Roasted Apple Beignets with Cardamom Anglaise, Bourbon Ice Cream, and Chai Candy Floss
Chef Kristen Chemerika-Lew Chew Traditional French fritters get a modern
Category: Recipes by Restaurant
White Chocolate Cremeux with Miso Ganache, Sesame Brittle, and Green Tea Sorbet
Chef Kristen Chemerika-Lew Chew Contrasting textures and temperatures make this
Spinach Salad with Sherry Vinaigrette
Chef Fraser MacLeod, 529 Wellington Make a large portion of
Pan Seared Black Cod with Mirin Butter Sauce
Chef Fraser MacLeod, 529 Wellington This sweet, salty, slightly spiced
Grilled Milk Fed Veal Chop with Shiitake Peppercorn Cream Sauce
Chef Fraser MacLeod, 529 Wellington A good stock is the
Blueberry Bread Pudding with Crème Anglaise and Bourbon Caramel Sauce
Chef Fraser MacLeod, 529 Wellington This classic recipe yields a
Linguine con frutti di mare
Chef Patrick Shupka, Amici Ingredients 5 oz fresh linguine (single
White Truffle Perogies
Chef Lorna Murdoch, Fusion Grill Ingredients Dough 2 cups all-purpose
Foie Gras Pâté
Chef Fern Kirouac, In Ferno’s Bistro Ingredients 1 small onion,
Bob Marley Roll
Wasabi Ingredients Softball-sized mound of cooked sushi rice 3/4 sheet
Gâteau Basque
Chef/owner Cam Tran, Café Ce Soir Shortbread-like almond crust filled
Melting Iceberg
Chef/owner Cam Tran, Café Ce Soir Four sippable layers, each
Gluten-free Chocolate Torte
Chef Jason Sopel, Chaise Café Gooey dark and white chocolate
Vanilla Bean Cheesecake
Chef Jason Sopel, Chaise Café A lighter cheesecake with bold
Vegetarian Beet Borscht
Chef Ami Hassan, The Falafel Palace Ingredients 5 pounds beets,
Tom Yum Kung
Chef Samloy Kongmanisvong, Siam Thai Ingredients 3 cups clear chicken
Old-fashioned Oatmeal
Chef Tomas Sohlberg, Stella’s Cafe & Bakery Hannah Glasse’s The
White Chocolate Raspberry Cheesecake
Owner Antigone Bekios, Maxime Restaurant Ingredients Crust 1 cup slivered
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
Roasted Root Vegetable Soup with Curried Rutabaga and Parsnip
Chef Terry Gereta, Fusion Grill The presentation of this
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
Som Tumm
Chef Toui Savangsengouthay, Bangkok Thai The inherent sweetness of papaya
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