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CULINARY SESSION RECAP

Burrata

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& Blistered Blistered Blistered Tomatoes Tomatoes Tomatoes

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"In Niagara wine country, burrata and local tomatoes are a proven combination—fresh, shareable, visually stunning, and perfectly aligned with what guests are looking for during the peak summer season."

ta (Orobian Burratina Balls)

mixed tomatoes (Arrezzio)

basil

virgin olive oil

mic glaze

n sea salt

tte (toasted)

arugula

ons

e Tomatoes

a sauté pan on high heat

live oil

n whole or halved tomatoes

em blister and char slightly (2–4 min)

NOT overcook, you want them to still hold shape

n with Maldon salt

2. Toast the Bread

Slice baguette on bias

Brush lightly with olive oil

Toast in oven at 375°F (190°C) until golden

3. Plate the Burrata

Place burrata in center of plate

Let it come to room temp (critical for creaminess)

4. Build the Dish

Spoon blistered tomatoes around burrata

Add small dollops of pesto

Tear fresh basil leaves over top

5. Finish Drizzle:

Extra virgin olive oil

Balsamic glaze

Sprinkle Maldon salt

Top with micro arugula

Burrata Mortadella Burrata Mortadella Burrata Mortadella & Pistachio Olive & Pistachio Olive & Pistachio Olive

Relish Flatbread Relish Flatbread Relish Flatbread

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This dish could excel as a feature because of it’s rich burrata, savoury mortadella, and nutty pistachio, complemented by a fresh olive relish. It highlights Niagara's culinary diversity and local ingredients, appealing to both locals and tourists seeking a memorable dining experience that pairs well with the region's renowned wines.

Ingredients

Flatbread (oak 13” x 5”)

Burrata

Mortadella slices

Baby arugula

Micro arugula

Truffle oil

Pistachios (shelled)

Mixed grilled olives

Olive oil

Instructions

1. Make Pistachio Olive Relish

Chop:

Pistachios

Grilled olives

Mix with:

Olive oil

Optional: touch of lemon juice

Texture: chunky, not paste-like

2. Prepare Flatbread Base

Lightly brush flatbread with olive oil

Bake in oven at 400°F (205°C) for 3–5 minutes i i b ill f i id

Add Mortadella

Layer thin slices evenly across flatbread

Return briefly to oven (1–2 min) just to warm

Add Burrata

Place burrata torn in pieces across flatbread

Do NOT fully melt keep creamy texture

Build Flavour Layers

Spoon pistachio olive relish across

Add fresh baby arugula

Finish with Truffle & Greens

Drizzle truffle oil lightly

Top with micro arugula

Balsamic glaze

Sprinkle Maldon salt

Top with micro arugula

Grilled Beet & Grilled Beet & Grilled Beet & Watermelon Watermelon Watermelon

Salad Salad Salad

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This vibrant Grilled Beet & Watermelon Salad is ideal for a summer menu. Its sweet grilled watermelon and earthy beets offer a contrast, and its colourful presentation appeals to diners seeking light, healthy options. Versatile and fresh, it complements various summer entrees, or can be served as a lunchtime main.

Ingredients (from your sheet)

Cooked whole beets (Nobly)

Fresh watermelon (seedless)

Baby arugula

Micro radish greens

Gran Moravia cheese (hard cheese)

Balsamic olive oil dressing

Instructions

1. Prep the Beets

Slice cooked beets into thick wedges or rounds

Lightly coat with olive oil + salt

Grill on high heat for 2–3 minutes per side

2. Prep the Watermelon

Cut into:

Cubes OR clean rectangles (for nicer plating)

Keep chilled until plating.

3. Build the Base

Toss baby arugula lightly with balsamic olive oil dressing

Place as a base on the plate

4. Assemble the Salad

Alternate grilled beets and watermelon on top of arugula

Create height and contrast (red + pink + green)

5. Add Cheese

Shave or crumble Gran Moravia cheese over top

6. Finish

Add micro radish greens

Drizzle extra balsamic dressing

Optional: light salt finish

Sicilian Red Sicilian Red Sicilian Red Snapper Linguine Snapper Linguine Snapper Linguine

IngrIngredients

Linguine pasta

Red snapper fillets (skin-on)

Fresh mixed tomatoes

Capers

Grilled olive mix

Fresh basil

Garlic

Shallots

Crushed red pepper

Extra virgin olive oil

`Instructions

1. Cook Pasta

Boil linguine in salted water

Cook until al dente

Reserve 1 cup pasta water, then drain

2. Prepare Snapper

Pat fish dry (important for sear)

Season with salt + pepper

Heat olive oil in pan (medium-high)

Sear skin-side down first (3–4 min) until crispy

Flip and cook another 1–2 min

Remove and rest

3. Build Sicilian Sauce

Sauté:

Shallots (finely chopped)

Garlic

Cook until fragrant (not browned)

Add Flavour Components

Add:

Cherry or fresh mixed tomatoes

Capers

Grilled olives

Pinch crushed chili flakes

Cook until tomatoes soften and release juices

5. Combine Pasta

Add linguine into the pan

Toss everything together

Add a splash of pasta water to emulsify

6. Finish Tear in fresh basil

Drizzle extra virgin olive oil

Adjust seasoning

7. Plate

Twirl pasta into bowl

Place snapper fillet on top (skin up)

Spoon sauce over lightly

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When crafting a menu, balancing cost with quality is key. The affordability of pasta plays a significant role in offsetting the higher cost of premium ingredients like snapper. By incorporating pasta, which is both versatile and inexpensive, you can maintain a lower overall dish cost while still delivering an exceptional dining experience. This strategy allows you to showcase the snapper's rich flavours without compromising your budget. Additionally, pasta's ability to absorb and enhance sauces means that even a simple preparation can elevate the dish, making it a financially savvy choice for both you the chef and your customers.

Lobster & Crab Ravioli with Lobster & Crab Ravioli with Lobster & Crab Ravioli with Sweet Corn & Basil Oil Sweet Corn & Basil Oil Sweet Corn & Basil Oil

Ingredients:

Using:

Lobster & crab ravioli

Sweet corn

Fresh basil

Panko breadcrumbs

Lemon

Butter

Instructions:

Blanch basil leaves in boiling water 10 seconds

Ice bath immediately (locks in bright green color)

Blend with neutral oil or light olive oil

Strain through fine sieve or cheesecloth

2. Prepare Sweet Corn Base

This will act as the main sauce component

Instructions:

Cut corn off the cob

In a pan, melt butter over medium heat

Add corn and sauté 3–5 minutes

Season lightly with salt

Add a squeeze of fresh lemon juice

3. Toast the Panko

Melt butter in pan

Add panko breadcrumbs

Toast until golden and crispy

Lightly salt

4. Cook Ravioli

Bring salted water to boil

Cook ravioli according to package (usually 3–5 minutes)

Gently remove (don’t overcook delicate filling)

5. Build the Sauce

Add cooked ravioli directly into the corn pan

Toss gently in butter + corn mixture

Add small splash of pasta water to emulsify

6. Finish the Dish

Add:

Fresh lemon zest

Small squeeze of lemon juice

Taste and adjust seasoning

7. Plate Spoon corn mixture as base

Place ravioli on top

Sprinkle toasted panko crumbs

Drizzle basil oil around and over dish

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Grilled Branzino with Blistered Grilled Branzino with Blistered Grilled Branzino with Blistered

Tomatoes & Truffle Frites

3. Prepare the Branzino

Instructions:

Pat fish completely dry (critical)

Score lightly if needed

Season generously with:

Salt Pepper

Rub with olive oil

4. Grill the Branzino

Heat grill to high heat

Place fish skin-side down first

Press gently to prevent curling

Grill 4–5 minutes, until crispy skin develops

Flip carefully and cook 2–3 more minutes

5. Finish the Fish

Squeeze fresh lemon juice

Light drizzle of olive oil

Sprinkle chopped parsley + basil

6. Plate Assembly

Spoon blistered tomato mixture onto plate

Place grilled branzino on top (skin up)

Add a side pile of truffle frites

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Branzino, or European sea bass, is a quintessential summer dish that embodies coastal dining. Its mild flavour and flaky texture make it ideal for grilling or roasting.

Milanese Chicken Supreme Milanese Chicken Supreme Milanese Chicken Supreme

withRedWineMushroomReduction&RoastedTomatoRisotto withRedWineMushroomReduction&RoastedTomatoRisotto

Ingredients:

Chicken breast supreme

Eggs

Panko breadcrumbs

Lemon

Instructions

1. Prep Chicken

Pound chicken lightly to even thickness

Season with salt & pepper

2. Bread the Chicken

Set up breading station:

Flour (optional)

Egg wash (beaten eggs)

Panko breadcrumbs

Coat:

Egg → panko → press firmly

2. Red Wine Mushroom Reduction

Ingredients

Wild mushroom blend

Shallots

Chicken base (stock)

Red wine (you’ll add this conceptually)

Instructions

1. Sauté Base

Heat olive oil or butter

Add sliced mushrooms

Cook until deeply browned and moisture evaporates

2. Add Aromatics

Add finely chopped shallots

Cook until soft

3. Deglaze

Add red wine

Reduce until almost dry (important for flavor intensity)

4. Finish Sauce

Add chicken stock

Reduce until slightly thickened

Optional: finish with knob of butter

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F (Individually Quick Frozen) risotto is an excellent oice for chefs of all skill levels. It preserves flavours d nutrients, ensuring high-quality dishes with ecise portion control, minimizing waste. This nvenient ingredient allows for easy preparation of eamy risotto without constant stirring, saving time d effort during your busy service.

Grilled Pork Tomahawk Grilled Pork Tomahawk Grilled Pork Tomahawk

withRoastedPeaches&CaramelizedOnions withRoastedPeaches&CaramelizedOnions

Ingredients

Pork tomahawk chop (10–12 oz bone-in)

Salt, pepper

Olive oil

Instructions

. Prep the Pork

Remove from fridge 20–30 minutes before cooking

Pat dry (critical for a good sear)

Season generously with: Salt Pepper

Lightly coat with olive oil

2. Grill the Pork

Preheat grill to medium-high heat

Sear chop for 3–4 minutes per side

Move to indirect heat and cook until: Internal temp 140–145°F (60–63°C)

3 Roasted Peaches

Ingredients

IQF peach slices

Butter or oil

Instructions

Heat sauté pan or oven

Toss apples with butter

Roast or sauté until: Soft

Lightly caramelized

4. Caramelized Onions

Ingredients

Pre-caramelized onions (or enhance them)

�� Instructions

Warm slowly in pan

Add small amount of butter

Cook low and slow until:

Deep, rich flavour develops

Optional: splash of water or stock to loosen

5.Prepare Vegetables

Roast or sauté until tender

Season with salt + olive oil

Keep bright green and slightly crisp

6. Plating

Place roasted apples + caramelized onions as a base or side

1.Set the pork tomahawk on top or beside

2.Spoon or brush maple glaze over pork

3 Add roasted vegetable blend on the side

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Whencraftingamenu,balancingcostwithqualityiskey.The affordabilityofpastaplaysasignificantroleinoffsettingthe highercostofpremiumingredientslikesnapper.Byincorporating pasta,whichisbothversatileandinexpensive,youcanmaintaina loweroveralldishcostwhilestilldeliveringanexceptionaldining experience.Thisstrategyallowsyoutoshowcasethesnapper's richflavourswithoutcompromisingyourbudget.Additionally, pasta'sabilitytoabsorbandenhancesaucesmeansthatevena simplepreparationcanelevatethedish,makingitafinancially savvychoiceforbothyouthechefandyourcustomers.

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Having delicious vegan and gluten-free desserts on the menu is transformative! It accommodates various dietary preferences, promotes culinary creativity, and enhances inclusivity.