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Club House for Chefs

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We've got your wings covered!

Explore the Club House For Chefs® versatile lineup of sauces and seasonings to add the authentic, bold flavours that patrons crave.

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Jinhee Lee

We stopped by Jin Bar to hear more of her incredible journey towards becoming Calgary’s Korean comfort go-to. View Culinary Connections for more.

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Thomas Kagoro

We met with Chef Kagoro at Chakalaka to find out more about his Zimbabwean cuisine, and how he’s managed to spread love & flavour in this difficult time. View Culinary Connections for more.

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Recipes

EXPLORE THESE FEATURED RECIPES

tomato grapefruit carpaccio

Tomato Grapefruit Carpaccio with Yuzu Kosho Butter

Recipe type: Flavour Forecast
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pots de creme

Dark Chocolate Pots de Crème with Whiskey Sabayon

Recipe type: Flavour Forecast
View recipe
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Vietnamese Cajun Beurre Blanc Shrimp

Recipe type: Flavour Forecast
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Grapefruit Tomato Carpaccio
Flavour Forecast

Tomato Grapefruit Carpaccio with Yuzu Kosho Butter

tomato grapefruit carpaccio

In this refreshing twist on carpaccio, Yuzu Kosho Butter transforms into a vinaigrette once torched, delivering bright, aromatic flavour to every bite of rich burrata, tangy tomato, and caramelized grapefruit. 

This recipe is featured in the Flavourful Fats Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.

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Ingredients
  • 1 cup Unsalted Butter , room temperature
  • 2 tablespoons (30 milliliters) Yuzu Kosho , store bought or prepared
  • 2 each Garlic Cloves , very finely chopped
  • 2 to 3 each Assorted Heirloom Tomatoes , very thinly sliced
  • 1 each Grapefruit , peeled, sliced into very thin rounds
  • 1/2 teaspoon (2 milliliters) Sugar
  • 1/4 teaspoon (1 milliliter) Kosher Salt
  • 1/4 teaspoon (1 milliliter) Club House ® Pepper, Black Ground
  • see more
Recipe type: Flavour Forecast
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pots de creme
Flavour Forecast

Dark Chocolate Pots de Crème with Whiskey Sabayon

pots de creme

Dip your spoon (over and over!) into this cool, creamy dessert inspired by a visit to a Vietnamese coffee shop. The thick, silky, coffee-chocolate base topped with a whiskey Sabayon (classically French) makes a perfectly boozy, sweet ending to any meal. 

This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.

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Ingredients
  • 1/2 teaspoon (2 milliliters) Gelatin Powder
  • 1 teaspoon (5 milliliters) Cold Water
  • 2/3 cup (150 milliliters) Dark Chocolate , 70%, finely chopped
  • 3 each Egg Yolks
  • 1/4 cup (60 milliliters) Granulated Sugar
  • 1 1/2 cups (375 milliliters) Milk
  • 2 tablespoons (30 milliliters) Instant Coffee
  • 1/2 cup (125 milliliters) Heavy Whipping Cream
  • see more
Recipe type: Flavour Forecast
vanilla extract
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Flavour Forecast

Vietnamese Cajun Beurre Blanc Shrimp

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A take on a New Orleans favourite, the star of the show in this classically French dish with a Vietnamese Cajun twist is the beurre blanc sauce. While the shrimp and baguette are delicious, they’re mere vehicles for the deep, savoury flavour and butteryness of the sauce featuring Flavour Inspirations Vietnamese x Cajun Style Seasoning, Worcestershire sauce, fish sauce, and garlic powder.

This recipe is featured as a part of the Flavour Forecast 23rd Edition McCormick Flavour of the Year, Vietnamese x Cajun. Explore more Flavour Forecast recipes HERE. 

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Ingredients
  • 1/2 cup (125 milliliters) Chicken Stock
  • 2 tablespoons (30 milliliters) McCormick® Flavor Inspirations Vietnamese Cajun Seasoning
  • 1 tablespoon (15 milliliters) Frenchs ® Worcestershire Sauce
  • 1 tablespoon (15 milliliters) Thai Kitchen® Premium Fish Sauce
  • 1/4 teaspoon (1 milliliter) Club House ® Garlic Powder
  • 1 pound (500 grams) Large Shrimp , raw, unpeeled
  • 1 cup (8 ounces) Unsalted Butter , cubed
  • Crusty Baguette , sliced crosswise and toasted
  • see more
Recipe type: Flavour Forecast
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