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…
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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…
Chorizo Shrimp
Chef/owner Steve Kandilakis, Steve's Bistro Olive oil, white wine and feta give a tangy kick to this succulently smoky pairing of shrimp and sausage. Ingredients 3 1/2 Tbsp olive oil…
Pit Beans
Chef Roger LeBleu, Lovey's BBQ and Smokehouse Baked beans get a southwestern twist thanks to an intriguing mix of sweet and spicy. Ingredients 1 medium onion, diced 1 green pepper,…
Truffle Cheese Fondue
Chef Jocelyn Harron, The Melting Pot Fondue goes gourmet with Bothwell’s truffle cheese as a base. A fresh baguette or sliced veggies contrasts with this recipe’s natural saltiness. Ingredients 1/4…
Plantains with Provolone and Guava
Chef Dario Pineda-Gutierrez, Café Dario An unusual combination of sweet fruit and salty cheese, this dessert is similar to a traditional Colombian snack. Chef Dario picks up guava paste at…
Deluxe Bruschetta
Chef Pasquale Greco, Paradise Restaurant This hefty version is fully loaded with fresh toppings punched up with bold garlicky flavour. Ingredients 1/2 cup black olives, chopped 1 tomato, diced 1…
Mussels Marinara
Chef Michele Di Fonte Monticchio Spice and garlic awaken taste buds in this super smooth tomato-based sauce. Ingredients 2 lb mussels 1 1/2 cups tomato sauce 2 Tbsp olive oil…
Scampi with Walnut Focaccia
Chef Grant Mitchell, Nicolino’s Freshly-baked bread is a perfect dipper for this dish’s delicate broth. Scale up the serving size to turn this into a light entrée. White beans can…