Matelote Bourguignon with Morvan Forest Orzo
Chef Blue Harland, Beaujena's Manitoba lake fish are ideal for this dish. Northern pike has the delicate flavour of fish, but with a meatier texture. A velvety bourguignon sauce adds…
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Mac and Cheese
Chef Barbara O'Hara Dessert Sinsations Cafe These golden spheres are coated in a delicate panko crust. The first crunchy bite reveals ham and oozing Velveeta cheese. A peppering of curry…
Lobster Pot Pie
Chef Alexander Svenne Bistro 7 1/4 Sweet lobster, spicy chorizo and corn turn this pot pie into a luxurious meal. This recipe can be made in a large casserole dish,…
Manitoba Arctic Char with Fruit Salsa
Chef Helena Fontaine, Fude Inspired Cuisine & Wine Bar Prepare your choice of side for this flaky fish. Chef Helena recommends basmati rice cooked with lime juice or summer potato…
Manitoba Arctic Char with Wasabi Glaze
Chef Helena Fontaine, Fude Inspired Cuisine & Wine Bar Ingredients Marinade 1/2 cup sake 2 Tbsp soy sauce 1/4 cup rice vinegar 1 Tbsp grated fresh ginger 4 fillets Manitoba…
King Crab ‘Carpetbag’ Steak, Potato-Parsnip Pavé
Chef Alan Shepard, Step'N Out Chef Alan uniquely updates Australia’s popular ‘carpetbag’ steak, which is commonly stuffed with oysters. This dish also lends an elegant interpretation of ‘surf and turf,’…
Denning Vleis
Chef Louise Briskie-deBeer, LuLu's Restaurant This hulking lamb shank is tamed by slow-roasting it to seal in the warm South African flavours of tamarind, allspice and cloves. The meat falls…
Duck Breast, Alligator Sausage
Chef Lee Fry, The Billabong Bar and Bistro Duck is an Australian favourite. Its red meat flavour is complemented by woodsy rosemary and pungent garlic purée. Savoury alligator and pork…
Pan-Seared Salmon with Half Pints Bulldog Amber Ale Sauces
Craig Guenther, Urban Prairie Cuisine Catering The sauce duo gives a hint of hops to this upscale appetizer. Ingredients Lemon Asparagus 1 bunch asparagus, trimmed 1 lemon, zested and juiced…
Pesce Asiago
Chef/co-owner Greg Anania, Bellissimo This sauce is so luscious you’ll dream up other dishes to use it in. Asiago is the key—don’t use a substitute. Ingredients Roasted garlic 1 Tbsp…
Veal Cutlets in Cream Sauce
Chef Stéphane Wild Bistro Chez Sophie Melt-in-your-mouth veal is made richer by a homey, well-spiced cream sauce and punctuated by flavourful bites of bacon and earthy mushrooms. Ingredients 12 milk-fed…