Walnut and Herb Crusted Top Sirloin Steak with Cauliflower Mousse and Prune Sauce Recipe by: Student Chefs Juan Gonzalez Viera and Chevy Vanderhaas  Team: Georgian College | Barrie, Ontario  This dish brings together comforting, seasonal flavors with simple elegance. Juicy top sirloin steak is crusted and served alongside a smooth…

  Smoked Beef Tongue meets Filipino and Bajan Fusion Recipe by: Student Chefs Negus King and Francine May Adriosula Team: George Brown College | Toronto, Ontario  Vibrant flavors of smoky beef tongue seasoned with a Club HouseⓇ spice blend and brushed with prune gastrique. Accompanied by unique flavours of two…

Grilled Denver Steak “Bakareta” with tomato liver sauce, California Walnut crusted rice cake and glazed California Prunes. Recipe by: Student Chefs Rica Sese and Mae Flor Mangasar Team: Fanshawe College | London, Ontario    Inspired by Bakareta, a rich and hearty Filipino beef dish. The Denver steak is cooked to…

Stuffed Oxtail Medallions with Parsnip Puree and Prune Jus Recipe by: Student Chefs Ashley Sedgwick and Alden Giberson Team: Durham College | Whitby, Ontario  Oxtail and barley wrapped in caul fat, served with a rich beefy California Prune jus.  Served with DC grown apple-fennel slaw inspired by the classic Waldorf…

Pan Seared Beef Short Ribs with Creamed Corn and Fondant Potato Recipe by: Student Chefs Darshan Grills and Morgan Drew Team: Durham College | Whitby, Ontario Pan seared beef short ribs offer a deep rich flavour that matches perfectly with fondant potato, carrots, California Walnut-California Prune-beet puree, chimichurri and the…

Flat Iron Liver Barbecue with Prunes Ensalada and Fried Garlic Wild Rice Recipe by: Student Chefs Edgar Barker and Charmaine (Tara) Origenes Team: Centennial College | Toronto, Ontario Savor the bold flavors of seared Flat Iron & Beef Liver barbeque. This hearty entrée is paired with garlic wild rice and…