Chef Sean McKay Mitchell Block Briny Bagna Cauda and tangy Caponata punch up the flavour in this dish. Ingredients Eggplant Caponata 5 Tbsp olive oil 1 large eggplant, unpeeled, cut into…
Chef Sean McKay Mitchell Block Ingredients Filling 6 cups water 2 tsp salt 1 tsp smoked paprika ½ tsp crushed chiles 1 ¾ cups yellow cornmeal 3 Tbsp unsalted butter…
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…
Chef Scott Bagshaw Enoteca Charred lemon adds a kicky, funky edge to this dish. Black garlic can be found at gourmet food stores like De Luca’s Specialty Foods. Ingredients Pistachio…
Chef Scott Bagshaw Enoteca A bright, acidic romesco and fragrant Sherry sauce dress fatty pork belly. At Enoteca, the meat is brined for 24 hours, then braised. Squid ink makes…
Chef Scott Bagshaw Enoteca This vegetable dish is dressed with a panade, a paste used as a binding agent in French cuisine, and a vinaigrette incorporating rich brown butter and…
Chef Scott Bagshaw Enoteca Decorate your plate with a smear of hot mustard and dabs of yogurt to cut the richness of foie gras. Use high quality beef and keep…
The Met Neighbourhood: Downtown Address: 281 Donald Street Phone: 204-594-9494 Entrees: $10-25 Originally a movie theatre, the century-old building that houses the Metropolitan Entertainment Centre has been lovingly restored to…
Owner Antigone Bekios Maxime Restaurant Ingredients Crust 1 cup slivered almonds 2 cups graham cracker crumbs 1/4 cup unsalted butter, melted Filling 8 oz fine quality white chocolate 32 oz…
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant Asparagus is in season by mid-April. Take advantage of this fact with a simple spring salad. Ingredients Dressing 1/2 cup…
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.…
