Shiitake Mushroom and Ricotta Ravioli
By Scott Pohorelic
This ravioli appetizer will be all the talk at your next dinner party!
Roasted Beetroot Terrine with Goat Cheese Croquettes
By Neil Baxter
A delicate Roasted Beetroot Terrine with Goat Cheese Croquettes by chef Neil Baxter.
Organic Potato Gnocchi with Fonduta, Pesto and Plum Tomato Ragout
By Bruce Wood
Canadian cuisine is a growing & evolving thing. In this recipe, Bruce Wood takes a traditional dish (Gnocchi) and uses all local and organic ingredients to make it uniquely Canadian.
Liana Robberecht—Executive Chef Calgary Petroleum Club
By TCOG Editor
As Executive Chef at the Calgary Petroleum Club since 2002, Chef Liana is passionately committed to regional cuisine.