Wild Rice Polenta & Portobello Ragoût
Chef Barry Saunders Green Gates Ragoût traditionally refers to a rich French stew of meat or vegetables. This one uses large crimini mushrooms which have a dense, meaty flavour. Ingredients…
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Hummus & Tahini Dips
Lisa Reiss Desserts Plus The healing power of sesame seeds in tahini boost immunity and heart health. Ingredients Tahini 1 head of garlic 3/4 cups lemon juice 1 1/2 tsp…
Pan Seared Scallops in Squid Ink Adobo
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Squid ink adds dramatic effect to Jeremy’s Filipino adobo marinade. Korean silgochu (dried, threaded chilis) offer a spice and texture…
Baked Falafel Board
Chef Steven Strecker Era Bistro Move over charcuterie: this vegan and gluten free sharing board pairs a flavourful array of preserves and pickles with baked falafels. Ingredients 1 can (approx.…
Escargots
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s…
Salad Niçoise
Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the addition of soya beans, and a zingy Caesar-inspired dressing packed with anchovies update this traditional salad. INGREDIENTS Dressing 1 cup…
Crêpe, Pesto and Egg
Chef Norm Pastorin The Cornerstone Swap a salad course for this filling dish that works as an appie, light lunch, or a side. Ingredients Crêpes 2 eggs 1 cup milk…
Butternut Cups
Chef Sean Bernard The Roost Social House These bite size appies deliver sweet and savoury in a single mouthful. Ingredients 1 small butternut squash, peeled, seeded and cut into 1" cubes…
Olives Escabeche
Manager Mike Fox Albert Street Cocktail Company A hit of cayenne gives these olives kick. The large batch is great for a party and will keep in the fridge…
Caprese Salad in a Prosciutto Bowl
Chef Quentin Harty RBC Convention Centre Simple ingredients and creative presentation make this salad pop. Ingredients 18 slices shaved prosciutto 6 Roma tomatoes 6 balls bocconcini salt and pepper, to taste…
Corn Salsa
Chef Melissa Hryb, Marion Street Eatery Amp up a grilled chicken breast with this refreshing salsa. Ingredients Salsa 2 cups raw bacon, diced 2 cups corn kernels 1/2 cup olive…