Appetizers Archives • Page 6 of 9 •

Salade au Foie Gras Napoleon with Miso Dressing by Chef/Owner Fern Kirouac of In Ferno's Bistro

Salade au Foie Gras Napoleon with Miso Dressing

Chef/Owner Fern Kirouac, In Ferno’s Bistro Wild autumn goldenrod addsContinue readingSalade au Foie Gras Napoleon with Miso Dressing

Moules Flamande au Pernod with Tempura Leeks by Chef/Owner Fern Kirouac of In Ferno's Bistro

Moules Flamande au Pernod with Tempura Leeks

Chef/Owner Fern Kirouac, In Ferno’s Bistro The contrast of freshContinue readingMoules Flamande au Pernod with Tempura Leeks

Caramelized Onion and Balsamic Pâté

Chef Geoff Stevens, Stephen & Andrew Food & Wine ShoppeContinue readingCaramelized Onion and Balsamic Pâté

Heidi's Salad by Chef Ben Kramer of Dandelion Eatery

Heidi’s Salad

Chef Ben Kramer, Dandelion Eatery This salad was inspired byContinue readingHeidi’s Salad

Smoked Manitoba Goldeye Salad by Chef Gojko Bodiroga of Restaurant Dubrovnik

Smoked Manitoba Goldeye Salad

Chef Gojko Bodiroga, Restaurant Dubrovnik Although goldeye counts are sadlyContinue readingSmoked Manitoba Goldeye Salad

Roasted Beet and Woolwich Goat Cheese Soup by Chef Michael Schafer of Sydney's At The Forks

Roasted Beet and Woolwich Goat Cheese Soup

Chef Michael Schafer, Spiced cotton candy adds a unique flavourContinue readingRoasted Beet and Woolwich Goat Cheese Soup

Wild Rice Spinach and Lentil Strudel with Cinnamon Saffron Tomato Coulis

Wild Rice, Spinach and Lentil Strudel with Cinnamon-Saffron Tomato Coulis

Chef Ray Miller, York The Hotel The East Indian-inspired sauceContinue readingWild Rice, Spinach and Lentil Strudel with Cinnamon-Saffron Tomato Coulis

Sorbet and Cheese by Chef Michael Schafer of Sydney's At The Forks

Sorbet and Cheese

Chef Michael Schafer, Sydney’s At The Forks This palate cleanserContinue readingSorbet and Cheese

Pumpkin Porridge

Pumpkin Porridge

This versatile Eastern European dish easily feeds many and isContinue readingPumpkin Porridge

Pickerel Ceviche Salad by Executive Chef Jason Gower of Delta Winnipeg's Blaze Bistro

Pickerel Ceviche Salad

Executive Chef Jason Gower, Delta Winnipeg’s Blaze Bistro This recipeContinue readingPickerel Ceviche Salad

Camembert Frie by Chef/Owner Stéphane Wild of Aladdin's Pizza Chez Sophie

Camembert Frie

Chef/Owner Stéphane Wild, Aladdin’s Pizza Chez Sophie An unctuous earthyContinue readingCamembert Frie

Caprese Salad by Chef Eric Lee of Pizzeria Gusto

Caprese Salad

Chef Eric Lee, Pizzeria Gusto Peppery arugula adds a bitContinue readingCaprese Salad

Cavolfiore by Chef Eric Lee of Pizzeria Gusto

Cavolfiore

Chef Eric Lee, Pizzeria Gusto Smokey wood-fired cauliflower and saltyContinue readingCavolfiore

Prawns Two Ways by Chef/owner Dario Pineda-Gutierrez of Cafe Dario

Prawns Two Ways

Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Prawns Bourgignon 2 TbspContinue readingPrawns Two Ways

Medjool Date, Mascarpone, Maple Syrup, Pistachios by Chef Adam Donnelly of Segovia

Medjool Date, Mascarpone, Maple Syrup, Pistachios

Chef Adam Donnelly, Segovia These salty-sweet bites of heaven exciteContinue readingMedjool Date, Mascarpone, Maple Syrup, Pistachios

Albacore Tuna a la Plancha, Mojo Rojo, by Chef Adam Donnelly of Segovia

Albacore Tuna a la Plancha, Mojo Rojo

Chef Adam Donnelly, Segovia Melt-in-your mouth slices of fleshy,Continue readingAlbacore Tuna a la Plancha, Mojo Rojo

Avocado, Hearts of Palm, Coconut and Pineapple Vichyssiose by Chef/owner Dario Pineda-Gutierrez of Cafe Dario

Avocado, Hearts of Palm, Coconut and Pineapple Vichyssiose

Chef/owner Dario Pineda-Gutierrez, Cafe Dario Ingredients Vichyssiose 10 garlic clovesContinue readingAvocado, Hearts of Palm, Coconut and Pineapple Vichyssiose

Roast Butternut Squash and Beef Tataki Salad by Chef/owner Scott Bagshaw of Deseo Bistro

Roast Butternut Squash and Beef Tataki Salad

Chef/owner Scott Bagshaw, Deseo Bistro Ingredients 1/2 butternut squash, ovenContinue readingRoast Butternut Squash and Beef Tataki Salad

Salt Pretzels by Baker/owner Andreas Ingenfeld of The Crusty Bun

Salt Pretzels

Baker/owner Andreas Ingenfeld, The Crusty Bun The taut, smooth andContinue readingSalt Pretzels

Kugelhopf by Baker Jérôme Boulanger of Le Croissant

Kugelhopf

Chef Dave Bergmann, Bergmann’s on Lombard Part cake, part bread,Continue readingKugelhopf

Gwen Stefani’s Wild Rice Mushroom & Chèvre Phyllo Cup with Roasted Roma Tomato Coulis by Chef Roger Wilton of MTS Centre

Gwen Stefani’s Wild Rice, Mushroom & Chèvre Phyllo Cup with Roasted Roma Tomato Coulis

Chef Roger Wilton, MTS Centre The vegetarian popstar went gagaContinue readingGwen Stefani’s Wild Rice, Mushroom & Chèvre Phyllo Cup with Roasted Roma Tomato Coulis

Roger Waters’ Sweet Potato & Smoked Gouda Bisque by Chef Roger Wilton at MTS Centre

Roger Waters’ Sweet Potato & Smoked Gouda Bisque

Chef Roger Wilton, MTS Centre The Pink Floyd frontman downedContinue readingRoger Waters’ Sweet Potato & Smoked Gouda Bisque

Pesto Shallot Bruschetta by Owner/baker Tom Janzen of Bread & Circuses

Pesto Shallot Bruschetta

Chef Greg Anania, Bellissimo Bread & Circuses’ signature sourdough baguetteContinue readingPesto Shallot Bruschetta

Grilled Summer Vegetable Salad with Baked Feta by Owner/baker Tom Janzen, Bread & Circuses

Grilled Summer Vegetable Salad with Baked Feta

Chef Tom Janzen, Bread & Circuses’ In the tradition ofContinue readingGrilled Summer Vegetable Salad with Baked Feta

Grilled-Salad by Chef/owner Morgan Carnegie of Luce

Grilled Salad

Chef/owner Morgan Carnegie, Luce Only the dressing stays off theContinue readingGrilled Salad

Tomato & Basil Sorbet with Pernod by Chef Greg Callis by Nicolino's

Tomato & Basil Sorbet with Pernod

Chef Greg Callis, Nicolino’s Fleshy oxheart, brandywine or roma tomatoesContinue readingTomato & Basil Sorbet with Pernod

Trout Trifle with Horseradish Dressing by Chef Barry Saunders of The Current

Trout Trifle with Horseradish Dressing

chef barry saunders, The Current This vibrant dish marries ManitobaContinue readingTrout Trifle with Horseradish Dressing

Golden Beet Carpaccio with Fennel Salad by Chef Barry Saunders of The Current

Golden Beet Carpaccio with Fennel Salad

chef barry saunders, The Current The aroma of this freshContinue readingGolden Beet Carpaccio with Fennel Salad

Northern Pike Cakes with Cilantro Cucumber Chutney by Sous Chef Thomas Stuart, Fude

Northern Pike Cakes with Cilantro Cucumber Chutney

Sous Chef Thomas Stuart, Fude These delicate fish cakes canContinue readingNorthern Pike Cakes with Cilantro Cucumber Chutney

Lettuce Wraps by Executive Chef Tristan Foucault, formerly of Hu's on First Asian Bistro

Lettuce Wraps

Executive Chef Tristan Foucault, formerly of Hu’s on First AsianContinue readingLettuce Wraps