Bison Tenderloin Wrapped with Chicken Mousse
Chef/Owner Craig Guenther, The Market 520 Ingredients Chicken mousse 3 strips bacon, finely chopped 1 small onion, finely chopped 2 cloves garlic, finely chopped 2 Tbsp chives, finely chopped 2…
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Chicken Sausages with Broccoli
Owner Tony De Luca, De Luca's Specialty Foods The chicken sausages with Cajun spice used in this recipe can be found at De Luca's Specialty Foods. Ingredients 1 lb (450…
Potato Crusted Arctic Char with Zucchini Cake, Dill Crème Fraîche and Golden Caviar
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…
Stuffed Blade Steak with Blue Cheese, Mushrooms and Cashews
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…
Manitoba Smoked Goldeye with Mediterranean Star Frittatas
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…
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…
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…