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…
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…
Chef Roger Wilton MTS Centre [now Bell MTS Place] Vegetarian popstar Gwen Stafani went gaga over this robust appetizer on June 10, 2007. Ingredients Pastry 1 cup butter, melted 8…
Chef Greg Anania, Bellissimo Bread & Circuses’ signature sourdough baguette uses a house‑made culture and contains only flour, salt and water. Locally grown shallots are sharp, but Bothwell smoked gouda…
Chef Barry Saunders The Current This vibrant dish marries Manitoba lakefish with sweet mango and buttery avocado. The slight saltiness of trout is enhanced by the subtle spiciness of horseradish.…
Sous Chef Thomas Stuart, Fude These delicate fish cakes can be made with any type of white fish to get a similar taste. The refreshing cucumber cilantro chutney helps draw…
Executive Chef Tristan Foucault, Hu's on First Asian Bistro These saucy wraps can be served, as pictured, in a head lettuce bowl or in a dish with loose lettuce leaves.…
Chef Denise Friesen, Denise et Jean Louis Catering Prepare the ginger garlic sauce in advance, then add the gin while grilling. The alcohol is diluted during cooking, lending the slightly…
Chef Heiko Duehrsen, The Gates on Roblin This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an…
Chef Rachid El Kafi, Rembrandt's Bist The textures and flavours in this tropical island tribute are perfectly balanced. Sweet papaya and tart kiwi mingle perfectly with the crispness of white…
Chef Blue Harland Beaujena's The ultimate lakeside cocktail: this creative shooter is a surefire way to get guests’ mouths watering. Spinach, shallot and whiskey are blended into a savoury purée,…
