Vegetarian Cassoulet
Ben Kramer, Diversity Food Services at the University of Winnipeg
Category: Mains
Stuffed Vine Leaves
Chef Rami Aboumrad, Baraka Pita Bakery & Mediterranean Deli At
Deluxe Vermicelli
Linh Tran, Viva Vietnamese Restaurant Don’t be intimidated by this
Duck with Sea Buckthorn demi-glaze
Chef Lorna Murdoch, fusion grill Pan roasted duck with Solberry
Pea Soup with Bacon Brittle
Chef Neil Higginson, Fort Gibraltar Traditional French fare goes glam
Warm Rhubarb Crisp with Basil and White Chocolate Ice Cream
Pastry Chef Richard Warren, The Fort Garry Hotel Instead of
Duck Breast with Potatoes and Wild Mushrooms
Chef Alexander Svenne, Bistro 7 1/4 Earthy and rich, this
Gnudi with Asparagus, tomato and poached egg
Chef Alexander Svenne, Bistro 7 1/4 Sunshine spills from a
Grilled Octopus with Orange and Chorizo
Chef Alexander Svenne, Bistro 7 1/4 Spicy chorizo and a
Red Snapper with Curry-Pineapple Baked Beans and Purple Potato Hash Browns
Chef Andy Arjoon, Billabong Bar & Bistro Commonly eaten down
Thai Chile Noodle Salad
Chef Andy Arjoon, Billabong Bar & Bistro This playful explosion
Dragon Bowl
Collective member Esan Azore, Mondragon Bookstore & Coffeehouse Get vitamins
Voyageur Stuffed Chicken with Cranberry Maple Sauce
Chef Neil Higginson, Fort Gibraltar Savoury roasted chicken pairs perfectly
Port and Black Cherry-Braised New Zealand Lamb Shank
Chef Andy Arjoon, Billabong Bar & Bistro Fall-off-the-bone lamb dissolves
Spaghetti alla Bolognese
Chef Todd Bjornson, Bombolini Low and slow simmering is key
Picanha Steak with Chimichuri and Farofa
Chef Michael Day, Hermanos Grill a 10 oz cut of
Bonfire Hawaiian Pizza
Chef Shaun Ursell, Bonfire Bistro A crispy, thin crust and
Manila Clams with Grilled Portuguese Water Bread
Chef Shaun Ursell, Bonfire Bistro This garlicky broth is reminiscent
Barbeque Duck
Chef Hong Jian Zhu, North Garden Restaurant Presentation of this
Steamed Fish Fillet with Lotus Flower
Chef Hong Jian Zhu, North Garden Restaurant Lotus flower, wolfberries,
Pan-Fried Pork Dumplings
Chef/owner Wei Quan Zhu, Logan Corner These crispy, golden packages
Spicy Shanghai Noodles
Chef/owner Wei Quan Zhu, Logan Corner The long, uncut noodles
Southwest Chorizo Soup
Owner Dave Schultz, Saucer’s Café Chipotle and chorizo add good
Pumpkin Seed-Crusted Pork Tenderloin with Pomegranate Syrup
Owner Dave Schultz, Saucer’s Café Meat and potatoes are sweetened
Hong Kong Lettuce Wrap
Chef/owner Lawrence Wararuk, Luxalune Gastropub Lest we forget that food
Lamb Masala
Chef/owner Lawrence Wararuk, Luxalune Gastropub The robust aroma and flavours
Spicy Tuna Sandwich
Chef/owner Wendy Murray, The Underground Café Simple ingredients and little
Caldeirada
Chef/owner Arnaldo Carreira, Orlando’s Seafood Grill This traditional Portuguese fish
Herb-crusted Pickerel with Lemon-Basil Sauce
Chef Darryl Riddle, Le Garage Café A herbaceous crust coats
Aloo Bronte
Chef Darryl Riddle, Le Garage Café Sneak in a healthy