Chicken Cacciatore
Chef Joe Wojakowski, Fort Garry Hotel ‘Cacciatore’ means hunter in Italian and this hearty chicken dish returns to its roots with an aromatic tomato sauce full of earthy flavours. Ingredients…
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Salmon Filets with Mole Sauce
Chef Dario Pineda-Gutierrez Café Dario Mole sauce is famously complex thanks to a lengthy ingredient list. However, the richness and bold flavour makes it well worth the effort. Mexican chocolate…
Panaeng Beef Curry
Chef Samloy Kongmanisvong, Siam Thai This aromatic, slightly spicy dish is known as a dry curry because it uses less coconut milk than other Thai curries. Ingredients 2 Tbsp panaeng…
Hemp-Seed Pickerel with Northern Pike Caviar and Lemon-Caper Butter
Chef Grant Mitchell Nicolino’s Regional ingredients are showcased in this light main dish. Two of the province’s most popular freshwater fish pair perfectly with the delicate nuttiness of hemp seed.…
Lamb Chop with Kahlúa Chocolate Sauce and Seafood Ceviche with Passion Fruit Sauce
Chef Dario Pineda-Gutierrez, Café Dario A creative re-interpretation on surf and turf, this pretty appetizer combines the freshness of fruit and seafood with the richness of lamb and chocolate. Pisco…
Pickerel with Dill Cream Sauce
Chef Gord Harris, Prairie Ink Restaurant and Bakery This mild fish readily absorbs flavours from complementary dill sauce and fragrant rice pilaf. Ingredients Dill Cream Sauce 1/4 cup finely diced…
Rosemary-Roasted Lamb Wellington with Belgian White Chocolate and Sea Salt Coulis
Chefs Marion Robinson and Peter Long The Star Conservatory Restaurant Serve with citrus-infused lemon pistachio couscous and buttery braised spinach greens. Ingredients Lamb 1 tsp olive oil 1 sprig fresh…
Cocoa Chimichurri Prawns
Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant This subtle cocoa chimichurri sauce complements the lightly-seasoned, pan-seared garlic prawns. Ingredients Prawns 8 Tbsp garlic oil 4 tsp butter…
Stir-Fried Chinese Vegetables with Mango and Hoisin Chicken
Chef Henry Yan, Dim Sum Garden Mango adds a sweet touch to this colourful stir-fry that uses snow peas, gai lan and other greenhouse vegetables from WenKai Liu. Ingredients 4…
Chicken Souvlaki
George Karasoulis, Pembina Village Restaurant Instead of sandwiches, pack this fresh-grilled chicken souvlaki to go. Ingredients 2 lbs boneless, skinless chicken breast, cut into 3/4" cubes 1/2 tsp salt 1/2…
Spinach Goma Ae
Chef Masa Sugita, Yujiro Japanese Restaurant Getting your daily dose of iron is easy with this mouthwatering spinach dish. A hint of sweetness and speckle of sesame seeds dress up…