Quinoa-Potato Cakes
Chef Ben Kramer Diversity Food Services Chef Ben Kramer serves these healthy morsels with tomato chutney, horseradish cream, and leaves from the quinoa plant. Ingredients 2-3 Tbsp coconut oil 4…
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Market Vegetable Shakshuka
Chef Ben Kramer Diversity Food Services Prep this dish night before for a stunning and simple breakfast. Mix it up each season by using whatever veggies are fresh at the…
Radish Salad
Chef Ben Kramer Diversity Food Services Waste not, want not: this dish uses the whole radish. Miso butter is a complex flavour addition to the peppery root vegetable. Ingredients 2…
Roasted Beets with Arugula and Rhubarb
Chef Ben Kramer Diversity Food Services This simple but stunning dish pairs sweet beets with tart shaved rhubarb and peppery greens. Ingredients 2 L milk 1/8 cup salt 1/4-1/2 cup…
Game Meat Tourtière
Chef Eraj Jayawickreme The Velvet Glove Bison, duck, elk, quail, partridge and venison are combined in this local version of a seasonal favourite. Ingredients Filling 1 1/2 cups chicken stock…
Root Vegetable Salad
Chef Eraj Jayawickreme The Velvet Glove Let creativity lead the way for this piece of edible artwork making use of cold weather staple, root vegetables. Ingredients 1 yellow beet, boiled…
Roasted Apple Beignets with Cardamom Anglaise and Chai Candy Floss
Chef Kristen Chemerika-Lew Chew Traditional French fritters get a modern twist from cardamom, bourbon, and chai. Ingredients Cardamom Anglaise 2 Tbsp white sugar 3 egg yolks 1/8 tsp salt ½…
White Chocolate Cremeux with Miso Ganache, Sesame Brittle, and Green Tea Sorbet
Chef Kristen Chemerika-Lew Chew Contrasting textures and temperatures make this an exciting last course. Ingredients Cremeux 1/2 cup white sugar 5 large egg yolks 2 tsp kosher salt 1 1/2…
White Truffle Perogies
Chef Lorna Murdoch Fusion Grill Ingredients Dough 2 cups all-purpose flour ½ teaspoon salt 2 large egg yolks 2 tsps vegetable oil ½ to 1/3 cup hot tap water Filling…
Grilled Lamb with Merlot Thyme Butter
Chef Terry Gereta, Fusion Grill The brown sauce required here is a thin gravy made from brown stock and a roux of flour and fat. Wine pairing: Tinhorn Creek Vineyards…
Seared Duck Breast with Duck Confit and Wild Rice Noodles
Chef Terry Gereta, Fusion Grill This duck confit takes three days to prepare and requires duck fat, which you can purchase from a butcher. To render fat: heat in a…