Sable Fish, Creamed Leeks & Mushroom Consommé
Chef Makoto Ono, Gluttons Bistro Smoky and sweet barbeque flavours run through the luscious, moist fish. Ingredients 4 5oz portions sable fish Marinade 1/4 cup + 2 Tbsp sake 1/4…
Chef Makoto Ono, Gluttons Bistro Smoky and sweet barbeque flavours run through the luscious, moist fish. Ingredients 4 5oz portions sable fish Marinade 1/4 cup + 2 Tbsp sake 1/4…
Chef Tom Janzen, Bread & Circuses' This meat and potatoes dish pays homage to the farmers of Manitoba. Ingredients 4 Angus striploin steaks 2 Tbsp olive oil 1 tsp coarse…
Chef Alan Shepard, Step'N Out Chef Alan uniquely updates Australia’s popular ‘carpetbag’ steak, which is commonly stuffed with oysters. This dish also lends an elegant interpretation of ‘surf and turf,’…
Chef Pongtron Pongsumana One Night in Bangkok Marinating tender pieces of pork results in a juicy, flavourful tenderloin perfect for garlic lovers. Ingredients Garlic Gravy 1 Tbsp oyster sauce 2…
Chef Lorna Murdoch, Fusion Grill Lean and tender grass-fed beef has a distinct brawny taste. Ingredients Potato Gratin 3 lbs Yukon gold potatoes, peeled, cut into 1/8"-thick slices 1 1/2…
Chef Beth McWilliam, Fresh Café Choose any 5 oz cut of bison steak, season with salt and pepper, grill to desired doneness and serve with free-range Vita eggs, toast and…