Jane’s Not So Plain Dining

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Elegant dining room of Janes Restaurant with marble pillars and floor
A fine dining experience at Red River College culinary school restaurant in Winnipeg, Manitoba

(Updated September 2019)

There is nothing “Plain Jane” about Jane’s Restaurant in Winnipeg, Manitoba. From its elegant setting in what was once an early-twentieth-century banking hall to the artfully presented plates to each flavourful bite to the attentiveness of your servers, Jane’s is a first-class experience.

Jane’s Restaurant is a fine dining experience designed to provide hands-on training for Red River College Hospitality and Culinary Arts students. It is located in what is believed to be the country’s oldest surviving steel-framed and reinforced concrete “skyscraper”. The 10-storey building was constructed in 1903 to 1904 for Union Bank. The Royal Bank took over Union Bank in 1925 and operated a branch at this location until 1992. After standing empty for many years, the building is now renovated and re-purposed as the Paterson GlobalFoods Institute (PGFI) of Red River College.

In 2008, PGFI was formed with donations from Paterson Global Foods and the Paterson Foundation. Red River College’s Hospitality Services and Culinary Arts programs moved from the Notre Dame campus to the new, downtown PGFI facility, which includes fully modernized classrooms and a student residence. The fine dining restaurant is named in honour of lead donor Andrew Paterson’s mother, Jane.

Seared rainbow trout and northern pike cake with horseradish aioli and fresh dill set atop a pea puree, ringed with a crispy potato chip and decorated with carrot paint
My delicious starter: Seared rainbow trout and northern pike cake with horseradish aioli and fresh dill set atop a pea puree, ringed with a crispy potato chip and decorated with carrot paint

When my husband and I arrived at the restaurant, a hostess led us to a table as we marveled at the beauty of the room. Marble Ionic columns, large arched windows, coffered ceilings in a room that must be three stories high. We had two attentive and friendly servers take care of us for the evening.

Coffered and gilded ceiling of Jane's Restaurant
Ceiling

The staff at Jane’s Restaurant are second-year students, working under the guidance and direction of a hospitality instructor and a cooking instructor. During their term at the restaurant, they rotate through the various positions within the restaurant. Even the culinary students get out of the kitchen and their comfort zone to do stints as servers. One of the instructors told us it gives them a different perspective and helps them appreciate the concerns of servers.

Chefs in restaurant kitchen behind half-wall dividing them from dining area
Culinary students working in the kitchen, divided from the dining area by a half wall

In order to give the student a full perspective on the dining experience, they are also given chances to experience the restaurant as diners. One of our servers said she had done so the prior evening.

Bison and Sundried Blueberry Stuffed Quail with Grilled Wild Rice Game Sausage, Chateau Potatoes and Cumberland Sauce
My main course: Bison and Sundried Blueberry Stuffed Quail with Grilled Wild Rice Game Sausage, Chateau Potatoes and Cumberland Sauce.
Server preparing flambe dessert at restaurant

We watched one of our servers prepare Bananas Foster for the table beside us. It was her first flambé and she was nervous. With the guidance and encouragement of her instructor, her first attempt was a success. She had an opportunity to repeat the success when my husband ordered Bananas Foster for dessert. Unfortunately, I wasn’t quick enough with my camera to capture the flame.

Bananas Foster
Bananas Foster

I learned a few things about flambé. Although I doubt I will ever try it myself, I will share what I learned for those of you who might.

  • The cart is positioned two arms length away from the customers and the server keeps the pan one arm length away from himself or herself during the flambé portion of the dish creation
  • After the preparatory steps are completed and it is time for flambé, the pan is removed from the heat and tilted slightly. A small amount of rum is poured into the tilted end.
  • The tilted end of the pan is set back on the heat. The alcohol is concentrated in the end of the pan touching the heat and a flame shoots up. The pan is then set flat on the burner and the flame quickly burns out.
Dessert Trio of Birch Syrup Juniper Crème Brûlée, Chocolate Pâté, and Wild Rice Cinnamon Ice Cream
My choice for dessert: a Dessert Trio of
Birch Syrup Juniper Crème Brûlée, Chocolate Pâté, and Wild Rice Cinnamon Ice Cream

Jane’s Restaurant is open for lunch and dinner Tuesday through Friday during the school terms. Reservations are required. Check the website for availability. Menus vary over time and are posted on the website.

(Note that the Culinary Arts Program runs another restaurant on the site. Culinary Exchange, a public food court cafeteria-style restaurant, serves breakfast, lunch, and dinner items Monday through Friday. Reservations are note required.)

Jane’s Restaurant provides an interesting, elegant, and delicious dining experience.

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A fine dining experience at Red River College culinary school restaurant in Winnipeg, Manitoba. #Winnipeg #Manitoba #Canada #restaurant #culinaryschool

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13 Comments

  1. I wondered at your first photo if this was a former bank reincarnated. What a lovely, elegant setting. I would’ve chosen the dessert trio, too. The chocolate pate looks amazing! How fun to be able to soak up the instructor’s knowledge while the student was learning, too.

  2. Hi Donna: Yes, we’ve been to Jane’s and I would definitely like to return soon. It’s fun watching the students try and do their roles, and I was quite impressed with the culinary experience. I had the trout and it was excellent. I’m looking forward to the chocolate dinner on Saturday evening at McNally Robinson. See you then!