Mark Filatow, executive chef and sommelier of Waterfront Wines in Kelowna, B.C., makes the most of local stone fruits and berries in this dessert, which he describes as “summer in a glass.” Filatow uses award-winning Okanagan Spirits Raspberry Liqueur for the sabayon, but says a raspberry fruit wine can work instead.
The classics never go out of style – and vanilla is still the most popular flavour of ice cream in North America.
Black cod, readily available fresh and smoked on the West Coast, is a popular menu item at Bishop's. Look for it in Asian markets and some supermarkets. Chef Dennis Green says the sauce is also delicious with salmon or roasted halibut.
These baked eggs taste so decadent and rich that they must be time-consuming, right? No way! They're a cinch to prepare. Serve with toast points and a simple salad for a fancy weeknight meal.