Badung Potatoes
Chef Peter Bastian, Taste of Sri Lanka This exotic (yet
Category: Mains
Potato and Forest Mushroom Lasagna
Chef Barry Saunders, Inn at the Forks A rich and
Portobello Wellington
Chef Barry Saunders, Inn at the Forks This buttery parcel
Eggplant Moju
Chef Peter Bastian, Taste of Sri Lanka One of Chef
Smoked Salmon Eggs Benedict
Chef Joe Wojakowski, Fort Garry Hotel Slices of pink smoked
Chicken Cacciatore
Chef Joe Wojakowski, Fort Garry Hotel ‘Cacciatore’ means hunter in
Duck Breast and Green Mango Salad with Sesame-Mint Dressing
Chef Dario Pineda-Gutierrez, Café Dario Firm, green-skinned mangoes offer tart
Salmon Filets with Mole Sauce
Chef Dario Pineda-Gutierrez, Café Dario Mole sauce is famously complex
Fettuccine alla Diva
Chef Giacomo Appice, Tre Visi Fettuccine egg noodles turn rosy
Fettuccine Paolina with Chicken
Chef Giacomo Appice, Tre Visi Earthy shiitakes and tender chunks
Veal Scaloppini Alla Marsala
Chef Pasquale Greco, Paradise Restaurant A hint of lemon and
Mussels Marinara
Chef Michele Di Fonte, Monticchio Spice and garlic awaken taste
Pasta Pescatore
Chef Michele Di Fonte, Monticchio Catholic Italians traditionally prepare special
Panaeng Beef Curry
Chef Samloy Kongmanisvong, Siam Thai This aromatic, slightly spicy dish
Tom Khaa Kai
Chef Samloy Kongmanisvong, Siam Thai Thai chiles may look small,
Hemp-Seed Pickerel with Northern Pike Caviar and Lemon-Caper Butter
Chef Grant Mitchell, Nicolino’s Regional ingredients are showcased in this
House-made Porcini Gnocchi
Chef Grant Mitchell, Nicolino’s Ingredients foraged from the forest and
Scampi with Walnut Focaccia
Chef Grant Mitchell, Nicolino’s Freshly-baked bread is a perfect dipper
Potato and Trappist Cheese Galette
Chef Bernard Mirlycourtois, Mirlycourtois Layers of cheese, bacon and potato
Trappist Cheese Soufflé
Chef Bernard Mirlycourtois, Mirlycourtois A classic French creation is given
Cassoulet
Chef Tristan Foucault, Peasant Cookery Decadent, earthy and straight up
French Onion Soup
Chef Tristan Foucault, Peasant Cookery Ingredients Sachet 3 bay leaves
Pepper Pork Steak
Chef Pongtron Pongsumana, One Night in Bangkok Marinating tender pieces
Lamb Chop with Kahlúa Chocolate Sauce and Seafood Ceviche with Passion Fruit Sauce
Chef Dario Pineda-Gutierrez, Café Dario A creative re-interpretation on surf
Banana Blueberry French Toast
Stella’s Café and Bakery The ultimate weekend morning breakfast is
Grass-fed Beef Burger
Stella’s Café and Bakery Brawny and lean, these Manitoba made
Gravlax – Scandinavian Cured Salmon
Stella’s Café and Bakery Sweet and salty mingles throughout the
David Roll
Chef Masa Sugita, Yujiro Japanese Restaurant Specially created for a
Mushroom Chowder
Curl up with a bowl of this robust, earthy soup
The Pen with Chorizo
Chef David Hyde, Cafe Carlo This fragrant penne dish is