Pastry Chef Richard Warren The Fort Garry Hotel With fruit, nuts, chocolate and vanilla, this multi-dimensional dessert delivers multi-layered flavours and textures on one plate. Milk chocolate can be substituted…
Pastry Chef Richard Warren, The Fort Garry Hotel Serve these single serving soufflés warm from the oven on a bed of fresh orange segments drizzled with orange caramel sauce. Top…
Pastry Chef Richard Warren, The Fort Garry Hotel Instead of vanilla, serve this tart and tangy rhubarb crisp with basil-infused white-chocolate ice cream. Ingredients Basil and White Chocolate Ice Cream…
Chef Peter Long, Maxime’s Chocolate and caramelized bananas play off the warm, burnt caramel notes of dark rum prevalent in this fluffy cake. Ingredients Cake 1 cup sugar 1 stick…
Chef Peter Long Maxime’s Each bite-sized parcel releases complementary tangy, sweet, and savoury flavours. Ingredients Balsamic Maple Reduction 1/2 cup Canadian maple syrup 3 Tbsp balsamic vinegar 1/2 oz orange…
