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Emily Butcher, the executive chef and owner of Nola and Bar Accanto. (Mitchell Ringos, CityNews)<\/p>\nBehind these doors, Nola has been serving up food that\u2019s caught the attention of diners here in Winnipeg and across the country. Now, the chef behind the menu is getting some national attention of her own.<\/p>\n
Emily Butcher, the executive chef and owner of Nola and Bar Accanto, has received Restaurants Canada\u2019s Culinary Award of Excellence. The national honour recognizes creativity, skill, leadership and contributions to the industry, with nominations coming from within Canada\u2019s food service community.<\/p>\n
Emily Butcher, the executive chef and owner of Nola and Bar Accanto. (Mitchell Ringos, CityNews)<\/p>\n
\u201cEmily\u2019s really developed a culinary voice that is really distinctive and personal. It\u2019s unmistakably her own, which is so critical. And I think that really comes out in the food, the menu, and the environment that she creates,\u201d said Kelly Higginson, the president and CEO of Restaurants Canada.<\/p>\n
It\u2019s the latest recognition in a year that has already seen Nola named to Canada\u2019s 100 Best Restaurants list, adding to a career that includes a bronze medal at the Canadian Culinary Championships.<\/p>\n
\u201cTo have some recognition on a national level for what we do here, just all the hard work and passion that this place has been built on, it\u2019s really incredible,\u201d said Butcher.<\/p>\n
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Food at Nola and Bar Accanto. (Mitchell Ringos, CityNews)<\/p>\n
Butcher describes herself as a \u201cmaximalist\u201d when it comes to food and flavour, drawing from childhood memories and prairie ingredients to tell stories through what\u2019s on the plate.<\/p>\n
For us, that meant Nola\u2019s gunpowder roast carrots with whipped feta and candied pumpkin seeds alongside sourdough scallion focaccia with caramelized onion butter.<\/p>\n
\u201cSo, the carrots are based on the candied carrots that my dad used to make me when I was a kid. We grew a lot of carrots in the garden, and he always used to say, \u2018Just put a lot of butter and honey on them,\u2019\u201d said Butcher.<\/p>\n
While Butcher is still taking in her latest recognition, she\u2019s already looking ahead, as she\u2019s been selected as Winnipeg\u2019s Chef of Distinction for the 20th anniversary of the Canadian Culinary Championships.<\/p>\n
\u201cTo go forward and just keep talking about the Winnipeg food scene and how amazing we are, that\u2019s the next step,\u201d she explained.<\/p>\n
\t\tKeep it Factual<\/p>\n
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