MAINS

Agnello Con Pomodori Secchi by Chef/co-owner Greg Anania, Bellissimo

Agnello Con Pomodori Secchi

Chef/co-owner Greg Anania Bellissimo The simplicity of grilled lamb and peppers demonstrates true Italian cuisine. This dish offers a delightful contrast of textures and flavours, and delivers homey comfort. Ingredients Lamb 1 rack of lamb 1 lamb shank pinch of salt pinch of pepper pinch of oregano pinch of rosemary 1 Tbsp sliced fresh basil […]

Almond Chicken Pasta

Chef Peter Karamchand,  Buffalo Stone Café This fragrant pasta dish makes for a light summer entrée served cold. Chef Peter uses locally produced Nature’s Pasta and combines it with the sweet crunch of almonds, asparagus and red pepper. Ingredients 1 tsp butter 2 Tbsp canola oil 3 – 5 oz chicken breasts, diced into 1/4″ […]

Almond-Crusted-Stuffed-Chicken-Breast by Chef Greg Anania of Bellissimo

Almond-Crusted Stuffed Chicken Breast

Chef Greg Anania, Bellissimo The almond crust adds a satisfying crunch to each bite of this ultra-juicy chicken loaded with rich flavours. Ingredients 4  6 oz Prairie Orchard Farms omega-3 chicken breasts 2 cups dried breadcrumbs 1 cup almonds, crushed 3 large eggs 1/4 tsp salt 1/4 tsp black pepper 1 Tbsp fresh parsley 1 […]

Aloo Bronte by Chef Darryl Riddle of Le Garage Café

Aloo Bronte

Chef Darryl Riddle, Le Garage Café Sneak in a healthy daily dose of greens with spinach in this perfectly spiced vegetarian curry. Ingredients 1/2 cup heavy cream 3 cloves garlic 1/2 white onion, diced 3 Tbsp curry powder 1 tsp cayenne 1/4 tsp ground ginger 1/4 tsp ground coriander 1 Tbsp cumin 1 540 ml […]

Arctic Char Stuffed With Northern Pike Mousseline

by Chef Ray Miller Just Off Broadway Mousseline is a mixture of ground meat or fish which is whipped with cream and egg whites. Ingredients Arctic Char 6 oz northern pike, skinned and boned 2 whole eggs 1.5 fl oz 33% cream Pinch salt Pinch freshly ground white pepper 2 (6 oz) fillets fresh arctic […]

Arctic Char with Citrus Glaze and Carrot Risotto by Sous Chef Joël Lamoreux of La Vieille Gare

Arctic Char with Citrus Glaze and Carrot Risotto

Sous Chef Joël Lamoreux, La Vieille Gare This light summer dish features one of Chef Luc’s signature glazes. Ingredients Spring roll 226 g brie cheese 1 small carrot, thinly julienned 1 stalk celery, thinly julienned 15 g walnuts 1 tsp sesame oil 1 Tbsp honey Pinch cinnamon Salt, to taste Pepper, to taste 4 spring […]

Bacon-wrapped Chicken Loaf with Cranberry-Orange Sauce by Chef Talia Syrie of The Tallest Poppy

Bacon-wrapped Chicken Loaf with Cranberry-Orange Sauce

Chef Talia Syrie,  The Tallest Poppy This hearty loaf gets a spike of citrusy tartness from cranberries and orange. Ingredients 3 lbs ground chicken 2 Tbsp roughly chopped cranberries 3 eggs 1/2 tsp sage 1/2 tsp parsley 1/2 tsp rosemary 1/2 tsp black pepper 1/2 tsp salt 1/2 tsp thyme 1/2 onion, finely sliced 2 […]

Badung Potatoes by Chef Peter Bastian of Taste of Sri Lanka

Badung Potatoes

Chef Peter Bastian, Taste of Sri Lanka This exotic (yet easy) side dish will become a favourite morning, noon or night. Frying cumin seeds and curry leaves releases oils that are essential to the dish’s warm aroma. Ingredients 5 medium red potatoes, boiled and peeled 1/2 large onion, chopped 2 jalapeno peppers, chopped 3 fresh […]

Banana Blueberry French Toast by Stella's Café and Bakery

Banana Blueberry French Toast

Stella’s Café and Bakery The ultimate weekend morning breakfast is made with egg batter-drenched, pan-fried brioche-perfect to sop up every sweet drop of Stella’s maple caramel sauce. Ingredients Maple Caramel Sauce 1 cup demerara sugar 1/3 cup unsalted butter 1/3 cup maple syrup 1/3 cup whipping cream French Toast 4 large eggs 1/4 cup white […]

Bánh Mì sub

Bánh Mì sub

Linh Tran, Viva Restaurant This traditional Vietnamese sub—with its snap-fresh vegetables, a hit of cilantro and juicy, charbroiled pork slices—has earned a huge following in North America. A healthy alternative to a burger, bánh mì is a great on-the-go option. INGREDIENTS 4 crusty buns (6-7″ long each) 1 Tbsp mayonnaise 2 lbs charbroiled pork (see […]

Barbeque Duck by Chef Hong Jian Zhu of North Garden Restaurant

Barbeque Duck

Chef Hong Jian Zhu, North Garden Restaurant Presentation of this glistening bird will have jaws dropping around the room. Beneath the crisp and crackled skin each bite releases tangy, sweet, and savoury flavours. Ingredients 1 cup honey or maltose 1 cup white vinegar 1 cup red vinegar 3 cups water 3 star anise 3 bay […]

Barbeque Pork Neck, Spicy Lime Dressing, Green Beans, Tomatoes by Adam Donnelly of Segovia

Barbeque Pork Neck, Spicy Lime Dressing, Green Beans, Tomatoes

Chef Adam Donnelly, Segovia Tender, savoury pork neck pops with flavour while snap-fresh beans and firm, juicy tomatoes offer a taste of Manitoba summer.    Ingredients Barbeque Sauce 9 Tbsp paprika 9 Tbsp sugar 3/4 cup soy sauce 3 Tbsp cumin seeds, toasted, crushed 4 cloves garlic, minced 1/2 bunch parsley, chopped 1/2 cup olive oil […]

Beef Tenderloin by Chef David Bergmann of Bergmann's on Lombard

Beef Tenderloin with Goat Cheese-Wild Mushroom Crust, Shallot Infused Balsamic, Black Currant Reduction

Chef David Bergmann, Bergmann’s on Lombard The buttery tenderloin is well complemented by rich goat cheese and tangy currant jelly. Ingredients 4 oz wild mushrooms (oyster, shiitake, chanterelle), diced 2 Tbsp canola oil 4 oz goat cheese 1/4 cup cream cheese 1 clove garlic, minced 4 slices white bread, crust removed, cut into crumbs Salt […]

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 […]

Beet and goat cheese agnolotti by Chef Eric Lee of Pizzeria Gusto

Beet and goat cheese agnolotti

Chef Eric Lee, Pizzeria Gusto   Earthy beets, verdant peas and sunny citrus notes burst with summery flavour and colour in this light pasta dish.   Ingredients Pasta 5 cups Semolina flour 1 1/4 cups water   Filling 1 cup beets, pureed 1 cup soft goat cheese, room temp salt and pepper to taste cornmeal […]

Beet Borscht by Cookbook author Pamela Reiss of Desserts Plus

Beet Borscht

Cookbook author Pamela Reiss, Desserts Plus In this part of the world, everyone has their favourite rendition of beet soup. Direct from Pam’s cookbook “Soup: a Kosher Collection”, this sweet-and-sour recipe celebrates the author’s Russian heritage. Ingredients 10-12 small beets, peeled and cut into 1/2″ cubes (2 lbs) 1 small carrot, peeled and thinly sliced […]

Bison and Elk Duet with Tomato Chutney by Executive Chef Jason Gower of Delta Winnipeg's Blaze Bistro

Bison and Elk Duet with Tomato Chutney

Executive Chef Jason Gower, Delta Winnipeg’s Blaze Bistro Elk and bison can be found at more and more local butchers and specialty food stores. Both are considered game meat and as such are extremely lean. Thus, the longer you cook them, the tougher they become. Chef Jason suggests cooking this duet medium rare. The charcoal […]

Bison Burger by Chef Beth McWilliam of Fresh Café

Bison Burger

Chef Beth McWilliam, Fresh Café For a more robust taste, substitute ground beef patties with bison. Zingy horseradish aïoli made from scratch adds a nice bite.   Ingredients horseradish AÏoli 1 free-run Vita Egg yolk 1/2 clove garlic, minced 1 tsp lemon juice 1/2 tsp Dijon mustard 1 tsp rice vinegar 1 cup canola oil 3 […]

Bison Ribeye

Chef Mandel Hitzer deer & almond A dark rich stock is the succulent, robust essence of this dish. Chef’s tip is to make it over 3 days to let the flavours deepen. Be sure to have some crusty bread on hand on day 3 to sop up the goodness. Ingredients 12 oz Bison Ribeyes, divided […]

Bison Steak, Eggs and Garlic Smashed Potatoes - by Chef Beth McWilliam,Fresh café

Bison Steak, Eggs and Garlic Smashed Potatoes

Chef Beth McWilliam, Fresh Café Choose any 5 oz cut of bison steak, season with salt and pepper, grill to desired doneness and serve with free-range Vita eggs, toast and garlic smashed potatoes for a regional take on a breakfast classic. Ingredients Garlic Smashed Potatoes 2 lb red skinned potatoes, washed and cubed, skins left […]