Christine Casey, Fusion Grill Ingredients Zucchini cakes 4 cups grated zucchini 1/4 cup chopped red pepper 1 Tbsp chopped parsley 1/4 cup fresh baguette (remove crust and dice) 1…
Clayton Hadaller Pineridge Hollow Ingredients Steak 2 lbs boneless blade steak Marinade 1 large onion, minced 1 tsp garlic 1/2 tsp black pepper 1/4 cup balsamic vinegar 1/4 cup red…
Chef Marie Caldwell Star Grill Ingredients Smoked goldeye 1 smoked goldeye, skin intact Mediterranean star frittatas 6 eggs 1 smoked goldeye, skinned and deboned, cut into bite-sized pieces 1/4 cup…
Chefs Scott Grant & Janet Grywacheski Bergmann's On Lombard Ingredients Catfish 4 sheets rice paper 6 (8 oz) boneless catfish fillet, diced 1 clove garlic, minced Salt & pepper, to…
Chefs Scott Grant & Janet Grywacheski, Bergmann's On Lombard Ingredients Smoked whitefish salsa 6 oz boneless smoked whitefish, diced 1 large vine-ripened tomato, seeded and diced 1 small red onion,…
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Ponzu sauce 1/4 cup & 3 Tbsp lemon juice 1/4 cup & 3 Tbsp soy sauce 1/4 cup & 1 Tbsp rice vinegar…
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Crêpe 2 eggs 1 tsp sugar 1 tsp soy sauce 1 tsp water 1 tsp sake Pinch salt 2 tsp vegetable oil, for…
The Flavours of Canada After roasting the red peppers, let them sit in a paper bag for a few minutes. This makes the skins easier to remove. Ingredients Dressing 1…
Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients 4 portobello mushrooms, stemmed 2 zucchinis, cut lengthwise 2 red peppers, cored and cut into strips 1/2 cup extra virgin…
Chef Marco Grimaldi, Bailey's Restaurant Tying the roast with kitchen string will keep the meat from drying out. The Yorkshire pudding can be made as one large pudding, or in…
Chef Don Keith Alycia's Restaurant The staff at Alycia’s are perogy making masters, making 1,000 dozen of the dumplings each day. The key to good perogy dough is letting it…
