Grace & Company

Curating a Graceful life.


Dorothy Vannan
 Photography:  Lynsey Corbett

Photography: Lynsey Corbett

Behind our Back to the Table Events:

How may of us remember Sunday night dinner? Someone in the kitchen fussing over a special meal; the aroma of home cooked food being lovingly prepared for the family to enjoy. Today our lives are so very busy, that in the endless pursuit of the next best thing, we forget the beauty of everyday life. 

The language and love of food transcends all cultures. In Polish culture (the one that is my own),  as well as many other cultures, food is always at the epicentre of our social lives.

This is why we decided at Grace & Co. to bring you 'back to the table' with a series of events in the store that aim to emphasize the joy of gathering together over a meal. We believe in the importance of surrounding ourselves with our loved ones as often as we can, to have those very important conversations, and to enjoy each other's company as we share food together around a table.

So, please join us in celebrating family and friends and all the joy that life brings through our connections to each other! 

 Marisa Curatolo

Marisa Curatolo

We hope you will join us for our second instalment of our Back to the Table series: A Plate for Every Occasion with chef Marisa Curatolo taking place Tuesday, November 13 between 7 and 9 PM at the shop. Hope to see you there!

With care,

We've got you covered this holiday season! 

No need to stress — our Concierge Gift Service makes personal and corporate gift-giving hassle-free yet unique at the same time.  Tired of the cellophane-wrapped fruit basket? So are we! We offer personalized gift wrapping, curating and delivery for any kind of gift you might need this holiday season.

Prefer to do it yourself? We also offer private shopping nights for groups! A great way to find a personalized gift and have fun at the same time. 

Both services available by phone or email request.


Recipe: Vegetable + Hen Bake


Preheat oven to 375F. Dice chicken into cubes. Season with salt and pepper and sauté over medium heat. Next, steam broccoli or asparagus until just slightly softened, but not tender. Place chicken and steamed vegetables into an oven-proof casserole dish. In a separate bowl, combine soup, mayo, curry power and lemon juice. Pour wet mixture over chicken and vegetable mixture. Sprinkle with shredded cheese. Bake for 30-35 mins. Serve with rice or egg noodles. Enjoy!


  • 2 lbs chicken thighs and breasts

  • 1 bunch broccoli or asparagus

  • 1 can cream of chicken mushroom soup (undiluted)

  • 1/2 cup mayo or substitute

  • 2 tsp curry powder

  • 2 tsp lemon juice

  • 1 cup shredded sharp cheddar cheese


Dorothy Vannan

Fall has officially arrived here in Winnipeg! We love this time of year since it gives us the excuse to change gears in our lifestyle, start to settle down and wrap up in a cozy blanket with a hot tea (from my favourite place/neighbour on Academy road Cornelia Bean!).

AND! We just received brand new Klippan Merino lamb's wool blankets, so make sure you drop by to see what we have!


My recent trip to the west Coast of Canada resulted in some lovely new items for the shop! I am so very excited to have been able to meet a wonderful hostess and chef from Victoria, BC, and now have a limited number of signed cookbooks from her wonderful Fairholme Manor Bed and Breakfast for sale at the store!

Also, some things to keep in mind:

  • Holiday items will officially be available in the store October 30th!

  • Towards the end of the month, we will be planning a special event in the store with proceeds going to a Winnipeg charity. We will be sending out a link to purchase tickets through our newsletter soon, so stay tuned for details!

We hope you all are enjoying the beauty of fall, and are looking forward to a wonderful Thanksgiving weekend! See my best-ever thanksgiving stuffing recipe below.

With care,


Thanksgiving Stuffing


- 1 lb sausage (chicken works great)
- 4 shallots, finely chopped
- 4 garlic cloves, minced
- 2 stalks celery, finely chopped
- 2 small carrots, finely chopped
- 3 tbsp. fresh chopped sage
- 1/4 cup butter
- 2 cups sliced mixed mushrooms
- 1/2 dry white wine
- 1/2 cup mixed dried fruits such as prunes, raisins, cranberries or apricots
- 1/4 cup chopped nuts (chestnuts and pecans are the best to use)
- 8 cups cubed bread cubes
- 1/4 cup chopped Italian parsley
- 3/4 cup chicken stock
- salt + pepper, to taste.


1) Preheat the oven to 375 degrees F. Cook sausage (remove from casings) for 15 minutes. Remove from pan and drain fat. 

2) Sauté shallots, garlic, celery, carrots and sage. Add butter and stir until melted. 

3) Add mushrooms and white wine. Season with salt and pepper. When finished, remove and scrape into a large bowl. Add bread cubes, and drizzle chicken stock over stuffing. Toss. 

4) Next, pour everything into a buttered over-proof dish and cover with foil or lid. Bake for 45 mins, then uncover and bake for an additional 15 minutes, or until crisp. Enjoy!

It's our Birthday!

Dorothy Vannan

🎉 We’re 2! 🎉


Thank you to our wonderful patrons and absolutely incomparable staff for making our first two years such a huge success! We couldn’t have done it without you!

With care,



Dorothy Vannan

Wow. What a wonderful summer it has been! Thank you to everyone who stopped by the store to pick up all their summer essentials!

Although summer was fun, I have to admit that I'm ready for our beautiful fall weather. Fall is particularly beautiful in the prairies, where the harvest has currently begun, and we are about to get to see a full spectrum of fall colours. We can all look forward to the gathering of geese that happens each year as we enjoy the last bits of outdoors before winter arrives.
As we transition between seasons, its time to get back to routine: back to school, dinners with friends, entertaining, etc. We've got you covered, and are now fully stocked with all you may need for a successful dinner party, potluck or get together!

Our most exciting addition to our collection has been brand new, beautiful Manitoba Maple cheese cutting boards by a local artisan from Lundar, MB.  I'm happy to announce that we are now exclusively carrying these gorgeous boards in custom commissioned (and one-of-a-kind!) shapes and sizes!

We're turning 2!

We officially turn 2 years old this September! Over the past two years, we have been completely humbled by our wonderful customers. Your patronage means so much to us, and our success is all thanks to you! Thank you!
Of course, we will be planning a few birthday surprises this coming month, which you can keep up-to-date on through our instagram (make sure to follow @graceandcompanyltd !)
With care,


Dorothy Vannan

Wow! Summer is moving by so fast -- we can't believe its already August! Weirdly enough, August for us means getting ready for Christmas (since all our plans start to take shape and our holiday stock is arriving daily!).

As we make room for some new arrivals, we want to offer some special summer prices on the following items this month:

  1. Epicure Pine Cheese Boards from Portugal: 25-40% OFF
  2. Dine Dinnerware: 30% OFF
  3. Costa Brava Frizo (patterned) Dinnerware: 40% OFF
  4. Costa Brava Serving pieces: 10% OFF
  5. Pantry items (selected): 15% OFF


Our online store is open and ready for business! We're offering free shipping this month on all our products featured online.

We hope you will drop in and see us soon! And, as always, we have our weekly floral delivery from Prairie Blossom Farm! Call to reserve your beautiful bouquet.

With care, 

Quick Pickle!


1 cup water
1 cup cider vinegar
1/4 cup sugar
1 TBSP kosher salt
Also add: a bayleaf, whole celery seeds, whole peppercorns

Bring all to a boil. Pour over prepared veggies (this can be just about anything fresh from the garden.) Refrigerate. Pickle will be ready in 1-2 hours!