Posted at 7:40 pm
Staging is a unique and brief experience dating back to many many moons ago, where a budding chef can intern in a kitchen to gain experience, new techniques and recipes. I had done a couple of stages before (Stubbe chocolates, Momofuku Milk Bar), but just recently I got the opportunity while on vacation to do a stage at Sidewalk Citizen bakery in Calgary. Chef Aviv Fried is now running the most popular bakery in town, where his honest down to earth bread baking is the talk of the town. He taught me how to shape, proof, and bake bread.
Posted at 7:21 pm
It’s almost august, the birds are chirping, the garden has flourished and the peaches from the farmers market are ripe. My mum has always been itching to teach me about making preserved jams and jellies, and I finally gave in. She also made a good point that canning is back in style, the hip new trend amongst Calgary chefs. She is right about that, with local chefs like Michael Noble and Aviv Fried showcasing their preserves in their restaurants. I don’t know about you, but I had never tried St.Germain until a coworker introduced it to me this summer (probably because of it’s hefty price tag). The delicious French liqueur is made from hand picked elderflowers. It has a sweet aroma and happens to pair beautifully with peaches. I decided that my first canning adventure would be peaches preserved in raw cane sugar, vanilla bean, and St.Germain syrup.
Posted at 12:44 am
A classic Scottish shortbread with a lemon Bavarian twist, served at an afternoon get together with friends. Garnish them with strawberries or crystalized flowers. Serve and let guests marvel at the idea of going the distance and adding lemon cream to these perfect petit fours.