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Pizzeria Gusto

Jessie Friesen

A graduate of Red River College’s Culinary Arts Honours program, Chef Jesse Friesen has never slowed down, no matter the climate of Winnipeg’s weather or food scene.

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ampersand
Barroco

Jérémie Falissard

Born in France, Chef Jérémie Falissard got an early taste of many culinary cultures, inspiring his eventual travels to Spain and Italy; to further his kitchen training experiences.

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Recipes

EXPLORE THESE FEATURED RECIPES

ancho-chili-rubbed-elk-loin-with-sauteed-chanterelles-lentils

Ancho Chili Rubbed Elk Loin with Sautéed

Recipe type: Other Meats
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Tandoori chicken naan wrap

Tandoori Chicken Naan Bread Wrap with Cucumber

Recipe type: Poultry
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OLD BAY Salmon

OLD BAY® Cured Salmon, Lovage Crème Fraiche,

Recipe type: Fish Seafood
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ancho-chili-rubbed-elk-loin-with-sauteed-chanterelles-lentils
Other Meats

Ancho Chili Rubbed Elk Loin with Sautéed

ancho-chili-rubbed-elk-loin-with-sauteed-chanterelles-lentils

Harness the mild spice and smoky, earthy flavour of dried poblano peppers when you elevate your elk loin main with Club House Ancho Chili Pepper. It’s the perfect addition to this already palate-awakening platter! Explore more

This recipe was created for Club House for Chefs by: Christie Peters, Chef Owner of Primal Restaurant and The Hollows in Saskatoon. 

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Ingredients
Recipe type: Other Meats
Ancho Chili
Chef pouring ingredients
Poultry

Tandoori Chicken Naan Bread Wrap with Cucumber

chicken on table scape

Wrap the tastes of summer in a delectable, handheld dish with Chef Renee’s Tandoori Chicken Naan Bread Wrap! Taste buds will crave the house-made Tandoori Marinade comprised of the exotic blend found in Club House Tandoori Masala. Coriander, fenugreek, cayenne pepper, cinnamon and cumin combine to create the most flavourful feat your menu has hosted yet, all topped with tzatziki, crumbled feta cheese and pickled red onions. Served with a fresh herb salad for that extra refreshing reminder of why you love the season. Explore more

This recipe was created for Club House for Chefs by: Renee Lavallee, Chef of The Canteen in Dartmouth, Nova Scotia

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Ingredients
Recipe type: Poultry
Tandoori Spice
OLD BAY Salmon
Fish Seafood

OLD BAY® Cured Salmon, Lovage Crème Fraiche,

OLD BAY Salmon

Give your diners a dish to remember with Chef Jesse Vergen’s latest recipe, enhanced by the recognizable, always alluring flavour of OLD BAY®! Made with summery ingredients like fresh salmon, yellow potatoes plus Club House’s all-year Sea Salt, French Mediterranean and Black Pepper seasonings, this is one dish guests will hope you keep on the menu, even when fall comes calling. 
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This recipe was created in collaboration with Club House for Chefs by: Jesse Vergen, Chef Owner of Saint John Ale House in St. John, New Brunswick

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Ingredients
  • 180 grams Fresh salmon
  • 30 grams Old Bay ® OLD BAY® Seasoning
  • 15 grams Sugar
  • 2 1/2 grams Lemon zest
  • 250 mililiters Heavy cream (35%)
  • 50 mililiters Cultured buttermilk
  • 20 grams Lovage leafs, pureed
  • 1 Large yellow flesh potato
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Recipe type: Fish Seafood
OLD BAY Seasoning


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