Lemon Tart
Chef Norm Pastorin The Cornerstone This sunny end to a meal is a signature at Cornerstone, where it is served with lavender whipped cream. Ingredients Crust 2 1/3 cup flour…
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Pickerel with Pearl Couscous
Chef Norm Pastorin The Cornerstone Manitoba’s favourite fish is sauced with a rich, tart take on meunière. Fried capers and their brine impart a kick of acidity. Ingredients Pickerel 4…
Crêpe, Pesto and Egg
Chef Norm Pastorin The Cornerstone Swap a salad course for this filling dish that works as an appie, light lunch, or a side. Ingredients Crêpes 2 eggs 1 cup milk…
Chickpea Soup
Chef Norm Pastorin The Cornerstone Flavourful garnishes add punch to this cozy soup Ingredients Chickpea Soup 1 Tbsp extra virgin olive oil 1/4 cup onion, minced 2 Tbsp celery, minced…
Ginger Coconut Punch
Bartender Elsa Taylor The Roost Social House This party-perfect large batch cocktail lends gingery zip to a punch bowl presentation. Ingredients 6 oz Forty Creek Copper Pot Canadian Whiskey 2 oz…
Pan-Seared Scallops
Chef Norman Pastorin The Grove Pub & Restaurant Earthy pork belly and shallot crumble, verdant pea purée and blood orange sauce complement scallops' melt-in-your-mouth texture. Ingredients 4 oz pork belly…
Chèvre and Pequillo Pepper Croquettes
Chef Norman Pastorin, The Grove Pub & Restaurant Golden croquettes impart crunch while smooth chèvre and pequillo pepper create satisfying, smooth contrast in each bite. Ingredients 1/8 cup butter 1 1/2…
Milk Chocolate Caramel Truffles
Pastry Chef Richard Warren The Fort Garry Hotel These two-bite delights are smooth and silky with a whisper of dreamy caramel. For the best results, the tempered chocolate must be…
Poached Pear with Gianduja Sabayon, Hazelnut Praline and Langues de Chat
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…
Chocolate Soufflé Cakes with Dark Chocolate Sorbet and Orange Caramel Sauce
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…
Warm Rhubarb Crisp with Basil and White Chocolate Ice Cream
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…