Oyster Beignet, Green Onion Fondue
Chef Alan Shepard, Step'N Out Bubbly beer helps create a light and crispy tempura. Using rice flour makes this a celiac-friendly dish. Add a squeeze of lemon to draw out…
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Avocado Mousse Cornets
Sous chef Cameron Huley, St. Charles Country Club These bite-sized cornets are a fun appetizer for any party. Cornet moulds can be found at most restaurant supply stores. Fragrant Neva…
Village Bay Oysters with Half Pints Stir Stick Stout Egg Foam
Craig Guenther, Urban Prairie Cuisine Catering This creative hollandaise sauce adds richness to the saltwater tang of oysters. Ingredients Oysters 6 Village Bay oysters, shucked 1 green onion, finely sliced…
Funghi Deliziosi
Chef/co-owner Greg Anania, Bellissimo The earthiness of mushrooms matches well with these bold flavour pals. This pan perfectly balances the salty feta and olives with sour lemon juice, and spicy…
Mini Chorizo and Pepper Frittata
Chef Rouan Robb Brio/Storm Catering Inspired by zesty devilled eggs, these fluffy bites are elegant comfort food. They’re made extra special with peppery chorizo sausage. Ingredients Filling 1/2 tsp butter…
Cranberry Goat Cheese Parfait in Parmesan Crisps
Chef Dave Bergmann, Bergmann’s on Lombard Chef Dave recommends making parmesan crisps in a few small batches so the cheese can be moulded before it hardens. Ingredients Parmesan Crisps 2 cups…
Mango Lobster Relish in Cucumber Cups
Chef Dave Bergmann, Bergmann’s on Lombard These tiny morsels are cool and refreshing. Sweet bursts of mango and lobster combine with the satisfying crunch of cucumber. Ingredients 1/2 cup lobster…
Smoked Salmon Crêpes
Chef Stéphane Wild, Bistro Chez Sophie A palate-pleasing combination of salty smoked salmon and creamy Béchamel sauce is packed into these cheesy, chewy, cover-worthy crêpes. Ingredients Crêpes 2 cups flour…
Vietnamese Steamed Buns
Chef Thuyeh Trinh Thai, Thanh Huong These pillowy steamed buns meld savoury with sweet. Ingredients Filling 1 lb ground pork 1 cup minced shiitake mushrooms 1 pkg clear vermicelli noodles…
Pan-Seared Scallops
Chef Norman Pastorin The Grove Pub & Restaurant Earthy pork belly and shallot crumble, verdant pea purée and blood orange sauce complement scallops' melt-in-your-mouth texture. Ingredients 4 oz pork belly…
Chèvre and Pequillo Pepper Croquettes
Chef Norman Pastorin, The Grove Pub & Restaurant Golden croquettes impart crunch while smooth chèvre and pequillo pepper create satisfying, smooth contrast in each bite. Ingredients 1/8 cup butter 1 1/2…