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Global News
· collected 2026-10-09 · by Susan Hay, OOnt. D.Litt.
Chef Paul from the Fairmont Royal York hotel demonstrates two Thanksgiving recipes on Simply Delicious. The first is Caramelized Brussels Sprouts with Parmesan and Black Truffle, using 6 lbs of Brussels sprouts and 2 bottles of olive oil. The second recipe is Butternut Squash and Roasted Pear Bisque, which requires roasting butternut squash and pears for 25-30 minutes at 400°F before blending them with vegetable stock and spices to create a smooth bisque.
Written locally by qwen2.5:14b on 2026-10-09,
using this article's own text rather than the other coverage of the
same event (that is the story summary below).
Story summary
Chef Paul from the Fairmont Royal York Hotel prepared two Thanksgiving recipes for Susan Hay. The first recipe is Caramelized Brussels Sprouts with Parmesan and Black Truffle, which uses 6 lbs of Brussels sprouts, 4 cloves of garlic, and 2 x 6-inch pieces of Parmigiano Reggiano cheese. The process involves trimming the Brussels sprouts and cutting them in half before caramelizing them in hot olive oil until golden brown. After flipping and cooking for another minute or two, white wine and butter are added to deglaze the pan, followed by seasoning with salt and pepper until the liquid reduces and glazes the vegetables. Finally, the dish is garnished with freshly grated Parmesan and finely grated black truffle using a Microplane tool.
Written for “Thanksgiving Dinner Specials” on 2026-10-09,
grounded in this article and the 0 other(s) covering the same event.
Follow along with Susan Hay and executive chef Paul Shewchuck from the Fairmont Royal York, as he prepares two delicious recipes just in time for your Thanksgiving dinner.
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he → follow → dinner
Continue cooking until the liquid reduces and the Brussels sprouts are beautifully glazed.
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sprouts → continue → ?
- Prepare the Mirepoix
While the squash and pears are roasting, heat the olive oil and butter in a large, heavy-bottomed pot over medium heat.
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squash → prepare → heat
Season lightly with salt and cook for 8–10 minutes, stirring occasionally, until the vegetables are softened.
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vegetables → season → minutes
Cook for 10–15 minutes, allowing the roasted vegetables and mirepoix to fully meld.
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vegetables → cook → minutes
If the bisque is too thick, add a little additional vegetable stock until you reach the desired consistency.
- Serve
Ladle the bisque into warm bowls and garnish with toasted pumpkin seeds.
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you → add → seeds
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