Winnipeg's Coolest Dining Experience Returns with RAW:almond

Everyone: A pop-up restaurant on a frozen river? In the middle of winter?? In Winnipeg??? Never.

Mandel Hitzer: Hold my beer.

From Jan. 19 to Feb. 13, RAW:almond returns to the mouth of the Red and Assiniboine Rivers with its sixth edition. The brainchild of Hitzer and Joe Kalturnyk, co-owners of the popular Deer + Almond restaurant, the event has fast become one of the city’s most popular winter experiences – dining or otherwise.

Spread out over the course of three-plus weeks and 40-plus seatings, RAW:almond serves up gourmet meals from guest chefs around the world. And with design help from Kalturnyk, Chad Connery and Jon Reid, it does so in a unique architectural setting inspired by the roots of the The Forks’ historic meeting place.

“We created RAW:almond as a place to bring people together to meet, learn, love and share a Canadian experience like no other. We are excited to take the RAW dining concept across Manitoba and share the culinary tradition we’ve created in Winnipeg with new communities,” says Hitzer, who also added RAW:Gimli (Dec. 29 – Jan. 7) and RAW:Churchill (March 2 – 10) to the menu this time around.

While the main draw of RAW:almond is its one-of-a-kind dining experience, the food is out of this world. Featuring more than 40 menus from more than 15 chefs, each dish draws from the collective culture and creativity of the best culinary talent across the globe.

In addition to Hitzer, this year’s lineup of chefs includes Saskatoon’s Christie Peters, Iceland’s Viktor Örn Andrésson and Toronto’s Mitchell Bates, along with Dave Gunawan, Andrea Carlson, Joel Watanabe, Dan Geltner, Garrett Martin, Christine Sandford, Connie DeSousa, Makoto Ono, Hamid Salimian, Nick Nutting, Kyle Paton, Gus Stieffenhofer-Brandson and more.

Well-known for her expertise as Executive Chef at The Hollows + Primal Pasta, Christie Peters joins us at RAW:almond for the first time this January. She’s travelled the culinary world spending time in kitchens from Europe to Canada to the United States. When we think of Christie, we think of her incredible commitment to sustainability. After working in numerous kitchens, she found that she couldn’t find kitchens that execute sustainability to the highest level. Her restaurants compost as much as possible from food waste to napkins to paper towels to straws which go back into the many gardens her team maintains in their region. They focus on whole animal butchery, tanning hides, making stocks from bones and transforming unusable fat into soap for both restaurants. She strives to run her restaurants full circle and use every ingredient to its fullest potential. We are thrilled to welcome Christie to the RAW table on January 23 + 24. #sustainability #foodculture #cheflife #Saskatoon #Winnipeg #rawalmond18 @crustinthekitchen @thehollows306 @primal_pasta

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While a ton of tickets were snapped up the day they went on sale, there’s still limited availability for some of the 42 seatings. All remaining tickets can be purchased for $169 online.

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