Chef’s Table

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    • Pan-Roasted Halibut with Lemon Beurre Blanc

      Pan-Roasted Halibut with Lemon Beurre Blanc Ingredients (2 portions): 2 halibut fillets (6 oz each) ½ cup white wine 2 tbsp shallots, minced 1 lemon (juice & zest) 4 tbsp cold butter Olive oil, salt,...

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      Posted by: Alexander MacLean
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    • Braised Short Ribs with Red Wine Jus

      Braised Short Ribs with Red Wine Jus Ingredients (4 portions): 4 beef short ribs 2 carrots, chopped 2 onions, chopped 3 cloves garlic 2 cups red wine 2 cups beef stock 2 sprigs thyme Method: Sear...

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      Posted by: Alexander MacLean
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    • Sous Vide Ribeye with Truffle Butter

      Sous Vide Ribeye with Truffle Butter Ingredients (per 2 portions): 2 ribeye steaks, 1.5” thick 2 sprigs rosemary 2 cloves garlic 2 tbsp butter (plus truffle butter for finish) Salt & pepper Method: Season steaks with...

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      Posted by: Alexander MacLean
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    • Seared Duck Breast with Cherry-Port Reduction

      Seared Duck Breast with Cherry-Port Reduction Ingredients (per 2 portions): 2 duck breasts (skin on)  1 cup pitted cherries (fresh or frozen)  ½ cup port wine  1 tbsp balsamic vinegar  1 tsp butter  Salt &...

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      Posted by: Alexander MacLean
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    • SBR Food and Beverage Repair

      We would like to welcome SBR food and beverage repair as a new vendor! Does your restaurant require equipment service? Call 604-341-3974 for a list of services provided. or go to https://foodservicealliance.ca/store/sbr/

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      Posted by: Alexander MacLean
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