Cooking classes are back, and we are kicking them off with a little pork! 

 6:00 p.m.

 Local honey glazed pork tenderloin with apple, walnut, dried plum bread pudding

Beer braised leg, juniper and balsamic braised cabbage; pork fat fried potatoes

Pork belly and pesto wrapped pork loin with tomato-sundried black olive sauce

Candied bacon ice cream

#goldmedalplates

Where did you first learn to cook?

At Noga Hilton in Geneva

Did you attend culinary school – if so, where?

In Lucerne, Switzerland

Where has been your favourite place to work to date and why?

At Suvretta House in St. Moritz, because we just had the newest equipment to work with. And the mountains

Who in the industry taught you the most? 

Peter Johner and Fritz Grossert

What is your favourite ethnic cuisine?

I like chinese

What ingredient(s) can’t you live without?

Salt and Pepper

What are the most essential tools for cooking?

Knife

Ingredient you can’t get enough of?

Cheese

Ingredient that will never touch your lips?

Seafood, I’m allergic

What is your most prized possession?

My cookbooks

What basic recipe/s do you advise for cooking novices to learn as a starting point?

Learn the basics

What’s your go-to comfort food?

Anything italian like pizza and pastas

What’s your favourite cocktail?

Rye and coke

Do you have a guilty pleasure?

candy

What’s your definition of a perfect meal?

Good company ( Wife, Family ) a great bottle of wine

What do you always have on hand for last minute entertaining at home?

Movies

How do you unwind after service?

I like to have a pint of Keiths and relax with my wife and cats

If you weren’t a chef what career would you have pursued?

Police officer or firefighter

What would you eat at your last meal?

Cheese fondue

Who are you dream dinner companions?

Family, wife, roger federer

What do you do in your off time? Where do you eat in your city when you are not working?

I like to change it up

What is the dish/dishes your restaurant is known for?

Prosciutto wrapped prawns, lemon pizza

_________________________________________________________________________________________

What dish will you be cooking for Gold Medal Plates?

Secret

Why did you choose the particular wine/beer pairing for the dish?

It complemented our dish

Who have you brought with you to assist?

Jesse Morrison and Ben Pallete

For the black box competition are there any strategies that you will employ to succeed?

I will do something I have done before.

What challenges do you have to face as your travel to another destination to cook?

Different kitchen setup or equipment plus finding all the food I need.

Who do you see as the toughest competitor this year?

Everyone will be tough.

What was your first food memory?

Trying to make ‘pudding aux chomeurs’ on my own because I loved it so much

What was in your elementary school lunch kit?

Lots of peanut butter and jam sandwiches

Where did you first learn to cook?

 At home

Did you attend culinary school – if so, where?

 2 years at Canadore College in North Bay and 1 year at George Brown in Toronto

Where has been your favourite place to work to date and why?

Atelier because it’s mine

Who in the industry taught you the most?

Jean-Marc Dubois from Huntsville, not only about food but about professionalism

What is your favourite style of cooking?

Modernist

What is your favourite ethnic cuisine?

Italian or Japanese

What ingredient(s) can’t you live without?

 Fresh herbs, roots, wild foods

What are the most essential tools for cooking?

 The internet, a really good blender, sharp knives

Do you have an unforgettable taste combination?

2 actually: Passion fruit with tonka bean, and lilac with popcorn

Ingredient you can’t get enough of?

Turnip, grapefruit

Ingredient that will never touch your lips?

Worms

What is your most prized possession?

My Thermomix

What basic recipe/s do you advise for cooking novices to learn as a starting point?

Creme Anglaise, consommé, genoise

What’s your go-to comfort food?

Risotto, curry, sushi

 What’s your favourite cocktail?

Gin and tonic

Do you have a guilty pleasure?

Potato chips

What’s your definition of a perfect meal?

Any meal out with my wife

What do you always have on hand for last minute entertaining at home?

Wine.

How do you unwind after service?

Wine.

Most overrated food trend?

White Balsamic vinegar

Favourite culinary destination?

Chicago

Most memorable meal last year?

A 16-course Eleven Madison Park tribute dinner put on by Murray Wilson, one of my kitchen staff

If you weren’t a chef what career would you have pursued?

Photography or music

What would you eat at your last meal?

Pudding aux chomeurs

Who are you dream dinner companions?

Oasis, the rock band

What do you do in your off time?

Play with my kids

Where do you eat in your city when you are not working?

Everywhere

Are there some regional dishes your city is known for? 

Beaver Tails

What is the dish/dishes your restaurant is known for?

It’s always a surprise menu, we have no signature dishes

_________________________________________________________________________________________

What dish will you be cooking for Gold Medal Plates?

Qualicum beach scallops with potato, chorizo, celery, truffle, fennel, bacon, lemon

Why did you choose the particular wine/beer pairing for the dish?

Because this Chardonnay was rich enough, but still had enough acidity

What ingredients have you brought with you?

Many of those needed for our dish

Who have you brought with you to assist?

My sous-chef Jason Sawision and Murray Wilson

For the black box competition are there any strategies that you will employ to succeed?

Large aromatic influence in both plates, and clean flavours

What challenges do you have to face as your travel to another destination to cook?

Working in a kitchen that is not as well equipped as we are used to

Who do you see as the toughest competitor this year?

Everyone, but especially Montreal I guess as they’ve won the past 2 years

Mingle with the Singles

We’d like to invite all the fabulous single women and men out there to raise a glass with us. This relaxed mingler features grape varieties that shine spectacularly on their own. We’ll pour popular classics like Pinot Noir, Syrah, Riesling and Chardonnay and introduce you to exotic and off the beaten track gems such as Italy’s Nerello Mascalese, France’s Picpoul, Spain’s Albariño and more.  Don’t miss this opportunity to meet equally fascinating, like-minded singles of all ages over a glass of wine.

Date: Wednesday, February 15th, 2012

Time: 6:00 – 8:00pm

Venue: Vintage Gallery, O’Douls Restaurant & Bar

1300 Robson St., Vancouver, BC

Cost: $40

For details and tickets visit: http://housewine.ca/news/news.php?pageID=52

What was your first food memory?

Linguini and clams

What was in your elementary school lunch kit?

Peanut butter and jam

Where did you first learn to cook?

With my father

Did you attend culinary school – if so, where?

Georgian College

Where has been your favourite place to work to date and why?

London, just an amazing city, whatever I wanted in the way of food I could have it or find it.

Who in the industry taught you the most?

Frank Dodd

What is your favourite style of cooking?

Modern

What is your favourite ethnic cuisine?

Japanese

What ingredient(s) can’t you live without?

Cold Pressed Canola Oil

What are the most essential tools for cooking?

Misono Carving knife

Do you have an unforgettable taste combination?

Sea Bouckthorn and Dark Ale

Ingredient you can’t get enough of?

Sea Buckthorn

Ingredient that will never touch your lips?

Pink Peppercorns

What is your most prized possession?

My family

What basic recipe/s do you advise for cooking novices to learn as a starting point?

Ham and parsley terrine

What’s your go-to comfort food?

Tart flame

What’s your favourite cocktail?

Champagne, just champagne

Do you have a guilty pleasure?

French Cheese.

What’s your definition of a perfect meal?

Alone at La Grenouillere

What do you always have on hand for last minute entertaining at home?

Morbier

How do you unwind after service?

I don’t. Work stays at work.

Most overrated food trend?

Fluke

Favourite culinary destination?

France

Most memorable meal last year?

Noma

If you weren’t a chef what career would you have pursued?

Photographer

What would you eat at your last meal?

Champagne, caviar, bread and butter

Who are you dream dinner companions?

Marco Pierre White, John Boham and Ricky Gervais

What do you do in your off time?

Time with kids and family.

Where do you eat in your city when you are not working?

Little Korea

Are there some regional dishes your city is known for? 

Pig tails, whoopie pie, sauerkraut and smoked pork

What is the dish/dishes your restaurant is known for?

 There are none.

_________________________________________________________________________________________

What dish will you be cooking for Gold Medal Plates?

Not telling

Why did you choose the particular wine/beer pairing for the dish?

I had no choice.

What ingredients have you brought with you?

Secret

Who have you brought with you to assist?

Matt and Brendan

For the black box competition are there any strategies that you will employ to succeed?

Praying

What challenges do you have to face as your travel to another destination to cook?

The unknown

Who do you see as the toughest competitor this year?

Michael Decker

What was your first food memory?

As a child I called it ball soup, an ultra rich clear chicken stock that mom had simmered all morning.  Mom would scoop out some stock with little bits of vegetables and chicken and cook these little pasta balls in it. She always served it with a sprinkle of parmesan cheese. (I now I know those balls by their real name, Acini Di Pepe) The smell of that chicken stock filling the house would always make me hungry!

What was in your elementary school lunch kit?

Very standard for the most part, except for the occasional Nutella sandwich before anyone had heard of Nutella.

Where did you first learn to cook?

Although only a few of my parent’s friends when I was growing up were Italian, the ladies were all unbelievable chefs! We would go to dinner parties and I would sit in the kitchen and just watch with amazement as they effortlessly produced fresh pasta, gnocchi, lasagna, ravioli, stuffed artichokes and tender veal scaloppini to name a few. They were always animated and often spoke in an unfamiliar language, but I could tell this was not a job for them but something they loved and took great pride in. That’s where I learnt to cook!

Did you attend culinary school – if so, where?

Yes I went to Winnipeg’s Red River College Culinary Arts School.

Who in the industry taught you the most?

I have had several mentors I could mention that were all chefs, but I would have to say my current boss Doug Stephen President of WOW Hospitality has taught me the most. He taught me what effusive hospitality means, attention to detail and most of all integrity.

What is your favourite style of cooking?

BBQ anything!

What is your favourite ethnic cuisine?

Although I love all Asian cuisines in general, I have to say my absolute favourite is Italian.

What ingredient(s) can’t you live without?

Garlic and chilies.

Ingredient you can’t get enough of?

Vine ripened tomatoes from my back yard!

Ingredient that will never touch your lips?

Can’t think of one.

What basic recipe/s do you advise for cooking novices to learn as a starting point?

Beef stew is a good one; if you can make that, it’s easy to alter ingredients and proteins to come up with brand new dishes using the same basic technique.

What’s your go-to comfort food?

Homemade waffles with butter, whip cream and maple syrup, great smoky bacon and fresh fruit to round it out!

Do you have a guilty pleasure?

Yes…..

What’s your definition of a perfect meal?

One I did not have to cook, accompanied by a nice glass of wine.

What do you always have on hand for last minute entertaining at home?

Entertain at home, what’s that?

How do you unwind after service?

My drive home listening to music usually does it.

Most overrated food trend?

Using chemicals that you can’t pronounce.

Favourite culinary destination?

Italy definitely.

Most memorable meal last year?

Christmas dinner with my entire family together in Winnipeg wins by far

If you weren’t a chef what career would you have pursued?

I would love to have been a photographer.

What would you eat at your last meal?

Terrine de Foie Gras on brioche toast, fresh oysters, lobster and Champagne.

Who are your dream dinner companions?

Ghandi and Salma Hayek

What do you do in your off time?
I have a cottage by Lake Winnipeg my wife Holly and I love to spend time at. We also love to golf together.
Are there some regional dishes your city is known for? 

Perogies are a great heritage comfort food, as well as very tasty smoked Goldeye. Goldeye is a very regional fish mostly from Lake Winnipeg that is lousy fresh, but becomes fantastic when it is hot smoked over an oak fire.

_________________________________________________________________________________________

What dish will you be cooking for Gold Medal Plates?

It will be representative of great things Manitoba has to offer, with our fresh water fish front and center.

Why did you choose the particular wine/beer pairing for the dish?

The clean crisp Brut Rose seemed a perfect balance to the light fish.

Who have you brought with you to assist?

Two very talented chefs from our WOW Hospitality group, Simon Resch and Tristan Foucault

For the black box competition are there any strategies that you will employ to succeed?

Just don’t try to get over complicated, its only 1 hour!

What challenges do you have to face as your travel to another destination to cook?

Working in a strange kitchen and getting all the food there safely are the biggest challenges.

Who do you see as the toughest competitor this year?

These are all great Chefs , all formidable challengers.

What was your first food memory?

Eating my Oma’s fresh made raisin bread with fresh melting butter!

What was in your elementary school lunch kit?

Chicken noodle soup, or if mom didn’t listen a bologna sandwich with mustard and relish (still makes me cringe)

Where did you first learn to cook?

Watching my mother and Father cook

Did you attend culinary school – if so, where?

SAIT Polytechnique here in Calgary

Where has been your favourite place to work to date and why?

Rouge, working with incredibly talented cooks creating inspired cuisine

Who in the industry taught you the most?

Chef’s Simon Dunn, Georg Windish and Vincent Parkinson, couldn’t have asked for better guidance

What is your favourite style of cooking?

Simplistic flavors with strong technique

What is your favourite ethnic cuisine?

Japanese

What ingredient(s) can’t you live without?

Salt, olive oil, butter and Foie Gras

What are the most essential tools for cooking?

A strong palate, sharp knives and an open mind

Do you have an unforgettable taste combination?

Bee pollen and foie gras

Ingredient you can’t get enough of?

Olive oil

Ingredient that will never touch your lips?

Raw garlic

What is your most prized possession?

My wife and Kids

What basic recipe/s do you advise for cooking novices to learn as a starting point?

A Choux Paste

What’s your go-to comfort food?

Dried Pork Sausage

What’s your favourite cocktail?

Scotch…

Do you have a guilty pleasure?

Pain au chocolat

What’s your definition of a perfect meal?

Well seasoned, Loved food with the people I care about

What do you always have on hand for last minute entertaining at home?

A Grocery store two minutes away…

How do you unwind after service?

My twenty minute drive home with my thoughts

Most overrated food trend?

Gluing meats together that nature didn’t intend!

Favourite culinary destination?

Cayman Islands!

Most memorable meal last year?

Tasting menu at Rush here in Calgary, tasty food

If you weren’t a chef what career would you have pursued?

Retirement

What would you eat at your last meal?

A whole Roasted lobe of Foie, sea salt, quince jam and about three baguettes from Paris

Who are you dream dinner companions?

My wife and family

What do you do in your off time?

Off time?

Where do you eat in your city when you are not working?

Muse, Rush and The Blind Monk here in Calgary

Are there some regional dishes your city is known for? 

We are know for our Elk, Bison and beef

 What is the dish/dishes your restaurant is known for?

I think we are known for our tasting menu, eight course of delicious creative food.

_________________________________________________________________________________________

What dish will you be cooking for Gold Medal Plates?

I’ll be cooking a Blackened Butter Milk Catfish, with Aged Cheddar Biscuit and Grits

 Why did you choose the particular wine/beer pairing for the dish?

We think it’s tasty.

What ingredients have you brought with you?

Too many

Who have you brought with you to assist?

John Paul Pedirney and Darren Deberg, Two hard core cooks

For the black box competition are there any strategies that you will employ to succeed?

COOKFAST

What challenges do you have to face as your travel to another destination to cook?

I don’t think I have enough space, it’s always a challenge going into unfamiliar kitchens

Who do you see as the toughest competitor this year?

Everyone of the Chef’s coming, we all played hard to get here.

Refuel Restaurant & Bar, specializing in local, seasonal, comfort food, reveals a three-course prix fixe menu for individuals and a romantic five-course menu designed for couples to share, available on Tuesday February 14. Guests are invited to relax at the open kitchen bar with a burger or savour one of these charming menus in the dining room. Menus are priced at 3 courses for $40 and 5 courses for $60 per person, respectfully.

Valentine Menus:

three-course menu

$40

creamy celery root soup

with accompaniments 

 or

warm mushroom & spinach salad

grana padano, bacon

or

crispy pork cheek terrine

grainy mustard, cornmeal, lemon

or

lemon herb risotto

albacore tuna tartare

~

wild bc salmon

braised leeks, lentils, frisee

or

sloping hill farm pork

caramelized brussels sprouts, white beans

~

peanut & chocolate parfait

honeycomb, vanilla ice cream

or

tahitian vanilla creme brulee

shortbread cookie, seasonal fruit

five -course menu designed for two 

$120 ($60 per person)

 sawmill bay oyster

~

warm mushroom & spinach salad

grana padano, bacon 

or

lemon herb risotto

albacore tuna tartare

~

the cure’s salumi
housemade bread, grainy mustard, pickles

or

steamed local manila clams

fennel sausage, red chili

~

whole duck

confit spaetzle, pickled mustard seed vinaigrette

or

40 day dry-aged ribeye steak

18oz cut, mushrooms, gnocchi, chives

or

seared qualicum scallops

cabbage, bacon, brown butter, lemon

~

apple strudel

maple sorbet

or

oatmeal stout float

vanilla ice cream

Valentine’s Day Details:

Price:

three-course menu – $40 per person

five-course menu for two – $120 ($60 per person)

Seating Times:

Refuel is offering flexible seating times to accommodate pre and post movies at Fifth Avenue Theatre, located just two blocks away.

Reservations:

Reservations are recommended.

Guests can reserve by calling 604 288 7905.

Additional Information:

The Refuel dry-aged beef burger will be available for those looking for a quick bite on February 14. The burger & beer special for $15.50, available from 11:30am – 6pm and 9pm – 10pm (please note Refuel breaks between services Monday – Friday from 2:30pm – 5pm) will also be honoured. 

Tuesday February 28th 2012 6:00 p.m. @Seasonal56 @GoatsPrideDairy

Goat’s Pride Dairy attending producer ( http://www.goatspride.com/) $45 per person/ $40 per diner’s club member

To start:

Tasting of Goat’s Pride dairy cheese with seasonal compotes and house crackers

Dinner (served family style)

Salad

Barnston Island greens, Goat’s pride feta cheese, house pickled Glen Valley beets, In Season Farms hazelnuts, and a Stuber’s honey and organic balsamic vinaigrette

Pasta

House gnocchi with Six Master’s lamb Bolognese; minted goat’s milk ricotta cheese

Main

Braised beef short ribs; port wine jus

Goat’s Pride blue capri mashed potatoes

Seasonal vegetable medley

 Dessert (plated)

Fraser Valley strawberry and Goat’s Pride Dairy chevre cheesecake; strawberry frozen Goat’s pride yogurt; balsamic reduction

Italy Encore

While Italy can be one of the most challenging regions to understand, it can also be one of the most rewarding. Our 101 on Italian wines is back by popular demand. This sit down seminar will help you understand the labels, demystify Italy’s various regions and introduce you to some of the most characterful indigenous grape varieties such as Aglianico, Nero d’Avola and Greco di Tufo. You will also have the opportunity to try the iconic wines of the regions of Brunello, Barolo and Amarone.

Date: Friday, February 17th, 2012

Time: 6:00 – 8:00pm

Venue: Legacy Liquor Store, Millennium Village

1633 Manitoba Street, Vancouver, BC

Cost: $75 (includes HST)

For more information and tickets please visit: http://housewine.ca/news/news.php?pageID=53