Steak Tartare
Chef Tristan Foucault, Peasant Cookery With a little careful trimming,
Category: Appetizers
Mushroom Chowder
Curl up with a bowl of this robust, earthy soup
Warm Goat Cheese Salad
Chef David Hyde, Cafe Carlo Warm creamy goat cheese adds
Northern Pike Caviar Bannock Blinis
Chef Lorna Murdoch, fusion grill Freshwater caviar is a delicate
West African Peanut Soup
Chef Gord Harris, Prairie Ink Restaurant and Bakery Prairie Ink’s
Star Salad with Sesame Balsamic Vinaigrette and Belgian Chocolate Curls
Chefs Marion Robinson and Peter Long, The Star Conservatory Restaurant
Chinese Coleslaw with Sesame Shrimp
Chef Henry Yan, Dim Sum Garden Serve this tangy Asian
Village Greek Salad
Tom Papaioannou, Pembina Village Restaurant Go Mediterranean with this feta-friendly
Village Shrimp Saganaki
George Karasoulis, Pembina Village Restaurant For a taste of Greece,
Matcha Coconut Milk with Shiratama
Chef Masa Sugita, Yujiro Japanese Restaurant This is a perfect
Chawan Mushi
Chef Masa Sugita, Yujiro Japanese Restaurant Earthy mushroom and salty
Spinach Goma Ae
Chef Masa Sugita, Yujiro Japanese Restaurant Getting your daily dose
Mixed Greens with Hemp-Seed Yogurt Cheese
Chef Talia Syrie, The Tallest Poppy Homemade yogurt cheese takes
Crab Apple and Brussel Sprout Salad
Chef Cameron Huley, Four Points by Sheraton Winnipeg South This
Cucumber Raita
Ben Kramer, Diversity Food Services at the University of Winnipeg
Tabbouli Salad
Chef/co-owner Ami Hassan, Falafel Place Mediterranean flavours ring clear in
Pea Soup with Bacon Brittle
Chef Neil Higginson, Fort Gibraltar Traditional French fare goes glam
Vegan Caesar Salad
Collective member Esan Azore, Mondragon Bookstore & Coffeehouse This vegan
Cucumber Salad
Chef/owner Robin Maharaj, Deadfish Cafe and Lounge The touch of
Arugula Salad
Chef/owner Robin Maharaj, Deadfish Cafe and Lounge Sweet and savoury
Wild Mushroom and Gruyère Tartlets
Chef Neil Higginson, Fort Gibraltar Fresh from the oven, these
Stracciatella Soup
Chef/owner Roy Huntrods, Spuntino Café Tuck into a soothing and
Caramelized Fennel Salad
Chef/owner Roy Huntrods, Spuntino Café Caramelizing fennel with maple syrup
Peru Meets Lake Winnipeg Ceviche
Chef Michael Day, Hermanos Loads of lime, freshly grilled corn
Watermelon and Cucumber Salad
Chef Michael Day, Hermanos Sweet and tangy balsamic reduction dances
Savoury Stuffed Figs
Chef Peter Long, Maxime’s Each bite-sized parcel releases complementary tangy,
Manila Clams with Grilled Portuguese Water Bread
Chef Shaun Ursell, Bonfire Bistro This garlicky broth is reminiscent
Pan-Fried Pork Dumplings
Chef/owner Wei Quan Zhu, Logan Corner These crispy, golden packages
Vegetable Bruschetta
Owner Dave Schultz, Saucer’s Café The classic Italian appetizer gets
Hong Kong Lettuce Wrap
Chef/owner Lawrence Wararuk, Luxalune Gastropub Lest we forget that food