Beef Tenderloin with Morel Sauce
Chef Quentin Harty RBC Convention Centre Rich morel sauce is the perfect complement to a juicy cut of tenderloin. Ingredients Beef Tenderloin 4 Tbsp Dijon mustard 2 cloves garlic, crushed 2…
Recent Posts
Blueberry Yum Yum Burger
Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson Nuburger Bursts of fruity sweetness and tangy goat cheese give this burger a complex flavour profile. Ingredients Balsamic Onions…
Tropic Thunder Burger
Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson Nuburger Chipotle pepper and fresh pineapple are a perfect sweet-hot combination. Ingredients Chipotle Aioli 2 Tbsp chipotle peppers 1…
The Bella Burger
Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson Nuburger Our deconstruction of the popular veggie option for burger lovers. Ingredients Balsamic Onions 1 cup balsamic vinegar pinch…
The Stamos Burger
Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson Nuburger This fresh burger won Le Burger Week 2015 with a garlic and feta laced Greek flavour profile. Ingredients…
Orange County Burger
Owners Ivan Valencia, Marc Priestly, Kyle Matheson and manager Scott Malcolmson Nuburger Nuburger’s entry for Le Burger Week 2016 features a zingy orange salsa and a blast of heat from…
Tamales de Elote
Chef/Owner Jesse Lemus Mercadito Latino This fluffy, steamed corn cake is a common breakfast dish in South and Central America. Ingredients 10 large ears fresh white corn 4 sticks salted…
Pupusas
Chef/Owner Jesse Lemus Mercadito Latino El Salvador's national dish is traditionally eaten with your hands. Ingredients 2 cups Maseca maize flour (available at Mercadito Latino) 1 1/2 cups water 2…
Trout with Roasted Cauliflower, Eggplant Caponata, and Bagna Cauda
Chef Sean McKay Mitchell Block Briny Bagna Cauda and tangy Caponata punch up the flavour in this dish. Ingredients Eggplant Caponata 5 Tbsp olive oil 1 large eggplant, unpeeled, cut into…
Agnolotti with Roasted Corn Salsa
Chef Sean McKay Mitchell Block Ingredients Filling 6 cups water 2 tsp salt 1 tsp smoked paprika ½ tsp crushed chiles 1 ¾ cups yellow cornmeal 3 Tbsp unsalted butter…
Jerk Shrimp
Chef Andrea Tiwari Bindy's Caribbean Delights Add these fiery shrimp to salad to give your greens some kick. Ingredients 24 large shrimp, deveined 1 small onion, finely chopped 1 tsp…