Welcome chef Joe who comes from us via Nicli Antica pizzeria . This young up and comer has transitioned extremely well into our team and we’re loving every minute. Thanks Joe for nailing it every time you’re in the kitchen.
VEAL CHOP ~ GREMOLATA
DOUBLE LAMB CHOP ~ AMARENA CHERRY DEMI
SWEET POTATO STACK
SHAVED PURPLE BRUSSELS, DANDELION, TOASTED WALNUTS, HONEY BUTTER MILK DRESSING
PEA SHOOT SALAD ~ POTATO GALETTE
LIME RED PEPPER FLAKE AND CILANTRO CHICKEN BURGER ~ BAKED RUSSET FRIES
GRILLED PRAWNS WITH POWELL RIVER SWEET AND SPICY SAUSAGE
A SUCCESFUL EVENT HOSTED BY FRANK GIUSTRA AND THE RADCLIFFE FOUNDATION. THANK YOU FOR INCLUDING US IN YOUR EVENT
FARRO, BLACKBERRY AND ORGANIC BEET SALAD~DOMENICA FIORE HONEY VINAIGRETTE
WHIPPED LEMON AND LAVENDER PARFAIT
One of those staple meals in our house. I call this the 'chicken dish' as we throw a bunch of ingredients into a large braising pan (if you don't have a braising pan, any large oven proof pan or pot with a lid will do. http://www.lecreuset.ca/en-ca/Product/Enameled-Cast-Iron/Enamelled-Cast-Iron/Braiser/ and toss it in the oven......
Ingredients
1 package cherry tomatoes
1 fennel bulb
¼ brown bag of button mushrooms
4 carrots
1 large yellow onion
8 Chicken thighs (Boneless skin on)
Salt and Pepper
250g pancetta
Feta cheese (preferably goat)
Parsley
Olive oil
Directions:
Turn oven to 400 degrees F
Dice vegetables (not the tomatoes) into big chunks and set aside in a separate bowl
Season chicken with salt and pepper
Get pan nice and hot and add 1 tbsp of olive oil
Crisp all the pancetta in a pan then remove from the pan but leave the oil.
Sear all of the chicken (about 2-3 minutes a side) starting with the skin side down
Once they are browned remove to a plate or bowl and set aside
Add onions and sauté for 3-4 minutes
Add the remaining vegetables, not including the tomatoes, and sauté for another 4 minutes
Turn the pan off and place each chicken thigh on top of the sautéd vegetables in the pan and then top with the cherry tomatoes. Put the lid on and toss it in the oven for 45 minutes.
Remove from and serve over barley* that has been prepared in chicken stock. Top with fresh parsley, crispy pancetta and crumbled feta cheese.
*For the Barley, prepare as per the back of the package but substitute chicken stock over water to add more body and flavor. Finish with salt and pepper and a handful of grated parmesan cheese if on hand.
If making rice: add 1.5 cups of rice to a bowl, boil some water and pour it over the rice and let it soak for 15 minutes. Then strain the rice and rinse the rice in cold water. In a pot, melt a BIG chunk of butter in a pan with 2 cloves of garlic thinly sliced. Once melted,, add the rice and stir for a minute. Then add 3 cups of chicken stock. Cover and bring to a boil. Once boiled, reduce heat to low and simmer till liquid is evaporated.
Anna’s crumble
Serves 4
1 cup of flour
3/4 cups of oats
1 cup of packed brown sugar
3/4 cups of unsalted butter (melted)
1/2tsp salt
1/2 tsp cinnamon
Mix all dry ingredients together
Add melted butter
Mix all together.
Layer in mason jar
Caramel
Crumble
chopped granny smith apples
Crumble
Bake at 350 for 20-25 or until apples are soft.
Remove and allow the jars to cool slightly
Top with ice cream and caramel.
Beef Short ribs with cauliflower and chick pea puree
Ingredients:
Short ribs
Carrots
Onion
Red wine
Dark beer
Tomato sauce
Tomato paste
Soy sauce
Bay leaf
Garlic
Salt and pepper
Short ribs directions
Dice carrots
Dice yellow onion
Peel garlic
Coat ribs in salt and pepper and sear all sides of the short ribs in grapeseed oil
then remove from the heavy duty pot.
In the same pot, sauté onions and carrots until soft.
Add 1/4 bottle of red wine
Bottle of dark beer
500 ml of chicken or beef stock
! can of tomato paste
250 ml of plain tomato sauce
Whole clove of garlic
One bay leaf
2 TBS of soy sauce
and bring it all to a boil.
Then lay short ribs in a deep oven proof baking dish. Pour liquid over the ribs until they are submersed 3/4 high up the meat. Cover the tray tightly and place in an oven at 300 for 5-6 hours or until meat is tender.
Remove short ribs from the liquid. Strain the liquid into a pot and bring to a boil and reduce the liquid. This will be your finished liquid.
Puree
Cauliflower
Roasted garlic
Chick peas
Chicken stock
Butter
Salt
Horse radish (optional)
Directions
Roast a head of garlic
Steam a head of cauliflower
Place in a blender:
Steamed cauliflower, can of strained chick peas
Head of roasted garlic
2 TBS or a chunk of butter
Blend on high
Add hot chicken stock to the blender to allow the the ingredients to puree till smooth. Once smooth, transfer to a pot and keep warm till dinner.
Add horse radish if serving with short ribs. Season with salt and pepper
Brussel sprout leafs
Brussel sprout leaf’s
Peel away brussel sprout leaves
Lay on a baking tray with parchment paper and coat with EVOO and salt and pepper.
Bake at 425 until crispy. 5-10 minutes
Presentation:
Layer puree
Top with short rib
Pour reduced sauce
Place brussel sprout leaves
Top with horse radish sour cream
Wild mushroom Risotto (serves 4-6)
Ingredients
Dried mushrooms
Chicken stock
White wine
Diced onions
Garlic
Arborio rice
Parmesan
Salt and Pepper
Fresh thyme
Fresh mushrooms
Mushroom stock
Add 1/2 cup of dried mushrooms to 2 cups of water. Bring to a boil and then simmer for 20 minutes. Strain out dried mushrooms and reserve the stock
Risotto
Sauté yellow onion until soft in EVOO and butter
Deglaze with white wine
Add a clove of chrushed garlic
Add 1.5 cups of arborio rice and stir
Add 1/4 cup of stock at a time until liquid evaporates then add again.
Add 1/4 cup of mushroom stock and alternate between chicken and mushroom
Continue to add chicken and mushroom stock until risotto is al dente
Meanwhile: sauté chopped mushrooms (Chanterelle, shiitake etc) in butter and diced shallots until soft. Reserve the mushrooms till later.
Once the arborio is al dente add grated Parmesan and the sautéed mushrooms.
Add some fresh thyme, finish with a bit more stock so the aborio becomes slighlty soupy. Add salt and pepper and taste for doneness.
Scallops
Pat scallops dry and remove the muscle
Sprinkle with salt
Heat grapeseed oil in a non stick pan.
Once the pan is hot add each scallop and sear each side. About 2 minutes per side depending on their size. The side of the scallop should go from grey to white when they are done.
Place risotto in a bowl, top with a scallop and top with micro greens or pea shoots.
Burrata with blistered tomatoes
- Sauté capers until crispy in olive oil
- Add thinly sliced red onion
- Continue to cook until caramelized
- In a separate pan blister cherry tomatoes on high heat with oil until they split. 5 minutes or so.
- Bake crostini coated in olive oil and salt until lightly brown and crispy.
Layer tomato, onion and caper on the crostini. Top with Burrata and finish with EVOO and micro greens for presentation
Dressing (makes enough for 6)
one finely diced shallots
1/2 clove of garlic
1 T of dijon
1 T of honey
1 T of apple cider vinegar, white wine vinegar or white balsamic vinegarSqueeze of orange
zest of 1/2 lime
zest of 1/2 lemon
1 cup of EVOO (extra virgin oil oil)
Salt and pepper
Salad:
Ingredients
Shaved beets (OPTIONAL)
1 cup of Farro ( cook like rice) and let cool
Baby arugula
Shaved cabbage
shaved radish
Cherry tomatoes
Toasted pumpkin seeds
Cranberries or pomegranate seeds
Meyer lemon cocktail:
Fresh squeezed juice of:
Meyer lemon
Grapefruit
Lemon
Orange
Simple syrup (water and sugar) to sweeten to your liking
VODKA!
Ice
Pink grapefruit perrier floater
One very finely diced shallot
1/2 cup of excellent olive oil. We use Domenica Fiore!
1TBS of white wine vinegar
Squeeze of lemon
1 tsp of dijon mustard
Chopped basil
Sliced cherry tomatoes
Salt and Pepper
Let all the ingredients above soak for an hour before tossing with your greens.
Serves 3-4
This ever famous drink has made it as the new hot cocktail out west. Served in a copper cup, this drink hosts the following:
2 oz vodka
Squeeze of half a lime
4 oz of ginger beer. We love #fentiman's
Enjoy
Organic, local chicken done on the rotisserie with organic broccoli, roasted rosemary potatoes and fresh chimichurri.
Thursday night family dinner