A Culinary Celebration of Manitoba-Minnesota Partnership

~ PROPOSED OFFICIAL DISHES OF MANITOBIFICATION ~

Presented for public consultation and referendum

DISH #1: The Perogy Hotdish

"When Baba Met Betty Crocker"

Heritage:

• Manitoba: Perogies — pillowy dumplings stuffed with potato and cheese, brought by Ukrainian immigrants, served at every family gathering, church basement, and Chicken Chef
• Minnesota: Tater Tot Hotdish — the iconic casserole, cream of mushroom soup binding ground beef, corn, and those sacred golden tots

The Fusion: A cast-iron skillet layered with seasoned ground beef and caramelized onions, cream of mushroom base, topped not with tater tots but with flattened, pan-crisped perogies — creating a golden, carb-on-carb lid of cultural unity. Finished with sour cream, green onion, and a sprinkle of dill.

Served with: Honey dill sauce on the side (non-negotiable)

The Verdict:

"It's hotdish, but make it Chicken Delight." "Baba would be confused. Then proud. Then ask for seconds."

DISH #2: The Honey Dill Meatball

"Stockholm Meets Steinbach"

Heritage:

• Manitoba: Honey Dill Sauce — the mysterious, addictive dipping sauce found nowhere else on Earth, origin unclear, served with chicken fingers at every Salisbury House and arena canteen
• Minnesota: Swedish Meatballs — Scandinavian heritage comfort food, lingonberry jam, IKEA pilgrimage staple, Lutheran church potluck anchor

The Fusion: Classic Swedish meatballs — pork and beef, warm spices, that distinctive Scandinavian flavor — bathed in a creamy honey dill gravy. The sweetness of Manitoba honey, the brightness of dill, the richness of cream, embracing each tender meatball like a prairie hug.

Served with: Egg noodles or mashed potatoes. Lingonberry sauce available for purists (no judgment).

The Verdict:

"Why didn't anyone think of this before?" "This is what peace tastes like."

DISH #3: The Juicy Lucy Chicken Fatboy

"Two Burgers, One Destiny"

Heritage:

• Manitoba: The Chicken Fatboy — a Winnipeg original from Fat Boy Drive-In, chicken burger smothered in beef chili, mustard, and raw onions, eaten with regret and satisfaction in equal measure
• Minnesota: The Juicy Lucy — cheese INSIDE the patty, molten core, burned mouths across Minneapolis, origin disputed between Matt's Bar and 5-8 Club (we're not getting involved)

The Fusion: A stuffed chicken patty with a molten core of aged cheddar, topped with beef chili, yellow mustard, and raw onion — the Fatboy treatment. The cheese erupts on first bite, mingles with the chili, creates a flavor chaos that both provinces can claim.

Served with: Paper-thin fries, extra napkins, and the understanding that this will be messy.

The Verdict:

"It's structurally questionable and emotionally perfect." "My cardiologist doesn't need to know about this."

DISH #4: Lake Winnipeg-Superior Pickerel / Walleye

"Same Fish, Shared Waters, One Plate"

Heritage:

• Manitoba: Pickerel — pulled from Lake Winnipeg, Lake Manitoba, and a thousand smaller lakes; beer-battered, pan-fried, smoked; the fish of fish fries and shore lunches
• Minnesota: Walleye — the state fish, pride of Lake Superior, Lake of the Woods, Mille Lacs; prepared identically, argued about differently

The Truth: Pickerel and walleye are the same fish (Sander vitreus). Manitoba calls it pickerel. Minnesota calls it walleye. This is the kind of thing that would divide lesser partnerships.

Not us.

The Fusion: A shared-waters shore lunch plate: pan-fried pickerel/walleye (call it what you like), wild rice pilaf (native to both regions), grilled corn with smoked paprika butter, coleslaw with a honey dill dressing, and thick-cut rye bread.

Served with: Lemon wedges, tartar sauce, and a mutual agreement to never argue about the name.

The Verdict:

"It's not about what you call it. It's about how it tastes." "Finally, unity we can eat."

DISH #5: The Kubasa Corn Dog (On a Stick)

"State Fair Meets Chicken Delight"

Heritage:

• Manitoba: Kubasa — Ukrainian garlic sausage, smoky, snappy casing, served at every wedding social with mustard and rye bread, available at literally every grocery store
• Minnesota: State Fair Food-On-A-Stick — if it exists, Minnesota has deep-fried it and put it on a stick; corn dogs are the gateway, but the innovation knows no bounds

The Fusion: A full-length kubasa sausage, dipped in honey-sweetened cornmeal batter, deep-fried to golden perfection, served on a stick. The smokiness of the sausage, the sweetness of the batter, the crunch of the coating — East meets Midwest on a wooden skewer.

Served with: Yellow mustard, honey dill sauce, or — for the adventurous — lingonberry ketchup.

The Verdict:

"Everything should have been on a stick this whole time." "Wedding socials will never be the same."

HONORABLE MENTIONS

Dishes requiring further development and community input:

THE REFERENDUM QUESTION

Proposed ballot language for Cultural Celebrations forum:

Question: Which dish should be designated as the Official Dish of Manitobification?

•  The Perogy Hotdish
•  The Honey Dill Meatball
•  The Juicy Lucy Chicken Fatboy
•  Lake Winnipeg-Superior Pickerel/Walleye Shore Lunch
•  The Kubasa Corn Dog (On a Stick)
•  All five, rotating by season
•  None — we need more options (please specify)

A NOTE ON PROCESS

Unlike some provinces (cough Alberta cough) who unilaterally declared BBQ Brisket Poutine without adequate consultation, Manitoba believes in community input on matters of cultural significance.

These five dishes are proposals, not decrees.

We welcome:

• Recipe variations
• Taste-testing volunteers
• Church basement pilot programs
• Food truck entrepreneurs
• Dissenting opinions (we're Manitoba — we'll listen politely)

The final Official Dish will be selected through democratic process, as is our way.

"Tell me what you eat, and I will tell you who you are." — Jean Anthelme Brillat-Savarin

"Yeah, but put it on a stick first." — Minnesota, probably