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Recent Posts

Rainbow Roll

Owner Sunny Chen, Blüfish Crowd favourite rainbow roll showcases its best assets by flipping inside out and presenting four colourful varieties of seafood on a blanket of rice. Mild flavours…

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Lobster Salad and Chips

Chef Rowell Clarina, Wasabi Sabi The stacked design of this rich, creamy take on lobster tartare highlights each ingredient. Sweet lobster meat is even more luxurious mixed with buttery avocado…

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Fish n’ Chips

Chef Mary Vartsakis, Fergie’s Fish ‘n Chips For 17 years, fresh, flaky, high-quality pickerel, sourced from local fishers on Lake Winnipeg, has been the star of this fish-n-chip-only show. Beer…

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Walleye Mac and Cheese

Chef Dean Herkert, Bistro on Notre Dame Mild cheeses mixed with nutmeg and brown-butter walleye amplify the nutty flavours of this creamy mac and cheese. To further develop that toasted…

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Pickerel Chowder

Chef Allyson Martin, Gull Harbour Light and lemony, this chowder hits the spot even in the heat of summer. Chef Allyson grew up on Lake Winnipeg and her father was…

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Salt and Vinegar Pickerel

Chef Tony Siwicki, Silver Heights Restaurant Tangy, salty and crispy, this popular, playful pickerel plate from the Silver Heights kitchen encrusts each fillet in Old Dutch potato chips. The buttery…

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Scallop on the Half Shell

Scallop on the half shell makes for a wow-worthy presentation. Salmon roe adds a briny pop, emphasizing oceanic flavour. Chef Dustin Pajak Close Company Ingredients Chive butter 1 cup unsalted…

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Smoked Arctic Char and Pommes Paillasson

Smoked Arctic char is layered on a crispy potato cake. Chef Chris recommends subbing in local goldeye if char isn't readily available. Chef Chris Gama Clementine Cafe Ingredients Smoked Arctic…

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