Find us on:

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!

Corn on the Cob
*tested in BBQ Cooking Class
  • corn cobs, husked

  • Maple Balsamic

  • Butter Olive Oil

  • salt and pepper to taste


Husk corn and soak in cold water for 20 minutes. Remove corn from water and pat dry. Mix together equal parts Maple Balsamic and Butter Olive Oil. Brush corn on the cob with the balsamic and oil mixture. Place on top rack of BBQ for about 15 minutes at about 375F.

Grilled Potatoes and Carrots
tested in BBQ cooking class
  • 1 lb. baby potatoes, cut in half

  • 1/2 lb. baby carrots

  • 1/2 diced red onion

  • 2 Tbsp. Canadian Maple Mustard

  • 1 Tbsp. Metropolitan Garlic Lovers Passion Rub

  • 3 Tbsp. Lemon Olive Oil


Toss all together in a bowl. Let marinate for at least an hour. Make foil packets and BBQ until potatoes are cooked.

Pineapple and Mango Salsa
tested in BBQ cooking class
  • 1 fresh pineapple, diced

  • 2 c. fresh mango, diced

  • 1/2 c. red onion, diced

  • 2 Tbsp. Jalapeno White Balsamic Vinegar

  • 1 Tbsp. Lime Olive Oil

  • 3 Tbsp. Cilantro and Roasted Onion Olive Oil

  • 1 tsp. Lemongrass Mint White Balsamic, optional


Mix ingredients together and let sit for 30 minutes.

Bacon and Tomato Pork Burgers w/ Pineapple Mango Salsa
tested in BBQ cooking class
  • Burgers:

  • 1 egg

  • 1/4 c. dry bread crumbs

  • 1/4 c. grated Romano cheese

  • 3 slices bacon, finely chopped

  • 1 small onion, grated

  • 2 Tbsp. White Wine Herb Mustard

  • 1/2 tsp. Metropolitan Basil Ginger Chicken Rub

  • 1/4 tsp. pepper

  • 1 lb. lean ground pork

  • 4 whole wheat Kaiser buns

  • 4 leaves lettuce

  • 1 large tomato, sliced

  • Pineapple and Mango Salsa:

  • 1 fresh pineapple, diced

  • 2 c. fresh mango, diced

  • 1/2 c. red onion, diced

  • 2 Tbsp. Jalapeno White Balsamic

  • 1 Tbsp. Lime Olive Oil

  • 3 Tbsp. Cilantro & Roasted Onion Olive Oil

  • 1 tsp. Thai Lemongrass-Mint White Balsamic, optional


For the Burgers: In a large bowl, beat egg; stir in bread crumbs, cheese, bacon, onion, white wine herb mustard, salt, herb seasoning and pepper. Add pork; mix just until combined. Shape into 4 patties. Place patties on greased grill over medium heat; close lid and grill , turning once until internal temperature reads 160, , about 12 to 14 minutes. Meanwhile grill buns and put burgers together.

For the Salsa: Mix ingredients together and let sit for 30 minutes.

Ginger Soy Salmon Skewers
tested in BBQ cooking class
  • 1 side of salmon (about 2 lb)

  • 1/4 c. soy sauce

  • 1 Tbsp. Lemon White Balsamic Vinegar

  • 2 Tbsp. Honey Ginger White Balsamic

  • 1 Tbsp. Toasted Sesame Oil

  • 1/2 Tbsp. Dill Olive Oil


Cut salmon into 1 1/2 inch cubes. Mix together other ingredients. Add salmon to the mixture and let stand for about 10 minutes. Skewer salmon cubes and grill, brushing with reserved marinade till fish flakes easily.

Mushroom Stuffed Sirloin
tested in BBQ cooking class
  • 1 beef top sirloin grilling steak, 2 inches thick

  • 1 tsp. Robust EVOO

  • 1/4 tsp. each salt and pepper

  • Stuffing:

  • 1 Tbsp. Garlic Olive Oil

  • 1 c. chopped mixed mushrooms

  • 4 green onions, chopped

  • 1/4 tsp each salt & pepper

  • 2 Tbsp. chopped fresh parsley

  • 1 Tbsp. Neapolitan Balsamic


Stuffing: In skillet, heat garlic olive oil over medium-high heat: fry mushrooms, green onions, Neapolitan Balsamic Vinegar, salt and pepper, stirring often, until mushrooms and browned and no liquid remains. Stir in parsley. Let cool.

Make a horizontal cut in side of steak almost but not quite through to form a pocket. Spoon in mushroom mixture. Skewer closed with a skewer. Brush steak with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat. Close lid and grill, turning once until medium-rare, about 30 minutes. Transfer to a cutting board and tent with foil. Let stand for 5 minutes before slicing thinly across the grain on the diagonal.

Greek Tzatziki
tested in Greek cooking class
  • 1 (32 oz.) container plain low-fat yogurt

  • 1/2 English cucumber with peel, grated

  • 1 clove garlic, pressed

  • 2 Tbsp. White Lemon Balsamic

  • 2 Tbsp. Dill Olive Oil

  • 1 Tbsp. salt

  • 1 Tbsp. fresh ground black pepper


Stir together yogurt, grated cucumber, garlic, lemon balsamic, and dill olive oil, in a bowl. Add salt & pepper, whisk until smooth. Pour into a serving dish, cover tightly and refrigerate 8 hours before serving.

tested in Greek cooking class
  • 1 (19 oz.) can Chick Peas

  • 2 cloves garlic, minced

  • 1 1/2 Tbsp. Cilantro & Roasted Onion Olive Oil

  • 1 tsp. Metro Chef Italian Rosemary Rub

  • 2 Tsp. ground cumin

  • 1/8 tsp. ground turmeric

  • 1/2 tsp. baking powder

  • 1 c. fine dry bread crumbs

  • 3/4 tsp. Lemon Dill Salt

  • 1/4 tsp. cracked black peppercorns

  • 1 qt. Garlic Olive Oil


Mash the chick peas in a large bowl. Stir in the garlic, Cilantro & Roasted Onion Olive Oil, parsley, turmeric, cumin, baking powder, bread crumbs, salt and pepper. Do not be afraid to use your hands. Shape the mixture into 1 1/2 inch balls. You should get 18 – 24. If the mixture does not hold together, add a little water. Heat the oil in a deep fryer to 375*F (190*C). Carefully drop the balls into the hot oil and fry until golden brown. If you do not have a deep fryer, heat the oil in a heavy deep skillet over medium – high heat. You may have to adjust the heat slightly after the first couple of falafels, and be sure to turn frequently so they brown evenly.

Greek Pita
tested in Greek cooking class
  • 24 pitas

  • 4 c. cooked rice

  • Garlic Olive Oil

  • 2 potatoes, peeled and cubed

  • 4 hard cooked eggs, diced

  • Eggplant

  • Olives, black and green

  • Tomatoes, diced

  • Red onion, diced

  • 1/2 c.Tuscan (House Blend Olive Oil)

  • 1 c. Creamy Peppercorn Whiskey Finishing Sauce

  • 1 Tbsp. Oregano Balsamic

  • 1/2 tsp. pepper

  • chick peas


Preheat oven to 325 degrees. Bring a large pot of salted water to a boil. Add potatoes and cook till tender but still firm, about 15 min. Drain, cool and chop. Dice eggplant and toss with the oregano balsamic and roast at 325 until golden brown. Cool the eggplant. Mix all ingredients together. Once all ingredients are mixed together add the finishing sauce and scoop into pitas.
Note: In class we used our House Blend Olive Oil

tested in Greek cooking class
  • 1 lb. mixed nuts

  • 1 tsp. cinnamon

  • 1 (16oz)pkg. phyllo dough

  • 1 c. Butter Olive Oil

  • 1 c. white sugar

  • 1 c. water

  • 1/2 c. honey

  • 1 tsp. Fig Balsamic

  • 1 tsp. Lemon White Balsamic Vinegar


Preheat oven to 350 degrees. Butter a 9 x13 baking dish. Toss together cinnamon and nuts. Unroll phyllo dough and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the dish to keep it from drying out. Place 2 sheets of phyllo in the bottom of the dish and brush generously with Butter Olive Oil. Sprinkle 2 to 3 Tbsp. of the nut mixture on top. Repeat the layers until all the ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut the baklava (all the way through to the bottom of the dish) into 4 long rows, then (9 times) diagonally to make 36 diamond shapes. Bake in preheated oven for 50 minutes until golden and crisp. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, Fig Balsamic and Lemon White Balsamic, reduce and simmer 20 minutes. Remove baklava from oven and immediately spoon the syrup over it. Let cool completely before serving.