skip to Main Content
The Menu
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 made—and to me it’s still the best squab we’ve ever done. The squab breast is roasted on the crown, a…

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 the Dolomites, when my chef asked me to make a risotto. I didn’t have a clue how to do it…

Chambar Moules Congolaise

Moules Congolaise

This signature has been on the menu at Chambar since the day we opened 11 years ago. The flavours are a nod to my Belgian heritage, our links to the Congo, and my African upbringing. But, more than that, the…

Seared Scallops With Fennel Purée & Lemon Confit

Seared Scallops with Fennel Purée & Lemon Confit

This is our signature dish. It is the only one of our recipes that dates back to our first menu tasting—before the restaurant had opened—and it has never changed. It was on our menu on opening night, nearly 11 years…

All'Amatricana Bucatini

All’Amatricana Bucatini

When I enrolled in culinary school at age 19, I was most interested in extremely complicated food with lots of ingredients—like fusion. Then, on my first summer break, I took a trip with my father to Italy—our ancestral home. I…

Pease Pudding & Cod

Pease Pudding & Cod

For generations in Newfoundland, people only ate certain dishes on specific days of the week. Fish on Friday, for example. (And, in Newfoundland, “fish” is what we call “cod.”) Then it was pea soup on Saturday, and Jiggs dinner on…

Marinated Octopus

Marinated Octopus

The summer before we opened Bar Raval, Grant, Ryan and I took a trip together to Spain. Grant had us excited about the idea of doing Spanish-style seafood breakfasts at Bar Raval—but, of course, Ryan and I wanted to see…

John Jackson Alley Burger

Alley Burger

In our early days at Charcut, we launched the “Share Burger,” made with Alberta heritage pork shoulder, ground daily, mixed with our own sausage spice blend, topped with fresh cheese curds and fried eggs, and served on a rich and…

Strawberry & Basil Soup

Strawberry & Basil Soup

When I first made it back in the 1980s, this dish was a revelation to me. I was working in Quebec City at Le Marie-Clarisse, under the close watch of Chef Le Pluart, my early culinary mentor. He convinced me…

Thai-Braised Pork Cheeks With Truffles

Thai-Braised Pork Cheeks with Truffles

I learned the basic version of this dish from my mother, who got it from my grandmother. Like a lot of traditional Thai dishes, it has its roots in Chinese cooking— in this case, from the off-cut (pork cheek), the…

Back To Top
Close search