Duck with Sea Buckthorn Demi-Glaze
Chef Lorna Murdoch, Fusion Grill Pan roasted duck with Solberry sea buckthorn infused demi-glaze, wilted greens and wild rice potato latke at fusion grill. Ingredients 1 whole duck, cut into…
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Duck Breast with Potatoes and Wild Mushrooms
Chef Alexander Svenne Bistro 7 1/4 Earthy and rich, this local duck dish evokes our province on a plate. Ingredients Duck 4 large duck breasts, score the skin salt and…
Gnudi With Asparagus, Tomato and Poached Egg
Chef Alexander Svenne, Bistro 7 1/4 Sunshine spills from a poached egg creating a yolky sauce for this celebration of summer. Ingredients Gnudi 500 g tub ricotta 1 egg 2…
Grilled Octopus with Orange and Chorizo
Chef Alexander Svenne, Bistro 7 1/4 Spicy chorizo and a smoky char lend land elements to aquatic octopus, while syrup-soaked oranges inject pops of sweetness. Ingredients 1 octopus 1/2 cup…
Red Snapper with Curry-Pineapple Baked Beans and Purple Potato Hash Browns
Chef Andy Arjoon, Billabong Bar & Bistro Commonly eaten down under, red snapper is spiced up with twists of orange-herb butter and curried baked beans. Purple potatoes heighten visual interest…
Dragon Bowl
Collective member Esan Azore Mondragon Bookstore & Coffeehouse Get vitamins and energy with this Thai-flavoured salad packed with proteins such as seeds and tofu. Ingredients Miso Dressing 1/2 cup white…
Voyageur Stuffed Chicken with Cranberry Maple Sauce
Chef Neil Higginson, Fort Gibraltar Savoury roasted chicken pairs perfectly with sweet and tangy cranberry maple sauce. Ingredients Chicken 4 slices bacon, cut into lengthwise strips 2-3 shallots, julienne cut…
Port and Black Cherry-Braised New Zealand Lamb Shank
Chef Andy Arjoon, Billabong Bar & Bistro Fall-off-the-bone lamb dissolves with a lavish glaze enriched with dark port and sweet cherry flavours. Ingredients Lamb (4) 12-14 oz New Zealand lamb…
Spaghetti alla Bolognese
Chef Todd Bjornson, Bombolini Low and slow simmering is key to unleashing layers of spice in this classic and hearty meat sauce. Ingredients 28 oz can whole peeled tomatoes with…
Picanha Steak with Chimichuri and Farofa
Chef Michael Day Hermanos Grill a 10 oz cut of sirloin steak to perfection for this meaty Brazilian meal. Top steak with chimichuri or dip each morsel in farofa seasoning. …
Bonfire Hawaiian Pizza
Chef Shaun Ursell, Bonfire Bistro A crispy, thin crust and fiery ingredients spice up Hawaiian pizza. La Bomba sauce is available at De Luca’s Specialty Foods. Ingredients Pizza Dough 1…