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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!

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.

Curried Cauliflower Apple Soup
*Tested in Chilis and Soups Cooking Class
  • 4 c. boiling water

  • 1 packet Metropolitan Chef Basil Ginger Chicken Rub

  • 1 large head cauliflower, cut into florets

  • 1 med. onion, diced

  • 2 Tbsp. Garlic Olive Oil

  • 1 tsp. Harissa Olive Oil

  • 2 Tbsp. Honey-Ginger White Balsamic

  • Fire in the Kitchen Smokin' Curry Rub

  • 4 large peeled apples, grated


Boil 4 cups water, stir in Basil Ginger Chicken Rub. Sauté cauliflower and onion with oils for 4-5 minutes on medium heat. Add remaining ingredients except apples, bring to boil then simmer. Add apples and cover 15-20 minutes. Don't forget to stir and taste!

French Onion Soup
*Tested in Chilis and Soups Cooking Class
  • 6 med. yellow onions, thinly sliced

  • 2 Tbsp. Basil Olive Oil

  • 2 Tbsp. Garlic Olive Oil

  • 4 c. beef stock

  • 2 c. chicken stock

  • 1/4 c. Traditional Balsamic Vinegar

  • 1 Tbsp. Worcestershire Sauce

  • salt & pepper to taste


Sauté onions with oils on medium high heat. Cover so the onions can also sweat. Stir and cover until brown then add remaining ingredients and bring to a boil. Simmer and taste.

Chili with a Flare
*Tested in Chilis and Soups Cooking Class
  • 2 lbs. lean ground beef

  • 1 Tbsp. Fire in the Kitchen 3 Alarm Rub

  • 1 1/2 Tbsp. Garlic Olive Oil

  • 2 tsp. Oregano White Balsamic Vinegar

  • 1 med. white onion, diced

  • 2 stalks celery, diced

  • 1 med. green pepper, diced

  • 1 - 28 oz. can tomato sauce

  • 1 - 19 oz. can tomato juice

  • 2 c. kidney beans, cooked (or use a can of kidney beans)

  • salt and pepper to taste


Fry ground beef until done. Drain excess fat. Sprinkle with 3 Alarm Rub. Add Garlic Olive Oil, Oregano White Balsamic, and diced onion and sauté on medium heat for 3-4 minutes. Stir in celery and sauté for another 3-4 minutes. Add green pepper and sauté for 3 more minutes. Add remaining ingredients and bring to a boil then simmer on low for 15 minutes. Cover and stir occasionally.

Vegan Chili
*Tested in Chilis and Soups Cooking Class
  • 2 med. white onions, diced

  • 1 Tbsp. Cilantro & Roasted Onion Olive Oil

  • 2 Tbsp. Chipotle Olive Oil

  • 1 med. green pepper, diced

  • 1 med. red pepper, diced

  • 1 tsp. cumin

  • 1 - 6 oz. can tomato paste

  • 1 - 28 oz. can tomato sauce

  • 1 1/2 c. cooked kidney beans

  • 1 1/2 c. cooked pinto beans

  • 1 c. frozen corn


Sauté onion with Cilantro & Roasted Onion and Chipotle Olive Oils for 3-4 minutes on medium heat. Then add peppers and sauté for another 3-4 minutes. Add remaining ingredients, bring to a boil, then simmer on low for 15-20 minutes and cover. Stir occasionally.

Pan-Fried Steaks with Mustard Cream Sauce
*Tested in French Cooking Class
  • 4 8-10 oz. blade steaks, cut horizontally without the connective tissue

  • Saltwest Naturals Applewood Smoked Sea Salt and freshly ground black pepper, to taste

  • 2 Tbsp. Butter Olive Oil

  • 5 Tbsp. cognac or brandy or Black Cherry Balsamic

  • 1/4 c. heavy cream

  • 1 1/2 Tbsp. SMAK DAB Honey Horseradish Mustard

  • 1 Tbsp. minced flat leaf parsley


Season steaks with salt and pepper. Heat Butter Olive Oil in a 12" cast-iron skillet over medium-high heat. Add steaks and cook, turning once, until browned and cooked to desired temperature, about 6 minutes for medium rare. Remove pan from heat. Transfer steaks to 4 warm plates and pour off and discard all but 1 tbsp. fat.

Add 4½ Tbsp. brandy or Black Cherry Balsamic to pan and stir, scraping browned bits from the bottom with a wooden spoon. Return pan to medium-high heat and cook for 20 seconds. Add cream and mustard, season with salt and pepper, and cook, stirring vigorously, until sauce just comes together. Stir in remaining brandy and pour sauce over steaks. Serve steaks garnished with parsley and black pepper.

Celery Root Remoulade
*Tested in French Cooking Class
  • 1 egg yolk

  • 1 1/2 Tbsp. SMAK DAB White Wine Herb Mustard

  • 3/4 c. House Blend Olive Oil

  • 3 Tbsp. Sicilian Lemon White Balsamic

  • kosher salt and freshly ground black pepper, to taste

  • 1 large celery root (or 2 medium, about 1 1/2 lbs.), peeled

  • 2 Tbsp. minced flat leaf parsley


Arrange a damp tea towel in a circle on a work surface. Set a bowl over tea towel (to help prevent the bowl from slipping). Add egg yolk and mustard; whisk to combine. While whisking, pour in 1 tsp. House Blend Olive Oil a few drops at a time to create a thick mixture. Continue whisking, adding oil in a thin stream 1 tsp. at a time, until sauce is thick and creamy. Whisk in 2 tbsp. Lemon White Balsamic; season with salt and pepper; cover rémoulade with plastic wrap and chill.

Using a mandoline or a large knife, cut celery root into 1⁄8"-thick slices. Stack 2–3 celery root slices and cut lengthwise into 1⁄8" matchsticks. Repeat. Transfer julienned celery root and remaining Lemon White Balsamic to a large bowl; toss to combine. Add reserved rémoulade, season with salt and pepper, and toss. Cover salad; chill until celery root wilts slightly, about 30 minutes. To serve, divide salad between plates and garnish with parsley.