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 […]

Bison Stir-Fry by Chef Robert Duehmig of The Chocolate Shop

Bison Stir-Fry

Chef Robert Duehmig, The Chocolate Shop This lean game meat is given succulent juiciness from the black bean sauce which brightly accents the root vegetables for a classic pan-fried prairie entrée.  Ingredients Black Bean Sauce 1/2 cup dried black beans (pre-soaked overnight and drained) 2 cups chicken stock 1 tsp fresh ginger, chopped 1 garlic […]

Bison Tenderloin Wrapped with Chicken Mousse by Chef/Owner Craig Guenther of The Market 520

Bison Tenderloin Wrapped with Chicken Mousse

Chef/Owner Craig Guenther, The Market 520 Ingredients Chicken mousse 3 strips bacon, finely chopped 1 small onion, finely chopped 2 cloves garlic, finely chopped 2 Tbsp chives, finely chopped 2 large boneless, skinless chicken breasts 1 egg 2 tsp butter 1 Tbsp cream Salt, to taste Bison Tenderloin 6-inch length centre cut of bison loin, […]

Bison Tendorloin with Mini-Yorkshire Pudding

Chef Peter Karamchand,  Buffalo Stone Café This clever presentation combines the elements of a traditional roast dinner. Chef Peter uses honey produced by FortWhyte Farms. Pick up Prairie Lane Saskatoon Berry Topping from specialty food shops or the FortWhyte Alive gift shop. Bison tenderloin can be ordered from Toledo Foods,  2430 McGillivray Boulevard, 487-3340. Ingredients […]

Black Garlic Burger by Collective member Östen Rice of Unburger

Black Garlic Burger

Collective member Östen Rice, Unburger Note: This August (2013) Unburger plans to rebrand as Burgerwise. Mellow, sweet umami-steeped black garlic aïoli shines in this decadent burger. Black garlic is made by fermenting whole bulbs at high temperatures and can be purchased locally at Sobeys. Ingredients Black Garlic Aïoli 1 cup mayonnaise 28 cloves (2 bulbs) […]

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 […]

Bob Marley Roll

Wasabi Ingredients Softball-sized mound of cooked sushi rice 3/4 sheet nori (seaweed) 3 Tbsp spicy mayo 2-2.5 oz king crab meat 1 tsp scallions, chopped 2 pieces stretched tempura shrimp (no tails) 2 slices avocado (½ inch at widest part) ½ cup organic mixed greens 2.5-3 oz fresh Big Eye tuna 1 mango, cubed Black […]

Boeuf à la Bourguignon by Chef Melissa Makarenko, Resto Gare

Boeuf à la Bourguignon

Chef Melissa Makarenko, Resto Gare Ingredients Boeuf Bourguignon 2 cups mixed mushrooms, cut in half 1/2 cup canola oil 1/2 lb whole bacon, cut into 1 inch cubes 2 1/2 cups red wine 1/2 cup all purpose flour 1/2 can tomato paste 1 1/2 L beef stock 3 carrots, peeled and cut into wedges 2 […]

Bonfire Hawaiian Pizza Chef Shaun Ursell of Bonfire Bistro

Bonfire Hawaiian Pizza

Chef Shaun Ursell, Bonfire Bistro A crispy, thin crust and fiery ingredients spice up Hawaiian pizza. La Bomba sauce is available at De Luca’s Specialty Foods. Ingredients Pizza Dough 1 cup 1 Tbsp all-purpose flour 1/4 cup semolina 1 pinch sea salt 1 pinch dried thyme 1 pinch instant yeast 1 Tbsp olive oil 1 […]

Bowl of Worms Chicken Noodle Soup by Owner Tomas Sohlberg of Stella's Bakery Cafe

Bowl of Worms Chicken Noodle Soup

Owner Tomas Sohlberg, Stella’s Bakery Cafe Brightly coloured noodles are a kid-approved twist on this classic. Fresh udon noodles are available in the fresh pasta section of most supermarkets. Ingredients Soup 1 small onion, diced 2 stalks celery, diced 2 carrots, diced 1 red pepper, diced 1 cup corn 1 cup peas 1 Tbsp butter […]

British Pub Fare

The Round Table There are few dishes so universally associated with Britain as fish & chips. The zingy tartar sauce is for the fish, while the fries are meant for malt vinegar, a pub standard. Ingredients Tartar sauce 1 cup mayonnaise 2 Tbsp relish 1 Tbsp mustard 1 Tbsp lemon juice 1/4 tsp Tabasco sauce […]

Brooks & Dunn’s Maple Whiskey Pork Spare Ribs by Chef Roger Wilton of MTS Centre

Brooks & Dunn’s Maple Whiskey Pork Spare Ribs

Chef Roger Wilton, MTS Centre Finger-licking ribs were prepared for these country superstars when they rolled into town on April 23, 2006. Ingredients Ribs 4 racks pork spare ribs 4 Tbsp cracked black pepper 2 Tbsp coarse sea salt 1 tsp thyme Barbeque Sauce (makes 4 cups) 1 Tbsp olive oil 1/2 large white onion, […]

Bucatini Pasta with Basil Cashew Pesto

Bucatini Pasta with Basil Cashew Pesto Each fork twirl coats long noodles with heavenly cashew creaminess adding classic comfort to crimini, shiitake, oyster and portobello mushrooms. INGREDIENTS 1 lb bucatini pasta 1 cup assorted mushrooms 1 cup snap peas, bias cut 20 grape tomatoes, halved Juice of 1 lemon 1/4 cup extra virgin olive oil […]

Buddha Burger by Chef/owner Anneen DuPlessis of Boon Burger Cafe

Buddha Burger

Chef/owner Anneen DuPlessis, Boon Burger Cafe Ingredients Buddha Patties 1 Tbsp olive oil 1 large onion, sliced 2 Tbsp minced fresh ginger 1 Tbsp minced garlic 1/4 cube vegetable bouillon 2 Tbsp curry powder 1 Tbsp turmeric 1 tsp ground cumin 1 tsp hot pepper flakes 1/4 cup tomato paste 2 Tbsp water 2 x […]

Butternut Burger by Chef Beth McWilliam, Fresh Café

Butternut Burger

Chef Beth McWilliam Fresh Café Local butternut squash forms the base of this hearty, zippy vegan patty. Flavourful house-made sauces and crunchy garnishes offer pleasing texture and tang in this signature dish. Ingredients Burgers 1 large butternut squash 1 540 ml can white beans, drained and rinsed 1/2 cup cooked quinoa 1 shallot, minced 1 […]

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 […]

Calamari Pasta

Calamari Pasta A wonderful dish and culinary trompe l’oeil to tease palates. INGREDIENTS 1 lb large squid tubes 1 tsp salt juice of 1 lemon 4 Tbsp olive oil 1/2 lb fresh asparagus 1 lb fresh pasta 1 1/2 cup organic white flour 3 large free-run eggs plus 1 egg yolk 1/4 tsp salt Garnish […]

Caldeirada by Chef/owner Arnaldo Carreira of Orlando's Seafood Grill


Chef/owner Arnaldo Carreira, Orlando’s Seafood Grill This traditional Portuguese fish stew celebrates the flavours of the sea with a bounty of fish and shellfish enhanced with a simple tomato broth. Ingredients 3 Tbsp olive oil 2 bay leaves 2 garlic cloves, peeled and chopped 1 red pepper, julienne 1 white onion, sliced 1 sprig cilantro […]

Canard à l’Orange

Canard à l’Orange Chef Justin Bohemier, La P’tite France Chewy candied orange peels add appealing texture and sweetness to luscious duck meat. Orange Sauce zest and juice of 1 orange 1/2 cup white wine 1/4 cup heavy cream 7 tbsp diced butter Candied Orange Peels peel from 1 orange, sliced into small pieces 2 cups […]