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Who knew? Sandro Dominelli, Canada's most endearing musician, is also a chef?
 
Recipe of the Day
Spinach Omelet
Spinach Omelet
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It is suggested to serve the omelet with biscuits, fruit, and milk.
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Yes, it's true and he is here to share his favorite recipes
with you.  From simple pasta dishes, to tender meat platters, to savory
desserts, Sandro's got it all. 

Sign up to share
your favorite dish, and name your recipe something jazzy to win a free CD and a
featured spot on our homepage. 

A complete
sensation for the senses, with Sandro
Dominelli.

Dinner With The Dominellis -
April 1

Welcome to the Dominelli family.
Each Sunday night we celebrate our lives over a warm meal, glass of wine,
interesting jazz, and catching up on some good conversation.  We use only the freshest
ingredients, and believe in the power of food to inspire a healthy life, and a
great home. 

The meal begins with a the Contemporary Ceasar
Salad
, a glass of Lindemans Bin 55 Chardonnay, and the stereo on
Sandro’s rendition of Wicked Game from his new album The Alvo
Sessions. 

 

Then we move into the Panko Encrusted Pork
Tenderloin
with the Garlic Tatziki Mashe
Potatoes
and the Mushroom
Medley
.  Savor the flavours of this delicious meal, and
let each tasty bite melt in your mouth. An espresso and some fresh strawberries
finish a fantastic meal. 

 

We hope you enjoyed your first meal with us. 
All of the recipies above are featured below, and are very easy to make for your
family.

 

The
Dominellis

Newest Recipes   Most Viewed
     
Contemporary Ceasar Salad Contemporary Ceasar Salad
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Panko Encrusted Pork Tenderloin Panko Encrusted Pork Tenderloin
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Garlic Tzatziki Mashed Potatoes
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Mushroom Medley
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Pork Po'boy Pork Po'boy
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Southern Potato Salad Southern Potato Salad
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1.67 avg rating
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Good potato salad for a family barbecue
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Onion-Baked Lamb Shanks Onion-Baked Lamb Shanks
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4.00 avg rating
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Lamb Chops with Tarragon Sauce Lamb Chops with Tarragon Sauce
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3.60 avg rating
0 votes
For tender lamb chops, full of flavor, give them this easy but delectable treatment. Braise them with aromatic tarragon leaves and add to the succulence with a lemony herbed sauce.
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