Seared Ahi and Goat Cheese Roulade with Confit Octopus
Culinary Team Canada Ingredients Tuna Roulade 2 medium yellow peppers,
Category: Appetizers
Roasted butternut squash and wild rice soup
Chef Kim Hayes, Just Off Broadway Combine after dinner drinks
F.O.O.D.
Garlicky Kale with Red Potatoes Ingredients 1 large bunch kale
Green spider roll
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Roll 1 cucumber
Thai mango pickerel cheeks
Chef Marie Caldwell, Star Grill Ingredients Thai basil mango 1/2
Wild Rice Hand Rolls Filled with Smoked Steelhead Trout and Cream Cheese
Chef Jason Wortzman, Wortzman’s Catering Ingredients Hand roll wrappers 1
asparagus goma ae
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Asparagus 12 pieces
halibut cheeks with wasabi pepper sauce
Chef Cho Venevongsa, Wasabi On Broadway The wasabi oil adds
summer oysters
Chef Cho Venevongsa, Wasabi On Broadway Each variety of oyster
ocean jewel roll
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Crêpe 2 eggs
Rabbit Food Salad
Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients
Asparagus Salad
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Crispy Mushrooms with Tarragon and Pepper Dip
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Blinis with Gravlax
Chef Patrick Shrupka, Amici The sugar and salt in the
Pomegranate Salad
Chef Patrick Shrupka, Amici Chef Patrick uses grenadine syrup, which
Grilled Vegetable Casserole
Chef Patrick Shrupka, Amici Extremely easy to prepare, this casserole
Olive Rosemary Baguettes
Vaughn Barkman, Tall Grass Prairie Bakery Baker Vaughn Barkman is
Turnip and White Cheddar Purée with Sweet Potato Crusted Sea Scallops
Chef/owner Michael Schafer, Sydney’s “Everything on a plate has to
Yam and ginger soup
Chef/owner Antoinette Oliphant, La Table des Bonnes Soeurs For this
Tall Grass Harvest Bread
Co-owner Tabitha Langel, Tall Grass Prairie Bakery This bread celebrates
Stuffed Portobello Mushroom Appetizer
Chef Perry Scaletta, La Scala This recipe uses cambozola cheese,
Escargots Bourguignonne
Chef Pierre Molin, Red Lantern Restaurant Escargots imported from France
Brie and Walnut Spring Roll with Apple Butter Sauce
Sous Chef Joël Lamoreux, La Vieille Gare This recipe for
Pan Seared Diver Scallop set on Chile Flecked Polenta Crisp with Baby Bok Choy Citrus Butter Sauce
Chef Dave Bergmann, Bergmann’s On Lombard Although only one side
Tempura Almond Shrimp
Chef Chris Chornopyski, Liberty Grill The shrimp to use in
Oriental Noodle Salad with Chinese Greens and Red Rice Vinaigrette
Chef Andy Arjoon, Coyote Cafe At Coyote Cafe this dish
Cornmeal Biscuits
Winnipeg’s International Centre Serve these biscuits with lunch or dinner,
Four Bean Salad
Winnipeg’s International Centre The longer the salad marinates in the
Naked Salad Rolls with Enoki Mushrooms & Sliced Mango, Onions & Carrots
Chef Denise Friesen, Personal Chef/Private Caterer Chef Denise Friesen is
Savoury Cheesecake
Laurie Hughes, Ciao! Magazine This appetizer recipe makes a whole