Peanut Thai Wrap
Peanut Thai Wrap Chef Dave Schultz, Saucer’s Cafe Ingredients 1
Category: Mains
Smoked Salmon and Wild Rice Pasta
Chef Steven Donnelly, Four Points Sheraton Ingredients Smoked Salmon 3
Jerk Beef Goulash
Chef Lawrence Warwaruk, Lux Solé Ingredients 2 Tbsp butter 1
Rice Pelau
Chef Denesh Bahadoosingh, Tropikis Ingredients 2 1/2-3 pounds chicken (any
Oxtail Stew and Dumplings
Chef Judith Christian, Caribbean Spice Ingredients Stew 3 lbs oxtail,
Doubles
Chef Bindy Tiwari, Bindy’s Caribbean Delights Ingredients Filling 1 Tbsp
Vegetarian Beet Borscht
Chef Ami Hassan, The Falafel Palace Ingredients 5 pounds beets,
Tom Yum Kung
Chef Samloy Kongmanisvong, Siam Thai Ingredients 3 cups clear chicken
Roasted Vegetable Hash with Poached Duck Eggs
Chef Ben Kramer, The Urban Ojas Made with the freshest
Pancakes
Chef Michelle Chapdelaine, Three Sisters Teahouse Born Nancy Green as
Eggs on Toast
Chef Erin Deller, The Terrace Unbelievably, Cheez Whiz has been
Old-fashioned Oatmeal
Chef Tomas Sohlberg, Stella’s Cafe & Bakery Hannah Glasse’s The
British Pub Fare
The Round Table There are few dishes so universally associated
Grilled Lamb with Merlot Thyme Butter
Chef Terry Gereta, Fusion Grill The brown sauce required here
Seared Duck Breast with Duck Confit and Wild Rice Noodles
Chef Terry Gereta, Fusion Grill This duck confit takes three
Seared Digby Sea Scallops with Sweet Soy Marinated Soba Noodles
Chef Terry Gereta, Fusion Grill Chef Terry Gereta gets his
Cornmeal Crusted Baby Pickerel and Rainbow Trout
Chef Terry Gereta, Fusion Grill Chef Terry Gereta adds colour
Mee Kha Tee
Chef Toui Savangsengouthay, Bangkok Thai Take a bite of chile
Pad Po Pak
Chef Toui Savangsengouthay, Bangkok Thai Green curry is the spiciest
Pineapple Curry Prawns
Chef Toui Savangsengouthay, Bangkok Thai The fiery red coconut curry
Confit de Canard avec Cassoulet Blonde
Chef Melissa Makarenko, Resto Gare Duck Sausage available at De
Carrot and Butter Bean Soup
Chef/owner Marla, Bernstein’s Deli Ingredients 2 L chicken stock 2
Curried Pea Bean & Lentil Soup
Chef/owner Marla Bernstein, Bernstein’s Deli Ingredients 2 litres vegetable stock
Boeuf à la Bourguignon
Chef Melissa Makarenko, Resto Gare Ingredients Boeuf Bourguignon 2 cups
Bison Tenderloin Wrapped with Chicken Mousse
Chef/Owner Craig Guenther, The Market 520 Ingredients Chicken mousse 3
Maria’s Garlic Butter Jumbo Shrimp in White Wine Sauce
Owners Maria and Tom De Nardi, Piazza De Nardi Ingredients
Chicken Sausages with Broccoli
Owner Tony De Luca, De Luca’s Specialty Foods The chicken
Roast Turkey with Apple Walnut Stuffing
Culinary Team Canada Ingredients Stuffing 1/2 loaf white bread crust
Roasted butternut squash and wild rice soup
Chef Kim Hayes, Just Off Broadway Combine after dinner drinks
Potato Crusted Arctic Char with Zucchini Cake, Dill Crème Fraîche and Golden Caviar
Christine Casey, Fusion Grill Ingredients Zucchini cakes 4 cups