New Orleans Catfish Bundles with Thyme Jazzed Tomato Coulis
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…
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Spiced Cornmeal Crusted Tilapia with Caper Infused Smoked Whitefish Salsa
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,…
Toro Tobanyaki
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…
Ocean Jewel Roll
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…
Grilled Vegetable Sandwich
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…
Portobello Mushroom Sandwich
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…
Prime Rib of Beef with Yorkshire Pudding
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…
Perogies
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…
Grilled Vegetable Casserole
Chef Patrick Shrupka, Amici Extremely easy to prepare, this casserole is perfect served at brunch, lunch or dinner. Ingredients Casserole 2 eggplant, skin removed 3 zucchini 2 bundles aparagus 5…
Crown Roast Rack of Lamb with Lemon Pepper Spaetzle
Chef Patrick Shrupka, Amici Chef Patrick uses two small oven-proof dishes for the lamb, the first is to wrap the racks around, the second is to keep the bones pointing…
Quail with Frizzled Leeks in a Yellow Tomato and Turnip Cou-Cou Nest
Chef/owner Antoinette Oliphant La Table des Bonnes Soeurs The creative presentation of this dish will wow guests. Cou-cou, which is Caribbean polenta, is formed into the shape of a hollow…