Khao Soi

Chef/Owners Randy Khounnoraj and Korene McCaig Khao House Spicy chile gives a kick to creamy coconut. INGREDIENTS Paste 2 cloves of garlic 2 fresh Thai chiles 1 stalk of lemongrass, cleaned and chopped 1/2 cup chopped ginger 1/2 cup chopped galangal small bunch of cilantro stems 2 shallots, chopped Broth 2 cups coconut milk 4 […]

Naem Khao

Chef/Owners Randy Khounnoraj and Korene McCaig Khao House This recipe packs crunch and bold flavour into a handheld snack.  INGREDIENTS 1 cup cooked jasmine rice (lukewarm) 1 Tbsp toasted rice powder 1 tsp toasted chile powder 1 Tbsp minced ginger 2 Tbsp shredded coconut, toasted 1 shallot, diced 1 Tbsp rough chopped cilantro 1 Tbsp […]

Irish Stew

Chef/Owner Gerard Fletcher Shannon’s Irish Pub and Eatery Chef Gerard pairs this hearty stew with classic soda bread from the local stalwart, Gunn’s Bakery. INGREDIENTS 1 lb leg of mutton, or spring lamb leg or loin, cubed 1 large white onion, diced large 2 medium carrots, diced large 2 large potatoes peeled, cooked and diced […]

Shepherd’s Pie

Chef/Owner Gerard Fletcher Shannon’s Irish Pub and Eatery Use a star tip piping bag to get restaurant fancy with presentation. INGREDIENTS 1 lb ground lamb 2 medium carrots, diced and cooked 3/4 cup fresh peas 1 cup 36% cream (reduced by half) 1 lb russet potatoes (fully cooked and mashed until smooth) salt and pepper, […]

Spring Roll

Chef/Owner Geoffrey Young Kum Koon Garden Vietnamese spring rolls use rice wrappers rather than wheat flour ones. INGREDIENTS 1/2 lb ground pork 2 tsp chopped green onion 1/4 lb peeled shrimp 1/4 tsp white pepper 2 tsp chopped cilantro 4 tsp chopped white onion 2 tsp chopped green cabbage 1 egg 4 tsp cornstarch 1/2 […]

Lotus Leaf Sticky Rice

Chef/Owner Geoffrey Young Kum Koon Garden Lotus leaf adds fragrant flavour to this Chinese treasure. INGREDIENTS 1/4 lb ground pork 4 pieces of dried Chinese shiitake mushroom 1/8 lb dry baby shrimp 1/2 tsp soy sauce 1/4 tsp chopped garlic 1/3 tsp sugar 1 tsp cornstarch 1/3 tsp sesame oil 1/2 tsp vegetable oil 1/2 […]

Pow Wow Tacos

Chef/Owner Christa Bruneau-Guenther Feast Café Bistro Bison chili sits atop fry bread in this colourful “Tipi” taco. INGREDIENTS Chili 1-2 lbs lean ground bison 2 Tbsp cooking oil 1 large onion, diced 2 stalks celery, sliced 3 cloves of garlic, minced 1 green pepper, chopped 3-4 Tbsp chilli powder 1 tsp cumin 28 oz can […]

Butternut Squash Pizza

Chef/Owner Christa Bruneau-Guenther Feast Café Bistro Traditional squash and pine nuts top this bannock pizza crust. INGREDIENTS 1/2 butternut squash, peeled, cored and thinly sliced 1/2 tsp salt 1 tsp chilli powder 2 Tbsp oil (olive, grapeseed, vegetable or canola) 1 Tbsp pine nuts 1 cup shredded mozzarella 1/2 cup shredded cheddar 1/4 cup white […]