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,…
Recent Posts
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…
Pan-Seared Pike with Candied Tomatoes
Chef Ben Kramer Lux Solé The pungent rye strikes first, then the sweetness of the tomatoes comes through with the mild fish playing a bass note. The warmth of the…
Grilled Bison Tenderloin and Potato Flan
Chef Ben Kramer, Lux Solé The first note is textural, with a tender mouthfeel. The rich cheese and potato perfectly balance the lean bison. Earthy mushroom harmonizes beautifully, while arugula…
Pesto Pizza
Chef Ben Kramer, Lux Solé The tang of the parmesan, followed by tomato and onion, sings out over the base notes of garlic and basil. The mellow sweet roasted garlic…
Cashew Crusted Salmon with Maple-Miso Glaze
Chef/owner Chris Stoneham, Enorae Bistro Salmon should not be marinated too long. Over marinating will begin to cook the fish, changing its texture. The aromatic nuttiness of the cashews complements…
Pan-Roasted Quail with Black Currant Demi Glace, Vegetables and Arugula
Chef Lorna Murdoch, Fusion Grill Black currant sauce is very good with game meats like quail, duck and venison. Quail can be purchased whole or deboned. The first note is…
Celery Root Salad, Seared Scallops and Marinated Manitoba Golden Caviar
Chef Makoto Ono, Edohei The first bite of this dish is textural: a creamy mouth feel that is paired with a subtle citrus tang. The dish picks up momentum with…