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…
Recent Posts
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…
Veal Chop with Shiitake Peppercorn Cream Sauce
Chef Fraser MacLeod, 529 Wellington A good stock is the basis for a great sauce. These more elusive veal bones can be found at your meat counter and are worth…
Spice Rubbed Pork with Rhubarb Chutney
Fude Inspired Cuisine and Wine Bar Rhubarb freezes well, making this in-season chutney a terrific flavour addition all year long. Ingredients Rhubarb Chutney 7 1/3 cups frozen rhubarb 1 cup…
Pickerel Tacos with Mango Pineapple Salsa
Fude Inspired Cuisine and Wine Bar A new classic, this light summer favourite is great for the lake. To cook on the barbeque, dry toast the shell, then wrap the…