PROFILE
Chef Melissa Makarenko Peasant Cookery Photos by Ian McCausland
Like many of us Manitobans, Chef Melissa Makarenko grew up making perogies and holopchi with her Mom and grandmother. Her path to the kitchen was not a direct one, however. Melissa was in school pursuing marine biology, when the drudgery of university studies caught up with her. Melissa met a passionate chef at a local job fair who inspired her to explore culinary school. After working for the Fairmont hotels in Winnipeg, New Brunswick and Montreal, Melissa came home to roost with an 8-year tenure at Resto Gare in St Boniface. It was a place to learn and develop her own personal philosophy as a chef, and prepared her for her current home as Executive Chef at The Peasant Cookery. How would you describe your cooking philosophy? I describe it as “upscale comfort.” I want the flavours and the product to shine. The simplest ingredients can be the tastiest—but also the most complicated to make. I like to be honest and be true to every flavour. You arrived at Peasant Cookery in the summer of 2019. What is your vision for the restaurant? I feel so at home here. The restaurant concept is very much who I am. We are maintaining the housemade philosophy of the restaurant—we are still the only place in the city that makes everything on the charcuterie platter from scratch. I have developed a flex menu that changes daily, so when someone comes in, there will always be something new—whether it is a brand new dish or a dish that evolves. I have a plan to bring more daring dishes to the menu. I want people to come here for different and exciting dishes, but we are easing into it. You can’t just put a pig’s face on a plate and expect people to love it. The most daring dish I have offered so far is breaded sweetbreads. It is a traditional ingredient, but served in a contemporary way. Peasant Pot de Feu: Hylife pork with seasonal vegetables
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