Are you chef worthy?

I get a few emails here and there about reality tv shows and competitions, and I usually send them out directly to the people that I think could apply... But today, I am putting it out there for all of you to read and consider!

Are you an extraordinary home chef? Do you watch Top Chef and think that you could be solid competition? This call for entries is aimed towards the 'every day person' who rocks in the kitchen!!! I know a few, eh Ryan???

You can email Aimee at Aimee@bigcoatproductions.com to get more details.

Go for it! What have you got to lose?

-Marysol

Putting Culinary Rivalry to the Ultimate Test!


Chef Worthy is a competitive new docudrama that puts amateur cooking rivals to the ultimate test; the chance to prove their salt in a top restaurant kitchen. By day these amateur chefs are bankers, teachers, lawyers, government workers and homemakers; but at night they're locked into a culinary rivalry, out to prove themselves the best cook in their social circle. In each episode two cocky cooks go head to head under the watchful eye of a Master Chef who will pull no punches in telling them how things are really done. When given the opportunity to perform in a top kitchen, which one will prove their worth and be crowned Chef Worthy!?

from hockey sticks to spatulas...

this weekend, senators hockey defenceman chris phillips and his lovely wife, erin, traded hockey sticks for spatulas as we played host to a special private dinner with 10 lucky guests in the ue kitchen. first a bit of mixing and mingling with the group and then it was time to get down to business and whip up a fabulous tuscan-inspired dinner led by resident chef candice butler. erin was soooo impressed that her husband actually managed to whip up dessert on his own! chris, we're glad to see you managed to score some points off the ice!

thanks everyone for a great night!

-carley

we love bel fiore

barista challenge!

It seems like a lot of people love coffee!! We have had so many inquiries about the Bridgehead Barista challenge that we could have filled this class three times... stay tuned for the upcoming calendar, we will have a few more.

12 lucky people got the chance to smell, taste, touch, feel, observe, replicate, critique and chat about coffee. By the end of the night, they could do perfect espressos and lattes AND do beautiful latte art.

Our tiny coffee maker looked so wimpy next to Bridgehead's monster machine, at least it has only brewed Bridgehead coffee in its life so far!

sauces

Stocks, Jus, Béarnaise, Demi-Glace, Béchamel... no mysteries here!

Everyone tonight had the chance to work on classic vinaigrettes, make their own aïoli (for a steak frites, heaven!!!) and work on basic sauces for savoury dishes (a delicious Bleu Bénédictine Mac'n'Cheese anyone? How about fresh vegetable ribbons with a tomato and herb sauce then?) and some delightful desserts (Pampushky with a cranberry sauce, homemade pumpkin ice cream with a caramel sauce, strawberries and hot fudge!!!)

I send out emails to staff before each event and I have to admit that I hadn't been this excited in quite a long time...give me some more bread to finish that sauce please!

If you missed the class, keep your eyes opened for our upcoming Fundamentals, we will include a sauce workshop for you to stay away from the packaged stuff.


Some highlights...


Stock, beautiful and rich. Always roast the bones first!!


Mirepoix and bouquet garni?


Béchamel, whisk it slowly and constantly.


Garlic peeling and chopping contest!!



The vinaigrette station! So many ingredients to pick from and experiment with! We told the guests to go wild and try combinations that they had not tried before or go for ingredients that they did not have at home...


The pampushky before being smothered in sugar, spices and dipped in caramel sauce... yummy salted caramel sauce.


-marysol

artisanal bread

Here are a few shots from last night's class...
Yummy bread from Aux Deux Frères Bakery in Aylmer.

This is Etienne chatting about bread. He spoke with such passion, I loved how he said: Bread is living. Makes you think right?



The blob. It kept growing in our fridge and I saw it through the glass door, gave me the giggles!



The guests shaping their dough



...and the finished product!



You can go up to Aylmer to sample their wonderful breads... or wait until Etienne comes back!

-marysol

anything and everything can be done on the grill...

We had a very special visit from Ted Reader on Monday night, it was one very lively evening!!!
We took no pictures as we had enough paparazzi that night - we know when to leave it to the pros!

The Omnivore blog resumes it quite well, enjoy the pictures!

Big Teddy blows into town (don't overdo the Jack Daniel's and no one will get hurt)