Tempura Soft‑Shell Crab with Berkshire Pork Belly Risotto
Chef Heiko Duehrsen, The Gates on Roblin This delicate dish has a true Asian vibe, and is even fun to eat with chopsticks. Soft-shell crab can be purchased at Asian…
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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…
Village Bay Oysters with Half Pints Stir Stick Stout Egg Foam
Craig Guenther, Urban Prairie Cuisine Catering This creative hollandaise sauce adds richness to the saltwater tang of oysters. Ingredients Oysters 6 Village Bay oysters, shucked 1 green onion, finely sliced…
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…
Smoked Salmon Crêpes
Chef Stéphane Wild, Bistro Chez Sophie A palate-pleasing combination of salty smoked salmon and creamy Béchamel sauce is packed into these cheesy, chewy, cover-worthy crêpes. Ingredients Crêpes 2 cups flour…
Vietnamese Crêpe
Chef Thu Nguyen Pho No. 1 A riff on the French classic, Vietnamese crêpes are crisp, flavourful and surprisingly, unlike their French cousin, made without any egg. Ingredients Crêpe 1…
Pan-Seared Scallops
Chef Norman Pastorin The Grove Pub & Restaurant Earthy pork belly and shallot crumble, verdant pea purée and blood orange sauce complement scallops' melt-in-your-mouth texture. Ingredients 4 oz pork belly…
Chorizo Shrimp
Chef/owner Steve Kandilakis, Steve's Bistro Olive oil, white wine and feta give a tangy kick to this succulently smoky pairing of shrimp and sausage. Ingredients 3 1/2 Tbsp olive oil…
Ratatouille with Jumbo Seared Scallops
Chef Brent Barna Provence Bistro A bouquet of vegetables make this dish fresh and light. Jumbo scallops splashed with cognac and butter add body and richness. Ingredients Ratatouille 12 medium…
Devilled Shrimp
Chef Peter Bastian, Taste of Sri Lanka For an exact duplication, purchase a bottle of Chef Peter’s signature hot sauce ($5) at Taste of Sri Lanka. Ingredients 16-20 jumbo shrimp…