ICE DINE

Swap can­dle­light for the north­ern lights this win­ter.

Air Canada enRoute - - IN THE AIR / L’AIR DU TEMPS -

First spot­ted Seven years ago, Win­nipeg chef Man­del Hitzer and de­signer Joe Kal­turnyk joined forces to cre­ate RAW: al­mond, a pop-up restau­rant set on ice, where the Assini­boine and Red rivers con­verge. For three weeks (un­til Fe­bru­ary 17), Cana­dian and in­ter­na­tional chefs – this year’s lineup in­cludes Jeremy Charles and Misti Norris – ro­tate through the makeshift kitchen, cook­ing mul­ti­course menus each night. Why “Ex­pe­ri­ences like these get us out of our rou­tine,” says Hitzer. “In the win­ter, we’re so used to go­ing from the house to the car. This is an op­por­tu­nity to cel­e­brate the sea­son, and the fact that we can phys­i­cally be on a frozen river.” Where else Far­ther north, eat un­der the au­rora bo­re­alis at Dan’s Diner, a pop-up by Churchill-based Fron­tiers North that you’ll travel to via tun­dra buggy (March 1–9). In Whistler, splash out on a five-course meal, com­plete with caviar and oys­ters, by the Four Sea­sons’ ex­ec­u­tive sous-chef David Baarsch­ers in a cathe­dral-like ice cave dubbed the Blue Room. And for some­thing de­cid­edly more ur­ban, Raised rooftop bar in Chicago has decked out its third-floor pa­tio with firepits and faux-fur blan­kets, so you can cud­dle up with a bour­bon toddy and a raise-the-roof-wor­thy braised short-rib chili pou­tine.

DAN’S DINER

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