Alex Parker

Currently Im messing around with Grape Powder, Fenugreek, a lot of edible flowers, Rose Oil, and various vinegars and whatnot. Also doing weird things with textures lately as well. alexP

Chris thats exactly what I was thinking. Hence why I am looking for the boldest flavours I can muster up. Things like Lemongrass, Ginger etc. I just want something that my chef likes, thats bold, and still in my style of things. Alex P

Forgot to mention those Bowls Scott! Their epic! AlexP

Hmm thanks for the suggestions! We arent allowed to use any outside ingredients which is a bit of a hindrance! Either or, Im going to sit down tonight, and try both these ideas out. I just did one with a rose oil rice shaped in a cone, which was nestled on a puree of red pepper, fish sauce, soy sauce, sesame oil, some lime juice and lime rind, and a bit of ginger, and then garnished with a fine julienne of ginger. I will snap a picture tonight. My knife is going to get a workout tonight I bet alexP

Hey everyone! Im getting ready to get into a week of black boxes at school, and I know we need to plate at least one amuse bouche course. We had one on Thurs, and I flew by the seat of my pants and did a ring molded potato and cheese bite, that was full of thyme, goat cheese, and a little seasoning, then fried. However, I would love to hear from some of the people here what would be some other ideas. Ive thought of doing a reconstructed sushi taster spoon, which would be really nice, but depending on our time limits, I may not be able to get it done in time. Anyone have any idea on something that would be fast, small, and full of flavour? Im definitely leaning towards more intense ingredients including things like onion, ginger, etc. Any help would be appreciated! Alex

Hi Snadra! I just used allspice in the pastry! Alex

Hello Heidi! Of course I can. I get some nice dry grapevines, as well as grape skins probably around October. I let both dry out, but not ferment using salts.Its almost like a confit of grape skins, if you can imagine that. From there I take the skins, and pound it down into a powder. I then take the veggies, dipped into a mixture of honey and a touch of dijon mustard and lemon juice. Then I roast them, with the dry grapevines underneath them, so the vines create smoke. You really get the essence of the earth and between the two ingredients, adds a beautiful earthy, slightly fruity vegetable, that just leaps off the plate. Its subtle enough not to destroy the vegetables taste, but instead lifts it up into an amazing dish. Hope that helps! Alex

Hello everyone. First post on the forum! My goals in cooking is to keep things simple, and tasty, while accentuating regional and local cuisine from my area (the Niagara Region in Ontario Canada). My menu for this Christmas reflects that. Leak Tarts in a Spiced Pastry Lamb Sausage and Apple Bread Pudding Roast Turkey with Orange Pecan Stuffing and a Cranberry Salsa Roast Potatoes and Mushroom with Stilton Cheese Apple Cider Glazed Turnips with Cranberries and Roasted Pumpkin Seeds. Roasted Niagara vegetables in a grape crust. Coconut Ginger Gelee Chocolate Pavlova with Chocolate Cream and Berries Pineapple Compote with a Ginger Icewine Foam. Happy Holidays everyone. Alex