Brussels Sprouts with Romesco Sauce
Sous Sol – Chef Kurt Kolbe Brussels Sprouts with Romesco Sauce INGREDIENTS Romesco sauce 2 red peppers 1/4
Category: Mains
Squash Three Ways
Sous Sol – Chef Kurt Kolbe Squash Three Ways INGREDIENTS Roasted Squash 1 large squash (butternut or acorn)
Pickled Tuna
Amsterdam Tea Room – Chef Aron Epp Pickled Tuna Beautifully cured tuna contrasts sour with smoky salty chips and fresh
Klein Pannekoeken “Little Pancakes”
Amsterdam Tea Room – Chef Aron Epp Klein Pannekoeken “Little Pancakes” INGREDIENTS Little Pancakes 2 cups of flour 2 eggs
Braised Beef Short Rib with Mushrooms, Roasted Veg & Pistachio Persillade
Sous Sol – Chef Kurt Kolbe Braised Beef Short Rib with Mushrooms, Roasted Veg & Pistachio Persillade INGREDIENTS
Spicy Prawn Pizza
Bonfire Bistro – Chef Shaun Ursell A meal for kitchen staff 10 years ago led to the genesis
Broccolini Pizza
Harth – Chef Brent Genyk It takes hours for the wood-burning oven at Harth to reach its optimal,
Cauliflower Crust Pizza
Cafe 22 – Tony Anastasio The pervasiveness of plant-based diets ensures cauliflower crust is more than a fad,
Slavo Nova Pizza
Nicolino’s – Nick Zifarelli Beloved tastes are brought into the 21st century with culinary creativity at Nicolino’s. On
Margherita Pizza
Red Ember Common – Quin Ferguson Stunning in its simplicity and flavour, a handful of fresh ingredients result
Bianco Pizza
Bellissimo – Chef Anthony Gagliardi Classic Hawaiian pizza is elevated to new heights. Grilled pineapple’s sweetness is amped
Menno Pizza
Hildegard’s Bakery – Michael Harms Inspired by a traditional Mennonite borscht, this pizza employs a creamy sauce and
Prince Vladimir Poutine
The Oakwood – Chefs John Lindenbach and Wendy May Prince Vladimir Poutine Sauerkraut and sour cream offset rich
Beef Bourguignon Poutine
Resto Gare – Chef Jaime Briones Maple Sugar Pie Whipped egg whites create a silky texture for the
Nipon’s Fish
Nipon’s Fish Umami-rich soy sauce delivers a balance of salt, sweet and a bold hit of heat. INGREDIENTS
Country Style Curry
Country Style Curry This aromatic cream-free dish is Siam Thai’s spiciest curry. INGREDIENTS Curry with Chicken 1 1/2
Warm Potato Leek Salad
Warm Potato Leek Salad with Mornay Sauce Cheesy mornay sauce makes this dish extra special. Serve it family
Smoked Arctic Char
Smoked Arctic Char and Pommes Paillasson Chef Gama recommends subbing in local goldeye if arctic char isn’t readily
Brussels Waffle
Brussels Waffle with Lemon Curd, Roasted Strawberries and Lemon Poppy Seed Crumble Start a new Christmas morning tradition
Prairie Salad
Prairie Salad This vibrant salad is a textural mix of spicy and sweet. INGREDIENTS Pickled Onions 2 cups
Honey Raspberry Field Green Salad
Maxime’s Restaurant – Chef Peter Long Honey Raspberry Field Green Salad This salad is the picture of summer. Fresh
Honey Agrodolce Ribs
Maxime’s Restaurant – Chef Peter Long Honey Agrodolce Ribs This sauce punches with peppery rosemary and jalapeño heat. Leave
Perogy Bowl
Perogy Bowl Local producer Perogy Planet shares its exclusive recipe used in this hearty bowl. INGREDIENTS Sweet Potato
Muesli Bowl
The VG Restaurant – Chef Daniel Davyduke Muesli Bowl This bowl delivers an exciting blend of textures for a
Vegan Sandwich
Vegan Sandwich Veggies and protein-packed nut spread get wedged between slices of Winnipeg’s own City Bread. INGREDIENTS Garlic
Mac and Cheese
Mac & Cheese Bothwell Old Cheddar adds sharpness and pretzel crumble adds crunch to this indulgence. INGREDIENTS 1
Ciao! Cooks – Hello Honey
This sweet nectar is the ultimate pantry staple, perfect for thickening sauces, sweetening pastries and enriching both sweet
Perogy Bowl
Local producer Perogy Planet shares its exclusive recipe used in this hearty bowl.
Vegan Sandwich
Veggies and protein-packed nut spread get wedged between slices of Winnipeg’s own City Bread.
Honey Raspberry Field Green Salad
This salad is the picture of summer. Fresh raspberries and seafood are a revelatory pairing.