Feeling Peckish: Lloydminister Vindaloo with Sesame Cilantro Naan

A ridiculously bipolar name, I know, but it’s fun and I like playing with this idea of what has shaped Canadian cuisine: the combination of what the land gives us with the traditions that the immigrants who settle here give us. This recipe is a spin off of a vegetable Indian curry using some faithful Canadian ingredients – wheat berries! (If you’re unfamiliar with Lloydminster, it’s a town on the border of Saskatchewan and Alberta in the heart of the prairies. Every prairie farmer has a good story about Lloydminster).

Lloydminister Vindaloo

vinadloo4

Ingredients:

3 Tablespoons Garam Masala or Curry Powder*
2 small hot chili peppers chopped for paste and garnish
2 cloves garlic
1 thumb sized piece of fresh ginger
Cilantro bunch
Olive oil
1 medium chopped yellow onion
1 medium roughly chopped Rutabaga or turnip
1 28oz can diced tomatoes
1 ½ cooked wheat berries
1 can coconut milk
2 Tablespoons apple syrup**
1 chopped zucchini
½ head of cauliflower
Salt to taste
1 lime
Plain yogurt

*Both Garam Masala and Curry powder are spice blends and with different balances depending on brand or market. I like to have the basic spices covered in a blend as well as it should taste good. Look for cumin, cinnamon, bay leaves, turmeric, coriander, cloves and ginger.

**I had apple syrup in my pantry at the time. Please feel free to play with sweeteners like honey, brown sugar or even dare to use maple syrup. Trust me on this one, maple syrup does wonders to savorry dishes.

vinadloo1

Directions:

In the make up of my curries I always like to start with a good spice paste. From then on just about anything you add is going to taste good.

  1. Put your spices in a pan and give them a good toast over medium heat until they start to smell fragrant. This will bump up the flavour. In a mortar or food processor, mash together all the ingredients in the first paragraph.
  2. In a pan on medium heat drizzle olive oil and add onions. Start to sweat onions for a couple minutes and then add paste. (I’m not giving too many specifics or rules about this dish because it’s very much about your own taste and feel for cooking).
  3. After coating the onions, add rutabaga, wheat berries, coconut milk, apple syrup and diced tomatoes. You may need to add a bit of water as well depending on how creamy or thin you like the sauce. Bring to a boil and add the last of the veggies. Cover and turn down the heat to a simmer for 30minutes.
  4. Serve with a wedge of lime on rice with spoonfuls of plain yogurt and some chopped chilies and cilantro.

Sesame Cilantro Naan

vinadloo3

This is one of the simplest naan recipes I’ve ever made and every time it works like a charm. Measure it out the first time and once you’ve seen the consistency you’ll be good to just eye ball it. In this one I use garlic, sesame seeds and cilantro to flavour the bread but feel free to play with different combinations like all-spice, ginger and coconut or even pineapple.

Ingredients:

3 cups flour
1/3 cup yogurt
5 tbsp butter
2 garlic cloves
1 pinch of sugar
2 pinches salt
2 tsp baking powder
1 pinch baking soda
2/3 cup water
3 tbsp. toasted sesame seeds
1 handful of cilantro chopped

vinadloo2

Directions:

  1. Mix the dry ingredients together and make sure they are well incorporated. 2. Melt the butter and chopped up garlic together in a microwave. Add all wet ingredients to dry including cilantro and mix until a sticky dough forms.
  2. Break off snowball size amounts and using floured hands pat into disks. It should make about eight disks.
  3. Once shaped let the dough rest for 15 minutes.
  4. Heat up a dry pan around medium heat.
  5. Using a lightly floured rolling pin and surface roll out the naan to about half a centimetre thick and place on dry pan. The naan will begin to puff up and it will only take two minutes before you can flip in on the second side for another two minutes.
  6. The raw dough will keep in the fridge for a couple days or you may freeze the disks individually for later use.

 

Home5 Julie Nolke is the host and creator of Feeling Peckish, a series of video blogs, which takes inspiration from her favourite movies and creates dishes to match. As a Toronto based actor and food lover she is a ‘never starving artist’ who hopes to create videos that will not only appetize but also entertain.

Julie Nolke  is part of the Lifestyle Blog Network family.

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Robert Irvine Live in Calgary Ticket Giveaway

Robert Irvine Live

In his series Restaurant Impossible, Chef Robert Irvine walks into a restaurant and has no idea what he’s up against. He immediately owns the challenge — to turn around a failing restaurant in two days with only $10,000.

Robert Irvine is now taking the challenge on the road but instead of walking into a restaurant, he’s walking onto a stage in front of a live audience and the audience chooses the challenges. These can be anything from setting time limits to specific ingredients to the actual challenge itself.  The barrier between the audience and Robert is broken down even further with audience members invited on stage with Robert. Social media posts and photos sent out by audience members are also incorporated into the show.

We’re giving away 5 pairs of tickets to the Calgary show on Sunday, September 14th at the Grey Eagle Resort & Casino.

For more information on the event, visit Robert Irvine’s personal page here: http://chefirvine.com/ri-live

How do you win?
Send an email to giveaways@foodnetwork.ca with the subject line ‘Robert Irvine Live in Calgary Tickets’ and answering this question:
In the new episode of Restaurant Impossible airing on September 11, what is the name of the BBQ restaurant that Robert Irvine is challenged to help?

You can find the answer listed on the show’s episode guide page.

Good luck and watch new episodes of Restaurant Impossible, Thursdays at 10 E/P.

 

Giveaway Rules:
The following are the giveaway rules (“Rules”) for Robert Irvine Live in Calgary Ticket Giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER
NO PURCHASE NECESSARY. To enter, entrants must follow the Giveaway guidelines above, as determined by a Shaw representative. The Giveaway shall run until September 11, 2014 at 12 pm ET, after which time no answers will be considered.

RULE 2. SELECTION OF WINNER
Upon completion of the Giveaway, a Shaw representative shall review the submissions from each entrant and choose a random entrant to win the giveaway. From the entrants that correctly completed the Giveaway guidelines, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner.  Selected entrants will be contacted by email on September 11 after the contest has closed. The selected entrants will have 24 hours to respond to the email to claim the prize. If the selected entrant fails to respond, another entrant will be selected and contacted. This process will continue until all the prizing has been awarded. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE
There are five (5) prizes available to be won, each prize consists of two (2) tickets to Robert Irvine Live in Calgary at Grey Eagle Resort & Casino  (“Prize”). The approximate value of the Prize is eighty dollars. (CDN $80).(“Prize”).

RULE 4. GENERAL
By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.

Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.
The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.

Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.

By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.

In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

Related:
New Shows and Returning Favourites on Food Network Canada’s Fall Schedule

Hold the Pasta: 5 Best Noodle Alternatives

Who doesn’t love a big bowl of comforting pasta? While pasta is warming, delicious and often brings back childhood memories, it’s unfortunately not the healthiest option. Pasta itself is usually made from white flour, which is a refined carbohydrate that doesn’t offer much nutrition for the body.

It’s typically devoid of fiber, vitamins and minerals and made from simple carbs that can spike blood sugar really high and really fast. When too many simple carbohydrates are eaten, the excess glucose is actually converted into fat in the body. Pasta is also made unhealthy when paired with caloric and heavy cheeses and sauces. There are so many healthy and nutritious pasta alternatives out there that you don’t have to compromise flavour or taste for that comforting texture.

1. Zucchini
Zucchini is one of the most popular noodle alternatives.

How to Make Noodles:

Spiralize: If you have a spiralizer you can spiralize the zucchini into thin spaghetti like noodles and eat them raw or cooked.

Peel: If you don’t have a spiralizer go ahead and use a peeler to make thick, long noodles.

Box Grate: Turn a box grater onto its side and slide the zucchini across the box grater to make long, thin noodles.

Slice: Zucchini can also be sliced long and thin to replace lasagne noodles or sliced into thin circles and made into raw ravioli.

Benefits:

Zucchini is high in vitamin C, especially when eaten raw and also contains a substantial amount of manganese. These nutrients both help to keep skin strong and beautiful by protecting against UV damage. Most importantly, zucchini protects against free radical damage, preventing cancer especially skin cancers.

2. Spaghetti Squash
If you have never worked with a spaghetti squash, I highly recommend doing so. It is an amazing noodle replacement and it’s very cool!

How to Make Noodles:

Bake & Scrape: Cut a spaghetti squash in half, lengthwise, remove the seeds as best as you can and place it face up on a parchment lined baking sheet. Brush with extra virgin olive oil and bake for 45 minutes at 375°F. Remove the squash from the oven and then use a fork to scrape out the noodles (this is the best part). You can then season it with your favourite pasta sauce or simply use fresh herbs, salt and pepper.

Benefits:

Spaghetti squash is a low calorie item only containing about 42 calories per cup and it’s loaded in important nutrients like vitamin A, vitamin C and fiber. This means it will fill you up while providing nourishment to your cells. Similar to zucchini, spaghetti squash has intense antioxidant power to combat free radicals in the body. It actually contains omega 3’s giving it natural anti-inflammatory properties.

3. Beets
Beets have such a bold, beautiful colour which is what gives this vegetable it’s incredibly nutritious properties. High in fiber with an earthy taste, this purple veggie is a must for your diet.

How to Make Noodles:

Spiralize: Use a spiralizer or a box grater to make the beet into long, spaghetti like noodles. A spiralizer is preferable, if you have one, due to the hardiness of this vegetable. Top these noodles with a fresh pesto, feta, fresh herbs and toasted walnuts.

Mandolin: Use a mandolin or cut thin, circular strips of beets with your knife to make it into a raw ravioli. You can fill it with a vegan cashew cheese, goat cheese or ricotta to complete the dish.

Benefits:

Beets are a true superfood. They are rich in fiber and their gorgeous colour is due to betalains, which function as antioxidants and anti-inflammatories. Beets are THE detox food because they support the liver’s detoxification process helping to eliminate toxins out of the body.

4. Sweet Potato
Sweet potatoes are nature’s candy. Although not as sweet when eaten raw, these orange tubers pack loads of fiber and nutrients to keep you full and satiated.

How to Make Noodles:

Spiralize: The best way to eat sweet potato noodles is to spiralize them. Make a creamy thai coconut sauce or pair with zucchini and beet noodles for added colour and nutrition.

Benefits:

Sweet potatoes have been studied to significantly raise vitamin A levels in the body. Vitamin A is needed to support healthy vision, support the immune system and mainly to support healthy cellular growth. They also have quite a bit of fiber and B vitamins, which are needed for producing energy in the body.

5. Kelp Noodles
Kelp noodles are super, super low calorie and contain no fat. They are a great alternative to noodles especially when used in Asian style dishes.

How to Make Noodles:

Rinse & Cut: Kelp noodles often come in a clear package, found at any health food store. Simply take the kelp noodles out of their package, rinse well and cut with scissors to shorten the noodle length.

These noodles look very similar to spaghetti, they are a bit crunchy and have a mild flavour. Mix them with other raw noodles or eat them alone. They are best topped with flavourful sauces like curries, pad thai style sauces or marinara.

Benefits:

They are made from kelp, a seaweed that is rich in a broad range minerals. Kelp is incredibly rich in iodine, which is needed by the thyroid. Many people who have thyroid issues often turn to kelp for its immense iodine content.

The best part about making alternatives and substitutions to classic dishes is that you can get creative! Use veggies as noodles and increase the nutritional value of your meal. Try using sauces and marinades from various cuisines to see what your palette likes best. Or, try this updated pesto pasta classic:

Peachy Pesto Pasta

zucchini-pasta

Ingredients:
2 zucchinis
1 peach
1 bunch of basil
1/4 cup extra virgin olive oil
1/2 cup walnuts
1/2 teaspoon sea salt
1/2 lemon, squeezed
2 teaspoons honey

Directions:

  1. Spiralize or peel the zucchini into noodles and place in a big bowl.
  2. In a food processor place 1 cup basil, 1/4 cup extra virgin olive oil, 1/4 cup walnuts, 1/2 teaspoon sea salt, 1/2 lemon and 2 teaspoons of honey and blend until pureed. Add 1-3 Tablespoons of water to help liquefy it if it is too thick.
  3. Pour the pesto over the noodles and mix around.
  4. Slice up 1 peach into long slivers and place on top of the pasta. Chop up the extra basil and place on top.
  5. Toast the remaining walnuts in the toaster oven and crumble them slightly on top.

tamara-green-living-kitchen Tamara Green is co-founder of The Living Kitchen, and a Holistic Nutritionist and Natural Cook. She combines her knowledge of nutrition and passion for cooking good food to work with clients to create lasting changes in their lives.

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Guilty Kitchen: Swiss Chard Ravioli with Homemade Pasta

Homemade pasta. Not exactly one of the quick dinners I was imagining I would be making three weeks after the birth of my second child. But you know what? It’s not nearly as hard as you think it is.

Have you, like me, always wanted to make your own pasta to see what all the fuss is about? But you didn’t even want to try because you don’t have a pasta roller? Well I’m here to tell you that it is not needed. A heavy hand and a heavy rolling pin is all you need to be eating gourmet pastas every night of your life. Though I don’t recommend that, carbohydrates are evil, didn’t you know?

The stuffing is a product of what was freshest at the farmer’s market this weekend. Huge bunches of rainbow swiss chard just called out to me as we had planted numerous plants last year but decided not to this year. One year of swiss chard coming out my ears was enough, but I still love the stuff. Mushrooms were also looking good, and that last little bit of truffle oil in my cabinets was just screaming to be used here. What’s better than creamy mascarpone and truffle oil? Well, this pasta for one.

So stop procrastinating and do it already!

Basic Pasta

Yield: 2 pounds pasta
Prep Time: 45 minutes
Cook Time: 2-3 minutes

Ingredients:

1 1/2 cups semolina flour
1 1/2 cups all purpose flour
6 large free range eggs

flour-eggs

Directions:

  1. In a large bowl combine flours and mix well.
  2. Create a well in the centre of the flour and crack eggs directly into it.
  3. Bring flour over eggs and begin to mix with your hands. This part is going to get messy, but just keep mixing.
  4. Continue to pat, punch, wrestle, mix, chat to and disagree with your dough until it becomes smooth and elastic.
  5. Allow to rest for 30 minutes-2 hours (under moist kitchen towel) before using.

Cuuting-ravioli

Swiss Chard Ravioli Filling

Yield: Enough to fill approximately 40 raviolis
Prep Time: 10 minutes
Cook Time: 15 minutes

swiss-ravioli

 

Ingredients:

2 Tablespoons olive oil
2 cloves garlic, minced or grated
1/2 pound crimini mushrooms, minced
1/4 small onion, minced
5 sprigs fresh thyme, leaves removed from stems
8 large leaves swiss chard, trimmed from stems
1/3 cup mascarpone
1/4 cup Parmesan, grated

Directions:

  1. Roll up swiss chard leaves and slice across in thin strips.
  2. In a large sauté pan on medium heat, heat olive oil and add in garlic, mushrooms, onion and thyme. Sauté until just softened. Add swiss chard and continue to cook until all vegetables are cooked through.
  3. Stir in mascarpone and Parmesan and set aside.

Assembling your ravioli:

1. Cut dough into two pieces and roll out to an 1/8? thick on a heavily floured surface.
2. Using a ravioli cutter or small biscuit cutter (about 1 1/2?) cut out circles (squares could also be done freehand).
3. Fill raviolis with about 1/2 to 1 teaspoon of filling in centre of circle. Wet edges of both circles and pinch edges together. Set aside in one layer on floured surface until ready to use.
4. Fill a large stock pot with water and season generously with salt and a small amount of oil. Bring to boil.
5. When all raviolis are filled and ready to cook drop them all into pot and cook for 2-3 minutes, stirring thoroughly at beginning to prevent sticking.
6. Drain and plate, top with rosé sauce (recipe follows), a drizzle of truffle oil and a sprinkle of Parmesan.

Finished-ravioli-1

Truffled Rosé Sauce (Creamy Tomato Sauce)

Yield: 1 1/2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes

Finished-ravioli-3

Ingredients:

2 Tablespoons butter
1 teaspoon fresh oregano, minced
1/4 cup heavy cream
1/4 cup mascarpone
3/4 cup diced tomatoes (fresh or canned)
fresh ground salt and pepper
Grated Parmesan for sprinkling
White truffle oil for drizzling

Directions:

  1. In a small sauté pan, melt butter and continue to cook until it begins to brown slightly. Remove from heat and add oregano, cream and mascarpone striring until combined.
  2. Return to heat, add in tomatoes and salt and pepper. Continue to cook on low heat until sauce thickens slightly. Serve over pasta with a drizzle of truffle oil and a sprinkle of Parmesan.

Elizabeth-Nyland-0012-2 Elizabeth Nyland, author behind “Cooking with Coconut Oil: Gluten-Free, Grain-Free Recipes for Good Living” and “Cooking with Avocados: Delicious Gluten-Free Recipes for Every Meal” is also a mother of two and is the blogger behind guiltykitchen.com, a food, fitness and health blog that’s been going strong since 2009. You can find Elizabeth in her home gym lifting heavy things, in her kitchen cooking up new recipes or at the bakery down the street attempting to uncover the world’s best doughnut.

Elizabeth Nyland is part of the Lifestyle Blog Network  family.

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Chuck’s Day Off: Review, Recipes & Giveaway

Here’s the thing: Chuck Hughes never actually gets a day off.

If you’ve ever seen his Food Network show, Chuck’s Day Off is a peek into the after-hour cooking magic that happens when the bills have been settled, the plates have been cleared and the last customers have left his bustling Montreal-based restaurant, Garde Manger.

That’s when the staff, family, friends and regulars gather ‘round and watch as he veers off the scripted menu grid to create meals based on what his inner circle really wants to eat. It’s spontaneous and organic and bursting with the sense that the man is simply crazy passionate about food.

His latest cookbook Chuck’s Day Off is a closer glimpse into this process. Here we get a look at the dishes inspired by the very people that make his restaurant tick. The landlords, the fish mongers, the butcher, the wine guy, and the owners of the mom-and-pop sandwich shop around the corner, who inspired him to experiment with kimchi.

In all, Chuck’s Day Off is a bit like a giant recipe-based thank you note. We’re just lucky to get the chance to join the conversation.

Sample recipes inside include: Chinatown Steamed Oysters, Kimchi, Duck-Fat Fries with Homemade Mayonnaise, Dungeness Crab Salad with Crackers, Green Paella, Fried Chicken, Homemade Ketchup, Smoked Barbecue Pork with Watercress Salad, The Simplest Chocolate Chip Cookies with Maldon Sea Salt, Lemon Madeleines.

Get these recipes now:

Lobster Cobb Salad

Lobster cobb salad

Green Paella

Green paella

Dirty Leg of Lamb

Dirty leg of lamb

Molten Caramel Cake

Molten caramel_1498

Buy the book here: Chuck’s Day Off

GIVEAWAY: We’ve got a copy of Chuck’s Day Off and it could be yours. To win a copy simply follow us on Facebook, Instagram or Twitter with answering the following question: What is the name of Chuck Hughes’ Montreal restaurant? Tag your answer with the hashtag #chucksdayoff

Giveaway Rules:

The following are the giveaway rules (“Rules”) for Chuck’s Day Off Giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER
NO PURCHASE NECESSARY. To enter, entrants must follow the Giveaway guidelines above, as determined by a Shaw representative. The Giveaway shall run until September 12, 2014 at 5 pm, after which time no answers will be considered.

RULE 2. SELECTION OF WINNER
Upon completion of the Giveaway, a Shaw representative shall review the submissions from each entrant and choose a random entrant to win the giveaway. From the entrants that correctly completed the Giveaway guidelines, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE
There is one prize available to be won, which consists of (“Prize”).

RULE 4. GENERAL
By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.

Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.
The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.

Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.

By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.

In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by anInternet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.

Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

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Contemporary Gastronomy from Van Horne Restaurant

Name: Van Horne Restaurant

Location: Montreal, Quebec

Year opened: 2011

Chef name: Jens Ruoff

Type of cuisine: Contemporary Gastronomy

Signature dishes: There is no signature dish at Van Horne as our menu changes constantly, but I love working with quail.

Signature drink: Shiso Cocktail

Most memorable kitchen mishap: First day of work with a well-renowned British chef and I told him that I didn’t like football!

Three lessons learnt:

  1. Taste more than once.
  2. Sometimes it is better to shut up.
  3. Germany is a beautiful country.

Cooking motto: Stay fresh – no mess.

vanhorne-final

Recipes: Mackerel on a Bed of Couscous Perfumed with Curry and Mustard Ice Cream (left), Shiso Cocktail (top right) & Raspberry Bavarois with Ginger, Fresh Mint Ice Cream and Chocolate Crumble

Van Horne restaurant offers sophisticated contemporary cuisine; a courteous service, with an eclectic décor showcasing rich history. Visit their website to check out their menu and get more information.

 

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