Grilled Octopus with Orange and Chorizo
Chef Alexander Svenne, Bistro 7 1/4 Spicy chorizo and a
Category: Mains
Red Snapper with Curry-Pineapple Baked Beans and Purple Potato Hash Browns
Chef Andy Arjoon, Billabong Bar & Bistro Commonly eaten down
Thai Chile Noodle Salad
Chef Andy Arjoon, Billabong Bar & Bistro This playful explosion
Dragon Bowl
Collective member Esan Azore, Mondragon Bookstore & Coffeehouse Get vitamins
Voyageur Stuffed Chicken with Cranberry Maple Sauce
Chef Neil Higginson, Fort Gibraltar Savoury roasted chicken pairs perfectly
Port and Black Cherry-Braised New Zealand Lamb Shank
Chef Andy Arjoon, Billabong Bar & Bistro Fall-off-the-bone lamb dissolves
Spaghetti alla Bolognese
Chef Todd Bjornson, Bombolini Low and slow simmering is key
Picanha Steak with Chimichuri and Farofa
Chef Michael Day, Hermanos Grill a 10 oz cut of
Bonfire Hawaiian Pizza
Chef Shaun Ursell, Bonfire Bistro A crispy, thin crust and
Manila Clams with Grilled Portuguese Water Bread
Chef Shaun Ursell, Bonfire Bistro This garlicky broth is reminiscent
Barbeque Duck
Chef Hong Jian Zhu, North Garden Restaurant Presentation of this
Steamed Fish Fillet with Lotus Flower
Chef Hong Jian Zhu, North Garden Restaurant Lotus flower, wolfberries,
Pan-Fried Pork Dumplings
Chef/owner Wei Quan Zhu, Logan Corner These crispy, golden packages
Spicy Shanghai Noodles
Chef/owner Wei Quan Zhu, Logan Corner The long, uncut noodles
Southwest Chorizo Soup
Owner Dave Schultz, Saucer’s Café Chipotle and chorizo add good
Pumpkin Seed-Crusted Pork Tenderloin with Pomegranate Syrup
Owner Dave Schultz, Saucer’s Café Meat and potatoes are sweetened
Hong Kong Lettuce Wrap
Chef/owner Lawrence Wararuk, Luxalune Gastropub Lest we forget that food
Lamb Masala
Chef/owner Lawrence Wararuk, Luxalune Gastropub The robust aroma and flavours
Spicy Tuna Sandwich
Chef/owner Wendy Murray, The Underground Café Simple ingredients and little
Caldeirada
Chef/owner Arnaldo Carreira, Orlando’s Seafood Grill This traditional Portuguese fish
Herb-crusted Pickerel with Lemon-Basil Sauce
Chef Darryl Riddle, Le Garage Café A herbaceous crust coats
Aloo Bronte
Chef Darryl Riddle, Le Garage Café Sneak in a healthy
Agnello Con Pomodori Secchi
Chef/co-owner Greg Anania Bellissimo The simplicity of grilled lamb and
Butternut Burger
Chef Beth McWilliam Fresh Café Local butternut squash forms the
Bison Steak, Eggs and Garlic Smashed Potatoes
Chef Beth McWilliam, Fresh Café Choose any 5 oz cut
Jets Roll
Chef/owner Don Hoang, Meiji Sushi A shout out to the
Shrimp and Sour Soup
Linh Tran, Viva Restaurant Loaded with lime, cilantro and basil,
Pork Balls
by Viva Vietnamese Restaurant Ingredients 1 lb of ground pork,
Bánh Mì sub
Linh Tran, Viva Restaurant This traditional Vietnamese sub—with its snap-fresh
Vietnamese Fish Stew
Linh Tran, Viva Restaurant The sweet heat of this carmelized