Recipes

Appetizers / Hors d'oeuvres / Smaller Dishes

Butternut Squash and Ginger Soup
from Executive Chef/Owner Joe Thottungal, Coconut Lagoon

Butternut Squash Ravioli with Wild Mushroom Ragout
from Executive Chef Cory Haskins, Rideau Club

Grilled King Prawns with Chile Lime Tabouleh in Crispy Won Ton
from Executive Chef Russell Weir, Sheraton Ottawa Hotel

Pan Seared Foie Gras with Cipolini Onions and Chardonnay Syrup
from Executive Chef Nelson Borges, Ottawa Marriott (Merlot)

Pork Souvlaki with Tzatziki
from Executive Chef Michael Ois, Ottawa Congress Centre

Main Dishes

Birch Syrup Marinated Loin of Elk with Tender Baby Carrots, Pencil Stick Asparagus, White Truffled Mashed Potatoes, and Huckleberry Reduction
from Executive Chef Michael Blackie, Brookstreet Hotel

Chicken Pakora
from Executive Chef/Owner Joe Thottungal, Coconut Lagoon

Digby Sea Scallops with Tender Baby Spinach and Shiitake Soya Truffle Emulsion
from Executive Chef Michael Blackie, Brookstreet Hotel

Filet of Halibut topped with Almond Hazelnut Scallion Cilantro Fumet
from Executive Chef Michael Blackie, Brookstreet Hotel

Grilled Sesame Crusted Tuna Salad
from Executive Chef Nelson Borges, Ottawa Marriott (Café Toulouse)

Halibut Steak Moilee
from Executive Chef/Owner Joe Thottungal, Coconut Lagoon

Pancetta Wrapped Loin of Rabbit with Vanilla Sweet Potato Tart and Huckleberry Gastrique
from Executive Chef Michael Blackie, Brookstreet Hotel

Desserts

Almond Coffee Cup Cakes (with Splenda)
from Executive Chef Nelson Borges, The Westin Ottawa

Bitter Milk Chocolate Flourless Cake with Speckled Vanilla Crème Anglaise
from Executive Chef Michael Blackie, Brookstreet Hotel

Chocolate Walnut Pate with Scorched Lavender Marshmallow and Port Syrup
from Executive Chef Kenton Leier, Delta Ottawa Hotel and Suites

Crepes Stuffed with Caramelized Coconut and Jaggery
from Executive Chef/Owner Joe Thottungal, Coconut Lagoon

Green Jasmine Tea Pot de Crème
from Executive Chef Russell Weir, Sheraton Ottawa Hotel

Leamington Peach Cobbler (with Splenda)
from Executive Chef Nelson Borges, The Westin Ottawa

Lemon Blueberry Loaf (with Splenda)
from Executive Chef Nelson Borges, The Westin Ottawa

Maple Mousse (with Splenda)
from Executive Chef Nelson Borges, The Westin Ottawa

Merlot's Kumquat Bread Pudding
from Executive Chef Nelson Borges, Ottawa Marriott (Merlot)

Peach Cherry Crumble (diatetic recipe designed for diabetics)
from Executive Chef Russell Weir, Sheraton Ottawa Hotel

Summer Berry Pudding (with Splenda)
from Executive Chef Nelson Borges, The Westin Ottawa

White Roulladen (with Splenda)
from Executive Chef Nelson Borges, The Westin Ottawa