Chef Connexion - menu ideas

    Panko-Breaded Potato Croquettes

    Top these appetizer-sized croquettes with herbed sour cream – with or without an additional piece of cooked bacon as garnish – and serve on a platter at a buffet table or as passed canapes. Feel free to double the first five ingredients as you’ll have more of the breading ingredients than is needed for this number of croquettes.

    Plate Mates

    Time to sidle up to your seconds-in-command

    Lift your profits and your menu with creative sides. They’re a great way to freshen menus without too much extra financial outlay, and you can even reduce the cost of proteins by offering smaller portions dressed up with their sidekicks.

    Potato Crust for Gourmet Pizza

    For lunch, dinner or as a late-night snack, this golden crust – made with potatoes in place of the usual dough – is a crisp and creative base for any and all of your favourite pizza toppings. Try topping with pizza sauce, pepperoni, sun-dried tomatoes, roasted red peppers and shredded mozzarella; bake until bubbly, then sprinkle with sliced green onions before slicing into wedges. Or, for an innovative breakfast pizza, top with shredded Cheddar cheese, scrambled eggs, crumbled bacon and sliced green onions.

    Potato Gnocchi Arrabbiata

    Tender gnocchi in rich, rustic sauce is a comforting dinner classic – especially when enjoyed during colder weather months. Arrabbiata is a fiery tomato-based pasta sauce so be sure to add chili pepper flakes – either simmered in the sauce or made available for sprinkling at the table.

    Romancing the Dessert Menu

    Understanding the psychology of the end of meal 4 ways to get your diners to end their meals on a sweet note.

    Smoked Appetizers

    Employ your smoker, buy pre-smoked items, or use liquid smoke for deep—and trendy—flavour.


    The birds are tweeting, the fresh peas are snapping, the grill is sizzling…

    Spring Fling

    Fall in love with spring colour on your menu through spices, vegetables, global flavours, and spring desserts. Here’s how to wake up your plates as the seasons turn. Celebrate the delight of the warmer months and tempt your guests with brighter and lighter choices.


    It’s in full bloom, and customers are craving cool. Here’s inspiration to give them what they want.

    Sweet Sesame Soy Grilled Salmon

    Packing a sweet and zesty punch of flavour, this Asian-inspired marinated and grilled salmon entrée is ideal served over jasmine rice with steamed edamame and garnished with enoki mushrooms.

    Tandoori Tilapia Skewers

    An East Indian inspired appetizer for sharing or serve as a main course.

    The Vegetarians Are Coming... Are You Ready?

    A menu lacking vegetarian options alienates up to 33%, or nearly 12 million Canadians, according to a poll commissioned by the Vancouver Humane Society. That’s right. One-third of our population is either vegetarian or eating less meat.

    Thrilla on the Grilla

    Here comes summer and it’s time to get your grill on. This year’s hot trends include flat plate grilling, high-end buns, layering, non-meat grilling, and sauces and spices that take old favourites and present them in new and exciting ways.

    Warm Lentil Salad with Seared Shrimp

    Topped with tasty, lemon-herbed shrimp, this warm lentil and vegetable salad is a comforting entrée at any time of year. For additional protein and interest, top each serving with crumbled feta cheese, and increase the number of shrimp if desired.

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