10 Things You Didn’t Know About Chef Sean Bernard

Among the stroll-worthy strip of Winnipeg’s South Osborne neighbourhood sits Oxbow, a locally-focused wine bar featuring globally-inspired shared plates from Chef Sean Bernard and his crew.

Here are 10 things you didn’t know about Chef Sean Bernard

1. Which Manitoban-sourced ingredient do you use the most?

All of the proteins we use in the restaurant are from the province; pickerel, pork, chicken, etc.

2. One ingredient that you’re dying to cook with?

Caul fat to make some sausage style dishes.

3. Hardest ingredient you’ve ever cooked with?

Quail, it’s really finicky, easy to overcook and there are so many small bones that you have to get out of it.

4. Biggest challenge in being a chef?

Keeping everything in perspective.

5. One chef you would love to collaborate with?

Chef Paul Eccles, the Sous Chef at Clementine. He’s a good friend of mine, we’ve known each other for years.

6. Your signature cooking technique?

At Oxbow, we’re always using the smoker for a bunch of different things. I like to think that our signature is smoking foods you wouldn’t think to smoke such as beets, sour cream or duck hearts.

7. The must-try dish at Oxbow?

Acorn Squash with Smoked Chickpeas, Togarashi and Vegan Mayonnaise, served with Grilled Sourdough Bread.

8. First chef memory?

Being on-the-line at my first job panicking and someone telling me “relax, it’s just food.”

9. Why is it unique cooking in Winnipeg?

It’s a small city; a lot of chefs know each other and collaborate.

10. How do you want to elevate the Winnipeg food scene?

We have something to prove, we’re a blue-collar city and want to show the rest of Canada we’re here and we can cook.