George, Toronto
Jul17

George, Toronto

Lorenzo Loseto is one of Canada’s culinary giants. He has won many awards including Canada’s National Gold Medal Plates.   James Chatto, the culinary scribe and organizer of Gold Medal Plates, described the medal winning effort.  “At its heart were thick slices of superb ahi tuna that had been rolled in potato threads and deep-fried for the seconds needed to crisp them. The tuna itself remained essentially raw, glossy and dark...

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George, Toronto
Jul17

George, Toronto

Lorenzo Loseto is one of Canada’s culinary giants. He has won many awards including Canada’s National Gold Medal Plates.   James Chatto, the culinary scribe and organizer of Gold Medal Plates, described the medal winning effort.  “At its heart were thick slices of superb ahi tuna that had been rolled in potato threads and deep-fried for the seconds needed to crisp them. The tuna itself remained essentially raw, glossy and dark...

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Chef Charles Part, Les Fougères, Chelsea, Quebec
May01

Chef Charles Part, Les Fougères, Chelsea, Quebec

The Great Canadian Beluga Lentil Burger – A Whale of a Burger As one of Quebec’s top chefs, when Charles dubbed this a “Whale of a Burger”, I listen.  Then I read…and headed to my local lentil purveyor immediately.  You could substitute dried cranberries (Canadian-only please) for the apricots or serve it in a flatbread as a wrap.  Brilliant!  2 cups black beluga lentils ½ cup split red lentils ½ cup split yellow lentils 1 tsp...

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Chef Ronald St.Pierre, Locals Restaurant, Courtenay, BC
May01

Chef Ronald St.Pierre, Locals Restaurant, Courtenay, BC

Locals Island Bison Tournedos with Braised Lentil Ragout This dish is a serious course in the elements of classic French cooking.   The Braised French Lentil Ragout is outstanding.   And yes, bison are being farmed (ranched?) on Vancouver Island, near Black Creek in the lush Comox River Valley.  For six servings 6 X 4 oz  Island Bison Tenderloin 3 tbsp olive oil 3 cups julienned white chipollini onions ¼ cup shallot, minced fine ½...

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Chef Quang Dang, West Restaurant, Vancouver
May01

Chef Quang Dang, West Restaurant, Vancouver

Red Lentil Crusted Albacore Tuna with Beluga Lentil and Cherry Tomato Vinaigrette It’s interesting to watch chefs all tackle a challenge to develop a recipe.   Chef Dang has created a very ‘clean’ dish where all the flavours and textures are in concert one with another.  Red Lentil Crusted Tuna 1 small albacore tuna loin, trimmed 2 cups red lentils, ground in a spice grinder then sifted 2 tbsp salt 2 tbsp black pepper, finely ground 1...

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