Chef Sean McKay Mitchell Block Preserving egg yolks requires patience, but results in unique, rich flavour. Ingredients Preserved Egg Yolks 2 cups kosher salt 1 cup sugar 4 large high-quality…
Chef Craig Guenther Blaze Bistro The goldeye marinade used here is available at seafood stores and gives the fish a deep red colour. Note: If you don't have a smoker…
Chef Grant Mitchell & John Stupar Nicolino’s These crêpes are rich in taste and relatively easy to make. Planning ahead is the key, as crème fraîche cannot be rushed. The…
Chef Bill Georgakopoulos Rae & Jerry’s Strong parm contrasts with smooth chèvre and pops of caviar for bold flavoured elegance. Ingredients 1 cup shredded parmesan or asiago cheese 1 1/2…
Chef Bill Georgakopoulos Rae & Jerry's Tender lobster pairs naturally with dill and lemon. Ingredients 10 oz lobster tail, whole 1 1/2 cup cream cheese, whipped 4 sprigs fresh dill…
Chef Bill Georgakopoulos Rae & Jerry's These light as air puddings are a two-bite roast beef dinner. Ingredients Yorkshire Puddings 6 eggs 2 cups milk 2 cups flour 1 tsp…
Chef Scott Bagshaw Enoteca Decorate your plate with a smear of hot mustard and dabs of yogurt to cut the richness of foie gras. Use high quality beef and keep…
Chef Ben Kramer Diversity Food Services Chef Ben Kramer serves these healthy morsels with tomato chutney, horseradish cream, and leaves from the quinoa plant. Ingredients 2-3 Tbsp coconut oil 4…
Michael Robins Sydney's Sydney's serves these crispy one-bite wonders on top of braised shortrib, with apple kimchi and celery root purée. Ingredients Pickled Potato Chips 5 russet potatoes 2 cups…
Chef Ben Kramer Diversity Food Services This simple but stunning dish pairs sweet beets with tart shaved rhubarb and peppery greens. Ingredients 2 L milk 1/8 cup salt 1/4-1/2 cup…
Chef/Owner Kristjan Kristjansson Brogue Gastropub This snack bites back with kick of heat from dried chiles. Ingredients 1/2 8 oz box panko breading 7 fresh basil leaves, chopped sea salt…
