Friday, January 27, 2012
Into the hot fat -- one big onion, a clove or two of garlic, perhaps a bell pepper and/or two sticks of celery -- all of it nicely chopped. When it's softened you can add a good sprinkle of crushed dried herbs -- sage, oregano, thyme, etc. Add the chili (fresh or powdered) now.
Friday, January 20, 2012
Next, smoked whitefish with lemon pepper and horseradish cream, nestled onto a "sheaf" of fresh cut pea shoots all dolled up with hemp oil dressing and nutty hemp seeds. (During the course of the evening's conversation I learned how to grow pea shoots at home, so here's to a little winter gardening...)
The entrée featured a shaving a waygu beef rolled around a filling of wild boar, next to a gooey cheesy lentil risotto and silky roast vegetables. A light dessert was in order: sea buckthorn gelato (my favourite!) with a compote of berries and chocolate paté.
The next event in the Executive Chef Series is Thursday, February 16, with Chef Brent Lloyd. Check it out on the farmers' market website.