Manitoba Jambalaya
Chef Steven Strecker Era Bistro Consider this your introduction to rye berries. Mixed with locally grown quinoa, these plump grains add textural pop. Add in two types of local sausage and…
Recent Posts
Escargots
Chef/Owner Cam Tran Café Ce Soir Excitement over escargot developed into the procurement of whelks (large snails) in the shell to create this pretty presentation. This recipe uses Café ce Soir’s…
Salad Niçoise
Chef/Owner Cam Tran Café Ce Soir Fresh ahi tuna, the addition of soya beans, and a zingy Caesar-inspired dressing packed with anchovies update this traditional salad. INGREDIENTS Dressing 1 cup…
Salmon Quenelles
Chef/Owner Cam Tran Café Ce Soir Fluffy salmon mousse pairs with a rich cream sauce spiked with the heady flavour of saffron. INGREDIENTS Salmon Mousse 300 g salmon fillet…
Shrimp Curry
Chef Nitin Mehra East India Company South Indian curries are typically lighter, with less meat and dairy, than their northern counterparts. This dish uses ingredients common to southern regions, like seafood,…
Pickerel with Pearl Couscous
Chef Norm Pastorin The Cornerstone Manitoba’s favourite fish is sauced with a rich, tart take on meunière. Fried capers and their brine impart a kick of acidity. Ingredients Pickerel 4…
Trout with Roasted Cauliflower, Eggplant Caponata, and Bagna Cauda
Chef Sean McKay Mitchell Block Briny Bagna Cauda and tangy Caponata punch up the flavour in this dish. Ingredients Eggplant Caponata 5 Tbsp olive oil 1 large eggplant, unpeeled, cut into…
Jerk Shrimp
Chef Andrea Tiwari Bindy's Caribbean Delights Add these fiery shrimp to salad to give your greens some kick. Ingredients 24 large shrimp, deveined 1 small onion, finely chopped 1 tsp…
Arctic Char Stuffed With Northern Pike Mousseline
Chef Ray Miller Just Off Broadway Mousseline is a mixture of ground meat or fish which is whipped with cream and egg whites. Ingredients Arctic Char 6 oz northern pike,…
Soup With Northern Pike And Manitoba Morel Dumplings
Chef Craig Guenther Blaze Bistro The goldeye marinade used here is available at seafood stores and gives the fish a deep red colour. Note: If you don't have a smoker…
Wild Rice Crêpes with Smoked Goldeye and Caviar
Chef Grant Mitchell & John Stupar Nicolino’s These crêpes are rich in taste and relatively easy to make. Planning ahead is the key, as crème fraîche cannot be rushed. The…