Grilled Teriyaki Game Hen
Jane’s Restaurant Serve these plump pieces of poultry slathered in
Category: Recipes by Restaurant
Herb-crusted Bison Carpaccio with Tomato Chutney
Jane’s Restaurant Bison, with its assertive flavour and natural tenderness,
Celery Root and Arugula Salad
Jane’s Restaurant Peppery arugula balances tart apples in this stunner
Caramelized White Chocolate Mousse
Jane’s Restaurant Wow your holiday guests with this intricate dessert
Hausfrauen Art (Herring Fillets)
Chef/owner Kurt Wagner, Gasthaus Gutenberger The mild fish provides a
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
Roasted Red Pepper Salad
Executive Chef Michael Dacquisto, 529 Wellington This is an excellent
Beef Carpaccio
Executive Chef Michael Dacquisto, 529 Wellington Always ensure the beef
Minted Raspberry and Pea Shoot Salad on Brioche
Chef Lorna Murdoch, fusion grill Luscious feel of the viscous
Sour Berry Consomme
Chef Lorna Murdoch, fusion grill This is an excellent chilled
Strawberry Sorbet
Chef Lorna Murdoch, fusion grill Manitoba strawberries ripen in early
Pan-Roasted Quail with Black Currant Demi Glace, Vegetables and Arugula
Chef Lorna Murdoch, fusion grill Black currant sauce is very
White Chocolate Mousse
Chef Lorna Murdoch, fusion grill Chef Lorna serves this dessert
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
Roast Goose with Semmelknoedel (bread dumplings)
Chef/owner Kurt Wagner, Gasthaus Gutenberger Roast goose is a very
Daddy’s Mini Not-So-Devilled Eggs
Chef/Owner Terry Gereta, Mise These pint-sized eggs are perfect for
Christmas Lebkuchen (gingerbread cake)
Chef/owner Kurt Wagner, Gasthaus Gutenberger This twist on traditional gingerbread
Scallops with Miso-Pomegranate Vinaigrette
Chef Michael Schafer, Sydney’s At The Forks Pomegranate juice can
Solo Maple St Honoré
Chef/Owner Fern Kirouac, In Ferno’s Bistro The dense filling has
Salade au Foie Gras Napoleon with Miso Dressing
Chef/Owner Fern Kirouac, In Ferno’s Bistro Wild autumn goldenrod adds
Moules Flamande au Pernod with Tempura Leeks
Chef/Owner Fern Kirouac, In Ferno’s Bistro The contrast of fresh
Pork Noisettes with Prune Armagnac Sauce
Chef/Owner Fern Kirouac, In Ferno’s Bistro The fresh, herby flavour
Sesame Salmon and Honey Carrot Sabayon
Chef Michael Schafer, Sydney’s At The Forks Chef Michael used
Chocolate Bombe Pâté
Chef Michael Schafer, Sydney’s At The Forks Chef Michael was
Roasted Beet and Woolwich Goat Cheese Soup
Chef Michael Schafer, Spiced cotton candy adds a unique flavour
Sorbet and Cheese
Chef Michael Schafer, Sydney’s At The Forks This palate cleanser
Sunny Side Up
Chef Michael Schafer, Sydney’s At The Forks This adorable amuse
Personal Banana Cream Pies
Owner Tomas Sohlberg, Stella’s Bakery Cafe Assembling these creamy pies