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Recent Posts

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…

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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…

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Quinoa-Potato Cakes

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…

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Basil Chile Chicken Bites

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…

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Rutabaga Fries

Chef/Owner Leighton Fontaine Osborne Village Cafe This take on a summer favourite has less starch and an added sugary surprise. Ingredients 2 medium sized rutabagas canola oil for deep frying…

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Duck Fingers

Chef/Owner Leighton Fontaine Osborne Village Cafe Salt and vinegar chips add bright acid punch and optimum crunch to tender duck meat Ingredients 6 medium eggs 1 cup milk 2 Tbsp…

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Poutine

Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger Browning a mirepoix ensures that this all-veggie gravy gains loads of savoury depth. Ingredients Gravy 2 Tbsp oil 2 onions, quartered 1…

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Root Vegetable Salad

Chef Eraj Jayawickreme The Velvet Glove Let creativity lead the way for this piece of edible artwork making use of cold weather staple, root vegetables. Ingredients 1 yellow beet, boiled…

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Crispy Prawn Dumplings In Shiso

Chef Mandel Hitzer deer & almond Shiso is part of the mint family, and is used in Japanese restaurants. Visit your favourite sushi spot and sweet talk the chef into…

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