In the time-honored tradition of sharing recipes, the award-winning chefs of Unique Inns invite you to taste their favorite selections. Home-style comfort foods, exotic dishes and twists on classics, all inspired by seasonal ingredients.
Displaying 1-6 of 6 recipes.
Parsnip may be an overlooked vegetable, but it shines as the star when paired with lemon and thyme in this lovely soup recipe from Sooke Harbour House. – From Sooke Harbour House Resort Hotel
Cold, refreshing, slightly spicy, and sweet—this is a great soup for awakening the palate on a late summer afternoon before a dinner of grilled vegetables and barbecued portobellos, followed by strawberry shortcake. – From Stanford Inn by the Sea
Chanterelles provide a wonderful earthiness to the flavour of this soup, but feel free to experiment with other exotic varieties. The key is freshness. – From Sooke Harbour House Resort Hotel
The Shelburne Inn forages for fresh local ingredients to use in their restaurant & this Fall the Inn has been enjoying an especially plentiful mushroom season. The Inn uses these mushrooms in recipes like this Chicken Stew with Wild Mushroom dumplings - a perfect dish to warm up with as the weather cools. – From The Shelburne Inn, Restaurant & Pub
When Tony and Ann Kischner took over the restaurant at The Shelburne Inn in 1981, their new chef became ill on opening night. David Campiche, the Innkeeper, who resided at the inn with his family at that time, offered his help. – From The Shelburne Inn, Restaurant & Pub
A wonderful treat on a rainy fall day, this nutritious soup is a great way to make use of abundant local squash. For a personalized presentation, swirl with cream or a flavored oil and top with seeds, sprouts or fresh herbs. – From Campbell House