The Toast of the Town Chef Arthur Gunn Gunn’s Bakery Founded in 1937 by Morris Gunn, a baker’s son who emigrated to Canada from Poland, Gunn’s Bakery is one of Winnipeg’s longest running, family-owned bakeries. Brothers Arthur and Bernie Gunn stand by the importance of tradition and continue to produce well-loved loaves and sweets reflecting […]

Chawan Mushi by Chef Masa Sugita of Yujiro Japanese Restaurant

Chawan Mushi

Chef Masa Sugita, Yujiro Japanese Restaurant Earthy mushroom and salty shrimp dominate in each spoonful of this egg custard. Check out specialty Asian food stores and ethnic-food aisles for Japanese ingredients like dashi and mirin. Ingredients 4 large eggs 2 1/2 cups water 1/2 tsp soy sauce 1 Tbsp mirin (rice wine) 1/2 tsp dashi […]

Chèvre and Pequillo Pepper Croquettes by Chef Norman Pastorin of The Grove Pub & Restaurant

Chèvre and Pequillo Pepper Croquettes

Chef Norman Pastorin, The Grove Pub & Restaurant Golden croquettes impart crunch while smooth chèvre and pequillo pepper create satisfying, smooth contrast in each bite. Ingredients 1/8 cup butter 1 1/2 cups flour 1 cup milk 1/4 cup chèvre 1/8 cup chopped pequillo peppers salt and pepper to taste 6 eggs, beaten 2 cups panko […]

Chickpea Soup

  Chef  Norm Pastorin The Cornerstone Flavourful garnishes add punch to this cozy soup Ingredients Chickpea Soup 1 Tbsp extra virgin olive oil 1/4 cup onion, minced 2 Tbsp celery, minced 2 Tbsp carrot, minced 3 cups canned chickpeas water 1 sprig thyme 1 bay leaf salt, to taste 3/8 tsp black peppercorns white pepper, […]

Chinese Coleslaw with Sesame Shrimp

Chef Henry Yan, Dim Sum Garden Serve this tangy Asian salad as a meal or an appetizer. Ingredients Coleslaw 4 large carrots, peeled in ribbons 4 daikon radishes, peeled in ribbons 1 English cucumber, peeled in ribbons pinch of salt 1 medium egg 2 red chiles, diced Vinaigrette 1/2 cup sugar 1/2 cup vinegar 1 […]

Chorizo Shrimp by Chef/owner Steve Kandilakis of Steve's Bistro

Chorizo Shrimp

Chef/owner Steve Kandilakis, Steve’s Bistro Olive oil, white wine and feta give a tangy kick to this succulently smoky pairing of shrimp and sausage. Ingredients 3 1/2 Tbsp olive oil 5 slices dry-aged chorizo sausage 5 jumbo shrimp 3 1/2 Tbsp white wine 1/4 red onion, diced 1/2 green bell pepper, diced 1/2 red bell […]

Hot Tomatoes

Confit and Marinated Tomatoes with Grilled Bread, Chèvre and Salad Greens

Ben Kramer, Executive Chef, Diversity Foods Robust tomatoes, fresh herbs and creamy cheese make perfect bites. INGREDIENTS Tomato Confit 2 1/2 lbs tomatoes, quartered and seeded 4 sprigs fresh thyme 3 garlic cloves 1/2 cup olive oil 1 tsp sea salt Marinated Tomatoes 2 large tomatoes 2 sprigs fresh thyme 2 garlic cloves 1/2 tsp […]

Cornmeal Biscuits

Winnipeg’s International Centre Serve these biscuits with lunch or dinner, or just as a snack. Ingredients 1 1/2 cups all-purpose flour 1/2 cup cornmeal 1 Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 1 Tbsp parsley flakes 1/2 cup margarine 1/2 cup shredded cheddar cheese 1 cup milk Oil, to grease pan Method 1.  […]

Crab Apple and Brussel Sprout Salad by Chef Cameron Huley of Four Points by Sheraton Winnipeg South

Crab Apple and Brussel Sprout Salad

Chef Cameron Huley, Four Points by Sheraton Winnipeg South This petite-sized salad packs a wallop of crunch. Apple dressing hits a sweet note while chunks of bacon provide an addictive hint of saltiness. Ingredients Salad 1/2 cup chopped lardons (double-smoked bacon) 1 cup cooked and quartered brussel sprouts 1 cup crab apple wedges 1 tsp […]

Cranberry Goat Cheese Parfait in Parmesan Crisps by Chef Dave Bergmann of Bergmann’s on Lombard

Cranberry Goat Cheese Parfait in Parmesan Crisps

Chef Dave Bergmann, Bergmann’s on Lombard Chef Dave recommends making parmesan crisps in a few small batches so the cheese can be moulded before it hardens. Ingredients Parmesan Crisps 2 cups shredded parmesan cheese Cranberry Goat Cheese Parfait 1 cup goat cheese, softened 6 Tbsp heavy cream 1 garlic clove, minced 1 tsp maple syrup […]

Cranberry Walnut Bread

Joyeux Noël Chef Alix Loiselle La Belle Baguette With two bustling Winnipeg locations, La Belle Baguette has garnered praise and popularity for its delicate French pastry classics and unique array of breads. Born in Winnipeg, yet extensively trained throughout Canada, Alix makes true French-Canadian favourites during Christmas, including cranberry walnut loaf and beloved meat pie, […]

Four kinds of soup by Chef Ryan Muir of Soup Pierre

Cream of asparagus soup

Chef Ryan Muir, Soup Pierre A velvety mouthfeel of creamy mashed potato complemented by a buttery silkiness. The fresh asparagus hints of spring while lingering dill accents complete this smooth jazz concert. The potato in this recipe gives a wonderfully unique texture to a soup that is usually heavily cream-based. Ingredients ­1 1/4 cups asparagus, […]

crêpes rosette

Sweet Corn Crêpes with Strawberry Tomato Quick Jam Corn comes off the cob for a sweet and savoury treat. Ingredients Crêpes 1-2 ears corn, cooked 1/2 cup all-purpose flour 1 cup milk 2 large eggs 1 Tbsp sugar 1/4 tsp salt 1/2 tsp vanilla extract 1 Tbsp butter, melted, plus more for greasing the skillet […]

Crispy Brussels Sprouts with Preserved Egg Yolk and Charred Lemon Aioli

Crispy Brussels Sprouts with Preserved Egg Yolk and Charred Lemon Aioli Chef Sean McKay Mitchell Block Preserving egg yolks requires patience, but results in unique, rich flavour. Ingredients Preserved Egg Yolks 2 cups kosher salt 1 cup sugar 4 large high-quality local egg yolks Charred Lemon Aioli 3 lemons, halved and charred at very high […]

Crispy Mushrooms with Tarragon and Pepper Dip by Chef Gary Patson and Sous Chef Mac Nurse, Maxime Restaurant

Crispy Mushrooms with Tarragon and Pepper Dip

Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant This tasty appetizer dish is meant for sharing. It will appear on Maxime’s appetizer menu at their new lounge, which opens this spring. Ingredients Crispy mushrooms 16-20 closed cup mushrooms 1 egg, beaten 1 1/2 cups dried or golden bread crumbs Tarragon and pepper dip […]

Crispy Prawn Dumplings In Shiso

Chef Mandel Hitzer deer & almond Shiso is part of the mint family, and is used in Japanese restaurants. Visit your favourite sushi spot and sweet talk the chef into selling you some for this recipe. Ingredients Prawn Mixture 2 cups prawns, chopped 1 Tbsp garlic 2 tsp ginger, minced 1 Tbsp lemongrass, chopped 1/8 […]

Cucumber Raita

Ben Kramer, Diversity Food Services at the University of Winnipeg Ingredients 1 cup plain yogurt 1/2 cucumber, peeled, seeded, and grated juice of 1/2 a lime 1/2 tsp cumin, ground 1/2 tsp salt Method 1. Strain yogurt in a cheesecloth over a bowl for at least 4 hrs. 2. In a mixing bowl, combine yogurt […]

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

Cucumber Salad

Chef/owner Robin Maharaj,  Deadfish Cafe and Lounge The touch of jalopeño gives a spicy kick to this cucumber salad. Ingredients 1/2 long English cucumber, 1/2″ dice 1/2 red pepper, 1/2″ dice 1/2 lime 1 jalapeño, sliced 1 Tbsp cilantro, finely chopped Mediterranean sea salt to taste extra virgin olive oil, drizzle 1/4 cup feta cheese […]

Daddys Mini Not-So-Devilled Eggs by Chef/Owner Terry Gereta of Mise

Daddy’s Mini Not-So-Devilled Eggs

Chef/Owner Terry Gereta, Mise These pint-sized eggs are perfect for little hands. The spice factor can be easily adjusted to your child’s taste. Ingredients Devilled Eggs 8 quail eggs a little mayo pinch of salt sprinkle of paprika Liam’s Veggie Nest 1 bunch broccoli, cut by Dad 1 carrot, shredded by Liam 1 cucumber, cut […]

Danish Rye

Rise to the Challenge Chef Scott Evans Stella’s Bakery The original founders established one of Winnipeg’s most popular commissaries in December 1999, and today Stella’s has expanded to eight locations throughout the city. Chef Scott Evans adds substantial value to the bakery cafe’s Norwegian influences by adhering to traditional recipes, and adding his own touch […]