Back in the 70’s, Guinness record ...

                  Wayne Conrad Serbu Back in the 70’s I was making my way around Ontario searching out small independent cheese makers that would make artisan branded cheese for a large conglomerate food manufacturer. Millbank Cheese was one of the first I stopped at because of my familiarity being sold at the Galt market. I stopped in and saw that this Giant Cheese being made to be in the Guinness records. After doing my business with the owners I asked what are all the people doing over at that house? Don Tanner’s...

Burt Reynolds Monte Cristo Sandwich

Burt Reynolds Monte Cristo Sandwich. On a flight home I was seated next to a gentleman who also was heading to Toronto. We spoke and he just was going to be checking possible locations to set up his food service company for the movie industry. He spoke about his California based company was expanding and he was going to put four of his mobile kitchens to work in Canada. As the conversation grew a position for me to break into motion picture catering was being formed. Months had gone buy and I had forgotten about this gentleman’s proposal when out of the blue he phones and...

Razor Clams in Wok Fried Green Pepper Bl...

Razor Clams in Wok Fried Green Pepper Black Bean Sauce. The Pacific North West Coast has a lot of clam gathering shore line. Blaine Washington is right next door to White Rock BC. We share the same Semiahmoo Bay sandy beaches that yield several varieties during the DOF regulated seasons. Portland  Oregon has a yearly clam festival and over the years attracts thousands of clam diggers. The beaches up and down the coast become an active hunting ground for these Bi-Valves. Next to fried frog legs, razor clams are my next fav! After cleaning the clams, a plastic freezer bag...

Classic Quebec Torchiere.

Classic Quebec Torchiere. My dad once worked along side a hotel chef from Quebec City. He once came to visit one December for dinner at our house. With emotional pride he brought an offering of his Grand mothers French Canadian holiday favourite meat pie. This torchière pastry crust was made using suet a trans fat lard and was had a texture that made this meat pie a classic. You’ll need; 1 lb. ground pork 1 ½ lb. ground beef 1 cup onion, minced 2 cloves russian garlic, minced 2 bay leaves 1 tsp celery salt ¼ tsp freshly ground black pepper ¼ tsp fresh ground...

Steamer Clams Fresh Oysters and Caviar w...

Meeting Dennis Hopper! I just finished my last shift before some holidays working at the Hotel Vancouver.  I covered lots of shifts from early am till after midnight. It was time for a break and this spring time was mine to do whatever I wished and I figured about a months of traveling in B.C. and eating someone else’s cooking was all I would need to build up my cooking spirits and strengths again. I made it back to Ontario for a quick visit but couldn’t wait to get back to Beach Ave: 1976 I took on a chef position at the Kettle of Fish on Pacific Blvd. My bbq grill...