Roasted Red Cabbage
Chef Graham Peltier, Tabula Rasa Cabbage is the new humble crucifer having a moment, but Chef Graham’s affection for the vegetable is longstanding. This dish beautifully balances sour, bitter, sweet…
Recent Posts
Lotus Leaf Sticky Rice
Lotus Leaf Sticky Rice Lotus leaf adds fragrant flavour to this Chinese treasure. INGREDIENTS 1/4 lb ground pork 4 pieces of dried Chinese shiitake mushroom 1/8 lb dry baby shrimp…
Chirashi Nachos
Chef Ken Nguyen Meal Set Bistro This sushi inspired appetizer strikes the perfect balance between sushi and a bar snack favourite. After trying these, making homemade Asian-style nachos may become…
Sweet Potato Latkes
Chef Kelly Cattani Bluestone Cottage Chef Kelly's small bite presentation signature dishes reveal layering flavour delivers a winning formula every time. Ingredients Sweet Potato Latkes 2 sweet potatoes, shredded 1…
Goat Cheese and Apricot Tartine
Chef Kelly Cattani Bluestone Cottage Chef Kelly uses fresh seasonal ingredients to achieve vibrantly flavoured and nutrient dense foods. Ingredients crostini pieces Whipped Goat Cheese 2 cups plain goat cheese …
Mini Cinnamon French Toast Canape
Chef Kelly Cattani Bluestone Cottage Chef Kelly is the visionary behind west Winnipeg's cheery and bustling brunch spot. Ingredients French toast, 3 slices vanilla custard sour cherry compote See ciaowinnipeg.com…
Focaccia Barese
Chef Jack Appice Tre Visi Make a lasting impression with the first moments of a meal, breaking bread. From its start nearly 30 years ago, Tre Visi has been winning…
Spring Roll
Geoffrey Young Kum Koon Garden There’s nothing quite like the controlled chaos of trollies loaded with Chinese delights whizzing by at afternoon dim sum. Geoffrey Young has been sharing this…
Salt and Vinegar Chips with Smoked Trout Dip
Matt Withoos The Wood Tavern Sharing plates can be found at every turn these days. Chef Matt uses The Wood Tavern’s kitchen assets to infuse smoke and fire into dishes…