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Flavors of Canada
Flavors of Canada
 
Barbecue
Grilled Salmon Tournedos with Fennel, Corn and Blueberry Salsa
Breakfast
Light French Toast with Caramelized Apples
Sébastien Centner, Eatertainment Special Events, Toronto
Cakes
Carolans Caramel Streusel Coffee Cake
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
Doughnuts and fritters
Beaver Tails
Blueberry Fritters
First courses (general)
Pumpkin gnocchi with baby bok choy and a mushroom consommé
Robert Feenie, former chef of Lumière, Vancouver
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
Meat and furred game
Veal Medallions with Cambozola Cheese
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
Sorbets and sherbets
Blueberry Sorbet with Lemon and Tarragon Jus
Robert Feenie, former chef of Lumière, Vancouver
Tapas and small bites
Smoked Salmon Lollipops
Totally chocolate
Carolans Decadent Chocolate Mousse
Vegetables
Basic Technique for Gnocchi
Robert Feenie, former chef of Lumière, Vancouver
Smoked Chicken Salad Spinach Wraps with Red Pepper Mayonnaise
Vinaigrettes
Balsamic vinaigrette
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