Freshly picked spruce tips add an incredible lemony-forest aroma to this otherwise simple cream sauce.
This earthy and acidic braised cabbage is an excellent accompaniment to any wild game bird dish.
Smoking on hay may sound exotic, but this is a simple technique that infuses game birds like grouse and pheasant with a heady, grassy aroma.
Chef Carey’s recipe was Cured Smoked Atlantic Salmon Belly on a Stone Fruit Cracker, a multi-day, complicated procedure. This is the cracker portion of that recipe, which you can serve with smoked salmon as you like. Chef Thomas Carey of Pictou Lodge Beach Resort www.pictoulodge.com “Houdinidesign Architects sent me drawings; their space was super minimalist,… Read More»
Here you enjoy ginger to the max, with ground, fresh and crystallized ginger all packing a punch. Chef Brad Wammes of Kitchen Door Catering www.kitchendoor.ca “Our room by Henhouse had a Maritime Kitchen Party theme, so we figured nothing beats fish and chips, chowder and good ol’ rum cake. It’s an old family recipe and… Read More»
Chef Luis Clavel used liquid nitrogen for his amazing ice cream, but here’s a simpler version. Chef Luis Clavel of Atlantica Hotel www.seasonsbyatlantica.com “The inspiration behind Attica’s take on the dining room was inspiring for me: simple, modern, elegant. The ultimate wow factor was the goal. The inspiration behind my food is artistry and modernist:… Read More»
Cocktail sauce with intense barbecue flavour adds a bit of a kick to this rustic dish. Chef Sandy Cooley of Morris East www.morriseast.com “The room by Ange Dean and Jamie Burnside makes me think of fire-roasted food, outdoor, rustic, serving shrimp over a bonfire. We made a rustic cocktail sauce. Our terrines were made with… Read More»
This sausage can be served with a variety of sauces such as a beet, chipotle purée. Chef Dave Woodley of Gio www.giohalifax.com “We presented our trio of sausages (Lamb Corn Dog with a Beet and Chipotle Purée, Scallop Sausage with Squid Ink, Chorizo Sausage with Mustard Aioli) on a paint palate to match the vibrant… Read More»
A classic recipe, this French staple is not as difficult as you might think. Chef Ludovic Eveno of Agricola Street Brasserie www.agricolastreet.ca “Dining in the Raw was the theme of Design360’s space, so I thought about not wasting, using as much as we can. At our restaurant, we use produce from farms to the max.… Read More»
Oozing with freshness, an attractive finger food. Chef Robert Reynolds of Edna www.ednarestaurant.com “My inspiration for Janice Bates-Hawkins’ room was a 1920s theme, so I used my British influence for the menu. I grew up on shrimp cocktail. I thought of a 1920s garden party—cucumbers, sandwiches, shrimp cocktail. It’s very easy, it’s beautiful, fresh, simple,… Read More»