APPETIZERS

Roasted Beets with Fresh Cheese, Arugula, and Rhubarb

Chef Ben Kramer Diversity Food Services This simple but stunning dish pairs sweet beets with tart shaved rhubarb and peppery greens. Ingredients 2 L milk 1/8 cup salt 1/4-1/2 cup lemon juice 6 assorted beets 1 tsp fresh thyme leaves 2 tsp fresh chives, minced 2 Tbsp camelina oil 1 lemon or orange, zested sea […]

Roasted butternut squash and wild rice soup by Chef Kim Hayes of Just Off Broadway

Roasted butternut squash and wild rice soup

Chef Kim Hayes, Just Off Broadway Combine after dinner drinks and dessert with this play on a holiday favourite. Ingredients Soup 3/4 cup wild rice 2 1/2 cups water 2 butternut squash 2 generous Tbsp olive oil 1/4 cup packed brown sugar Salt & pepper, to taste 1 large onion 2 Tbsp butter 2 carrots […]

Roasted Carrot Salad by Chef Tristan Foucault of Peasant Cookery

Roasted Carrot Salad

Chef Tristan Foucault, Peasant Cookery Creamy, cool yogurt calms the dominant sweet taste of this earthy, fall salad livened up with a sprinkling of cilantro. Ingredients 12 large carrots 4 Tbsp olive oil 4 Tbsp maple syrup 1 cup Balkan-style yogurt 3 tsp green onion, thinly sliced ¼ cup cilantro leaves ½ cup maple pecan […]

Roasted Corn Salad

Chef Melissa Hryb Marion Street Eatery Feta adds a sharp tang to this sweet and savoury dish. INGREDIENTS 1 cup bacon, raw and diced 2 cups corn kernels (approx 4-5 cobs of corn) 2 Tbsp olive oil 1 Tbsp maple syrup 2 apples, diced 2 stalks celery, diced 1/2 cup sunflower seeds 6 cups spinach […]

Roasted red pepper salad by Executive Chef Michael Dacquisto of 529 Wellington

Roasted Red Pepper Salad

Executive Chef Michael Dacquisto, 529 Wellington This is an excellent recipe to use with that ultra-high quality extra virgin olive oil you’ve been saving. The fruity notes of the oil will shine through. Ingredients ­4 ripe, sweet red peppers 1 head romaine lettuce 3 cloves garlic, peeled and thinly shaved 110 g chevre (goat cheese) […]

Roasted Root Vegetable Soup with Curried Rutabaga and Parsnip

Chef Terry Gereta,   Fusion Grill The presentation of this winter vegetable soup is as impressive as the taste. Wine pairing: Red Rooster Winery Gewürztraminer Ingredients Curried rutabaga 1 L vegetable stock 1 medium rutabaga, peeled and diced 1 tsp vegetable oil 1 tsp curry powder 1 cup coconut cream Salt & pepper, to taste […]

Roasted Tomato Gazpacho by Chef/owner Chris Stoneham of Enorae Bistro

Roasted Tomato Gazpacho

Chef/owner Chris Stoneham, Enorae Bistro The first note is aromatic – a sweet, fruity scent with subtle spice. The garnish crunch works well with the velvety mouthfeel of the soup, providing not only welcome texture but cool freshness of cucumber. The dish builds tempo with tangy bursts of citrus and vinegar and finishes with a […]

Roger Waters’ Sweet Potato & Smoked Gouda Bisque by Chef Roger Wilton at MTS Centre

Roger Waters’ Sweet Potato & Smoked Gouda Bisque

Chef Roger Wilton, MTS Centre The Pink Floyd frontman downed this super-thick soup before he rocked out on stage June 27, 2007. Ingredients 4 cups sweet potatoes, peeled and cut into 1″ cubes 3 Tbsp olive oil 1/2 tsp salt 1/2 tsp pepper 1 medium yellow onion, diced 2 Tbsp minced garlic 6 cups vegetable […]

Root Vegetable Salad

Chef Eraj Jayawickreme The Velvet Glove Let creativity lead the way for this piece of edible artwork making use of cold weather staple, root vegetables. Ingredients 1 yellow beet, boiled and pureed 1 red beet, boiled and pureed 1 yellow beet, cut into assorted shapes 1 red beet, cut into assorted shapes 6 baby carrots […]

Four kinds of soup by Chef Ryan Muir of Soup Pierre

Russian borscht

Chef Ryan Muir, Soup Pierre This soup is highlighted by its textural contrasts, ranging from the hard crunch of the celery to the soft velvet of the kidney beans.  This hearty soup has been offered as a special since Soup Pierre opened. Ingredients ­1 1/4 cups beets, diced 1/2 cup onion, chopped 1/2 cup celery, […]

Rutabaga Fries

Chef/Owner Leighton Fontaine Osborne Village Cafe This take on a summer favourite has less starch and an added sugary surprise. Ingredients 2 medium sized rutabagas canola oil for deep frying 1 tsp seasoning salt 1 tsp brown sugar 1 Tbsp hemp seed hearts Method 1. Thoroughly wash rutabagas and remove any dark spots. 2. Cut […]

Salad Niçoise

Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the addition of soya beans, and a zingy Caesar-inspired dressing packed with anchovies update this traditional salad. INGREDIENTS Dressing 1 cup olive oil 1/3 cup grated Parmesan 1/4 cup white wine vinegar 5 anchovies, minced 2 tsp Worcestershire sauce 1/4 cup canola oil 2 cloves garlic, […]

Salade au Foie Gras Napoleon with Miso Dressing by Chef/Owner Fern Kirouac of In Ferno's Bistro

Salade au Foie Gras Napoleon with Miso Dressing

Chef/Owner Fern Kirouac, In Ferno’s Bistro Wild autumn goldenrod adds a slightly peppery taste (similar to nasturtiums), while the miso balances the intense sticky sweet flavour of the dates in this layered foie gras appetizer. Ingredients Miso dressing 1/2 cup olive oil 1/2 cup canola oil 1/4 cup miso paste 1 tsp garlic, chopped 6 […]

Salt Pretzels by Baker/owner Andreas Ingenfeld of The Crusty Bun

Salt Pretzels

Baker/owner Andreas Ingenfeld, The Crusty Bun The taut, smooth and salt-studded exterior of these German pretzels gives satisfying chew before yielding to a soft, doughy centre. Ingredients 2 1/2 cups all purpose flour 1/2 tsp malt flour 1/2 tsp salt 1 cup cold water 3 Tbsp butter 1 1/2 Tbsp fresh yeast salt water (12 […]

Savoury Cheesecake

Laurie Hughes, Ciao! Magazine This appetizer recipe makes a whole cheesecake, which can be frozen and saved for future parties. Ingredients Crust 1 Tbsp butter, melted, divided 1/4 cup rye cracker crumbs 1/4 cup parmigiano-reggiano Filling 4 (8 oz) packages cream cheese 1/2 cup whipping cream 4 eggs 6 cups grated parmigiano-reggiano 1/2 cup shredded […]

Savoury Stuffed Figs by Chef Peter Long of Maxime's

Savoury Stuffed Figs

Chef Peter Long, Maxime’s Each bite-sized parcel releases complementary tangy, sweet, and savoury flavours. Ingredients Balsamic Maple Reduction 1/2 cup Canadian maple syrup 3 Tbsp balsamic vinegar 1/2 oz orange liqueur Figs 6 slices bacon 12 Calimyrna Greek figs 12 pecan halves 1 oz Roquefort blue cheese, crumbled 1 tsp olive oil 1 oz baby […]

Scallops with Miso Pomegranate Vinaigrette by Chef Michael Schafer of Sydney's At The Forks

Scallops with Miso-Pomegranate Vinaigrette

Chef Michael Schafer, Sydney’s At The Forks Pomegranate juice can be substituted for the essence, but it must be reduced by half before measuring for the recipe. Ingredients Vinaigrette 1 ½ tsp miso paste 2 Tbsp pomegranate essence 1/4 tsp chili flakes 1 ½ Tbsp rice wine vinegar 3 Tbsp canola oil 1 Tbsp sesame […]

Scampi with Walnut Focaccia by Chef Grant Mitchell of Nicolino's

Scampi with Walnut Focaccia

Chef Grant Mitchell,  Nicolino’s Freshly-baked bread is a perfect dipper for this dish’s delicate broth. Scale up the serving size to turn this into a light entrée. White beans can be substituted for cannellini beans. Ingredients Scampi 8 tiger prawns 2 Tbsp salted butter 2 shallots, finely diced 8 cloves roasted garlic, chopped 1 cup […]

Seafood Ceviche by Chef Cho Venevongsa, Wasabi on Broadway

Seafood Ceviche

Chef Cho Venevongsa, Wasabi on Broadway Using citrus to cook fresh, raw seafood will highlight its bright, oceanic flavour.   Ingredients Ceviche 5 clams or mussels 30 g white fish, thinly sliced (such as red snapper, flounder, sea bass or grouper) 30 g salmon, thinly sliced 2 large scallops, thinly sliced 6 shrimp, sliced in half […]

Seared Ahi and Goat Cheese Roulade with Confit Octopus by Culinary Team Canada

Seared Ahi and Goat Cheese Roulade with Confit Octopus

Culinary Team Canada Ingredients Tuna Roulade 2 medium yellow peppers, roasted, peeled and seeded 1/4 cup chèvre 4 leaves fresh basil, shredded 1 Tbsp olive oil, for pan 4 oz (120 g) ahi, cut in 2 cm diameter pieces Salt and pepper, to taste 2 slices parma prosciutto Confit octopus 4 x 2 oz (50 […]