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inthekitchen Beef Tartare (cover) Decorate your plate with a smear of hot mustard and dabs of yogurt to cut the richness of foie gras. Use high quality beef and keep the meat covered and refrigerated until use. In The Pavilion at Kildonan Park 204-284-7275 wowhospitality.ca Girls just want to have fun COMFORT AND BEAUTY in Kildonan Park the heart of our treasured kildonan park a tradition is growing out of Winnipeg’s roots. At the hands of imaginative Chef Michael Dacquisto, ingredients you love are turned into modern dishes. Make Food Evolution your new favourite dining destination! Underwear for all tastes. INGREDIENTS Foie Gras Torchon 1 lobe foie gras sugar salt Beef Tartare 4 oz chopped beef tenderloin 1/4 Tbsp chopped shallots 1/4 Tbsp chopped capers salt, to taste pepper, to taste Tabasco sauce, to taste liquid smoke, to taste 1 quail egg hot mustard yogurt 2 pieces brioche, toasted METHOD Foie Gras Torchon 1. Place foie gras in a mixture of equal parts salt and sugar, enough to cover. Cure for 24 hours. 2. Wash off cure and bring to room temperature. 3. Roll in cling film, shaping into a tight cylinder. Beef Tartare 1. Mix beef, shallot, capers, salt, pepper, Tabasco, and liquid smoke. 2. Place mixture in ramekin on a plate. Top with a quail egg yolk. 3. Decorate the plate with the torchon, mustard, yogurt, and brioche. Yield 1 serving 252 Stafford St. 204.691.8858 gravitylingerie.ca 18 ciao! / oct/nov / two thousand fifteen