Back of House Kitchen

I just noticed the first pic below could be packing a subliminal message...

2012-02-03T09:02:00.000-08:00

4:00pm Oysters and an amazing Riesling. Annnnnnnddddd go!

5:45 Foie Pate, same Riesling. Note to self, going down SO smooth. (Continue on!)

A moment of admiration.

7:45, Amazing Lamb Course... Heavy heavy 2007 Minervois... Life is love... LOVE...is life.....

FOCUS JEREK FOCUS!

10 O'Clock Something. The highlight. $80 Barolo with the Veal. Grown men do cry together sometimes.

1:15 am (Strained to look at the clock). "You know, maybe we can hold off on the cheese course until breakfast." -Mentioned after us trying Quebec Maple Whiskey.

FOCUS STEVE FOCUS!

Okay, I am going to copy and paste the menu that Steve (Shops for wines the same tedious way he shops for jeans) Ross and I shot back to each other a few times to finally get to where we wanted to go. Just a heads up, this took us 10 hours from start to finish and we did not get around to the manly cheese course... We DID drink most of the wine though.

Finally, here is your weekly link, and another reason I do not like Maple Leaf Foods.

http://ca.shine.yahoo.com/video/food-22429394/not-so-natural-deli-28187231.html

A Menu Which Shall Live in Infamy…

“Boys Day In, SO EVERYONE ELSE (Take a hike) MENU”

St. Lawerance Market Sourced Malpaques

Mignonette(Make a Double Batch Dec.23^rd), Lemon, Tobasco, Black Pepper… Yea…

I’m thinking a Burgundian White here, or even an Ontario white from prince Edward county, they are super minerally and CHEEP! (like the budgee) So Totally Man.

2010 Willm Riesling Reserve Vin D'Alasce

Pate De Canard

House Pickled Garden Vegetables, Bread to start sopping up the alcohol…

Fois Gras, Chicken Livers, Shallots, Garlic, Thyme, Port, Sherry, Truffle Oil, Egg Yolks(?), Room Temperature Butter

I want to see a reisling here

I like where you’re going with this Frenchie. Ontario Reisling? Orrrr Alsace?

(Same Wine as Above)

Lamb Scottaditta

Sicilian Green Olive Tapenade

Green Olives, Shallot, Garlic, Chili, Rosemary, Coriander, Orange Zest, Anchovies, Pepper, EVOO

Lamb Scottaditta What is this?

I am intriqued, because if I agree to this dish, YOU will be spear heading it.

Olive Tapanade, little cute cubed homefries (crispy)

Californian Pinot or maybe a tempranillo/garnacha

2007 Domaine Pierre Fil Cuvee Elisyces Minervois

Barolo Braised Veal Ossobucco (Cheeks?)

Mirepoix, Garlic, Wild Mushroom, Demi, Barolo, Honey, Sachet – Sous Vide

Alba White Truffle Polenta, Spinach,

Natural Jus

2005 Andrea Oberto Vigneto Rocche Barolo

~~Braised~~ ~~Beef Short Rib~~ I work shortribs to death everyday at work. I really super do not want this but I do offer two wildly wicked ideas I feel you would do for.A) Brunello or Something like it Braised Veal Ossobucco, Alba White Truffle Polenta, Wilted Spinach, or B) Spiced Braised Wild Boar, or Pork Belly, Basted Egg, Mushed Pea Hash

Make it sweet. Some sort of Awesome green here would be a great accompaniment.

Okanagan Cabernet/Merlot

It Sorta Feels Like… Warm Maple Pecan Pie

(Pate Brisee?)

Hot Cinnamon Spiced Clotted Cream

Quebec Sortilege

~~Warm Pecan Pie~~

~~Bourbon Crème Anglais~~

(I think we’re doing good for booze at this point) Good Call

~~Espresso with Booze~~

Fromage

Ash Rind Goat, Geai Bleu, Something Harder, Salty…

Honey and Bread

20 Year Taylor Fladgate Tawny Port

Dude I’m feeling Peckish..

Manly Cheese Selection

Stuff with mould on it

Unreasonably rare artisan stuff we will need to source and hide the credit receipt from the girls…

Fruity Fruit…

And Honey.

So totally! Done.

-Jerek

Foie-get a-beet it. (Just one of like 3 awful pun titles I came up with. I chose the family friendly one.)

2012-01-22T08:58:00.000-08:00

Heirloom Beet Salad, Torchon de Foie Gras Ribbons

Perfect Winter Salad as far as my ego is concerned. I love the idea of beets (earthy, sweet) mixed with foie gras (fatty, rich, expensive). I use creme fraiche to add a little acid. To make the ribbons, make a torchon, freeze it, then to order, run the torchon lengthwise across a sharp slicer and plate right away. Beets are cooked in citrus/butter/cranberry reduction au sous-vide for 4 hours @ 185.

I have gotten into the habit of attaching links at the end of my post because A) SOPA is trendy right now and B) It's what I am sourcing when I am not actually cooking. So again, here is more interesting stuff.

http://www.cracked.com/article_19410_5-absurdly-expensive-pieces-junk-food.html

-Jerek

Brodetto Abruzzese ("Heaven" in Italian I am pretty sure)

2012-01-16T06:42:00.000-08:00

That's God's arm going for that soup!!! ...Alright, it's my Father In-law, but I suspect God has hairy arms too.

I am pretty sure you cannot make a bad fish soup unless you go out of the way to do so. I have never tried, but I am convinced that if you took fresh fish, salt water, and heat, the result would be amazing. The fact that we are able to add such wondrous ingredients like fennel, saffron, and tomato only shows me that God is a foodie.

To me, this is the perfect dish. A) Totally get to use my crock pot. B) Totally get to eat half of what comes out of the Adriatic, and C) Totally have to make my own bread for it.

Recipe as follows;

Brodetto Abruzzese

Ingredients

1.5 Kg Assorted fish (Monkfish, John Dory, Halibut) but avoid more oily fishies like Salmon, and Sardines…

1 Sliced Onion
1 Cubed Fennel Stock
½ Stock of Celery Cut
1 Diced Carrot
4 tbsp. Red Wine Vin.
1 Bay Leaf
500g. Calamari (SQUIDINI!!!)
7 tbsp. EVOO (NOT 6 GOT IT!?)
3 Cloves of Garlic
Chili (TT)
2 Diced Tomatoes
1 Tsp. Tomato Paste
Saffron (Pinch)
Salt and Pepper (TT)
Fresh Chopped Flat Leaf Italian Parsley
1 kg. Mussels (and toss in a few clams to be sooooo awesome)
150ml. Dry White Wine (Drink the other 600ml while cooking this…)

Method

1) -Make a stock with the fish bones.

2) -Sweat the veg (Mirepoix) and delaze with the stock. Add the chili, tomato, and tomato paste.

3) -Bring to a light simmer and add the Squidini. Let cook for 1 hour.

4) - Using the white wine, cook the mussels (and awesome clams). Add everything (juice and all) into the soup.

5)-Add the remaining ingredients in for perfection.

For your amusement, I have attached an interesting link about 50 culinary words you may not know...

Article:

http://www.huffingtonpost.com/food-republic/foodie-terminology_b_1132354.html

-Jerek

White Bean & Truffle Soup, B.C. Spot Prawn Nage

2012-01-05T07:06:00.000-08:00

White Bean & Truffle Soup, B.C. Spot Prawn Nage

Ingredients

1 lt. Chicken Stock

1 tsp. Olive Oil
1 Ham Hock
White Mirepoix (1 Onion, ½ Celery Bunch, 2 Leeks)
Bay Leaf, Garlic, Parsley Stems, Black Peppercorns (All in Sachet)
Navy Beans
35% Cream
Salt
White Truffle Oil

Garnish

B.C. Spot Prawns

Whole Black Truffle, Sliced, cut as thin as a chiffonade
Butter

Method

Soak the beans for 24 Hours
In a large pot, sweat the onions, celery, and leeks until they become translucent, but do not colour.
Add the stock, ham hock, and aromatics. Bring to a slow simmer and cook for 45 minutes or until the beans are completely cooked.
Remove the sachet, use a hand blender to puree the soup. If possible, run the puree through a fine mesh strainer.
Once strained, season with Salt, Truffle Oil.
Finish with 35% Cream to adjust consistency.

Presentation (French Service)

For the Spot Prawns, Do Not Season, using a sauté pan, add a nub of butter on medium heat, add the prawns and cook for 1 minute on each side. Place in center of soup bowl.
Top the Prawns with a chiffonade of truffle and chives
Add a nub of butter to the soup, use a hand blender to froth, then quickly pour into a proper serving vessel. Pour into the soup bowl in front of your guest.

Soups are fantastic. Take a very good stock (That you made yourself like yesterday, add fresh ingredients, and generally, strain well).

This soup is pretty much about as easy as it gets. I love to serve bean soups (and thicker veloute styled soups in general) french-ed. The photo says it all. That is how a soup becomes sexy.

For your amusement, click on this link below. Funny. Haha.

http://www.cracked.com/article_19433_the-6-most-horrifying-lies-food-industry-feeding-you.html

-Jerek

Just when I thought I lost hair working in a kitchen, I went ahead and made a beautiful daughter...

2011-12-21T20:38:00.001-08:00

This shot is not nearly as funny when you happen to be the ever-worrying Father of this child. I have convinced myself she thinks this is her prune juice...

I would like to formerly introduce the newest apprentice of BOHK,
Ms. Meah Roselyn Ruthann Bowman.

Ms. Bowman brings a new exciting energy to BOHK with her constant high squeals of gratitude and loud shrieks of opinion. We look forward to starting out her apprenticeship with the very basics, from "Lait a la Mere" to "Goopy Oat Puree that she seems to really love" and beyond.

As the Chef of BOHK, I understand you (the eager apprentice) will strive to excel in your endeavours in the kitchen. I, (The Head Chef!) look forward to a respectable and mutual beneficial relationship in which we both shall learn, grow, and most importantly enjoy our time together when at BOHK. From the first moment I saw you, I knew you would be a perfect fit. On a side note, I have started a small collection of Bordeaux's (along with an RESP of course!) which you are allowed to enjoy (with me) starting in 2036.

-Chef (Dad)

Jerek Bowman/Barry Mooney, Graduates of Molecular Gastronomy 101. Plus a little self BOHK promoting!

2011-04-12T12:34:00.000-07:00

This is everything.

Actually, this is everything I could get into the shot. By far the best was the Reverse Spherical Green Olives seen in the center. It's best compared to laying on a beach somewhere tropical, finding twenty dollars, and paying off the mortgage; ALL IN YOUR MOUTH.

Chocolate Micro Sponge So cool. It's poured into a perforated paper cup, microwaved for 30 seconds and rested for a minute before serving. We played around with a Sweet Pea version as well. What I liked more was taking the finished product and dehydrating it to make it a cool crunchy garnish.

Lemon Juice in it's own little silicon molds... obvious...

Ohh... Reverse Spherification using Jasmine Tea... -then taking one of those nifty lemon ice cubes and putting it into the middle of the tea mixture to set it into a sweet freakin' rav. ...not so obvious...

Jasmine Awesomeness

Thermo Circulator. This one is only $750 (Can.) That is good news. Getting closer to justifying it at home...

Whoowhipped Aromatic EVOO... IN A CAN!!! This was golden. Add aromatic olive oil to an ISI Charger, N20 the dickens out of it and bobs your uncle. There is a similar method to producing Hollandaise via ISI as well, though, it does take a little time to Sous Vide the egg yolk/reduction mix.

Spherification... again... Melon and Cola. I think we are pretty much experts on this by now. Still a good trick to know though.

Chef John Placko schooling us at Humber College. Shown here creating "Carbonated Fruit". Take fruit, make sure it's cut smaller then the ISI Charger hole, launch it in with liquid (we like Grand Marnier) and C02. Fridge for a couple hours, dispel the gas (story of our lives...) and pour the newly fizzy fruit into a bowl. Serve with Sous Vide ISI Charged Sabayon because you are clever like that.

Fruit. Fizzy. Clever.

While you are at it... Take a bunch of tomatoes, blend them up with gelatin sheets and freeze the puree in a hotel pan.

The next day, wrap the frozen block into cheese cloth to form three layers and set on a cooling rack above a bake sheet. Walk away for a day leaving everyone in the kitchen awe-struck by your mysterious confidence.

Day #3 Strut into the kitchen and take the dispelled tomato water and add algin. In fact, go ahead and make a ravioli with it. Half way through setting the rav, whip out your trusty syringe and insert some basil oil into said rav. Let it set for an extra minute.

Place the beautiful "Spherical Tomato Water with Basil Oil" on any stupid random surface because you lack the foresight to find something that will make it visually pop. Next, taste it, or let someone you really want to impress taste it.

This is fun. Some people have strong opinions over molecular cooking. While cynics see it as a total fad, others are completely enthralled by anything coming from it. I tread into the grey here. While I think it offers some amazing methods and techniques, at the end of the day I will choose to use it as a way to compliment existing classic flavor profiles and combinations. It's a great tool to finesse, garnish, and make a dish that more interesting. More to come...

Finally, My editor said some shameless self-promoting was in order so we here at BOHK have some new links to hawk out. Observe the right hand side of the blog: note the RSS feed, as well you can now BOHK Yourself by subscribing to us through email, that way we can hassle you right on your 'pewter's front door. Lastly, enjoy the Video Foodie Bar and the snazzy new layout of it all. I'll leave you with one lasting proverbial question; why can't all internet browsers just get along?

-Jerek

Vanessa Fiorini and her cake and her french macaroons and her verbatim directions she sent me via BBM.

2011-03-30T13:06:00.000-07:00

Vanessa Fiorini of Vanessa Fiorini Cakes.

Her link is located on the Foodie Section here. ...please look to the right.

I love french macaroons. Much more in fact then their runty little cousins, the coconut macaroons. I asked Vanessa to send me pics and a recipe from her Blackberry the next time she had to make them.

This is a great example how one cook will write a recipe out to another regardless of the degree of difficulty involved in the preparation. Here is what she sent;

336g ground Almonds

444g icing sugar

270g Egg Whites

75g granulated sugar

5g meringue pdr

Whip whites and 75g sugar and meringue pdr, sift together ground almonds and icing sugar in separate bowl. When whites are at stiff peak fold in icing sugar/ground almond mixture . Pipe on to parchment lined trays let stand for 20mins. bake at 300f for 15 min.

http://www.waterlooregioneats.com/2011/03/jerek-bowman-chef-tournant-fairmont-royal-york/

Thank you Vanessa for the recipe and pics and basically doing this whole blog entry on your own. Awesome. Thank you as well for not always sticking around the Pastry Department, thus leaving your freshly made french macaroons completely defenseless. Your honest negligence is my gain.

-Jerek

The Pressure of Making Beef Bourguignon in 30 minutes, The Yoplait Competition, and a Couple Sweet Links.

2011-03-22T14:12:00.000-07:00

Barry ("Stop referring to me as C.W.C.") Mooney

Barry and I are currently running in a competition for Yoplait Yogurt. The rules are straight forward. Create one dish, either an app. or dessert which consists of 15% yoplait yogurt. Submit the recipe with photo. If they like what they see, a couple chef schools will recreate your dish. If they like what they taste, first prize is a thermomix. Second is an Ipad.

Stay tuned...

My mother bought me a pressure cooker for Christmas.

This is exciting because I produce a ton of pasta dishes in my domesticated Italiano household. Lo and behold, I do not always have time to braise lamb shanks for 14 hours to casually throw on a Gnocchi dish for two people. I do, however, have 1.5 hours. So this baby works great. Brown whatever, add appropriate vino, reduce au sec, add stock, sachet, cook for however long it takes to become love-me-tender, add mirepoix, cook accordingly, take credit for 14 hour braises. Bob's your uncle.

Behold; A lackluster photograph!

Straight from the pressure cooker; Beef Bourguignon, freshly made milk bread Take my word for it, this dish killed impressing people!*

*... my mom

Barry's stab at the prize;

Crisp Salmon Belly, Heirloom Beet Puree, Yogurt Basil Pistou, Watercress

Some links to check out;

http://www.youtube.com/watch?v=ErRHJlE4PGI&feature=player_embedded

Above is what I think local, sustainable cooking is all about.

http://shine.yahoo.com/channel/food/625-for-worlds-most-extreme-cookbook-2464072/#photoViewer=1

Ever see a $625 cookbook before?

To finish off, a F.O.H. buddy of mine left some pivotal notes about wine that I thought I would copy and paste here. So, enjoy.

Serving Wine with Food What, When and How to Serve Wine

Here are a few simple tips for serving wine and creating successful food and wine matching combinations:

Serving:

- Serve lighter wines before more full-bodied wines, younger wines before older wines, whites before reds and dry wines before sweet.

- Serve the wine at the appropriate temperature. Serve whites too cold and you will not smell or taste much. Serving reds too warm will make them taste flabby and alcoholic. Reds served too cold will taste overly tannic and acidic.

Ideal serving temperature guidelines:

Sparkling Wine 6-10 °C

Rosé Wine 9-12 °C

Lighter, unoaked Whites 8-10 °C

Fuller, oaked Whites 10-14 °C

Light Fruity Reds 14-16 °C

Medium, full Reds 16-18 °C

Late Harvest/Icewine 4-8 °C

- Decanting may be necessary for mature wines that throw a sediment- mature reds or port-styles -which can be bitter to the taste. It is normally not necessary to decant younger reds and whites.

- In terms of glassware, the simpler and plainer the glass the better. Glasses should be clear with a long stem. Tulip-shaped for whites, with a more rounded and larger bowl for reds. Sparkling wine is best served in tall and thin flutes, while Icewine can be served in white wine glasses.

- Clean glasses in very hot water, with no detergent coming into contact with the inside of the bowl. Air-dry or wipe with a clean linen cloth. Avoid storing glasses in cabinets or cardboard boxes which can leave an odour and affect the taste of the wine.

- Fill glasses no more than two-thirds full, so that the wine can breathe and be swirled around for full enjoyment of the bouquet and aromas.

Matching:

- Match the weight of the food to the weight of the wine. Full-bodied dishes with full-bodied wines, light with light.

- Take the whole dish into account when matching. This includes the sauce and accompanying vegetables.

- You can also match the wine with the strongest flavour on the palate, eg. An apricot sauce accompanying a roast pork loin is more pronounced or flavourful than the roast itself and the wine should be chosen with that in mind.

- If you had to single out one attribute that makes wines easier to match with numerous food types and flavours, it is surely acidity. Without acidity, wine would taste sweet and flabby and make average-to-poor food companions.

- Wines with good acidity make an ideal foil for salty, smoky, oily or buttery foods, as the acidity cleanses and refreshes the palate.

- Wines with some residual sugar are good matches for spicy or hot dishes.

- Complementary and contrasting flavours can contribute to successful wine and food pairings. A complementary match is dessert with a sweet wine, where the sweetness provides the common bond. An example of contrasting flavours is a fish dish with a cream sauce paired with a high acid wine like Riesling or Sauvignon Blanc. The wine's acidity makes the sauce feel lighter and livelier and accentuates the flavour of the fish like a few drops of lemon would.

- Dessert wines should always be sweeter than the dessert.

-Jerek

To the people who came up with wrapping a banana; will you have to SPLIT the promotion? A little sarcasm and a couple link-ups to awesome foodstuff.

2011-03-12T06:25:00.001-08:00

Yea.... this did happen.
What is the freakin' purpose of this? Does this give assurance and confidence to domesticated non-cooks or something? I am hoping this is not ACTUALLY serious. No way right..? Currently I pay $.69 a pound for a pile of fair trade organic top of the line bananas. ORRR, say $.30 per fruit, kinda wonder what the new markup is for the designer packaging above.
Kinda feel a little barfy looking at it...

Ok, on a way better more positive direction in the culinary world, check out http://umamiburger.com/gallery/
They are a Cali. based Burger Joint that makes everything in house. They process their own cheese!!! It's gloriously greasy food done right. I hooked you up straight to their gallery of food porn.

SECOND! Del Posto Restaurant has a series of youtube clips that showcase specific recipes. THIS STUFF IS OUTSTANDING!! The music and editing are enough to make me very jealous and enviable over the crap videos I use to put out in my skate days (like...wow, 10 years ago....really??).
http://www.youtube.com/results?search_query=del+posto&aq=f

-Jerek

In Over The Head Dinner Menu. (Part 3 of 3 in a trilogy of awesomeness and glory on the edge of disaster with amazing saves.)

2011-03-02T06:40:00.000-08:00

Arancini
Pea, Parmesan, Egg Yolk Explosion
Braised Pork Belly

Difficult To Do Right Polenta Terrine
Wild Scallop, Basil, Blood Orange Confit, Truffle Balsamic

Gnocchi
Sweet Lamb Sausage Ragout, Ricotta, Chilli Sprouts

Wine Pairing: Villa Cerna Chianti Classico Reserva DOCG 2007 Italy

Cleanser
Frosted Plum Soup, Ginger-Ale Caviar, Crème Fraîche Snow

Brined Lobster Under Pressure
Spinach, Pine Nuts, Sultana Raisins, Pressed Cauliflower
Oyster Emulsion, Atomized Rosemary

Wine Pairing: Domaine Barmes-Buecher "Herrenweg de Turckheim" Riesling 2008 - Alsace, France

Interesting Cheese Selection
Mimolette, Ash-Rind Goat, Something Borrowed-Something Bleu

Wine Pairing: Featherstone Estate Winery Select Late Harvest Cabernet Franc VQA 2008 - Ontario

EVOO Almond-Citrus Cake
Apricot Preserves, Moscato d’Asti Espuma
Cinnamon Fizz

There. That was fun. 8pax, 7 Courses, 5 Hours to eat, 4 Chefs throughout the prep and execution. I would really like to thank me.

Holy Crap I kid!

...and I suppose Mooney, Tinteri, Anins, and both Ross Brothers, one for the great photos, the other for going all the way to Québec for the perfect wine pairings.

-Jerek

In Over The Head Dinner Menu. (Part 2 of 3 in a trilogy of awesomeness and glory on the edge of disaster with amazing saves.)

2011-03-02T06:04:00.000-08:00

Lobster Coins. I was inspired by a FCI tutorial on how to properly use Meat Glue. I added my own little finesse to it though. Brining, and sous-vide with clarified brown butter. Note the complete red meat on the outside, and pure white middle.

My fridge down in the cold cellar on Thursday, Feb 24th, 2011 (11:08 pm).

Barry, taking time off from chirping me to come up with what I consider to be the best brined/spiced braised/seared pork belly I have had.

Molecular Gastronomy finally came into my house. It was high time to learn about it.

Humour.

Honest!

HA! HA!

The Ginger-Ale Caviar set-up.
From left; Ginger-Ale Gel (Sodium Alginate), Calcium Chloride Solution, Water, Ginger-Ale steeped with Ginger and Lemon.

Mark (thank you very much for your help and all the chemicals!) Anins, staring in fascination at the syringe (thank you to my family for the supply of syringes....) the Ginger-Ale Gel.

Ginger-Ale Caviar (Yes, it is liquid in the middle)

In the middle of the process for making the Wild Scallop Polenta Terrine.

This was the easy part. Cutting the whole thing was the tricky part.

Arancini Trouble Shoot Exam

So, the big issue with having an arancini stuffed with gelatin egg yolk is how long and at what temperature do you need to fry it so that a) It actually melts and does not remain a solid piece of crap, and b) It does not overcook and you look like a solid piece of crap.

We needed to know this before the dinner so we did a trial run...

The Answer;

350F for 2.5 minutes.

I was not kidding here. I really sprouted some chili. Look, I took a picture before I launched it into the Gnocchi.

-Jerek

In Over The Head Dinner Menu. (Part 1 of 3 in a trilogy of awesomeness and glory on the edge of disaster with amazing saves.)

2011-02-28T09:41:00.000-08:00

In Over The Head Dinner Menu

Friday, February 25^th, 2011

Arancini

Pea, Parmesan, Egg Yolk Explosion

Braised Pork Belly

To make the "Explosion", we made a Bechamel, added Parmesan to it, a couple sheets of gelatin, then tempted it into an equal number (by volume) into egg yolks. We let it set using Spadina Street Styles; we made the risso and stuffed it as much as we could (adding a whole pea as we went). Double breading it, we fried the balls at 350F for 2.5 mins. The freaking thing worked amazing.

For the Pork Belly, it was brined, braised in a Spiced Apple Broth at 275F for 4 hours, pressed in the cooking liquid, portioned, then seared a la minute.

To present, we strained the cooking liquid, added Blis Bourbon Barrel Maple Syrup, seasoned, and served.

Difficult To Do Right Polenta Terrine

Wild Scallop, Basil, Blood Orange Confit, Truffle Balsamic

For the Terrine, I made a force meat with the scallop, egg white, 35% cream, truffle, and seasoning, then ran the mixture through a tamis. I wrapped it in cling film tightly into a cylinder and sous-vide at 141F for 12 minutes in a court bouillon. Chilled it completely. I then made a bed of basil and gently wrapped it around the scallop cylinder and again, chilled.

For the polenta mix, I used by weight a 4:1 mixture of Cornmeal to Corn Flour for texture. I used a base of 1:1 Chicken Stock and 2% Milk. I finished with Parm, and Truffles.

I put a layer down into the terrine mold, followed by the scallop cylinder centered on top, after I poured the polenta to fill in the rest. I then wrapped tightly, and chilled completely.

Gnocchi

Sweet Lamb Sausage Ragout, Ricotta, Chili Sprouts

Wine Pairing: Villa Cerna Chianti Classico Reserva DOCG 2007 Italy

I followed my usual gnocchi recipe. The ragout was cool to make. I was inspired by the Del Posto Bolognese Recipe, so I made a brunoise of mirepoix, sweated it in a pan for 2 hours to an almost colourless paste. In a separate pan I slow-cooked the ground lamb to rid it of its fat and added it into the same pot as the mirepoix. Next I deglazed with a dry white wine, and stock. I added my own tomato paste and some 35% Cream. I simmered it for another 2 hours, then seasoned and smiled a lot.

The Ricotta was simple. Whole Milk, bring to a boil, add a pinch of Kosher Salt, Lemon Juice, let it split, strain, and let the curds drain in cheese cloth.

For the sprouts, I opened a few chillies a couple weeks earlier, placed the seeds in a container over some paper towels, and watered them daily and kept them in a warm dark spot. By the time the big night arrived, they sprouted lovely.

Cleanser

Frosted Plum Soup, Ginger-Ale Caviar, Crème Fraîche Snow

The soup itself Plum Confit, Coconut Milk, Vanilla, Organic Honey.

Creme Fraiche: 35% Cream, Lemon Juice, Kosher Salt - let it all rest at 16C for 24 Hours. Strain, Freeze what you need, and mircoplain to order.

Giner-Ale Caviar. lol. fun. Don't screw up! Bring 100ml Ginger Ale to a boil with some extra grated ginger and lemon zest. Strain into a blender and add 1 gr. Sodium Alginate. Mix very well. It will instantly thicken to a gel. You may need to eye ball this as scales suck at measuring 1 gram. Set aside and cool to room temperature. Next, mix 400gr. water with 28 gr. Calcium Chloride in a blender - mix well. Set aside.

To finish the caviar, use a syringe you got through ....a friend... and suck in some ginger-ale gel. Next, over the calcium chloride solution, squeeze the syringe to make drops of gel into it. Be consistent. Wait 1.5 minutes for the balls to set, and, using a small strainer, scoop out the balls. Right away rinse in water, then store them in ginger ale steeped with fresh ginger, lemon, honey.

Note- Taste the caviar - if its bitter, there is too much Calcium Chloride and you should add more water.

Brined Lobster Under Pressure

Spinach, Pine Nuts, Sultana Raisins, Pressed Cauliflower

Oyster Emulsion, Atomized Rosemary

Wine Pairing: Domaine Barmes-Buecher "Herrenweg de Turckheim" Riesling 2008 - Alsace, France

For the Lobster - Initial Brine: 1 lt water, 100gr. Sugar, 100gr. Kosher Salt, aromatics, rosemary, thyme, bay leaf, coriander. Brined the whole tail, vein removed from the bottom, and scored on the belly side for 5 minutes, rinsed out and patted dry.

Using transglutiminase (Meat Glue!) I "YingYanged"two tails together with their belly's touching, smeared them in clarified brown butter, and wrapped them in cling film to form a compressed cylinder. I sous-vide them @ 160f for 14 minutes to order.

Cauliflower Press was a simple pave.

The oyster emulsion was cool. I used the extra cream from the cauliflower press to cut it with soy milk as a base here. I dissolved lecithin into hot water and added it into the mix, finally at the last minute I shucked oysters and added them right before blending and straining the mix.

Atomized Rosemary. Take your average atomizer (from the dollar store), blow torch rosemary, add it to the atomizer, pump in air. As someone presents the lobster dish, you spray the room with the atomizer to give a great smell as people dance in jubilation.

Interesting Cheese Selection

Mimolette, Ash-Rind Goat, Something Borrowed-Something Bleu

Wine Pairing: Featherstone Estate Winery Select Late Harvest Cabernet Franc VQA 2008 - Ontario

The something borrowed was organic honey comb!

To present, Barry (CWC) Mooney, made a port and black berry "Thin Film" using Sodium Alginate solution to thicken the gel, and a Calcium Lactate mix to set it. The interesting thing here is that Barry had to use the atomizer to spray the Calcium solution onto the gel to make it work. So sooo cool.

EVOO Almond-Citrus Cake

Apricot Preserves, Moscato d’Asti Espuma

Cinnamon Fizz

Almond Cake - Basically a great cake made with Olive Oil.

Apricot Preserves - Make a Jam, Add Thyme

Moscato d'Asti Espuma - Bring 375ml Moscato to a boil, add 4 sheets bloomed gelatin. Strain into a 500ml ISI bottle, put in 2 CO2 charges, shake well for both, and chill completely before using. To use, shake well again, invert the ISI and discharge.

Cinnamon Fizz - 1/2 Cup Sugar, 1/2 Cup Water, Cinnamon Stick, 1 Chili, 1/4 tsp. Baking Soda, 1/2 Cup Light Corn Syrup, 20 gram Citric Acid. Bring everything but the citric acid to a boil and cook to 265f using a candy therm. Add the citric acid and cook to 300f. Pour onto parchment and let set solid. To finish, break off a chunk, put in a coffee grinder with a pinch of sugar, baking soda, and cinnamon and grind to a powder. Serve right away.

Jerek Bowman

Barry Mooney

Sara Tinteri

Since awesome plates are known as "Food Porn", do I get to give myself a food porn name?

2011-01-22T13:39:00.000-08:00

Conestoga College Alumni

As a graduate of Conestoga College's Chef Training Program (Class of 2002), Conestoga's Alumni Service approached me to do an interview about life after school. They sent along a professional photographer to catch me in all my glory. This apparently meant me standing outside in whites on one of the busier streets of Toronto in the middle of January. ...I think my chin looks fat...

My own cooking just for me. I enjoyed a hyper Hungarian-oak barreled merlot with this dish and I promptly fell asleep within 10 minutes of finishing. ...what else to do after I just enjoyed the highlight of my day!

My Gnocchi, Garden Pomodoro, Sicilian Green Olives, Sweet Lamb Sausage, Chilies, Anchovies, and beautiful Parm.

Simplicity; Not just the short-bus way...
Heirloom Tomato, Canola First Press, Aged Balsamic, Tarragon, Parm

Barry Mooney (cwc) and his Steak Tartar.

Oceanwise Diver Scallop

Northernwoods Mushroom Ravioli
Applewood Broth, Horseradish-Clam Essence

*Lately, I have ventured away from my classic French/Italian cooking methods in search of newer and better techniques and ingredients. I have been working along with different ingredients to get more of what I want. For instance, the Horseradish-Clam essence is Soy Milk based with Lecithin for froth. This enables a fuller more sea-foam consistency to sauces. ...plus it's a lot cheaper then using 35% Cream.

To make to the smoked broth, I cold-smoked a mirepoix, made a veg stock with it, then cooled the whole thing with the charred wood. I strained, seasoned and fortified it with brandy. I was really impressed to not detect any hint of bitterness.

Lobster Mac&Cheese

Coriander Bechamel

*I really enjoy the tiny ceramic dish for the presentation.

Wild Artic Char, Scallop Steak

Potato Pave, Edamame Puree, Turnip, Clam-Horseradish Essence

Surf & Turf

Eye-Cut Strip au sous-vide, Butter Poached Lobster, Pork Belly Potato Croquettes

Natural Veal Demi, Vanilla Sauce

This is a post meal, overstuffed shot of us after having a wicked low price point classic french fare meal at Le Paradis. I highly recommend you go here. I highly recommend you treat me there (thank you Marc Ross!!!).

http://www.leparadis.com/

January has so far played out to be pretty interesting in the kitchen. I have been working a lot in Epic lately so have brought along my camera and worked on some theories I have been thinking about...

February will be interesting as a couple opportunities have come up where I get to challenge my horizons and see what I can do in the thunderdome...back of house.

-Jerek

-aka- Jrock Serrano

Chaine Des Rotisseurs - a professional food photographer, and the coolest way to sign off from 2010.

2010-12-13T07:54:00.000-08:00

Meet Mr. Jimson Bienenstock.

He is our new Director of Outlets

He is also very confident.

On a night of many stimulating firsts culinary-wise, his teaching of the history of the Champagne bottle and the method of sabering one was right up there on the "Man-that's-cool-to-know" meter. I am definitely a better person for it.

1) Use real Champagne.

2) Follow the seam

3) Be confident. (Just like my theory on perfect eggs!)

Seriously, how happy would you be to finally sit down to a setting like this on the 18th floor of the Royal York Hotel.

6 Course Menu with a Canadian Fairmont Properties Theme. For menu description, I have decided to borrow the Sommeliers tasting notes to write about each course.

Executive Chef David Garcelon with an obviously scared stiff apprentice... (yuk yuk yuk)

Ohh look I put a shot up of myself. Wicked!

Working the Caviar Station which happens to be carved from ice.

"Ontario Sturgeon Caviar and Wild Arctic Char Caviar with made to order Blinis, Chives, Shallot, Parsley, Chopped Egg Yolk, Egg White"

"Sashimi of Tuna, Yellow Tail, and B.C. Spot Prawn served with Seaweed Salad, Pickled Ginger, Julienne Cucumber, and Daikon, Wasabi, Soya Sauce"

2007 Hinterland Wine Co., Rose Sparkling, Prince Edward County, Ontario

The Fairmont Algonquin Hotel

Chilled Bay of Fundy Lobster, Dulse Dusted Diver Scallop, Nori Wrapped Balik Salmon, and Basil Aioli

2007 Daniel Lenko, 'Old Vines' Chardonnay (American Oak), Beamsville Bench, Niagara, Ontario

"A big warm year. American Oak to bring out the buttery caramel and vanilla aspects of the white fruit Chardonnay. Accentuates the seafood flavours."

Fairmont Le Chateau Frontenac

Laurentian Foie Gras & Maple Creme Brulee, Foie Gras Lolly Pop, Ice Wine Gelee

2007 Huff Estates Winery, 'First Frost' Vidal, Prince Edward County, Ontario

"Grapes harvested at first frost, only partially fermented grape juice set aside then added afterwards leaving the alcohol short, good acidity and residual sugars - to contrast with the fattiness of the foie gras and compliment the maple."

Fairmont Chateau Laurier

Ontario Pheasant & Northern Woods Mushroom Consomme

Pheasant Roulade, Chardonnay Poached Quail Egg (Nage)

2008 Rosehall Run, Rosehall Vineyard Pinot Noir, Prince Edward County, Ontario

"French Oak, difficult year, leading to a more Burgundian style than the hotter 2007."

The Fairmont Banff Springs Hotel
Spring Creek Ranch Beef Tenderloin & Braised Veal Cheek, White Cheddar & Buttermilk Polenta
2008 Black Hills Estate Winery, 'Nota Bene', Black Sage Road Vineyard, Okanagan Valley, British Columbia
"Single vineyard, Cabernet Sauvignon, Cabernet Franc, Merlot. Mix of new and old 80% French Oak, 20% American."

The Fairmont Empress
Opera Cake and Masala Chai
2008 The Foreign Affair, 'Recioto' (Primarily Cabernet Sauvignon), Niagara Peninsula, Ontario
"Partially dehydrated grapes, fermented, leaving residual sugar, 14% chocolate bitter sweet to compliment the opera cake."

The Fairmont Royal York Hotel

Ontario Cheeses & Royal York Roof Top Honey;

Glengarry Figaro Triple Cream, Glengarry Lancaster, Thornlowe Dairy Ontario Stilton, Thunder Oak Gouda

2006 Pilliteri, Fairmont Royal York Vidal Icewine, Niagara, Ontario

"Picked very late January, frozen grapes, crushed frozen. Stainless steel fermentation - Mango Passion Fruit."

Petit Fours

This is a great dinner to showcase before signing off BOHK for 2010. The event happened at the tail end of November and after that, Banquets was insanely busy for the holiday season. This is the overriding reason in my delay to post recently.

I am pumped for 2011 and focusing now on seasonal slow-cooked winter items with a strong dry red...

All the best for 2011!

-Jerek

Bordeaux Tasting Menu (and my admiration of how some people choose to live)

2010-11-24T06:44:00.000-08:00

Reception

Salmon Caviar on Blinis (made to order)

Ducru Beaucaillou 1981

Scotch Quail Eggs

Pol Roger "Sir Winston Churchill" 1995

Mehmet decanting, straining, and sporting a wicked wide grin. He was obviously as happy as I was working this function.

*Click on the above photo to read the labels on the wines.

Dinner

Dunkeld House Smoke Salmon
Warm Sour Cream Croquette, Avocado Salad
"Y" d' Yquem 2000

Roasted Highland Quail, Stornaway Black Pudding
Braised Cabbage, Quail Egg & Sherry Vinegar Sauce
Ducru Beaucaillou 1982

For the quail... I was allowed to sample this... My knees still feel weak when I reminisce.

No tannins, many complicated layers... words... escape... brain...

Brig of Doon "Cullin Skink"

Smoked Haddock & Potato Bisque

Ducru Beasucaillou 1983

Tasting of Beef

Black Angus Beef Tenderloin,
Neeps, Tatties (Pont Neuf), Whisky Pepper Sauce
Vieux Chateau Certan 1990

Chocolate & Caramel Shortbread Tart
Drambuie Ice Cream
Sandeman Ambrosante, "Finest Palo Cortado"

Chef's Selection of Cheeses

Isle of Mull Cheddar, Iverlochy Goats Milk Cheese

Graham's Port 1985

Dark Chocolate Petites Fours

Selection of Single Malt Scotch

Oban, 14 year old ~ Glenfiddich, 12 year old ~ Glenlivet, 12 year old

It is quite clear to me that banquets is going to be a lot of fun. This night in particular was great. I love the combination of perfect food and wine. It's not even fair, I have a hard time seeing it as work when it's the only place on the planet I want to be at that moment.

Before that night I had never really been exposed to very awesome mature wines and the ilk. I was really impressed. Not so impressed as to go out and purchase a bottle in the low four-digit price range, but enough to purchase a few nice young Bordeauxs and ports to age in my own cellar.

Always thinking...

-Jerek

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....

2010-10-31T09:53:00.000-07:00

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!)

2010-10-12T07:12:00.000-07:00

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

DiRoNA Gala Dinner, Chef Pino Posteraro, 7 Course Truffle Menu. ...you know,...no big deal...

2010-09-25T06:57:00.000-07:00

Chef Pino Posteraro,

Cippino's Mediterranean Grill & Enoteca

B.C. spot prawn cocktail with tomato crudalola

The crust on the albacore tuna is a mixture of egg whites, cornstarch and panko bread crumbs. The nori/truffle combo was brilliant. One of my more favorite pairings that night.

Crispy B.C. albacore tuna, truffle roasted seaweed vinaigrette

Field mushroom, truffle "sfogliatina", provolone and tartufo

Essentially it's a duxelle, good cheese, with chunks of truffles all wrapped in phyllo. NOTHING wrong with that.

Roasted veal (sous vide) with salsa tonnata al tartufo
(Chef Pino's favorite dish)

Qualicum Bay scallops and polenta terrine, truffle-Balsemico vinaigrette

My first job when I got into the kitchen was to slice the polenta scallop terrine with Chef Pino. I asked him how he managed to get an ultra-smooth finish on the polenta and he replied that he fits in a ratio of semolina flour when making the recipe.

Also, please note the huge chunks of truffles in the pic above.

Massive amounts of assorted truffle sauces.

Nooo big deal.

Happens here all the time.

B.C. line caught, sustainable sablefish, savory zabaglione al tartufo

(Celeriac Puree, Heirloom Carrots, Truffle Foam)

I enjoyed the foam. This was accomplished by adding truffle to soy-milk, spring soda water, and soy-lethecin.

Porcini and chestnut soup, truffle chantilly

Plating up the soup for 200 people and to be "hand bombed" by servers.

The soup had to be whipped at the last minute with sour cream to give an airy texture. This is typical in an a la carte service, so I was impressed to see it happen in banquets.

The lost art of delicately mixing a picky high-end chef's tortellini and a very tasty and expensive truffle-wild boar sausage ragout. Special secret; use the back side of a serving spoon to move the pasta around and prevent any unnecessary grief.

Tortellini "alla Norcina", wild boar sausage ragout and truffle

(My personal favorite dish)

Peace County rack of lamb, eggplant salad, confit garlic lemon sauce

When we were plating up the lamb dish, I was responsible for dribbling the ultra-expensive olive oil on the dish. Within two plates being finished, Chef Pino came up to show me that rather then use 10ml of evoo per plate, he wanted about 25ml! He added that the olive oil does not just give a beautiful flavour, but as well enhances the residual sweetness of the dish.

Granitee of grapefruit with maple syrup marinated fruits

Sweet Fried Milk "alla Genovese" served with gelato al miele di tartufo

At last, the whole truffle menu.

This whole service was a good learning experience. It is not everyday the Royal York brings in a storage trunk amount worth of truffles for Chefs like Pino Posteraro to come show us the whole utility of them. I will make a special note that I wrote the menu items on BOHK exactly how Chef Posteraro wrote it out for us to work with. This is simply because it's all his creation and therefore his interpretations. Great night indeed.

-Jerek

Gnocchi, a holding your hand the whole way through experience.

2010-09-20T08:48:00.000-07:00

Begin with bakers potatoes.

I like 6, washed, seasoned, NO TIN FOIL because I enjoy a crispy shell for the next stage.

Put in the oven for 55 minutes @ 375 until completely cooked through.

Once cooked, remove from the oven and let rest for 2.5 minutes.

This is why I like the crispy skin.

Halve the potatoes. Rest again for 2 minutes to allow the steam to dissipate (creating less gluten later on). Using a spoon, dig out all the potato making sure to omit the skin. Place the harvested spud into a ricer and rice the dickens out of it.

One of the very few times I will actually measure ingredients in a savoury kitchen.
Tare the scale to include a bowl. Add the potato.
Here it weighs 125gr. The ratio to A.P. flour is 3:1 (P to A.P.).
So therefore...

Da dada DAAAHHH!
The total weight of both is 166g!

This is a pic of me mixing it all together.

Actually, we are moving ahead too fast here.

First, after properly measuring, you need to add egg. This is why I prefer to use 6 average potatoes, because typically it yields 750g. and will feed 6 people comfortably.

750g. of potato (or 1kg with A.P. Flour) is PERFECT for 1 large egg. Anything over 950g., and you have to play around for the right texture.

So, in the bowl, add the egg, kosher salt to taste, a pinch of grated nutmeg (I like a fair bit for layered flavours), and parmesan-reggiano (I use a small handful).

Mixing;

Mix with confidence and do it fast. Stop just when you have a completely binded dough. Do NOT over mix or the texture will suck and you might as well get someone to actually hold your hand as you try this.

Like this. Moist enough that it collected all the flour in the bowl, but dry enough that I can touch it without it sticking to me.

Rolling the dough out.

I gently flour a cutting board for each roll.

I like a diameter roll of about 3/4 of an inch. I like gnocchi big and hearty.

Roll in moderation for the most consistent results.

Note the even rolliness and shape and awesomeness. Still brings tears to my eyes.

Cutting the gnocchi.

A) I use the heel of my sharp mac, because it makes the cleanest cut.

B) I put the end tips back into the original dough, otherwise they will look different.

C) After cutting, I place the gnocchi onto saran wrapped, floured hotel pans as a reserve before blanching.

D) The first cut gnocchi goes immediately into the salted boiling blanching pot to taste test. Season accordingly here if you need to.

Gnocchi before blanching.

Note the smooth texture of the surface. If this was too dry, it would show cracks and grooves. Too wet, and it would almost appear half melted and have a "soaked finger" look to it.

Mark Anins blanching the gnocchi.

Make the effort to ensure that the blanching water is salted and at a hard boil by the time you are ready to blanch. It is important to give gnocchi the fastest blanch time possible for texture purposes.

45 seconds later.

It's easy to tell when the gnocchi is finished as it rises to the surface.

Right away shock the pasta in a salted ice bath.

A fun fast tip; the gnocchi will sink to the bottom. Use a slotted spoon to remove the ice first before straining out the gnocchi. Trust me, you save 5 minutes here.

To hold, roll the gnocchi in the best olive oil your chef will buy and reserve in one layer on saran.

The end result.

Remember a little bit of gnocchi goes a long way.

I love gnocchi. First time I had it I was 20 and close to Pompeii, Italy. I still remember being shocked at how filling it was.

I have a ricer at home from the late 1950s and I really feel a sense of authenticity every time I bust it out to make gnocchi.

I have found a new purpose for this blog; not just to showcase what is new, but also to document what I think is best. In this way, the site becomes a reference to look up how something was prepared in the past.

-Jerek

Mon beau voyage à Ottawa, and 'Bona Fide' awesome Espresso

2010-09-06T15:19:00.000-07:00

Le Cordon Bleu, Ottawa

(www.lcbottawa.com)

Moi, dans la belle ville d'Ottawa, avec le Rideau Canal en arrière-plan.

Crisp BBQ Duck Confit,
Creme Fraiche
Murray Street Restaurant, Ottawa

"Bona Fide" Espresso Beans.
"Terra Madre" and "Tre Sorelle"
Self described as "Artistry in Roasting", Anna Porretta focuses on freshness rather then shelf-life with coffee beans. Using fair trade Arabica Beans, she roasts her own and sells them in cool places such as Trinity Bellwoods Farmers Market (www.tbfm.ca).
I recently had the chance to meet her and she was wonderful enough to follow up our encounter with a wicked gift of these two super fresh bags of espresso.
I was sold on her product before I even tried it. I took the bags on the GO Bus that night and had the people sitting behind me complimenting my wonderful smell. ...something I am not use too after a long service on the fish line!
Anywho, I will never go back to anything less.
FYI, The taste is beyond comparison to bulk-ground espresso I use to procure at the grocery store.
Buy this product.

Mia madre mi ha mostrato come fare il caffè espresso.
Ti amo.

The money shot.

The desired effect.

I am pairing my trip to Ottawa with espresso and coffee because while I was there hanging out with a couple of very capable F.O.H. friends, I was introduced to the best cappuccino since Italy two years ago. (http://www.bridgehead.ca/)
So Ottawa was cool. I was really inspired by the huge bilingualism prevalent everywhere there. I intend to finish my half-sorta-speak-french-style and full-on become basic Quebecois. I will start by developing more pork-lard based recipes.

Places that I went too and thought worked really well in Ottawa are;
Luxe Bistro (http://www.luxebistro.com/)
Allium Restaurant (http://www.alliumrestaurant.com/)
Murray Street Restaurant (http://www.murraystreet.ca/)
Boulanger Francais (http://www.bennysbistro.ca/)

Since I married into an Italian family, I am now, (genetically), linked to Calabrese (Mother In-Law), and Abruzzo (Father In-Law). Hence, it has become 'la maggior parte importante' for me to learn the basics of a Caffè Espresso.

So.

Espresso

Generic Authentic Method.

Use an old fashion percolating espresso machine for the stove top.
Grind your own coffee beans, because you are authentic like that, and set the fillings (I like mine double and have a destine for consistent sleep) to however much you desire.
Once it's on the heat, take a ceramic bowl and add one or two teaspoons of granulated sugar per serving, pending on how you like your espresso.
When the very first hints of espresso come percolating out, spoon it into the sugar.
Using a rustic old spoon and old-world Italian-mother arm power (keeping it authentic), cream the sugar until it is pale and frothy.
By the time this is done, the espresso will finish percolating.
Slowly temp the caffè into the creamed sugar.
Serve and find something active to do for the next 6 hours.

-Jerek

Epic, taking one for the team!

2010-08-28T07:09:00.000-07:00

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

What is the difference between lunch and a luncheon?

2010-08-23T07:24:00.000-07:00

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

The latest and greatest, trials and mistrials!

2010-08-16T07:26:00.000-07:00

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

Purdy's Fishery, an Epic tour!

2010-08-05T05:33:00.000-07:00

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.

http://www.purdyfisheries.com/

-Jerek

Five cool things that came out of July. ...Everything else is at about 34C....

2010-07-26T18:42:00.000-07:00

1) Kushi Oyster Sampling

Granny-Smith Apple/Champagne Mignonette

Purdy's Caviar

White Truffle, Pink Peppercorn Vinaigrette

*This plate is all Chef Ryan Gustafson's creation. It was made as a mid-course for VIP's, and frankly Bi-Valves are the fastest way to my own interior Quad-Valves.

2) Seared Foie Gras, Basil/Port Brine Cherries

Braised Cipollinis, Northern Woods King Mushroom, Brioche Toast

*I have learnt you can never really go wrong taking pictures of a foie dish. They always seem to come out so naturally. Ironically, if only foie where as natural...

I was really excited to see this plate go out because it currently is cherry season, and there is very few things I love more then a Cherry/Basil/Foie combo. I was all to happy to turn this year's latest harvest into a delicious preserve which will be used well into the fall/winter season.

3) Roasted Thyme British Columbia Halibut
Fingerlings, Guanciale, Oceanwise Clam Chowder
Heirloom Tomato Vierge

*Okay, a plate you would typically see on a menu starting with the first frost, however, looks are deceiving. The vierge, being completely seasonal allows for less chowder and creates this lighter dish perfect for a mid-summer evening.

4) Saffron/White Chocolate, Candy Apple Confit

*More importantly, Chocolate and flavour infusions. I often check out Francisco Migoya's Blog to see what the very latest trends in pastry are(http://www.thequenelle.com/). Recently he suggested Sous-Viding White Chocolate with Saffron @ 35C for 3 hours and to create a modern twist to Candy Apples. Working with Vanessa Fiorini, we were successful into creating a limited edition Petit Four (shown above). Cool concept, which I feel would be much more applicable towards truffles or praline.

5) Classic Brunch with a Brother.

Poached Eggs, Garden Asparagus, Family-Cured Prosciutto
French Bread, Truffle/Mushroom Saute, Parmesan Reggiano
-Served with my awesome Espresso on my awesome Espresso Machine

*I love cooking at home, but I really love cooking at home for visiting foodies. Recently, a brother who happens to work F.O.H. came by for a meal and I was all to happy to pump out this meal which was inspired by Thomas Keller's latest book "Ad Hoc". Remember, no idea in the kitchen is original, but copying those you highly respect is the greatest form of flattery.

-Jerek

Summerlicious, Linguini Vongole, and "Bill"

2010-07-19T18:28:00.000-07:00

Linguini Vongole.

Easily my favorite pasta dish of all time. I first had it in a random back street piazza in the outskirts of Rome. I learnt two things that night. First, this pasta would be the defining dish to take home with me. Second, if I wished to make it back to the hotel with my body as one whole unit, I better vet my Rome taxi drivers more carefully in the future. In fact, it's safe to generalize here. When in Rome, walk.

Barry "The Blur" Mooney (Now CWC!)

Stuck in the middle of a typical summerlicious service; which can be exceptionally fun as long as you and your fellow cooks share a self-deprecating dark, dry sense of humor. We here at Epic do just fine.

Wild B.C. Salmon

Stewed Ham Hock/Navy Bean Ragout, Sugar Snap Peas, Meyer Lemon Sauce.

When life hands you a lemon...

A rabbit. More specifically, a rabbit with a huge chunk of my perfectly manicured lawn stuffed in its mouth....

Make lemonade.

Hot and Dry Smoked Spiced Rabbit,
Garden Chimichurri Sauce

Full Disclosure; I did not kill the bunny from my backyard(who my wife refers to as "Bill") to make the tasty kebobs shown above.
It did however take some concentrated effort on my behalf to save its little furry skin from my Italian classically raised, now retired, old-school father-in-law who was all to eager to handle this "situation" I was having with "Bill".
In the end, Darwin was on its side, as I am sure it could sense the impending exhaustion of my wife's father patience and simply disappeared one day last week when the whole family was up.

huh,...uh oh...

Anyways, summerlicious is in full swing at Epic. The menu is awesome, and we have been busier then average this year thus far with it. I was really happy to hear from Chef Ryan that the Vongole would be on the menu.

So, here is my take on the dish, just the way I love it.

Linguini Vongole

Ingredients

Linguini (100gr. per person)
Clams (I love Varache, and 6 per order)
2 oz. Pancetta (Diced)
1 Shallot (Brunoise)
Garlic (1 Peeled Clove)
Chilies (tt)
Italian Parsley Chopped
125ml. Dry White Wine
1 tbs. Olive Oil
1 knob. Butter
Salt and Pepper (tt, and you toasted the pepper before using a coffee grinder to break it down right?)
Parm (the good stuff, optional, purest will hate me though)

Method (to the madness)

1) Cook the linguini al dente. Reserve the salty pasta water in case you need to loosen the final dish. However I am serious about the al dente bit. That pasta better have perfect structure there or I am walking away...
2) In a heated skillet, Add a hint of olive oil. Cook off the pancetta until brown. Add the shallots and garlic and sweat for 1 minute.
3) Deglaze with white wine, add the clams and chilies.
4) Cook off until the clams open up. Remove the garlic.
5) Check for sauce consistency, add a knob of butter and set an emulsion. Add pasta water if needed. Finally, add the linguini, and toss in the parsley, and season to perfection.

Serve on a mid-summer night, around 10pm, preferably in a Rome piazza court yard with your favorite person next to you. ...assuming they are into Bi-valves as well. Drink a healthy amount of wine if you plan to taxi it back to the hotel.

-Jerek

If you can't take the heat, ...save your energy and stay in the kitchen. It's just as hot outside.

2010-07-08T17:43:00.001-07:00

Do you want to know the secret to a great Iced Tea?

...booze, friends, and a reflective Carafe.

1lt. Water

2 bags Organic Green Tea

2 Sprigs of Pepper Mint

Simple Syrup TT

4 tbs. White Rum

Steep, Chill, Serve, Run around a stationary baseball bat held to your forehead and do laps around the house. Last part optional if wife is home.

Gazpacho Soup

Avocado, Serrano Ham, Seared Diver Scallop.

1lt Tomato Juice

1 Red Pepper (seeded, rough chopped)

2 Heirloom Tomatoes (concasse)

2 Shallots chopped

2 Cloves Garlic

1 English Cucumber (peeled, seeded, chopped)

1 Sm. Bunch Genovese Basil

1 Sm. Chili

2 tbs. Extra Awesome Olive Oil

Salt, Pepper TT

Marinate everything minus the last three ingredients for a day. Using a vita-mix, blend to smooth and slowly add the Oil. Season to taste.

Garnish with the Avocado, Ham, and Scallop.

Sun-dried Cherry, White Callebaut Chocolate Gelato
Amerena Cherries

28 Egg Yolks
750gr. Granulated Sugar
2.5 lt Whole Milk (as suppose to "hole" milk ...haha..ha)
850gr. Plain Organic Yogurt
150gr. Sun-dried Cherries ($16.99 lb. so be cheap like the budgie)
200gr. Cherry Puree
250gr. White Chocolate Chopped (350gr. if you need to taste first)

Method;

Steep the milk with half the sugar.
At the same time, Whip the eggs with the other half of sugar.
Slowly temper the milk into the yolks. Strain. Chill. Add the rest of the ingredients. Again, Chill. 24 Hours later, churn. Eat within two days for the smoothest results.

*fyi Vanessa "living-in-the-pastry-freezer" Fiorini was nice enough to develop and execute this gelato. ...Very nice touch on the yogurt.

Important Vegetable Garden Update!
I am currently using the "Forth of July" Tomatoes, Thyme, and Curly Parsley in my kitchen. Drastic action will soon be needed as the cucumber patch is eyeballing both the basil on the left, and the spanish onions to the right. Weeds seem to be conspiring against my leeks as well. Might need to incorporate violence to bring them down. Will keep everyone posted.

Me. Royal York Rooftop. Chocolate Covered Strawberries.
...thinking I should change me profile shot to this one actually...

Okay, it's hot out. Like a grill station at my front door. I am stuck inside, and on my desktop I have about a half dozen potential blog postings I am floating around...However, I cannot even think about writing anything we have done on the hot line lately with any exuberance of passion. So, I am picking things particularly close to my heart this week. I settled for three recipes finessed in the past few days to combat against this global-warming-is-real temperatures.

I intend to get into a raw diet if this uncivilized sunniness continues.

-Jerek "Frosty Pants" Bowman.

Barry Mooney, Vanessa Fiorini; two cooks I want on my side in an Iron Chef fight.

2010-07-02T09:14:00.000-07:00

2010 CWC National Exam

Barry with his head tucked in. It was a little weird being on this side of the lense one year later.

Barry's practice run before the exam. Vanessa actually helped out with this recipe so it's only proper I post it here.

Chocolate Raspberry Terrine
Cinnamon Tuile
Hazelnut Teardrop

Zero Hour
One of those moments where the silence is deafening.

Potential CWC's. 3 Hours to cook a blackbox 3-course meal.
Special note to how well beer tastes after that three hours in particular is over...

The only decent shot of Vanessa I have on file.
...her going through the loops of preparing a baguette with me last fall.

Vanessa's little hobby on the side... ....seriously.

So I should apologize for the inexcusable delay in writing a blog entry. June was a good month. Nuttier then brown butter, but well, well worth the experience. July is here. The garden is a rockstar. I have begun to use the herbs, and if I wanted too, I could at this point use the baby leeks, however I have bigger plans for them. Vichyssoise is after all my choice as a final meal, (That cold soup, paired with Malpaque Oyster, Caviar and Creme Fraiche).

Two people aside from me are the focus today.

First, Second Cook, Epic Chef Tournant Barry "do-no-wrong" Mooney very recently completed the national CWC practical black box exam at Humber College. I managed to make it on time for the final plate presentations and to try make him feel uncomfortable; not that already having 4 CMC's looking intently at you as you try to turn 7 perfect sides of a potato is exactly relaxing....

In my humble CWC opinion I felt Barry did awesome. Tight and controlled, he utilized every given opportunity to make the most of his plates and it came out looking sharp. A good day for a really good cook.

Next on the block is a long talked about Pastry Second Cook here at BOHK (Should I make this an initialism or an anagram?) who in my again, humble CWC (with honors) opinion is far gifted beyond her younger age (ahhhh to be not-so-late twenties again...).
Vanessa 'anything can be a cake' Fiorini finally has gotten her act together and formulated a website to showcase her talents. It's unreal what this girl does on her time away from the Royal York. Check it out here;

http://www.vanessafiorinicakes.weebly.com/

Currently, I am helping Chef Ryan and the Epic Crew engage in a lot of product changes/finessing that will make it's way onto the blog. Heads up!

-Jerek "GO GERMANY!" Bowman.

Sriracha - a kind of mouth wash and my first veggie offspring!

2010-06-08T10:28:00.000-07:00

Smoked Miso Chicken Spring Rolls, Organic Peanut Sauce

Sriracha! (and Asian inspired mat beneath to enhance authenticity)

VEG GARDEN UPDATE!

June 5th, 2010. 37gr.

I shall call them "Caprese!"

These baby toms just came up recently. They are "Forth of July" Tomatoes which mature really early, hence the name. I enjoy their sweet acidic taste a lot.

Sriracha is in the air! Also affectionately known as "Scratchy" to adoring cooks the world over, I wanted to showcase my favorite condiment in at least one blog. This should be seen as an understatement to just how much I go through the stuff.

I have at any giving time 3 giant bottles in storage at home. It's a personal seasoning for myself. It's also a crutch. I am a little nervous about using too much because now "hot" food is not so "hot" as it once was. Kinda like someone who over salts everything and now everything taste bland. ...but it tastes so awesome... I'll just ignore the consequences, similar to my addiction to good chocolate.

My last day off I did not feel like spending money on food; something I tend to do when I am bored and have free time. So, I used leftovers and did the spring rolls. Super easy, no real talent involved. Just slow cook a Miso marinated Organic Chicken over Pear Wood, make the Peanut Sauce with the ingredients you got from Kensington Market (Peanuts, Thai Basil, Curry, Chili, Stock), and garnish with a healthy splurt of Sriracha!

-Jerek

Cool plates and my veg garden - a beginning.

2010-06-01T09:13:00.000-07:00

Chef Ryan and the team from Epic are honing in some new dishes as of recent. Above is a sample of the tastings. Speck and Medjool Dates, Brian Fanning Smoked Salmon and B.C. Spot Prawns, Quebec Fois Mousse with Brioche

Summer Strawberry Soup
Coconut Panna Cotta
(The Soup gets poured in a la minute)

Daniel D'Amore prepping the Strawberry Soup

Seared Lake Huron Perch
Nasturtium, Fennel Pollen Butter
Cauliflower Puree, Sweet Pea Emulsion
Heirloom Carrots, Rooftop Herbs

MY VERY OWN VEG GARDEN!!

(Note, how all my sweat and tears has been absorbed into the soil)

We bought our house last year when the market conditions were perfect. Nobody was buying and we had a huge selection to choose from. In the end we settled on a corner home with a huge yard. 2010 was going to be the year I made my garden. I have always really REALLY wanted a garden. Actually, if I had it my way, I would grow and raise everything I cooked. However, in our Leave It To Beaver existence, a Veg Garden makes due.

2010 will also be the year I get a back brace, because it's a lot of work.
I started by cutting the sod at 7ftXft. I went to work one night and my elder Italian Father In-Law made my garden 24ftX7ft. He was right. He is also freakishly strong. It took 5 yards of organic triple mix fertilizer to get enough top soil down (15 inches deep).

So, here is what I am growing my first year, and I will update the progress at BOHK to see what will stay on for 2011.

Herbs:
Thyme
Basil
Parsley
Tarragon

Veg:
Tomatoes -Forth of July
-Romas
Bell Pepper -Red, Green
Jalapenos
Cayenne
Heirloom Carrots
English Cucumber
Spanish Onions
Leeks

-Jerek

Fois Gras Mousse; the cook's tears of joy inducer. Judging; an experience.

2010-05-25T22:43:00.000-07:00

Charcuterie! RUN PETA RUN!

The usual suspects; Cured Meat, Artisan Cheese (1608, Big Brother), Ice Wine Plums, Fig Jam, but note the Rabbit Ballantine hiding behind the Prosciutto. More so, the fois at the bottom of the pic is the recipe written below.

A mid course, but more importantly, another shot of the fois.

Proof I did go... Yup... can say I have been there, done that.
Moving on...

Proof I was in the arena with Chefs*

*by Chef's, two thirds present where teachers and instructors, so I use the term loosely. In fact, I still prefer and remain very proud to refer to myself as a cook.

The tasting.

God bless the sippy cup of water I clutched through this. Overall, it was a good experience, one which I took a lot away from.

A friend of mine I know through the C.W.C. program invited me to tag along as a tasting judge for the Skills Canada Culinary Competition. Based in Waterloo, it was our job to determine the national winner who were representing their province of residence. There were 12 dishes and by the end of the experience, at least for myself, just one clear winner. I will not go into further details but I will point out that I thoroughly tasted 12 meals, and only 1 (The Winner) was seasoned properly.

Last week, I was asked to prepare fois mousse and given a recipe by Chef. It was awesome. The marinated, cooking, and finally emulsion of the two fats really gelled well with the taste and texture. I will leave notes on how to achieve this god like ridiculousness from duckies below.

Fois Gras Mousse

Ingredients:

1.5 lbs. Fois (Cleaned)

2 oz. Cognac

1 oz. White Truffle Oil

S&P TT

Method:

1) Cryovac all the ingredients together and marinate for 4 hours refrigerated.

2) Sous Vide @ 212 for 4.5 Minutes. Check for doneness, it will be finished when the texture is identical to seared fois.

3) Remove and strain the contents of the bag through a fine chinoise (Reserve the fat!!!). Chill the fois (1 hour), and leave the fat @ room temp (actually, slightly cooler, like in a basement sort of temp).

4) Bring the fois back up to room temp and press through a fine mesh tamis (THANK YOU TAP PHONGS!).

5) In a mixer, whip the fois at high speed. VERY SLOWLY, incorporate only half the fat. Make sure the fat is more on the side of cold then room temp (fat at 11C is best. Anything past 12C will not emulsify properly and your eye will begin twitching). If you decide to spilt it (Insert swear word here), use small amounts of very cold butter to chill the fat. Season to taste.

6) Triple Cling Wrap a small Terrine Mould and pour the fois mixture in. Chill for 20 minutes before wrapping, and pressing with weights overnight (I use whole pounds of butter for this task).

Allow apprentices to rub your feet over the heavenly texture that is this accomplishment.

-Jerek

A random week worth of ramblings.

2010-05-17T09:45:00.000-07:00

Random Shot #1

We are working on new ideas for Epic Lounge. This is Seared Duck Confit, De Puy Lentils, Chobai Sausage, Brussel Sprouts with Sundried Sour Cherries, and Preserved Orange Creme Fraiche. It's quite tasty, though, touches need to be made on the plating still.

Random Shot #2

Royal York Hotel Rooftop Honey Beer.

Mill Street Brewery introduced this awesome 6.5% Growler Beer to us this past week. It was interesting to discern the honey tones under the usual hops and bitter notes. Pretty Awesome. ...I like how it comes in a 1.89lt jug...

Random Shot #3
Astronaut Ice Cream
I have relocated my youth and it's only 21 grams and 110 calories!!!!
A "Mastermind" opened near my home north of Toronto so I stopped in to see if they still sold Astronaut Ice Cream and yeah, THEY DO! FOR $4!!! Never mind I am a fully grown mature adult with a valid drivers license and mortgage ...I took home 4 of them. I regret nothing. Best Day Off Ever.

Random Article of the week.
I usually post serious and very relevant articles pertaining to anything significant in my beloved field. I read this piece a couple days ago and figured well, frig, pretty much explains what I have been doing wrong when trying to recreate the same authentic smokey crisp dough I experienced over in Italy. As well, this truly takes creativity in the kitchen a step further then I have ever seen. ...I am sure there is something to take from all this if it's true:) I wonder how you could word that on a menu..

Enjoy!

-Jerek

Pizza in Naples may be baked using coffin wood: report

http://ca.news.yahoo.com/s/afp/100517/oddities/italy_crime_food_offbeat_1

The cooks dilemma; what to feed your boss when he comes in to dine... (insert suspense music here!)

2010-05-09T06:56:00.000-07:00

Michael Tan

The best Teppan Chef I have met; he also routinely works in Epic.

First course was easy. "Mikey, you're on cold right? Do something awesome and Japaneasy!"

Sushi.

Unagi, Salmon, and Oceanwise Tuna. Japanese Mayo (like regular mayo only with dashi in it).

The whole sushi is blow torched a la minute to give a really great heat and char taste to it. It was wicked.

Duck and Sherry Consomme, Duck Confit, Sunchoke, and Orange Gremolata Ravioli.

Parisian Heirloom Carrots, Candied Beets, and Tarragon Garnish

Big high five sent to 3rd year apprentice Kerwin for clarifying the consomme. He has won two competitions based on his clarifying abilities so it was only natural he was used here (to his chagrin as he was also trying to manage the veg station prep as well, BUT HE IS A CHAMP WHO BROADENED HIS SHOULDERS BECAUSE OF IT!)

Guanciale Wrapped Rabbit Saddle
Truffle Navy Bean Ragout
Wilted Spinach, Natural Rabbit Demi

Probably my favorite dish. When making the saddle cut, we centered it with the bunny liver and some parsley. After searing and roasting, we rested it in beurre monte. It came out insanely tender.

Braised 24-hour Sous Vide Short Rib, Fois Gras
Celeriac Puree, Cherry-Port Poached Heirloom Turnips
Brussel Sprouts in Bone Marrow Brown Butter
Pear Froth, Natural Jus

My boss, the Chef of Epic, Ryan Gustafson, came in to eat last night. Now, there are two things about that, first, people will ask if I ever get nervous or feel pressure cooking for famous people. The answer is no. Not at all. They are normal people like everyone else. I DO however, find my shoulders a little more tight cooking for other chefs. With them, there is less room for error and if that chef happens to be your boss, that margin goes to zilch! Second, when any cook comes into their own place of work to eat, it's a matter of manners to not let them eat off the menu. This is food they see all day 5 or 6 days a week. So, the Epic Chef came in, we did a 6 course menu. We finished off the meal with a cheese course (with Lemon Steeped Rooftop Honey), and Vanessa (I can do anything!) Fiorini pumped out her famous 'almost savory' Classic Chocolate Souffle and Creme Anglaise.

-Jerek

Chocolate Banana Custard Cake, The kryptonite of the recovering chocoholic 12-step program...

2010-05-03T07:06:00.000-07:00

Chocolate Banana Custard Cake

Tahitian Vanilla Bean Ice Cream

Caramel

I am succumbing to popular demand. I make no secrets, and hide no shame in my destitute addiction of chocolate. Life is far to short to deny something so... so meaningfully perfect. Chocolate is one giant metaphor for why life's worth living. ...exclude the new style Hershey Kisses from that last statement.

As I get older (mature) I find that I am gravitating away from the sweet milk chocolate of youth (naive hacks) to a more comfortable and purer 50-60% Cocoa Butter content. Not as sweet, but more chocolate taste with a fuller feel to it. Plus, since graduating from an advance chocolate course last year, if the couverture hasn't been tempered, it's complete crap in my books (and heart).

This dessert showcased represents everything I love. It's chocolate, it's simple, it looks bland and unassuming, so it surprises everybody who tries it for the first time. It is the victorious underdog of desserts.

You have fancy people coming over and you want to impress?

This is the dish you do. Enough people want the recipe, so I am posting it. Whoever developed this recipe really got the shaft on royalties.

Chocolate Banana Custard Cake

Ingredients:

200gr Butter (Salted)

130gr. Dark Chocolate (THE GOOD STUFF)

100gr. Banana Puree

3 lg. Eggs (Thx. Erin!)

80gr. Granulated Sugar

Method:

1) Preheat oven to 300F. Line a 6X8 pan with parchment paper.

2) In a double boiler, melt the chocolate and butter.

3) In a separate bowl, combine the banana puree, eggs, and sugar.

4) Add the melted Chocolate into the Banana mix. Pour the combined batter in the pan and bake in a bain marie for 27-30 minutes.

5) Chill in fridge.

You are welcome. I feel as if I have done my part for humanity.

-Jerek

25 things to eat before you die (Interesting Article)

2010-04-29T17:23:00.000-07:00

Fume? FUGU!

(#3 on the list)

http://travel.ca.msn.com/international/photogallery.aspx?cp-documentid=23957391

-Jerek

Supermarket excursions and a final meal in the Caymans

2010-04-28T07:13:00.000-07:00

Dolphin. (This is sooooo not Oceanwise...)

I am so hoping that this is Dolphin Fish, or Wahoo.

Either way, it's ridiculously affordable.

My karma made me pass on this.

Me going COOCOO FOR COCOA PUFFS!
The crack addition of my youth; I had to have my shot taken with this selection of the Cocoa Puffs, and Apple Jacks, both of which no longer sell in Canada as far I have sourced.

My lunch from the supermarket;
Tripe and Beans, Oxtail, Grilled Wahoo, Dirty Rice, Stewed Lentils,
Salad of Papaya and Avocado, and a crazy Jamaican drink called June Plum Juice, which tasted like melted Lime Popsicles.

Wahoo Escoveitch
We went out for our last night to Calypso Grill, the best known restaurant on the Island. All said and done, it was superb.
This was my favorite dish I had the whole week. Served with Pickled Fennel, brunoise of Scotch Bonnet, and Onion Crackling, the dish was a revelation of both light and freshness. Impressive seeing as the fish is deep fried.

The Sticky Toffee Pudding Thing.
Canadian restaurants always have a Caesar Salad on the menu, well, Cayman's have the Sticky Toffee Pudding. It is found everywhere, and, the Calypso Grill was both the place that started the tradition and happens to serve the best as well. Light, warm, moist, and huge. Words to live by. Special note that they serve steeped heavy cream, NOT WHIPPED, to make this finessed even more.

THERE! I am done writing about my Grand Cayman experience. It's lovely, we'll go every year or so (No, no, we are not at all rich. We happen to have wicked relatives who are cool enough to put us up) and I'll continue to explore new worlds of food. By that, I have been eye-balling the wild Chickens and Iguanas that are everywhere on the island. The combinations are endless!

The best meal on the island can be found at the Calypso Grill.

http://www.calypsogrillcayman.com/

-Jerek

2010 The World's Best 100 Restaurants

2010-04-28T07:04:00.000-07:00

The World’s 50 Best Restaurant Awards 1-50 (2010)

1
Up 2
Noma
Denmark
The S.Pellegrino Best Restaurant in the World, The Acqua Panna Best Restaurant in Europe
2
Down 1
El Bulli
Spain
Restaurant Magazine Chef of the Decade
3
Down 1
The Fat Duck
UK
The Chef's Choice sponsored by Electrolux
4
Up 1
El Celler de Can Roca
Spain
5
Down 1
Mugaritz
Spain
6
Up 7
Osteria Francescana
Italy
7
Up 3
Alinea
USA
The Acqua Panna Best Restaurant In N.America
8
Up 33
Daniel
USA
The Highest Climber sponsored by Cocoa Barry
9
Down 1
Arzak
Spain
10
Down 4
Per Se
USA
11
Up 29
Le Chateaubriand
France
12
Up 26
La Colombe
South Africa
The Acqua Panna Best Restautant in South Africa
13
Down 4
Pierre Gagnaire
France
14
Up 2
L'Hotel de Ville - Philippe Rochat
Switzerland
15
—
Le Bernardin
USA
16
Down 5
L'Astrance
France
17
up 9
Hof Van Cleve
Belgium
18
Up 6
D.O.M.
Brazil
The Acqua Panna Best Restaurant in South America
19
Up 10
Oud Sluis
Holland
20
Up 29
Le Calandre
Italy
21
Up 9
Steirereck
Austria
22
Up 3
Vendome
Germany
23
Down 2
Chez Dominique
Finland
24
Down 4
Les Creations de Narisawa
Japan
The Acqua Panna Best Restaurant in Asia
25
Up 25
Mathias Dahlgren
Sweden
26
Up 5
Momofuku Ssam Bar
USA
27
Up 19
Quay
Australia
The Acqua Panna Best Restaurant in Australasia
28
Up 17
Iggy's
Singapore
29
Down 11
L'Atelier de Joel Robuchon
France
30
New Entry
Schloss Schauenstein
Switzerland
Highest New Entry
31
6
Le Quartier Francais
South Africa
32
Down 20
The French Laundry
USA
33
Down 4
Martin Berasategui
Spain
34
New Entry
Aqua
Germany
35
Up 7
Combal.Zero
Italy
36
Up 12
Dal Pescatore
Italy
37
New Entry
De Librije
Netherlands
38
21
Tetsuya's
Australia
39
New Entry
Jaan Par Andre
Singapore
40
New Entry
Il Canto
Italy
41
Re-Entry
Alain Ducasse Au Plaza Athenee
France
42
Down 10
Oaxen Krog
Sweden
43
Down 29
St John
UK
44
Re-Entry
La Maison Troisgros
France
45
New Entry
wd~50
USA
46
New Entry
Biko
Mexico
47
Down 24
Die Schwarzwaldstube
Germany
48
New Entry
Nihonryori RyuGin
Japan
49
New Entry
Hibiscus
UK
50
New Entry
Eleven Madison Park
USA
51
Maison Pic
France
52
Jean Georges
USA
53
L�Atelier de Joel Robuchon
Hong Kong
54
Wasabi
India
55
Robuchon A Galera
Macau
56
Bras
France
57
De Karmeliet
Belgium
58
Marcus Wareing at The Berkeley
UK
59
Lung King Heen
Hong Kong
60
Rouge
Canada
61
Etxebarri
Spain
62
Tantris
Germany
63
Akelarre
Spain
64
Gastehaus Erfort
Germany
65
Bo Innovation
Hong Kong
66
Zuma
London
67
Marque - Winner of Breakthrough Award 2010
Australia
68
Ruscalleda Sant Pau
Spain
69
Chez Panisse
USA
70
Quique Dacosta
Spain
71
Ristorante Cracco
Italy
72
Pujol
Mexico
73
Attica
Australia
74
Rust En Vrede
South Africa
75
Varvari
Russia
76
La Grenouillere
France
77
Langdon Hall
Canada
78
Les Amis
Singapore
79
Can Fabes
Spain
80
La Gazzetta
France
81
Plavi Podrum
Croatia
82
The River Caf�
UK
83
Mirazur
France
84
Gunther�s
Singapore
85
Doce Uvas
Russia
86
Manresa
USA
87
Enoteca Pinchiorri
Italy
88
Quintessence
Japan
89
Restavracija JB
Slovenia
90
Amber
Hong Kong
91
Masa
USA
92
Le Gavroche
UK
93
Caf� Pushkin
Russia
94
Semifreddo
Russia
95
Alain Ducasee at The Dorchester
UK
96
Cepage by Les Amis
Hong Kong
97
La Pergola
Italy
98
Le Louis XV
France
99
Le Pre Catela
Paris
100
Amador
Germany

The Cayman Fish Scene (IT'S OFF THE HOOK!!!) ...hahaha...

2010-04-25T07:09:00.000-07:00

Local fish monger strolling along the beach with his grouper head.

Actually, he is about to whip it back into the ocean to feed a colony of ghost crabs, which aren't really sellable, so they have a good thing going for themselves there.

This fish market is located right at the docks and the fish are brought in early and discarded at the end of the day. These guys are right in the core of tourist town, so they are battle hardened and give off a permanent thousand yard stare to every inquisitive gesture you make towards them. Truthfully, I could not care less about the hospitality potential of a guy who only wants to sell his fish and be at home. They have a good product.

They are a seasonal market, so at the moment, the fish were exclusively Red Snapper ($4.99 lb.) and Grouper ($4.99 lb.).

I was in the water everyday. The amount of life and clarity of the sea was over the top. PLUS, it did wonders for the sinus infection I was sporting from the pollinated chamber that is Ontario spring air.

I have a vast number of underwater pics, but they are barely food related, rather, here is the first stingray I came across. I chased it, but in the end, I felt it would make a tough textured lunch so I gave up the pursuit.

Local Sushi for the soul!

I did something awesome at this restaurant. I glanced at the menu, saw the usual suspects (Does anybody else really take offense to cream cheese on sushi?) then told the chefs that I'd rather they surprise me with local fish courses. So, I got Yellow Fin with Avocado, Red Snapper, and Tempura Flakes, and Yuzu Marinated Grouper, Tempura, and Shiso.

-Jerek

Continuation of the awesomeness that is the Cayman

2010-04-23T06:13:00.000-07:00

Interesting B.O.H. side talent;

Dynamite is both cheap and easily sourced on Cayman to create picture perfect shots of the tidal splash.

Yellow Fin Tuna Cerviche

I had a few different style cerviches while on this trip and every restaurant has their own signature, I noted that nobody here actually garnishes with anything crispy like tortilla chips. It works well on it's own considering it's boiler room hot normally outside.

Peruvian Style Prawn Causa
A "Causa" is a very traditional coastline Peruvian dish that keeps a central theme of potato salad with layers of compliments.
Here it was paired with onion confit, roasted tomato, prawns and spiced balsamic. I enjoyed it, however, it was not all there in the texture department. Some variety would have made it perfect.

Red Snapper Tacos

Speaking of perfection... This was easily one of my top two dishes I had the entire trip and they served them with those stupid crispy store bought shells!
NEVER AGAIN will I force myself to open a mystery spice blend and mix it into ground beef! These tacos found an empty place in my heart (I suspect by the Inferior Vena Cava) and sealed itself permanently there.

...actually, based on family history that is not a good thing...

Luckily for this guy I have an allergy to crabs.
A hermit crab. ...don't you think while under intense stress that this sheltered loner has the right idea?

The above plates where greedily consumed at www.agua.ky/

-Jerek