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Recent Posts

Scallop on the Half Shell

Scallop on the half shell makes for a wow-worthy presentation. Salmon roe adds a briny pop, emphasizing oceanic flavour. Chef Dustin Pajak Close Company Ingredients Chive butter 1 cup unsalted…

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Mushroom Pintxo Deluxo

Mushroom pintxo as imagined by chef Dustin Pajak is an ode to San Sebastian's pintxo bars. This bite-sized snack exudes rich flavours of black truffle. Chef Dustin Pajak Close Company…

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‘Calypso’ Pork Skewers

Pork skewers, a Trinidadian dish, in a zingy green sauce, are a harmonious mix of spicy, sweet and savoury. Chef Dustin Pajak Close Company Ingredients Marinated pork skewers 2 pork…

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Cauliflower Flatbread

Cauliflower flatbread is a lesson in texture, melding charred cauliflower, sticky apricot jam and crunchy almonds. Chef Karli Smith Cordova Tapas & Wine Ingredients Roasted Cauliflower 1 head of cauliflower…

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Hummus with Cranberries

Hummus is reimagined with a few unexpected ingredients in this recipe from chef Karli Smith. Cranberries and Grand Marnier imbue a festive touch. Chef Karli Smith Cordova Tapas & Wine…

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Stuffed Arancini

Stuffed arancini filled with tangy Genovese sauce centres put a spin on a classic. Chef Sean Smith Cibo Waterfront Cafe Ingredients Genovese sauce (stuffing) 2 lbs beef chuck 3 large…

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Eggplant Bruschetta with Romesco

Eggplant bruschetta get an un-traditional upgrade in this recipe from Chef Sean Smith of Cibo, thanks to an addition of Spanish romesco sauce. Chef Smith suggests using storebought marinara sauce…

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Perogy Poutine

Perogy poutine ('Prince Vladimir poutine' as The Oakwood calls it) marries classic Euro flavours to poutine. Sauerkraut and sour cream offset rich fried potatoes with tang. Chefs John Lindenbach and…

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