ocean jewel roll
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Crêpe 2 eggs
Category: Mains
Grilled Vegetable Sandwich
The Flavours of Canada, edited by Anita Stewart After roasting
Portobello Mushroom Sandwich
Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients
Mock Turtle Soup
Chef Jonathan Buffie and Pastry Chef Doug Krahn, Breadworks Ingredients
Curried Mushroom Soup
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Prime Rib of Beef with Yorkshire Pudding
Chef Marco Grimaldi, Bailey’s Restaurant Tying the roast with kitchen
Perogies
Chef Don Keith, Alycia’s Restaurant The staff at Alycia’s are
Grilled Vegetable Casserole
Chef Patrick Shrupka, Amici Extremely easy to prepare, this casserole
Crown Roast Rack of Lamb with Lemon Pepper Spaetzle
Chef Patrick Shrupka, Amici Chef Patrick uses two small oven-proof
Quail with Frizzled Leeks in a Yellow Tomato and Turnip Cou-Cou Nest
Chef/owner Antoinette Oliphant, La Table des Bonnes Soeurs The creative
Turnip and White Cheddar Purée with Sweet Potato Crusted Sea Scallops
Chef/owner Michael Schafer, Sydney’s “Everything on a plate has to
Yam and ginger soup
Chef/owner Antoinette Oliphant, La Table des Bonnes Soeurs For this
Poached Salmon Capellini in Herb and White Wine Horseradish Broth
Chef Perry Scaletta, La Scala According to Chef Perry, the
Orange Roughy with Scampi Sauce
Chef Arnold Carreira, Orlando’s Orange roughy was not discovered until
Seared Bison with Pickled Onion and Peppercorn Sauce
Joe Dokuchie, Tavern In The Park Your hands are the
Spinach and Frisée Salad with Cambozola and Pear Crostini and Poppy Seed Vinaigrette
Joe Dokuchie, Tavern In The Park Chef Joe substituted watermelon
Grilled Salmon with Sweet Mustard Glaze
Joe Dokuchie, Tavern In The Park The chef recommends spraying
Lemon and Herb Flavoured Chicken Served on Chorizo Gumbo with Goat Cheese and Herb Dressing
Joe Dokuchie, Tavern In The Park The gumbo gets much
Arctic Char with Citrus Glaze and Carrot Risotto
Sous Chef Joël Lamoreux, La Vieille Gare This light summer
French Onion Soup
Chef Pierre Molin, Red Lantern Restaurant While preparing his french
Leg of Duck Confit with Cassis Gastric and Herbed Polenta
Chef Lau Young, Provence Bistro According to Chef Lau, the
Oriental Noodle Salad with Chinese Greens and Red Rice Vinaigrette
Chef Andy Arjoon, Coyote Cafe At Coyote Cafe this dish
Six Peppercorn Seared Ahi with Wild Rice Pilaf and Green Tea Reduction
Chef Andy Arjoon, Coyote Cafe Ahi (sashimi grade tuna) is
Oven Fried Chicken
Winnipeg International Centre Instructor Veena Chidambaram notes that it is
Panang Curry
Chef/Owner Tsai Lin, Bangkok Thai When eating at Thai restaurants
Tom Yum Goong Soup
Chef/Owner Tsai Lin, Bangkok Thai This soup uses common Thai
World Famous Pad Thai
Chef Pradith Uksornpim, Sawatdee Thai Like the burger in North
Yellow Curry
Chef Pradith Uksornpim, Sawatdee Thai Chef Pradith’s elaborate carvings for
Grilled Teriyaki Game Hen
Jane’s Restaurant Serve these plump pieces of poultry slathered in
Herb-crusted Bison Carpaccio with Tomato Chutney
Jane’s Restaurant Bison, with its assertive flavour and natural tenderness,