Issue link: http://digital.canadawide.com/i/500391
(LEO MOL) BEATRICE MURCH, (DOUGHNUT) ANGELE YOUNG S U M M E R 2 0 1 5 | G O I N G P L A C E S 17 IN WINNIPEG, you can't throw a perogy without hitting a Leo Mol sculpture. But it's not so well known that the late Ukrainian-Canadian artist has works exhibited all over the world. One of his common themes is statuary dedicated to the 19th-century Ukrainian poet Taras Shevchenko. You'll nd such a statue in Palermo, a bustling neighbourhood of Buenos Aires. Why Argentina? It's estimated that some 100,000 people of Ukrainian descent live in the Argentinian capital. –Jim Chliboyko See the bronze memorial to Taras Shevchenko in-person during a trip to Argentina. Call CAA Travel at 204-262-6000 (in Winnipeg); 1-800-222-4357. EVERYWHERE YOU TURN, a new restaurant is popping up in Winnipeg's Exchange District. From Brazilian barbecue and Argentinian pizza to vegan burgers and local dishes geared to the season, you're only a stone's throw away from great food. But while the dinner choices are limitless, breakfast options are few and far between. Enter Clementine, the new brainchild from the people behind the popular Segovia Tapas Bar and Restaurant. Opening this summer, the breakfast and lunch eatery at 123 Princess Street will offer customers good-quality, inspired meals that are several steps above drive- through breakfast sandwiches and bacon- and-egg combos. The menu focuses on products made in-house, including bread and pastries, cheese, sausage and smoked sh. The open kitchen design with surrounding dining room will encourage patrons to sit and enjoy their meal, but for those on the go, there are also quick-service options. GP OUR MOL in Argentina Morning Glories AMANDA KINDEN isn't your average baker. She doesn't even have a culinary background. Nevertheless, she has managed to win over the hearts and stomachs of Winnipeggers with Oh Doughnuts. Adapting as she goes and sometimes learning the hard way has led to such masterpieces as pink peppercorn glaze, cherry cheesecake and chocolate caramel pretzel doughnuts. "I look at other types of desserts and how I can incorporate that into a doughnut," says Kinden, who also fries up traditional o erings such as Boston cream and vanilla glaze with sprinkles. Clearly, doughnut lovers can't get enough. Kinden's confections y o the shelves almost as fast as she can glaze them. To keep up with demand, the 34-year-old quit her job in environmental advocacy to bake full-time. She makes each doughnut by hand, averaging some 10 dozen doughnuts every day in a rented kitchen space. She has plans for her own Oh Doughnuts outlet. In the meantime, her gourmet delights are available through local co ee shops, including om Bargen, Parlour Co ee, Little Sister Co ee Maker and Folio Café inside the Canadian Mennonite University. Kinden also takes special orders when time allows. www.ohdoughnuts.com Success Story An All-Round