Seared Digby Sea Scallops with Sweet Soy Marinated Soba Noodles
Chef Terry Gereta, Fusion Grill Chef Terry Gereta gets his
Category: Recipes by Restaurant
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
Som Tumm
Chef Toui Savangsengouthay, Bangkok Thai The inherent sweetness of papaya
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
Manitoba Chocolate Morel Mushroom Gâteau
Richard Hofley/Allen McDonald, Nicolino’s Ingredients Cake 5 medium morel mushrooms
Potato Crusted Arctic Char with Zucchini Cake, Dill Crème Fraîche and Golden Caviar
Christine Casey, Fusion Grill Ingredients Zucchini cakes 4 cups
Stuffed Blade Steak with Blue Cheese, Mushrooms and Cashews
Clayton Hadaller, Pineridge Hollow Ingredients Steak 2 lbs boneless blade
F.O.O.D.
Garlicky Kale with Red Potatoes Ingredients 1 large bunch kale
Manitoba Smoked Goldeye with Mediterranean Star Frittatas
Chef Marie Caldwell, Star Grill Ingredients Smoked goldeye 1 smoked
Thai mango pickerel cheeks
Chef Marie Caldwell, Star Grill Ingredients Thai basil mango 1/2
asparagus goma ae
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Asparagus 12 pieces
halibut cheeks with wasabi pepper sauce
Chef Cho Venevongsa, Wasabi On Broadway The wasabi oil adds
summer oysters
Chef Cho Venevongsa, Wasabi On Broadway Each variety of oyster
Toro Tobanyaki
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Ponzu sauce 1/4
ocean jewel roll
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Crêpe 2 eggs
Asparagus Salad
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Curried Mushroom Soup
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Mango Fruit Parfait
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Crispy Mushrooms with Tarragon and Pepper Dip
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Bratapfel (Baked Apple)
Chef Kurt Wagner, Gasthaus Gutenberger While you can make this
Croquembouche
Chef Patrick Shrupka, Amici Chef Patrick uses a styrofoam cone
Blinis with Gravlax
Chef Patrick Shrupka, Amici The sugar and salt in the
Pomegranate Salad
Chef Patrick Shrupka, Amici Chef Patrick uses grenadine syrup, which
Grilled Vegetable Casserole
Chef Patrick Shrupka, Amici Extremely easy to prepare, this casserole