MAINS

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 […]

Free range chicken and lobster ragoût in puff pastry baskets by Executive Chef Jason Gower of Delta Winnipeg's Blaze Bistro

Free-Range Chicken and Lobster Ragoût in Puff Pastry Baskets

Executive Chef Jason Gower, Delta Winnipeg’s Blaze Bistro This dish glams-up a traditional chicken pot pie by adding succulent lobster to the mix. The piquant asiago and creamy liquid are accented by sweet hints of lobster and tender chicken. Ingredients Ragoût 1 boneless, skinless chicken breast, diced 1 cooked lobster, 1-1 1/2 lbs, diced 1 […]

French Onion Soup by Chef Pierre Molin of Red Lantern Restaurant

French Onion Soup

Chef Pierre Molin, Red Lantern Restaurant While preparing his french onion soup, Chef Pierre regaled his audience with interesting jokes and facts, one of which was that the number of folds in a chefs hat refers to the number of ways he or she can prepare potatoes. Ingredients Broth 5-8 large white onions, julienned 6 […]

French Onion Soup by Chef Tristan Foucault of Peasant Cookery

French Onion Soup

Chef Tristan Foucault, Peasant Cookery Ingredients Sachet 3 bay leaves 1 Tbsp black peppercorns 5 sprigs thyme Soup 9 large yellow onions 6 Tbsp unsalted butter veal stock or sodium reduced beef broth kosher salt sherry vinegar Croutons 1 baguette olive oil 6 slices Gruyère 1 1/2 cups grated Gruyère Method Sachet 1. Place the […]

Game Meat Tourtière

Chef Eraj Jayawickreme The Velvet Glove Bison, duck, elk, quail, partridge and venison are combined in this local version of a seasonal favourite. Ingredients Filling 1 1/2 cups chicken stock 1 1/2 medium onions, chopped, divided 4 garlic cloves, chopped, divided 5 whole black peppercorns 5 sprigs thyme 2 bay leaves 2 lbs assorted game […]

Gnudi with Asparagus, Tomato and Poached Egg by Chef Alexander Svenne of Bistro 7 1/4

Gnudi with Asparagus, tomato and poached egg

Chef Alexander Svenne,  Bistro 7 1/4 Sunshine spills from a poached egg creating a yolky sauce for this celebration of summer.

Grass Roots Waffles by Baker Tabitha Langel of Grass Roots Prairie Kitchen

Grass Roots Waffles

Baker Tabitha Langel, Grass Roots Prairie Kitchen A brunch favourite for all generations, waffles can be made ahead of time, frozen and then popped into the toaster once company arrives. Grass Roots’ waffles are extra hardy, made with fresh ground whole grain flour from its sister company Tall Grass Prairie Bakery. Ingredients 2 cups organic […]

Grass-fed Beef Burger by Stella's Café and Bakery

Grass-fed Beef Burger

Stella’s Café and Bakery Brawny and lean, these Manitoba made patties standout sandwiched in fluffy, fresh-baked foccacia. Ingredients Grass-fed Burger Patties 1 1/2 lb grass-fed ground beef 1/3 cup sour cream 1 tsp dried thyme 1 Tbsp chopped fresh parsley 1 tsp ground black pepper Burger Sauce 1 Tbsp olive oil 3/4 cup onion, 1/4″ […]

Gravlax by Stella's Café and Bakery

Gravlax – Scandinavian Cured Salmon

Stella’s Café and Bakery Sweet and salty mingles throughout the delicate flesh of this no-cook meal. Ingredients Gravlax 1/4 cup coarse sea salt 1/3 cup white sugar 1 Tbsp cracked black pepper 1 kg fresh salmon, skin on boneless fillet 1/2 cup coarsely chopped fresh dill 4 slices Danish rye bread 2 pieces leaf lettuce […]

Greek Style Lamb Chops

Loving Lamb Chef David Bergquist Bailey’s Greek Style Lamb Chops After being marinated overnight, grilled lamb chops are fast cooking and make a great weeknight dinner option. INGREDIENTS 2-3 Tbsp olive oil 1 Tbsp lemon juice pinch crushed garlic pinch oregano 4 lamb chops METHOD 1. Mix together all ingredients except lamb chops to create a Greekstyle marinade. 2. Marinate lamb […]

Green Bean Shiraae

Chef Edward Lam Yujiro The nutty flavour of sesame seeds complements crisp beans Ingredients 1 pkg whole button mushrooms 2 Tbsp olive oil 4 Italian sausages, grilled 2 cloves garlic, minced 1 red or yellow pepper, cut in 1/4″ strips 1 Tbsp white wine pinch of salt Method 1. Sauté mushrooms in olive oil on […]

Green Deluxe Shrimp Dumpling by Chef Ming Chen and Chef Geoffrey Young of Kum Koon Garden

Green Deluxe Shrimp Dumpling

Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden Cool to the touch, the first note is textural as you bite through the chewy wrapper into the firm meatiness of the shrimp and the crunchiness of the bamboo shoots. The sweet shrimp is accented by the garden freshness of the carrot and pea. Shrimp […]

Green spider roll by Chef Cho Venevongsa of Wasabi On Broadway

Green spider roll

Chef Cho Venevongsa, Wasabi On Broadway Ingredients Roll 1 cucumber 1/2 sheet nori Filling 1 soft shell crab 1/2 tsp salt 1/4 cup cornstarch 1 cup cooked sushi rice 1 Tbsp tobiko (fish roe) 1 Tbsp mayonnaise 1/2-1 tsp spicy sauce 20 radish sprouts 1 tsp sesame seeds Method To serve 1.   Place one length […]

Grilled Bison Tenderloin, Potato Flan and Shiitake Mushroom Vinaigrette with Fresh Arugula by Chef Ben Kramer of Lux Solé

Grilled Bison Tenderloin, Potato Flan and Shiitake Mushroom Vinaigrette with Fresh Arugula

Chef Ben Kramer, Lux Solé The first note is textural, with a tender mouthfeel. The rich cheese and potato perfectly balance the lean bison. Earthy mushroom harmonizes beautifully, while arugula gives it a delightfully peppery staccato finish. Lux Solé buys its bison from Hidden Acres Buffalo Ranch, located near McCreary, which receives its hay from […]

Grilled Grass-Fed Beef Steak with Potato Gratin by Chef Lorna Murdoch of fusion grill

Grilled Grass-Fed Beef Steak with Potato Gratin

Chef Lorna Murdoch, fusion grill Lean and tender grass-fed beef has a distinct brawny taste. Available at Humboldt’s Legacy, 887 Westminster Ave, 772-1404. Ingredients Potato Gratin 3 lbs Yukon gold potatoes, peeled, cut into 1/8″-thick slices 1 1/2 tsp coarse kosher salt 3/4 tsp ground black pepper 1 1/2 tsp dried thyme 1 1/2 cups […]

Grilled Lamb with Merlot Thyme Butter

Chef Terry Gereta, Fusion Grill The brown sauce required here is a thin gravy made from brown stock and a roux of flour and fat. Wine pairing: Tinhorn Creek Vineyards Estate Bottled Merlot Ingredients Thyme butter 1/2 cup Merlot 2 Tbsp cracked black pepper 4 sprigs fresh thyme 1 cup butter, room temperature Demi-glaze 1/2 […]

Grilled Milk Fed Veal Chop with Shiitake Peppercorn Cream Sauce

Chef Fraser MacLeod, 529 Wellington A good stock is the basis for a great sauce. These more elusive veal bones can be found at your meat counter and are worth seeking out. Ingredients Sauce 1 Tbsp canola oil 3/4 cup shiitake mushrooms, sliced with stems removed 2 Tbsp of green peppercorn 1 tsp of shallots […]

Grilled Octopus with Orange and Chorizo by Chef Alexander Svenne of Bistro 7 1/4

Grilled Octopus with Orange and Chorizo

Chef Alexander Svenne, Bistro 7 1/4 Spicy chorizo and a smoky char lend land elements to aquatic octopus, while syrup-soaked oranges inject pops of sweetness. Ingredients 1 octopus 1/2 cup red wine vinegar 1 chorizo sausage 1 small orange 1 cup sugar 1/2 cup water Method Octopus 1. Place octopus in a large pot with […]

Grilled Raspberry Chipotle Turkey by Chef Danny Kleinsasser of Danny's Whole Hog Barbeque & Smokehouse

Grilled Raspberry Chipotle Turkey

Chef Danny Kleinsasser, Danny’s Whole Hog Barbeque & Smokehouse Grilled on the barbeque, turkey becomes fall-off-the-bone tender. This will become a go-to favourite in your party repertoire. Danny’s Own sauces and spice blends available at various supermarkets and specialty food stores. Ingredients 15 lb turkey 1 cup Danny’s Own Special Spice Blend 1/3 cup canola […]

Grilled Salmon with Sweet Mustard Glaze by Chef Joe Dokuchie of Tavern In The Park

Grilled Salmon with Sweet Mustard Glaze

Joe Dokuchie, Tavern In The Park The chef recommends spraying both the grill and the salmon with a non-stick cooking spray (he uses Vegalene) before grilling. This prevents sticking and also stops the salmon from having the “motor oil” flavour sometimes caused by cooking oil. Be careful, however, as flames may shoot up when spraying […]