Cannelloni di Ricotta
Cannelloni di Ricotta Courtesy of Larry Tessier – Pasquale’s INGREDIENTS
Cannelloni di Ricotta Courtesy of Larry Tessier – Pasquale’s INGREDIENTS
Momma’s Meatballs Courtesy of Larry Tessier – Pasquale’s INGREDIENTS 1
Shrimp Ceviche Courtesy of Edwin Quintanilla – La Roca INGREDIENTS
Pastor Tacos Courtesy of Edwin Quintanilla – La Roca INGREDIENTS
Tabbouleh Salad Courtesy of George Chamaa – Beaurivage Bistro INGREDIENTS
Kale and Sweet Potato Salad Courtesy of Chef Grant Danyluk
Grilled Vegetable Salad Courtesy of Chef Grant Danyluk – Confusion
Mexican Salad Courtesy of Dave Schultz – Saucers Café INGREDIENTS
Goat and Beet Salad Courtesy of Bryan Baker – Prairie
Chicken and Waffles Courtesy of Chef Talia Syrie – The
Kale Breakfast Courtesy of Chef Talia Syrie – The Tallest
Latke Fries Courtesy of Chef Mike Fardoe – Bernstein’s Deli
Shakshuka Courtesy of Chef Mike Fardoe – Bernstein’s Deli INGREDIENTS
OPH Frittata Style Omelette Courtesy of Mark Hogan – The
Banana Bread French Toast Courtesy of Mark Hogan – The
BBQ Dinner Courtesy of Chef Jacqueline Ligsay – Bergmann’s on
Opera Cake Courtesy of Chef Sabrina Deighton – The Frenchway
Bacon-Wrapped Jumbo Prawns Courtesy of Chef Sean McGillivray – Inferno’s
Smoked Beef Carpaccio Courtesy of Chef Melissa Makarenko – Peasant
Rainbow Roll Courtesy of Sunny Chen – Owner, Blüfish INGREDIENTS
Lobster Salad and Chips Courtesy of Chef Rowell Clarina –
Fish ‘n Chips Courtesy of Chef Mary Vartsakis – Fergie’s Fish
Pickerel Chowder Courtesy of Chef Allyson Martin – Gull Harbour INGREDIENTS
Salt and Vinegar Pickerel Courtesy of Chef Tony Siwicki –
Doro Wat Ingredients 1 whole chicken, broken down into drumsticks,
Lamb Tibs Ingredients 1 lb lamb, cut into bite sized
Beef Bulgogi Ingredients Bulgogi Marinade 4 Tbsp soy sauce 2
Jerked Chicken Pasta Ingredients 4 boneless, skinless chicken thighs 3
Jerked Portobello Mushrooms Ingredients Portobello Mushroom and Grilled Vegetables 4