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 More Lively Lifestyles:
Menu Magic - Sippin’ with the Chef and
The
Green Kitchen
with Chef John Berry
Adel Chmait is one of the hottest young
chefs to grace our culinary landscape in a long time. The executive chef at
Northlands is one of the youngest to hold such a prestigious position, and he’s
certainly going to be one to watch in the future.
I met Adel at the Green Spot in
Athabasca, operated by a friend of ours. I was working the breakfast run, and he
was handling lunch and dinner. Now, years of training—punctuated with blood,
sweat and tears—have paid off and he’s heading up one of the busiest and biggest
banquet kitchens in western Canada.
I tracked down Chef Adel at Sip! at
Northlands’ Capitol Ex. Last year, it was the Food and Wine Expo. This year,
City Pallet’s Mary Bailey and Chef Brad Smoliak came on board to expand on the
concept. I thought it was nothing short of incredible.
 The
idea is to give the 20-30 Somethings an opportunity to learn about wines and
pairings… single malt scotch and hand-crafted beers… cocktail making… and food
prep in a relaxed atmosphere. It’s as much an educational experience as it is a
chance to try new things that perhaps you haven’t tried before. There’s even a
So You Think You Can Cook competition. The evening events all take place
adjacent to one of the large entertainment stages in Agricom.
During Capital Ex, Chef Adel and a
handful of others prepare gourmet entrées. Each features a specialty product.
Patrons can talk to the chefs while they’re working, ask questions, get a close
up view, and sample the goodies.
“I love it. People are eagerly trying
new foods, new products—it’s a great education.” What Chef Adel likes is the
close personal contact you get with the crowd… something that’s not there in a
food demonstration on a cooking stage.
Every evening, there’s a Twist-Off—the
ultimate tasting classes. You also can go from station to station and meet the
wine/spirits/beer merchants and food suppliers to experience and learn about the
latest trends.
 The
biggest draw? The scotch tasting. For those looking to taste for the first time,
or those with a discerning pallet, there was something for everyone. Among the
most popular was the 18-year old Bowmore Scotch—retailing at about $150 a
bottle. Serving up the sips was Dave Gordon of Saverio Schiralli Agencies.
Jo-Anne and Dan Lindquist of Edson sipped a few “Scotties” and were impressed
not only with the quality, but the extensive tasting notes and business
card-sized handouts about each brand.
Not bragging, but my recipes for
honey-mustard glazed chicken and chocolate mousse, spiked with Glenmorangie
scotch and featured in the February issue of Edmontonians, made their way to
Scotland. I’m told they are being tested in a few kitchens. √
 The
Green Kitchen
It wasn’t that long ago that we saw the
beginning of an environmental revolution in our homes. Concerns about the
environment, and what all the soaps and cleaners were doing to harm it, forced
major manufacturing companies to develop bio-degradable cleaners. The movement
spread and now we have fencing material made out of recycled milk jugs and other
plastics… pavement made out of recycled tires… and, of course, boxes and paper
made from recycled boxes and paper. The list grows by leaps and bounds every
week.
About the same time all of this started
happening, there was a new buzz word in the culinary world—“organics”. Produce
and animals raised for consumption using natural fertilizers and compost, rather
than chemical fertilizers and pesticides. The health benefits are obvious, and
the flavour, some say, improved. But—and there’s always a “but”—the cost of
organics, for many, was prohibitive. Some produce was as much as two times the
regular price of non-organically grown items.
But now, according to Jim Hole of Hole’s
Greenhouse, the big guys are sitting up and taking notice. “The trend to
organics is hitting such a level, that the large producers are finally seeing
that they can make money and save the environment at the same time. Large
grocery chains are now devoting whole sections of their produce aisles to
organically grown items.”
Dawn Kelly of Planet Organic says the
demand for naturally produced items is growing daily. “It’s become a health
issue with not only the older folk but theyounger generation as well.
Now that “buy regionally” is the norm
for many Edmonton restaurants and some hotels, the word organic is being added
to the formula. Many upscale restaurants are featuring quite a few organic
items, including chicken and other meats.
As for cost, we’re getting to such a
high level of demand that many are a fraction more than non-organic items. It’s
all about economies of scale.
Kelly says that some items are actually
on par or even a bit lower in price. The trick, she says, is to know what to
buy. Always buy local and what’s in season. “If you want to buy a Kiwi in
December, it’s obviously going to be more expensive.”
Not only are the larger growers starting
to see that this trend isn’t going to go away, they are investing in the organic
future. After years of dumping chemical fertilizers into the ground, Hole says
there is concern about whether we are “maintaining the integrity of the soil.”
By and large, he believes that
commercial growers are good stewards of the land and both camps are working
toward the same end.
The next step? Hole has noticed that many people are seeking out heirloom
varieties. No more genetically modified seeds to give us bigger crops. Who
knows... before long, we could be eating the same vegetables our forefathers did |
July 2007 -Sizzle
on the Q
If you’re like me, you can’t wait to get home and head into
the backyard to fire up the “Q”. Cooking outdoors on a barbeque is truly a
summer delight. Actually, more and more of us are using our gas grills year
round.
However, what we are doing is, in fact, not barbequing, but
grilling… over gas, propane or charcoal. Barbeque—or barbecue—is a Southern U.S.
style of cooking using lots of smoke and low heat for long periods of time. My
pal, Joe Goldfedder, aka Smokey Joe, brought Oklahoma Pit BBQ to Edmonton many
years ago. I can’t count how many times he has reminded me that BBQ is an art
form. Amen, brother. You make the best ribs and chipped beef I’ve ever tasted.
Unfortunately for us, Joe has retired, but his restaurant, “Smokey Joe’s” still
thrives today on Stony Plain Road at 152nd Street. If you want to try authentic
Barbeque, that’s the only place to go.
 By
grilling, we are getting what smoke we can from the drippings hitting the hot
cooking element or angled surface of a stainless steel gas jet protector. It’s
the smoke that gives meat and fish that wonderfully distinctive flavour. Some
people add hickory, apple, cherry or mesquite wood chips to a special cast iron
container that’s placed inside the Q. I prefer wild Alberta Willow. It has a
sweet and savory smoke, and was used for hundreds of years by our aboriginal
brothers and sisters when they smoked meat or fish. Try it. You won’t be
disappointed.
I have found that what you cook on is probably the biggest
factor in determining whether you turn out to be a good outdoor chef or a great
one. Now you don’t need to spend thousands on a grill. You just need a good unit
that will deliver an even heat, and has a few bells and whistles to make your
job easier and more enjoyable.
 Cam
Mitchell of Barbecue Country on 75th Street and 51st Avenue is the guru of
grilling. He says the industry has seen a good, steady growth over the past 10
to 15 years, as more people head into their backyards. Substantial growth over
the past five years has translated into a 30 percent jump in sales across
western Canada.
“It’s different (grilling)… people are spending more time
in their backyards, and they aren’t afraid to experiment.” They’ve moved beyond
hamburgers, hot dogs and steaks to salmon, kabobs, stuffed meats—dishes we used
to order in restaurants. Mitchell concurs that different flavours of smoke are
incredibly popular.
I learned how to grill over a small domed charcoal grill
and, to this day, I maintain charcoal gives the best flavour. But, with all the
options available on today’s modern grill, gas really is the only way to go. You
don’t have to wait for 20 to 45 minutes while the coals burn down: Gas heat is
immediate.
Q-TIPS
If you are looking for a new BBQ here are a couple of
things to remember:
1. You need an adequate heat source. Many of the models
from the U.S. are made for warmer climes, and are not tested in the Canadian
climate. Remember, outside temperature and wind are major factors that will
affect your meal.
2. The cooking surface of the grill is a key component that
will make you a grilling star. Look for grills that have good heat retention.
Stainless steel and porcelain coated grills are the best. Every time you lift
the lid, heat will escape, so you need a grill that will stay hot.
3. Another consideration is the construction of the BBQ
underneath the cooking surface. Look for a flavour wave or bar. It looks like a
peaked roof over the gas burner. The juice from your meat hits this and
vaporizes immediately, creating a flavourful smoke. What doesn’t vaporize, runs
off into a catch basin at the bottom of the Q.
4. You can spend anywhere from $300 to $12,000 on a good
grill.
I use a Broil King natural gas unit. It comes with a side
burner, stainless steel tube burners, and cast iron porcelain coated grills for
just over $600. The latest bells and whistles on some of the higher-end grills
include LED lights on your burner knobs, halogen lights inside the grill so you
can see at night, smoker boxes inside the grill, and—the latest
innovation—infra-red burners instead of the tubular gas bars, in both the grill
and rotisserie areas. If you need help deciding what to buy or what best suits
your needs, contact Cam Mitchell at Barbecue Country or visit
www.barbecuecountry.com
SPICY BLUE CHEESE-TOPPED RIB EYE STEAKS
1/2 cup crumbled blue
cheese 4 oz cream cheese
4 tsp. jalapeno pepper diced fine (minus the seeds)*
1 Tbs. finely diced green onion
1 1/2 tsp. red wine
vinegar
1/4 cup diced fresh parsley
2 Tbs. olive
oil
2 cloves of garlic crushed
6 rib-eye steaks, 1” thick.
1. Combine the cream cheese, blue cheese, jalapeno pepper,
green onion and vinegar and set aside.
2. Combine parsley, oil and garlic and pour into a heavy
duty ziplock bag. Add steaks and squeeze bag to coat them. Seal bag. Let stand
for 30 minutes.
3. Remove steaks from the bag. Grill over medium heat to
achieve desired doneness. Serve steaks with cheese mixture on top.
The steaks go well with a baked potato, grilled asparagus
and garlic toast… with a nice Pinot Noir or Merlot.
* Chef’s Note: When handling jalapeno peppers, the seeds
contain a lot of the heat associated with this pepper. Wear protective gloves
and avoid touching any exposed skin, and especially your eyes.
Visit
www.edmontonians.com for more of Chef John’s recipes...and check
www.steamwhistle.ca for
beer-based recipes for the grill. Our thanks to Steam Whistel Brewing for the
photos.
Chef John-MenuMagic
WEBSITE ADDITION
GRILLED ITALIAN STEAK SANDWICH:
1 rib eye or rib
steak Sprinkle of Montreal Steak Spice
For
the Dressing:
1 cup mayo
3/4 cup roasted red bell pepper-chopped
1/2 cup Gorgonzola cheese
1/4 cup shallots, diced
1/2 cup parsley, diced
2 cloves of garlic, diced
salt and pepper to taste
STEAK SAUCE:
1/4 cup olive oil
2 Tbs. diced parsley
2 Tbs. fresh thyme
1 Tbs. diced fresh rosemary
1/4tsp. diced chili pepper flakes
Salt to taste
BUNS:
4 Ciabatta buns, cut in half and brushed with olive oil
2 C watercress or baby spinach or Chef’s garden greens
1.
Pre-heat grill to medium-high.
2.
Puree mayo, roasted pepper, Gorgonzola and shallots in a food processor
until smooth. Add parsley and pulse a few more times. Chill in fridge.
3.
Combine olive oil, minced parsley, fresh diced thyme, rosemary. Add the
pepper flakes. Set aside.
4.
Grill steak until desired doneness is achieved (5 minutes per-side for
medium-rare). Remove and let stand for 5 minutes.
5.
Slice steak thin against the grain.
6.
Toss in oil-herb mixture.
7.
Grill buns until marked.
8.
To serve, spoon some of the mayo dressing on the bottom bun. Add sliced
beef. Top with greens and bun top.
9.
Slice in-half and serve with potato salad.
June 2007 Next gen wine trends
After spending the past 10 years writing about wine and
food, I find it interesting that there’s actually still a big push on to
de-mystify wine to the public.I guess I’ve become such a bloodhound searching
out new and exciting wines that I’ve forgotten there’s a whole new generation of
wine drinkers who are just discovering the joys of the grape.
That’s one of the major reasons 29 year-old Phillip Casella
of Australia made Edmonton one of his stops on the “[yellow tail] Walkabout Tour
2007.”
 Fillipo
and Maria Casella left their home in Italy in the 1950s for Australia. After
years of growing grapes for wineries Down Under, Filippo decided in 1969 that a
new generation should put its winemaking skills to use, so his three sons—John
(marketing director and winemaker), Joe (Australian sales director), and
Marcello (director and vineyard manager)—uncorked their talents. Together with
grandson Phillip, who holds an Applied Science degree in winemaking, the trio
has been turning out excellent wines under the [yellow tail]® label.
Philip says that not only has the family tradition
flourished, but everyone they deal with—some 560 growers—is part of their
“family”. This, he says, is very important not only to the business, but to him
and the rest of the Casella family.It seems to be paying off in terms of
success. Canada is [yellow tail]’s second largest market per capita. From
Halifax to Vancouver, Phillip says his family’s wines are taking off.
“We’re seeing not only 30 year-old women enjoying it, but
20 year-olds who are being turned on to wine. It’s opened the doors to a very
wide spectrum of people who enjoy wine.”He admits the Casellas watch what the
competition is doing but, more importantly, they are concentrating on consumer
education. Wine used to be something you didn’t think about until you had to go
to a party. But now things are changing with our up and coming 20
year-olds.“yellowtail is becoming an intregal part of their lifestyle. It’s a
wine that’s affordable… has great taste… is unpretentious. It’s easily
identifiable with fantastic flavours.”
 In
Edmonton, the cost for a bottle of [yellow tail] is about $12 to $14. Check out
their new “Bubbles” sparkling wine. It’s got patios written all over it—a great
wine as an aperitif or a social drink. It has the flavour of tropical fruits and
a delightful crisp finish. Best of all, it’s not overly sweet.
Their Reisling also caught my fancy at a recent winemaker’s
dinner at Earls Tin Palace. It was married with warm Italian Ciabata with
Australian olive oil and a Celeriac Remoulade with oven-roasted prawns. [yellow
tail] Executive Chef Jason Roberts, host of Jason Roberts Taste on the American
PAX Network, and Earls Culinary Team turned out one of the best meals I’ve ever
tasted: Daube of Beef Cheeks Provencale-style, served with steamed green beans
and butter roasted almonds, was paired with Shiraz-Cabernet and their Reserve
Cabernet Sauvignon. Beyond yummy.
The sixth generation winemaker and corporate public
relation front man says his goal is “to lead as a fresh, new generation
winemaker, unhampered by prejudice and the elitism that can abound in the
industry.” Phillip truly wants to create “wines that are approachable, modern
and, most importantly, enjoyable for the consumer.”
I think he has already achieved his goal.
May 2007
A quarter of a century ago, when Leroy “Bus” Fuller put his
middle name to the first Earls restaurant in Edmonton, he introduced the public
to casual dining in a relaxed atmosphere. Over the years, he has led the way in
this genre of hospitality, creating four distinct restaurant concepts in 77
locations in Western Canada and the U.S. Known for its innovation and
imagination in food and wine selection, Earls is embarking on yet another
adventure—as you’d expect—in a big way.
 Here’s
the idea: Forge great relationships with your suppliers and, in turn, they
become “family”. And family looks after family. It’s how the chain has always
done business. Since Earls opened it doors, Bridgebrand, a national food
supplier, has satisfied its culinary needs. It doesn’t stop here. Earls has
always had the same steak supplier... and the same poultry supplier. But, in the
wine arena, there have been few serious partnerships. Until now, that is.
George Piper, an Earls founder, has built a reputation as
an innovator in wines. He is a walking encyclopedia of wine knowledge and has
applied what he knows to Earls’ extensive and varied wine list. Now he’s going a
step further by partnering with select vintners, domestically and
internationally, to present the Earls Discovery series.
His initial focus was on Oliver, BC, the Wine Capital of
Canada. He put out a few feelers to see if there were any wineries willing to
partner for 10 years, supplying Earls, Joey’s and the Cactus Club with their
products. Vincor—owners of Inniskillin, Jackson-Triggs, Sumac Ridge and
Hawthorne Mountain Vineyards—was first through the doors, willing to step up to
the plate.
According to Piper, the idea is simple: The vintners have a
great launching board to test their wines in small lots while at the same time
allowing the restaurants to offer great tasting wines at a reasonable price.
Win-win.
And what a launching board it is. The three chains combined
serve about a million customers each month. That’s 12-million a year—wherever
would you find a larger consumer test market for wine?
A 10-year deal is not something you enter into lightly.
Earls chose their vintners by doing a blind tasting—some 470 wines were tasted
over the course of a week. They didn’t want to be influenced or swayed by
knowing who produced the wine. Wines were picked solely on taste. Then they sat
down and discussed partnering.
Piper says we can look forward to some exceptional
Zinfandels, Chenin Blanc and an exclusive Malbac, in small lots from Inniskillin.
Earls is also partnering with the winery to plant more vines, vertically
integrating its own vineyard, and developing wines that will carry its own
labels.
Now the good news for the existing long term suppliers is
that they will continue to be embraced as “family”. Currently, Earls offers 12
different Okanagan Valley wines. In fact Quails Gate, a 10-year supplier, is
planting more vines to meet Earls Gewurztraminer needs.
What the consumer is left with is an expanded wine list
that’s constantly evolving. And, for any wine lover, that’s an exciting and
excellent concept.
Piper is on a mission to educate patrons. “What we want to
do is to put wine on the lips of our customers. Wine is still intimidating to
many people and we want to give them an opportunity to taste. Hopefully, they’ll
discover a whole new world of taste and come back for more.”
This wine program certainly puts Earls in a whole different league in the
culinary world and customers win too. Cheers to that
March 2007
March to the garden
It may seem a tad early to be thinking about planting this
year’s garden, but for those of us who like to grow our herbs and vegetables
from seeds, now is the time to get at it.
Regardless of where we live—in houses, condos or
apartments—we should start planning what we intend to put in our garden plot or
balcony planters. I’ve seen some incredible half-wine barrels and flower
planters teaming with Tom Thumb tomatoes and herbs. Just because you don’t have
a plot of land, doesn’t mean you can’t have a balcony or patio garden.
 I
usually start my lettuce, tomatoes and herbs indoors now so, by the time
planting season hits, I’m ready to rock and roll.
Herbs are usually defined as plants grown for their
culinary uses, although some make excellent ground cover. The leaves, flowers
and seeds are used for cooking. Good examples are parsley, basil and thyme.
Spices on the other hand usually come from the hard parts of the plant such as
the roots and bark.
Bear in mind that some plants and herbs are not safe to
eat. The best protection for you and your family and friends is to buy a
reliable herb book or magazine so you can make informed selections. The
definitive book for me is Lois Hole’s Herbs & Edible Flowers—Gardening for the
Kitchen. The book is incredible, just like our late Queen of Green and most
gracious Lieutenant Governor was. It was a thrill to talk to her at Hole’s
Greenhouses in St Albert. She always had time for everyone and loved to share
her vast knowledge of what she enjoyed most—indeed what she lived for—gardening.
She has detailed in her book 100 herbs and plants you can
use in your kitchen. But, as she points out, “Many plants can be eaten, but only
some can be enjoyed.”
When was the last time you garnished your salad with
snapdragons or set one on the side of a plate as an edible garnish? Be careful
though because some of them can be on the bitter side.
Lemon Verbena has grown in popularity over the past few
years because it can be used to make fragrant lemon tea, and as a garnish for
Sparkling Wine or Champagne. I love to dice it up and sprinkle it in my Caesars.
Or how about an apple pie with Lemon Verbena.
Rose petals make a beautiful garnish on dessert plates, and
can be diced and used to make a rose butter. The whole flower can be used to
beautify salads; and rose hips are high in Vitamin C.
 The
neat thing about planning and starting your garden is you can source out
different varieties of herbs and vegetables simply by opening a book like Lois’
or visiting the Hole family in St Albert. Lois’ son Jim is a walking
encyclopedia and, like his mom, he’s more than willing to talk to you about
gardening, and can direct you to experts in each department to help you with
your needs. And you can pick-up a variety Lois’ books on gardening. I use mine
as my gardening bibles.
ROSE BUTTER - From Lois Hole’s Herbs & Edible Flowers
Gardening for the Kitchen
1 /2 lb. unsalted butter
1 Tbs. icing or granulated sugar
2 Tbs. rose petals(diced)
1 to 2 drops of rosewater, almond extract or vanilla
extract
• In a medium bowl, soften the butter with a spatula or
wooden spoon.
• Wash in salt water, thoroughly rinse, then dry each
petal.
• Dice finely.
• Add all ingredients into butter.
• Mix well. Use right away or store in the freezer wrapped
and sealed for up to three weeks. Serve flower petal butters with sweet
biscuits, muffins, waffles and pancakes, grilled fish, and cooked carrots and
turnips.
February 2007
And a wee dram for the puddin’!
Robbie Burns Day festivities may have subsided, but the
celebration of scotch lingers on. Time to think outside the glass.
Cooking with scotch is a lot more popular than it was 15
years ago. People are more adventurous with their food. Scotch is being used as
both an ingredient in cooking and as an accompaniment to many dishes such as
beef, venison, fish and cured meats.
 Anthony
Burnet, the Glenmorangie Scotch regional director for the Americas,
should know. He travels all across North America educating people about the
intricacies of the whiskey.
Scotch for scotch-lovers is what wine is to wine
connoisseurs. Yes, you can be snobbish about it, but why bother. It’s a whole
new world of intriguing, mysterious flavours that arouse your senses of smell,
taste and sight. Now before I get too carried away, a person’s scotch preference
is a personal one, based solely on taste. And, in some cases, the pocketbook.
There are two types of scotches: A blended scotch utilizes
anywhere from two to 100 different scotches to form a blend, while single malts
are the purest form of scotch you can get. Single malt scotch can be very sharp
and very smoky, depending on whether it is filtered through peat or a light
smoke from burning peat is piped into the vat. Single malts account for only
eight percent of the scotch market worldwide… but they are gaining prominence.
Burnet says cooking with scotch is an excellent way to
introduce your wife, partner or friends to the world of scotch. “It’s a great
avenue to explore the single malts. People really are quite surprised by the
flavour. It’s often a whole new experience for them.”
It’s not a complicated process. Like beer and wine, scotch
can be poured over your poultry, game or meat to impart a simple, vibrant
flavour. Or it works well in marinades or bastes. But adhere closely to the
recipe, because of its bold and unique flavour qualities. You don’t want to
overpower your dish with too much scotch. Like a fine scotch is to be sipped and
enjoyed, a little will go along way in imparting a subtle, head-turning flavour.
When married with herbs such as rosemary, oregano, thyme
and other spices, it will complement the overall flavour of the dish. In many
recipes, scotch will be used to deglaze the pan of the aromatic bits that will
form the base for your sauce.
Its full bodied peaty aroma is what’s sought after in your
marinade. This will enrich the natural flavour of your main dish, such as
salmon, and give it a totally new dimension.
 JOHN
BERRY’S GLENMORANGIE HONEY MUSTARD-GLAZED CHICKEN
I am a big fan of chicken thighs because they have
incredible taste and are very tender. I had four whole legs and separated the
drumsticks and thighs with a knife, using both parts for this dish. I served it
over a plate of Basmati rice with peaches, raisins, onions and mushrooms. Plain
rice will do or you can create your own rice dish. Be careful not to season too
much because it will detract from the wonderful scotch glaze, which can be
poured overtop the dish when cooked.
Four whole chicken legs, separated
1 Tbs. butter 2 Tbs. grainy Dijon mustard
Splash of olive oil 1/3 cup honey 1/4 cup diced
parsley 3 cloves garlic, diced
1/2 cup Glenmorangie 10 year-old Scotch
—and a bit extra for the Chef
Salt and Pepper to taste
• In a sauté pan add butter, a splash of olive oil to
prevent the butter from burning, diced garlic. Brown chicken on all sides.
• Remove and place in a casserole dish.
• De-glaze it with the scotch and reduce by half.
• Add the honey and mustard and mix well.
• Pour over the chicken in the casserole dish and bake at
350ºF for 45-50 minutes. Serve over a bed of rice.
GLENMORANGIE CHOCOLATE MOUSSE
The wonderful nutty flavor of the 10 year-old scotch with
vanilla-honey tones marries well with the rest of the ingredients. It’s
absolutely delicious.
1/2 pint whipping cream, lightly whipped
1/2 pound dark chocolate
4 eggs
Generous splash of Glenmorangie 10 year-old Scotch
• Lightly whip the cream
• Melt the chocolate and slightly cool
• Beat the eggs with a mixer at full speed until fluffy.
• Incorporate the cream and chocolate together
lightly folding with a spatula.
• Do the same with the beaten egg, but be light handed in
folding.
• Add a generous splash of Glenmorangie 10 year-old
Scotch.
• Cover and let set for 4-6 hours.
• Serve with whipped cream and a leaf of mint to garnish.
Serves: 12
January, 2007
Ok. So it’s January. Christmas is over. You’re bored.
You’ve run out of gas. Can’t seem to find anything to do. You’re looking for
something to motivate you. How about sharpening your cooking or mixology skills?
Look no further: Edmonton has a pantry full of excellent
evening and weekend courses through NAIT and Metro Continuing Education.
Before you think these are just your average, ho-hum
we-watch-but-can’t-participate-or-taste-classes, check this out. The Tour of…
being offered by NAIT is an incredible series involving lectures, hands-on
participation and, of course, tasting. It’s absolutely the full meal deal.
 The Tour of Mexico is a 12-hour course running from January
29th to February 5th. No pre-requisites. You’ll be taught in class, allowed to
hone your skills at the cutting board and taste as you learn. Cost is $245 plus
a $5.70 tech fee. Upcoming courses include a Tour of the Mediterranean covering
Northern and Southern Italy and Greece; Tour of Asia featuring Chinese, Japanese
and Malaysian cuisines; and a Tour of Western Europe focusing on Portugal, Spain
and France.
If you are looking for something a little more intense, how
about Culinary Boot Camp at NAIT? They don’t call it boot camp for nothing. Five
days of classes start at 6am and run until 8pm. The $1,950 course includes a
chef’s jacket, hat, necktie and apron, and dinners at the Fairmont Hotel
Macdonald, Sorrentino’s, Jack’s Grill and Hardware Grill. Food and wine pairings
are taught, a tour of the NAIT campus is included, a walk-through the downtown
market—all culminating in an exam and graduation celebration.
These courses are very popular. The demand is high. Why?
Abraham Wornovitzky, the marketing and business planner for the School of
Professional Continuing Education-Hospitality & CTC at NAIT, believes this is a
trend not a fad, thanks to Foodtv. The boom in epicureans is also a sign of the
times. In the 1950s, the women did all the cooking. Now it’s “cool” if a man
cooks.
“We have people from every walk of life… from moms and dads
who want to improve their skills to doctors and lawyers who want to take it to
the next level.” This is not only a chance to learn, but sets you in a social
situation as well.
 Chef John Setterland at Suede Lounge says he knows only too
well the desire of his patrons to “go into the kitchen.” So Suede is offering a
one night cooking/ mixology class through Metro College called “Cook with the
Chef.” The course is run from 7:00 to 9:30 pm, and costs in the neighborhood of
$85-$90. (Date TBA) The class size is an intimate 12-14 people who will be split
into two groups. The first group will head to the kitchen and learn the fine art
of Tapas. The second group will go behind the bar to learn how to mix martinis.
Halfway through the course the groups switch venues.
The Chef says people are better educated in the kitchen
today, and everything they have in restaurants, the public can now buy in
stores. “Why pay $40 for a steak dinner, when you can make it at home for less
than half the cost.”
The “social” aspect to cooking is stressed as well. “The
idea is to have fun. Plus you get to sip on martinis to boot, all done in a sexy
atmosphere.”
In case you think these marts are old school, think again.
New, innovative martinis are made with such ingredients as Chai Tea.
Sounds like a sure winner to me. If you want more information about these and other
programs, contact:
Abraham Wornovitzky 378-5064
abrahamw@nait.ca visit
www.nait.ca/part-time
www.metrocontinuingeducation.com
Contact John at
jberry@edmontonians.com
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