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…
Recent Posts
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…
Turnip and White Cheddar Purée with Sweet Potato Crusted Sea Scallops
Chef/owner Michael Schafer, Sydney's “Everything on a plate has to be edible. Whether or not you eat it is up to you,” said Chef Michael while preparing this dish. Ingredients…
Poached Salmon Capellini
Chef Perry Scaletta, La Scala According to Chef Perry, the secret to neatly plating pasta is to grab the pasta with thongs and, from the pan, start twirling it. Continue…
Orange Roughy with Scampi Sauce
Chef Arnold Carreira, Orlando's Orange roughy was not discovered until 1889, largely because it is found between 800-1500 metres under the surface of the water. These fish are slow growing…
Seared Bison with Pickled Onion and Peppercorn Sauce
Joe Dokuchie, Tavern In The Park Your hands are the best tool when preparing the bison with the herb oil and mustard. Ingredients Seared bison 4 (4 oz) bison tenderloin…
Grilled Salmon with Sweet Mustard Glaze
Joe Dokuchie, Tavern In The Park The chef recommends spraying both the grill and the salmon with a non-stick cooking spray (he uses Vegalene) before grilling. This prevents sticking and…