Local Foods Local Chefs

Set amongst a historical limestone backdrop, Kingston's restaurants boast the freshest local ingredients masterfully paired with wine from our neighbours in Prince Edward and Lennox & Addington Counties to create an epicurean experience that must be tasted to be believed. Within a hundred mile radius of the city centre our culinary experts have a wide array of local products such as our renowned maple syrup, cheeses, and heirloom vegetables to create with and be inspired by.

Recipe

Pan-Seared Yellow Fin Tuna with Golden Chick Pea Salad

The King Street Sizzle at the Four Points by Sheraton Hotel in downtown Kingston is a unique dining sensation with an open kitchen, two private dining rooms, outdoor sidewalk patio and plenty of Portuguese flair! www.kingstreetsizzle.com

Try the King Street Sizzle's pan-seared yellow fin tuna on a bed of lettuce with chick peas and artichoke hearts in a red wine vinaigrette.

Ingredients:
  • 2 (3-4 ounces) yellow fin tuna
Marinade:
  • 1 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tsp minced capers
  • 1 clove garlic, minced
  • 1 green onion thinly sliced (reserve a few slices for garnish)
  • 1 tsp lemon juice
Salad:
  • 1 can golden chick peas
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 1/2 red onion (diced)
  • 1/2 cup quartered canned artichoke hearts
  • 1 head Boston Bib lettuce
  • Red wine vinaigrette (1/2 cup olive oil, 1/4 cup red wine vinegar, 1 clove
  • fresh minced garlic, salt and black pepper to taste)
Directions:
  1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly and refrigerate for at least an hour
  2. While tuna is marinating, proceed with salad. Strain and rinse cans of golden chick peas and artichoke hearts
  3. Combine bell peppers, red onion with golden chick peas and artichoke hearts. Wrap and let rest while cooking tuna.
  4. Heat a non-stick skillet over medium high-to-high heat. When the pan is hot, remove tuna from the marinade and sear them for a minute and a half on each side (cook longer if you prefer your tuna well done)
  5. Remove from pan and slice into 1/4 inch thick slices. Sprinkle with a few green onion slices.
  6. Serve golden chick pea salad on a bed of Boston Bib leaves with slices of tuna over top. Garnish with remainder of green onion slices.

Beggar's Purses

These mouth-watering crepes stuffed with a savoury blend of chicken, forest mushrooms, cream cheese and tarragon have been one of Bistro Stefan's most popular appetizers!

Bistro Stefan, located at the Best Western Fireside Inn, offers the joy of culinary art in a relaxed, comfortable country setting.

http://www.bistrostefan.com/home.html

Ingredients:
  • 2 Chicken Breasts
  • 1 lb Cream Cheese (Room Temperature)
  • 3 cups Mushrooms (Assorted or choose your favorite)
  • 2 piece Shallots
  • 3 Cloves Garlic
  • 1/4 Bunch Fresh Tarragon
  • Salt & Pepper to Taste
  • 3 Cups White Wine
  • 2 Tbsp Olive Oil
Directions:
  1. Chop mushrooms, shallots and garlic all the same size
  2. In a frying pan, warm some oil and sauté mushrooms, shallots and garlic
  3. Once you smell the garlic, add your chicken and white wine
  4. Cover and simmer until 90% of the liquid is gone
  5. Remove from heat, remove chicken breast and cool
  6. Once cooled, roughly chop all ingredients together
  7. Add cream cheese into mix and blend
  8. Season with salt & pepper and tarragon
  9. You are ready to wrap mixture into your favorite crepe!