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…
Recent Posts
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…
Shrimp & Spinach Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden Juicy freshness of the spinach is the first note, which holds steady above the sweet harmony of the shrimp. Spinach…
Orange Shrimp & Scallop Dumpling
Chef Ming Chen and Chef Geoffrey Young Kum Koon Garden Chef Ming pairs shrimp with scallop and colours the dumpling orange with carrot juice. Ingredients 1 1/2 Tbsp bamboo shoots,…
Veal Scaloppine with Marsala Demi-Glace
Head Chef Geoff Stevens Bonfire Bistro Demi-glace is a rich sauce made from a complicated blend of beef stock, spices and vegetables. Ingredients 4 6oz pieces of veal scaloppine 2/3…
Coquille St. Jacques Gratinée
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Fresh, clean scallops are revered by chefs for their ability to support different sauces. This traditional recipe is the best known scallop dish. Ingredients Duchesse…
Coq au Vin
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Although modern recipes often substitute chicken in this recipe, Chef Bernard uses a coq (rooster) to recreate his Burgundy signature dish. The older the bird,…