Six Peppercorn Seared Ahi with Wild Rice Pilaf and Green Tea Reduction
Chef Andy Arjoon, Coyote Cafe Ahi (sashimi grade tuna) is
Category: Mains
Oven Fried Chicken
Winnipeg International Centre Instructor Veena Chidambaram notes that it is
Panang Curry
Chef/Owner Tsai Lin, Bangkok Thai When eating at Thai restaurants
Tom Yum Goong Soup
Chef/Owner Tsai Lin, Bangkok Thai This soup uses common Thai
World Famous Pad Thai
Chef Pradith Uksornpim, Sawatdee Thai Like the burger in North
Yellow Curry
Chef Pradith Uksornpim, Sawatdee Thai Chef Pradith’s elaborate carvings for
Grilled Teriyaki Game Hen
Jane’s Restaurant Serve these plump pieces of poultry slathered in
Herb-crusted Bison Carpaccio with Tomato Chutney
Jane’s Restaurant Bison, with its assertive flavour and natural tenderness,
Hausfrauen Art (Herring Fillets)
Chef/owner Kurt Wagner, Gasthaus Gutenberger The mild fish provides a
Erbsensuppe (Pea Soup)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a
Wurstsalat (Sausage and Cheese Salad)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a
Russian borscht
Chef Ryan Muir, Soup Pierre This soup is highlighted by
Chicken Livers
Executive Chef Paul Masserey, Pasta La Vista/Breadworks When making this
Tropical Mango and Chicken with Spinach Soup
Chef Ryan Muir, Soup Pierre The surprisingly light mango broth
Uncle Julian’s Herb-Encrusted Lamb Chop with Balsamic-Blueberry Sauce
Chef Ben Kramer, Lux Solé The first note is sweetness,
Pan-Seared Pike with Candied Tomatoes
Chef Ben Kramer, Lux Solé The pungent rye strikes first,
Grilled Bison Tenderloin, Potato Flan and Shiitake Mushroom Vinaigrette with Fresh Arugula
Chef Ben Kramer, Lux Solé The first note is textural,
Pesto Pizza
Chef Ben Kramer, Lux Solé The tang of the parmesan,
Cashew Crusted Salmon with Maple-Miso Glaze
Chef/owner Chris Stoneham, Enorae Bistro Salmon should not be marinated
Pan-Roasted Quail with Black Currant Demi Glace, Vegetables and Arugula
Chef Lorna Murdoch, fusion grill Black currant sauce is very
Celery Root Salad, Seared Scallops and Marinated Manitoba Golden Caviar
Chef Makoto Ono, Edohei The first bite of this dish
Green Deluxe Shrimp Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Shrimp & Spinach Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Orange Shrimp & Scallop Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Lemon Garlic Prawns
Head Chef Geoff Stevens, Bonfire Bistro For the best quality
Veal Scaloppine with Marsala Demi-Glace
Head Chef Geoff Stevens, Bonfire Bistro Demi-glace is a rich
Coquille St. Jacques Gratinée
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Fresh, clean scallops are revered
Coq au Vin
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Although modern recipes often substitute
Roast Goose with Semmelknoedel (bread dumplings)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Roast goose is a very
Sable Fish • Creamed Leeks • Mushroom Consommé
Chef Makoto Ono, Gluttons Bistro Smoky and sweet barbeque flavours