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…
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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…
Pork Chop with Ginger Cilantro Glaze and Wild Rice Orzo
Chef Ray Miller York The Hotel Chef Ray uses the local Prairie Orchard Farms Omega pork, as it’s not only good for you, but it’s also the juiciest he’s ever…
Sesame Salmon and Honey Carrot Sabayon
Chef Michael Schafer, Sydney's At The Forks Chef Michael used black and natural sesame seeds to create a tiger striped effect, however either can be used alone. Ingredients 4 salmon…
Crayfish Étouffée
Chef Karen Nielsen, La Vieille Gare Louisiana crayfish is available, frozen, year round from local fishmongers. But, the best fresh crayfish are those locally harvested in summer and fall and available…
Sea Salt Crusted Pickerel With Shallot Sauce
Chef Gojko Bodiroga, Restaurant Dubrovnik A unique way to enjoy our province’s most noted fish. The coarse salt is less a flavour enhancer than an environment in which the fish…
Vegan Charred Red Pepper, Spinach and Cilantro Dip with Gilled Corn Tortillas
Chef Ray Miller, York The Hotel During one of his urban foraging trips, Chef Ray discovered the Winkler-made fresh corn tortillas by SunnyDay Products. These tortillas provide a much more…
Chicken Toes with Grilled Dilled Havarti Eggs
Chef/Owner Terry Gereta, Mise A healthier version of the frozen poultry favourite is easy enough for kids to help. Ingredients Chicken Toes 1 cup flour 1 cup bread crumbs 1…
Bison and Elk Duet with Tomato Chutney
Executive Chef Jason Gower, Delta Winnipeg's Blaze Bistro Elk and bison can be found at more and more local butchers and specialty food stores. Both are considered game meat and…
Free-Range Chicken and Lobster Ragoût in Puff Pastry Baskets
Executive Chef Jason Gower Delta Winnipeg's Blaze Bistro This dish glams-up a traditional chicken pot pie by adding succulent lobster to the mix. The piquant asiago and creamy liquid are…