Roasted Vegetable Hash with Poached Duck Eggs
Chef Ben Kramer, The Urban Ojas Made with the freshest
Category: Mains
Pancakes
Chef Michelle Chapdelaine, Three Sisters Teahouse Born Nancy Green as
Eggs on Toast
Chef Erin Deller, The Terrace Unbelievably, Cheez Whiz has been
Old-fashioned Oatmeal
Chef Tomas Sohlberg, Stella’s Cafe & Bakery Hannah Glasse’s The
British Pub Fare
The Round Table There are few dishes so universally associated
Grilled Lamb with Merlot Thyme Butter
Chef Terry Gereta, Fusion Grill The brown sauce required here
Seared Duck Breast with Duck Confit and Wild Rice Noodles
Chef Terry Gereta, Fusion Grill This duck confit takes three
Seared Digby Sea Scallops with Sweet Soy Marinated Soba Noodles
Chef Terry Gereta, Fusion Grill Chef Terry Gereta gets his
Cornmeal Crusted Baby Pickerel and Rainbow Trout
Chef Terry Gereta, Fusion Grill Chef Terry Gereta adds colour
Mee Kha Tee
Chef Toui Savangsengouthay, Bangkok Thai Take a bite of chile
Pad Po Pak
Chef Toui Savangsengouthay, Bangkok Thai Green curry is the spiciest
Pineapple Curry Prawns
Chef Toui Savangsengouthay, Bangkok Thai The fiery red coconut curry
Confit de Canard avec Cassoulet Blonde
Chef Melissa Makarenko, Resto Gare Duck Sausage available at De
Carrot and Butter Bean Soup
Chef/owner Marla, Bernstein’s Deli Ingredients 2 L chicken stock 2
Curried Pea Bean & Lentil Soup
Chef/owner Marla Bernstein, Bernstein’s Deli Ingredients 2 litres vegetable stock
Boeuf à la Bourguignon
Chef Melissa Makarenko, Resto Gare Ingredients Boeuf Bourguignon 2 cups
Bison Tenderloin Wrapped with Chicken Mousse
Chef/Owner Craig Guenther, The Market 520 Ingredients Chicken mousse 3
Maria’s Garlic Butter Jumbo Shrimp in White Wine Sauce
Owners Maria and Tom De Nardi, Piazza De Nardi Ingredients
Chicken Sausages with Broccoli
Owner Tony De Luca, De Luca’s Specialty Foods The chicken
Roast Turkey with Apple Walnut Stuffing
Culinary Team Canada Ingredients Stuffing 1/2 loaf white bread crust
Roasted butternut squash and wild rice soup
Chef Kim Hayes, Just Off Broadway Combine after dinner drinks
Potato Crusted Arctic Char with Zucchini Cake, Dill Crème Fraîche and Golden Caviar
Christine Casey, Fusion Grill Ingredients Zucchini cakes 4 cups
Stuffed Blade Steak with Blue Cheese, Mushrooms and Cashews
Clayton Hadaller, Pineridge Hollow Ingredients Steak 2 lbs boneless blade
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
Manitoba Smoked Goldeye with Mediterranean Star Frittatas
Chef Marie Caldwell, Star Grill Ingredients Smoked goldeye 1 smoked
New Orleans Catfish Bundles with Thyme Jazzed Tomato Coulis
Chefs Scott Grant & Janet Grywacheski, Bergmann’s On Lombard Ingredients
Spiced Cornmeal Crusted Tilapia with Caper Infused Smoked Whitefish Salsa
Chefs Scott Grant & Janet Grywacheski, Bergmann’s On Lombard Ingredients
halibut cheeks with wasabi pepper sauce
Chef Cho Venevongsa, Wasabi On Broadway The wasabi oil adds
Toro Tobanyaki
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Ponzu sauce 1/4