foodie reads

I love to eat.
I love to prepare food.
I love to read about people who are surrounded by food.

We used to do a Book of the Month feature for our scheduled classes and I have lately been considering bringing this back... Maybe on this blog? These are a few books I have read in the past month and some that were given to me for Christmas.

Making time for a book is such a treat.













Shark's Fin and Sichuan Pepper
-My absolute favourite read of the year. If you love Chinese food, the real thing, you must read this. I want to be Fushia, I want to buy rabbits and skin them myself, I want to scale fish as they are still alive, I want to fill my mouth with heat packed peppers and remember that special food-related moment.













Don't Try This at Home
- A great book for bedtime reading. Each chapter is a culinary anecdote from chefs around the world...














Julia Child, a Life
-I did not truly know Julia Child and had not yet seen 'The Movie' - this was an entertaining and quick read. Is it all accurate? I do not know, but it seems like a good intro for a larger than life personality.














A Year In My Kitchen
-Skye loves eating and it shows. Stunning pictures, lovely recipes that you want to try, now. If only the market was still open...














Jamie at Home
- I did not know Jamie Oliver, in fact, I avoided him as I thought he was just another of those good-looking-let's-brand-name-him chefs... This is a truly yummy book that made me want to get lost in the woods for a couple of days, catch deer, cook it with whatever I found in the surroundings.














My Year of Meat
-My current read. A Japanese television show meant to encourage beef consumption using American housewives as 'role models'. It gives me the giggles every page...


-marysol

Tis' the season to be busy...

We often feel like Santa's elves in the office at this time of year.
Packaging gifts certificates, more, more, more!













This was our pile at around 2pm yesterday. It kept growing and growing. This morning, we start over.













Kitchen is rocking, day events, evening events. Every day a new menu, another group to welcome - never the same. It is a fascinating journey each time: the initial contact, the excitement, how we all want this to be the best party ever for friends, family and colleagues. Making every detail count.

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