Brie and Walnut Spring Roll with Apple Butter Sauce
Sous Chef Joël Lamoreux, La Vieille Gare This recipe for sweet spring rolls requires a deep fryer. Ingredients Spring roll 226 g brie cheese 1 small carrot, thinly julienned 1…
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Pan Seared Diver Scallop with Baby Bok Choy Citrus Butter Sauce
Chef Dave Bergmann, Bergmann's On Lombard Although only one side is seen, Chef Dave sears his scallops on both sides, “I want both sides of my scallops to taste good,”…
Tempura Almond Shrimp
Chef Chris Chornopyski Liberty Grill The shrimp to use in this recipe are 26/30 count. This refers to the number of shrimp in a one pound bag. The lower the…
Oriental Noodle Salad with Chinese Greens and Red Rice Vinaigrette
Chef Andy Arjoon Coyote Cafe At Coyote Cafe this dish is served with a grilled salmon steak as a light meal. All of the Asian ingredients in the recipe are…
Herb-Crusted Bison Carpaccio with Tomato Chutney
Jane's Restaurant Bison, with its assertive flavour and natural tenderness, makes a great regional alternative to beef. Ingredients Bison Carpaccio 1/5 bison tenderloin 1 tsp canola oil 2 tsp Dijon…
Calamari with Roasted Garlic Mayo and Tzatziki
Executive Chef Paul Masserey, Pasta La Vista/Breadworks To combine flavours, the tzatziki sauce should sit overnight in the refrigerator. Ingredients Calamari 1 lb squid tubes, cut into 1/4" rings 2…
Summer Rolls
Executive Chef Tristan Foucault Hu's on First These rice paper wraps are perfect DIY appetizers for kitchen parties. Guests can control the level of spiciness in their rolls by adjusting…
Beef Carpaccio
Executive Chef Michael Dacquisto, 529 Wellington Always ensure the beef is extremely fresh, and keep it chilled at all times before serving. Ingredients 80g beef tenderloin pinch sea salt freshly…
Minted Raspberry and Pea Shoot Salad on Brioche
Chef Lorna Murdoch, Fusion Grill Luscious feel of the viscous greens, then staccato bursts of bright berry fruit notes with minty accents. Garden fresh chive froth adds melody, while buttery…
Prosciutto and Asparagus
Cooking School Director, Tony De Luca, De Luca's For this simple, but tasty dish, Director Tony uses Italian prosciutto that has been aged at least two years. The prosciutto should…
Ahi Tuna Tartare with Sesame Tuile
Chef Makoto Ono, Edohei The first note of the dish is a tangy, briny flavour from the vinaigrette. The cooling freshness of the tender tuna paired with the crisp daikon…