Dine on a Frozen River – Winnipeg’s Raw:Almond Returns in 2025; Tickets on Sale Dec 15th

Have you had brunch on Manitoba’s iconic river in the thick of winter? Skate-in for Winnipeg‘s epochal winter event as Raw:Almond is back for its 2025 edition.

Credit: RAW:almond

Visit Winnipeg from January 23 – February 16, 2025, to experience a unique culinary event featuring delicious multi-course meals by top chefs from North America- held inside a temporary restaurant on the frozen Assiniboine River.

Notable chefs preparing delicious meals this year are:

Billy Nguyen (Bar Sodalite, Victoria) on January 23-24: Top Chef Canada runner-up creating French-Asian cuisine with a British twist. Known for nostalgic flavors reimagined through innovative techniques.
Iliana “Lane” Regan (Milkweed Inn, Michigan, USA) on January 23-24: Michelin-starred chef inspired by seasons and ancestry. James Beard nominee and award-winning memoirist crafting forest-to-table experiences in Michigan’s wilderness.
Gus Stieffenhofer-Brandson (Published on Main, Vancouver) on January 25-26: Local farming and foraging expert. Led Published on Main to Michelin acclaim and Canada’s #1 restaurant spot in 2022.
Mandel Hitzer (deer + almond, Winnipeg) on January 25-26: Visionary behind Winnipeg’s RAW:almond dining. Celebrates traditional food with inventive dinners blending creativity and culture.
Nick Chindamo (Nick of North, Charlottetown) on January 25-26: Forager and conservationist. Creates zero-waste dining with artful Canadian storytelling and wild ingredients.
Chris Gama (Clementine Cafe, Winnipeg) on January 29: Science-driven chef and mentor. Elevated Winnipeg dining with award-winning techniques at Clementine and BabyBaby.
Edward Lam (Yujiro, Saburo Kitchen, Winnipeg) on January 29, 31: Self-taught sushi master blending Asian fusion. Winner of Canada’s Great Kitchen Party gold medal.
Zach Keeshig (Naagan, Owen Sound) on January 29-30: Ojibwa-inspired chef fusing Indigenous heritage with modern Michelin techniques.
Jesse Friesen (Academy Hospitality, Winnipeg) on January 30: Gold medal-winning chef transforming Winnipeg dining with innovative techniques and extensive culinary competition experience.
Emily Butcher (Nola, Winnipeg) on January 31: Top Chef alum blending Chinese heritage and Prairie roots. Culinary creativity shines at Nola and Bar Accanto.
Louie Lui (Aroma Bistro, Winnipeg) on January 31: Modern Chinese cuisine innovator shaping Winnipeg’s culinary future. Opened Aroma Bistro at The Forks Market.

Linda Chen (Independent, Winnipeg) on January 31: Blends Chinese heritage with modern techniques. Former Maque chef excelling in Canada’s Top 100 dining.
Stuart Brioza (State Bird Provisions, San Francisco, USA) on February 1-2: California cuisine pioneer. Michelin-starred chef embracing sustainability and zero-waste principles.
Justin Champagne (Perch, Ottawa) on February 1-2: Rising star crafting Canadian ingredient-focused tasting menus. Award-winning Perch owner and cookbook author.
Neil Zabriskie (Regards Restaurant, Portland, USA) on February 5-6: Coastal cuisine innovator blending Mexican and Japanese influences. Bon Appétit Top 50 restaurant chef.
Danny Beaulieu (änkor, Sherbrooke) on February 5-6: Elevating rural dining with artistry. Opened änkor, acclaimed as one of Canada’s best restaurants.
Graham Pelletier (Solera, Winnipeg) on February 7: French-trained chef showcasing Mediterranean flavors at Solera in Winnipeg.
Jesse Grasso (Pichai, Montreal) on February 7-8: Chef of Pichai, known for Thai-inspired dishes with Quebec ingredients. Consistently on Canada’s 100 Best list.
Rafael Covarrubias (Hexagon, Toronto) on February 8-9: Mexican-born Michelin-starred chef blending contemporary cuisine with his heritage.
Nick Gladu + Daly Gyles (BabyBaby!, Winnipeg) on February 9: Dynamic duo infusing Canadian tradition with global inspiration. BabyBaby! opening 2025.
Liam McLoughlin (Restaurant Pearl Morissette, Niagara) on February 11-12: Seasonal dining champion using Ontario’s finest produce. Leads the Pearl Morissette kitchen with innovation.
Christine Sandford + Roger Létourneau (Vagabond, Edmonton) on February 11-12: Nomadic chefs exploring Canadian terroir with a pop-up concept rooted in global culinary travels.
Trigg Brown (Win Son, Brooklyn, USA) on February 13-14: Taiwanese-American chef redefining Brooklyn dining with bold flavors. James Beard nominee.
Mitchell Mann (Passero, Winnipeg) on February 13: French-trained chef crafting memorable meals at Passero, known for culinary excellence.
Brent Genyk (Harth, Winnipeg) on February 14: Italian-inspired chef highlighting Manitoba ingredients. Expert in handmade pasta and charcuterie.
Mitchell Bates (Oji Seichi, Toronto) on February 15-16: Japanese-Canadian ramen master transforming broths and noodles at Oji Seichi.
Joël Watanabe (Kissa Tanto, Vancouver) on February 15-16: Japanese-Italian fusion innovator. Michelin-starred chef behind Vancouver’s beloved Kissa Tanto.

Credit: RAW:Almond

Just like the food, the restaurant is also unique every year. Joe Kalturnyk, the director of AUX: Projects and Jon Reid from Wolfrom Engineering creates a pop-up structure that creates a warm and cozy environment for the diners and an exemplary kitchen for the chefs who cook and serve delicious one-of-a-kind meals from their kitchens. The location of the temporary venue depends on the weather and might be built on the shore if the river fails to freeze reliably.

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Raw: almonds have sold out every edition previously. Pre-sales tickets are now on sale for Astronauts Club Members and anyone wishing to buy more than 12 tickets. Public sale begins on December 15th at Forks Market in Winnipeg. Tickets are first come, first serve, while supplies last.