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…
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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…
Veal Chop
Chef Kyle Andreasen Carne Italian Chophouse At Carne, this tender cut is served with a rich mushroom sauce. Ingredients 14 oz veal chop olive oil salt black pepper Method Season veal chop…
Rib Steak
Chef Kyle Andreasen Carne Italian Chophouse One of the juiciest and most flavourful steak cuts, bone in rib steak is ideal for grilling. The behemoth pictured is about 1 kilo. Ingredients 1 kg rib…
Chicken Wings
Owner Roger LeBlue Lovey's BBQ Imitate wood smoked flavour at home by cooking these delicious wings on the grill. Ingredients 2 1/2 cups paprika 10 Tbsp brown sugar 10 Tbsp white sugar 10…
Picanha Steak
Chef Irene Chapski Carnaval Brazilian BBQ Picanha refers to the fat-ridged cap of meat at the tip of the sirloin and is a specialty of Brazilian barbeque. This rare cut is stocked at Miller’s…
Pork Sirloin with Sumac Honey Dijon Glaze
Chef Irene Chapski Carnaval Brazilian BBQ A glaze made with vibrant red sumac gives this pork its luscious colour. The spice can be found at bulk barn. Ingredients 2 Tbsp chilli powder 2…
Rack of Lamb
Chef David Bergquist Bailey's The key to great rack of lamb is to sear the meat before roasting in the oven and let rest before cutting to let the juices re-absorb. Ingredients 1…