Curried Pea Bean & Lentil Soup
Chef/owner Marla Bernstein, Bernstein’s Deli Ingredients 2 litres vegetable stock
Category: Recipes by Restaurant
Boeuf à la Bourguignon
Chef Melissa Makarenko, Resto Gare Ingredients Boeuf Bourguignon 2 cups
Manitoba Chocolate Morel Mushroom Gâteau
Richard Hofley/Allen McDonald, Nicolino’s Ingredients Cake 5 medium morel mushrooms
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
Manitoba Smoked Goldeye with Mediterranean Star Frittatas
Chef Marie Caldwell, Star Grill Ingredients Smoked goldeye 1 smoked
Thai mango pickerel cheeks
Chef Marie Caldwell, Star Grill Ingredients Thai basil mango 1/2
asparagus goma ae
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Asparagus 12 pieces
halibut cheeks with wasabi pepper sauce
Chef Cho Venevongsa, Wasabi On Broadway The wasabi oil adds
summer oysters
Chef Cho Venevongsa, Wasabi On Broadway Each variety of oyster
Toro Tobanyaki
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Ponzu sauce 1/4
ocean jewel roll
Chef Cho Venevongsa, Wasabi On Broadway Ingredients Crêpe 2 eggs
Asparagus Salad
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Curried Mushroom Soup
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Mango Fruit Parfait
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Crispy Mushrooms with Tarragon and Pepper Dip
Chef Gary Patson and sous chef Mac Nurse, Maxime Restaurant
Bratapfel (Baked Apple)
Chef Kurt Wagner, Gasthaus Gutenberger While you can make this
Croquembouche
Chef Patrick Shrupka, Amici Chef Patrick uses a styrofoam cone
Blinis with Gravlax
Chef Patrick Shrupka, Amici The sugar and salt in the
Pomegranate Salad
Chef Patrick Shrupka, Amici Chef Patrick uses grenadine syrup, which
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
Carrot and Parsnip Cake with Beet-Mango Sorbet
Chef/owner Michael Schafer, Sydney’s To make his beet and cream
Turnip and White Cheddar Purée with Sweet Potato Crusted Sea Scallops
Chef/owner Michael Schafer, Sydney’s “Everything on a plate has to
Stuffed Portobello Mushroom Appetizer
Chef Perry Scaletta, La Scala This recipe uses cambozola cheese,
Poached Salmon Capellini in Herb and White Wine Horseradish Broth
Chef Perry Scaletta, La Scala According to Chef Perry, the
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
Shortbread Cookies
Chef/owner Barbara O’Hara, Dessert Sinsations Café Christmas wouldn’t be complete