shrimp is pink and opaque. Deglaze pan with Black Currant Balsamic and season with Smashed Peppercorn Sea Salt. Garnish with parsley.

Shrimp Scampi Dip
*Served at Private Tasting Event
  • 1 Tbsp. Butter Olive Oil

  • 1 Tbsp. Garlic Olive Oil

  • 8 oz. medium shrimp, peeled, deveined, and roughly chopped

  • 2 tsp. Metropolitan Chef White Fish Rub

  • 1/4 c. white wine (substitute chicken broth)

  • 2 Tbsp. Lemon White Balsamic

  • Saltwest Naturals Roasted Garlic & Onion Sea Salt

  • Salt Dispensary Applewood Smoked Pepper

  • 4 oz. cream cheese, at room temperature

  • 1/4 c. sour cream

  • 3 Tbsp. mayonnaise

  • 2 Tbsp. chopped fresh parsley leaves

  • 1/2 c. shredded mozzarella cheese, divided

  • 2 Tbsp. grated parmesan


Preheat oven to 300F. Lightly oil a 9-inch baking dish.

Melt Butter Olive Oil in large skillet over medium high heat. Add shrimp, Garlic Olive Oil, and Metro Chef White Fish Rub. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine or broth, and Lemon White Balsamic. Season with Roasted Garlic Sea Salt and Smoked Pepper to taste.

Bring to a simmer, then remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and parmesan.

Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes. Serve immediately.