Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates for the BC spot in the Canadian Culinary Championships held in Kelowna in February. We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Luca Paola from Sunset Organic Bistro at Summerhill Pyramid Winery in Kelowna.
Tell us a little bit about your restaurant and/or style of cooking.
The kitchen at the Sunset Organic Bistro at Summerhill Pyramid Winery is not like any other place I have ever worked in. It is unique thanks to the onsite gardens and the people who have invested so much into the land. We strive to be organic, local, sustainable, seasonal and fresh. My style of cooking is mostly Mediterranean with some international influences and flare.
Where do you eat in your cit
y?
Being a chef, I naturally work long days and late nights, so it sometimes leaves me choosing fast food or take out. On days off I like to spoil myself and eat food from great local spots like Waterfront Wines, Mission Hill, Raudz Regional Table or Bacaro.
What would be your ideal food day?
An ideal day of food for me would bring me back home into my mom’s kitchen where I could eat some of her homemade pizza or pasta.
What trend do you wish would die?
I feel the trend that is least attractive to me is having a starch on a plate. I would like to stray away from meat, potatoes, and veggies. It is an old school idea that all three live exclusively on a plate together. I love plating a piece of fresh fish on top of some risotto or duck breast with some local beets. That’s the simple, tasty and complimentary style of food you will see on my menus.
What trend/s do you wish would be next?
This is a growing “trend” to some people and in some areas of the world, but ideally I would love to see everyone try to transition all the way to organic food, that is local and sustainable. I don’t understand why anyone would order blueberries from half way across the world when they are just around the corner from you in your own town or province. I think that 100-mile diets are an inspired way to feed your guests.
What ingredient do you always have on hand?
It is probably a cliché answer but I am going to say salt or possibly a good quality olive oil. And butter. I also love butter!
What’s your go-to recipe when you’re eating at home?
Our go to meal isn’t so much a recipe but something we can slap together in a few minutes. Meat, cheese, pickles and spreads is all we need with a great glass of BC wine.
With the holidays coming up, could you give us something easy to prepare that would impress? Recipe please.
Granola bars
3 cups of oats toasted
1/2 cup of coconut toasted
1/2 cup of sunflower seeds
1/2 cup of sesame seeds
1/2 cup of pumpkin seeds
1/2 cup of raisins
1/2 cup of dates chopped
1/2 cup of dried cranberries
1/2 cup of apricots
(you can substitute just about anything you like for this part. Say if you don’t like pumpkin seeds just add more sunflower seeds or if you are allergic to coconut you can increase another item like sesame seeds or replace it with something like spelt kernels)
5 oz butter
5 oz brown sugar
1/2 cup honey
1/2 cup corn syrup
– Toast all dry goods except the fruit
– Mix toasted nuts and grains with dried fruit in a large bowl big enough to hold everything.
– Bring all the wet ingredients to a simmer in a small pot and you have a smooth consistency.
– Working quickly, pour butter sugar mixture over dry ingredients and mix well
– Press into sheet tray or baking pan and roll with a rolling pin to insure that it is packed down.
– cool until set and cut into desired shapes
– drizzle with white or dark chocolate to finish
What do you want for food/food equipment gifts this year?
I have been hoping for a Pacojet for a while now. But a truffle slicer would be nice.
What cookbook would you suggest for a gift for your foodie friends this year?
Eleven Madison Park: The Cookbook is one of my favorites. There are a lot of good recipes that one could potentially do from home if they have some knowhow.
Any hints on what dish you will be preparing for Gold Medal Plates?
It is a dish I like to call Duck, Duck, Goose. It has smoked duck breast and confit duck leg, and some foie gras. You’re just going to have to wait to see what accompaniments finish the dish.
What country/city would you travel to just for the purpose eating?
New York City! So many wonderful places that I need to try before I die.
What inspired you to get into this industry?
The fact that I have always held a kitchen job and I didn’t want to become an accountant. My mom too, I guess.
What is your secret to perfect scrambled eggs?
Separate the egg yolks and whisk the whites until light and fluffy. Reincorporate the yolks, season with salt and pepper and pour into a non-stick pan with a little bit of butter. The pan should be almost smoking hot. Stir vigorously until just barely set. The carry over heat will finish cooking the eggs. Perfect!
