Al Waxman’s Roquefort Cheese Stuffed Sirloin

Al Waxman’s Roquefort Cheese Stuffed Sir...

Al Waxman’s Roquefort Cheese Stuffed Sirloin. This a side view of one of the mobile kitchen rigs that I would drive as my personal commissary class unit which was more of a serving kitchen and my office. Hooked up to a Ford 9000 this trailer was a great piece of equipment. Here is me a…nd Al Waxman with my best co worker Ian Cox who never ever let me down. We became good foody friends and I was invited to their Toronto residence for some social time with Al and his wife Sara . Here is one his favourite recipes and a good story. I used to enjoy watching the...
Red Hot & Blue Vegitarian Boogie

Red Hot & Blue Vegitarian Boogie

Red Hot & Blue Vegitarian Boogie!     Red Hot & Blue was the first restaurant as an executive chef that I got to be part of the design team during the inception both in front and back of the house. I created the initial theme menus along with the kitchen design and conception. This flag ship restaurant was a tribute to musicians and their music.The owners with strong roots in the music industry built the restaurant in a Toronto Yonge Street office tower which was home to twenty five hundred workers. The restaurant sat 350 people and had an express pasta...
Burt Reynolds Monte Cristo Sandwich

Burt Reynolds Monte Cristo Sandwich

Burt Reynolds Monte Cristo Sandwich. On a flight home I was seated next to a gentleman who also was heading to Toronto. We spoke and he just was going to be checking possible locations to set up his food service company for the movie industry. He spoke about his California based company was expanding and he was going to put four of his mobile kitchens to work in Canada. As the conversation grew a position for me to break into motion picture catering was being formed. Months had gone buy and I had forgotten about this gentleman’s proposal when out of the blue he...
Ginger Squash Apple/Pear Soup

Ginger Squash Apple/Pear Soup

I had the privilege to meet herbalist/botanist lecturer Rachel McLeod at her Kiln Farm in Pushlinch County when in my career was just starting to understand the proper use of herbs and spices. I was introduced to Rachel McLeod at her garden and we became good friends. I spend many hours gathering information with hands on instructions on the herbs properties and medicinal purposes. Rachel extensively grew an expansive Victorian Herb Garden that contained a significant amount of native and traditional native herbs and plants. She gave personal guided tours of this large...
Louisiana Jambalaya Creole’

Louisiana Jambalaya Creole’

  LOUISIANA JAMBALAYA CREOLE’   One of my favourite jobs back in the early eighties was chef for a turn of the century musical called One Mo Time. I took on this position because it gave me a chance to work inNew Yorkand it was something I wanted to add to my repertoire. While there I was to be mentored by Chef Paul Prudhome well known for his avant-garde approach to Creole Cuisine and the art of blackened grillingLouisianastyle. The producers of this show wanted to have an authentic Creole style menu that would compliment this dinner theatre musical...
Pig Tails thekitchenman Way.

Pig Tails thekitchenman Way.

Pig Tails thekitchenman way from scratch. To some these pig tails are a culinary masterpiece and would  Appetite, craving for food, is a constant and powerful stimulator of the gastric glands Ivan Pavlov from just looking. Others, probably would be hiding their utter disbelieve that some would actually eat one. Hey, I put the sewer in connoisseur and am proud of it. I am thekitchenman.           The question is, could you eat the rear end of a pig? If you answered no! Than I suggest you leave the page now. On the other hand if you answered why...