Travel & Events

Assiniboine Park: Your Holiday Gift-Giving Destination

December 2023

Four Seasons of fun at Assiniboine Park

Upcoming Events

ZOO LIGHTS

November 24 – January 7

Wander through a winter wonderland and enjoy stunning light displays, music, games, tasty treats and roving performers. Tickets $16.50, children 2 and under are free. Check out our website.

THE LEAF – HOLIDAY SHOW

November 25 – January 7

This holiday season, the Babs Asper Display House is transformed to showcase plants and settings that focus on people and the festivities they celebrate together during the holiday season. Included with Leaf admission.

BRUNCH WITH SANTA

Sunday, December 10

Enjoy an all-you-can-eat buffet prepared by the Park’s culinary team at our event hall at The Leaf. Tickets 13+ $49.99; children 5-12 $15.99; children 4 and under $7.99. This event sells out fast.

VOYAGE BY FLEURS DE VILLES

January 11 – January 21

Global sensation, Fleurs de Villes is coming to The Leaf in January with VOYAGE, a fresh floral art exhibition inspired by global destinations. VOYAGE features 15 one-of-a-kind mannequins created by talented local floral designers and artists. The mannequins will be inspired by Manitoba’s diverse multicultural heritage and the cultures and climates represented in the biomes and gardens at The Leaf. Included with Leaf admission.

Other Holiday Shopping

GIFT CARDS

LIMITED TIME SPECIAL OFFER. When you purchase a $100 gift card from Assiniboine Park conservancy you will receive a bonus $20 gift card for free (offer expires December 24, 2023). Bonus card must be used by March 31, 2024. Gift Cards are
redeemable at the Zoo, The Leaf, Gather Craft Kitchen & Bar, the Park Café, gift shops
at the Zoo and The Leaf, the Tundra Grill, and The Leaf Coffee Bar.

Gift cards can be purchased at Wild Things Unique Gifts, the Zoo entrance, The Leaf and the Park Café.

UNIQUE GIFTS

Check out Wild Things Unique Gifts at the Zoo and The Leaf Gift Shop.

Wild Things open daily 10-4
The Leaf Gift Shop open daily 9 – 9.

ZOO AND LEAF MEMBERSHIPS

Give the gift of membership. Enjoy unlimited visits to Assiniboine Park Zoo or The Leaf with a membership. Or get an Inspire or Inspire Conservation membership and experience both incredible attractions.

Roasted Carrots

Our roasted carrots are a small plate, great for sharing as a starter.

Components included in this gluten-friendly dish are roasted carrots, endive salad, salsa macha, buttermilk dressing, spiced honey and garnishes (flaky salt and dill).

Peel the carrots and toss with canola oil. Roast at 400 F until cooked all the way through. Cool and cut into bite-sizes pieces. Roast again at 450 F and cook until browned. Toss with roasted kale, grilled endive, salsa macha and spiced honey. Fill the bottom of your bowl with buttermilk dressing and arrange your carrot mix on top. Finish with a drizzle of salsa macha, flaky salt and lots of fresh dill.

Pair with either our Northern Lights cocktail or the Lavender Lemonade mocktail.

Persian Braised Lamb Shank

Braised lamb shank is a larger plate that can be shared or eaten as an entrée.

This Gather bestseller is also gluten friendly. This dish includes potato purée, cilantro pesto, za’atar roasted baby carrots and the braised lamb.

Pan-sear lamb shank until dark. Season with pan-toasted spice mix (cinnamon, nutmeg, cardamom, pepper, turmeric). Vacuum pack with veal stock. Sous vide 169 F for 18 hours.

To make the sauce, take the leftover braising liquid from the lamb and reduce by half. Sauté onions with tomato paste and white wine and add reduced lamb stock. Thicken with corn starch and season with salt.

Create the cilantro pesto by adding cilantro to a mixer/food processor. Slowly add parsley lemon oil, making an emulsion. Add garlic, salt, parsley and fermented Aji in rounds. Be sure not to over blend.

Toss baby carrots with canola oil and za’atar spice. Roast at 375 F until cooked all the way through.

Plate this dish by making a large circle of the cilantro pesto on your plate, place a large scoop of potato purée onto the plate and add the baby carrots to the left of the plate. Place lamb right on the potato purée and top with sauce. Sprinkle with flakey salt and za’atar spice.

Pairs nicely with Gather’s Berry
Mojito or the Henry of Pelham,
Pinot Noir.