The popular Greek dessert, loukoumades consists of deep-fried dough puffs that are drizzled with honey, sugar, and cinnamon on top. This recipe was given to us by Broken Plate Greek Restaurant YYC. Loukoumades (Greek Donuts) […]
Our featured dish this week is the Baked Lemon Tart from Pie Junkie and Bakery LTD. This timeless classic is a light and refreshing dessert. The company makes all their pies by hand, using 100% […]
The tomato peach vinaigrette is easy to make, approachable and versatile so I like to use it in a variety of ways because it showcases end of summer ingredients so beautifully. This vinaigrette can be […]
Our featured recipe this week, Medica Mushroom Toast by chef Tyler Forsyth of Burwood Distillery. This mushroom dish is simple to prepare and is the perfect appetizer for a summer dinner party. It also looks […]
This week, our recipe of Thai Curry Roasted Cauliflower is from Mister Chen’s Asian Brasserie, an authentic Asian restaurant with award-winning chefs. This silky Thai red curry dish is full of flavor and easy to cook. Thai Curry […]
Our ‘Ono Poke Bowl is our namesake and one of the most traditional recipes Chef Lawrence designed while training in Maui. This dish is the perfect meal to cool down on a hot summer day […]
Block Kitchen + Bar‘s Calamari is made with Humboldt Squid, which is a large predatory squid and made with Ocean Wise certified sustainable fish. Hence its Red Devil nickname due to its aggressive nature and […]
Our featured recipe this week, Pork Belly Bao is from chef Derek Wilkins of The Wednesday Room. Sweet, savory pork in a pillowy bun. Pork belly bao encapsulates everything that’s right with the world, and […]
Our featured dish this week is House-Smoked Gyros Marinated Lamb with Tzatziki Sauce, from SMOKE N FUSION. It pairs well with a salad or greens. House Smoked Gyro Marinated Lamb Recipe INGREDIENTS Part A – […]
Our featured recipe this week, Beefsteak Tartare is by Michael Noble of The Nash Restaurant. This makes a lovely appetizer to serve on a hot day, the zip of the beefsteak tartare served nicely chilled […]
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