April 13, 2018

From Our Kitchen to Yours: SCC April Recipe

Over the years, we’ve received many requests for recipes. Our award-winning team with 11 Red Seal chefs deliver an authentic farm to table experience. 60% of our food is locally purchased from community growers, and with every dish crafted in-house, our team of 30 chefs has won over the hearts and stomachs of our guests. Although our kitchen prepares 250,000 meals annually, Executive Chef Serge Belair has scaled measurements from feeding thousands at our table so you can re-create this meal for your loved ones in the comfort of your own home.

This recipe was served at the Glenrose Foundation Courage Gala in April. We love when you share your experiences, so if you test this recipe, tag us in your photos using #yegscc!


Wild Mushroom Croquette, rhubarb Pate poached sour cherry and sweet potato Nage

Ingredients (yield 12 balls):

  • 180 g Arborio Rice
  • 20 g dried mushroom copped
  • 10 g diced shallots
  • 2 g chopped garlic
  • 30 ml white wine
  • 10 ml olive oil
  • 20 g butter
  • 40 g grated parmesan
  • 30 ml 35% cream
  • 650 ml chicken stock or vegetable stock
  • 2 fresh eggs
  • AS flour
  • AS panko


  1. Melt butter in a skillet over medium heat. Add garlic and onion and cook for 2 minutes until soft.
  2. Add rice and stir until grains turns translucent. Add wine and turn up the heat to medium high. Cook until liquid is mostly absorbed/evaporated.
  3. Add chicken broth little by little and let simmer, cook and stir every 2-3 minutes until all liquid is absorbed, adding stock as need until rice is tender. Finish with cream and Parmesan cheese.
  4. Remove from the oven and allow to cool. Add rice mixture ingredients and mix to combine. Cover and transfer to refrigerator for at least 3 hours or preferably overnight.


  1. Mix flour, salt and pepper in a shallow bowl, eggs in another (lightly beaten) and panko in a third shallow bowl.
  2. Measure out a level (packed) ice cream scoop of rice mixture (about 2 1/2 tbsp) and roll into a ball.
  3. Roll in flour, then dredge in egg mixture, and then coat in panko, pressing to coat. Repeat with remaining mixture.


  1. In a medium saucepan, pour in 1″ or 2.5cm depth of oil and heat over medium high heat.
  2. Toss in breadcrumbs and if it starts sizzling immediately, the oil is hot enough.
  3. Carefully transfer a few balls into the hot oil, using a spoon. Turn frequently so they cook golden evenly, and when they are a deep golden brown, remove onto a paper towel lined plate to drain.
  4. Repeat with remaining balls. Re-serve.

To Serve:

  1. Add on top of the sweet potato pure before adding soup.


Rhubarb Pate (yield 200 ml)


  • 5 g agar flakes
  • 200 g rhubarb puree
  • 60 ml water
  • 10 ml red wine vinegar
  • AN salt
  • optional natural pink food dye


  1. In a sauce pan add water rhubarb and vinegar, cook for 10 minutes on low eat.
  2.  Once fully cook buzz with a hand blander and agar agar and cook for an extra 5 min on medium heat.
  3. Chill and reserve. Add in a piping bag and keep warm until service.


Poached sour cherry (yield about 30 pieces)


  • 100 g of pitted sour cherry (Italian centre as some)
  • 12 ml olive oil or as needed
  • 3 g sugar
  • 2 g salt


  1. before service slowly warm up with the oil and seasoning.
  2. Reserve until service.


Sweet potato Nage (yield 1 lts):


  • 550 g roughly chopped and peeled sweet potato
  • 10 ml canola oil
  • 30 g butter
  • 150 g dice white onion
  • 500 ml chicken or vegetable stock
  • 40 ml 35% cream
  • AN salt
  • AN sugar
  • 1 freshly squeezed orange (juice)


  1. In a medium size sauce pan melt butter and add oil. Sweat onion and sweet potato for 5 min.
  2. Top off with stock and cook for 45 minutes. Finish soup with cream and salt plus sugar.
  3. Put in a mixer and with hand blender until smooth. Strain if needed.
  4. Keep warm until service time.


Butternut squash circle


  • 1 butternut squash
  • 20 ml olive oil
  • AN salt


  1. Peel and slice the squash in ½ inches thickness pieces and cut in 2 different circle size.
  2. Ideally 1 ½ ” in the center and 2 ½ ” on the outside. Blanch in salted water for 3 to 4 minutes.
  3. Reserve and keep warm until service.


Butternut squash Puree

  • Leftover butternut squash from last step (approximately 250 g)
  • 30 g butter
  • 10 ml olive oil
  • AN salt
  • 30 ml cream


  1. In a small sauce pan add squash cream butter and salt. Cook on low eat until really soft , about 25 minutes.
  2. With the help of potato ricer make a nice smooth pure , reserve warm until service in a piping bag.


Scarlet frill and flower petals (or any micro green)

  • Flower petals assortment as needed.
  • Micro green assorted ass needed
  • Scarlet frill (this is in the mustard seed lettuces)


To assemble plate:

  1. In a deep pasta plate or soup plate, put the 2 pieces of butternut squash ring and top the smaller one with the warm puree.
  2. Top up with the fried croquette.
  3. With the rhubarb pate, randomly place 3 small dots and top up with the warm sour cherry.
  4. Finish with the flower petal and desired micro green and scarlet frills.
  5. Make sure the Nage is already out and ready to serve in a Carafe.
  6. Serve guests with the finished plate and for maximum WOW factor, pour the soup onto the plate in front of your guests!!!

Bonne Appetit!




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