Cooking with…

Millcroft’s James Buder pairs maple syrup with foie gras.

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

Chef Derrick Shedlosky has tweaked this classic ever so slightly, adding fresh chopped sage leaf and swapping out cognac and red wine for sherry.

French Onion Soup is served as an appetizer at lunch and dinner, or a lunch main alongside a crusty roll with cheddar-port spread.

Orange Bistro’s aim is to showcase real handmade Italian cooking, from pasta and hearty meat dishes to seafood and classic pizza.

The chefs at Orangeville’s Orange Bistro show us how to make the best handmade gnocchi.

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.

Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.

Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.

Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.

Warm up to winter with chef Terry Doel’s Moroccan lentil stew.