Sea Bream, Catalan Spinach, Chermoula, Pine Nuts, Aïoli
Chef Adam Donnelly, Segovia This simple tapa from eastern Spain
Category: Mains
Quebec: Laurentian Hills Wild Mushroom & Benedictine Blue Cheese Tart
Chef Nick Beaumont, The Fairmont This elegant tart can be
The Prairies: Chorizo Stuffed Roast Turkey Breast with Fall Fruit & Goat Cheese Bread Pudding
Chef Nick Beaumont, The Fairmont Update your traditional roasted turkey
The Maritimes: Atlantic Seafood Trio
Chef Nick Beaumont, The Fairmont Complementing textures intermingle with vibrant
Kugelhopf
Chef Dave Bergmann, Bergmann’s on Lombard Part cake, part bread,
Grass Roots Waffles
Baker Tabitha Langel, Grass Roots Prairie Kitchen A brunch favourite
Savoury Bread Pudding
Baker Tabitha Langel, Grass Roots Prairie Kitchen This is a
Brooks & Dunn’s Maple Whiskey Pork Spare Ribs
Chef Roger Wilton, MTS Centre Finger-licking ribs were prepared for
Almond-Crusted Stuffed Chicken Breast
Chef Greg Anania, Bellissimo The almond crust adds a satisfying
Pork Tenderloin with Wild Mushroom & Port Reduction
Chef Greg Anania, Bellissimo The full flavour of the pork
Market Vegetable Soup
Chef Tom Janzen, Bread & Circuses’ This finely-diced vegetable
Steak According To Jim
Chef Tom Janzen, Bread & Circuses’ This meat and potatoes
Tomato Tapas Trio
Chef/owner Morgan Carnegie, Luce This trio showcases distinct flavours: the
Pescatore Mediterraneano
Chef Greg Callis, Nicolino’s The sweetness of local tomatoes is
Trout Trifle with Horseradish Dressing
chef barry saunders, The Current This vibrant dish marries Manitoba
Spiced Lamb with Pistachio Labneh & Celeriac Purée
chef barry saunders, The Current Lebanese cheese yogurt helps to
Venison Brochettes with Pomegranate and Sour Cherry
Chef Angela Baschuk, Pineridge Hollow Venison is a wonderfully lean
Northern Pike Cakes with Cilantro Cucumber Chutney
Sous Chef Thomas Stuart, Fude These delicate fish cakes can
Spiced Pork Tenderloin With Rhubarb Chutney
Sous Chef Thomas Stuart, Fude This tangy-sweet rhubarb chutney is
Bison Stir-Fry
Chef Robert Duehmig, The Chocolate Shop This lean game meat
Consommé with Bison Ravioli
Chef Robert Duehmig, The Chocolate Shop The silky rich broth
Wild Arctic Char Churchill Trader’s Table style with Cumberland Sauce
Chef Robert Duehmig, The Chocolate Shop This upscale shore lunch
Lettuce Wraps
Executive Chef Tristan Foucault, formerly of Hu’s on First Asian
Wild Mushroom Soup
Executive Chef Jason Gower, Delta Winnipeg Hotel This rich and
Beef Tenderloin with Goat Cheese-Wild Mushroom Crust, Shallot Infused Balsamic, Black Currant Reduction
Chef David Bergmann, Bergmann’s on Lombard The buttery tenderloin is
Beet Borscht
Cookbook author Pamela Reiss, Desserts Plus In this part of
Laotian Hot and Sour Soup
Manager Jimmy Sayavong, Vientiane The ingredients may sound exotic and
Almond Chicken Pasta
Chef Peter Karamchand, Buffalo Stone Café This fragrant pasta dish
Bison Tendorloin with Mini-Yorkshire Pudding
Chef Peter Karamchand, Buffalo Stone Café This clever presentation combines
Pâté Campagne
Chef Justin Bohémier, La P’tite France This is good old-fashioned