Beet Chips

Chef Colin Dick Pineridge Hollow Creating homey food with big flavour is this chef’s goal. Chef Colin says his inspiration for creating inventive dishes comes from his eagerness to turn familiar foods into something extraordinary. Amped up versions of everyday sauces accompany the beet chips and mushroom perogies. Beet Chips Replacing potato with beets sweetens […]

Beet Fritters

Chef Gurdeep Singh Prairie’s Edge Chef Gurdeep’s dishes feature Manitoba favourites tweaked to make them trendier. Pickerel and beets are two local ingredients popular on menus and chef Gurdeep’s recipes offer fun new ways to prepare them. The bright colour of the beet fritters and the pickerel cheek pops on skewers make these appetizers amusing […]

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 […]

Braised Fennel - Blood Orange - Walnut-Glass by Chef Makoto Ono of Gluttons Bistro

Braised Fennel • Blood Orange • Walnut Glass

Chef Makoto Ono, Gluttons Bistro Bright and festive, a well balanced dish. The rich blue cheese is cut by the sour juice of the orange. Fennel adds its licorice note, while the crisp walnut glass lends gentle sweetness. Ingredients Braised Fennel 2 fennel bulbs, cut into wedges 2 Tbsp butter 2 cups vegetable stock Walnut […]

Brie and Walnut Spring Roll with Apple Butter Sauce by Sous Chef Joël Lamoreux of La Vieille Gare

Brie and Walnut Spring Roll with Apple Butter Sauce

Sous Chef Joël Lamoreux, La Vieille Gare This recipe for sweet spring rolls requires a deep fryer. Ingredients Spring roll 226 g brie cheese 1 small carrot, thinly julienned 1 stalk celery, thinly julienned 15 g walnuts 1 tsp sesame oil 1 Tbsp honey Pinch cinnamon Salt, to taste Pepper, to taste 4 spring roll […]

Butternut Cups

Chef  Sean Bernard The Roost Social House These bite size appies deliver sweet and savoury in a single mouthful. Ingredients 1 small butternut squash, peeled, seeded and cut into 1″ cubes 2 cups water 1/2 Tbsp salt 1/4 cup salted butter, plus more for brushing dough 4 sheets phyllo pastry 2 Tbsp maple syrup pinch each […]

Butternut Squash & Shrimp Bisque

Chef  Quentin Harty RBC Convention Centre Using shrimp stock puts a flavourful twist on this fall classic. Ingredients 1/2 cup salted butter, clarified 1 medium sized onion, finely diced 1 clove garlic, ground 1 cup cubed butternut squash 1 cup flour 3 1/4 cups shrimp stock 1 1/2 tsp fresh ginger, ground zest from 1/4 orange […]

Caesar Salad

Caesar Salad This recipe reminds us never to settle for a bottled dressing. Bold, garlicky flavour is what makes the Caesar a superstar. INGREDIENTS 1 lb Romaine lettuce (washed, dried and cut into 1.5 inch by 1.5-inch pcs) 2 egg yolks 1 Tbsp Dijon mustard 2 Tbsp canola oil 1 Tbsp olive oil 1 tsp […]

Calamari and Sambal Aioli Sauce

Chef Tim Remmert, Carpaccio’s Ingredients Marinade 1/2 cup milk 1/2 cup sweet chile sauce Salt & pepper, to taste 24 oz calamari tubes Breading 2 cups all-purpose flour 1 1/2 tsp dill 1 1/2 tsp tarragon 1 1/2 tsp white pepper Salt, to taste Vegetable oil, to deep fry Sambal Aioli Dipping Sauce 1/4 cup […]

Calamari with Roasted Garlic Mayo and Tzatziki by Executive Chef Paul Masserey of Pasta La Vista/Breadworks

Calamari with Roasted Garlic Mayo and Tzatziki

Executive Chef Paul Masserey, Pasta La Vista/Breadworks To combine flavours, the tzatziki sauce should sit overnight in the refrigerator. Ingredients ­Calamari 1 lb squid tubes, cut into 1/4″ rings 2 cups all purpose flour 2 cups bread crumbs 2 1/2 Tbsp chile flakes 1/2 tsp salt 1/2 tsp pepper 2 cups canola oil Roasted Garlic […]

Camembert Frie by Chef/Owner Stéphane Wild of Aladdin's Pizza Chez Sophie

Camembert Frie

Chef/Owner Stéphane Wild, Aladdin’s Pizza Chez Sophie An unctuous earthy crunch that accents the garden freshness of the greens. Ingredients 6 wedges, 120g each, Camembert cheese, approx 1 cup 2 eggs 1 1/2 cups bread crumbs sprig of parsley oil for frying Method 1. In a small bowl, beat egg. 2. Dip cheese in egg mixture, ensuring […]

Caprese Salad by Chef Eric Lee of Pizzeria Gusto

Caprese Salad

Chef Eric Lee,  Pizzeria Gusto Peppery arugula adds a bit of bite to fragrant basil pesto, elevating this fresh and flavourful summer classic. Ingredients 2 beefsteak tomatoes, each cut into 8 wedges 1 pkg real buffalo mozzarella sea salt olive oil balsamic reduction Arugula Pesto 1/2 cup arugula 1/2 cup basil 1/4 cup pine nuts […]

Caprese Salad in a Prosciutto Bowl

Chef  Quentin Harty RBC Convention Centre Simple ingredients and creative presentation make this salad pop. Ingredients 18 slices shaved prosciutto 6 Roma tomatoes 6 balls bocconcini salt and pepper, to taste 4 1/2 oz arugula 4 Grana Padano crisps 8 sprigs pea shoots 3/4 cup balsamic vinaigrette Method 1. To make prosciutto bowls, preheat oven to […]

Caramelized Fennel Salad by Chef/owner Roy Huntrods of Spuntino Café

Caramelized Fennel Salad

Chef/owner Roy Huntrods, Spuntino Café Caramelizing fennel with maple syrup adds a sweet and nutty dimension to the licorice-flavoured bulb. Ingredients 2 medium-sized rounds of bocconcini cheese 2 Roma tomatoes 1 Tbsp extra virgin olive oil 1/2 tsp fresh lemon juice sea salt to taste 1/8 cup butter 1/2 fennel bulb, quartered 1 oz white […]

Caramelized Onion and Balsamic Pâté

Chef Geoff Stevens, Stephen & Andrew Food & Wine Shoppe This longtime neighbourhood hors d’oeuvre favourite is easier to make than you might think. Pair with crackers or a sweet, nutty bread that plays off the caramelized onion flavour. Ingredients 1 500ml tub chicken livers 2 cups cold butter, cubed 2 cups butter, to clarify […]


Chef Scott Bagshaw Enoteca This vegetable dish is dressed with a panade, a paste used as a binding agent in French cuisine, and a vinaigrette incorporating rich brown butter and briny capers. INGREDIENTS Panade 1 Tbsp chopped onion 1 Tbsp butter 1/2 cup cream salt, to taste pepper, to taste grated nutmeg, to taste 1 […]

Cavolfiore by Chef Eric Lee of Pizzeria Gusto


Chef Eric Lee,  Pizzeria Gusto Smokey wood-fired cauliflower and salty olives mingle with cool, mint-spiked yogurt sauce. Ingredients Cauliflower 5-6 cups cauliflower florets, about 1 1/2″ in diameter (from 1 medium cauliflower) 1/4 cup extra-virgin olive oil 1 tsp salt 1/2 tsp black pepper 1 cup kalamata olives, pitted and chopped Yogurt Mint Sauce 1/2 […]

Celery Root and Arugula Salad

Jane’s Restaurant Peppery arugula balances tart apples in this stunner of a salad. Ingredients Dijon Dressing 1 Tbsp yellow mustard seeds 1/4 cup white balsamic vinegar 1/2 Tbsp Dijon mustard 1 Tbsp minced shallots 6 Tbsp extra-virgin olive oil Salad 1 bunch of arugula 1 celery root 4 radishes 1 granny smith apple 1 cup […]