The Juno Awards 2016: Roger Mooking's Tomato Surprise

First course of a three-course meal prepared at the gala dinner

Roger Mooking's Tomato Surprise for Juno Awards 2016. Photo by Nikolai Cuthill.
Roger Mooking's Tomato Surprise for Juno Awards 2016. Photo by Nikolai Cuthill.

Canada has talent. There's no shortage of outstanding musicians, actors and chefs who can do more than just hold their own on the international stage. So, for the 2016 Juno Awards, an event that celebrates the best in the Canadian music industry and artistic standards, who better to demonstrate culinary mastery at the gala dinner than Juno Award-winning artist and celebrity chef Roger Mooking? Mooking will be preparing a three-course meal that showcases some of the best ingredients and food products from Alberta, where the event is taking place. The first course will be this Tomato Surprise, made with Sunset Campari tomatoes, a variety of greens and Sidewalk Citizen spiced croutes.

Spiced Croutes

1 Sidewalk Citizen staple sourdough loaf
1/2 tsp ground cumin
1/22 tsp garlic powder
1/4 tsp sweet paprika
1/4 tsp ground black pepper
1/4 tsp sea salt
1 ½ tbsp extra virgin olive oil

Yield:  4 servings

Preheat oven to 350F.  Slice sourdough loaf widthwise into ½” thick slices.  Mix all ingredients together and using a pastry brush, distribute mixture on 4 slices of sourdough.  Toast bread in oven 6 minutes.  Let cool on baking tray.   

Slow-Roasted Sunset Campari Tomatoes

Sunset Campari tomatoes

Preheat oven to 350F.  Toss whole Sunset Campari tomatoes gently with olive oil, salt and pepper.  Bake in oven for 16 minutes.  Cool on baking tray until room temperature.  Store gently until service as they are meant to be blistered but intact for service.


Roasted Garlic

12 garlic cloves, peeled
olive oil
salt and pepper
1/2 tsp water

Preheat oven to 350F.  Toss garlic cloves with olive oil, salt, pepper and water.  Place garlic cloves on prepared baking sheet and cover tightly with aluminium foil.  Bake for 45 minutes or until cloves are tender.  Let cool on baking tray.


Nuh Gana Dressing

1 red sweet pepper, roasted, peeled and deveined
8 cloves roasted garlic
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar

Yield:  6-8 servings

Combine all ingredients in a high speed blender and puree until smooth.

Salad Mix

2 cups loosely packed baby kale
2 cups loosely packed baby arugula
1/2 cup torn fresh basil leaves
2 cups Boston bibb lettuce

Yield: 2 servings

Gently toss ingredients together to combine.