Beet Bowl
Beet Bowl This hearty dish uses beet four ways, including
Category: Appetizers
Caesar Salad
Caesar Salad This recipe reminds us never to settle for
Tamarind Tofu
Tamarind Tofu Deep fried crispy tofu pairs well with tamarind
Tandoori Chicken Tikka
Tandoori Chicken Tikka A long marinade keeps these chicken bites
Za’atar Saj
Chef Adam Tayfour Les Saj The saj, a dome-shaped cooking
Dungeness Crab Cake with Apple Slaw
Dungeness Crab Cake with Apple Slaw Delicate gourmet crab meat
Wedge Salad
Wedge Salad A beloved classic gets an “everything bagel” upgrade
Arctic Char
Quinlan Cook Smith Restaurant, Inn At The Forks Motto: “Keep
Pan Seared Scallops in Squid Ink Adobo
Recipe: Chef Jeremy Senaris Squid ink adds dramatic effect to
Falafel Plate Dips
Falafel Plate Dips The healing power of sesame seeds in
Zuppa Toscana
Zuppa Toscana Health intentions do not go ignored in this
Pumpkin Apple Spice Soup
Wouter Gorter Sana Souphouse RECIPE INSPIRATION In 2014, co-owners Wouter
Challah/Koilech
The Toast of the Town Chef Arthur Gunn Gunn’s Bakery
Pandesal Buns
Ready to Roll Chefs Genevieve and Nikki Melegrito Sugar Blooms
Cranberry Walnut Bread
Joyeux Noël Chef Alix Loiselle La Belle Baguette With two
Danish Rye
Rise to the Challenge Chef Scott Evans Stella’s Bakery The
Green Carrot Juice Co
Owner Obby Khan RECIPE INSPIRATION Former Blue Bomber Obby Khan married
Verde Juice Bar
Owner Giorgio Mantas RECIPE INSPIRATION Wolseley area Verde Juice Bar has
Baked Falafel Board
Baked Falafel Board Move over charcuterie: this vegan and gluten
Escargots
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed
Salad Niçoise
Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the
Chickpea Soup
Chef Norm Pastorin The Cornerstone Flavourful garnishes add punch
Butternut Cups
Chef Sean Bernard The Roost Social House These bite size appies
Olives Escabeche
Manager Mike Fox Albert Street Cocktail Company A hit
Butternut Squash & Shrimp Bisque
Chef Quentin Harty RBC Convention Centre Using shrimp stock puts a
Caprese Salad in a Prosciutto Bowl
Chef Quentin Harty RBC Convention Centre Simple ingredients and creative presentation
Roasted Corn Salad
Chef Melissa Hryb Marion Street Eatery Feta adds a sharp
Market Salad
Market Salad Chef Sean McKay of Mitchell Block Sunchokes are
Crispy Brussels Sprouts with Preserved Egg Yolk and Charred Lemon Aioli
Crispy Brussels Sprouts with Preserved Egg Yolk and Charred Lemon
Tabbouleh
Tabbouleh Chef Mohamed Ali Ben Ahmed Shawarma Khan This summer