Beet and goat cheese agnolotti
Chef Eric Lee, Pizzeria Gusto Earthy beets, verdant peas
Category: Recipes by Restaurant
Prawns Two Ways
Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Prawns Bourgignon 2 Tbsp
Medjool Date, Mascarpone, Maple Syrup, Pistachios
Chef Adam Donnelly, Segovia These salty-sweet bites of heaven excite
Barbeque Pork Neck, Spicy Lime Dressing, Green Beans, Tomatoes
Chef Adam Donnelly, Segovia Tender, savoury pork neck pops with
Lobster-stuffed Young Chicken
Chef/owner Scott Bagshaw, Deseo Bistro Ingredients 2 Tbsp lobster meat
Albacore Tuna a la Plancha, Mojo Rojo
Chef Adam Donnelly, Segovia Melt-in-your mouth slices of fleshy,
Avocado, Hearts of Palm, Coconut and Pineapple Vichyssiose
Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Vichyssiose 10 garlic cloves
Roast Butternut Squash and Beef Tataki Salad
Chef/owner Scott Bagshaw, Deseo Bistro Ingredients 1/2 butternut squash, oven
Sea Bream, Catalan Spinach, Chermoula, Pine Nuts, Aïoli
Chef Adam Donnelly, Segovia This simple tapa from eastern Spain
Chocolate Cupcakes
Owner Beth Grubert, Baked Expectations Moist, fluffy and dangerously addictive,
Cocoa Meringue
Owner Beth Grubert, Baked Expectations Light-as-air, melt-in-your mouth meringue, frothy
B52 Cheesecake
Owner Beth Grubert, Baked Expectations With its pretty ombré layers
Strawberry Chocolate Pecan Torte
Owner Beth Grubert, Baked Expectations Thick chocolate ganache gives way
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
Tomato & Basil Sorbet with Pernod
Chef Greg Callis, Nicolino’s Fleshy oxheart, brandywine or roma tomatoes
Venison Brochettes with Pomegranate and Sour Cherry
Chef Angela Baschuk, Pineridge Hollow Venison is a wonderfully lean
Frozen Saskatoon & Lemon Meringue Torte
Chef Angela Baschuk, Pineridge Hollow This light and icy torte
Chocolate Oblivion
Pastry Chef Doug Krahn, The Gates on Roblin Chef Doug
Chocolate Marquis
Pastry Chef Doug Krahn, The Gates on Roblin Chef Doug
White Chocolate Berry Cream Puffs
Pastry Chef Sumi Saito, Prairie Ink Cafe Just in time
Chocolate Raspberry Cheesecake
Pastry Chef Sumi Saito, Prairie Ink Cafe This not-too-sweet cheesecake
Miso Soup
Chef Bee Venevongsa, Meiji Miso soup is made from a
Almond Chicken Pasta
Chef Peter Karamchand, Buffalo Stone Café This fragrant pasta dish
Cattail fritters with FortWhyte Farms honey and vanilla ice cream
Chef Peter Karamchand, Buffalo Stone Café Picked at the beginning
Bison Tendorloin with Mini-Yorkshire Pudding
Chef Peter Karamchand, Buffalo Stone Café This clever presentation combines
Manitoba Pork with Apricot Chutney
Chef Michael Neil, Pineridge Hollow A vibrant apricot topping dresses
Wild Mushroom Ragoût on a Manitoba Wild Rice Latke
Chef Michael Neil, Pineridge Hollow This elegant starter riffs off
Winnipeg Lake Fish Roulade with Sorrel-Tomato Salad
Chef Michael Neil, Pineridge Hollow The strong flavour of whitefish
Apple Tarte Tatin
Chef Michael Neil, Pineridge Hollow Served warm right out of