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 the scoop on Ned bell from YEW Seafood + Bar at Four Seasons Vancouver.
Tell us a little bit about your restaurant and/or style of cooking.
We are a Seafood Restaurant, a Sustainable Seafood Resto! And, its tasty!
Where do you eat in your city?
I eat a lot of sushi, (Zest) pizza, (Via Teverre and Nicli) ramen and veggies!
What would be your ideal food day?
An early morning on the boat fishing followed by the Farmers Market and then a family dinner with the bounty!
What trend do you wish would die?
Non. I like the idea of food trends as they show evolution in food tastes and peoples inspirations
What trend/s do you wish would be next?
Sustainable seafood being the only conversation we have. 100%
What ingredient do you always have on hand?
Vancouver Island Sea Salt. Great salt is a flavour enhancer, and Van Isle Sea salt makes my fish dishes rock and roll with simple clean flavour
What’s your go-to recipe when you’re eating at home?
My wifes turkey spaghetti
With the holidays coming up, could you give us something easy to prepare that would impress? Recipe please.
Dungeness Crab Tacos
SERVES 2 (3 small tacos)
Ingredients:
Juice and zest of 1 lime, divided
2 tbsp (30 mL) miso paste
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) maple syrup (may be substituted with honey)
1 cup (250 mL) canola oil
1 ripe avocado
Sea salt
Freshly ground pepper
3/4 cup (180 mL) fresh cooked Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
1/2 cup (125 mL) radish sprouts
Togarashi spice (Japanese chili powder with nori, sesame & orange zest)
Method:
- Set aside 1 tsp (5 mL) of lime juice for the avocado.
- Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
- Canola oil in a blender to make the dressing.
- Mash avocado with a fork.
- Season with 1 tsp (5 mL) lemon juice, salt and pepper.
- Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.
To Serve:
- Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
- Spoon the avocado mixture onto a plate and place assembled tacos on top.
- Garnish with radish slices and sprouts.
- Garnish with Togarashi spice
What do you want for food/food equipment gifts this year?
Ha, well, an entirely new home kitchen 😉
What cookbook would you suggest for a gift for your foodie friends this year?
True North by Derek Dammon and Chris Johns. Hands down.
Any hints on what dish you will be preparing for Gold Medal Plates?
I am calling it ‘Sea Stars’
I also surveyed my facebook followers (many are chefs as well) as to what questions they would like answered by chefs when I interview them.
Why do you cook? Fame? Love? Pleasure?
I cook because of what it does, brings people, family and friends together. That’s why I started cooking, for my brother and sister, its still the reason I cook. To gather around a table and share the day.
What do you think of yelp?
I don’t pay much attention to these sites. I love SoMe but its can be too much sometimes.
What’s your favourite dish, at home or out?
Bella Gelateria Gelato. Its my indulgence when I am alone after a long day in the kitchen.
