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Recent Posts

Gâteau Basque

Chef/owner Cam Tran, Café Ce Soir Shortbread-like almond crust filled with cherries and creamy chocolate. Ingredients Almond dough     2 cups of butter 1 3/4 cup sugar 4 pinches salt 1…

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Melting Iceberg

Chef/owner Cam Tran Café Ce Soir Four sippable layers, each distinctively sweet, in a small glass. Tart pomegranate contrasts with sweet chocolate. Ingredients Pomegranate jelly 2 cups pomegranate juice 12…

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Boeuf à la Bourguignon

Chef Melissa Makarenko, Resto Gare Ingredients Boeuf Bourguignon 2 cups mixed mushrooms, cut in half 1/2 cup canola oil 1/2 lb whole bacon, cut into 1 inch cubes 2 1/2…

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Solo Maple St Honoré

Chef/Owner Fern Kirouac, In Ferno's Bistro The dense filling has a pudding-like consistency that is light in taste, with caramel and maple complementing each other nicely. Ingredients Pastry 1 lb…

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Mussel and Whiskey Shooter

Chef Blue Harland Beaujena's The ultimate lakeside cocktail: this creative shooter is a surefire way to get guests’ mouths watering. Spinach, shallot and whiskey are blended into a savoury purée,…

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Cassoulet

Chef Tristan Foucault, Peasant Cookery Decadent, earthy and straight up soul-warming, this enhanced cassoulet hits all the right seasonal notes.  Ingredients 3 Tbsp canola oil 1 lb pork butt cut…

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