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Radish Salad

Chef Ben Kramer Diversity Food Services Waste not, want not: this dish uses the whole radish. Miso butter is a complex flavour addition to the peppery root vegetable. Ingredients 2…

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Root Vegetable Salad

Chef Eraj Jayawickreme The Velvet Glove Let creativity lead the way for this piece of edible artwork making use of cold weather staple, root vegetables. Ingredients 1 yellow beet, boiled…

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Zucchini Soba Salad

Alena Feldman Organza Market Pickled ginger, ume-su, soba noodles, and rice vinegar can be found at Organza Market. Ingredients ­Dressing 1 Tbsp minced pickled ginger 2 Tbsp  ume-su (pickled plum…

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Rabbit Food Salad

Chef Jonathan Buffie and Pastry Chef Doug Krahn Breadworks Ingredients 3/4 cup balsamic vinegar 1/4 cup sun-dried tomato, blended to paste 1/2 tsp basil pesto 2 cups extra virgin olive…

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Asparagus Salad

Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant Asparagus is in season by mid-April. Take advantage of this fact with a simple spring salad. Ingredients Dressing 1/2 cup…

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Pomegranate Salad

Chef Patrick Shrupka, Amici Chef Patrick uses grenadine syrup, which is an actual pomegranate reduction, to give the salad a festive colour. Ingredients Dressing 1 1/2 Tbsp canola oil 1/2…

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Celery Root and Arugula Salad

Jane's Restaurant Peppery arugula balances tart apples in this stunner of a salad. Ingredients Dijon Dressing 1 Tbsp yellow mustard seeds 1/4 cup white balsamic vinegar 1/2 Tbsp Dijon mustard…

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