Working with Iron Chef Kimio Nonaga and making sure he doesn't notice that my Mac is not an atom splitting razor like his is....

Things I wanted to steal but did not; the yuzu and mircoplane.

Butlered Reception, note I left the cling film on to prevent an Iron Chef from creating Jerek Sashimi.
"Nanami Lamb Tenderloin", Roasted Lamb Tenderloin marinated with seven kinds of spices.
"Tarabi-Gani & Shiro-Negi Salad", King Crab and Japanese Leek Salad, Truffle Oil & Japanese Mayo Dressing.
"Maguro Karashi Sumiso", Seared Tuna with Japanese Mustard and Miso Vinaigrette Sauce.
"Vegetarian Nama-Harumaki", Rice Paper wrapped with assorted Vegetables, spicy Sesame Sauce.

Otoshi (Cold)
Amuse Bouche
Italian Black Truffle Flan
Wine: Vino Spumante - Pinot

Cold Appetizer
Four Composed Japanese Tastes
Home made Sesame Tofu, Spinach Mushroom Medley, Foie Gras Opium Poppy Seed Pate, Satsuma Potato Beggar's Bag.
Wine: 2009 ll Vendemmniale Gavi DOCG

Toshi invading my happy spot. Slicing blue-rare wagyu rib-eye.

SASHIMI (TIEDE)
Kuroge Wagyu Tataki
Sliced Black Wagyu Rib-eye with "Ponzu Sauce", Shisso-Flavored Potato Salad.
Wine: 2007 Roccanivo Barbera D'Asti

Iron Chef Nonaga making a sample plate. We did this too, only without the chopsticks and sure handedness he seemed to ooze.

YAKIMONO (Hot)
Cherry Wood Smoked Miso, Marinated Canadian Salmon and Scallop.
Wine: 2009 ll Sensale Roero Arneis DOCG

TOMEMONO (Hot)
Rice-dusted Crisped Fluke with "White Snow".

To plate,
Iron Chef: Chopsticks.
Us: Fish Spatulas.

SHOKUJI (Hot)
Duck Two Ways
Steamed Minced Duck, Japanese Mushroom Rice "Puck", Simmered Duck Breast with "Hot-Spring" Egg.
Wine: 2005 Barolo Sant'Ambrogio

Dessert (Cold)
Nonaga Original Japanese Cheesecake, "Kinako" & Black Bean Ice Cream, Fried Sugar coated Sweet Potato.
Wine: 2009 Moscato D'Asti DOCG

Culinary Greetings! It has been a little while here at BOHK with an update, however it is the busy season up on 'C' Floor at the hotel and there is lots to do other then post post post. Today I have time so I thought I would showcase the 7 course Japanese Iron Chef for 150 pax we did recently.

Overall it was really really interesting to see the new ingredients and methods involved in such a different culture. I took away many new inspirations but left the yuzu and mircoplane behind!


-Jerek

End of my twenties (sound of clinking!) and Vanessa with her new Epic dessert offerings (note the dainty plate presentations!)

I recently turned an eye-popping, RRSP/health insurance severely-considering 30 years old!

To celebrate (term used loosely if not completely false), I insisted on friends and food.

We dined at Grazies, a well established Italian place with a low price point but traditional and tasty. With 8 people and more wine and prosecco than I will openly admit, the bill still fell well south of $400.

From there, everyone spent the weekend at my place and behaved themselves wonderfully (*cough).

*Special note, the Sunday crepe brunch at my place rocked.

www.grazie.ca

Creme Brulee

Rooftop Garden Lavender Shortbread

*This is kinda cool. The pastry team takes some of the huge amount of lavender kept up on the roof and rests it in granulated sugar. From there it is a matter of making the shortbread. The lavender comes out brilliantly in the final product.

Strawberry, Pistachio, White Chocolate Semi Freddo

Wildberry - Chamomile Compote

Gianduja Crisp

Chocolate Banana Custard Cake
Almond Praline Gelato, Pate De Fruits

*WOO-HOO, my favorite dessert is finally on the menu. Je suis tres 'appy!




Hot Grand Marnier Souffle

Orange Anglaise, Chocolate Sauce

Perfectly old school and so so good.





I have news of sorts.

I have moved out of Epic and am now based primarily in the Royal York banquet kitchen. After more then 10 years of a la carte service, it is pivotal for myself to learn a new facet of this back of house industry. I will always keep my feet wet in a la carte (aka Epic, as its where my heart is) but for now I am incredibly stoked to work in one of the most busy and bustling banquet kitchens in the country. I have learnt so far that cardio is a great asset up there. Yesterday, I rode 30km on my bike to visit relatives and barely broke a sweat. Banquets will definitely be an awesome experience.



All that aside, this week marked the final week of my garden. All in all it was a huge success. 20+ lt. of tomato sauce, 6 lt. of vichyssoise, and pickled everything else. The winter is shaping up to be exciting culinary-wise at my home (Charcuterie!!).





-Jerek