Grapefruit Mousse Cake

Chef/Owner Cam Tran Café Ce Soir This elaborate multi-layer cake was specially created with an in-season citrus flavour profile to celebrate Ciao!’s 20th Anniversary. INGREDIENTS Italian Meringue Cones 1 cup sugar 4 egg whites 7/8 cup water Flourless White Chocolate Cake 1 cup white chocolate chips 5 eggs 1/8 cup sugar 1/2 cup butter Grapefruit […]

Escargots

Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s menu preparation of regular escargot baked in a ramekin. INGREDIENTS 1/2 cup salted butter 1 Tbsp minced garlic 1 tsp dried parsley flakes 1 1/2 […]

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, […]

Salmon Quenelles

  Chef/Owner Cam Tran Café Ce Soir Fluffy salmon mousse pairs with a rich cream sauce spiked with the heady flavour of saffron. INGREDIENTS Salmon Mousse 300 g salmon fillet 1 egg 3 Tbsp whipping cream 1/2 Tbsp lemon pepper 1 tsp garlic salt 1/4 tsp paprika 1/4 tsp black pepper salt and pepper, to […]

Chana Masala

Chef Nitin Mehra East India Company Prepared in the style of the Punjab region, with notes of ginger, garlic, cumin, cloves and cinnamon. INGREDIENTS 2 Tbsp oil 1/3 cup fresh ginger, julienne sliced jalapeño, to taste 1 1/2 Tbsp paprika 2 Tbsp ginger garlic paste 2 Tbsp garam masala 1/2 boiled potato, grated 1/3 cup tomato […]

Shrimp Curry

Chef Nitin Mehra East India Company South Indian curries are typically lighter, with less meat and dairy, than their northern counterparts. This dish uses ingredients common to southern regions, like seafood, black mustard seed, and kari leaf. INGREDIENTS 2 tsp vegetable oil 1 tsp black mustard seeds 8 pieces kari leaf cayenne pepper, to taste 1 […]

Chicken Bhoona

Chef /Owner Ashwani Kumar Nagpal India Palace Chatt masala is a blend of spices that typically includes dried mango powder, ginger, cumin, coriander, chili, and asafoetida INGREDIENTS 2 Tbsp oil 1 onion 1/2 tsp turmeric 1 tsp paprika 1/2 tsp cumin powder 1/2 tsp coriander powder 2 chicken breasts, cut into pieces 1 green pepper, chopped […]

Palak Paneer

Chef /Owner Ashwani Kumar Nagpal India Palace A dish from the Punjab region made with paneer, an Indian cheese. INGREDIENTS 1 1/4 cups fresh spinach 1/2 inch fresh ginger, chopped 1 or 2 garlic cloves, chopped 1 or 2 green chiles, chopped 2 Tbsp oil 1/2 tsp cumin seeds 1 small bay leaf 1 medium onion, […]

Saskatoon Panna Cotta

Chef  Quentin Harty RBC Convention Centre This light dessert is an elegant finish to a multi-course meal. Ingredients Saskatoon Berry Coulis 1 cup Saskatoon berries 3/4 cup bottled water, room temperature 4 Tbsp sugar 2 Tbsp corn starch Panna Cotta 2 1/4 gelatin sheets (Blatt) 3 Tbsp bottled water, room temperature 3/4 cup heavy cream (35%) […]

Beef Tenderloin with Morel Sauce

Chef  Quentin Harty RBC Convention Centre Rich morel sauce is the perfect complement to a juicy cut of tenderloin. Ingredients Beef Tenderloin 4 Tbsp Dijon mustard 2 cloves garlic, crushed 2 Tbsp kosher salt 1 Tbsp pepper 1 tsp Hungarian paprika 2 1/2 lbs steak ready tenderloin 1/2 cup garlic-infused oil Morel Sauce 2 Tbsp clarified […]

Butternut Squash & Shrimp Bisque

Chef  Quentin Harty RBC Convention Centre Using shrimp stock puts a flavourful twist on this fall classic. Ingredients 1/2 cup salted butter, clarified 1 medium sized onion, finely diced 1 clove garlic, ground 1 cup cubed butternut squash 1 cup flour 3 1/4 cups shrimp stock 1 1/2 tsp fresh ginger, ground zest from 1/4 orange […]

Caprese Salad in a Prosciutto Bowl

Chef  Quentin Harty RBC Convention Centre Simple ingredients and creative presentation make this salad pop. Ingredients 18 slices shaved prosciutto 6 Roma tomatoes 6 balls bocconcini salt and pepper, to taste 4 1/2 oz arugula 4 Grana Padano crisps 8 sprigs pea shoots 3/4 cup balsamic vinaigrette Method 1. To make prosciutto bowls, preheat oven to […]

Blueberry Yum Yum Burger

Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson, Nuburger Bursts of fruity sweetness and tangy goat cheese give this burger a complex flavour profile. INGREDIENTS Balsamic Onions 1 cup balsamic vinegar pinch pepper, ground pinch sea salt 1/2 – 1 large red onion oil Herb Mayo 2 tsp tarragon, finely ground 1 […]

Tropic Thunder Burger

Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson Nuburger Chipotle pepper and fresh pineapple are a perfect sweet-hot combination. INGREDIENTS Chipotle Aioli 2 Tbsp chipotle peppers 1 cup mayonnaise Burgers 4 burger buns 4 chicken breasts, butterflied 8-12 slices bacon 4 slices Bothwell cheddar cheese 4 fresh pineapple rings 1 cup mixed […]

The Bella Burger

Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson Nuburger Our deconstruction of the popular veggie option for burger lovers. INGREDIENTS Balsamic Onions 1 cup balsamic vinegar pinch pepper, ground pinch sea salt 1/2 – 1 large red onion oil Fancy Tomatoes 1 1/2 cups grape tomatoes, halved 1/4 red onion, medium diced […]

The Stamos Burger

Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson Nuburger This fresh burger won Le Burger Week 2015 with a garlic and feta laced Greek flavour profile. INGREDIENTS Roasted Pepper and Basil Aioli 1/2 tsp lemon juice 1/2 tsp olive oil 1/4 tsp sea salt 1/4 roasted jalapeño pepper 1/4 tsp ground black […]

Orange County Burger

Orange County Burger Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson, Nuburger Nuburger’s entry for Le Burger Week 2016 features a zingy orange salsa and a blast of heat from sweet chilli mayo. INGREDIENTS Orange Salsa 2 oranges 1/2 cup red grapes 2 tsp tomatoes, diced 2 tsp red onions, diced pinch […]

Corn Salsa

Chef Melissa Hryb Marion Street Eatery Amp up a grilled chicken breast with this refreshing salsa. INGREDIENTS Salsa 2 cups raw bacon, diced 2 cups corn kernels 1/2 cup olive oil, divided 2 Tbsp salt, divided 3 tsp pepper 2 cups cherry tomatoes, halved 1/2 medium red onion, diced 1 medium zucchini, diced 1 19 […]

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 […]

Tamales de Elote

Chef/Owner Jesse Lemus Mercadito Latino This fluffy, steamed corn cake is a common breakfast dish in South and Central America. INGREDIENTS 10 large ears fresh white corn 4 sticks salted butter, melted 1 1/2 Tbsp salt 1 1/4 cups of granulated white sugar 2 1/2 cups cornmeal corn husks, washed (enough for 40-50 large leaves) […]

Pupusas

Chef/Owner Jesse Lemus Mercadito Latino El Salvador’s national dish is traditionally eaten with your hands. INGREDIENTS 2 cups Maseca maize flour (available at Mercadito Latino) 1 1/2 cups water 2 Tbsp vegetable oil salt to taste METHOD 1. Mix flour, water and salt thoroughly to form dough. 2. Make a ball with about 4 Tbsp […]

Market Salad

Market Salad Chef Sean McKay of Mitchell Block Sunchokes are available at local markets in the summer. INGREDIENTS Dijon Apple Cider Vinaigrette 1/3 cup Dijon mustard 4 Tbsp local honey 1 ¼ cups canola oil 1 cup apple cider vinegar Salad 1 cup bite sized cauliflower florets 1 cup finely sliced Brussels sprouts 1 cup […]

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 […]

Hemp Oil Cake with Lemon Mint Sorbet and Macerated Berries

Hemp Oil Cake with Lemon Mint Sorbet and Macerated Berries Chef Sean McKay Mitchell Block This cake is Manitoba through and through, flavoured with hemp oil and accented with local berries steeped in provincial pride Northern Harvest Rye. Ingredients Hemp Oil Cake 3 large eggs 1 cup granulated sugar 1 1/2 cups whole milk 1 […]

Trout with Roasted Cauliflower, Eggplant Caponata, and Bagna Cauda

Trout with Roasted Cauliflower, Eggplant Caponata, and Bagna Cauda Chef Sean McKay Mitchell Block Briny Bagna Cauda and tangy Caponata punch up the flavour in this dish. Ingredients Eggplant Caponata 5 Tbsp olive oil 1 large eggplant, unpeeled, cut into 1/2” cubes 1 medium onion, diced 4 large garlic cloves, chopped 4 cups Roma tomatoes, diced […]

Summer Agnolotti with Roasted Corn Salsa

Summer Agnolotti with Roasted Corn Salsa Chef Sean McKay Mitchell Block Ingredients Filling 6 cups water 2 tsp salt 1 tsp smoked paprika ½ tsp crushed chiles 1 ¾ cups yellow cornmeal 3 Tbsp unsalted butter ½ cup ricotta Pasta 4 extra large eggs + egg wash ½ tsp olive oil 3 ½ cups all […]

Jerk Shrimp

Jerk Shrimp Chef Andrea Tiwari Bindy’s Caribbean Delights Add these fiery shrimp to salad to give your greens some kick INGREDIENTS 24 large shrimp, deveined 1 small onion, finely chopped 1 tsp salt 2 tsp garlic granules 2 tsp jerk seasoning 1 tsp curry powder 4 cups mixed vegetables, chopped 2 tsp vegetable oil 1/4 […]

Jerk Chicken

Jerk Chicken Chef Andrea Tiwari Bindy’s Caribbean Delights Bindy’s pre-made jerk seasoning can be purchased at the restaurant INGREDIENTS 6-7 chicken legs and thighs (attached with skin on) 2 tsp garlic granules 2 tsp curry powder 2 tsp dark soy sauce 2 tsp jerk seasoning 1/2 cup water METHOD 1. Wash chicken and pat dry. […]

Tabbouleh

Tabbouleh Chef Mohamed Ali Ben Ahmed Shawarma Khan This summer salad is traditionally served as an appetizer with wine INGREDIENTS 1/2 cup white bulgur wheat 1 cup of warm water 4 cups curly parsley, finely chopped 1 cup diced roma tomatoes 1 cup diced cucumber 1 cup diced onion 2 lemons, juiced 2 Tbsp olive […]

Beet & Apple Salad

Beet & Apple Salad Chef Mohamed Ali Ben Ahmed Shawarma Khan Icing sugar emphasizes the natural sweetness of beets INGREDIENTS 4 large beets 4 green apples 4 Tbsp icing sugar 1 cup red wine vinegar 1/2 Tbsp black pepper METHOD 1. In a pot, boil beets on high for 2 hours. Peel and cut into […]