1. The Farrah- Fries and Dolls, Calgary


  • 4 tsp (20 mL) olive oil
  • 4 cloves garlic, chopped
  • Canola oil for deep-frying
  • 2 lb (900 g) white potatoes, unpeeled, cut into medium-width french fries
  • ¼ cup (60 mL) garlic oil (not roasted)
  • ¼ cup (60 mL) chopped fresh parsley
  • ¼ cup (60 mL) finely grated Grana Padano cheese
  • Pink Himalayan sea salt


  • In a small skillet over medium-high heat, heat olive oil. Add garlic and cook for 1 -2 minutes. Garlic should still be firmed but not browned. Transfer into large bowl.
  • In a deep-fryer or deep, heavy saucepan, heat 2 inches (5 cm) of canola oil to 325 degrees F (160 degrees C). Working in batches fry potatoes for 5 minutes. Drain on paper towels. Heat oil to 375 degrees F (190 degrees C). Fry potatoes a second time until golden and crispy. Drain on paper towels.
  • Stir 4 tsp (20 mL) of garlic oil into sautéed garlic. Add french fries and drizzle with remaining garlic oil. Add parsley, Grana Pradano and sea salt to taste. Gently toss fries until evenly coated.
  • Spoon fries onto plates or into bowls and top with any garlic mixture left in bowl.

2. The Oroshi Dog- JAPADOG, Vancouver


  • 4 bratwurst or other sausages
  • 4 hotdog buns
  • 1 cup (250mL) oroshi (grated daikon radish)
  • Thinly sliced green onions
  • Usukuchi (light) soy sauce


  • Prepare bratwurst sausage by grilling at medium-high heat. Sausage should be grilled until fairly cooked. Meanwhile, toast buns.
  • Place sausages in buns. Place a thin layer of oroshi over each sausage, covering entire surface of sausage. Sprinkle with green onions. Sprinkle with soy sauce, so covering most of the oroshi.

3. Lobster Mac-N-Cheese - The Frankie Fettuccine Food Truck Co.,Toronto

Serves 4


  • 4 tbsp (60 ml) plain breadcrumbs
  • 6 6oz lobster tails
  • 6 tsp (30 ml) butter for seasoning and roasting the lobster tails
  • 1  454g box "De Cecco' Fusilli pasta
  • 1 black truffle
  • 1 bunch of fresh chives
  • For the béchamel:
  • 6 tbsp (90 ml) slated butter
  • 2 medium sized white onions, diced
  • 15 garlic cloves, halved
  • 4 cup  (950 ml) 2%milk
  • 4 sprigs of thyme
  • 6 bay leaves
  • 2 tbsp (30 ml) black peppercorns
  • 6 pieces of clove
  • 6 tbsp  (90 ml) all purpose flour
  • 2 cup (500 ml) white cheddar cheese, grated
  • 1 cup (250 ml)  Parmigiano Reggiano cheese, grated
  • 1 cup(250 ml) Asiago cheese, grated, plus extra cheese for tossing the pasta
  • Butter for sautéing


For the breadcrumbs:

  • Add breadcrumbs to a dry pan, toast over medium heat until golden brown. About 3-5 mins. Set aside to cool.

For the lobster tails:

  • Using kitchen shears, cut the lobster tail shell starting from the exposed meat side all the way to the tail and split open.
  • Pull the tail meat up and close the tail shell. Lay the exposed meat back on top of the tail shell. Season the tail meat with salt, pepper, and butter.
  • Place lobster tails on a baking sheet and cook in a 400f preheated oven for 8-10 mins or until the meat is just firm.
  • Remove lobster tails from oven, separate the cooked meat from the shell, chop the meat and set aside. Save the tail shells.

For the milk in the Béchamel:

  • In a sauce pot add butter, diced onion, and split garlic cloves. Sautee for 5 mins on medium heat, until soft.
  • Add milk, thyme, peppercorns, bay leaves, clove, and lobster shells. Steep over medium heat for 15-20 mins to infuse flavours. (use a heavy duty wooden spoon to smash and crunch all ingredients to release maximum flavour, stir constantly.)    
  • Strain and set aside.

For the Béchamel:

  • Melt butter over med-low heat, add flour slowly while stirring to make a roux. Cook for 2-3 mins.
  • Add strained, infused milk slowly, while stirring constantly to avoid lumps.
  • Bring to a gentle simmer over med heat and cook for 10-15 mins or until slightly thickened.
  • Add cheeses while stirring to incorporate and thicken béchamel further.

For the Pasta:

  • Have a large pot of boiling salted water on the stove
  • Cook pasta according to the package

Final Assembly:

  • Drain pasta reserving some water.
  • Add drained pasta and chopped lobster meat to the béchamel pot and fold gently until all incorporated
  • Add extra cheese for the ooey gooey factor.
  • Divide equally in four bowls, garnish with toasted bread crumbs, chopped chives
  • Shave black truffles on a micro plane rasp over each portion, be generous.