Lemon and Herb Flavoured Chicken
Joe Dokuchie, Tavern In The Park The gumbo gets much of its flavour from chorizo, a sausage make from smoked pork, garlic and chiles. Ingredients Chicken 4 chicken breasts 12…
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Arctic Char with Citrus Glaze and Carrot Risotto
Sous Chef Joël Lamoreux, La Vieille Gare This light summer dish features one of Chef Luc’s signature glazes. Ingredients Spring roll 226 g brie cheese 1 small carrot, thinly julienned…
Leg of Duck Confit
Chef Lau Young, Provence Bistro According to Chef Lau, the origin of the name “duck confit” comes from the French word “confiture”, which means preserved fruit or jam. Traditionally, the…
Oriental Noodle Salad with Chinese Greens and Red Rice Vinaigrette
Chef Andy Arjoon Coyote Cafe At Coyote Cafe this dish is served with a grilled salmon steak as a light meal. All of the Asian ingredients in the recipe are…
Panang Curry
Chef/Owner Tsai Lin Bangkok Thai When eating at Thai restaurants in Winnipeg you are usually asked how hot you want your curry according to a “heat scale”, which can run…
World Famous Pad Thai
Chef Pradith Uksornpim, Sawatdee Thai Like the burger in North America, pad thai is ubiquitous in Thailand. While it is served at fine dining establishments, it is mostly known for…
Yellow Curry
Chef Pradith Uksornpim, Sawatdee Thai Chef Pradith’s elaborate carvings for this dish—including butterflies and eagles—are a nod to Royal Thai cuisine. Originally exclusive to members of the Thai royal family,…
Grilled Teriyaki Game Hen
Jane's Restaurant Serve these plump pieces of poultry slathered in a delicious sticky-sweet scratch-made teriyaki with seasonal vegetables of your choice. Ingredients Game Hen 3 Cornish game hens 1 cup…
Hausfrauen Art (Herring Fillets)
Chef/owner Kurt Wagner, Gasthaus Gutenberger The mild fish provides a delicate base for the tang of the sauce, which is offset by the sweetness of the apple and onion. Ingredients…
Chicken Livers
Executive Chef Paul Masserey, Pasta La Vista/Breadworks When making this rustic, yet elegant dish, be sure not to overcook the livers— they will become dry and tough. Ingredients 450 g…
Herb-Encrusted Lamb Chop with Balsamic-Blueberry Sauce
Chef Ben Kramer, Lux Solé The first note is sweetness, then the aromatic herbs touch the palate. The distinctive lamb shines through and subsides as the blueberries return for a…