MAINS

Doubles

Chef Bindy Tiwari, Bindy’s Caribbean Delights Ingredients Filling 1 Tbsp amchur masala 2 1/2 cups water, divided 3 Tbsp oil 1 onion, chopped 5 cloves garlic, minced 1 (16 oz) can chickpeas, drained 1 Scotch bonnet chile, seeds and stem removed, minced 1 tsp ground cumin Salt & pepper, to taste Bara 3 cups flour […]

Dragon Bowl by Collective member Esan Azore of Mondragon Bookstore & Coffeehouse

Dragon Bowl

Collective member Esan Azore, Mondragon Bookstore & Coffeehouse Get vitamins and energy with this Thai-flavoured salad packed with proteins such as seeds and tofu. Ingredients Miso Dressing 1/2 cup white miso 1/2 cup tahini, stirred well 1/4 cup apple cider vinegar 1 Tbsp sesame oil 1/4 cup chopped ginger 1/4 cup chopped garlic 1/2 cup […]

Duck Breast and Green Mango Salad with Sesame-Mint Dressing

Chef Dario Pineda-Gutierrez, Café Dario Firm, green-skinned mangoes offer tart contrast to the sweet berries and herbaceous dressing. Basting the duck adds dimension to this hearty salad. Ingredients Dressing 1/4 cup sesame oil 1/2 cup sushi vinegar 1/2 cup fresh mint 1/2 cup fresh parsley 1 tsp Dijon mustard Salad 2 boneless duck breasts 2 […]

Duck Breast with Potatoes and Wild Mushrooms by Chef Alexander Svenne of Bistro 7 1/4

Duck Breast with Potatoes and Wild Mushrooms

Chef Alexander Svenne, Bistro 7 1/4 Earthy and rich, this local duck dish evokes our province on a plate.  Ingredients Duck 4 large duck breasts, score the skin salt and pepper 1 lb baby potatoes, boiled and sliced 1 lb assorted wild and button mushrooms 1 sprig fresh thyme 1/2 cup Parmesan cheese Sauce 1/2 […]

Duck Breast, Alligator Sausage by Chef Lee Fry of The Billabong Bar and Bistro

Duck Breast, Alligator Sausage

Chef Lee Fry, The Billabong Bar and Bistro Duck is an Australian favourite. Its red meat flavour is complemented by woodsy rosemary and pungent garlic purée. Savoury alligator and pork sausages taste similar to poultry and are a wildly delicious accompaniment to this classic cut of meat. Purple beets and bright orange yams add an […]

Duck Chilequiles

Chef Chris Gama Clementine Café Chef Chris has been pushing menu boundaries while helming Clementine Café, the Exchange District’s all-day breakfast hot spot. Adding inventive flavour combinations and elegant twists, he bowls over breakfast-goers by adding duck confit to traditional Mexican chilequiles. Yogurt panna cotta gets seasonally tweaked with sweet probiotics, vegetation, and a punch […]

Duck done three ways by Chef Ray Miller of York The Hotel

Duck done three ways

Chef Ray Miller, York The Hotel Chef Ray chose to feature duck because he says it is the best thing he has ever eaten. This elegant presentation features a taste of duck confit, succulent duck breasts and rich foie gras. Raw duck foie gras and whole duck can be purchased at Stephen & Andrews. Note: […]

Duck Fingers

Chef/Owner Leighton Fontaine Osborne Village Cafe Salt and vinegar chips add bright acid punch and optimum crunch to tender duck meat Ingredients 6 medium eggs 1 cup milk 2 Tbsp seasoning salt 2 Tbsp Montreal chicken spice 3 cups all purpose flour 1 cup salt and vinegar chips 2.2 lbs of duck tenderloins 2 Tbsp […]

Duck with Sea Buckthorn Demi-glaze by Chef Lorna Murdoch of fusion grill

Duck with Sea Buckthorn demi-glaze

Chef Lorna Murdoch,  fusion grill Pan roasted duck with Solberry sea buckthorn infused demi-glaze, wilted greens and wild rice potato latke at fusion grill. Ingredients 1 whole duck, cut into 8 pieces 2 celery ribs, cut into 2″ lengths 2 carrots, quartered 8 whole black peppercorns 2 medium onions, halved with skins on 4 L […]

Eggplant Involtini

Chef Michele Di Fonte Monticchio Fluffy and light battered eggplant encapsulates creamy ricotta Ingredients 2 large eggplants 1/2 cup flour 1 Tbsp olive oil 1 cup ricotta cheese 1 clove of garlic, minced 1 cup pecorino romano or parmesan pinch of salt and pepper 1/3 cup whole basil leaves 1 egg 5 cups tomato sauce […]

Eggplant Moju by Chef Peter Bastian of Taste of Sri Lanka

Eggplant Moju

Chef Peter Bastian, Taste of Sri Lanka One of Chef Peter’s most recognized items, eggplant doju is pleasantly mild despite being classified as a curry dish. The spongy eggplant absorbs all the flavours in the pan, especially the sweetness of coconut milk and brown sugar. Chef Peter recommends serving it over basmati rice. Ingredients 2 […]

Eggplant Roulade

Phil Andrews Blaze Restaurant and Lounge, Delta Hotel by Marriott Motto:  “Food is my animal!” Executive Chef Phil Andrews serves a fresh summer menu with familiar fare that local diner’s crave – but with healthy alternatives that appeal to business travellers seeking a variety of smart dishes. All about offering delicious options, Phil touts a […]

Eggs on Toast

Chef Erin Deller, The Terrace Unbelievably, Cheez Whiz has been around since 1953. The cheesy sauce helps this recipe go retro and will be a surefire hit with kids. A dramatic garnish adds flair for adults. Ingredients 4 eggs, hard-boiled 2 Tbsp butter 2 Tbsp flour 1 cup milk 3-4 Tbsp Cheez Whiz 4 pieces […]

Elk Saltimbocca

by Chef Alexander Svenne Pineridge Hollow Saltimbocca is an Italian appetizer traditionally made with veal scallops. Chef Alex has given it a Manitoba twist using elk and wild turkey. Note: You will need 8 wood skewers. Ingredients 1 lb elk tenderloin Salt & pepper 4 slices smoked wild turkey breast (any turkey will do) 8 […]

Enoteca Duck

Chef Scott Bagshaw Enoteca Charred lemon adds a kicky, funky edge to this dish. Black garlic can be found at gourmet food stores like De Luca’s Specialty Foods. Ingredients Pistachio Curry 1/8 cup chopped onion 1/8 cup chopped carrot 1 clove garlic 1 Tbsp curry paste fish sauce, to taste 1/2 cup pistachios Charred Lemon […]

Erbsensuppe (pea-soup) by Chef/owner Kurt Wagner, Gasthaus Gutenberger

Erbsensuppe (Pea Soup)

Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a traditional favourite in Germany. This recipe offers depth in flavour that comes from ham, beef stock and an accent of marjoram. A kick of the spicy and slightly bitter marjoram is followed by the mellowness of the potato and peas. Ingredients 2 cups whole green […]

F.O.O.D.

Garlicky Kale with Red Potatoes Ingredients 1 large bunch kale or collard greens 2 lbs red potatoes, scrubbed 1 Tbsp olive oil 1 small onion 3-4 cloves garlic, smashed with side of knife blade 1/4-1/2 cup water, for steaming Juice of 1 lemon 1 Tbsp olive oil or Earth Balance non-GMO “buttery spread” Salt and […]

Fettuccine alla Diva by Chef Giacomo Appice of Tre Visi

Fettuccine alla Diva

Chef Giacomo Appice, Tre Visi Fettuccine egg noodles turn rosy with this sweet, creamy tomato sauce. Butterfly shrimp for a pretty presentation. Ingredients 1/4 cup onion, chopped 2 cloves garlic, minced 2 Tbsp butter 1 cup asparagus, blanched and chopped 1 cup crimini mushrooms, sliced 1/4 cup white wine 2 cups cream 1 cup tomato […]

Fettuccine Paolina with Chicken by Chef Giacomo Appice of Tre Visi

Fettuccine Paolina with Chicken

Chef Giacomo Appice, Tre Visi Earthy shiitakes and tender chunks of chicken make for a rustic dish. A sprinkle of sharp parmigiano on top adds bold flavour. Ingredients 4 cloves garlic, minced 4 Tbsp olive oil 2 cups shiitake mushrooms, stems removed and sliced 2 red peppers, roasted, seeded, peeled and diced 1 14-oz can […]

Fish Slices in Sichuan Hot Chile Broth

Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Dried chiles and Sichuan wild pepper are used to flavour this dish, but can be removed before eating. INGREDIENTS: 1 lb pickerel fillet 1/2 tsp salt and pepper 2 tsp potato starch 1 egg white 2 tsp yellow rice wine 2 tsp + 3 Tbsp vegetable […]