Game Meat Tourtière
Chef Eraj Jayawickreme The Velvet Glove Bison, duck, elk, quail,
Category: Recipes by Restaurant
Turbot alla Puttanesca
Chef Fabrizio Rossi Nicolino’s This briny sauce is filled with
Pappardelle alla Boscaiola
Chef Fabrizio Rossi Nicolino’s Boscaiola, meaning ‘woodsman’s style’ sauce is
Root Vegetable Salad
Chef Eraj Jayawickreme The Velvet Glove Let creativity lead the
Bison Ribeye
Chef Mandel Hitzer deer & almond A dark rich stock
Interstellar Cheesecake
Chef Mandel Hitzer deer & almond This combination of contrasting
Smoked Goldeye and Cauliflower Soup
Chef Mandel Hitzer deer & almond Smoked goldeye and white
Crispy Prawn Dumplings In Shiso
Chef Mandel Hitzer deer & almond Shiso is part of
Roasted Apple Beignets with Cardamom Anglaise, Bourbon Ice Cream, and Chai Candy Floss
Chef Kristen Chemerika-Lew Chew Traditional French fritters get a modern
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