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…
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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,…
Roast Goose with Semmelknoedel (bread dumplings)
Chef/owner Kurt Wagner Gasthaus Gutenberger Roast goose is a very traditional holiday dish in Germany, where the geese are meaty and fat. Reminiscent of pork, the goose’s crackle of fat…
Sable Fish, Creamed Leeks & Mushroom Consommé
Chef Makoto Ono, Gluttons Bistro Smoky and sweet barbeque flavours run through the luscious, moist fish. Ingredients 4 5oz portions sable fish Marinade 1/4 cup + 2 Tbsp sake 1/4…
Turkey Herb Brochettes
Chef Geoff Stevens, GJ Andrew Food & Wine Shoppe A great way to prepare this super-food, these brochettes will last the trek from city to beach in a cooler. Ingredients…