Grilled Bison Tenderloin and Potato Flan
Chef Ben Kramer, Lux Solé The first note is textural, with a tender mouthfeel. The rich cheese and potato perfectly balance the lean bison. Earthy mushroom harmonizes beautifully, while arugula…
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Pan-Roasted Quail with Black Currant Demi Glace, Vegetables and Arugula
Chef Lorna Murdoch, Fusion Grill Black currant sauce is very good with game meats like quail, duck and venison. Quail can be purchased whole or deboned. The first note is…
Celery Root Salad, Seared Scallops and Marinated Manitoba Golden Caviar
Chef Makoto Ono, Edohei The first bite of this dish is textural: a creamy mouth feel that is paired with a subtle citrus tang. The dish picks up momentum with…
Shrimp & Spinach Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden Juicy freshness of the spinach is the first note, which holds steady above the sweet harmony of the shrimp. Spinach…
Orange Shrimp & Scallop Dumpling
Chef Ming Chen and Chef Geoffrey Young Kum Koon Garden Chef Ming pairs shrimp with scallop and colours the dumpling orange with carrot juice. Ingredients 1 1/2 Tbsp bamboo shoots,…
Veal Scaloppine with Marsala Demi-Glace
Head Chef Geoff Stevens Bonfire Bistro Demi-glace is a rich sauce made from a complicated blend of beef stock, spices and vegetables. Ingredients 4 6oz pieces of veal scaloppine 2/3…
Crème Caramel
Chef/owner Alan Shepard, Step'N Out Crème caramel is a traditional French light baked custard. A caramel sauce is added to the moulds before filling with custard. While baking, the sauce…
Sable Fish, Creamed Leeks & Mushroom Consommé
Chef Makoto Ono, Gluttons Bistro Smoky and sweet barbeque flavours run through the luscious, moist fish. Ingredients 4 5oz portions sable fish Marinade 1/4 cup + 2 Tbsp sake 1/4…
Turkey Herb Brochettes
Chef Geoff Stevens, GJ Andrew Food & Wine Shoppe A great way to prepare this super-food, these brochettes will last the trek from city to beach in a cooler. Ingredients…
Pork Noisettes with Prune Armagnac Sauce
Chef/Owner Fern Kirouac, In Ferno's Bistro The fresh, herby flavour of the pork is accented by classic apple and succulent prunes for a juicier taste. Manitoba Berkshire pork is used…
Caramelized Onion and Balsamic Pâté
Chef Geoff Stevens, Stephen & Andrew Food & Wine Shoppe This longtime neighbourhood hors d’oeuvre favourite is easier to make than you might think. Pair with crackers or a sweet,…