Grilled Salmon with Sweet Mustard Glaze
Joe Dokuchie, Tavern In The Park The chef recommends spraying both the grill and the salmon with a non-stick cooking spray (he uses Vegalene) before grilling. This prevents sticking and…
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Arctic Char with Citrus Glaze and Carrot Risotto
Sous Chef Joël Lamoreux, La Vieille Gare This light summer dish features one of Chef Luc’s signature glazes. Ingredients Spring roll 226 g brie cheese 1 small carrot, thinly julienned…
Escargots Bourguignonne
Chef Pierre Molin, Red Lantern Restaurant Escargots imported from France are an ancient delicacy. Prehistoric sites have shown piles of snail shells indicating that humans have been eating them for…
Tempura Almond Shrimp
Chef Chris Chornopyski Liberty Grill The shrimp to use in this recipe are 26/30 count. This refers to the number of shrimp in a one pound bag. The lower the…
Six Peppercorn Seared Ahi with Wild Rice Pilaf and Green Tea Reduction
Chef Andy Arjoon, Coyote Cafe Ahi (sashimi grade tuna) is becoming more and more prominent on city menus. The fish is also far more readily available in grocery stores. Chef…
Hausfrauen Art (Herring Fillets)
Chef/owner Kurt Wagner, Gasthaus Gutenberger The mild fish provides a delicate base for the tang of the sauce, which is offset by the sweetness of the apple and onion. Ingredients…
Calamari with Roasted Garlic Mayo and Tzatziki
Executive Chef Paul Masserey, Pasta La Vista/Breadworks To combine flavours, the tzatziki sauce should sit overnight in the refrigerator. Ingredients Calamari 1 lb squid tubes, cut into 1/4" rings 2…
Summer Rolls
Executive Chef Tristan Foucault Hu's on First These rice paper wraps are perfect DIY appetizers for kitchen parties. Guests can control the level of spiciness in their rolls by adjusting…
Pan-Seared Pike with Candied Tomatoes
Chef Ben Kramer Lux Solé The pungent rye strikes first, then the sweetness of the tomatoes comes through with the mild fish playing a bass note. The warmth of the…
Cashew Crusted Salmon with Maple-Miso Glaze
Chef/owner Chris Stoneham, Enorae Bistro Salmon should not be marinated too long. Over marinating will begin to cook the fish, changing its texture. The aromatic nuttiness of the cashews complements…
Ahi Tuna Tartare with Sesame Tuile
Chef Makoto Ono, Edohei The first note of the dish is a tangy, briny flavour from the vinaigrette. The cooling freshness of the tender tuna paired with the crisp daikon…