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Wonton Soup

Chef Jimmie Sayavong Boun's Restaurant This recipe is great for big batch cooking. Freeze wontons for later use. Ingredients Pork Wonton Dumpling 1 lb ground pork dash of salt and…

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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…

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Gazpacho

Chef Arnold Carreira, Orlando's Seafood Grill Ingredients 2 cups tomato juice 2 tomatoes, chopped 8-10 cucumbers, chopped 2 tsp cilantro 1/2 tsp oregano 5-6 leaves fresh mint 1 tsp virgin…

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Vegetarian Beet Borscht

  Chef Ami Hassan, The Falafel Palace Ingredients 5 pounds beets, shredded 1/2 cup fresh lemon juice 1 onion, chopped 1 pound roma tomatoes, chopped (about 6-8) 1/2 pound green…

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Tom Yum Kung

Chef Samloy Kongmanisvong, Siam Thai Ingredients 3 cups clear chicken stock 1/4 cup lemongrass, cut into pieces 1/4 cup shallots, slightly crushed 1/2 cup straw mushrooms, cut in half 2…

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Carrot and Butter Bean Soup

Chef/owner Marla, Bernstein's Deli Ingredients 2 L chicken stock 2 cups dry jumbo lima beans 1  1/4 lb carrots, chopped large black pepper to taste Method Add all ingredients in…

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Curried Pea Bean & Lentil Soup

Chef/owner Marla Bernstein, Bernstein's Deli Ingredients 2 litres vegetable stock 1 stick celery, sliced thin 1/2 jumbo yellow onion, diced 1/2 cup dry green split peas 3/4 cup dry green…

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Mock Turtle Soup

Chef Jonathan Buffie and Pastry Chef Doug Krahn Breadworks Ingredients Soup 2 lbs roma tomatoes, cut lengthwise 1/2 cup olive oil 2 heads garlic, peeled 1 L chicken stock 1/2…

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Curried Mushroom Soup

Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant This soup is tangy in its mildest rendition, and can be made hotter depending on the strength of curry used.…

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