Next, we are treated to a shimmering display of Bagshaw’s surprising pho expertise, garnered from years spent learning from a Vietnamese chef.
Hitzer and Bagshaw present raw carrots with light accompaniment among the braised chunks to showcase the simple tastiness of the vegetable. The intense flavour almost imitates pickling, though the texture is deliciously softened. Our next course features carrots that were braised with salt (among other things) for about 16 hours. Sometimes, the setups include anecdotes from one of the chefs’ training or from the conception of the pop-up. Hitzer visits to setup the course, describing the ingredients and preparations, as he will for each course to follow. Our first course pops up expeditiously, but the first patrons served seem to be patiently waiting for their twenty new closest friends to receive their plates before plunging into the albacore tuna. The community dining style is eased along by Hitzer’s informality, and everyone’s relaxed dress, which attests to the weather a lot more than the fine dining element of the evening. Though completely unorthodox, the diners reflexively introduce themselves to their nearest bordering stump-dwellers.
He estimates that the restaurant may be able to present approximately $80,000 to the charity by three weeks’ end. Surprising most of the patrons, Hitzer announces that all of the proceeds from wine purchased at RAW:Almond go to Winnipeg Harvest. Chef Mandel Hitzer and Chef Scott Bagshaw (pictured above, L-R) come sliding in on the ice to the seating area like old pros to rouse the crowd before our five-course meal.Īlready almost two weeks into the 21-day run of the pop-up restaurant, Hitzer does not wane in his passionate delivery of the specs on the architectural and culinary innovation.
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