Off The Menu: Butter Cake

by Linda Garson | May 22, 2018

We recently received a message: “Hi there! I have a request for the “Off The Menu” feature of the magazine: Rush Ocean Prime’s Butter Cake. Although this restaurant is now closed, I still think about the incredible Butter Cake that I had there years ago – to this day,...

Chef Paré’s Bulgogi Braised Short Ribs with Baby Bok Choy

by Culinaire | Feb 20, 2018

PrintBulgogi Braised Short Ribs with Baby Bok Choy Yield: 4-6 Ingredients1.5 kg beef simmering short ribs Salt and freshly ground pepper 3 Tbs (45 mL) sesame oil 1 head of garlic, peeled and separated into cloves 1⁄2 cup (120 mL) soy sauce 1⁄4 cup packed brown sugar 3...

Chef O’Leary’s Moroccan Braised Beef Chuck

by Culinaire | Feb 20, 2018

PrintMoroccan Braised Beef Chuck Yield: 4 IngredientsSpice rub: 1 tsp coriander 1 tsp cumin 2 tsp chili powder 1 tsp ground ginger 1 tsp ground black pepper Pinch each of allspice, cinnamon and nutmeg 1 kg beef chuck 3 celery stalks, diced 2 large carrots, diced 1...

Jane Bond BBQ’s Jamaican Jerk Chicken

by Dan Clapson | May 16, 2017

PrintJane Bond BBQ's Jamaican Jerk Chicken Ingredients6 full chicken legs Jerk marinade (can be purchased at Jane Bond BBQ or most grocery stores in the ethnic section) Smoker/Kamado grilPreparationMarinate full chicken legs in jerk sauce for one day . Preheat your...