Vegetable Bruschetta
Owner Dave Schultz, Saucer’s Café The classic Italian appetizer gets
Category: Appetizers
Hong Kong Lettuce Wrap
Chef/owner Lawrence Wararuk, Luxalune Gastropub Lest we forget that food
Hummus with Toasted Garlic Pita Chips
Chef/owner Wendy Murray, The Underground Café Simple ingredients and little
Tuna Carpaccio
Chef/owner Arnaldo Carreira, Orlando’s Seafood Grill For a refreshing first
Goat Cheese Parcels with Red Onion Compote
Chef Darryl Riddle, Le Garage Café Each golden flake of
Beef Fatire
Chef Rami Aboumrad, Baraka Pita Bakery & Mediterranean Deli Seven
Funghi Deliziosi
Bellissimo Chef/co-owner Greg Anania The earthiness of mushrooms matches well
Sweety Beety Cones
Chef Cho Venevongsa, Wasabi on Broadway Earthy prairie beets get
Seafood Ceviche
Chef Cho Venevongsa, Wasabi on Broadway Using citrus to cook
Jets Roll
Chef/owner Don Hoang, Meiji Sushi A shout out to the
Baked Oysters
Chef/owner Don Hoang, Meiji Sushi Tart and creamy Japanese mayonnaise
Confit and Marinated Tomatoes with Grilled Bread, Chèvre and Salad Greens
Ben Kramer, Executive Chef, Diversity Foods Robust tomatoes, fresh herbs
Gin olives
Patent 5 Distillery – Callan Anderson Gin Olives A short
Golden Cups
Golden Cups Mint leaves add freshness to these sweet and
Hummus
Cordova Tapas & Wine – Karli Smith Hummus A few unexpected
Cauliflower Flatbread
Cordova Tapas & Wine – Karli Smith Cauliflower Flatbread Sweet apricot
Stuffed Arancini
Cibo Waterfront Café – Sean Smith Stuffed Arancini Tangy Genovese
Romesco Eggplant Bruschetta
Cibo Waterfront Café – Sean Smith Romesco Eggplant Bruschetta Chef
Pintxo Deluxo
An ode to San Sebastian’s pintxo bars, this bite-size snack
Calypso Kebabs
This Trinidadian dish is a harmonious mix of spicy, sweet
Scallop on the Half Shell
Salmon roe adds a briny pop, emphasizing oceanic flavours. INGREDIENTS
Mac & Cheese
Bothwell Old Cheddar adds sharpness and pretzel crumble adds crunch
Spring Roll
Chef/Owner Geoffrey Young Kum Koon Garden Vietnamese spring rolls use
Lotus Leaf Sticky Rice
Chef/Owner Geoffrey Young Kum Koon Garden Lotus leaf adds fragrant
Smoked Salmon and Goat Cheese Tart
Smoked Salmon and Goat Cheese Tart Goat cheese and a
Pickerel Cheek Pops
Pickerel Cheek Pops Delicate pickerel is accented here with sourness
Beet Fritters
Chef Gurdeep Singh Prairie’s Edge Chef Gurdeep’s dishes feature Manitoba
Mushroom Perogies
Mushroom Perogies This recipe takes a familiar dish into fresh
Beet Chips
Chef Colin Dick Pineridge Hollow Creating homey food with big
Pesto Tomato Baked Brie
Pesto Tomato Baked Brie The savoury topping pairs well with