Smoked Beef Carpaccio
Smoked Beef Carpaccio Courtesy of Chef Melissa Makarenko – Peasant
Category: Recipes by Restaurant
Rainbow Roll
Rainbow Roll Courtesy of Sunny Chen – Owner, Blüfish INGREDIENTS
Lobster Salad and Chips
Lobster Salad and Chips Courtesy of Chef Rowell Clarina –
Fish ‘n Chips
Fish ‘n Chips Courtesy of Chef Mary Vartsakis – Fergie’s Fish
Pickerel Chowder
Pickerel Chowder Courtesy of Chef Allyson Martin – Gull Harbour INGREDIENTS
Salt and Vinegar Pickerel
Salt and Vinegar Pickerel Courtesy of Chef Tony Siwicki –
Doro Wat
Doro Wat Ingredients 1 whole chicken, broken down into drumsticks,
Lamb Tibs
Lamb Tibs Ingredients 1 lb lamb, cut into bite sized
Beef Bulgogi
Beef Bulgogi Ingredients Bulgogi Marinade 4 Tbsp soy sauce 2
Jerked Chicken Pasta
Jerked Chicken Pasta Ingredients 4 boneless, skinless chicken thighs 3
Jerked Portobello Mushrooms
Jerked Portobello Mushrooms Ingredients Portobello Mushroom and Grilled Vegetables 4
Matcha / Orange Cranberry Shortbread Recipe
Matcha / Orange Cranberry Shortbread INGREDIENTS 2 cups butter 3
Oatmeal Black Sesame Cookie Recipe
Oatmeal Black Sesame Cookies INGREDIENTS 1 cup all purpose flour
Sugar Cookie Recipe
Sugar Cookies INGREDIENTS Cookies 3 cups butter, softened 3 cups
Almond Crescents Recipe
Almond Crescents INGREDIENTS Cookies 3 cups butter, softened 3 cups
Macaron Recipe
Macarons INGREDIENTS Macaron Shells 6 egg whites 1 cup and
Java Cookie recipe
Java Cookie INGREDIENTS 1 cup butter, softened 1/2 cup icing
Grapefruit Mousse Cake
Chef/Owner Cam Tran Café Ce Soir This elaborate multi-layer cake
Escargots
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed
Salad Niçoise
Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the
Salmon Quenelles
Chef/Owner Cam Tran Café Ce Soir Fluffy salmon mousse
Chana Masala
Chef Nitin Mehra East India Company Prepared in the style of
Shrimp Curry
Chef Nitin Mehra East India Company South Indian curries are typically
Chicken Bhoona
Chef /Owner Ashwani Kumar Nagpal India Palace Chatt masala is a
Palak Paneer
Chef /Owner Ashwani Kumar Nagpal India Palace A dish from the
Saskatoon Panna Cotta
Chef Quentin Harty RBC Convention Centre This light dessert is an
Beef Tenderloin with Morel Sauce
Chef Quentin Harty RBC Convention Centre Rich morel sauce is the
Butternut Squash & Shrimp Bisque
Chef Quentin Harty RBC Convention Centre Using shrimp stock puts a
Caprese Salad in a Prosciutto Bowl
Chef Quentin Harty RBC Convention Centre Simple ingredients and creative presentation