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…
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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…
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…