Welcome to spud city

Hey there, time traveller!
This article was published 24/02/2020 (2333 days ago), so information in it may no longer be current.

There’s more than one way to cook a spud.

In fact, more than 100 local restaurants from across the city are currently taking part in Peak of the Market’s third annual Potahto Week event, and competing for the bragging rights that come with being crowned the 2020 champion.

According to a news release, community members can visit any of the participating restaurants to sample their culinary creations, and vote online for their favourite dishes. Local Manitoba potatoes provided by Peak of the Market will be used by the restaurants for their signature dishes, organizers say. Potahto Week is set to run until March 1.

Peak of the Market is a grower-owned, not for profit, Manitoba vegetable supplier with its headquarters at 1200 King Edward St.

Tracy Shinners-Carnelley, Peak of the Market’s vice-president of research and quality, said the goal of the event, in part, is to showcase the versatility of the potato, and as well as the skills of many talented chefs across the city.

“What we see happening during Potahto Week is many local restaurants stepping up to the challenge, and a staple vegetable being transformed by the creativity of local chefs,” Shinners-Carnelley said, noting interest and participation in the event continues to increase, with 115 restaurants taking part this year.

Competing restaurants will be coming up with appetizers, side dishes, and even desserts made with the vegetable.

“The variety of recipes is amazing, and there really is something for everyone. This is the perfect way to highlight the versatility of the potato,” Shinners-Carnelley said.          

 
In terms of health benefits, the potato has several — it contains no sodium, fat, or cholesterol, and it’s also high in potassium and vitamin C, Shinners-Carnelley said, adding that a potato has around 100 calories: “Of course, those calories can increase depending on what we do with it.”

“Also, oftentimes when we look at our experiences with potatoes, we might only be thinking of one or two types, so this is a fun way for people to explore and get a taste of lots of different things.”

The head chef at one participating southeast Winnipeg restaurant has created her own take on chicken and waffles specifically for the event.

Camila Gamboa, the head chef at Marion Street Eatery, which is located at 393 Marion St. in the Marion Hotel, said her creation — which is $14 — evolved because she wanted to come up with something different and interesting.

Her dish includes a potato and spinach waffle with a cream sauce, buttermilk fried chicken, a maple bourbon glaze, a sweet and tangy apple salsa, and in-house made potato chips.

“It’s not a typical waffle, and we had lots of fun creating it. The staff got involved, as well, as I experimented with the recipe. It was a real team effort,” Gamboa said.

“A potato is not just a side dish, and it can be used in many ways. We’re proud and excited to be involved with Potahto Week, and each restaurant is going to have its own take on things. I’m really excited, and I’m ready for it.”    

            
Visit potahto.ca for more information.