Panaeng Beef Curry
Chef Samloy Kongmanisvong, Siam Thai This aromatic, slightly spicy dish is known as a dry curry because it uses less coconut milk than other Thai curries. Ingredients 2 Tbsp panaeng…
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Hemp-Seed Pickerel with Northern Pike Caviar and Lemon-Caper Butter
Chef Grant Mitchell Nicolino’s Regional ingredients are showcased in this light main dish. Two of the province’s most popular freshwater fish pair perfectly with the delicate nuttiness of hemp seed.…
House-Made Porcini Gnocchi
Chef Grant Mitchell, Nicolino’s Ingredients foraged from the forest and garden create a light yet comforting pasta dish. Fresh snap peas and greens add crunch and colour. Ingredients 3 medium…
Scampi with Walnut Focaccia
Chef Grant Mitchell, Nicolino’s Freshly-baked bread is a perfect dipper for this dish’s delicate broth. Scale up the serving size to turn this into a light entrée. White beans can…
Potato and Trappist Cheese Galette
Chef Bernard Mirlycourtois, Mirlycourtois Layers of cheese, bacon and potato make this rich side dish a decadent treat. Try it with a fresh tossed salad for a light entrée. Ingredients…
Cassoulet
Chef Tristan Foucault, Peasant Cookery Decadent, earthy and straight up soul-warming, this enhanced cassoulet hits all the right seasonal notes. Ingredients 3 Tbsp canola oil 1 lb pork butt cut…
Pepper Pork Steak
Chef Pongtron Pongsumana One Night in Bangkok Marinating tender pieces of pork results in a juicy, flavourful tenderloin perfect for garlic lovers. Ingredients Garlic Gravy 1 Tbsp oyster sauce 2…
Lamb Chop with Kahlúa Chocolate Sauce and Seafood Ceviche with Passion Fruit Sauce
Chef Dario Pineda-Gutierrez, Café Dario A creative re-interpretation on surf and turf, this pretty appetizer combines the freshness of fruit and seafood with the richness of lamb and chocolate. Pisco…
Grass-fed Beef Burger
Stella's Café and Bakery Brawny and lean, these Manitoba made patties standout sandwiched in fluffy, fresh-baked foccacia. Ingredients Grass-fed Burger Patties 1 1/2 lb grass-fed ground beef 1/3 cup sour…
Gravlax -Scandinavian Cured Salmon
Stella's Café and Bakery Sweet and salty mingles throughout the delicate flesh of this no-cook meal. Ingredients Gravlax 1/4 cup coarse sea salt 1/3 cup white sugar 1 Tbsp cracked…
Penne with Chorizo
Chef David Hyde, Cafe Carlo This fragrant penne dish is rich with Italian and Mediterranean flavours thanks to a made-from-scratch sauce and relish. Local chorizo from Miller’s Meats adds southwestern…