APPETIZERS

Verde Juice Bar

Owner Giorgio Mantas RECIPE INSPIRATION Wolseley area Verde Juice Bar has made a splash since opening last year, with a line up of nutrient-packed juices made to order from organic ingredients. Watermelon and cucumber juice acts as a perfect introduction for those new to juicing, while antioxidant loaded green juice amps up the health benefits while keeping a crisp, easy drinking flavour […]

Vietnamese Steamed Buns by Chef Thuyeh Trinh Thai of Thanh Huong

Vietnamese Steamed Buns

Chef Thuyeh Trinh Thai, Thanh Huong These pillowy steamed buns meld savoury with sweet. Ingredients Filling 1 lb ground pork 1 cup minced shiitake mushrooms 1 pkg clear vermicelli noodles soaked, drained and minced 1 large onion, minced 1 tsp black pepper 1 Tbsp salt 1 Tbsp sugar 2 Tbsp oil Dough 6 cups all […]

Village Bay Oysters with Half Pints Stir Stick Stout Egg Foam by Craig Guenther, Urban Prairie Cuisine Catering

Village Bay Oysters with Half Pints Stir Stick Stout Egg Foam

Craig Guenther, Urban Prairie Cuisine Catering This creative hollandaise sauce adds richness to the saltwater tang of oysters. Ingredients Oysters 6 Village Bay oysters, shucked 1 green onion, finely sliced 1/2 red onion, finely diced 1 tsp Sriracha hot sauce Half Pints Stir Stick Stout Egg Foam 6 egg yolks 2 tsp Worcestershire sauce 2 […]

Village Greek Salad Tom by Papaioannou of Tuxedo Village Restaurant

Village Greek Salad

Tom Papaioannou, Pembina Village Restaurant Go Mediterranean with this feta-friendly greek salad. Ingredients Dressing 1 cup extra virgin olive oil 1/2 tsp oregano 1/2 tsp Lawry’s seasoning salt 1 tsp lemon juice 1 tsp red wine vinegar Salad 4 large plum tomatoes, seeded and cut into 8 wedges each 2 English cucumbers, halved lengthwise and […]

Village Shrimp by Saganaki George Karasoulis of Pembina Village Restaurant

Village Shrimp Saganaki

George Karasoulis, Pembina Village Restaurant For a taste of Greece, take these tangy and cheesy shrimp on the road. Ingredients 20 shrimp, cleaned and deveined pinch of salt pinch of pepper 1/2 cup flour 1/2 tsp butter 1 Tbsp vegetable oil 1/2 tsp minced garlic 1/4 cup dry white wine 2 oz feta, crumbled 2 […]

Warm Goat Cheese Salad by Chef David Hyde of Cafe Carlo

Warm Goat Cheese Salad

Chef David Hyde, Cafe Carlo Warm creamy goat cheese adds a Ricotta-like texture to contrast with the crunch of fresh field greens and toasted pine nuts. Small touches like these turn a traditional salad into something extra special. Ingredients 4 cups loosely packed field greens (frisée, mâche, mizuna etc.) 2 tomatoes, sliced 1 cucumber, sliced […]

Watermelon salad by Michael Day of Hermanos

Watermelon and Cucumber Salad

Chef Michael Day, Hermanos Sweet and tangy balsamic reduction dances with the fresh, crisp and subtle notes of watermelon and cucumber. Ingredients 1 cup balsamic vinegar 1 small head butter lettuce 1 large English cucumber, sliced 1/8″ thick using mandolin 1 cup feta, crumbled 6 cups watermelon, cubed 1 red onion, thinly sliced 1/2 cup […]

Watermelon Tempura Goat Cheese Micro Salad by Sous chef Cameron Huley, St. Charles Country Club

Watermelon, Tempura Goat Cheese Micro Salad

Sous chef Cameron Huley, St. Charles Country Club This juicy salad adds a splash of summer to the winter months. Sainte-Maure Caprifeuille goat cheese can be purchased at De Luca’s Specialty Foods. Ingredients Salad 1 cup medium diced watermelon 2 cups Neva Hydroponic micro greens (pea shoots, baby arugula, red amaranth) 1 Tbsp olive oil […]

Wedge Salad

Wedge Salad A beloved classic gets an “everything bagel” upgrade with blanched garlic chips, shallots, and delicately deep-fried onion rings. INGREDIENTS 1 head Iceberg lettuce, cored and quartered 4 Tbsp cooked bacon, chopped 1/4 cup crisp shallot rings 1/4 cup crisp garlic chips 2 Tbsp toasted hemp hearts 2 Tbsp toasted sesame seeds 1 1/2 […]

West African Peanut by Soup Chef Gord Harris of Prairie Ink Restaurant and Bakery

West African Peanut Soup

Chef Gord Harris, Prairie Ink Restaurant and Bakery Prairie Ink’s signature soup has an initial rich peanut flavour that releases an addictive lingering blast of cayenne pepper heat. Ingredients 3/4 cup diced carrots 3/4 cup diced celery 3/4 cup diced white onion 3 cups sweet potatoes, peeled and chopped 12 cups water 2 cups smooth […]

White Truffle Perogies

Chef Lorna Murdoch, Fusion Grill Ingredients Dough 2 cups all-purpose flour ½ teaspoon salt 2 large egg yolks 2 tsps vegetable oil ½ to 1/3 cup hot tap water Filling 2 medium potatoes, peeled, cut into chunks 2 tsps milk 1 tsp white truffle oil salt, to taste Method Dough 1.  Place flour and salt […]

Wild Mushroom and Gruyere Tartlets by Chef Neil Higginson of Fort Gibraltar

Wild Mushroom and Gruyère Tartlets

Chef Neil Higginson, Fort Gibraltar Fresh from the oven, these rich and earthy, smooth and silky bites are a warm winter treat. Use a mèlange of mixed wild and button mushrooms to enliven flavour. INGREDIENTS Pastry 3 eggs 10 oz. puff pastry sheets Mushroom Duxelle 2 Tbsp unsalted butter 3 Tbsp finely chopped shallots 2 […]

Wild Rice Crêpes with Smoked Goldeye and Caviar

by chefs Grant Mitchell & John Stupar Nicolino’s These crêpes are rich in taste and relatively easy to make. Planning ahead is the key, as crème fraîche cannot be rushed. The lime basil adds a strong lime scent. Ingredients Maple crème fraîche 1 cup heavy cream 1 Tbsp buttermilk 2 Tbsp maple syrup Wild rice […]

Wild Rice Hand Rolls Filled with Smoked Steelhead Trout and Cream Cheese by Chef Jason Wortzman, Wortzman's Catering

Wild Rice Hand Rolls Filled with Smoked Steelhead Trout and Cream Cheese

Chef Jason Wortzman, Wortzman’s Catering Ingredients Hand roll wrappers 1 egg 1 Tbsp extra virgin olive oil 3/4 cup & 2 Tbsp milk 1/4 cup & 2 tsp cooked wild rice 1/2 cup & 1 1/2 tsp unbleached flour 2 Tbsp wild rice flour 1/2 tsp salt 1 Tbsp oil, for pan Filling 1 cup […]

Wild Rice Spinach and Lentil Strudel with Cinnamon Saffron Tomato Coulis

Wild Rice, Spinach and Lentil Strudel with Cinnamon-Saffron Tomato Coulis

Chef Ray Miller, York The Hotel The East Indian-inspired sauce spices up this vegan dish with exotic flair. Local wild rice adds chewy nutiness. While phyllo pastry is traditionally layered with butter, Chef Ray uses olive oil to keep the dish vegan, but just as tasty. Ingredients Strudel 2 cups wild rice, cooked 2 ½ […]

Wurstsalat (sausage and cheese salad) by Chef/owner Kurt Wagner of Gasthaus Gutenberger

Wurstsalat (Sausage and Cheese Salad)

Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a traditional favourite in Germany. This recipe offers depth in flavour that comes from ham, beef stock and an accent of marjoram. A kick of the spicy and slightly bitter marjoram is followed by the mellowness of the potato and peas. Ingredients 1 lb Lyoner (pork) […]

Yam and ginger soup by Chef/owner Antoinette Oliphant of La Table des Bonnes Soeurs

Yam and ginger soup

Chef/owner Antoinette Oliphant, La Table des Bonnes Soeurs For this recipe, Chef Antoinette does not peel any of the vegetables, including the butternut squash, before putting them in the soup pot. Ingredients Soup 16 cups water 3 small yams 1 butternut squash, quartered 5 Tbsp grated ginger 1 large onion, chopped 1/4 cup light brown […]

Za’atar Saj

Chef Adam Tayfour Les Saj The saj, a dome-shaped cooking vessel producing a large flatbread of the same name, is the inspiration for chef Adam Tayfour’s foray into bringing authentic Middle Eastern and Mediterranean dining to the fast-casual scene in Winnipeg. The tastes of Lebanon and Syria have found a loyal following in St. James […]

Zucchini Hazelnut Dip

Alena Feldman, Organza Market Serve this dip as is, with crostini or cut vegetables, or heat it up for a warm dip. Ingredients 1 1/2 Tbsp olive oil 2 medium zucchini, ends trimmed, diced 4 garlic cloves, finely minced juice of ½ a lemon 3 Tbsp mayonnaise 1/2 cup whole hazelnuts, roasted 1 fresh sage […]

Zucchini Soba Salad

Alena Feldman, Organza Market Pickled ginger, ume-su, soba noodles, and rice vinegar can be found at Organza Market. Ingredients ­Dressing 1 Tbsp minced pickled ginger 2 Tbsp  ume-su (pickled plum juice) 2 Tbsp rice vinegar pinch cane sugar 4 Tbsp light sesame oil Salad 1 square 100% buckwheat soba noodles 1 medium zucchini, ends trimmed […]