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Cooks the Books: Stuffed Oxtail Medallions with Parsnip Puree and Prune Jus
Cooks the Books
2024 Cooks the Books presented by Canadian Beef – Team 2 Durham College
Taste Canada January 20, 2025

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Cooks The Books: Pan Seared Beef Short Ribs with Creamed Corn and Fondant Potato
Cooks the Books
2024 Cooks the Books presented by Canadian Beef – Team 1 Durham College
Taste Canada January 20, 2025

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Cooks the Books by Centennial College - Flat Iron Liver Barbecue with Prunes Ensalada and Fried Garlic Wild Rice
Cooks the Books
2024 Cooks the Books presented by Canadian Beef – Team Centennial College
Taste Canada January 20, 2025

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Team Top Toques: Pan Roasted Tenderloin Steak with Mini Pommes Anna and Prune-Port Reduction
Cooks the Books
2023 Cooks the Books presented by Canadian Beef – Top Toques Institute
Taste Canada January 11, 2024

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Team Thistletown: Pan fried Striplion Steak With Pemmican Compound Butter and Three Sister Vegetable Medley
Cooks the Books
2023 Cooks the Books presented by Canadian Beef – Team Thistletown Collegiate Institute
Taste Canada January 11, 2024

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Team SAIT: Dry-Aged Rib Steak with Pommes Mousseline, Broccolini Purée and Prune Reduction
Cooks the Books
2023 Cooks the Books presented by Canadian Beef – Team SAIT
Taste Canada January 11, 2024

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Team George Brown: Spiced Skirt Steak with Butternut Squash & Quinoa Stack, Parsnip & Coconut Purée with Apple, Madeira-Prune Reduction
Cooks the Books
2023 Cooks the Books presented by Canadian Beef – Team George Brown College
Taste Canada January 11, 2024

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Team Fleming College: Beef Tongue with a Mushroom Cream Sauce, Jasmine Rice, Oxtail Spring Roll and Pickled Papaya Slaw
Cooks the Books
2023 Cooks the Books presented by Canadian Beef – Team Fleming College
Taste Canada January 10, 2024

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Team Fanshawe College: “LONGSILOG”- Spicy Beef Sausage with California Prune Glaze, TabascoⓇ Sabayon and Garlic Fried Rice
Cooks the Books
2023 Cooks the Books presented by Canadian Beef – Team Fanshawe College
Taste Canada January 10, 2024

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Team Durham College: Brazilian Beef Heart, Farofa, Pickled Beets, Glazed Carrot, Crispy Tripe and Chimichurri
Cooks the Books
2023 Cooks the Books presented by Canadian Beef – Team Durham College
Taste Canada January 10, 2024

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