Pickled Potato Chips, Apple Kimchi and Celery Root Purée
Michael Robins Sydney’s Sydney’s serves these crispy one-bite wonders on
Category: Appetizers
Potato Risotto
Michael Robins Sydney’s The ideal pairing of creamy starch and
Roasted Beets with Fresh Cheese, Arugula, and Rhubarb
Chef Ben Kramer Diversity Food Services This simple but stunning
Basil Chile Chicken Bites
Chef/Owner Kristjan Kristjansson Brogue Gastropub This snack bites back with
Rutabaga Fries
Chef/Owner Leighton Fontaine Osborne Village Cafe This take on a
Duck Fingers
Chef/Owner Leighton Fontaine Osborne Village Cafe Salt and vinegar chips
Root Vegetable Salad
Chef Eraj Jayawickreme The Velvet Glove Let creativity lead the
Smoked Goldeye and Cauliflower Soup
Chef Mandel Hitzer deer & almond Smoked goldeye and white
Crispy Prawn Dumplings In Shiso
Chef Mandel Hitzer deer & almond Shiso is part of
Gingerbread Spiced Nuts
Master Chocolatier, Fred Morden Mordens’ of Winnipeg Simple and quick
Spinach Salad with Sherry Vinaigrette
Chef Fraser MacLeod, 529 Wellington Make a large portion of
Beet Hummus
Fude Inspired Cuisine and Wine Bar Local beets give this
Stuffed Zucchini
Irene Adamopoulos, Greek Market Choose large zucchini (about 6-8 inches
Zucchini Soba Salad
Alena Feldman, Organza Market Pickled ginger, ume-su, soba noodles, and
crêpes rosette
Sweet Corn Crêpes with Strawberry Tomato Quick Jam Corn comes
Kolokithokeftethes (Zucchini Patties)
Irene Adamopoulos, Greek Market These crispy, golden patties can be
Zucchini Hazelnut Dip
Alena Feldman, Organza Market Serve this dip as is, with
White Truffle Perogies
Chef Lorna Murdoch, Fusion Grill Ingredients Dough 2 cups all-purpose
Foie Gras Pâté
Chef Fern Kirouac, In Ferno’s Bistro Ingredients 1 small onion,
Gewertzraminer Mussels
Chef Ron Schellenberg, Fude Ingredients 2 Tbsp vegetable oil 1
Southwest Shrimp
Chef John Pierce, Mezzo’s The Grill Ingredients Shrimp 16 oz
Calamari and Sambal Aioli Sauce
Chef Tim Remmert, Carpaccio’s Ingredients Marinade 1/2 cup milk 1/2
Bean Pupusas
Chef Sonia Valdes, La Fiesta Cafecito Ingredients 2 cups corn
Gazpacho
Chef Arnold Carreira, Orlando’s Seafood Grill Ingredients 2 cups tomato
Tom Yum Kung
Chef Samloy Kongmanisvong, Siam Thai Ingredients 3 cups clear chicken
Roasted Root Vegetable Soup with Curried Rutabaga and Parsnip
Chef Terry Gereta, Fusion Grill The presentation of this
Som Tumm
Chef Toui Savangsengouthay, Bangkok Thai The inherent sweetness of papaya
Festive Chèvre
Owner Mo Razik, Fenton’s Gourmet Foods, The Cheese Shop Ingredients
Maria’s Garlic Butter Jumbo Shrimp in White Wine Sauce
Owners Maria and Tom De Nardi, Piazza De Nardi Ingredients
Tiropitakia
Owner Katy Louridas, Greek Market The rose petal preserve can