Bison Stir-Fry
Chef Robert Duehmig, The Chocolate Shop This lean game meat is given succulent juiciness from the black bean sauce which brightly accents the root vegetables for a classic pan-fried prairie…
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Consommé with Bison Ravioli
Chef Robert Duehmig, The Chocolate Shop The silky rich broth gets nicely contrasted texture from the ravioli. The ravioli could also be served alone with a brown sauce. Ingredients Vegetable…
Wild Arctic Char Churchill Trader’s Table Style
Chef Robert Duehmig, The Chocolate Shop This upscale shore lunch is given a taste of Hudson’s Bay circa the fur trade era, with the sweet and sour accents of traditional…
Lettuce Wraps
Executive Chef Tristan Foucault, Hu's on First Asian Bistro These saucy wraps can be served, as pictured, in a head lettuce bowl or in a dish with loose lettuce leaves.…
Beef Tenderloin with Goat Cheese-Wild Mushroom Crust
Chef David Bergmann, Bergmann's on Lombard The buttery tenderloin is well complemented by rich goat cheese and tangy currant jelly. Ingredients 4 oz wild mushrooms (oyster, shiitake, chanterelle), diced 2…
Almond Chicken Pasta
Chef Peter Karamchand, Buffalo Stone Café This fragrant pasta dish makes for a light summer entrée served cold. Chef Peter uses locally produced Nature's Pasta and combines it with the…
Bison Tendorloin with Mini-Yorkshire Pudding
Chef Peter Karamchand, Buffalo Stone Café This clever presentation combines the elements of a traditional roast dinner. Chef Peter uses honey produced by FortWhyte Farms. Pick up Prairie Lane Saskatoon…
Manitoba Pork with Apricot Chutney
Chef Michael Neil, Pineridge Hollow A vibrant apricot topping dresses up this Manitoba staple, bringing a candied nuance to the meat. Chef Michael recommends using local pork that is still…
Wild Mushroom Ragoût on a Manitoba Wild Rice Latke
Chef Michael Neil, Pineridge Hollow This elegant starter riffs off the classic meat and potato dish, with tender mushrooms echoing the texture of beef. Ingredients Ragoût 2 cups chopped wild…
Winnipeg Lake Fish Roulade with Sorrel-Tomato Salad
Chef Michael Neil, Pineridge Hollow The strong flavour of whitefish is elegantly contrasted against the muted essence of pickerel. Tangy sorrel leaves, mixed with fresh sweet tomatoes, make this fish…
Zucchini Noodles Pasta
Chef Talia Syrie, The Tallest Poppy Surprise your picnic partner with this trompe l’oeil. Spaghetti-like strands of zucchini are served raw, delivering a refreshing and satisfying crunch. Garnish with a…