Winkler Update: Spice, Three Ways

As the leaves change, so do our taste buds, right? I mean, at this point I’m pretty sure my blood type is pumpkin spice. From pumpkin spice lattes, to pumpkin pie and pumpkin bread – I’m just about pumpkin’d out - and we’re only just dipping into fall!

Speaking of fall, the ladies in Winkler have loved getting back to a regular schedule, saying a final farewell to summer and hitting the ground running with thanksgiving preparations.

If you’re looking for an easy way to make delicious turkey, come grab a pack of our No Baste Turkey Rub before we run out!

Our former manager, Katharina, uses this rub on her turkey. Here is her experience:

"My family loves turkey! In fact, we have turkey multiple times throughout the year, but I do not like dry meat and everyone knows turkey meat tends to be dry. I mixed the No Baste Turkey Rub with the Mushroom and Sage Olive Oil and rubbed it all over the outside and into the cavity. It was simply the most delicious, savoury, and succulent turkey we've ever had!"

This is truly a no-fail way to make an outstanding turkey. The spice combination created by Metro Chef is bang on! For any young people, students, or new cooks out there, I have a message for you, "Yes, You Can!" And if you're not able to be home for Thanksgiving, why not give it a try and roast your own turkey. Your fridge-full-of-leftovers will thank you.

From pumpkin spice to turkey seasoning, and right after Thanksgiving we are featuring the sweet and succulent spices of Louisiana! We love exploring different recipes and have a few spots left in our Louisiana cooking demo on Oct. 16, so if you’d like to try out a delicious recipe for Louisiana style gumbo or ribs, this is the class for you!

Click here to purchase your class online, or call the Winkler store today to reserve your spot at 204-331-3353!

Print Friendly and PDF

Share this post



← Older Post Newer Post →