Pastry Students at PICA

I was fortunate to have an exclusive sneak peak behind the scenes to talk with Chef Maurizio Persichino and meet the students of the pastry making class at Pacific Institute of Culinary Arts yesterday and to taste test some of the creations.

Hamburgers & Taco

TACOS

• Tuille Taco Shell
• Passionfruit Chocolate Mousse
• Fresh Fruit Salsa
• Lime Zest

HAMBURGER

• Cinnamon Macaroon Bun
• Rhubarb Ganache
• Pistachio Tuille Lettuce
• Strawberry Gelee Tomato

LASAGNA

• Pistachio Sponge
• Raspberry crème
• Whipped Vanilla Ganache

ICE CREAM POP

• Coffee Semifreddo
• Chocolate Dip
• Praline Crunchies

I understand there are still some tickets available for the event here.

By: Richard Wolak

Chef Kat Tuason

Here is the adventure in the making of Kat’s Jack Daniels Ding Dongs!

www.youtube.com/watch?v=M8hwLdLKspY

Of course the Ding Dongs reminded me of my childhood when I used to love those not so good for you desserts, didn’t know that at the time. Kat’s Ding Dongs are a totally outrageous type of dessert and one that has Jack Daniels in the mix.

Jack Daniel's Ding Dongs

You can order some of these by calling Chef Kat Tuason at the Sheraton Wall Centre Hotel in Vancouver.

By: Richard Wolak

]]> http://vancouverfoodster.com/2010/09/27/behind-the-scenes-with-chef-kat-tuason/feed/ 6 http://vancouverfoodster.com/2010/05/01/behind-the-scenes-with-chris-janik/ http://vancouverfoodster.com/2010/05/01/behind-the-scenes-with-chris-janik/#comments Sat, 01 May 2010 23:17:35 +0000 admin http://vancouverfoodster.com/?p=2728 In Part Two of my interview with Chris Janik we go Behind the Scenes with him into his open kitchen where he creates all the desserts for Miku Restaurant. Follow the photo stream below along with the recipe and story as he makes his Fruit Mousse Verrine.

Chris Janik and his Fruit Mousse Verrine

Fruit Mousse Verrine

1) Cook 50 ml Water and 175 grams Sugar until 121 C

2) Whip Egg Whites 125 gram half way and stop

3) When the sugar reaches the required temperature pour it slowly in a steady stream into the egg whites in medium-high speed. Continue mixing for 10 minutes until the mixture becomes cool.

4) Soak 4.5 Gelatine sheets in 3 separate containers filled with cold water. When the gelatine is soft melt it in the microwave for 10 seconds on high.

5) In 3 separate bowls put in 100 grams of each fruit puree starting with the Passion Fruit, Strawberry and Cassis.

6) Mix each Gelatine into each of the fruit purees mixing very well to avoid lumps.

7) Fold in 80 grams of the meringe into each of the mixtures, followed by 70 grams of the cream whipped to hard peaks.

Distribute evenly into glasses alternating the layers and fruits. Top can be decorated with lemon cookie crumble for a contrast in textures.

Pour sugar into the water

Boiled sugar water

Egg whites in bowl

Separating gelatin sheets

Mix boiled sugar into egg whites

Fruit purees in bowls

Egg whites whipped

Mix gelatin into puree

Mix egg white into purees

Mixing

Mix cream into each puree

After mixing in egg whites & cream

Layering Presentation:

1st layer

Raspberries topped

Adding next layer

Adding next layer

Added passionfruit layer

Berries added

Voila the Fruit Mousse Verrine

Note: no pork in the gelatine.

See Part 1 of the Interview with Chris Janik

By: Richard Wolak

Anna & Michael Olson

I had the pleasure of attending this culinary tasting that paired wines from Inniskillin with Chef Anna & Michael Olson’s creations on February 23rd, at the Ontario Pavilion during the Olympics. Celebrity chef Anna Olson, host of the Food Network television shows, ‘Sugar’ and ‘Fresh with Anna Olson’, seen in Canada as well as in 40 countries worldwide. Anna was joined by her husband, chef and culinary instructor Michael.

The overflowing crowd was truly overjoyed to watch and taste the wines and nibbles.

They served up three selections for everyone to taste paired with the wines.

Caramelized Onion & Apple Tart

The first taster was the Caramelized Onion & Apple Tart with Fresh Goat Cheese paired with the Inniskillin Riesling.

The second taster was the Dry Glazed Pork Tenderloin with Tart Cherry Gastrique paired with the 2008 Pinot Noir Inniskillin.

The third taster was the Icewine Fruit & Cream Trifle paired with the 2008 Commemorative Inniskillin Ice Wine.

By: Richard Wolak

Ryan Murfitt

We all know that Vancouver has some of the best restaurants per capita of anywhere in North America, these restaurants have such wonderful food because of their passionate chefs. One thing that people often remember is the ambience and feel of a room, though I don’t think people know how much passion and hard work goes into the design and building of the restaurant from the start to the finish. I recently interviewed Ryan Murfitt, who is one of the leading restaurant building designers in Vancouver, I spent several hours one evening recently talking to Ryan and learning about his background, passions and his love for what he has learned and the places he has designed.

Ryan has designed many of this cities popular eating and drinking establishments some of which include Cobre (52 Powell Street), Deacon’s Corner (101 Main Street), The Diamond (6 Powell Street) and most recently Bao Bei (163 Keefer Street). Currently he is working on a refurbish of La Brasserie (1091 Davie Street) as well on Calabash (428 Carrall Street) a new 75 seat, two level, Caribbean-themed restaurant and lounge.

Dining Room Table at Cobre

The Room & Ceiling at the Diamond

Tables & Chairs inside the Diamond

He knows his craft well, as he has had many terrific mentors along the way. He credits his family for a large role in the career he has chose, his father is an Architect and his uncle is a Furniture maker. He grew up in North Vancouver and then in his later years settling in the Gastown neighborhood. He started in the business when he was 17 years old, and his first project was designing residential kitchens with Tom Mattuk Construction, he then went on to build bathrooms where he learned a great work ethic.

I asked Ryan who his Mentors were and he told me that he has many but these were the people who really inspired him to become the designer that he is: (1) Tom Matuk – a hard worker and jack of all trades. (2) Rhys McArthur — fast and precise (3) Paul Verhoff — fast and precise (4) Warren Murfitt (his uncle) — go to guy for everything in the carpentry world (5) Mike Bertling — Sparkie (electrician) and (6) Aaron Thompson – Plumber.

Ryan describes himself as a Journeyman first then a Designer second and he says Personality & Functionality is the key to making it work. He is fortunate to have travelled throughout much of the world giving him an understanding of the different cultures and the ability to see many unique buildings around the world. His own passions include custom furniture, eating and dining, this I believe is one of the reasons he has become one of the leading restaurant designers in Vancouver. Restaurateurs go to him and he is lucky to be in the position where he can decide if the fit is going to work or not, when he takes on a new project, he becomes committed to that project and often works 12+ hours a day on site to make sure that nothing is missed and that the project is successful.

By: Richard Wolak

Jay Jones at the Bar

Talking with Jay is inspiring, he is a great story teller and you will want to sit at his bar and talk about everything under the sun, well maybe not everything, I am sure their will be some great conversation.

On Tap - The Beer Tap Lineup

The Bar - Going Behind The Bar

Part of this great story of creating the long wooden topped bar, begins here in the outskirts of Vancouver at a local farm, not just any farm, Vista D’oro Farms in Langley where Jay found a huge piece of wood in their barn, and that was the basis for this beautiful long wooden bar top.

Bartender Jay Jones (left) & Chef Chris Irving (right)

Jay Jones

His career really took off 10 years ago in Whistler, when he had a great opportunity to be the Bar Manager at Araxi – his wine knowledge soared, and he was soon offered a role in opening West (originally Ouest) back in hometown Vancouver. He was given the Bar Manager & Wine Director role, and held that position for 5 years. He then left West to assist in opening Nu Restaurant as Bar Director. This then followed by becoming the General Manager of Salt Tasting Room. A year later he left to join Donnelly Hospitality Management and take on a corporate position as Bar & Beverage Manager – overseeing a variety of development throughout the company’s several pubs and nightclubs – involved in the launch of The Modern as well as Pop Opera, and working intimately with the cocktail program at Granville Room. Last year Jay moved to Loden Vancouver, to take the role of Head Bartender at Voya. Which brings him to this year – where Jay and his Pourhouse partners found their beloved location in Gastown.

Chris Irving

Born and raised in Whitehorse, Chris got his start at The Wickaninnish Inn in Tofino. He then worked as a chef at West in Vancouver (this is where he met Jay Jones), followed by 2 years in London, UK at Petruse (under Gordon Ramsay). Throughout his culinary travels, he keeps coming back and calling this place home. Nowhere else he has lived, boasts such a brilliant diversity of culture, geography, gastronomy and the incredible social element of our hospitality industry. Chris is honoured to call Vancouver home.

The Kitchen

Crispy Cheese with Roasted Tomato Soup

One of the feature selections on the menu is this grilled cheese sandwich with a bowl of house roasted tomato soup.

The Chefs Table

This is the star of the restaurant, with only one seating each night, serves up to 6 people and must be booked at least 48 hours in advance. You will enjoy a selection of the Chefs creations that aren’t on the menu.

Seating at the Bar

Dining

Dining under the Edison lightbulbs

Pourhouse is a late 19^th century inspiration with most of their furniture and antique pieces having been inspired by the mid 1800’s to early 20th century says Jay. Everything from  the walls, tables, chairs, upholstery, crown molding, chandeliers and even the bathrooms have a history behind them. Welcome back to Gastown to where Vancouver’s history began and to Pourhouse where great food, drink and ambiance begins.

Pourhouse is located at 162 Water Street in Gastown at http://www.pourhousevancouver.com/

By: Richard Wolak

Thierry Busset and his Coffee Macarons

Coffee Macarons

1)     Whip egg whites and icing sugar for 5 minutes or longer (longer makes them more stiff)

2)     Siv icing sugar and ground almond (2/3 part sugar and 1/3 part almond)

3)     Add coffee extract and Instant coffee mixture (with a little water mixed together)

4)     Mix in the extract and instant coffee in with the batter

5)     Put in piping bag and nozzle

6)     Pipe on to cookie sheet –on to parchment paper or sili pad

7)     Let the macarons dry at room temperature (for 5-10 minutes)

8)     Bake 8 minutes at 350 F

Mixer

Mixing the egg whites

Siv sugar and almond

Preparing the coffee extract

Mixing the extract into the batter

The batter

Piping batter onto cookie sheet

the Macarons taking shape

Macarons going into the oven

Butter Cream

1)     Cook the sugar with water on a slow boil until it reaches 120 F

2)     Add eggs and egg yolks (1/2 part eggs to egg yolks)

3)     Whip the eggs and sugar together until it cools (takes about 10 minutes)

4)     Add coffee extract and some kahluah (optional) and mix together

5)     Put in piper and then pipe on to the bottom of the macarons, put the other macarons together to look like macaron sandwich

6)     Put the macarons in the fridge for a minimum of 4 hours, though it is best if eaten the next day.

Boiling the sugar

Mixing eggs for butter cream

Add coffee extract and mix together

the Butter Cream for filling

Tips/Ingredients

–       Use free range eggs

–       Rogers icing sugar

–      Ground almonds

–       Butter (not margarine)

–       Coffee extract

Cooling out of the oven

Piping the butter cream on bottom of macarons

Thierry Busset and his Coffee Macarons

Preparation/Baking time: 2 hours

By: Richard Wolak