Roasted Butternut Squash & Maple Soup.

Slow Braises & Sweet Finishes

By Chef Jesse Bell | Photography by Clay Dolan

From his start at George Brown College to cooking for Queen Elizabeth II, Chef Jesse Bell’s career has taken him from the Canadian Rockies to Toronto’s Fairmont Royal York and beyond. Today, as Executive Chef at Gustav Chophouse and Bar, Jesse draws on his wealth of experience to craft dishes that balance refinement with comfort. For this collection, he shares three house favourites—each a showcase of seasonal flavour, elevated technique, and approachable indulgence.

Roasted Butternut Squash & Maple Soup

A Gustav signature dish. This velvety soup brings together roasted butternut squash, fragrant thyme, and pure maple syrup, finished with a swirl of cream. A comforting starter that feels both rustic and elegant— perfect for chilly days. Serves 4 

METHOD: 

Roast the squash: Preheat oven to 425°F (220°C). Peel, seed, and chop squash. Toss with 50 ml canola oil, salt, and pepper. Roast on a parchment-lined tray until tender and caramelized (25 minutes). Cool slightly.

Sauté vegetables: In a large pot, heat remaining oil. Add carrots, celery, onions, thyme, and garlic. Cook 10–15 minutes until softened.

Simmer: Add roasted squash and stock. Bring to a boil, reduce heat, and simmer 25 minutes.

Blend & finish: Purée until smooth. Stir in cream, maple syrup, and adjust seasoning. Thin with stock if needed.

Serve: Ladle into bowls, drizzle with cream, and garnish with thyme leaves.

Braised Lamb Shank with Red Wine Sauce

Slow-braised until the meat falls from the bone, this dish layers red wine, fresh herbs, and beef stock into a deeply savoury sauce. Elegant enough for entertaining yet soulful enough for Sunday dinner. Serves 4

METHOD: 

Prep & sear: Preheat oven to 325°F (163°C). Season lamb, dredge lightly in flour, and sear in hot oil until golden. Remove.

Sauté vegetables: In same pot, cook carrots, celery, and onions until softened (10 minutes). Add garlic and tomato paste; cook 5 minutes.

Deglaze: Add red wine, scraping up browned bits. Simmer 2 minutes.

Braise: Return lamb to pot with bay leaves, peppercorns, thyme, and rosemary. Add enough stock to cover. Cover and transfer to oven. Cook 4 hours, until tender.

Finish sauce: Strain liquid into a saucepan, reduce to sauce consistency, and season.

Serve: Spoon over creamy mashed potatoes or polenta.

DRINK PAIRING: 

Collingwood Double Barreled Old Fashioned

2 oz Collingwood Double Barreled
0.25 oz pure maple syrup
2 dashes Angostura bitters
Orange peel garnish

The bold caramel and oak notes of Collingwood Double Barreled mirror the richness of the lamb, while maple syrup in the cocktail nods back to Ontario terroir.

Sticky Toffee Pudding

A timeless comfort classic. Moist sponge made with dates, served warm with toffee sauce and a scoop of vanilla ice cream— pure indulgence. Serves 4

METHOD: 

Preheat & prep: 350°F (175°C). Grease ramekins or baking dish.

Date mixture: Simmer dates in water until soft (5 minutes). Stir in baking soda, cool.

Batter: Cream butter and sugar. Beat in eggs and vanilla, then fold in cooled date mixture and flour.

Bake: 25–30 minutes, until tester comes out clean.

Toffee sauce: Simmer butter, sugar, cream, and molasses until thickened (5–7 minutes). Stir in vanilla and salt.

Serve: Warm pudding topped with sauce and vanilla ice cream.

DRINK PAIRING: 

Collingwood Chai Toddy

200 ml strong chai tea1.5 oz Collingwood Black
1 oz vanilla simple syrup*
0.5 oz fresh lemon juice
Cinnamon stick garnish

Vanilla Simple Syrup: Simmer equal parts sugar and water with a few drops of vanilla extract until dissolved. The spiced warmth of chai, layered with Collingwood Black whisky, enhances the deep caramel richness of the toffee pudding—comfort in a cup.

Jesse Bell, Executive Chef at Gustav Chophouse & Bar.