Holland Marsh Onion Soup

Holland Marsh Onion Soup

When I was a kid, I used to like to make French onion soup with my mom—who added everything together…

Poached Lobster With Chicken & Lobster Broth & Wilted Nasturtiums

Poached Lobster with Chicken & Lobster Broth & Wilted Nasturtiums

A long time ago, when I worked at Sooke Harbour House on Vancouver Island, I fell in love with one…

Maple Pork Sausage

Maple Pork Sausage

This is the same sausage I used to make with my dad and grandfather a couple of times a year…

Ballpark Risotto With Samuel Adams Boston Lager, Hotdogs, Sauerkraut And Shredded Jack Cheese

Ballpark Risotto with Samuel Adams Boston Lager, Hotdogs, Sauerkraut and Shredded Jack Cheese

Simple buttery risotto with a ballpark twist, featuring Samuel Adams Boston Lager, franks, sauerkraut and shredded Jack cheese.
Fettuccine Carbonara

Fettuccine Carbonara

The first time I cooked dinner for my family, I was eight years old. The dish was fettuccine carbonara. I…

Squab My Way

Squab My Way

I put this on the menu at North 44, in the ’90s. It was the first squab dish I ever…

Glenfiddich Toddy

Glenfiddich Toddy

1.5 oz (45 ml) Glenfiddich The Original 0.5 oz (15 ml) honey 0.25 oz (7.5 ml) fresh squeezed lemon juice

Saffron Risotto With Marrow & Chanterelles

Saffron Risotto with Marrow & Chanterelles

I was 16 and still in cooking school, working at the restaurant in the Bellevue Hotel in Cortina d’Ampezzo in…

Moules Congolaise

Moules Congolaise

This signature has been on the menu at Chambar since the day we opened 11 years ago. The flavours are…

Royal Truffle Soup with Truffle Foam & Parmesan Shortbread

When I was testing this recipe in September, Daniel Boulud and his wife popped by Langdon Hall for an eight-course…

Toqué!’s Pickle Me Softly Caesar

Toqué!’s Pickle Me Softly Caesar

Toqué! has become quite the creative laboratory for innovative chefs. The same applies to the bar menu, which features Gilbert…

Peking-Glazed Duck Breast with Asian Bread Stuffing and Mandarin Cranberry Sauce

Stuffing: ½ loaf egg bread, crust removed, and diced (about 2 cm / 1 inch) 225 g (½ lb) salted…

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