One more day until Kelowna where the mystery bottle of wine is revealed! Chef Jan Trittenbach has been here before and he’s back. Now at Soltice Seasonal Cuisine in Edmonton, his answers follow.

Tell us a little bit about your restaurant and/or style of cooking.  

We are a small boutique restaurant with 40 seats. We change our menu every three month with the focus on seasonal ingredients.

What would be your ideal food day? 

For breakfast fresh croissants from the bakery around the corner with home made jam, cheeses and dry cured meats. For dinner a cheese fondue with friends and family.

What ingredient do you always have on hand?

Butter, garlic

What’s your go-to recipe when you’re eating at home?

I eat a lot of pasta dishes at home

What equipment do you wish you had in your kitchen?

Rational oven

What cookbook would you suggest for a gift for your foodie friends this year?

My business partner bought me “Manresa” by David Kinch. I also like the “eleven madison park” by Daniel Humm.

Any hints on what dish you will be preparing for Gold Medal Plates?

Something similar to the regional competition dish

What wine/beer/libation are you pairing with this year?

I’m pairing with Sandhill “small lots” three

Who is coming with you?

Jamin Sharp and J.P Leblanc

What country/city would you travel to just for the purpose of eating? 

I travelled to NYC with my business partner to eat at eleven madison park, per se and WD-50. It was incredible.

What is in your home refrigerator? When did you last cook at home?

My fridge is pretty empty. Usually some milk, butter, cheese and jam. I only cook at home on my day off on Sunday. That’s the only day my fridge is filled with food.