Poached Pears With Caramel, Hazelnut Crumble & Vanilla Ice Cream

Poached Pears with Caramel, Hazelnut Crumble & Vanilla Ice Cream

I was a 17-year-old apprentice at La Belle Auberge—out in Ladner, BC, on the south bank of the Fraser River—when…

Smoked Oysters With Potato Foam

Smoked Oysters with Potato Foam

When I was growing up in Southern Ontario, I used to go camping a lot with my dad. And for…

Dad’s Meatloaf With Onion Gravy

Dad’s Meatloaf with Onion Gravy

My father loved to cook. I loved being in the kitchen with him. He always made cooking fun. Dad had…

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…

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