Guadalupe Island Salad
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…
Recent Posts
Mussel and Whiskey Shooter
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,…
Mac and Cheese
Chef Barbara O'Hara Dessert Sinsations Cafe These golden spheres are coated in a delicate panko crust. The first crunchy bite reveals ham and oozing Velveeta cheese. A peppering of curry…
Avocado, Mango Salad, Red Curry Vinaigrette
Chef Alan Shepard, Step'N Out Buttery avocado and tart mango add refreshing notes to the lingering heat of the red curry dressing. Ingredients Vinaigrette 1/2 cup fresh basil leaves, firmly…
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…
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…