APPETIZERS

Four kinds of soup by Chef Ryan Muir of Soup Pierre

African roasted red pepper and peanut soup

Chef Ryan Muir, Soup Pierre The aroma of freshly roasted peanuts fills the senses, followed by a bold, nutty taste. The grainy texture of the crushed peanuts complements the smooth pepper finish with its residual heat. Chef Ryan uses chile saté sauce—crushed chiles in oil—but it can be replaced by any chile sauce. Ingredients 1/3 […]

Ahi Tuna Tartare with Sesame Tuile by Chef Makoto Ono of Edohei

Ahi Tuna Tartare with Sesame Tuile

Chef Makoto Ono, Edohei The first note of the dish is a tangy, briny flavour from the vinaigrette. The cooling freshness of the tender tuna paired with the crisp daikon works well with the crunchy, oily tuile. This dish is an innovative blend of Japanese and French techniques and ingredients. The bright red ahi tuna […]

Albacore Tuna a la Plancha, Mojo Rojo, by Chef Adam Donnelly of Segovia

Albacore Tuna a la Plancha, Mojo Rojo

  Chef Adam Donnelly, Segovia Melt-in-your mouth slices of fleshy, albacore tuna are imbued with the pungent flavours of cumin and smoked paprika in this light dish from the Andalucía region of southern Spain. Ingredients Albacore Tuna 1 loin of albacore tuna salt and pepper, to taste coarse sea salt, to taste 1 lemon Mojo […]

Arugula Salad by Chef/owner Robin Maharaj of Deadfish Cafe and Lounge

Arugula Salad

Chef/owner Robin Maharaj,  Deadfish Cafe and Lounge Sweet and savoury meet in this smoked cheddar and juicy watermelon arugula salad. Ingredients 1 avocado, diced 1/2 pink lady apple, diced 1/3 cup toasted pine nuts 3/4 cups watermelon, cubed 1/4 cup grated Applewood cheddar 6 jalapeño and toasted almond stuffed green olives, thinly sliced 6 baby […]

Asparagus Goma Ae by Chef Cho Venevongsa, Wasabi On Broadway

asparagus goma ae

Chef Cho Venevongsa, Wasabi On Broadway Ingredients Asparagus 12 pieces fresh asparagus Sesame sauce 2/3 cup white sesame seeds 4 tsp sugar 2 1/2 Tbsp soy sauce 1/2 tsp dashi powder Garnish 1 carrot, for curls Method Asparagus 1.  Blanch asparagus in salted boiling water until just tender. Immediately transfer to an ice bath to […]

Asparagus Salad by Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant

Asparagus Salad

Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant Asparagus is in season by mid-April. Take advantage of this fact with a simple spring salad. Ingredients Dressing 1/2 cup yogurt 2 Tbsp crumbled blue cheese, divided 1/4 cup squeezed lemon juice 1 Tbsp snipped fresh chives 1 garlic clove, minced Salad 28 asparagus spears […]

Avgolemono Soup by Owner Irene Adamopoulos of Greek Market

Avgolemono Soup

Owner Irene Adamopoulos, Greek Market Tart and tangy, yet creamy and substantial, this traditional Greek soup is easier to make than you may have thought. If you’re watching your calories, Irene suggests using one whole egg plus two egg whites instead of three whole eggs. Ingredients 3 L water 1 small onion 2 stalks celery […]

Avocado Mousse Cornets by Sous chef Cameron Huley of St. Charles Country Club

Avocado Mousse Cornets

Sous chef Cameron Huley, St. Charles Country Club These bite-sized cornets are a fun appetizer for any party. Cornet moulds can be found at most restaurant supply stores. Fragrant Neva Hydroponic micro greens are sold year-round at Piazza De Nardi’s La Grotta. Ingredients Cornets 3 6″ spring roll wraps 4 cups canola oil 1/4 cup […]

Avocado, Hearts of Palm, Coconut and Pineapple Vichyssiose by Chef/owner Dario Pineda-Gutierrez of Cafe Dario

Avocado, Hearts of Palm, Coconut and Pineapple Vichyssiose

Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Vichyssiose 10 garlic cloves 1 medium white onion, diced        1/2 cup sweet white wine 4 Haas avocados, ripened 1 can coconut cream 12 Roma tomatoes, peeled and seeded 1 tsp roasted cumin seeds juice of 1 lemon (reserve zest) 2 Tbsp lime cordial 1/2 jalapeño or serrano pepper […]

Avocado, Mango Salad, Red Curry Vinaigrette by Chef Alan Shepard of Step'N Out

Avocado, Mango Salad, Red Curry Vinaigrette

Chef Alan Shepard, Step’N Out Buttery avocado and tart mango add refreshing notes to the lingering heat of the red curry dressing. Ingredients Vinaigrette 1/2 cup fresh basil leaves, firmly packed 1 Tbsp red curry paste 1 Tbsp liquid honey 1 cup extra virgin olive oil 1/2 cup white wine vinegar Salad 1 ripe avocado, […]

Baked Oysters by Chef/owner Don Hoang, Meiji Sushi

Baked Oysters

Chef/owner Don Hoang, Meiji Sushi Tart and creamy Japanese mayonnaise and savoury miso amp up luxurious oysters. Buy Japanese mayo and miso paste at large supermarkets or Asian specialty food stores. Ingredients 2 Tbsp Japanese mayo 1/2 Tbsp sake 1/2 Tbsp white miso paste pinch of black pepper 4 large beach oysters, shucked 1/4 lemon, […]

Chili-Chicken-Bites

Basil Chile Chicken Bites

Chef/Owner Kristjan Kristjansson Brogue Gastropub This snack bites back with kick of heat from dried chiles. Ingredients 1/2 8 oz box panko breading 7 fresh basil leaves, chopped sea salt and white pepper 2 egg whites 1 cup milk 1/2 lb Manitoba chicken breast, cut into bite size pieces oil for deep frying 1 bag […]

La-Viesta-plate

Bean Pupusas

Chef Sonia Valdes, La Fiesta Cafecito Ingredients 2 cups corn flour 1 3/4 cups water 2 cups refried beans Method 1. Knead corn flour and water until dough is firm and smooth, about 4 minutes. 2. Roll out dough in balls the size of golf balls in your hands (about 14 balls). Hollow a small […]

Beef Carpaccio by Executive Chef Michael Dacquisto of 529 Wellington

Beef Carpaccio

Executive Chef Michael Dacquisto, 529 Wellington Always ensure the beef is extremely fresh, and keep it chilled at all times before serving. Ingredients ­80g beef tenderloin pinch sea salt freshly ground black pepper to taste 2 Tbsp shallots, finely minced 1 tsp basil, finely chopped 1 tsp chives, finely chopped 1 tsp parsley , finely […]

Beef Fatire by Chef Rami Aboumrad, Baraka Pita Bakery & Mediterranean Deli

Beef Fatire

Chef Rami Aboumrad, Baraka Pita Bakery & Mediterranean Deli Seven spice powder can be purchased at Halal Meat Centre (206 Maryland St, 774-8095) or Superstore. Set off the subtle spices with a squeeze of lemon or dab of hot sauce. Ingredients Dough 2 cups flour 1 cup water 1 tsp salt 1 tsp yeast 1/2 […]

Tartare

Beef Tartare

Beef Tartare Chef Scott Bagshaw Enoteca Decorate your plate with a smear of hot mustard and dabs of yogurt to cut the richness of foie gras. Use high quality beef and keep the meat covered and refrigerated until use. Ingredients Foie Gras Torchon 1 lobe foie gras sugar salt Beef Tartare 4 oz chopped beef […]

CooksBeetJJ16

Beet & Apple Salad

Beet & Apple Salad Chef Mohamed Ali Ben Ahmed, Shawarma Khan Icing sugar emphasizes the natural sweetness of beets INGREDIENTS 4 large beets 4 green apples 4 Tbsp icing sugar 1 cup red wine vinegar 1/2 Tbsp black pepper METHOD 1. In a pot, boil beets on high for 2 hours. Peel and cut into […]

BeetHummus

Beet Hummus

Fude Inspired Cuisine and Wine Bar Local beets give this Middle Eastern classic a rich, vibrant hue. Ingredients 2 beets 1 can chickpeas 2 Tbsp sesame oil 1 Tbsp minced garlic 2 tsp fresh parsley 1/8 tsp cayenne 1 tsp ground cumin 2 Tbsp lemon juice 1 tsp salt 1/2 tsp black pepper 6 slices […]

Black Salad by Chef Stéphane Wild of Bistro Chez Sophie

Black Salad

Chef Stéphane Wild,  Bistro Chez Sophie Smooth chocolate, sharp Parmesan and savoury balsamic vinegar perfectly coalesce in this surprisngly sweet and simple salad. Ingredients 2 heads red leaf lettuce 1 square of semisweet baker’s chocolate 2 Tbsp yellow mustard (or Dijon) 1/4 cup balsamic vinegar 3/4 cup canola oil (or olive oil) salt and pepper, […]

Blinis with Gravlax by Chef Patrick Shrupka of Amici

Blinis with Gravlax

Chef Patrick Shrupka, Amici The sugar and salt in the gravlax recipe cure the salmon. *Note: The curing process takes three days. Ingredients Blinis 1 tsp dried yeast 2 3/4 cup flour, divided 3 1/4 cups warm milk, divided 4 egg yolks Pinch salt 4 egg whites 7 Tbsp whipped cream Butter, to fry Gravlax […]