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…
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Roasted Root Vegetable Soup with Curried Rutabaga and Parsnip
Chef Terry Gereta, Fusion Grill The presentation of this winter vegetable soup is as impressive as the taste. Wine pairing: Red Rooster Winery Gewürztraminer Ingredients Curried rutabaga 1 L…
Seared Digby Sea Scallops with Sweet Soy Marinated Soba Noodles
Chef Terry Gereta Fusion Grill Chef Terry Gereta gets his scallops imported from Digby, Nova Scotia. He also uses ABC brand sweet soy sauce. This sauce and the fermented black…
Cornmeal Crusted Baby Pickerel and Rainbow Trout
Chef Terry Gereta, Fusion Grill Chef Terry Gereta adds colour to this fish dish with purple potatoes. These South American tubers are grown by Scot McTaggart’s mother-in-law in the restaurant’s…
Potato Crusted Arctic Char with Zucchini Cake, Dill Crème Fraîche and Golden Caviar
Christine Casey, Fusion Grill Ingredients Zucchini cakes 4 cups grated zucchini 1/4 cup chopped red pepper 1 Tbsp chopped parsley 1/4 cup fresh baguette (remove crust and dice) 1…
Chocolate Tree Cupcakes
Clayton Hadaller Pineridge Hollow Ingredients 1 egg 1/2 cup cocoa, sifted 1/2 cup margarine 1 1/2 cups flour 1 tsp baking powder 1/2 cup buttermilk or sour milk (add 1…
Stuffed Blade Steak with Blue Cheese, Mushrooms and Cashews
Clayton Hadaller Pineridge Hollow Ingredients Steak 2 lbs boneless blade steak Marinade 1 large onion, minced 1 tsp garlic 1/2 tsp black pepper 1/4 cup balsamic vinegar 1/4 cup red…
Minted Raspberry and Pea Shoot Salad on Brioche
Chef Lorna Murdoch, Fusion Grill Luscious feel of the viscous greens, then staccato bursts of bright berry fruit notes with minty accents. Garden fresh chive froth adds melody, while buttery…
Sour Berry Consomme
Chef Lorna Murdoch, Fusion Grill This is an excellent chilled soup for summer afternoon parties when it is hot. Moss berries, foraged in Northern Manitoba, are also known as lowbush…
Venison Brochettes with Pomegranate and Sour Cherry
Chef Angela Baschuk, Pineridge Hollow Venison is a wonderfully lean and tender meat with fewer calories, cholesterol and fat than most cuts of beef, pork or lamb. Farm‑raised venison doesn’t…
Frozen Saskatoon & Lemon Meringue Torte
Chef Angela Baschuk, Pineridge Hollow This light and icy torte is an ideal dessert for the hot prairie summers. The sweet, locally foraged saskatoons balance the tang of the lemon…