Free-Range Chicken and Lobster Ragoût in Puff Pastry Baskets
Executive Chef Jason Gower Delta Winnipeg's Blaze Bistro This dish glams-up a traditional chicken pot pie by adding succulent lobster to the mix. The piquant asiago and creamy liquid are…
Recent Posts
Prawns Two Ways
Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Prawns Bourgignon 2 Tbsp butter 6 garlic cloves 1/4 onion, diced 1 can escargots, use 12 snails 8 medium-sized mushrooms, diced 1/2 oz Pisco…
Lobster-Stuffed Young Chicken
Chef/owner Scott Bagshaw, Deseo Bistro Ingredients 2 Tbsp lobster meat 1 tsp minced parsley 1 tsp lemon zest salt and pepper to taste 1 1/2 semi boned poussin 4 slices…
Atlantic Seafood Trio
Chef Nick Beaumont, The Fairmont Complementing textures intermingle with vibrant flavours in this stunning seafood starter. Chef Nick sources St. Mary’s Smoked Atlantic Salmon from Nova Scotia, yet any smoked…
Trout Trifle with Horseradish Dressing
Chef Barry Saunders The Current This vibrant dish marries Manitoba lakefish with sweet mango and buttery avocado. The slight saltiness of trout is enhanced by the subtle spiciness of horseradish.…
Northern Pike Cakes with Cilantro Cucumber Chutney
Sous Chef Thomas Stuart, Fude These delicate fish cakes can be made with any type of white fish to get a similar taste. The refreshing cucumber cilantro chutney helps draw…
Wild Arctic Char Churchill Trader’s Table Style
Chef Robert Duehmig, The Chocolate Shop This upscale shore lunch is given a taste of Hudson’s Bay circa the fur trade era, with the sweet and sour accents of traditional…
Grilled Gin Shrimp with Ginger and Garlic
Chef Denise Friesen, Denise et Jean Louis Catering Prepare the ginger garlic sauce in advance, then add the gin while grilling. The alcohol is diluted during cooking, lending the slightly…
Winnipeg Lake Fish Roulade with Sorrel-Tomato Salad
Chef Michael Neil, Pineridge Hollow The strong flavour of whitefish is elegantly contrasted against the muted essence of pickerel. Tangy sorrel leaves, mixed with fresh sweet tomatoes, make this fish…
Hemp-Crusted Northern Pike
Chef Ben Kramer Dandelion Eatery This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an elegant presentation.…
Sweet Corn Soup with Chimichurri-Seared Pickerel Cheeks
Chef Heiko Duehrsen, The Gates on Roblin Even kids will enjoy this gourmet twist on creamed corn. The Latin-inspired chimichurri sauce adds a herbacious kick to the mild base. Ingredients…