Blinis with Gravlax
Chef Patrick Shrupka, Amici The sugar and salt in the gravlax recipe cure the salmon. *Note: The curing process takes three days. Ingredients Blinis 1 tsp dried yeast 2 3/4…
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Tall Grass Harvest Bread
Co-owner Tabitha Langel, Tall Grass Prairie Bakery This bread celebrates the fall harvest. At Tall Grass they try to include every grain and seed used in the bakery throughout the…
Stuffed Portobello Mushroom Appetizer
This recipe uses cambozola cheese, which has gained favour in local restaurants as of late. Invented in the 1970s in Germany, it is a hybrid of French camembert and Italian gorgonzola. It has a much milder flavouring than a typical blue cheese, but still has a spicy kick that blends well with this dish.
Escargots Bourguignonne
Chef Pierre Molin, Red Lantern Restaurant Escargots imported from France are an ancient delicacy. Prehistoric sites have shown piles of snail shells indicating that humans have been eating them for…
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…
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…