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…
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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…
Marinated Squab Pan Roasted, Potato Purée, Garlic Infused Squab Jus
Chef Makoto Ono, Gluttons Bistro The exotically scented, salty squab is balanced with its earthy and vibrant jus. The rich potato purée is to die for. Ingredients Marinade 4 squab…
Pork Noisettes with Prune Armagnac Sauce
Chef/Owner Fern Kirouac, In Ferno's Bistro The fresh, herby flavour of the pork is accented by classic apple and succulent prunes for a juicier taste. Manitoba Berkshire pork is used…
Duck Done Three Ways
Chef Ray Miller, York The Hotel Chef Ray chose to feature duck because he says it is the best thing he has ever eaten. This elegant presentation features a taste…