Calamari and Sambal Aioli Sauce
Chef Tim Remmert, Carpaccio's Ingredients Marinade 1/2 cup milk 1/2 cup sweet chile sauce Salt & pepper, to taste 24 oz calamari tubes Breading 2 cups all-purpose flour 1 1/2…
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Smoked Salmon and Wild Rice Pasta
Chef Steven Donnelly, Four Points Sheraton Ingredients Smoked Salmon 3 Tbsp vegetable oil 2 tsp paprika Salt & pepper, to taste 3 (4 oz) pieces smoked Atlantic salmon Pasta Ingredients…
Beer-Battered Fish
The Round Table There are few dishes so universally associated with Britain as fish & chips. The zingy tartar sauce is for the fish, while the fries are meant for…
Seared Digby Sea Scallops with Sweet Soy Marinated Soba Noodles
Chef Terry Gereta Fusion Grill Chef Terry Gereta gets his scallops imported from Digby, Nova Scotia. He also uses ABC brand sweet soy sauce. This sauce and the fermented black…
Cornmeal Crusted Baby Pickerel and Rainbow Trout
Chef Terry Gereta, Fusion Grill Chef Terry Gereta adds colour to this fish dish with purple potatoes. These South American tubers are grown by Scot McTaggart’s mother-in-law in the restaurant’s…
Mee Kha Tee
Chef Toui Savangsengouthay, Bangkok Thai Take a bite of chile before following up with a spoonful of noodles to heat up the flavour of this otherwise sweet coconut dish. Ingredients…
Pad Po Pak
Chef Toui Savangsengouthay, Bangkok Thai Green curry is the spiciest of Thai curries. This creamy coconut-spiked one is balanced out by thick morsels of squid, mussels, prawns and salmon. Ingredients…
Pineapple Curry Prawns
Chef Toui Savangsengouthay Bangkok Thai The fiery red coconut curry at the heart of this dish provides a nice counterpoint to the sweetness found in both pineapple and prawns. Ingredients…
Maria’s Garlic Butter Jumbo Shrimp in White Wine Sauce
Owners Maria and Tom De Nardi, Piazza De Nardi Ingredients 3 Tbsp garlic butter 1 clove fresh garlic, finely chopped 8-12 jumbo shrimp Salt & pepper, to taste 2 green…
Seared Ahi and Goat Cheese Roulade with Confit Octopus
Culinary Team Canada Ingredients Tuna Roulade 2 medium yellow peppers, roasted, peeled and seeded 1/4 cup chèvre 4 leaves fresh basil, shredded 1 Tbsp olive oil, for pan 4 oz…
Potato Crusted Arctic Char with Zucchini Cake, Dill Crème Fraîche and Golden Caviar
Christine Casey, Fusion Grill Ingredients Zucchini cakes 4 cups grated zucchini 1/4 cup chopped red pepper 1 Tbsp chopped parsley 1/4 cup fresh baguette (remove crust and dice) 1…