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Flavors of Canada
Flavors of Canada
 
Barbecue
Barbequed Curried Chicken Burgers with Yogurt Sauce
Grilled Salmon Tournedos with Fennel, Corn and Blueberry Salsa
Breakfast
Light French Toast with Caramelized Apples
Sébastien Centner, Eatertainment Special Events, Toronto
Cakes
Upside down mango cake
Charcuterie (prepared meat products)
Canadian Bacon with Maple Glaze
Cocktails
Bloody Caesar
Caesar BBQ
Cookies, brownies and petits fours
Green Tea Biscotti with Dried Cranberries and Almonds
Cream soups
Butternut Squash Shooter with Poached Shrimp
Roasted Tomato Bisque with Yogurt, Basil and Olive Oil
Creams, Mousses, Custards and Flans
Lemon curd yogurt crumble
Dips and spreads
Cheesy Asiago & Artichoke Dip
Doughnuts and fritters
Fried donuts
Dried beans
Nova Scotia-style Baked Beans
Fish
Herb-Crusted Pacific Halibut with Chive Mashed Potatoes
Salmon Poached in Green Tea, Chamomile and Grapefruit Zest with Sauce Vierge
Jean-Pierre Challet, The Fifth, Toronto
Mayonnaise-type sauces
Red Pepper Mayonnaise
Meat
Black Tea-Crusted Saddle and Rack of Lamb with Potatoes Sautéed in Lemon Balm Oil
Jean-Pierre Challet, The Fifth, Toronto
Shepherd’s Pie
Meat and furred game
Veal Medallions with Cambozola Cheese
Pasta
Pumpkin gnocchi with baby bok choy and a mushroom consommé
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver
Pasta and grains
Brunch oatmeal with caramelized peaches and brown sugar
Pies and tarts
Banana Tart Flambéed with Aged Rum and Soursop Sorbet
Jean-Pierre Challet, The Fifth, Toronto
Salads
Asian Salad with Parmesan, Dried Beef and Apple Chips
Sandwiches and canapés
Lobster Club on Brioche Toast with Vanilla Bean Aioli
Smoked Chicken Salad Spinach Wraps with Red Pepper Mayonnaise
Tapas and small bites
Smoked Salmon Lollipops
Vegetables
Basic Technique for Gnocchi
Rob Feenie, Cactus Club Café, B.C. Canada, former chef of Lumière, Vancouver
Roasted Beets with Garlic Chive Tarragon Butter
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