Black pepper crème fraîche, sourdough croutons

Wild Mushroom Soup

Yukon gold potato purée, onion rings, salsa verde

6oz Alberta Beef Tenderloin

Jumbo Shrimp A La Plancha is a dish featuring large shrimp that are cooked quickly on a hot grill or skillet, resulting in a smoky flavor and firm texture. This version highlights the shrimp's natural sweetness paired with a spicy kick from espelette pepper, reflecting a blend of Spanish and Mediterranean cooking techniques. Here's how to make it at home.

Jumbo Shrimp A La Plancha

English pea falafel, romesco, crunchy snap pea salad

Charred Summer Squash

Yu choy, oyster mushroom, cured pork XO sauce

Crispy Skin Striped Bass

Warm sushi rice, yu choy, tokyo turnip, dashi

Miso Glazed Sablefish

Corn, hominy, poblano pepper, shellfish herb broth

Pan Roasted Halibut

Cauliflower vanilla purée, spiced grapefruit

Seared Diver Scallops

Charred leek, asparagus, gribiche, wild foraged greens

Vancouver Island Kuterra Steelhead

Fingerling potato, broccolini, lemon butter sauce, basil

Parmesan Crusted Chicken

Fava bean, parmesan, black truffle butter

Yukon Gold Potato Agnolotti

Charred Sakura Farms Pork Belly

Kale pesto, green garbanzo beans, cacio e pepe butter, pecorino

Ricotta Gnocchi

In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté until the onion is translucent.

Sauté the Vegetables

Stir in the minced garlic and wild mushrooms. Cook for about 5 minutes until the mushrooms are softened.

Add Garlic and Mushrooms

Pour in the vegetable broth and add thyme, salt, and black pepper. Bring to a boil, then reduce to a simmer for 20 minutes.

Add Broth and Seasonings

Using an immersion blender, blend the soup until smooth. Adjust seasoning if necessary.

Blend the Soup

In a small bowl, combine crème fraîche, black pepper, and salt. Mix well and set aside.

Mix Ingredients

Preheat oven to 375°F (190°C). Toss sourdough bread cubes with olive oil and salt. Spread on a baking sheet and bake for 10-15 minutes, or until golden brown.

Prepare Croutons

wild mushrooms (e.g. chanterelles, morels, shiitake)

onion, diced

garlic, minced

celery, diced

carrot, diced

vegetable broth

olive oil

fresh thyme leaves

salt

black pepper, freshly ground

crème fraîche

sourdough bread, cubed

Season the Alberta beef tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the tenderloin for 3-4 minutes on each side for medium-rare. Remove from heat and let it rest for 5 minutes before slicing.

Prepare the Beef

Peel and chop the Yukon gold potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter, heavy cream, and salt. Mash until smooth and creamy.

Make the Potato Purée

Slice the onion into rings. In a bowl, mix flour, cornstarch, baking powder, and water to form a batter. Heat the vegetable oil in a deep pan. Dip onion rings in the batter and fry until golden brown, about 2-3 minutes. Drain on paper towels.

Prepare the Onion Rings

In a food processor, combine parsley, capers, garlic, lemon juice, olive oil, and salt. Pulse until finely chopped and well mixed. Adjust seasoning to taste.

Make the Salsa Verde

On a plate, serve a portion of the Yukon gold potato purée, top with sliced beef tenderloin, and arrange onion rings on the side. Drizzle salsa verde over the beef and serve.

Plate the Dish

Alberta Beef Tenderloin

Salt

Black Pepper

Olive Oil

Yukon Gold Potatoes

Butter

Heavy Cream

Onion

All-Purpose Flour

Cornstarch

Baking Powder

Water

Vegetable Oil

Fresh Parsley

Capers

Garlic

Lemon Juice

Blistered shishito peppers, garlic aioli, espelette, lemon

In a bowl, mix together mayonnaise, minced garlic, lemon juice, and salt until well combined. Set aside.

Make the Aioli

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt, black pepper, and espelette pepper. Once the oil is hot, add the shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through. Remove and set aside.

Sear the Shrimp

In the same skillet, add 1 tablespoon of olive oil and the shishito peppers. Cook for about 5-7 minutes, tossing occasionally, until the peppers are blistered and slightly charred. Season with sea salt.

Blister the Peppers

On a serving platter, arrange the seared shrimp and blistered shishito peppers. Serve with garlic aioli on the side and lemon wedges for squeezing over the top.

Plate and Garnish

Jumbo shrimp, peeled and deveined

Olive oil

Espelette pepper

Black pepper

Shishito peppers

Sea salt

Mayonnaise

Garlic, minced

Lemon juice

Lemon wedges

In a food processor, combine English peas, chickpeas, parsley, garlic, cumin, and salt. Blend until finely chopped but not pureed.

Blend Ingredients

Transfer the mixture to a bowl, add flour, and mix. Form into small balls or patties.

Form Balls

Heat olive oil in a skillet over medium heat. Fry falafel balls until golden brown on all sides. Drain on paper towels.

Fry Falafel

In a blender, combine roasted red peppers, almonds, garlic, smoked paprika, red wine vinegar, olive oil, and salt. Blend until smooth.

Blend Sauce Ingredients

In a bowl, combine snap peas, radishes, mint, lemon juice, olive oil, and salt. Toss to mix evenly.

Mix Salad Ingredients

Preheat a grill or grill pan over medium-high heat. Toss summer squash slices with olive oil, salt, and pepper. Grill for about 3-4 minutes on each side until charred and tender.

Char Squash

English peas

chickpeas (canned, drained)

fresh parsley, chopped

ground cumin

flour (all-purpose or chickpea)

olive oil (for frying)

roasted red peppers (jarred)

almonds, toasted

smoked paprika

red wine vinegar

snap peas, trimmed

radishes, thinly sliced

fresh mint, chopped

lemon juice

summer squash (zucchini or yellow squash), sliced

black pepper

Pat the striped bass fillets dry with paper towels. Season both sides with salt and ground black pepper.

Prepare the Fish

Trim the ends of the yu choy and rinse under cold water. Slice the oyster mushrooms into strips.

Prepare the Vegetables

In a large skillet, heat olive oil over medium-high heat. Once hot, place the striped bass fillets skin-side down. Cook for about 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for an additional 2-3 minutes until the fish is cooked through. Remove from the skillet and keep warm.

Cook the Fish

In the same skillet, add the yu choy and oyster mushrooms. Sauté for 3-4 minutes until the vegetables are tender and slightly wilted. Season with a pinch of salt if desired.

On a serving plate, arrange the sautéed yu choy and oyster mushrooms. Place the crispy striped bass fillet on top and drizzle with cured pork XO sauce. Serve immediately.

Plate and Serve

Striped bass fillet

Ground black pepper

Yu choy

Oyster mushrooms

Cured pork XO sauce

In a small bowl, whisk together the miso paste, mirin, sugar, and soy sauce until smooth.

Make the Miso Glaze

Preheat the oven to 400°F (200°C). Place the sablefish fillets in a baking dish and coat them with the miso glaze. Let marinate for 20 minutes.

Marinate the Sablefish

Bake in the preheated oven for 12-15 minutes until the fish is cooked through and flakes easily with a fork.

Bake the Sablefish

Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer's instructions.

Cook Sushi Rice

Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the rice until well combined.

Season the Rice

Bring a pot of water to a boil. Add the yu choy and blanch for 2-3 minutes until vibrant green. Drain and set aside.

Blanch Yu Choy

Peel and slice the Tokyo turnips. Sauté them in a pan with a little oil until tender, about 5-7 minutes.

Cook Tokyo Turnip

In a saucepan, heat the dashi stock until warm. Keep warm until ready to serve.

Heat Dashi

On each plate, place a serving of warm sushi rice, top with miso-glazed sablefish, arrange sautéed Tokyo turnips and blanched yu choy, and ladle warm dashi broth around the plate.

Sablefish fillets

Miso paste

Mirin

Sugar

Soy sauce

Sushi rice

Rice vinegar

Tokyo turnip

Dashi stock

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and chopped shallots, sauté until translucent. Pour in the shellfish broth and bring to a simmer. Add corn, hominy, and diced poblano pepper. Season with salt and black pepper. Let simmer for 10-15 minutes until the flavors meld together.

Prepare the Shellfish Herb Broth

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season halibut fillets with salt and black pepper. Once the oil is hot, add the halibut fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.

Cook the Halibut

To serve, ladle the shellfish herb broth mixture into bowls. Place the pan-roasted halibut on top and garnish with fresh cilantro. Enjoy!

Serve

Halibut fillets

Corn kernels (fresh or frozen)

Hominy (canned, drained and rinsed)

Poblano pepper (diced)

Shellfish broth

Garlic (minced)

Shallots (finely chopped)

Fresh cilantro (chopped)

In a saucepan, add cauliflower florets and cover with water. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside.

Cook Cauliflower

In a blender, combine cooked cauliflower, heavy cream, seeds from the vanilla bean, and salt. Blend until smooth and creamy. Adjust seasoning if necessary.

Blend Purée

Cut the grapefruit in half and carefully segment the fruit. Sprinkle brown sugar and cayenne pepper over the top of each half.

Prepare Grapefruit

Place the grapefruit halves under a broiler for about 5 minutes, until the sugar caramelizes and bubbles.

Broil Grapefruit

Heat olive oil in a skillet over medium-high heat. Season scallops with salt and black pepper. Add scallops to the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through.

Sear Scallops

On a plate, spread a generous amount of cauliflower vanilla purée. Place seared scallops on top and garnish with spiced grapefruit halves on the side.

Diver scallops

Cauliflower florets

Heavy cream

Vanilla bean

Grapefruit

Brown sugar

Cayenne pepper

Season the Kuterra Steelhead fillets with salt and black pepper. Heat a grill or skillet over medium-high heat and cook the fish skin-side down for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until cooked through and charred.

Prepare the Steelhead

Trim the leeks and cut them in half lengthwise. Rinse thoroughly to remove any dirt. Grill the leeks alongside the fish until charred, about 4-5 minutes. Blanch the asparagus in boiling water for 2 minutes, then plunge into ice water to stop cooking.

Char the Leeks and Prepare Asparagus

Hard boil the eggs for 10 minutes, then cool and peel them. Chop the eggs and mix them in a bowl with Dijon mustard, white wine vinegar, and olive oil. Stir in the chopped capers and parsley. Season with salt and pepper to taste.