Hausfrauen Art (Herring Fillets)
Chef/owner Kurt Wagner, Gasthaus Gutenberger The mild fish provides a
Category: Mains
Erbsensuppe (Pea Soup)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a
Wurstsalat (Sausage and Cheese Salad)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Split pea soup is a
Russian borscht
Chef Ryan Muir, Soup Pierre This soup is highlighted by
Chicken Livers
Executive Chef Paul Masserey, Pasta La Vista/Breadworks When making this
Tropical Mango and Chicken with Spinach Soup
Chef Ryan Muir, Soup Pierre The surprisingly light mango broth
Uncle Julian’s Herb-Encrusted Lamb Chop with Balsamic-Blueberry Sauce
Chef Ben Kramer, Lux Solé The first note is sweetness,
Pan-Seared Pike with Candied Tomatoes
Chef Ben Kramer, Lux Solé The pungent rye strikes first,
Grilled Bison Tenderloin, Potato Flan and Shiitake Mushroom Vinaigrette with Fresh Arugula
Chef Ben Kramer, Lux Solé The first note is textural,
Pesto Pizza
Chef Ben Kramer, Lux Solé The tang of the parmesan,
Cashew Crusted Salmon with Maple-Miso Glaze
Chef/owner Chris Stoneham, Enorae Bistro Salmon should not be marinated
Pan-Roasted Quail with Black Currant Demi Glace, Vegetables and Arugula
Chef Lorna Murdoch, fusion grill Black currant sauce is very
Celery Root Salad, Seared Scallops and Marinated Manitoba Golden Caviar
Chef Makoto Ono, Edohei The first bite of this dish
Green Deluxe Shrimp Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Shrimp & Spinach Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Orange Shrimp & Scallop Dumpling
Chef Ming Chen and Chef Geoffrey Young, Kum Koon Garden
Lemon Garlic Prawns
Head Chef Geoff Stevens, Bonfire Bistro For the best quality
Veal Scaloppine with Marsala Demi-Glace
Head Chef Geoff Stevens, Bonfire Bistro Demi-glace is a rich
Coquille St. Jacques Gratinée
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Fresh, clean scallops are revered
Coq au Vin
Chef Bernard Mirlycourtois, Brasserie Mirlycourtois Although modern recipes often substitute
Roast Goose with Semmelknoedel (bread dumplings)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Roast goose is a very
Sable Fish • Creamed Leeks • Mushroom Consommé
Chef Makoto Ono, Gluttons Bistro Smoky and sweet barbeque flavours
Turkey Herb Brochettes
Chef Geoff Stevens, Stephen & Andrew Food & Wine Shoppe
Moules Flamande au Pernod with Tempura Leeks
Chef/Owner Fern Kirouac, In Ferno’s Bistro The contrast of fresh
Marinated Squab Pan Roasted • Potato Purée • Garlic Infused Squab Jus
Chef Makoto Ono, Gluttons Bistro The exotically scented, salty squab
Pork Noisettes with Prune Armagnac Sauce
Chef/Owner Fern Kirouac, In Ferno’s Bistro The fresh, herby flavour
Duck done three ways
Chef Ray Miller, York The Hotel Chef Ray chose to
Pork Chop with Ginger Cilantro Glaze and Wild Rice Orzo
Chef Ray Miller, York The Hotel Chef Ray uses the
Sesame Salmon and Honey Carrot Sabayon
Chef Michael Schafer, Sydney’s At The Forks Chef Michael used
Crayfish Étouffée
Chef Karen Nielsen, La Vieille Gare Louisiana crayfish is available,