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…
Recent Posts
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…
Wild Rice, Mushroom & Chèvre Phyllo Cup
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…
Pesto Shallot Bruschetta
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…
Trout Trifle with Horseradish Dressing
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.…
Northern Pike Cakes with Cilantro Cucumber Chutney
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…
Lettuce Wraps
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.…