Chicken Souvlaki
George Karasoulis, Pembina Village Restaurant Instead of sandwiches, pack this
Category: Recipes by Restaurant
Matcha Coconut Milk with Shiratama
Chef Masa Sugita, Yujiro Japanese Restaurant This is a perfect
Chawan Mushi
Chef Masa Sugita, Yujiro Japanese Restaurant Earthy mushroom and salty
Spinach Goma Ae
Chef Masa Sugita, Yujiro Japanese Restaurant Getting your daily dose
David Roll
Chef Masa Sugita, Yujiro Japanese Restaurant Specially created for a
Mixed Greens with Hemp-Seed Yogurt Cheese
Chef Talia Syrie, The Tallest Poppy Homemade yogurt cheese takes
Prairie Baklava with Manitoba Honey
Chef Talia Syrie, The Tallest Poppy This traditional Greek pastry
Manitoba Bison Stew
Chef Talia Syrie, The Tallest Poppy Slow cooking gives all
Bacon-wrapped Chicken Loaf with Cranberry-Orange Sauce
Chef Talia Syrie, The Tallest Poppy This hearty loaf gets
Stuffed Vine Leaves
Chef Rami Aboumrad, Baraka Pita Bakery & Mediterranean Deli At
Tabbouli Salad
Chef/co-owner Ami Hassan, Falafel Place Mediterranean flavours ring clear in
Duck with Sea Buckthorn demi-glaze
Chef Lorna Murdoch, fusion grill Pan roasted duck with Solberry
Pea Soup with Bacon Brittle
Chef Neil Higginson, Fort Gibraltar Traditional French fare goes glam
Milk Chocolate Caramel Truffles
Pastry Chef Richard Warren, The Fort Garry Hotel These two-bite
Poached Pear with Gianduja Sabayon, Hazelnut Praline and Langues de Chat
Pastry Chef Richard Warren, The Fort Garry Hotel With fruit,
Chocolate Soufflé Cakes with Dark Chocolate Sorbet and Orange Caramel Sauce
Pastry Chef Richard Warren, The Fort Garry Hotel Serve these
Warm Rhubarb Crisp with Basil and White Chocolate Ice Cream
Pastry Chef Richard Warren, The Fort Garry Hotel Instead of
Chocolate Coconut Pudding with Lime Syrup
Chef Alexander Svenne, Bistro 7 1/4 This gluten-free, dairy-free, vegan
Duck Breast with Potatoes and Wild Mushrooms
Chef Alexander Svenne, Bistro 7 1/4 Earthy and rich, this
Gnudi with Asparagus, tomato and poached egg
Chef Alexander Svenne, Bistro 7 1/4 Sunshine spills from a
Grilled Octopus with Orange and Chorizo
Chef Alexander Svenne, Bistro 7 1/4 Spicy chorizo and a
Pumpkin and Date Pudding With Bundaberg Rum Poached Pears
Chef Andy Arjoon, Billabong Bar & Bistro Popular pumpkin and
Red Snapper with Curry-Pineapple Baked Beans and Purple Potato Hash Browns
Chef Andy Arjoon, Billabong Bar & Bistro Commonly eaten down
Thai Chile Noodle Salad
Chef Andy Arjoon, Billabong Bar & Bistro This playful explosion
Vegan Caesar Salad
Collective member Esan Azore, Mondragon Bookstore & Coffeehouse This vegan
Dragon Bowl
Collective member Esan Azore, Mondragon Bookstore & Coffeehouse Get vitamins
Cucumber Salad
Chef/owner Robin Maharaj, Deadfish Cafe and Lounge The touch of
Arugula Salad
Chef/owner Robin Maharaj, Deadfish Cafe and Lounge Sweet and savoury
Lemon Gelati
Baker/owner Ignazio Scaletta, Goodies Bake Shop Ingredients 2 5/6 cups
Cookies and Cream Gelati
Baker Raul Mantel, Eva’s Gelato Ingredients 2 1/4 cups whole