Alberta Beef Roulade Stuffed with Asparagus and Shitake Mushrooms Drizzled with a Spicy Teriyaki Jus. Served with a Fresh Cucumber, Red Onion, and Dill Salad.

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West Indian Roti Filled with Curried Goat, Potato, Pumpkin, Chickpeas, and Carrots with Wilted Spinach and Saffron Rice & Black Eyed Peas. Served with Fried Plantains and a Mango, Pineapple, and Coconut Chutney.

Slow Cooked Turkey Chili Loaded with Vegetables, Beans, Spices, Topped with Melted Canadian Cheddar.

Warm Quinoa Salad Tossed with Blanched Broccoli and Goji Berries, Topped with Grilled Carrots and Zucchini. Served on a Bed of Sautéed Collard Greens, Shallots, and Minced Garlic. Garnished with Thin Slices of Lemongrass.

http://viewthevibe.com/blog/my-night-at-the-gourmet-food-wine-show/

Video I'm featured in with Michelle Reiser for View the Vibe doing a review of the Gourmet Food & Wine show in Toronto, November 2011.

Grilled Garlic-Teriyaki Short Ribs Garnished with Scallions. Served with a Kimchi, Baby Zucchini, and Thai Basil Salad.

Rib-Eye Steak Dry Aged for 45 Days, Lightly Covered in Garlic-Infused Olive Oil, Coarse Pepper & Salt, Grilled to Medium Rare. Served with Spicy Asparagus Spears.

Fresh Salad Greens, Strawberries, Dried Cranberries, Grape Tomatoes, Sweet Red Pepper, Cucumber, Celery, Snap Peas, and Sunflower Seeds with a Sweet Sesame Dressing.

Chinese Five Spice-Ginger-Lime Chicken, Fried Brown Rice, and Raw Bell Peppers, Sugar Snaps, Carrots, Green Onion, and Radish tossed in Sesame Oil, Fresh Lime Juice, Fish Sauce, Rice Wine Vinegar, and Minced Garlic.

A Stack of French Crêpes Layered with Black Currant Jam, Chocolate Hazelnut Spread, and Fresh Pastry Custard, Iced with Ganache and Dotted with Blackberries.

Citrusy Swordfish Ceviche Served with Organic Blue Corn Tortilla Chips

Fresh Tilapia Fillet Baked with Organic Tomatoes, Red Onion, and Fresh Oregano. Served with Belgian Endives Filled with Blue Cheese, Crushed Walnuts, Chives, and Honey.

Fresh Wild Jumbo Scallop Pan-Seared in Spicy Thai Oil, Garnished with a Slice of Red Chili. Served over Assorted Beans, Vegetables and Cilantro.

Grilled Pineapple and Orange-Ginger Tofu with Coconut Rice. Stir-Fried Mushrooms, Carrots, Red Chilies, Cashews, and Baby Bok Choy Served with Fried Vegetarian Gyoza and Fresh Cilantro

Whole Roasted Cornish Chicken Rubbed in Za'atar Spice, Stuffed with Empire Apples and Shallots. Served with Asparagus Spears and Fresh Orange Zest

Green Chicken Curry with Broccoli, Red Pepper, Red Chili, Onion, Garlic, Coconut Milk, Organic Chicken Stock, Lemongrass, Ginger, and Fish Sauce. Served over Thai Jasmine Rice with a Lime Wedge.

Shrimp & Mussel Paella with Green Beans, Fresh Corn, Bell Peppers, Tomatoes, Onions, Garlic, Peas, Fresh Thyme and Saffron.

Potato Latkes with Red Onion, Matzo Meal, and Organic Hemp Seeds, Served with a Dollop of Salt and Pepper Chive Cream Sauce.