Well it’s been too many months since I last posted something. Between the new baby and training some new people in the kitchen I’ve been pretty busy. Plus I was in a bit of a funk for a bit, not trying a lot of new things in the kitchen and concentrating on the business side of things rather than the food. Anyways I had a table come in for some of menu dinner and I thought it was about time to show what’s been going on lately.

First course was a prosciutto cured albacore tuna crudo, with roasted fennel seeds, kalamata olives, and cherry tomatoes.

Second course was house made corned beef and braised cabbage salad rolls with a grainy mustard simple syrup

Third course was a salted pork and foie gras fried rice with a truffled fried egg on top

Fourth course was meatloaf glazed with sriracha ketchup, served with crispy smashed potatoes, and deep fried Brussel sprouts

Fifth course was roasted double lamb chop, celery and lentil salad, and Kim chi puree

Dessert course was a duo of caramelized pineapple sorbet with a prosciutto chip, and cereal milk sorbet with Gluten free brownie

First, I’d like to say sorry to my blog for ignoring it. Its been a very uneventful couple of months and I didn’t have much to write about.

Now onto the good stuff, I did another of menu dinner for Tory and Victor. They’ve been some fantastic customers of mine so I tried to really make this a good one.

First course, bacon sriracha popcorn. This is one of my new faves, the bacon and the spice goes so well together.

Second course I did a gazpacho cocktail with fresh Atlantic lobster, I was really looking to start out nice and fresh with it being so hot outside.

Third course I did a play on dry ribs. I brined the pork shoulders for a week than I confit them in duck fat before frying them up. I served them with red eye gravy, honey mustard, and sriracha ketchup.

Fourth course is foie and chips, I fried the foie after battering it in a scotch batter.

The last course was a real feast, I did Korean style fried rabbit, with fennel Kim chi, cucumber rice, ginger scallion noodles and steamed bok Choy.

Last course, again trying to keep it somewhat lighter than I normally do, I did a cereal milk Panna Cotta.

well i’m one day removed from doing a pop up resto with some friends at the Common. I can honestly say it was a great success, five chefs five courses each one of them different in style and flavour. my buddy Jesse who is the chef at the common set this whole thing up. Jesse and I use to worked together back in the day at Packers Louie as line cooks. Joining us was Edgar from Tres Carnales, Nathan from Jacks grill and Stu from Ambers brewing. Although we never have worked together all at the same time you would never have guessed it from how smooth our evening went.

I think the best thing for me was cooking with a bunch of friends in an environment that was all about the food. No chef jackets, loud music in the kitchen just a really relaxed atmosphere, and it showed in everything we cooked and in the experience that the guests had.

first course- Stu- fried chicken hearts, with grits and spicy fried kale

second course-Myself- foie and bone marrow sausage, bacon onion marmalade, bread and butter pickles, and baguette

third course-Nathan- beef cheek bulgogi with quinoa fries

fourth course- Edgar- chilis stuffed with raclette and pigs tails, fried and than served with spicy tomato sauce

Fifth course- Jesse- Canoloni, dragon fruit and grapefruit sorbet, with a shot of sweet tea on the side.

I had an absolute blast and look forward to doing more of these in the future.

Well I’ve been neglecting the blog as of late, been to busy dealing with a new born baby and balancing work so something had to suffer a bit.

Marlow Moo came in for another off menu dinner. She has been probably my biggest supporter customer wise since I made the move over to hundred so I always want to do or up right for her. here’s tonights dinner.

House made ricotta cheese, whipped lardo with smoked sea salt, fresh salad of tomatoes, basil and Arugula

Bacon ramen, pork shoulder, pork belly pastrami and a poached egg

Palate cleanser of cucumber mint sorbet

veal sweetbreads,  pork jowl, bacon cheddar and chili waffle, veal reduction

Cereal milk, with white chocolate and foie gras cookies

Did of menu for my buddy Nick. Both of us worked together at LUX steakhouse for a few years, him working FOH me working in the back. He was always a great person to work along side and I would work with him again in a heart beat. he is also a kick ass Rockstar as the lead singer for needles to vinyl, a local Edmonton band. Here’s what I cooked up for him.