The Classic Chateau Briand

The Classic Chateau Briand

        After my apprenticeship as a cook ended, I started to work at a renowned family run steak house called the Knotty Pine in Preston Ontario. For over fifty years this landmark restaurant served millions of meals to the area families and travelling tourists. The upper Knotty Pine Kofe Bar with a massive stone fire place sat 220 people. The classic copper and brass steak house down stairs sat 120. An open kitchen with an octagonal glassed in high temp char grill was front and centre to entertain the diners. All menu items were prepared in house...

Spaghetti and Meatballs

Back sometime ago I first came into contact with traditional Italian food made by a well trained Mediterranean cuisine chef Luigi Viola. Luigi was in his sixties and he had this little Italian bistro that he and his family ran. He sure had his way with Italian food and gave a great many city folk their first taste of real pizza and calzones along with veal parmesan and home style meatballs and spaghetti. Some Italian chefs I was later tutored by like Umberto Mengi and Valentina Harris would use ground veal and make these fluffy little meatballs that they would infuse...

Apple Butter glazed Chicken Breast

One of the most exciting jobs I had as an executive chef was at Panorama Resort in Invermere BC. Surrounded by several mountain ranges and valleys any winter skier or summer hiker could not ask for a better location. Heli Skiing and Hiking here in the Purcell’s, Selkirk’s and the Monasheese mountain ranges was opening up the back country and gaining popularity around the world It was my job to outfit the company’s wilderness lodges and stock the pantries for the many guests that would use the back mountain facilities. I would fly to these lodges by helicopter over...

Stars Crab Cakes

Back in 1984 I was asked by several of the celebrities that I cooked for if I ever had eaten at Stars Restaurant in San Francisco. My reply was no but after reading about the chef in charge and his fusion food menu I knew it would not be long before I would be there in the flesh. Stars were noted as being the birthplace of New American Cuisine. The restaurant was an instant sensation and quickly became the top-grossing restaurant for years. Chef Jeremiah Tower and his posse of celebrity chefs like Wolfgang Puck became the pioneers of California Cuisine. Today Spago...

Aus. Happy Ice Fishing.

Aus. Happy Ice Fishing. Here is the K/O lodge recipe using the package flour mix or make your own custom mix which I like better. Take the filets and pour over lots of tobasco or your favourite hot sauce and let sit for half an hour. Now take the filet and with a paper towel blot and dry the filet removing any liquid. The filets will be flavour marinated without the heat. Season with the flour mixture below; Pan Fried Walleye Dusting 1 Cup Cake Flour. or [Packaged Golden Dipot] 1 cup Corn Meal 1 Tbs. of Sea Salt. 1 Tbs. fresh ground Pepper. 1 Tbs. Garlic Powder. In a...