Jump to content

Jeebus

participating member
 View Profile  See their activity

  • Posts

    69

  • Joined

  • Last visited

 Content Type 

Posts posted by Jeebus

    new spring lunch menu

    in Western Canada: Dining

    Posted · Edited by Jeebus (log)

    Paul I agree that not having a deep fryer is a great thing and if anyone cares to know the restaurant is called wild fennel food&wine and it is on mayne island.I change the dinner menu weekly and the lunch menu monthly as for the overall theme of the food we try to highlight the best of the season with touches of the exotic.If anyone would like to see a curret menu you can email wildfennel@cablelan.net

    cheers.

    vinnecooks.

    I am curious then, if you change you menu weekly and your lunch menu monthly why can't you get past 4 items on your spring menu? Should the chef of a restaurant really be coming on here and asking these kind of questions? isn't this why your employers are paying you and not us? no offense intended, but perhaps you are in over your head?

    However when I think spring I think of

    Morels

    Asparagus

    Fiddleheads

    Fava beans

    Fresh peas

    radishes

    Lamb

    Ramps

    just to name a few. And the food should be light, as mentioned this is not braise, confit season. 1 dish on a menu perhaps but beyond that keep it light.

    Australian foods

    in Australia & New Zealand: Cooking & Baking

    Posted · Edited by Jeebus (log)

    For inspiration look at cook books by Neil Perry, Bill Granger, and Kylie Kwong. We had some great meals in Australia at these chefs restaurants. Austalian's are the masters of fusion cuisine - so maligned here in B.C. with our attempts.  I know we can now get Kangaroo here in Canada so thats an option for an entree. A number of Australian bush spices and herbs are available here as well. You will have no trouble finding plenty of Australian wines and I would recommend to go with an Australian Riesling, Coonawarra or Margaret River Cab, Barossa Shiraz, and some Rutherglen Tokay to show off the vinous side of Australia.

    Cheers,

    Stephen Bonner

    Vancouver

    Just to make thing a little more fun we were sent a list of the wines they will be supplying us with. 4 reds and 2 sparkling one red and one white, not very balanced to build a menu around but whatever. Thanks for the help and suggestions guys/girls. I will post a write up with photos once we have done the event. Here is a listing of the wines

    Rochford, Macedon Ranges Pinot Noir, '03

    Turners Crossing, Cab Sauv, '04

    Turners Crossing, Shiraz, '04

    Goulburn Terrace, Sparkling Marsane, '02

    Sandhurst Ridge, Shiraz, '04

    Innocent Bystander, Sparkling Shiraz Voigner, '0

    Australian foods

    in Australia & New Zealand: Cooking & Baking

    Posted

    I am a chef up in Toronto and we have been asked to host an Australian winemakers dinner at the restaurant. I must confess other than the very basics I am not very familiar with the native cuisine and was looking to see if anyone may be able to shed a little more light on the subject. Any info or webs sites would be greatly appreciated.

    Thanks in advance for any help

    Jonaton Lome

    Headhunters in BC

    in Western Canada: Dining

    Posted

    Your resume on the ChefDB suggests you and I may have shared a shaft meal or two at Prego back in the early 90's.

    Go2 has been on a blitz recently, so you can always start by contacting them. By the conversations on this board recently (and from the look of your resume), finding work should be relatively easy. Best of luck.  :wink:

    Yeah it was $5 for the very suspect lunch, $3.50 I beleive for your jacket, apron etc every day and they still docked you a half hour lunch even if you had no time to actually stop and eat it. Micheal really was a gem wasn't he.

    Headhunters in BC

    in Western Canada: Dining

    Posted

    I am a chef from Toronto looking to possibly move out to the west coast in the next few months. I was wondering if anyone could point me in the direction of a couple of headhunting agencies that work specificaly on the west coast. Any help would be greatly appreciated and thanks in advance.

    Jonaton Lome

    Wine Tasting Events in Toronto

    in Ontario: Dining

    Posted · Edited by Jeebus (log)

    On this subject here is a Champagne tasting coming up about a month from now. We have Guillaume Deglise the Worldwide President of sales for Laurent-Perrier attending this event. I have included the menu with pairings as well as contact info should anyone have any interest. Tickets will be going very fast as there is only 20 seats available, as we are doing this as a live cooking demo with the Chef and Sommelier serving.

    Laurent-Perrier Dinner

    Azure restaurant Intercontinental hotel

    225 Front St. W.

    416 597-8142

    Monday November 14th

    Oyster Shooter with Champagne, Cucumber Granite

    Laurent-Perrier Ultra Brut

    ~~~~~~~~~~

    Cream of Walnut Soup, Cured Duck Breast,

    Poached Pear

    Laurent-Perrier Brut

    ~~~~~~~~~~

    Seared Skate Wing, Cookstown Vegetables,

    Parsley Puree, Winter Truffle

    Laurent-Perrier Grand Siecle

    ~~~~~~~~~~

    Roasted Magret of Duck, Dupuy Lentils

    Forest Mushrooms, Beetroot Reduction

    1996 Laurent-Perrier Brut Millesime

    ~~~~~~~~~~

    Sparkling Chamomile Tea Sorbet

    ~~~~~~~~~~

    Macerated Strawberries, Buffalo Mozzarella,

    Aged Balsamic, Mint Syrup

    Laurent-Perrier Cuvee Rose Brut

    ~~~~~~~~~~

    Migniardise

    $150 + tax and gratuities

    Perigee with pictures

    in Ontario: Dining

    Posted

    Well if you started eating the dishes and had to reconstruct some of them then the presentation issues are understandable. Maybe I am a little anal about it but, the bluefin tuna plate is a complete mess, the foie gras plate looks like it slid all over the place when your server was bringing it to the table,  the veal sweetbreads plate has smudges and a big greasy fingerprint on the edge of the plate, the squab breast has splatters all ove the bowl and the rim of the plate, the red "soup" is all up one side of the bowl, the plate with the goats milk cheese looks like it sat 5 minutes too long under a heat lamp, On dessert #1 is that really a paper napkin on the plate?, and #2 is just sloppy looking.

    Again maybe I may be a little anal about this but at a restaurant of this caliber the little things are what make a difference to me. I asure you my cooks would be remaking those plates

    your cooks should go and eat at Perigee.

    I would agree they should eat there. I have not yet, but have never heard anything but great things about the restaurant. I wasn't knocking the food, just a couple of small observations on the presentation.

    Perigee with pictures

    in Ontario: Dining

    Posted

    Well if you started eating the dishes and had to reconstruct some of them then the presentation issues are understandable. Maybe I am a little anal about it but, the bluefin tuna plate is a complete mess, the foie gras plate looks like it slid all over the place when your server was bringing it to the table, the veal sweetbreads plate has smudges and a big greasy fingerprint on the edge of the plate, the squab breast has splatters all ove the bowl and the rim of the plate, the red "soup" is all up one side of the bowl, the plate with the goats milk cheese looks like it sat 5 minutes too long under a heat lamp, On dessert #1 is that really a paper napkin on the plate?, and #2 is just sloppy looking.

    Again maybe I may be a little anal about this but at a restaurant of this caliber the little things are what make a difference to me. I asure you my cooks would be remaking those plates

    stupid things customers say

    in Food Traditions & Culture

    Posted

    I had a guest recently tell me she was allergic to curry. I tried to explain to her that it i not possible to be allergic to curry as it is a blend of several spices. No no she says curry is a power made from grinding curry leaves. now normally I would leave it a t that but if it is cumin in the curry she is allergic to and I use it somewhere in her menu she is still going to have a reaction.

    Also had a lady very seriously tell me she was allergic to soup...all of them

    The Fresh Pasta Topic

    in Cooking

    Posted

    The recipe I use is

    1 3/4 cups AP flour

    9 egg yolks

    1 tsp milk

    2 tbsp olive oil

    I also do it by hand the old fashoned well way. I find food proscessor doughs way too tough, but know many chefs who swear by it.

×
×
  • Create New...