Pâté Lorrain
Chef/Owner Jérôme Boulanger Le Croissant Buttery, flaky crust surrounds tender, wine-soaked meat. A classic from the Lorraine region. The pastry can be purchased at Le Croissant. Ingredients Pastry 2 cups…
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Tartiflette
Chef/Owner Stéphane Wild Aladdin’s Pizza Chez Sophie Trappiste cheese is an ivory-yellow, cow’s milk cheese made by monks. Oka is one popular version. Pungent flavour of the cheese carries through…
Walnut Apricot Stuffed Roast Chicken
Chef Paul Vocadlo Bistro Dansk Our cover depicts a whole roasted chicken, in the restaurant kylling portions are a healthy half bird as this recipe instructs. Ingredients 1/4 butter 1…
Dansk (Pork Schnitzel)
Chef Paul Vocadlo, Bistro Dansk Chef Paul swears the secret ingredient of his famous schnitzel, that artfully counterbalances crisp and tender texture, is housemade bread crumbs. Ingredients 2 pork tenderloin…
Salsa Burger
Chef/owner Anneen DuPlessis Boon Burger Cafe Ingredients Black Bean Patty 1 Tbsp sunflower oil 1 medium onion, diced 1 Tbsp diced garlic 1 stalk celery, minced 1 vegetable bouillon cube…
Shanghai Burger
Collective member Östen Rice, Nuburger This bright burger imparts an Asian flavour profile through chile sauce laced mayonnaise and ginger bright crunches of slaw in each bite. Ingredients Asian Slaw…
Black Garlic Burger
Collective member Östen Rice, Nuburger Mellow, sweet umami-steeped black garlic aïoli shines in this decadent burger. Black garlic is made by fermenting whole bulbs at high temperatures and can be…
Barbeque Pork Neck, Spicy Lime Dressing, Green Beans, Tomatoes
Chef Adam Donnelly, Segovia Tender, savoury pork neck pops with flavour while snap-fresh beans and firm, juicy tomatoes offer a taste of Manitoba summer. Ingredients Barbeque Sauce 9 Tbsp paprika…
Lobster-Stuffed Young Chicken
Chef/owner Scott Bagshaw, Deseo Bistro Ingredients 2 Tbsp lobster meat 1 tsp minced parsley 1 tsp lemon zest salt and pepper to taste 1 1/2 semi boned poussin 4 slices…
Sea Bream, Catalan Spinach, Chermoula & Aïoli
Chef Adam Donnelly Segovia This simple tapa from eastern Spain is great for the barbeque. Tangy Catalan spinach with its punchy piquillo peppers and creamy aïoli combined with the chermoula’s…
Wild Mushroom & Benedictine Blue Cheese Tart
Chef Nick Beaumont, The Fairmont This elegant tart can be served for brunch or as an evening appetizer. The sweet caramelized pear acts as the perfect palate cleanser after the…