A stylish and contemporary setting for internationally flavoured cuisine inside the Delta Hotel. Centred around a Tyndall stone fireplace, the entire space doffs its cap to Manitoba, with prairie art on the walls. The juicy, lightly charred burger gets extra kick from jalapeño jam and a glossy potato bun.
Swordfish steak sandwich is perfect light summer dinner. A smear of savoury pesto aioli and a spoonful of pico de gallo on meaty fish steps up the barbeque game. Phil…
Eggplant roulade stuffed with goat cheese gets a kick from its chili spiked marinara. Salty capers and fresh herbs brighten every bite with bold flavour. Phil Andrews Blaze Restaurant and…
Chef Craig Guenther Blaze Bistro The goldeye marinade used here is available at seafood stores and gives the fish a deep red colour. Note: If you don't have a smoker…
Executive Chef Jason Gower, Delta Winnipeg's Blaze Bistro This delicate pâté melts quickly. To preserve its velvety texture, serve within ten minutes of removing from freezer. The raspberry coulis provides…
Executive Chef Jason Gower, Delta Winnipeg's Blaze Bistro Elk and bison can be found at more and more local butchers and specialty food stores. Both are considered game meat and…
Executive Chef Jason Gower Delta Winnipeg's Blaze Bistro This recipe requires the fresh pickerel cheeks to be marinated for 48 hours. Chef Jason suggests flash-frying the fish in a hot…
Executive Chef Jason Gower, Delta Winnipeg Hotel This rich and earthy soup is as easy to make as it is delicious. If you’re unable to find all types of fresh…
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…
