Duck Done Three Ways
Chef Ray Miller, York The Hotel Chef Ray chose to feature duck because he says it is the best thing he has ever eaten. This elegant presentation features a taste…
Recent Posts
Sesame Salmon and Honey Carrot Sabayon
Chef Michael Schafer, Sydney's At The Forks Chef Michael used black and natural sesame seeds to create a tiger striped effect, however either can be used alone. Ingredients 4 salmon…
Chocolate Roses
Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre These sweet roses can be made in various sizes and can be used to garnish cakes, dessserts and…
Sea Salt Crusted Pickerel With Shallot Sauce
Chef Gojko Bodiroga, Restaurant Dubrovnik A unique way to enjoy our province’s most noted fish. The coarse salt is less a flavour enhancer than an environment in which the fish…
Chocolate Terrine with Raspberry Coulis
Executive Chef Jason Gower, Delta Winnipeg's Blaze Bistro This delicate pâté melts quickly. To preserve its velvety texture, serve within ten minutes of removing from freezer. The raspberry coulis provides…
Bison and Elk Duet with Tomato Chutney
Executive Chef Jason Gower, Delta Winnipeg's Blaze Bistro Elk and bison can be found at more and more local butchers and specialty food stores. Both are considered game meat and…
Tartiflette
Chef/Owner Stéphane Wild Aladdin’s Pizza Chez Sophie Trappiste cheese is an ivory-yellow, cow’s milk cheese made by monks. Oka is one popular version. Pungent flavour of the cheese carries through…
Barbeque Pork Neck, Spicy Lime Dressing, Green Beans, Tomatoes
Chef Adam Donnelly, Segovia Tender, savoury pork neck pops with flavour while snap-fresh beans and firm, juicy tomatoes offer a taste of Manitoba summer. Ingredients Barbeque Sauce 9 Tbsp paprika…
Lobster-Stuffed Young Chicken
Chef/owner Scott Bagshaw, Deseo Bistro Ingredients 2 Tbsp lobster meat 1 tsp minced parsley 1 tsp lemon zest salt and pepper to taste 1 1/2 semi boned poussin 4 slices…
Sea Bream, Catalan Spinach, Chermoula & Aïoli
Chef Adam Donnelly Segovia This simple tapa from eastern Spain is great for the barbeque. Tangy Catalan spinach with its punchy piquillo peppers and creamy aïoli combined with the chermoula’s…
Maple Whiskey Pork Spare Ribs
Chef Roger Wilton, MTS Centre Finger-licking ribs were prepared for Brooks & Dunn, country superstars, when they rolled into town on April 23, 2006. Ingredients Ribs 4 racks pork spare…