RAW:almond organizers prepare for opening of Churchill location

The creators of a magical winter dining experience in Winnipeg are taking their tents north, wherefood from 250 years ago will be on the menu.

• Hundreds line up for tickets to Winnipeg's pop up restaurant, RAW: almond

RAW:Churchill, aversion of RAW:almond, therestaurant that pops up annually at thefrozen junction of the Red and Assiniboine rivers, will open to the public for just three days in March.

The heated tentwill be set up inside the250-year-old Prince of Wales Fort in Churchill, wherechef Mandel Hitzer will preparecuisine using ingredients that were common inthe late 1700s.

"It's going to be inspired by the same types of ingredients that explorers and adventurers and First Nations folks that were around Prince Wales Fort 250 years ago would have used in their meals at the time," said John Gunter, president of Frontiers North Adventures.

Hitzerand others with RAW:almond haveteamed up with Parks Canada and Frontiers NorthAdventures to make the Churchill restaurant a reality.

• RAW:almond heads to Churchill

Guests will be able to gaze up through the restaurant's transparent roof while chowing down to get a glimpse of the northern lights, Gunter said.

And while the opening day is fast approaching, he admits organizers still have to work through some kinks before patrons will be allowed in.

"What's kind of interesting about Tundra buggies is that they don't really operate that well in deep snow, so right now we're figuring out how to get into the fort, which has snow drifts way over my head," Gunter said.

RAW:Churchill runs March 10-12.