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…
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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…
Crispy Brussels Sprouts with Preserved Egg Yolk and Charred Lemon Aioli
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…
Soup With Northern Pike And Manitoba Morel Dumplings
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…
Wild Rice Crêpes with Smoked Goldeye and Caviar
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…
Parmesan Cups
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…
Lobster Medallion Canapés
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…
Mini Yorkshire Puddings
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…
Beef Tartare
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…