Kale Breakfast
Kale Breakfast Courtesy of Chef Talia Syrie – The Tallest
Kale Breakfast Courtesy of Chef Talia Syrie – The Tallest
Latke Fries Courtesy of Chef Mike Fardoe – Bernstein’s Deli
Shakshuka Courtesy of Chef Mike Fardoe – Bernstein’s Deli INGREDIENTS
OPH Frittata Style Omelette Courtesy of Mark Hogan – The
Banana Bread French Toast Courtesy of Mark Hogan – The
BBQ Dinner Courtesy of Chef Jacqueline Ligsay – Bergmann’s on
Opera Cake Courtesy of Chef Sabrina Deighton – The Frenchway
Bacon-Wrapped Jumbo Prawns Courtesy of Chef Sean McGillivray – Inferno’s
Smoked Beef Carpaccio Courtesy of Chef Melissa Makarenko – Peasant
Rainbow Roll Courtesy of Sunny Chen – Owner, Blüfish INGREDIENTS
Lobster Salad and Chips Courtesy of Chef Rowell Clarina –
Fish ‘n Chips Courtesy of Chef Mary Vartsakis – Fergie’s Fish
Pickerel Chowder Courtesy of Chef Allyson Martin – Gull Harbour INGREDIENTS
Salt and Vinegar Pickerel Courtesy of Chef Tony Siwicki –
Doro Wat Ingredients 1 whole chicken, broken down into drumsticks,
Lamb Tibs Ingredients 1 lb lamb, cut into bite sized
Beef Bulgogi Ingredients Bulgogi Marinade 4 Tbsp soy sauce 2
Jerked Chicken Pasta Ingredients 4 boneless, skinless chicken thighs 3
Jerked Portobello Mushrooms Ingredients Portobello Mushroom and Grilled Vegetables 4
Matcha / Orange Cranberry Shortbread INGREDIENTS 2 cups butter 3
Oatmeal Black Sesame Cookies INGREDIENTS 1 cup all purpose flour
Sugar Cookies INGREDIENTS Cookies 3 cups butter, softened 3 cups
Almond Crescents INGREDIENTS Cookies 3 cups butter, softened 3 cups
Macarons INGREDIENTS Macaron Shells 6 egg whites 1 cup and
Java Cookie INGREDIENTS 1 cup butter, softened 1/2 cup icing
Chef/Owner Cam Tran Café Ce Soir This elaborate multi-layer cake
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed
Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the
Chef/Owner Cam Tran Café Ce Soir Fluffy salmon mousse