{"id":43954,"date":"2019-10-14T10:44:18","date_gmt":"2019-10-14T17:44:18","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=43954"},"modified":"2026-09-30T16:16:46","modified_gmt":"2026-09-30T23:16:46","slug":"eat-vancouver-q-a-with-chef-jonathan-gushue","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/eat-vancouver-q-a-with-chef-jonathan-gushue\/","title":{"rendered":"EAT! Vancouver Q + A With Chef Jonathan Gushue of Fogo Island Inn"},"content":{"rendered":"

Chef Jonathan Gushue – Fogo Island Inn<\/h2>\n

As one of the EAT! Vancouver Ambassadors, we\u2019re catching up with the chefs at this culinary festival and here we have a bit about Chef Jonathan Gushe of Fogo Island Inn!\u00a0 EAT! Vancouver<\/a> takes place from November 4 to 9, 2019\u00a0 and features culinary collaborations between award-winning local and special guest chefs from across Canada and the United States. Experience a culinary experience like none other from this year\u2019s events including: EAT! Dinner Series, EAT! Harvest, EAT! Pastry Day and EAT! Expert Classes. Here’s a little bit about Chef Jonathan Gushue who will be collaborating with Chef Ned Bell for a dinner at The Vancouver Club<\/a> and also at the EAT! Vancouver Harvest<\/a> Celebration on November 8, 2019.<\/p>\n

\"executive<\/a><\/p>\n

Tell us a little bit about your restaurant and\/or style of cooking.<\/strong><\/p>\n

My cooking style is contemporary with ingredients sourced locally.<\/p>\n

Where do you eat in your city?<\/strong><\/p>\n

I like to get coffee at Sexton\u2019s Cafe in Tilting, NL and I like to eat at local restaurants, Bangbelly<\/u> and Scoffs<\/u>.<\/p>\n

What would be your ideal food day?<\/strong><\/p>\n

I would have breakfast at Cafe Royal<\/u> London, UK, I would have my lunch outdoors in Seasalter, Kent, and I would have supper in Spain at Asador Etxebarri<\/u>.<\/p>\n

What trend do you wish would die?<\/strong><\/p>\n

None \u2014 I choose to not fixate on trends as they may be working for other cooks.<\/p>\n

What trend\/s do you wish would be next?<\/strong><\/p>\n

None \u2014 although I do see natural cuisine becoming more popular, which I find a good thing.<\/p>\n

\"d<\/a><\/p>\n

What ingredient do you always have on hand?<\/strong><\/p>\n

I always have locally made Fleur de Sel from Saltbox Salt on Fogo Island, NL.<\/p>\n

What\u2019s your go-to recipe when you\u2019re eating at home?<\/strong><\/p>\n

My father\u2019s linguine and clams.<\/p>\n

What equipment do you wish you had in your kitchen?<\/strong><\/p>\n

A centrifuge.<\/p>\n

\"a<\/a><\/p>\n

What cookbook do you suggest every cook should have?<\/strong><\/p>\n

The French cookbook, Larousse Gastronomique.<\/p>\n

What is one of the dishes you will prepare for Eat Vancouver?<\/strong><\/p>\n

I will be preparing Lettuce Pudding with Snow Crab.<\/p>\n

What are you most looking forward to about Eat Vancouver?<\/strong><\/p>\n

Going back to visit, I haven\u2019t been in Vancouver since 2003.<\/p>\n

\"a<\/a><\/h3>\n

Stewed Turnip, Pickled Chestnuts and Mussels<\/strong><\/h3>\n

Serves 4<\/p>\n

1 small yellow turnip (rutabaga\/swede) 2 tsp sugar
\n2 tbsp unsalted butter
\n350g mussel meat, cooked, picked and cooking liquid reserved 400ml chicken stock
\n1 slice salted back fat (can sub bacon) 200g chestnuts, cooked and peeled 150ml currant leaf vinegar
\n100ml maple syrup 1 tsp kosher salt
\n1 shallot, minced
\nParsley and chervil, chopped 2 spring onion, sliced
\nSalt and pepper<\/p>\n

Method:
\nPeel the turnip and cut into 5mm dice. Stew the turnips in 1 tbsp butter, sugar, chicken stock, back fat and salt under a piece of parchment. Cook until tender, 6 minutes approximately. Discard back fat.
\nCombine the vinegar, kosher salt and maple and warm just enough to dissolve the salt. Cool and pour over chestnuts. Store in sealed container, refrigerate indefinitely.
\nFoam the remaining butter and add the shallot. Cook until soft, without colour. Add the turnip with its cooking liquid. When the turnip is just warm remove the chestnuts from the pickling liquid and add to stewed turnip. When warm remove from the heat and add the musses and herbs. Taste and season with some of the mussel liquid of needed. Fish with freshly ground black pepper.<\/p>\n

Photo Credits – Paddy Barry, plated images and Steffen Jagenburg, Chef\u2019s headshot<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Jonathan Gushue – Fogo Island Inn As one of the EAT! Vancouver Ambassadors, we\u2019re catching up with the chefs at this culinary festival and here we have a bit about Chef Jonathan Gushe of Fogo Island Inn!\u00a0 EAT! Vancouver takes place from November 4 to 9, 2019\u00a0 and features culinary collaborations between award-winning local<\/p>\n","protected":false},"author":2,"featured_media":43955,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34410],"tags":[3600,7208,8672,8671],"class_list":["post-43954","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-restaurants","tag-eat-vancouver","tag-featured","tag-fog-island-inn","tag-jonathan-gushue"],"acf":[],"yoast_head":"\nEAT! 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