Saturday, August 28, 2010

Epic, taking one for the team!

Rooftop Staff Meal
5:00pm-5:30pm
Simple stuff, 6oz. Strip (Rare)
Saute of Onions, Spring Salad, Filtered Water,
Awesome Views,
Mandatory Srircha Bottle...

August 22nd, 2010
Epic Staff Soccer Tourney!
AKA, the day I figured out I am no longer that spry...

Neil "Chico" Belasco standing over Shovgui "No Nick Name Yet" Agayev

*Neil taking the time to train the new guy on the cold line. Show the standards, stay consistent. Shovgui is doing well.

"Aahhhhhhhhhddd-a-mean?"

Like every single professional kitchen out there, stress is an accepted piece of the job here at Epic. After all, if you can't take the heat...

Cooks, Servers, Food Runners, Sommeliers, and Host's all endure more then their fair share of stress at times and each person handles it differently pending on their level of sanity.

Now, concurrently, while experiencing stress (CAN I GET SOME SERVICE PAH-LEASEEE!) it's vital for a signature restaurant to also have tight (like a snare drum) TIGHT team work. We rely heavily on each other to strive for perfection.

At times, these two elements of our profession can work against each other, At Epic, we build camaraderie through many facets. Staff meals are a big one. Not done very often, but when the weather is nice out, the reso's aren't too early, we sometimes get a chance to spend time out on the rooftop enjoying a simple meal. It's 30 minutes where little is said, everyone eats together, and we all get wonderful views and fresh air.

Restaurant manager Colin Van Sickle implemented a Soccer Tournament recently. 4 Teams were randomly selected and each team played 4-15 minute games. While my team did not win a single game per se, we ....won in spirit? The best laughs where saved for the complete lactic-acid build up felt by the entire Epic staff for the next 3 days afterwards.

Regardless, it was an amazing time with co-workers, topped by the generous service and beers of Mill Street Brew Pub.

-Jerek "Lot's-of-assists-but-no-goals" Bowman




















Monday, August 23, 2010

What is the difference between lunch and a luncheon?

House Made Salmon Gravlax
Local Greens and Hand Picked Rooftop Floral, Asparagus,
Muscat Dressing, Creme Fraiche
Norther Woods Mushrooms and Truffle Ravioli
'Monforte' Fresh Chevre, Tarragon, Sunchoke Cream Sauce

B.C. Halibut Poached in Lemongrass Milk
Salad of Heirloom Tomatoes, Cucumber, and Yogurt,
Rosti Potato, Chive Oil, Gin-Tomato Coulis

Ontario Lamb Medallions and Braised Lamb Shank
Smoked Du Puy Lentils, Boar Bacon, Peperonata, Creamed Spinach,
Rosemary Jus

'Spring Creek Farms' 10oz. Striploin.
Oh mother, just look at the marbling. We had the opportunity to do a taste comparison between this and two other brands recently. When the tasting concluded, it was obvious to all involved that Spring Creek was the favorite. Not just because of the tenderness (which was beyond comprehensible) but because the taste was different. ...I wouldn't describe it so much as 'gamey' but more I would say 'grassy-er' tasting... It taste like it comes from a small farm. The meat has character so I am really pumped to see it in Epic.

IMPORTANT GARDEN UPDATE!!!
(beep ba beep beep beep...)


Shown above is my typical weekly harvest derived from all the sweat and tears I allowed my Father In-law to spare earlier in the spring.
For the very first year, I consider this crop to be really successful. Without the use of conventional steaks holding the Tomatoes/Cucumbers/French Beans, I have still managed a large yield.

Today, I must go back out and do it all over again, taking about 150 Tomotoes (Preserve), a dozen Jalepenos (Sauce), 20 French Beans (Fish Dinner), 4 Green Peppers (Laura wants Mexican this week) Carrots, Leeks, and Onions (Mirepoix).

I am starting to develop a serious backlog of entries for BOHK (<-I have decided it's an anagram). Definitely not a bad problem to have, but more to the point; rows of pictures are building up on the desktop computer, which according to my wife's facial expressions must be dealt with sooner than later.

I am a survivor, so I am taking a pro-active cue and updating the blog a little more often to make sense of our computer desktop again and to get rid of any potential proverbial digital elephants in the room:)

Astute,

-Jerek

Monday, August 16, 2010

The latest and greatest, trials and mistrials!

Niagara Ice Wine Glazed Foie Gras
Pickled Ontario Rhubarb
House Granola, Blackberry
*I was really happy with this dish. When I think of Niagara Ice Wine, ingredients like rhubarb, berries, and foie naturally come to mind. I added our own granola for a hint of vanilla flavour and texture. I feel 100% about this dish.
Aquavit, Cylinder Beet Cured Artic Char
Summer Asparagus, Fennel, Taggesica Olive, Citrus Salad
*Barry Mooney's dish. Not done in the traditional gravlax style. Rather, a brine was made with 55% kosher salt, 40% brown sugar, 5% aquavit, and the aromatics (fennel seed, orange zest, cylinder beet). The char was submerged and pressed for six hours. Final thoughts were it could have cured at least 2 more hours for the full cure but that's nit-picking. The colours and flavour really excited us.
Rabbit Rillette
Medjool Date Jam
*Working on new vessels for the charcuterie platter; we cleaned 1 rabbit, cured it for 16 hours in a kosher salt, parsley/thyme mix, confit'ed it in duck fat @ 190f for 8 hours, pulled the meat, added diced shallots, koziks mustard, black pepper, toasted fennel, a hint of orange zest and emulsified it with duck fat.
The jam is beyond easy. Pitted medjool date and water. Steep. Puree.
-Overall, the idea is great. However, we did two things wrong, which is to say, we did learn two things not to do the next time.
1st, Cure for only 8 hours, the lasting saltiness was too much. and
2nd, Do not bind the meat with only pure duck fat. We should have used a nice fortified stock to add moister, then finished it off with a little bit of duck fat.
The next round will be perfect.

Foie Gras Butter
*Not just taking Foie and launching it in a food processor with butter!
I like a 1:1 ratio of foie and butter.
1) Leave one pound of butter at room temperature.
2) Take one pound of foie gras and score the smooth side. Season with kosher salt. Using an oven-friendly skillet on high heat, (I actually take a small piece of foie and sear it off in the pan to "oil" it first) sear the foie score side down first , then flip (for the love of anything, use an off-set spatula!) and finish in the oven. It will be ready in 4 minutes when it feels like a rare steak.
3) Remove the fois, wait 4 minutes for it to cool slightly and put into the processor. Using a fine chinois, strain and reserve the melted fat from the skillet.
4) Add the butter into the processor and buzz until blended. Slowly add the strained fat, and finish off by seasoning with kosher salt, and Quatre D'epices (Equal parts Allspice, Cinnamon, Cloves, and Nutmeg). Strain it all through a fine chinois.

Canadian Artisan Cheese Plate
1608, Geai Bleu, Niagara Gold, Big Brother, Allegretto
Spiced Wild Blueberry Compote, 2010 RYH Rooftop Honey
Fig Brulee

*I am showcasing the cheese selection because I have just tried the raw harvest of the 2010 Royal York Honey and I am excited. The interesting difference between a single-sourced honey (The Beatles) compared to an everyday grocery store version (elavator music) is the complexity of the former.
This year's crop was distinct to my palate. First, strawberries, a hint of Rhubarb, and then a little fresh Grapefruit...
...I am convinced that like wine and its terroir, the bees and their surrounding really influence the outcome of the product. In this case, the terroir, not being the micro-climate and soil, but rather, the variable plants the bees travel to this year really seems to have worked out well. (I think I just figured out why we have a huge garden bed of lavender right by the hives up on the roof...)
~
The past couple weeks have proven to be very busy. I showcased what we have been focusing on in the restaurant, however, my own garden has proven to be an attention grabbing endeavor as well. This past week I have harvested about 150 tomatoes and preserved them (another blog idea...). The cucumbers are done for the year (18 of them) and this week I will need to harvest the french beans, jalepeno, and bell peppers.
-Jerek

Thursday, August 5, 2010

Purdy's Fishery, an Epic tour!

The Purdy's Store Front
(I took this shot as I pulled in. It's shot #7 of 8.
I had balancing issues.
I imagine the staff inside where wondering if this Royal York kid had ever seen a store front before...)

A boat with nets.

Mike and Jerek.
Two burly fishermen of the high seas.
I am over-reaching a little.
Purdy's is of course a seasonal venture when bringing in their own catch. I have been lucky enough to try the Whitefish, Pickerel, and Perch that they bring in when the timing is right. Nothing compares to day-caught in season fish.



Things you should not stuff your hand into #1!

The Scaler.
Fish have scales. This removes 99% of them.


Things you should not stuff your hand into #2

21st Century Fish Guillotine!
When you have 800 lbs of Perch coming in at a time, it's best to have help with a machine like this if you plan to sell your fish later on that day.


Things you should not stuff your hand into #3

The Spine Riper-Outer and Fillet Separator
(I am making up the names, but this is the function)



Purdy's Lake Huron Perch!

Caught that day, and after all the drama the fish have gone through, they come out looking like this. From here, a worker will clean up any impurities and this product is sold counter-top or at their Fish&Chip place attached to the fisheries.


A worker cleaning what I think, for a fisheries, really was already spotless in the first place.


The Fish Fry
It took me 1 hour to fry up 4 lbs. of Beer Battered Perch in this 40 year old fryer. It rocked. Beer, Fish, and Frying always does though.
Beer Batter
Ingredients
2 Cups A.P. Flour
2 Tbs. Kosher Salt
2 Tbs. Baking Powder
500ml. Beer (Use the stuff you hate, but is in the back of your fridge anyways because someone left a couple bottles after a party. Bud, Molson, anything mass produced...)
Method
1) Mix dry ingredients. Pour the beer into the dry. You may not need all of it. It should be thick like plaster. Do not over whip, it should still be clumpy.
2) Dredge the dry fish in flour, salt and pepper. Dip into the batter, slowly introduce the fish into the fryer, holding on to it for about ten seconds until it floats. Fry @ 375F until golden and delicious.
~

For years, I have been making semi-annual jaunts down to Sarnia, Ontario for family purposes. Usually, I find myself at the Farmer's Market (http://ontariofleamarkets.com/market/vendor-127/), where my Father-In-Law and I go trolling for seasonal ingredients to bring to the dinner table.
The last time I was there I noticed Purdy's had their own booth and upon closer inspection found out they are based in Point Edward, right next to Sarnia.
So I made myself known to the purveyors, Mike and Stephanie Purdy. They let me check out their shop and pepper them with questions for what must have seemed hours to them when it could not have been more then two tops.
After playing the curious, over staying house guest, I happily left with 4 lbs. of wicked that-day-caught Lake Huron Perch and went back to my Italian-Canadian enclave to commence a successful fish-fry.
-Jerek