Sweet & Sour Mandarin Fish
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant This dish, nicknamed “squirrel fish”, is served at banquets and special occasions. North Garden can prepare the fish with a day’s…
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Fish Mousse Soup
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Small touches like shreds of fresh watercress and the addition of dried tangerine peel make this soup light and verdant. Ingredients…
Stir Fried Pickerel
Chefs Hu Guoguang and Pan Yewen North Garden Restaurant This light and satisfying stir fry is a quick way to make the most of pickerel season. Ingredients 4 pickerel fillets…
Seafood Udon Rice Noodle Soup
Chef Diana Leung Mama's Noodle House Plump shrimp is succulent and juicy. Ingredients Mama's Noodle House Chicken Broth 1 whole chicken or 4 lbs. chicken bones 5 litres water 5…
Parmesan Cups
Chef Bill Georgakopoulos Rae & Jerry’s Strong parm contrasts with smooth chèvre and pops of caviar for bold flavoured elegance. Ingredients 1 cup shredded parmesan or asiago cheese 1 1/2…
Lobster Medallion Canapés
Chef Bill Georgakopoulos Rae & Jerry's Tender lobster pairs naturally with dill and lemon. Ingredients 10 oz lobster tail, whole 1 1/2 cup cream cheese, whipped 4 sprigs fresh dill…
Smoked Goldeye and Cauliflower Soup
Chef Mandel Hitzer deer & almond Smoked goldeye and white fish roe (golden caviar) salute Manitoba’s lakes in this dish. Quantities for the “salad” are adjustable to taste. Fermented rye…
Crispy Prawn Dumplings In Shiso
Chef Mandel Hitzer deer & almond Shiso is part of the mint family, and is used in Japanese restaurants. Visit your favourite sushi spot and sweet talk the chef into…
Pickerel Tacos with Mango Pineapple Salsa
Fude Inspired Cuisine and Wine Bar A new classic, this light summer favourite is great for the lake. To cook on the barbeque, dry toast the shell, then wrap the…
Bob Marley Roll
Wasabi Ingredients Softball-sized mound of cooked sushi rice 3/4 sheet nori (seaweed) 3 Tbsp spicy mayo 2-2.5 oz king crab meat 1 tsp scallions, chopped 2 pieces stretched tempura shrimp…
Southwest Shrimp
Chef John Pierce, Mezzo's The Grill Ingredients Shrimp 16 oz shrimp, peeled and deveined (about 16-20 shrimp) Southwest spice (see recipe below) Southwest Spice 1 cup paprika 1 tsp cayenne…