The Staff Suppers organized over the height of COVID-19 for restaurant staff, while they were unable to work due to restaurant“ closures, was an absolutely awesome way to keep the restaurant community spirits high. Affordable meals, beer, and Zoom calls were a great selling point, but it also allowed me to see people (on the Zoom call) that I had not been able to see even long before COVID-19. You sometimes forget how small the server/restaurant community is! Familiar faces, good meals, and beer made all the difference in my lockdown experience and I am so grateful for all the people whose hard work made it come to fruition! I cannot say enough great things! Kennya Bhimji ” CONTENTS

REFLECTIONS RECIPES

3 Staff Supper Overview 13 Chimichangas 4 Regina Downtown Business Improvement District 17 Beer Cheese Dip 5 Regina's Warehouse Business Improvement District 19 Lumpia

6 Avenue Restaurant 21 Korean BBQ Ribs 7 The Copper Kettle 23 Turkey Lemon Soup 8 Crave Kitchen + Wine Bar 25 Asian BBQ Ribs 9 Legacy Catering and Services 27 Apple Cider Coleslaw 10 Prairie Smoke & Spice BBQ 29 Chicken Souvlaki with Pita 11 Rebellion Brewing Co. 31 Coconut Chicken Strips with Sweet Potatoes 12 Malinche 33 Duck Confit 35 Egg Custard Pie 37 Flourless Chocolate Olive Oil Cake 39 Truck Stop Blues Cocktail

1 2 n March 11, 2020, the World Health Organization were served over the seven weeks of the initiative. Restaurant meals declared a global pandemic due to COVID-19. Shortly were subsidized by both Regina Downtown and Warehouse while after, the Province of Saskatchewan announced a state beer was provided through Rebellion Brewing Co. and Pile O’ Bones of emergency and people were asked to stay home and Brewing Co. Omany non-essential businesses were forced to drastically alter their operations, or close. Hospitality is built on shared experiences and this weekly event provided food and beverage workers the opportunity to stay connected. It As businesses struggled to adapt, the hospitality industry was provided an opportunity to not only feed those affected but also a particularly hard hit. Servers, bartenders, and many others virtual moment of calm in the midst of the COVID-19 chaos. employed in the food and beverage industry were laid off We were all quickly learning that while we had to be apart, abruptly with little time to process how they were going coming together was more important than ever. to survive in the COVID-19 landscape. Mark Heise, owner of Rebellion Brewing Co., had an idea of how As all of us continue to adapt the best we can to to help. Heise, along with Judith Veresuk, executive life during a global pandemic, we encourage you director of Regina Downtown, and Leasa Gibbons, to read the recollections and try the recipes from executive director of the Warehouse District, our expert (and not so expert) chefs. Hopefully the created “Staff Supper”, a partnership to support words offer some solace and the recipes add some food and beverage employees who had been laid zing to your home cooking. We hope that everyone off or were experiencing financial hardship due to can share in the generous spirit found in the kitchens COVID-19. across the Heart and Soul of our city centre, and that everyone remembers that our food, beverage and The concept was simple: for five dollars, employees could hospitality industry will survive, and prosper, only with order a special meal from a selected restaurant for delivery your continued support through this pandemic. or pick up. They could then gather virtually via a Zoom call where they could check in with one another, talk about shared situations, With love and solidarity, Judith, Leasa, and Mark play online games and commiserate about the whole COVID-19 pandemic. Seven restaurants agreed to participate and over 300 meals 3 Regina Downtown Business Improvement District The Heart of the City

he COVID-19 pandemic forced Regina Downtown to throw out the T rule book. While the “COVID-19 Normal” felt, at times, overwhelming and stressful, it also allowed us to build stronger relationships with our members. I like to think of Regina Downtown as a light house in the middle of the COVID-19 storm. Our members were all in the same storm, but not necessarily the same boat. Some of our businesses have already made it back to port, but Regina Downtown will continue to be that beacon in the storm that guides everyone back to safety. —Judith Veresuk

The Regina Downtown Business Improvement District (RDBID) is an organization that provides a range of business and community services. Its purpose is to promote and enhance Downtown’s unique assets, to improve conditions for businesses operating in the district, and to improve the quality of life for those who shop, work, live and play Downtown.

4 Regina's Warehouse Business Improvement District The Soul of the City

e have over 550 businesses in the Warehouse District and I'm Wobviously concerned for all of them. But I quickly realized the closing of non-essential businesses and restrictions on occupancy going forward was—and will continue to be—especially hard on restaurants and entertainment venues. There's no better motivation for us at Warehouse than seeing how relentless owners are in fighting for their employees and the businesses they have built. It motivates us to keep pushing for our members in every way we can. Whether it's connecting a tenant with a property owner, sharing news of a new government assistance program, or a weekly Zoom call with members

who need a good laugh and a shoulder to lean on, we'll continue that push for our members through the uncertainty of the pandemic and beyond. —Leasa Gibbons

Regina’s Warehouse Business Improvement District (RWBID) was established in 2003 to promote and enhance the District’s unique warehouse area and historical assets, enhance business conditions and improve the quality of life for those that live, work and utilize the area. RWBID services 80 blocks of Regina, within the boundaries of Albert Street to Winnipeg Street and 4th Avenue to the CPR tracks. The Warehouse District is home to both modern and historic Chicago-style buildings, built in the early 1900s. 5 Avenue Restaurant A modern take on homegrown comfort food with French influence and global flavours

OVID-19 has definitely affected the restaurant industry greatly. We C consider ourselves very lucky to be living and operating in Saskatchewan. We have such a great supportive community that continues to support businesses like ourselves during these tough times. We missed serving our guests and giving them a memorable dining experience! Business has started to move upwards; it is great to see the dining room full of smiling faces and full bellies which gives us that satisfaction of a good and honest day's work that we've missed so much. We also miss conversing with the local farmers and seeing the farmers bring all the fresh products to our restaurants.

COVID-19 has taught us that we live in an amazing city, province, and country that supports us and we all care about one another. That’s a good lesson to learn no matter what industry you're in. —Dale MacKay

The first Top Chef Canada winner, Dale MacKay, is the chef and co-owner of the Grassroots Restaurant Group.

GM and co-owner Christopher Cho (right) serves up classic cocktails and new creations, alongside head Chef Chris Torjusen (left), where they will elevate classics like Beef Wellington, souffles and perogies.

6 The Copper Kettle A downtown landmark owned by the Gardikiotis family for over 50 years

nce the stay at home orders were issued, foot traffic downtown just Odisappeared. It was eerily quiet and so odd to see more rabbits and geese in Victoria Park than people. We’ve been building the Copper Kettle business for years and years, and it was amazing how quickly our business just dissipated. Our initial reaction was to build on our takeout orders by taking that business online via an app—that was a lifeline for us. Then we looked to the community to see how we could help. We provided food to the YMCA and a few times a week for a month, delivered free lunches to health care workers, residents and medical student volunteers at the hospital.

One thing that has become very clear during this pandemic is how important events and programming are in bringing people downtown. We can’t wait to see events return, and to see people coming out to enjoy the park and everything else downtown has to offer.

—Anna Gardikiotis

A downtown landmark housed in a heritage building designed circa 1920s, The Copper Kettle restaurant is a long time fixture on Regina’s restaurant scene. Recently renovated with stylishly casual, warm and intimate décor, it is renowned for award winning gourmet pizzas, authentic Greek specialties, shareable appies, gourmet sandwiches, steaks, and chef’s features. 7 Crave Kitchen + Wine Bar Best of local products using classic culinary techniques with a modern approach

happened to be in Germany at the Culinary Olympics when Italy started I to blow up with COVID-19 cases. Knowing it was just a matter of time before Canada started to take action, I started laying the ground work for our "take away family meal" so when the shutdown happened, we were somewhat prepared for the pivot we needed to make just to keep active. Our take away menu was quite small so every week we changed up menus and dishes just to keep different items coming around. Our take away program was successful, and the "take away family meal" will make a comeback in the not so distant future, but it sure is nice to put food back on plates!

One of the biggest challenges has been to stay mentally focused and creative while at the same time trying to reach a larger client base. We became an operating team of four overnight and we are working hard towards rebuilding better and stronger than we were before. —Jonathan Thauberger

Chef/Partner Jonathan Thauberger joined Crave Kitchen + Wine Bar as Executive Chef in 2012. Jonathan leads the team in his Puritan and artisanal methods, “where simple and elegant becomes innovative and amazing!” Jonathan is a firm believer in the integrity of ingredients and aims to incorporate local Saskatchewan and Canadian products within each dish.

8 Legacy Catering and Services Valuing community and giving back through the love of cooking

OVID-19 has truly made us start thinking out of the box. We started C Legacy Catering with the intentions of offering full-service catering and giving our personal touch on every event we did. Since March,we have had to rethink a few things and ventured into helping run a food trailer in Alice Beach for the long weekends and got to help provide meals for KrugoFest. Many of our past clients are still on shut down and we are working with them to provide individual packaged meals that still get our same great service we were providing before the shutdown. —Josh Robins

Legacy Catering and Services is owned and operated by Bryce Hitchens (right) and Josh Robins (left), two accomplished chefs that bring their many years of experience to the community they love. Legacy uses local produce when possible, hires Saskatchewan workers to help cater events and continually partners with local businesses. They are currently teaching culinary skills at the North Central Family Centre—providing young adults with valuable culinary skills that are vital to landing a career in the kitchen.

9 Prairie Smoke & Spice BBQ Home of genuine pit-smoked BBQ catering in Southern Saskatchewan

e’ve learned that the business model that has been successful for us Win the past is no longer a winning recipe. We specialize in catering to large groups, and 100% of those events were cancelled this year. We’ve developed several different methods to get our food to people, and folks seem to appreciate it. What I miss the most is seeing long lines of people in front of our booth. I miss the high energy, the enthusiasm of our staff and customers, and the feeling of a job well done at the end of a 14-hour day. I have learned to be grateful for every customer and every order. —Rob Reinhardt

What started with a sample of real barbecue in Texas in 2002 has turned into a consuming passion to produce the best, most authentic ’Q available in Canada. Rob Reinhardt, along with his wife Jacy, are now the operators of the only Championship BBQ food truck in Saskatchewan, serving their award-winning food between May and October. They also operate Canada’s largest BBQ School, with 20 classes being offered each year.

10 Rebellion Brewing Co. Be a rebel. Drink great beer.

OVID-19 was the ultimate test of our business plan, which is based on C caring about our community and making it better. I will never forget the incredible community support and genuine care from friends, customers, and staff. I shed a lot of tears in the early going, but they were always brought on by overwhelming goodness. Crisis amplifies the good and bad in everyone; your true colours immediately come to the forefront. Keep looking for the helpers, I know I will. —Mark Heise

Rebellion Brewing Co. brews great beer that makes the community better. Using locally sourced ingredients, collaborating with grassroots organizations, and constantly pushing for change, this award-winning brewery is proud to show off the flavours and talent of Saskatchewan, and is committed to brewing ‘kick ass’ beer!

11 Malinche Mexican food, prairie ingredients himichangas entered the all day menu just before the Pandemic Chit—they were a part of our night/after hours menu before. Through the Pandemic we launched our Malinche Kits that allowed our guests to enjoy our food at home. We’re honoured to be a part of the growing Local Food Movement in Saskatchewan, sharing a piece of my culture and tradition to join the strength of Latin American cuisines and cultures. We have learned that thanks to our amazing team and partnerships we can pivot together as a community and keep our Queen City thriving! —Mariana Brito

Mexico City-born chef, Mariana Brito, and her team have built a bridge between Mexican Culture and the Prairie Landscape: Malinche. The brand is inspired by the urban legend and Aztec woman, Malinche, who served as an interpreter between Aztecs and Spanish during the conquest times.

In 2019, Malinche partnered with Pile O’ Bones Brewing Co., which allowed them to shift their food truck operation to a brick and mortar kitchen and are now located in the Pile O’ Bones Brewing Co.

12 INGREDIENTS Chimichangas 20 flour tortillas Mariana Brito picadillo (made with Caldillo Asado, recipe follows) 2 cups shredded mozzarella cheese MALINCHE 6 cups canola or vegetable oil for frying A caldillo is a seasoned tomato puree. This is one METHOD of my favourite recipes during harvest times; it makes a great item to can. The Chimichangas can 1. Make the picadillo as instructed on the next 2 pages and be served with beans and salad. At Malinche, we set aside. serve it with our lentil salad. 2. Heat an electric grill pan or non-stick frying pan to medium high heat. 3. Place 1 tortilla at a time onto a heated pan and warm for 1-2 minutes per side. 4. Once warmed, remove from the heat and layer cheese and picadillo on the bottom half of the tortilla. NOTES 5. Fold the bottom of the tortilla up and over the filling and • This recipe has many steps, be sure to review closely pull back the filling toward the bottom third of the tortilla. before you begin. Roll it up and secure with a toothpick, set aside. Continue • The picadillo filling will make enough for 20 chimichangas. with all tortillas until all are filled and rolled. It will keep for three days, refrigerated. 6. While rolling the chimichangas, heat the oil for deep frying. • The Caldillo Asado needs to be made ahead and can be You will need 6 cups of canola oil in a pot heated to 360F. canned to use later (please follow safe canning instructions for tomato preserving). 7. Carefully add chimichangas seam-side down, 2 at a time. Fry for about 2 minutes on each side until golden. • These are best hot from the oil but can be made ahead and reheated in a warm oven. 8. Take out of the oil and put in a strainer to remove excess oil. 9. Remove toothpick, cut in half, serve, and enjoy!

Continued on next pages 13 14 PICADILLO CALDILLO ASADO INGREDIENTS INGREDIENTS 2 tbsp grapeseed oil I lb fresh tomatoes, charred 1 tbsp oregano, 1 cup white onion, diced I small onion, charred Mexican if possible 2 garlic cloves, minced 2-3 garlic cloves, charred 1 clove I lb ground beef 1 arbol chile, charred 1 tsp dry thyme 2 bay leaves 2 dry chipotle peppers Yield: 2 cups 2 cups Caldillo Asado (see recipe to right) 5 dry guajillo peppers

2 cups red skin potato, diced METHOD 1 cup carrots, diced 1. To “char” an ingredient means to dry roast it without oil or 4 sprigs of fresh thyme (can substitute dry—2 tsp) anything else added. • To char the tomatoes: preheat oven to 425F, leave tomatoes whole on a baking pan and bake for 20 minutes, they are METHOD ready when soft and when the skin is blistering (time may 1. In a dutch oven or ceramic pot, heat up your oil, fry onions vary based on tomato size). and garlic, careful not to burn the garlic. • To char the onion: cut the whole onion into quarters and place 2. Brown ground beef and season with salt and pepper as you in a heated nonstick pan. It should take about 10 minutes. cook it. • To char the garlic: place in a heated nonstick skillet, skin on to 3. Add Caldillo Asado and bay leaves, thyme along with the avoid burning it. It should take about 5 minutes. Pop out of the potatoes and carrots and simmer until the potato is cooked. skin after you have charred. 4. Remove bay leaves. • To char the arbol chile: place in a heated nonstick skillet as 5. Set aside till ready to assemble chimichangas. well. Arbol chile tends to be hot, feel free to leave it out if that appeals to you. 2. The dry chipotles and guajillos need to be seeded and soaked in hot water for 30 minutes or until soft. Drain. 3. Blend all ingredients together. 15 16 INGREDIENTS Beer Cheese Dip 4 tbsp salted butter 4 tbsp flour Mark Heise 1 cup heavy cream REBELLION BREWING CO. 1 cup beer—use a flavourful beer, but nothing too hoppy, bitter, or sour. Rebellion Cerveza, Cats Got the Cream, and This is a simple cheese-based roux with some beer. Oatmeal Stout are great choices. Simple recipes with simple processes and fresh top 400 grams Old cheddar (grated)—approx. 4 cups quality ingredients are how I approach all of my cooking and beer brewing. Less is more. I also like 1 tsp sea or Kosher salt to leave room for creativity and experimenting with different beer and spices. METHOD 1. Melt butter in a saucepan over medium heat. 2, Slowly stir in flour. 3. Slowly pour in cream and beer, stirring constantly. NOTES 4. Slowly add cheese and salt, continue stirring. • Serve with nachos or crusty bread. Can be used as a topping for sandwiches, burgers, breakfast scramblers, 5. Once everything is blended, reduce heat to low and cook or vegetables. till thick. 6. Serve immediately or transfer to a crock pot, until serving. • Make it as is the first time. If you want to give it some kick, add a bit of fresh cracked black pepper, a de-seeded fresh jalapeno, or a few dashes of cayenne or chipotle powder. Always start with a little, and taste along the way.

17 18 INGREDIENTS Lumpia 1 package of spring roll wrappers (20) Judith Veresuk vegetable oil for frying REGINA DOWNTOWN BID sweet Thai chili sauce (for serving)—any premade variety Filling 2 lbs ground pork 12 oz shrimp, raw, peeled (any size) 3/4 cup green onion, finely chopped 1 egg NOTES 3 tbsp Maggi seasoning • Yield—forty rolls 2 tbsp soy sauce • Can be frozen, use parchment paper between layers to 1 tsp Vegeta seasoning avoid the lumpia from sticking together. Cook from frozen (do not defrost) along the way. salt and pepper

METHOD 1. Chop shrimp using a food processor. 6. Heat oil to 375F. 2. Combine ground pork, shrimp, green onion, egg, Maggi, soy 7. Deep fry in oil until cooked through, sauce, and Vegeta. Add salt and pepper to taste. Mix well. ensure rolls are submerged. 3. Cut spring roll wrappers in half. 8. Drain. 4. Spread filling mixture on a thin layer on the spring roll 9. Serve hot with sweet Thai chili sauce. wrapper. Leave 1/2 inch along the long side to allow for sealing the roll. 5. Roll the wrapper and seal the edge with water. Cut each roll into three.

19 20 INGREDIENTS Korean BBQ Ribs 1 kg pork back ribs Marinade: Sauce: Jonathan Thauberger 4 tbsp pineapple juice 1 tbsp gochujang CRAVE KITCHEN + WINE BAR 4 tbsp dark brown sugar (Korean chili paste w/o gluten) 4 tbsp rice wine vinegar 1 tsp red miso The sauce for the pork ribs has found a home on 4 tbsp Tamari soy sauce 7 tbsp Tamari soy sauce Crave's menu with our smoked chicken wings. It 6 tbsp honey took me four years to get wings off our menu, 2 tsp minced garlic and a pandemic to bring them back. 2 tsp minced ginger 3 tbsp concentrated tomato puree 2 tbsp rice wine vinegar 2 tbsp sesame oil METHOD 1. Mix together marinade and pour over ribs in a ziplock NOTES freezer bag and allow to marinate 4hrs+ (overnight is best). • Please confirm your cooking method before you start 2. Cook ribs with your preferred method: (see method point #2) and note marinade time. • pressure cooker—for 45 minutes with marinade • You can toss cooked ribs in flour before crisping if desired. • in smoker or oven—for 3hrs at 185F dry, add marinade and wrap with foil then 2hrs at 225F • This recipe is made with ribs but also works well with other • sous vide—174F for 4hrs fatty pieces of pork, chicken, and beef. 3. Allow ribs to chill in marinade and expel cooking juices. 4. When thoroughly chilled, cut into individual ribs. 5. Place under hot broiler or on grill to crisp up. 6. Meanwhile, mix sauce ingredients and blend with hand blender. 7. Toss ribs in sauce and serve, or return to broiler for further crisping. 21 22 INGREDIENTS Turkey Lemon Soup 1 tbsp olive oil Leasa Gibbons 1/2 cup chopped red onion 1 clove garlic, minced REGINA'S WAREHOUSE DISTRICT 3/4 cup thinly sliced carrots 1/2 cup chopped celery A slow roasted turkey is a staple of Thanksgiving 6 cups turkey stock dinners and long, cold winters. This tangy, flavour packed soup is easy to make and even easier to 2 cups diced cooked turkey freeze, store, and reheat for a quick meal. 2 tbsp freshly squeezed lemon juice 2 tsp lemon zest salt and pepper NOTES METHOD • Soup can be stored in ziplock freezer bags and frozen. 1. Heat oil in a large pot. • To reach a desired consistency when reheating, add chicken stock. 2. Add onion and garlic, stir for two minutes. 3. Add carrots and celery, cook until carrots begin to soften. 4. Pour turkey stock into vegetable mixture, bring to a boil. 5. Reduce heat to low and simmer until flavours blend, about 20 minutes. 6. Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture. 7. Simmer until heated through, about 5 minutes. 8. Add salt and pepper to taste.

23 24 INGREDIENTS Asian BBQ Ribs 4 lbs baby back ribs (or other ribs if you like) BBQ sauce: Chris Torjusen 1 cup brown sugar AVENUE RESTAURANT 1/2 cup soy sauce 2 tbsp sesame oil Time to light up the BBQ! Since the ribs are 1/2 cup + 2 tbsp Mirin (Japanese sweet rice wine) already cooked, this should only take about 1/2 cup + 2 tbsp corn syrup 10 minutes max. This is a dish people love to start with and share! 2 tbsp ketchup 1/3 cup gochujang (Korean red chili paste) Optional garnish: chopped cilantro; sliced green onion; fried shallots

METHOD 1. Braise the ribs to ensure they are nice and tender. Place 4. Brush each side of the rib rack liberally with the BBQ sauce. them in a deep pan and lightly cover with water. Wrap with 5. Grill for about 10 minutes per side. Brush with additional tin foil. Place in a 205F oven for 3 hours. Remove from water sauce if desired. and pat dry. Let cool in the fridge. 6. Slice into individual ribs and pile them high on a plate. 2. For the sauce, bring all the ingredients except for the gochujang to a boil. Bring down to a simmer and let reduce 7. Garnish with some fresh chopped cilantro, green onion, for 15 minutes. and crispy shallots. 3. Add the gochujang and again simmer for 15 minutes, or until you have reached your desired thickness. Let the sauce cool.

25 26 INGREDIENTS Apple Cider Coleslaw 1 cup apple cider vinegar Rob Reinhardt 1 cup white sugar juice of 1 large lemon PRAIRIE SMOKE & SPICE BBQ 1 tbsp celery seed 2 tsp fresh cracked pepper This dressing is light and fruity, and is the 1 tsp granulated garlic perfect complement to smoked food. We recommend using it to top a pulled pork 2 tbsp mayonnaise sandwich. It’s been a staple of our catering 1 kg shredded coleslaw mix business for many years. (1 large bag or combination of shredded cabbage and carrot) 1 medium red onion, sliced thin 2 apples, sliced thin NOTES • Serves 10-12 people.

METHOD • Unused dressing can be stored up to 1 month in the refrigerator. 1. Combine first seven ingredients, mix in blender to combine. 2. Toss vegetables together. 3. Add dressing till coated and starting to pool on the bottom of the bowl. 4. Chill till ready to serve.

27 28 INGREDIENTS 2 1/2 lbs boneless skinless chicken breast, Chicken Souvlaki with Pita fat removed, cut into 1 1/2 inch pieces Anna Gardikiotis (can also use chicken thighs if preferred) THE COPPER KETTLE Greek pita bread tzatziki sauce (Skotidakis is good store bought version) NOTES wooden skewers (10-12) • To retain moisture, brining the chicken breast meat is an option Souvlaki marinade: if you have the time. To brine: presoak the breast in large bowl 8 garlic cloves, peeled of warm water with 6 tbsp of salt dissolved—soak for 1 hour, rinse off the salt with cold water, pat dry with paper towel. 2 tbsp dried oregano Chicken is ready to be cut into cubes and to marinate. 1 tsp dried rosemary (optional) 1 tsp sweet paprika (optional)

1 tsp each Kosher salt and black pepper 3. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes. 1/4 cup extra virgin olive oil 4. When ready, thread marinated chicken pieces through the 1/4 cup dry white wine (optional) prepared skewers. juice of 1 lemon 5. Prepare outdoor grill (or griddle). Brush grates with a little 2 bay leaves (optional) oil and heat over medium-high heat. Place chicken skewers on grill (or cook in batches on griddle) until well browned METHOD and internal temperature registers 155F on instant read 1. Prepare the marinade: In the bowl of a small food processor, thermometer. Be sure to turn skewers evenly to cook on add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, all sides, about 5 minutes total. (Adjust temperature of white wine, and lemon juice (do NOT add the dried bay leaves grill if necessary). While grilling, brush lightly with the yet). Pulse until well combined. marinade (then discard any left over marinade). 2. Place chicken in a large bowl and add bay leaves. Top with 6. Transfer chicken to serving platter and let rest for 3 minutes. marinade. Toss to combine, making sure chicken is well Meanwhile, briefly grill pitas and keep warm. coated. Cover tightly and refrigerate for 2 hours or overnight. 7. Serve with warm pita, tzatziki, rice, and salad.

29 30 INGREDIENTS Coconut Chicken Strips 3 chicken breasts 3/4 cup shredded sweetened coconut with Sweet Potatoes 1/2 cup panko crumbs, regular or gluten free Leasa Gibbons 1 egg REGINA'S WAREHOUSE DISTRICT salt and pepper olive oil or canola cooking spray

METHOD 1. Mix coconut with panko bread crumbs. 2. Cut each chicken breast into three strips. ROASTED SWEET POTATOES 3. Season chicken with salt and pepper. INGREDIENTS 4. Beat egg with dash of salt. 2 sweet potatoes, medium 5. Coat each strip with egg. 1 tbsp avocado oil 6. Dip and roll each strip in coconut panko mix. 1/2 tsp salt 1/2 tsp pepper Air Fryer: Spray each strip lightly with cooking spray. Cook at maple syrup (optional) 365F for 12 minutes, turning after 6. Oven: Place on parchment paper. Bake at 375F for 30 minutes, METHOD turning after 15. 1. Preheat oven to 425F. 2. Peel and dice sweet potatoes, place them into a bowl. HONEY MUSTARD DIP 1 cup mayonnaise 3. Add avocado oil, salt and pepper, then stir to coat. 1/2 cup mustard 4. Place on baking sheet lined with parchment paper. 1/4 cup honey 5. Bake for 30 minutes, turning at 15. 1 tsp red cider vinegar 6. Remove from oven, drizzle with maple syrup. (mix together until smooth) 31 32 INGREDIENTS 4 duck legs Duck Confit 1 lb rendered duck fat or lard/shortening (approx.) Jonathan Thauberger Marinade: CRAVE KITCHEN + WINE BAR 1 sprig rosemary—fresh 2 bay leaves—fresh, crushed Duck confit has been a mainstay on my menus since my first menu 20 years ago and has held a place on 1 sprig basil—fresh Crave's menu since I took over the kitchen. It is a 1 large shallot, sliced simple preparation, which requires quality and well 3 cloves garlic, crushed balanced ingredients and technique. There is no hiding behind bold marinades or sauces. 2 tbsp sea salt 1 cinnamon stick, broken into pieces 2 whole star anise NOTES 3 whole green cardamom pods • It takes 2 days to complete this as the duck needs to cure. • Keep the fat for next batch of confit, or use for cooking. METHOD 1. Clean legs of excess fat, toss with marinade and let cure • With the liquid, use as a soup or sauce base, it will be very overnight (including trimmed fat), cover with rendered rich and a little salty and will jell in the refrigerator, just duck fat (can substitute with lard). warm to use. 2. Bring to simmer, cover, cook in 325F oven for 1.5 hrs, until just tender. 3. Allow to cool in braising liquid. 6. Heat legs in a nonstick pan, skin side down to crisp skin, 4. When cool, remove legs and set aside, strain liquid and allow or in a 425F oven, skin side down for 5 minutes, then skin up to settle. for 5 minutes. 5. Separate fat from liquid. Cooked legs can be stored in the fat, refrigerated, for several weeks.

33 34 INGREDIENTS 3 eggs Egg Custard Pie 1/4 cup sugar Judith Veresuk 1/4 tsp salt REGINA DOWNTOWN BID 2 cups milk

1 tsp vanilla One of my favourite childhood desserts. I remember 1 single pie crust (pre-made) making this with my mom growing up. So simple to ground nutmeg make, I like to whip this up when we need an easy Sunday night dessert.

METHOD 1. Preheat oven to 400F. 2. Poke holes in the bottom of the pie crust with a fork so it NOTES doesn’t bubble up. • I like my egg pie a little undercooked so it’s cooked through 3. Place empty pie crust in oven to bake the bottom. Bake for but not too firm. 5 minutes or until crust is about 1/2 cooked (no longer moist). 4. In a bowl, mix eggs, sugar, salt, milk, and vanilla till smooth. Use a hand blender if possible. 5. Once the pie crust is 1/2 cooked, pour egg mixture into the crust. Sprinkle nutmeg on top. 6. Reduce heat to 375F and bake for 45 minutes or until egg mixture is set to your liking.

35 36 INGREDIENTS 1/2 cup extra virgin olive oil, plus more for greasing the pan Flourless Chocolate 4 oz bittersweet chocolate (or 2/3 cup dark chocolate chips) 3 eggs Olive Oil Cake 1/4 cup honey Bryce Hitchens & Josh Robins 1/4 cup coconut sugar or lightly packed brown sugar LEGACY CATERING AND SERVICES 1/2 cup fine almond flour One item that we needed to work on was a gluten free 1 tsp vanilla extract dessert that was as good as our regular desserts and we 1/4 tsp kosher salt came up with our olive oil flourless cake, which is not only powdered sugar for dusting the top delicious and decadent, but also helps us serve a gluten free option to our guests. Works as mini cakes too! METHOD 1. Preheat oven to 350F. 2. Generously grease 8 wells of a cupcake tin (or an 8-inch round cake pan) with olive oil. 3. Chop the chocolate into small pieces. Melt in a microwave-safe 5. Spoon a scant 1/3 cup batter into each well of the cupcake bowl on high in 30-second bursts, stirring after each one, tin and bake just until the tops lose their raw appearance, until melted. Alternatively, melt over the stove in the top of about 17–18 minutes. If using an 8-inch cake pan, 23–25 a double boiler. minutes to bake. 4. Using an electric mixer, beat the eggs for 1 minute. Add the 6. Remove from the oven and cool for at least 10 minutes. honey, coconut sugar, olive oil, almond flour, vanilla, salt, and Wedge the mini cakes from the tin and dust lightly with melted chocolate and beat on high for 1 minute. powdered sugar. For the full cake, serve wedges directly out of the pan.

37 38 INGREDIENTS 1.5 oz lavender infused Absolut vodka Truck Stop Blues .5 oz Cocchi Americano Cocktail .75 oz blueberry & thyme syrup Christopher Cho .75 oz lemon juice 2 dashes of traditional floral bitters AVENUE RESTAURANT

METHOD Glass: rocks—king cube Garnish: thyme 1. In a Boston shaker add the vodka, Cocchi, lemon juice, blueberry & thyme syrup, and floral bitters. 2. Add ice and shake vigorously. Double strain into a rocks glass. 3. Add 1 king cube and garnish with a stick of thyme.

39 MARK HEISE REBELLION BREWING CO. JEN MUSCOBY REBELLION BREWING CO. GLEN VALGARDSON PILE O' BONES BREWING CO.

RWBID TEAM DEE KITSCH MARKETING COORDINATOR DEBORAH RUSH PROJECT LEAD DANA JAMES ART DIRECTOR ANGELA BAILEY PHOTOGRAPHER

40 RDBID TEAM Special thanks to Ada Bennett and BONNY BODNAR OFFICE MGR. her vendors for the use of YQR Vintique Market for our photo shoot. DOMINIKA DENEVE MGR. OF MARKETING AND COMMUNICATIONS LINDSAY DES ROCHERS MGR. OF VISITOR SERVICES NELSON MITCHELL MGR. OF OPERATIONS

41