Gin olives
Patent 5 Distillery – Callan Anderson Gin Olives A short soak in a little gin imbues these olives
Category: Appetizers
Golden Cups
Golden Cups Mint leaves add freshness to these sweet and tangy appetizers. INGREDIENTS Golden Cups 12-16 spring roll
Hummus
Cordova Tapas & Wine – Karli Smith Hummus A few unexpected ingredients reimagine this classic dip. INGREDIENTS 1 Tbsp
Cauliflower Flatbread
Cordova Tapas & Wine – Karli Smith Cauliflower Flatbread Sweet apricot jam balances the sour and sharp of the
Stuffed Arancini
Cibo Waterfront Café – Sean Smith Stuffed Arancini Tangy Genovese centers take this classic to new heights. INGREDIENTS
Romesco Eggplant Bruschetta
Cibo Waterfront Café – Sean Smith Romesco Eggplant Bruschetta Chef Smith suggests using bought marinara to keep things
Pintxo Deluxo
An ode to San Sebastian’s pintxo bars, this bite-size snack exudes rich flavours of black truffle. INGREDIENTS Black
Calypso Kebabs
This Trinidadian dish is a harmonious mix of spicy, sweet and savoury. INGREDIENTS Marinated Pork Skewers 2 pork
Scallop on the Half Shell
Salmon roe adds a briny pop, emphasizing oceanic flavours. INGREDIENTS Chive Butter 1 cup unsalted butter 4 Tbsp
Mac & Cheese
Bothwell Old Cheddar adds sharpness and pretzel crumble adds crunch to this indulgence.
Spring Roll
Chef/Owner Geoffrey Young Kum Koon Garden Vietnamese spring rolls use rice wrappers rather than wheat flour ones. INGREDIENTS
Lotus Leaf Sticky Rice
Chef/Owner Geoffrey Young Kum Koon Garden Lotus leaf adds fragrant flavour to this Chinese treasure. INGREDIENTS 1/4 lb
Smoked Salmon and Goat Cheese Tart
Smoked Salmon and Goat Cheese Tart Goat cheese and a bright herb garnish complement the briny smoked salmon
Pickerel Cheek Pops
Pickerel Cheek Pops Delicate pickerel is accented here with sourness of cabbage, sweetness of harissa mayo, and nuttiness
Beet Fritters
Chef Gurdeep Singh Prairie’s Edge Chef Gurdeep’s dishes feature Manitoba favourites tweaked to make them trendier. Pickerel and
Mushroom Perogies
Mushroom Perogies This recipe takes a familiar dish into fresh territory. Earthy mushrooms, sugary onions and mayo-laden sour
Beet Chips
Chef Colin Dick Pineridge Hollow Creating homey food with big flavour is this chef’s goal. Chef Colin says
Pesto Tomato Baked Brie
Pesto Tomato Baked Brie The savoury topping pairs well with gooey baked brie and a fresh baguette. Purchased
Beet Bowl
Beet Bowl This hearty dish uses beet four ways, including powdered. One XL bowl makes a festive and
Caesar Salad
Caesar Salad This recipe reminds us never to settle for a bottled dressing. Bold, garlicky flavour is what
Tamarind Tofu
Tamarind Tofu Deep fried crispy tofu pairs well with tamarind sauce made from the sweet and sour fruit
Tandoori Chicken Tikka
Tandoori Chicken Tikka A long marinade keeps these chicken bites moist on the grill. Coriander, fenugreek and cardamom
Za’atar Saj
Chef Adam Tayfour Les Saj The saj, a dome-shaped cooking vessel producing a large flatbread of the same
Dungeness Crab Cake with Apple Slaw
Dungeness Crab Cake with Apple Slaw Delicate gourmet crab meat is balanced by the sweet-tart tang of matchstick
Wedge Salad
Wedge Salad A beloved classic gets an “everything bagel” upgrade with blanched garlic chips, shallots, and delicately deep-fried
Arctic Char
Quinlan Cook Smith Restaurant, Inn At The Forks Motto: “Keep it fresh!” Quin is the Chef de Cuisine
Pan Seared Scallops in Squid Ink Adobo
Recipe: Chef Jeremy Senaris Squid ink adds dramatic effect to Jeremy’s Filipino adobo marinade. Korean silgochu (dried, threaded
Falafel Plate Dips
Falafel Plate Dips The healing power of sesame seeds in tahini boosts immunity and heart health. INGREDIENTS
Zuppa Toscana
Zuppa Toscana Health intentions do not go ignored in this decadent creamy broth. INGREDIENTS 4 Tbsp vegetable salt
Pumpkin Apple Spice Soup
Wouter Gorter Sana Souphouse RECIPE INSPIRATION In 2014, co-owners Wouter and Andre Dabrowski married their backgrounds in sustainable