Shrimp & Spinach Dumpling by Chef Ming Chen and Chef Geoffrey Young at Kum Koon Garden

Shrimp & Spinach Dumpling

Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden Juicy freshness of the spinach is the first note, which holds steady above the sweet harmony of the shrimp. Spinach adds health-appeal to this visually attractive dim sum. Wrappers should be made slightly larger to create the fish tail effect. Ingredients ­2 cups spinach 1 […]

Smoked Goldeye and Cauliflower Soup

Chef Mandel Hitzer deer & almond Smoked goldeye and white fish roe (golden caviar) salute Manitoba’s lakes in this dish. Quantities for the “salad” are adjustable to taste. Fermented rye berries garnish this bowl, but that recipe is not for amateurs(!) and is not included. Ingredients Cauliflower Soup 1 cauliflower 1/2 cup butter 1 1/3 […]

Smoked Manitoba Goldeye Salad by Chef Gojko Bodiroga of Restaurant Dubrovnik

Smoked Manitoba Goldeye Salad

Chef Gojko Bodiroga, Restaurant Dubrovnik Although goldeye counts are sadly not what they used to be, this local specialty is usually available at Gimli Fish and Independent Fisheries. Call for availability. Ingredients Vinaigrette 1/3 cup fresh squeezed lime juice 4 tsp honey 1 Tbsp rice vinegar 1/8 tsp salt Flavoured oils 1/4 cup carrot juice […]

Smoked Salmon and Goat Cheese Tart

Smoked Salmon and Goat Cheese Tart Goat cheese and a bright herb garnish complement the briny smoked salmon in this mild yet exciting tart. INGREDIENTS Pie Crust 2 3/4 cups organic white flour 1 tsp salt 1/2 lb butter, cut into 1/4 inch cubes 1 large egg 1 Tbsp white vinegar 1/4 cup cold water […]

smoked salmon crêpes by Chef Stéphane Wild of Bistro Chez Sophie

Smoked Salmon Crêpes

Chef Stéphane Wild,  Bistro Chez Sophie A palate-pleasing combination of salty smoked salmon and creamy Béchamel sauce is packed into these cheesy, chewy, cover-worthy crêpes. Ingredients Crêpes 2 cups flour 2 eggs 1/2 tsp salt 1 Tbsp canola oil 2 cups homogenized milk Bechamel sauce 2 Tbsp butter 1/3 cup flour 2 cups milk 1/4 […]

Smoked Salmon Cucumber Roll with Buttermilk Horseradish Dressing

Chef Rouan Robb, Brio/Storm Catering Buttermilk and horseradish add tang to the creamy dressing, which pairs perfectly with succulent slices of smoked salmon. Ingredients 1 English cucumber, cut into thin slices lengthwise 12 pieces smoked salmon 2 cups spring mix Dressing 2 garlic cloves, minced 3/4 cup mayonnaise 1/4 cup lemon juice 1/4 cup buttermilk […]

Som Tumm by Chef Toui Savangsengouthay, Bangkok Thai

Som Tumm

Chef Toui Savangsengouthay, Bangkok Thai The inherent sweetness of papaya pairs beautifully with the acidic dressing, and balances out the heat from the chiles.  Ingredients 1 firm unripened papaya, julienned 1 carrot, julienned 3 stalks of fresh green beans. cut to finger length 1 Roma tomato, diced 1/2 cup palm sugar 1/2 a lime 1 […]

Sorbet and Cheese by Chef Michael Schafer of Sydney's At The Forks

Sorbet and Cheese

Chef Michael Schafer, Sydney’s At The Forks This palate cleanser playfully displays the cheese as an ice cream cone while presenting the sorbet as sliced cheese. Ingredients 1 pint fresh strawberries, chopped 1/4 cup sugar 1/2 cup water 1 egg white 3 Tbsp balsamic vinegar 57g grated Parmigiano Reggiano 170g Cambozola cheese, creamed Method 1. Preheat […]

Soup With Northern Pike And Manitoba Morel Dumplings

by Chef Craig Guenther Blaze Bistro The goldeye marinade used here is available at seafood stores and gives the fish a deep red colour. Note: If you don’t have a smoker you can use a tinfoil-lined pan  placed on a rack in your barbecue. Heat the bottom of the pan until it smokes. Place the […]

Sour Berry Consomme by Chef Lorna Murdoch of fusion grill

Sour Berry Consomme

Chef Lorna Murdoch, fusion grill This is an excellent chilled soup for summer afternoon parties when it is hot. Moss berries, foraged in Northern Manitoba, are also known as lowbush cranberries. Commercial cranberries can be substituted by adding 1/4 cup sugar. Chef Lorna worked at On The Twenty restaurant at Cave Spring Cellars, which produces […]

Southwest Shrimp

Chef John Pierce, Mezzo’s The Grill Ingredients Shrimp 16 oz shrimp, peeled and deveined (about 16-20 shrimp) Southwest spice (see recipe below) Southwest Spice 1 cup paprika 1 tsp cayenne 1/2 cup thyme 1/4 cup celery salt 1/4 cup onion 1/4 cup garlic powder 3 Tbsp fresh black pepper 1 Tbsp ground cumin 1 Tbsp […]

Spinach Goma Ae by Chef Masa Sugita of Yujiro Japanese Restaurant

Spinach Goma Ae

Chef Masa Sugita, Yujiro Japanese Restaurant Getting your daily dose of iron is easy with this mouthwatering spinach dish. A hint of sweetness and speckle of sesame seeds dress up this healthy vegetable. Ingredients Dressing 6 Tbsp sesame seeds 4 Tbsp soy sauce 4 Tbsp sugar 4 Tbsp water goma ae 1 bunch of spinach […]

Spinach Salad with Sherry Vinaigrette

Chef Fraser MacLeod, 529 Wellington Make a large portion of this piquante dressing to store in the fridge for up to a few weeks. Ingredients Dressing 1 cup sherry vinegar 3 cups extra virgin olive oil 3 Tbsp of finely chopped shallot Sea salt and freshly ground black pepper, to taste Candied Walnuts ¾ cup […]

Star Salad with Sesame Balsamic Vinaigrette and Belgian Chocolate Curls Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant

Star Salad with Sesame Balsamic Vinaigrette and Belgian Chocolate Curls

Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant The Star Conservatory Restaurant’s pretty-as-a-picture salad is made even more whimsical with chocolate curls that add a sweet finish. Ingredients Sesame Balsamic Vinaigrette 3/4 cup olive and canola oil 1 Tbsp sesame oil 2 Tbsp red wine vinegar 2 Tbsp balsamic vinegar 1/2 tsp black […]

Steak Tartare by Tristan Foucault of Peasant Cookery

Steak Tartare

Chef Tristan Foucault,  Peasant Cookery With a little careful trimming, this revered primal delight is entirely achievable at home. Ingredients 3 shallots, sliced thin rounds flour oil for frying 1.5 lb eye of round 2 medium shallots, minced 2 Tbsp capers, chopped 8 cornichon, diced small 2 Tbsp parsley, chopped 2 Tbsp olive oil 5 […]

Stracciatella Soup by Chef/owner Roy Huntrods of Spuntino Café

Stracciatella Soup

Chef/owner Roy Huntrods, Spuntino Café Tuck into a soothing and fragrant bowl of egg drop soup. Ingredients 2 cups chicken broth 2 eggs 2 oz Parmigiano-Reggiano cheese, grated Method 1. In a small saucepan, bring chicken broth to a boil. 2. In a separate bowl, whisk together egg and cheese. 3. Pour egg and cheese […]

Stuffed Portobello Mushroom Appetizer by Chef Perry Scaletta of La Scala

Stuffed Portobello Mushroom Appetizer

Chef Perry Scaletta, La Scala This recipe uses cambozola cheese, which has gained favour in local restaurants as of late. Invented in the 1970s in Germany, it is a hybrid of French camembert and Italian gorgonzola. It has a much milder flavouring than a typical blue cheese, but still has a spicy kick that blends […]

Stuffed Zucchini

Irene Adamopoulos, Greek Market Choose large zucchini (about 6-8 inches in length) to hollow out and pack with even more of the good stuff. Ingredients 2 Tbsp kalamata extra virgin olive oil 1 zucchini, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 small yellow onion, diced 4-6 celery sticks, diced 4-6 […]

Summer Oysters by Chef Cho Venevongsa, Wasabi On Broadway

summer oysters

Chef Cho Venevongsa, Wasabi On Broadway Each variety of oyster has a unique taste, making this a great dish to share. Ingredients Oysters 2 kumamoto oysters 2 royal miyaki oysters 2 stellar bay gold oysters 2 golden mantle oysters 2 Tbsp chopped green onion 3 Tbsp finely grated white daikon 1 Tbsp togarashi (Japanese chile […]

Summer rolls by Executive Chef Tristan Foucault of Hu's on First

Summer Rolls

Executive Chef Tristan Foucault, Hu’s on First These rice paper wraps are perfect DIY appetizers for kitchen parties. Guests can control the level of spiciness in their rolls by adjusting chiles in the nuoc cham sauce. Ingredients ­6 sheets rice paper wraps 2 cups vermicelli noodles 1/2 mango, julienned 18 medium shrimp, cooked and sliced […]