Salade au Foie Gras Napoleon with Miso Dressing
Chef/Owner Fern Kirouac In Ferno's Bistro Wild autumn goldenrod adds a slightly peppery taste (similar to nasturtiums), while the miso balances the intense sticky sweet flavour of the dates in…
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Moules Flamande au Pernod with Tempura Leeks
Chef/Owner Fern Kirouac In Ferno's Bistro The contrast of fresh and fried leeks creates a nice accent to this dish. Chef Fern suggests punching up the flavour with one or…
Caramelized Onion and Balsamic Pâté
Chef Geoff Stevens, Stephen & Andrew Food & Wine Shoppe This longtime neighbourhood hors d’oeuvre favourite is easier to make than you might think. Pair with crackers or a sweet,…
Wild Rice, Spinach and Lentil Strudel with Cinnamon-Saffron Tomato Coulis
Chef Ray Miller, York The Hotel The East Indian-inspired sauce spices up this vegan dish with exotic flair. Local wild rice adds chewy nutiness. While phyllo pastry is traditionally layered…
Sorbet and Cheese
Chef Michael Schafer Sydney's At The Forks This palate cleanser playfully displays the cheese as an ice cream cone while presenting the sorbet as sliced cheese. Ingredients 1 pint fresh…
Camembert Frie
Chef/Owner Stéphane Wild, Aladdin’s Pizza Chez Sophie An unctuous earthy crunch that accents the garden freshness of the greens. Ingredients 6 wedges, 120g each, Camembert cheese, approx 1 cup 2…
Prawns Two Ways
Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Prawns Bourgignon 2 Tbsp butter 6 garlic cloves 1/4 onion, diced 1 can escargots, use 12 snails 8 medium-sized mushrooms, diced 1/2 oz Pisco…
Medjool Date, Mascarpone, Maple Syrup, Pistachios
Chef Adam Donnelly Segovia These salty-sweet bites of heaven excite with a palate-pleasing, tongue-teasing combination of flavour and texture. Ingredients 1 500 ml container of Mascarpone cheese juice of 1…
Albacore Tuna a la Plancha, Mojo Rojo
Chef Adam Donnelly, Segovia Melt-in-your mouth slices of fleshy, albacore tuna are imbued with the pungent flavours of cumin and smoked paprika in this light dish from the Andalucía region of southern Spain.…
Avocado, Hearts of Palm, Coconut and Pineapple Vichyssiose
Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Vichyssiose 10 garlic cloves 1 medium white onion, diced 1/2 cup sweet white wine 4 Haas avocados, ripened 1 can coconut cream 12 Roma…
Wild Mushroom & Benedictine Blue Cheese Tart
Chef Nick Beaumont, The Fairmont This elegant tart can be served for brunch or as an evening appetizer. The sweet caramelized pear acts as the perfect palate cleanser after the…