Maple Whiskey Pork Spare Ribs
Chef Roger Wilton, MTS Centre Finger-licking ribs were prepared for Brooks & Dunn, country superstars, when they rolled into town on April 23, 2006. Ingredients Ribs 4 racks pork spare…
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Almond-Crusted Stuffed Chicken Breast
Chef Greg Anania, Bellissimo The almond crust adds a satisfying crunch to each bite of this ultra-juicy chicken loaded with rich flavours. Ingredients 4 6 oz Prairie Orchard Farms omega-3…
Pork Tenderloin with Wild Mushroom & Port Reduction
Chef Greg Anania, Bellissimo The full flavour of the pork is superbly accented by this sweet and velvety sauce. Ingredients Pork 2 Prairie Orchard Farms omega-3 pork tenderloins 1 tsp…
Angus Striploin Steaks
Chef Tom Janzen, Bread & Circuses' This meat and potatoes dish pays homage to the farmers of Manitoba. Ingredients 4 Angus striploin steaks 2 Tbsp olive oil 1 tsp coarse…
Pescatore Mediterraneano
Chef Greg Callis, Nicolino's The sweetness of local tomatoes is accented with salty olives and sour capers creating a robust dish. Firm white fish can be substituted for snapper. Ingredients…
Spiced Lamb with Pistachio Labneh & Celeriac Purée
Chef Barry Saunders, The Current Lebanese cheese yogurt helps to soothe the meat’s fiery spice rub. Celeriac purée acts as a lighter carb alternative to potatoes. Ingredients Spice rub 1…
Venison Brochettes with Pomegranate and Sour Cherry
Chef Angela Baschuk, Pineridge Hollow Venison is a wonderfully lean and tender meat with fewer calories, cholesterol and fat than most cuts of beef, pork or lamb. Farm‑raised venison doesn’t…
Spiced Pork Tenderloin With Rhubarb Chutney
Sous Chef Thomas Stuart, Fude This tangy-sweet rhubarb chutney is a cool complement to the tender slices of spiced pork. The chutney can be made in large batches and stored…
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…
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…