INGREDIENTS:

RECIPE:

1. Boil pasta in salted water according to package instructions. Drain and set aside.
2. Sauté veggies: Heat oil in a pan over medium heat. Add garlic and bell peppers. Cook 2–3 minutes until slightly soft.
3. Add seasoning: Stir in jerk seasoning (and cooked chicken if using).
4. Add flour and melted butter to pan, add in cream and simmer 5 minutes.
5. Add cooked pasta and Parmesan. Toss until coated.
   Serve warm and enjoy.

Meet Chef Dwight Smith, a culinary maestro and sought after content creator based in the heart of Toronto. With a prestigious Red Seal certification and over 15 years of immersive kitchen experience, Dwight is not just a chef—he’s a culinary storyteller who brings vibrant flavors to life.

His journey began at George Brown College, one of Canada’s foremost culinary schools, in 2008. Since then, Chef Dwight has had the privilege of honing his craft alongside acclaimed chefs, including Michelin Star visionary Patrick Kriss of ALO Food Group, culinary icons Anthony Walsh and Michael Bonacini of O&B Hospitality, and the celebrated Michael Noble from the legendary Notable Restaurant in Calgary.

Now, with a mission to democratize great food, Chef Dwight is leveraging the power of social media to connect restaurant-quality cuisine with home cooks everywhere. With a devoted following of almost 350,000 food enthusiasts, his platforms are a treasure trove of culinary inspiration. Chef Dwight has been making waves across the culinary scene – from being a guest judge on Top Chef to showcase beef patties, to being a CBC Life contributor, to creating viral recipe videos across his
channels that garner millions of views. Most recently, Dwight appears as a permanent judge on the new Food Network Show, Bake Master Battle.

Every recipe he shares is infused with the passion and artistry that defines his work, making gourmet cooking accessible and enjoyable for everyone. If you’re ready to elevate your culinary experience and resonate with foodies alike, Chef Dwight is here to guide them on a delicious journey that will tantalize their taste buds and inspire their kitchen adventures!

INGREDIENTS:

RECIPE:

1. Slice beef into large even-sized chunks and season throughly with salt and pepper.
2. Use a large Dutch pot on medium to high heat and add vegetable oil. Sear beef on all sides then remove from pot and set aside.
3. To the same pot, add vegetables and allow to cook for 2-3 minutes while stirring. Add tomato paste and allow that to continue to cook with the vegetables for 2-3 minutes.
4. Add broth, crushed tomato, water, thyme, rosemary and bay leaves and bring this to a simmer.
5. Add in seared beef back and allow to simmer on low heat for 2 hours. Once meat is tender remove from heat and allow to cool.
6. While still warm remove beef from pot and shred meat.
7. Add it back to the sauce and add cooked pasta. Stir until fully combined then add cheese, parsley, and basil to finish.
Serve immediately and enjoy!

Sylvia launched Nguyen Food Stall as a way to share her Vietnamese culture, flavour memories and her love for all things food and how it brings people together. Her journey is more than just about food—it’s a chance to relive cherished memories, share who she today, and discover the person she’s still becoming. Sylvia started Nguyen Food Stall to document her journey of reconnecting with her Vietnamese heritage through cooking the dishes she grew up loving. At a Lunar New Year gathering, it hit her: these recipes, these flavors, and these memories could one day be lost. That realization inspired her to preserve and share them with the world. She brings food, fun, joy and delight into your kitchen, like a friend who can always make you laugh.

Jumping off from cherished family recipes, Sylvia creates modern, playful twists that reflect her perspective as a Canadian and a Third Culture Kid. This blend of tradition and creativity is
where Sylvia finds the most joy—exploring, experimenting, and staying curious in the kitchen.

This Vietnamese-Canadian hype woman’s work is all rooted in food but made for so muchmore. Sylvia’s not just here to make recipes. She’s here to make impact. She’s a cultural connector, event curator, and host and author in the making.
The kitchen is her happy place, where Sylvia feeds her belly and her spirit, and she’s so excited to share this evolving journey with you!

INGREDIENTS:

RECIPE:

1. Make the Batter: Whisk rice flour, cornstarch, turmeric, coconut milk, beer, scallions, mung beans, and salt until smooth. Batter should be thin like pancake batter.
2. Prepare Filling: Have shrimp, pork, onions, and bean sprouts prepped and ready before cooking.
3. Cook the Crepes: Heat a lightly oiled non-stick pan over medium heat. Add onions, pork, and shrimp and cook until partially done. Pour in batter and tilt pan to spread thin. Cook until edges are golden and crispy. Fold crepe and cook until crisp.
4. Serve: Break crepes into pieces and wrap with lettuce, rice paper, and herbs. Dip into fish sauce and enjoy.
“Tip: Fresh herbs and dipping sauce are essential for the authentic flavour and balance of this dish.

Over the years, Chef Noel has garnered numerous accolades—including multiple ByBlacks People’s Choice Awards for Best Chef, Caterer, and Restaurant—cementing his reputation as one of North America’s most influential culinary personalities. His best-selling cookbook, Cuisine by Noel: A Culinary Journey Through Recipes and Stories, offers an intimate look at his career, blending personal anecdotes with his signature recipes.

Beyond the kitchen, Chef Noel is a prominent media personality. His engaging presence on platforms like CTV Your Morning, CP24, CHCH TV, Global News and Breakfast Television and his popular podcast, What’s Cooking with Chef Noel, where he interviews top culinary talents, celebrities, and food industry professionals, showcase his commitment to food education, culinary mentorship, and his passion for promoting Caribbean cuisine on a global stage.

Whether he’s curating private dining experiences, consulting on restaurant concepts, or inspiring future chefs through his media work, Noel Cunningham continues to redefine what it means to be a modern culinary leader. He continues to elevate Caribbean cuisine while bridging cultures through food. He has become a culinary ambassador, proudly representing Jamaican cuisine on the global stage.

INGREDIENTS:

Salmon:

For the Beer Blanc Sauce:

RECIPE:

1️. Make the Escovitch Pickle: Place carrots, white onion, Scotch bonnet, allspice, and thyme in a heatproof bowl. In a small saucepan, combine vinegar, water, sugar, and salt; bring to a gentle simmer until sugar dissolves. Pour the hot pickling liquid over the vegetables. Press lightly to submerge. Let sit for 20 minutes at room temperature.
2. Prepare the Beer Blanc Sauce: In a small saucepan, combine Red Stripe beer, shallots, and vinegar. Simmer until reduced to 2–3 tablespoons. Lower heat to very low. Whisk in cold butter, one cube at a time, until emulsified. Add cream if desired, season with salt, and finish with a few drops of lime juice. Keep warm over very low heat.
3️. Cook the Salmon: Pat the salmon dry and season with paprika, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high. Place salmon skin-side down; press for 10 seconds to prevent curling. Cook 4–5 min until skin is crisp. Flip, add butter, and baste for 2–3 min until medium. Let it rest for 2 minutes.
4️. Plate & Serve Spoon: Pour beer blanc on to the plate of the plate. Place salmon on top and pile with escovitch pickle. Drizzle lightly with escovitch liquid if desired. Garnish with microgreens or fresh thyme.

INGREDIENTS:

RECIPE:

1. Clean the shrimp with water and lime juice (and optionally vinegar) to remove any impurities. Pat them dry with paper towels.
2. In a bowl, toss the shrimp with a pinch of salt, black pepper. Let it marinate overnight.
3. Heat the oil in a large skillet or frying pan over medium heat. Add the garlic, onions, Scotch bonnet peppers, and thyme to the pan. Stir-fry for about 2-3 minutes until the aromatics are fragrant and softened.
4. Add the shrimp to the pan and cook for about 3-5 minutes, turning occasionally. Be careful not to overcook the shrimp, as they can become tough.
5. Once the shrimp turns pink and opaque, add the soy sauce and water. Stir to combine and let the shrimp cook for another 2 minutes until they’re fully coated in the flavorful sauce.
6. Taste and adjust seasoning with salt, pepper, and more Scotch bonnet pepper if you want more heat.
7. Serve your pepper shrimp hot, often with a side of bread.

In 2017 Chef Romain created his own company “Romain Avril Inc.” and is currently working on opening his first restaurant.  Avril has launched a YouTube Channel and a podcast and will soon be launching his vegan cookbook.

He has represented brands such as Google, Nespresso, Club House, Goose Island, Circle K, Ace Bakery, South Paw Era and Zwilling.  He has appeared on TV segments and shows on numerous occasions, including the Food Network Canada channel.  He has been featured in multiple food, lifestyle, home and fashion magazines.

Romain is fully bi-lingual, in fact, English is his second language. He approaches everything he does with a quick wit, a charming smile and an infectious laugh. He is truly delightful to learn from and loves helping to educate food fanatics of any level.

Over the years, Chef Noel has garnered numerous accolades—including multiple ByBlacks People’s Choice Awards for Best Chef, Caterer, and Restaurant—cementing his reputation as one of North America’s most influential culinary personalities. His best-selling cookbook, Cuisine by Noel: A Culinary Journey Through Recipes and Stories, offers an intimate look at his career, blending personal anecdotes with his signature recipes.

Beyond the kitchen, Chef Noel is a prominent media personality. His engaging presence on platforms like CTV Your Morning, CP24, CHCH TV, Global News and Breakfast Television and his popular podcast, What’s Cooking with Chef Noel, where he interviews top culinary talents, celebrities, and food industry professionals, showcase his commitment to food education, culinary mentorship, and his passion for promoting Caribbean cuisine on a global stage.

Whether he’s curating private dining experiences, consulting on restaurant concepts, or inspiring future chefs through his media work, Noel Cunningham continues to redefine what it means to be a modern culinary leader. He continues to elevate Caribbean cuisine while bridging cultures through food. He has become a culinary ambassador, proudly representing Jamaican cuisine on the global stage.

INGREDIENTS:

RECIPE:

1️. Set the Panna Cotta: Soften gelatin sheets in cold water for 5–10 min. Meanwhile, in a medium saucepan, combine crème fraîche, coconut milk, and sugar. Heat gently until just boiling. Remove from heat and stir in drained gelatin until fully dissolved. Strain mixture into 4 serving glasses. Chill in the fridge for at least 2 hours until set.
2️. Prepare the Pineapple Salsa: In a pan, combine diced pineapple, sugar, and rum. Bring to a quick boil for 2 minutes, then remove from heat. Stir in lime zest and juice, let cool slightly, then fold in finely sliced mint.
3️ Assemble & Serve: Once panna cotta has set, spoon pineapple salsa on top. Garnish with toasted coconut flakes and extra mint leaves. Serve chilled, a refreshing tropical treat ready for festival tasting.

As one of the world’s youngest “Maitre Fromager”, an honour bestowed in February 19, 2013, by the France based Guilde Internationale des Fromagers, an exclusive association representing more than 5,000 dairy professionals worldwide, Afrim is the only Canadian to receive this title, awarded to those who demonstrate exceptional cheese knowledge and recognized within their community.

Prior to that achievement, Afrim was also the youngest Canadian recipient to the “Chevalier,” a distinction from the Confrérie des Chevaliers du Taste Fromage de France (March 2007), following an upgraded status to “Officier du Fromage” in April 2010. He was also awarded with Top 30 Under 30 in the Food Industry by Ontario Hostelry Institute.

Afrim is actively involved with charities and foundations he’s passionate about including CAMH, Sick Kids Hospital, Women in Capital Markets, Toronto & Etobicoke Humane Society, St. Joseph’s Hospital and more.

He’s also instrumental in continuing to build relationships and collaborations with some of Canada’s top chefs and restaurants including Momofuku, Alo, Langdon Hall, Canoe, La Palma, Scaramouche and Piano Piano to name a few and chefs such as Michael Bonacini, Mark McEwan, Daniel Boulud, David Chang and Lynn Crawford.

Afrim’s media appearances include The Marilyn Denis Show, City TV’s Breakfast Television, CTV’s Your Morning, Food Network, and expert consulting for Top Chef Canada, MasterChef, Chopped Canada and more. Most recently, he was honoured as top 50 Most Influential People in Canadian Food by the Globe and Mail, July 2016, and named top 10 Most Influential People in the Food Industry by LCBO Food & Drink Magazine.

INGREDIENTS:

Meat:

GARNISHE: