Highlights From Our Current Issue

Jan
28

In The Kitchen – Beaujena’s French Table

In the Kitchen chef Randy Reynolds’ menu:  

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Jan
28

Randy Reynolds – Beaujena’s French Table

Trust the Chef Chef Randy Reynolds’ surprise menus excite the adventurous and push cautious diners out of their culinary comfort zone. By Carly Peters Chef Randy Reynolds sets down a plate on which pink smoked salmon is neatly stacked as a square tart, just warm enough to be offset by a smear of cool, fresh […]

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Jan
25

Ciao! Cooks Inventive Pastas

Uncommon twists on an everyday meal. A piping hot bowl of noodles can’t be beaten on a cold, blustery night. Pasta provides an endless set of possibilities for layering flavours. Tomato sauces from the jar can be fine in a pinch, but let’s be honest, it barely beats ripping into a box of orange stuff […]

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Jan
25

New Restaurant Reviews

  New Restaurant Reviews Red Ember Common Hailing from a European tradition and quickly gaining popularity in Canadian cities, food halls are a unique dining experience that merges the convenience of a food court with the upscale, artisanal quality of a local farmers’ market. Read more…  Circle Kitchen TThe quest for eating the best of […]

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Mains

Jan
28

Calamari Pasta

Calamari Pasta A wonderful dish and culinary trompe l’oeil to tease palates. INGREDIENTS 1 lb large squid tubes 1 tsp salt juice of 1 lemon 4 Tbsp olive oil 1/2 lb fresh asparagus 1 lb fresh pasta 1 1/2 cup organic white flour 3 large free-run eggs plus 1 egg yolk 1/4 tsp salt Garnish […]

Jan
28

Pomegranate Marinated Lamb Skewers with Cranberry Chutney

Pomegranate Marinated Lamb Skewers with Cranberry Chutney Tart cranberry chutney holds up and accents the gaminess of lamb. INGREDIENTS Lamb Skewers 1 cup lemon juice 2 cups pomegranate juice (reduced by half) 2 Tbsp ground cumin 1 Tbsp salt 1 tsp black pepper 4 lbs Manitoba grass-fed lamb loin cut into 1 inch cubes Cranberry […]

Jan
25

Spaghetti Puttanesca

Spaghetti Puttanesca A collection of vivacious condiments results in a very lively dish. INGREDIENTS 1 lb spaghetti pasta 4 cloves garlic, sliced 5 anchovy fillets, chopped 1/3 cup extra virgin olive oil 1 can whole tomatoes, puréed 1/2 cup pitted kalamata olives 3 Tbsp capers, drained pinch of red chilli flakes pinch of oregano 1/4 […]

Jan
25

Penne Campagnola

Chef Giacomo Appice Tre Visi Cafe Chef “Jack” is a traditionalist at heart who appreciates the perfection of the classic Italian “mother dishes”. Spaghetti  puttanesca, like its original intent, is seductive with its aromas, and excites the palate with its briny boldness. This is also a great trick dish when only pantry staples are around. […]

Jan
25

Chinese Black Bean Vermicelli

Chinese Black Bean Vermicelli Equal parts tamarind, miso and hoisin are used for this recipe. INGREDIENTS 1 Tbsp olive oil 1 Tbsp sesame oil 1 1/2 tsp garlic, crushed 1 tsp ginger, crushed 1 1/2 Tbsp Chinese black beans 1 1/2 Tbsp tamarind, miso, hoisin mixture 1/2 cup demi-glace 1 oz white wine pinch each […]

Jan
25

Curry Cream Pappardelle

Chef David Hyde Café Carlo Chef David has been at the helm of the Café Carlo kitchen since its Cal-Ital focused menu launched more than 30 years ago. Since then, many global influences have informed Café Carlo’s flavour profiles maintaining its status as a beloved destination for imaginative pastas. Those in the know can attest to […]