Ramp Up Your Salads

Ramp up your salad. This culinary wild leek is making good dishes taste better. It’s what all the top chefs are twittering about. Because of its short supply and high demand, this flavourful ingredient has sky rocketed in price. It’s hard to forage here in BC because the original strains are more common on the east coast. I have found it here from the west coast but very limited supply. I will check out some sources as I travel to the northern regions of Vancouver island. I just talked to friend grower who is going through the stages of a long wet winter....

All Day Lover of a Bacon Ceasar Salad

All Day Lover of a Bacon Caesar Salad. As a chef making a Caesar Salad  the restaurants signature dish was one of the first staff training priority’s. Picking some good romaine lettuce requires several steps before plating. Making sure it’s free of rusty leaves, pesticides and grit. Washing and spin drying is absolutely necessary. Storage in a nice clean towel to ready to be chopped and tossed with your favourite caser dressing. Crisp Bacon Crunchy Croutons and Real Parmesan is a must. Olive Oil, Lemon, Garlic, Anchovy, Kosher Salt, Ground Pepper Fresh Egg...

Ruby Grapefruit and Golden Beet Salad Dr...

Ruby Grapefruit and Golden Beet Salad The Local Farms supplied me with such delicious salad greens and veggies last season, I’m looking forward to this years bounty here in the Dairy Capital of Canada. So many salads for me to find the right dressing for. This golden  yellow beet salad sure tastes good. The grapefruit makes this salad rock! Try adding a fresh honey raspberry flavoured balsamic dressing to kick it up a notch. As an executive chef in charge of the many cooking stations at large resorts, training staff the recipes was what a good chef did. I trained as...

Mouth Watering Ponzu Salad

Mouth-watering Ponzu Salad Ponzu Sauce is a tangy soy-based sauce.   It is traditionally made with a citrus fruit and was originally inspired by visiting traders from Holland during the 17th century. Fresh squeezed lemon juice and orange juice give this sauce a zippy citrus snap. It makes a great Asian style marinade and also a wicket salad dressing You will need; 1/2 cup low-sodium soy sauce 1/4 cup fresh squeezed orange juice 2 tablespoons fresh squeezed lemon juice 1 tablespoon spring water [no chlorine] 1 tablespoon mirin (sweet rice wine) 1/8 teaspoon crushed red...

Browns Social House Restaurant

Thekitchenman was privileged to meet the two passionate chefs from Vancouvers Browns Social House Restaurant Group. Director of Kitchens Operations Chef Brian Everett to the far right and Culinary Development Chef Jeffery Young. Opening a new location this summer on Hespeler Road. I know from my many visits to their other eateries that this will be very much appreciated here in Cambridge. If you have not been to a local Browns Social House restaurant in your part of the hood, then may I suggest that you visit one soon in Waterloo on Northfield Drive. These two young Chefs...