Foie Gras Pâté
Chef Fern Kirouac, In Ferno's Bistro Ingredients 1 small onion, diced 3 bay leaves 1 lobe foie gras 1 oz whipping cream 2 oz brandy ½ lb butter, cut into…
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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…
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…
Confit de Canard avec Cassoulet Blonde
Chef Melissa Makarenko, Resto Gare Duck Sausage available at De Luca's Specialty Foods. Ingredients Confit de Canard 2 cups salt 2 cups sugar 1 Tbsp juniper berries 6-8 duck legs…
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…
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…
Salade au Foie Gras Napoleon with Miso Dressing
Chef/Owner Fern Kirouac In Ferno's Bistro Wild autumn goldenrod adds a slightly peppery taste (similar to nasturtiums), while the miso balances the intense sticky sweet flavour of the dates in…
Moules Flamande au Pernod with Tempura Leeks
Chef/Owner Fern Kirouac In Ferno's Bistro The contrast of fresh and fried leeks creates a nice accent to this dish. Chef Fern suggests punching up the flavour with one or…
Pork Noisettes with Prune Armagnac Sauce
Chef/Owner Fern Kirouac, In Ferno's Bistro The fresh, herby flavour of the pork is accented by classic apple and succulent prunes for a juicier taste. Manitoba Berkshire pork is used…
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,…
Matelote Bourguignon with Morvan Forest Orzo
Chef Blue Harland, Beaujena's Manitoba lake fish are ideal for this dish. Northern pike has the delicate flavour of fish, but with a meatier texture. A velvety bourguignon sauce adds…