CULINARY BLOG

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Hot Culinary Trend: Poke Bowls
Hot Culinary Trend: Poke Bowls
Looking for ideas to bring the hottest culinary trends to your kitchen? Look no further than Poke Bowls.
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Harissa-Crusted Haddock with Turmeric-Fried Cauliflower and Caprese Salad
Harissa-Crusted Haddock with Turmeric-Fried Cauliflower and Caprese Salad
This dish is a perfect example of the evolution of Mediterranean cuisine.
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Meet Chef Francois Daigle
Meet Chef Francois Daigle
Attracted to the spirit and high energy of a busy kitchen, Francois has built a 30-year career as a professional chef, leading several upscale restaurants. He is driven by the creative challenge of transforming simple, local ingredients into all-star dishes.
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Blackened Togarashi Haddock
Blackened Togarashi Haddock
Here’s a simple and on-trend dish that’s perfect for summertime menus— Blackened Togarashi Haddock with Black Rice Noodle Salad!
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Mini Crispy Haddock Sammies with Chili Papaya Slaw
Mini Crispy Haddock Sammies with Chili Papaya Slaw
Here’s a simple and unique sharable creation geared towards millennials.
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Dear Canada…
Dear Canada…
Since 1899, High Liner Culinary has proudly called Canada home.
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Southern Fried Shrimp Salad with Honey Bourbon Dressing & Corn Bread Croutons
Southern Fried Shrimp Salad with Honey Bourbon Dressing & Corn Bread Croutons
Here’s a simple salad dish that is a great balance of indulgence and guilt-free goodness!
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Spice up your summer menu with Korean fried shrimp
Spice up your summer menu with Korean fried shrimp
Looking for the perfect summer dish to seduce flavour-seekers? Look no further than the on-trend Korean flavours of this sizzling sharing plate.
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Schug-Crusted Salmon
Schug-Crusted Salmon
Middle Eastern Cuisine is definitely hot right now (pun intended)! Check out my latest dish that draws its inspiration from Israel— Schug-Crusted Salmon with Israeli Couscous Salad.
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High Liner Culinary at the Restaurant Canada Show
High Liner Culinary at the Restaurant Canada Show
Held from Feb 26 -28 in Toronto, the Restaurants Canada Show is the big show of the year for the Canadian Foodservice industry. We challenged our new High Liner Culinary Team to own the stage for a 45 minute presentation each day.
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