Dinner dates are great, but every once in a while it's fun to do something that feels a little more special. It's easy to see why Chef's Table was recently recognized with the Tourism Award for Culinary Agritourism. Every detail, from the locally sourced ingredients to the immersive dining experience, showcases why Thermea Spa Village Winnipeg continues to grow as a culinary destination.
For us, Chef's Table isn't just a dinner, it's an evening that blends wellness, storytelling, and exceptional cuisine into one unforgettable experience. And it’s the reason we keep coming back year after year.
A Setting That Encourages You to Slow Down
One of our favourite parts about Chef's Table is that there's no rushing.
The day begins long before dinner. We spent hours soaking in the baths, rotating through hot-cold-rest cycles, and finding little pockets of quiet throughout the Village. By the time dinner arrived, we already felt completely relaxed which made every course even more enjoyable.
overview of a thermal bath
✕
beach area at the Spa Village
✕
Barik sauna
✕
guest entering a thermal bath
✕
woman relaxing
✕
Amuse Bouche: The Perfect Introduction
After an introduction from Chef Darnell and his team the first bite arrived as a Seasonal Mini Tartlet.
Delicate, colourful, and packed with flavour, it was exactly what an amuse bouche should be: just enough to spark our curiosity without revealing everything that was still to come.
The Aufguss Ritual
Before the first official course, we were invited into the sauna for a private Aufguss Ritual.
If you've never experienced one before, imagine a performance that combines heat, aromatherapy, music, and expertly choreographed towel movements to create one of the most relaxing moments you'll ever have in a sauna.
In honour of Chef’s Table, the essential oils used subtly hinted at flavours we'd experience throughout dinner, making the ritual feel like the perfect opening chapter of the meal.
Afterwards, we completed the thermal cycle with the cold plunge before returning to the table refreshed, awake, and very hungry!
Guided Meditation Before Dinner
Before dinner officially began we were guided through a meditation. It might sound unexpected before a fine dining experience, but it’s always one of our favourite moments of the evening. It encourages everyone to pause, breathe, and become fully present before the first course arrives.
Chef Darnell, who holds a Red Seal Certification from Red River College and a pastry degree from Le Cordon Bleu in Paris, came to introduce each course which made the night feel that much more personal.
1st Course: Scallop Crudo
The evening opened with a dish that truly felt like summer on a plate.
The sweetness of the scallop paired beautifully with the chilled corn gazpacho, which you could enjoy on its own or pour over the crudo, while the toasted buckwheat added just enough texture to keep every bite interesting. It was light, refreshing, and to us, the perfect way to begin.
2nd Course: PEI Lobster Tortellini
Each bite of tortellini offered tender lobster coated in a rich honey mussel butter sauce that somehow managed to feel luxurious without being overly heavy. The parmesan added savoury depth while the sunchokes brought an earthy balance that tied everything together.
The entire table agreed this was one of the favourite dishes of the night.
3rd Course: Manitoba Spruce Tip Sorbet
Every tasting menu needs a palate cleanser, but this one celebrated Manitoba in the best possible way. Bright cranberry, aromatic and slightly bitter spruce tips, and local gin by Patent5 reset our palates perfectly before moving onto the richer courses.
4th Course: Endive Salad
The bitterness of the endive played nicely against the sweetness of the pomegranate and orange, while the chèvre added creaminess and the pancetta contributed a salty, crispy finish.
5th Course: Bison Striploin
If there was a showstopper of the evening, this was it.
Perfectly cooked Manitoba bison was paired with earthy morel mushrooms, vibrant vegetables sourced from local farmers, and a rich bordelaise sauce that brought everything together.
It showcased exactly what Chef's Table does best: highlighting incredible local ingredients with refined technique.
6th Course: Strawberry Preserve
The tangy labneh mousse balanced the sweetness of the strawberry preserve beautifully, while the ruby chocolate added subtle berry notes that complemented the fruit instead of overpowering it. The crisp wafer finished the dish with just the right amount of texture.
It was a light and refreshing ending to an incredibly satisfying meal.
Wine Pairings That Elevated Every Course
One of our favourite parts of every Chef’s Table is the wine pairing provided by Jones & Co. Each year we leave dinner having discovered a new producer we love.
The Dog Point Sauvignon Blanc brought bright acidity that paired beautifully with the seafood-focused opening courses, while the La Valentina Cerasuolo d'Abruzzo offered vibrant fruit that complemented the middle of the meal. The pairing concluded with a Terravista Vineyards Syrah from British Columbia, with peppery notes that stood up perfectly to the bison course before carrying through to dessert.
More Than a Meal
What makes Chef's Table so memorable for us isn't just the food. It's spending an entire day slowing down before sitting down to eat in an intimate setting where every detail is considered, down to a personalized thank you note from the chef.
If you're looking for a date night this summer unlike anything else in Winnipeg, Chef's Table truly delivers an experience that feels every bit as restorative as it does delicious.
WRITTEN BY LILY AND JOSH, @WPGEATS
