Seafood Ceviche
Chef Cho Venevongsa, Wasabi on Broadway Using citrus to cook fresh, raw seafood will highlight its bright, oceanic flavour. Ingredients Ceviche 5 clams or mussels 30 g white fish, thinly…
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Jets Roll
Chef/owner Don Hoang, Meiji Sushi A shout out to the returning home team, the Jets Roll celebrates Manitoba with each explosive bite of pickerel and smoked goldeye. The sushi rice…
Baked Oysters
Chef/owner Don Hoang, Meiji Sushi Tart and creamy Japanese mayonnaise and savoury miso amp up luxurious oysters. Buy Japanese mayo and miso paste at large supermarkets or Asian specialty food…
Confit and Marinated Tomatoes with Grilled Bread, Chèvre and Salad Greens
Ben Kramer, Executive Chef, Diversity Foods Robust tomatoes, fresh herbs and creamy cheese make perfect bites. Ingredients Tomato Confit 2 1/2 lbs tomatoes, quartered and seeded 4 sprigs fresh thyme…