Golden Caviar with Wild Sockeye Salmon Tartare
Chef Terry Gereta Fusion Grill While it sounds very highbrow, tartare just means any dish featuring a raw ingredient. Chef Terry uses wild sockeye salmon because of its firm flesh…
Recent Posts
Power Bowl
Lisa Reiss Desserts Plus Ginger gives this naturally dense and colourful salad a fresh flavour punch in the dressing. Ingredients Veggie Bowl 1/2 cup quinoa 1/2 cup chickpeas 2 roasted…
Lechon Kawali, Taro Gnocchi & Beet Purée
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu A Filipino staple at family gatherings, lechon is a crispy, seasoned pork belly traditionally deep-fried in a kawali pan. Allan’s…
Tuna and Salmon Kinilaw
Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Flower petals and seaweed-based “caviar” add pops of colour and bright flavour to Allan’s raw fish dish, native to the…
Buddha Burger
Chef / Owner Anneen DuPlessis Boon Burger Ingredients Buddha Patties 1 Tbsp Olive Oil 1 large onion, sliced 2 Tbsp fresh ginger, minced 1 Tbsp fresh garlic, minced 1/4 cube…
Empanada
Chef/Owner Alfonso Maury Corrientes Make chimichurri ahead if possible and set in fridge for three days to let flavours develop. Ingredients Empanada Shells 1 cup all purpose flour 1 tsp…
Napolitana Pizza
Chef/Owner Alfonso Maury Corrientes Ingredients Pizza dough 4 1/4 cups refined flour 3 1/2 Tbsp dry yeast 1/2 tsp sugar 1 Tbsp salt 2 Tbsp grape oil 2 cups cold…
Banchero Pizza
Chef/Owner Alfonso Maury Corrientes Ingredients 2 pizza dough balls 2 cups mozzarella 5 jumbo onions, thinly sliced oregano olive oil water Pizza Dough Chef’s Tip: Using cold water and grape…
Summertime Pizza
Chef/Owner Alfonso Maury Corrinetes Chef’s Tip: Using cold water and grape oil to help avoid a fast raise of dough. Ingredients Pizza dough 4 1/4 cups refined flour 3 1/2 Tbsp…
Manitoba Jambalaya
Chef Steven Strecker Era Bistro Consider this your introduction to rye berries. Mixed with locally grown quinoa, these plump grains add textural pop. Add in two types of local sausage and…
Smoked Meat
Chef Jon Hochman Sherbrook Street Deli Let your hard work shine: meat this good needs only a swipe of mustard and some thick cut rye. Ingredients 2 L water 1 1/2 cup kosher…