Italian Wedding Soup

Italian Wedding Soup; Back in Vancouver while waiting for the new Planet Hollywood Restaurant to finish construction, I took on a catering position for a very well-known off Broadway play called Tony n’ Tina’s Wedding. The 150 paying guests would first go to the church and be part of the couples ceremonies. There were play actors sitting at different tables that would interact with the wedding family. Some were real funny, some were bitter, lots were just drunk uncles and many misfits humour. It was a fun job three times a week and later after the church...

Lamb Lolli Pop’s

Lamb Lolli-Pops.Cut the lamb rack into single bone chops and marinate with some olive, minced garlic, oregano, basil, rosemary with some orange orange rind and crushed cumin seeds.  Bake, Grill or BBQ the marinated chops. Side with a Feta Cheese Olive Oil and Vinegar Chop Chop Salad.      

Chicken Pot Pie.

Degelman’s Chicken Pot Pie Boy, time sure does fly. White Rock. In 1999 we opened one of the first all natural deli/food stores in White Rock. I served some of the first field organics from local farms and was the first to sell Mary’s Farm no-spray produce, Avalon Organic Dairy Products, Fieldstone Organic Breads, Mapleridge Farms Non Medicated Chicken, Top of the line Pacific Ocean Seafood cut from whole fish and a large selection of hand crafted naturally smoked and cured cold cuts, sausages, bacon and hams plus original Montreal Smoked Meat from...

New Orleans Steak & Seafood House T...

New Orleans Steak & Seafood House Toronto. One of my all time best eateries. The Blackened Angus Rib Eye with an Etouffee Peppercorns sauce is a true cajun creole experience. The crab cucumber salad, coconut shrimp were stellar like the crawfish etouffee cake. The Beignets finish was excalibur. A top notch retsaurant that makes one feel like being part of the family. A true Hidden Gem a Toronto culinary staple for 29 years, offers a delightful blend of Southern charm and Canadian hospitality. With their fresh seafood and perfectly blackened steaks, this restaurant...

Pho on the Go

One of my favourite lunch meals is a bowl of good flavourful bowl of PHO. The Vietnamese street cart staple which was first introduced in 1920 at a place where one could sit to eat, instead of standing or squatting. Many new PHO restaurants are springing up everywhere here in BC. I took on a cooking position working alongside a Vietnamese Chef at the Green Papaya  who made a great tasting lemon grass broth using several different techniques that I watched and studied. Roasting some veal bones sided with an array of herbs and spices made the broth take on a more the...

Movie Catering Trailer Kitchen

This is what the inside of one of my 45 foot mobile kitchen’s looked like. This one had a huge fridge, several ovens and held a thousand  gallons of water made with its own water purification plant, solar panels and butane cooking fuel. This work horse of a unit could be be set up in an isolated area running fully operational for 60 hours before needing off site fuel services or satellite refueling. This is what my boss expected my three kitchen’s to look like every day at start up because you never knew who would drop in to ask for some grub! FYI, if you...