Potato Soufflé
Neil Higginson Tapastry This twice-baked soufflé is airy and pillowy soft. Ingredients 4 Tbsp unsalted butter 4 Tbsp flour 4 large red potatoes, peeled and halved crosswise 1 cup milk…
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Duck Fingers
Chef/Owner Leighton Fontaine Osborne Village Cafe Salt and vinegar chips add bright acid punch and optimum crunch to tender duck meat Ingredients 6 medium eggs 1 cup milk 2 Tbsp…
Poutine
Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger Browning a mirepoix ensures that this all-veggie gravy gains loads of savoury depth. Ingredients Gravy 2 Tbsp oil 2 onions, quartered 1…
Hawaiian Pizza
Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger Rich marinara, juicy pineapple, and fresh basil make a perfect summertime combination. Gluten-free pizza crusts are sourced from Cocoabeans Bakeshop. Ingredients Sauce…
Chili Dog Wrap
Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger The classic chili cheese dog gets lightened up with chunky chili, a whole wheat wrap, and a sprinkling of green. Ingredients Chili…
Spicy Buffalo Burger
Owner/Chef Tomas Sohlberg & Anneen DuPlessis Boon Burger Use your favourite Louisiana-style (cayenne-based) hot sauce for authentic Buffalo flavour. Boon custom orders vegan burger buns from Stella’s Bakery. Ingredients White…
Game Meat Tourtière
Chef Eraj Jayawickreme The Velvet Glove Bison, duck, elk, quail, partridge and venison are combined in this local version of a seasonal favourite. Ingredients Filling 1 1/2 cups chicken stock…
Turbot alla Puttanesca
Chef Fabrizio Rossi Nicolino's This briny sauce is filled with bright flavour and pairs well with fish. Ingredients 2 Tbsp olive oil 1 clove garlic pinch chili pepper 1 anchovy…
Pappardelle alla Boscaiola
Chef Fabrizio Rossi Nicolino's Boscaiola, meaning 'woodsman's style' sauce is a rustic Italian classic. Ingredients Pasta 8 cups flour 10 eggs 1 Tbsp oil pinch of salt Sauce 3 cups…
Bison Ribeye
Chef Mandel Hitzer deer & almond A dark rich stock is the succulent, robust essence of this dish. Chef’s tip is to make it over 3 days to let the…
Pan Seared Black Cod with Mirin Butter Sauce
Chef Fraser MacLeod, 529 Wellington This sweet, salty, slightly spiced butter sauce is a perfect match for any whitefish. Ingredients Sauce 1 garlic clove, peeled and chopped 1/4 Tbsp fresh…