Century Hospitality Group’s “Top Chef”

It seems reality cooking competition shows are all the rage as of late, and with Top Chef Canada currently airing on Food Network, there is no doubt the profile of some of our nation’s chefs will definitely be raised in the process.

But did you know that Edmonton will soon be crowning a “Top Chef” of its very own? For a second year running, Century Hospitality Group (which runs Century Grill, Delux, Hundred and Lux, as well as a catering business) is showcasing its kitchen talent through an in-house culinary competition, dubbed “CHG Top Chef”.

This year though, the cooking throwdown is bigger and better. Not only will the finale be open to the public, but members of the external food community have been asked to help with judging duties. Mack and I were thrilled (and humbled) to be asked to be a part of a group of judges that includes Valerie of A Canadian Foodie, Mary Bailey of The Tomato, Liane Faulder of the Journal, and Chefs Blair Lebsack and Andrew Fung. It should be fun!

For some more background about why Century Hospitality decided to host such a tournament, I asked CHG Corporate Chef Paul Shufelt a few questions:

1. Why the “Top Chef” format?

We used the term “Top Chef” for the tournament, but, perhaps, it’s a hybrid of the Top Chef style challenges and the head to head competition of Iron Chef, or similar style cooking contests. We are holding a single elimination tournament, where 16 of our top young chefs are competing head to head, with the winner of each bracket going through to the next round. Each week the challenges will become more involved, with Top Chef style twists coming as the weeks go by.

2. What do you think are the qualities of a “CHG Top Chef” champion?

A CHG Top Chef, will be the person who best exemplifies the skills of a great chef. Often on cooking shows, it’s all about the dish they make and that’s it. Little value is given to other keys that make a chef great. Throughout the challenges we will be testing the chefs abilities to “sell” their dish, their ability to pair it with wine, and in the final challenge 20% of the total score will involve their ability to lead a team, which will include a competitor that they beat along the way, and a guest judge, who may know a lot about food, but little about the expectations of cooking a 3 course dinner for 50+ people. They will also be judged on organization of their time, use/waste of ingredients, cleanliness of work environment, etc. So the goal with this challenge is to determine who can not only prepare a great meal, but handle leading a team, manage a kitchen, and successfully feed 50 happy people. A little more involved than making dinner for four judges.  The successful chef will have to be creative, passionate about food, organized, poised, and possess strong leadership skills to win this competition.

3. Given we’re now in spring, and Lux’s recent foray into farmers’ market dinners, will seasonal ingredients be incorporated into the challenges?

The simple answer is Yes! Last week, we kept things very simple, because the time was limited and I was more concerned with seeing quality cooking, rather than overly complicated failures, but this week we will be adding a little something picked up from the downtown market before things get started. For next week, we will be incorporating even more ingredients from the market, and the secret ingredient for the dessert course in the Finale will be from the market, not to mention a foray of other great springtime ingredients picked fresh the day of. To take it a step further we have decided to provide the finalists with a $100 budget and an extra 30 minutes to peruse the downtown market to find complimentary ingredients for their dishes.

4. What can people expect from the finale on May 28? Why should they buy tickets?

People can expect a fantastic six course meal prepared by two of our most talented upcoming chefs, plated right before their eyes, in the company of other great food lovers. I can’t share with you what the secret ingredients are, but I can tell you they will be incredible. This will really be a foodie’s night! They will also get to be an active part of the decision process, as each guest will have one vote for their favourite chef. The total judges’ score will only be 100, so with 50 guests, and each one of their votes counting for one bonus point, they can really sway the decision. This will be a great evening of not just great food, but some fantastic entertainment, topped off with the crowning of Century Hospitality Group’s Top Chef.

I think this tournament will help to not only raise the profile of young chefs in Edmonton, but also help diners further understand and appreciate what goes into every plate at a restaurant. A girl can dream, but perhaps this will set the stage for a city-wide Top Chef competition to take place…

You can read more about the CHG Top Chef tournament on their blog. And if you want to buy tickets to the showdown, you’ll have to act fast – there are only 5 remaining as I write this!

Food Notes for May 9, 2011

The 30th edition of the Edmonton Fringe Festival has a name – Fringeopolis, celebrating the mini-municipality formed in Old Strathcona every August. I love the idea of becoming a “citizen” of the Fringe (or better yet, becoming a “builder”). Looking forward to it already! On to this week’s food notes:

  • Twyla filed a review of the new Prairie Bistro (situated inside the Enjoy Centre). Looks like it is worth a special trip out!
  • Courtenay wrote about the “preview” tacos cooked up by the folks behind Tres Carnales. They were served up to a hungry crowd at Red Star last week for Cinco de Mayo.
  • I passed by Yakitori Grill (10524 101 St, 780-760-0900) last week, and it now looks open. Anyone been yet?
  • I had heard rumours, but I wasn’t sure if it was true – a new waffle truck from a Victoria-based company called Wannawafel will be on Edmonton streets this month.
  • The Journal started a series on neighbourhood bakeries last week. First up, a shop I often frequent – the Italian Bakery.
  • Want to learn more about local Community Supported Agriculture you can support? Read on here.
  • I’m always interested in learning how farmers’ markets (and the politics of them) work in other cities – this is an interesting primer on the situation in Calgary, and specifically, about their lack of a central food policy.
  • Overflow for Hudson’s on Whyte: The Pint will be opening up soon in the former Purple Onion location (8032 – 104 Street).

The Pint

The Pint

  • Now I know how to sneak fruit into Mack’s lunch – disguise it as chips! The Plaid Giraffe has fabric “chip” bags for sale.

Chips?

What will they think of next?

  • I wandered into Wild Earth Foods last week, and found that they stock Steve & Dan’s BC Fruit on the shelves! It always helps when grocery stores can carry local product, and keep regular hours – it helps discount the “inconvenience” factor some have about farmers’ markets.

Wild Earth Foods

Steve & Dan’s at Wild Earth Foods (yeah, the signage is faint – hope that’s something they work on)

  • There’s something about seeing Edgar Farms at the farmers’ market (even without their bunches of asparagus) that gives me so much joy. Speaking of Edgar Farms – mark your calendars – their annual Asparagus Festival will be taking place on May 28 & 29, 2011.

Edgar Farms

Edgar Farms

  • When I asked my Mum what she wanted for Mother’s Day, she answered, “Biscuit sandwiches.” We did our best to deliver! Hope you had a great Mother’s Day as well!

Breakfast Sandwich

Buttermilk biscuit sandwiches with cheddar, Irvings back bacon and Sunworks egg

Culinary Q & A with Allan Suddaby

Allan SuddabyOccupation: Cook at Jack’s Grill.

What did you eat today?

Breakfast: black coffee, a stalk of rhubarb, smoked gouda.  Lunch: wheat and bean salad.

What do you never eat?

I don’t understand the question.

What is your personal specialty?

Fresh sausages.

Complete this sentence: In my refrigerator, you will always find:

Preserves: jam, pickles, mustard, and the like.

What is your weekday meal standby?

Depends on the time of year, but vegetables from Tipi Creek Farm and fried potatoes are usually involved.

What is your favourite kitchen item?

A sharp knife.  Specifically a 10” French knife.  Other items that deserve mention: stainless steel pans, food mill, stand mixer.

World ends tomorrow. Describe your last meal.

Hot dogs with mustard and relish.  I can’t decided whether the buns would be toasted or steamed.  Served with braised cabbage and a glass of whole milk.

Where do you eat out most frequently?

A collection of pizza places around the university.  Notably Campus Pizza, Avenue Pizza, and the Garneau Pub.

Where’s the best place to eat in Edmonton?

It’s a toss up between Corso 32 and The Bauernschmaus.

If you weren’t limited by geography, where and what would you eat? Kevin Kossowan’s house.  I would order pork, mushrooms, apple wine, and charcuterie from his cellar.  Also I change my answer to the previous question to Kevin Kossowan’s house.

Allan blogs at Button Soup.

Fourth Time’s the Charm: The Cheese Factory

Back in December, I needed to secure a reservation for one of my teams (20 staff in all) for a Christmas lunch. One of my colleagues recommended The Cheese Factory, and it worked out beautifully. Our entire group pre-ordered so our food arrived almost immediately after we were seated. As a result, we were able to enjoy our meal but still return to the office in a timely fashion.

It was at that lunch that I first encountered their poutine. Given the affiliation Mack and I have for cheesy, gravy-strapped fries, I know it is quite inexcusable that we had overlooked The Cheese Factory for so long. That said, after one bite into their delightfully squeaky cheese (I honestly had no idea cheese could actually squeak!), I knew I’d be returning, with Mack in tow.

Four months later, we finally made it back together (and not for lack of trying – this was our forth attempt after being thwarted by their hours, a holiday closure, and an illness…we were almost ready to give up!). Those unable to get to the restaurant during the daytime should note that they only extend service into the evening on Friday and Saturday. But calling ahead is recommended – sporadic and extended holiday closures are not uncommon, as we encountered.

We dined on a Saturday evening, among two other parties already in the restaurant. It was quiet, in a pleasant sort of way, where the space provided by the server made it seem all the more intimate (and really, in our world, poutine is our Lady and the Tramp spaghetti equivalent). Our server was great though – she was friendly, prompt and made us feel like regulars.

The Cheese Factory

Interior

We split an order of burek ($7.99), a dish made of phyllo pastry stuffed with spiced ground beef (though a vegetarian feta and spinach version can also be had). I have been told that The Cheese Factory makes their phyllo from scratch, and that attention to quality helps make this a savoury, flaky, perfectly seasoned marvel.

The Cheese Factory

Burek

But of course, the main reason for our visit: poutine! The Cheese Factory offers five different kinds, all topped with their fresh, house-made cheese curds (if you come early enough in the day, you can watch the cheesemakers at their craft from behind the glass). The varieties include ground beef, chicken and galvaude (chicken and green peas). We opted to share a small regular poutine ($5.99), and a small Italian poutine ($6.99).

Boy, does The Cheese Factory honour their name – the curds were piled high (with a fry to curd ratio of 2:1), and stood up, in all its squeaky glory, to the poutine sauce. The fries were hot and fried to order too. Mack’s only quibble was a personal preference for a thicker gravy.

The Cheese Factory

Poutine

The Italian poutine was interesting. We both liked the tomato sauce – not too tart, with a thick, chunky consistency. It was also thick enough that it clung and did not steep into the fries, ensuring every bite to the last was crispy. Still, we did prefer the classic poutine – there’s something about the salt that’s a necessary part of the experience!

The Cheese Factory

Italian poutine

On our way out, we saw a couple making a beeline back home with their take-out poutine bounty. I can imagine that might be in the cards for us as well, given it might be a more solid bet than trying to have a sit-down dinner in the restaurant. But next up, in the poutine line of things, will be La Poutine.

The Cheese Factory
8943 82 Avenue
(780) 450-2143
Monday-Thursday 11am-4pm, Friday-Saturday 11am-10pm, closed Sunday

The Cooking Chronicles: Saturday Eats

We had a recent Saturday pass that didn’t involve any errands besides our weekly trip to the City Market to complete, or any events to attend that would have had us running out the door. It was refreshing, actually – being able to cook several meals at home in a single day, and taking my sweet time to do so.

Portobello Mushroom and Ham Eggs Benedict

While perusing the menu at Wake Bistro in Calgary, we came upon their gluten-free version of eggs benedict, which featured a portobello mushroom base instead of the traditional English muffin. Though neither of us ordered it, it was hard not to think it was a great idea; it is a seamless way of adding a meaty punch.

That Saturday, having picked up some beautiful mushrooms from MoNa earlier in the day, I wanted to put together a similar eggs benedict for lunch. While the portobellos were roasting in the oven, I whipped up some yogurt hollandaise and poached two eggs from Sunworks Farm. We had some ham in the fridge, so I layered it on for even more flavour.

Portobello Eggs Benedict

Portobello mushroom and ham eggs benedict

Though Mack would have preferred some sort of bread in addition to the mushroom, I really liked it (isn’t a runny egg yolk one of life’s simple pleasures?). Some spinach would have been great as well, for colour and texture.

Portobello Eggs Benedict

I heart soft poached eggs

Sort-of Classic Meatloaf

Though I’ve been meaning to try one of Valerie’s recipes for some time, I just haven’t gotten around to it. We finally did, though to be fair, we modified her Mom’s classic meatloaf to the point where we probably didn’t do it justice.

The adaptations were made mostly because we didn’t have the right ingredients on hand – we only had Four Whistle Farm ground beef and Irvings ground pork on hand (no veal), and instead of side bacon, only Irvings bacon ends. We also substituted panko bread crumbs for ground crackers.

Other than that, we stayed true to the instructions, compensating quantities for the fact that we were only using 2 pounds of meat. We were able to make two medium loaves.

Sort-of Classic Meatloaf

Sort-of classic meatloaf, served with a cucumber-carrot salad and garlic toast (note to self: use a serrated knife next time)

We loved the salty surprise of bacon in every other bite, and the texture of the meatloaf itself – it had stayed very moist, in spite of the fact that it had stayed in the oven for close to an hour.

Thanks, Valerie, for a winning recipe. We will be making it again and hopefully to the letter of your directions next time!

Food Notes for May 2, 2011

I think I’m still recovering from Eat Alberta on Saturday (something I hope to write more about this week), but for the moment, I just want to thank everyone who participated, presented, and volunteered. On to this week’s food notes:

Borden Park

Borden Park

I hope you can get out and enjoy the beautiful weather as well!

Ladies who Lunch: Queen of Tarts

Annie and I got together for lunch over the long weekend at the Queen of Tarts. She hadn’t been to the charming bakery and cafe before, and though I’ve been popping in sporadically since it opened to satisfy our needs and cravings (bread and sweets, respectively), I hadn’t yet sampled their lunch menu.

The lunch crowd was steady at Queen of Tarts – not surprising because the bright and airy room is the sort of space made for leisurely weekend afternoons. The French-inspired menu is short but accessible, with the cafe taking full advantage of their bread case and pastry expertise.

Queen of Tarts

Dining area

I chose the croque monsieur ($14.95), made with local ham, béchamel, dijon mustard and gruyere on miche bread and served with organic greens. I probably could have done with a third piece of croque monsieur (who can pass up melted cheese and ham?), but I will admit that the mustard layer was a bit too potent for me – especially because the vinaigrette atop the salad was also mustard-based.

Queen of Tarts

Croque monsieur

Annie chose the day’s special, a French onion soup served with a side of organic greens ($12.95). Her soup was absolutely packed with onions; she also commented on their sweetness, a testament to their lengthy cooking time.

Queen of Tarts

French onion soup

Though the portion sizes are modest, it did mean adding a dessert course to our lunch (not something we normally do) was possible. We shared a pot of Earl Grey tea ($6.95), a thunder brownie ($3) and a chocolate dacquoise ($3.50).

Queen of Tarts

Dessert!

The rich, decadent thunder brownie has crossed my paths many a time (it’s Amanda’s favourite dessert), but it was Annie’s first encounter with it. She appreciated its chocolate depth. The dacquoise, on the other hand, was new to both of us, and surprised us with its delicate meringue sandwich. Its texture was absolutely perfect – just the right amount of chew and sweetness, enhanced with a thin layer of chocolate in between.

The Queen of Tarts started offering high tea this past Friday, and will run daily until May 7, 2011 (with 10% of proceeds being directed to The Bissell Centre). After that, the high teas will be held on a monthly basis. Based on this lunch experience, I would be happy to return again to check out their high tea – especially if I can find a way to work in a dacquoise into the meal.

Queen of Tarts Bakery & Bistro
10129 104 Street
(780) 421-4410
Tuesday-Wednesday 9am-6pm, Thursday-Friday 9am-8pm, Saturday 8:30am-6pm, closed Sunday & Monday

The Cooking Chronicles: Weeknight Suppers

It is so often said that it is almost a cliché: after a long day’s work, favoured recipes are those that are fast but flavourful. But I suppose that’s why it is a cliché – because it is true! Below are two weeknight suppers we made recently; one that worked out well, and one that didn’t.

Pan-fried Crumbed Fish and Fries

I had photocopied a recipe for pan-fried crumbed fish and fries from Gordon Ramsay’s Fast Food quite some time ago, but for whatever reason, didn’t pull it out again until last week. We had two haddock fillets from Ocean Odyssey and some potatoes from Eat Local First ready to use.

The fish turned out really nice, and seared on the hot pan, the panko-breading turned into a satisfyingly crispy crust. I definitely preferred this to Mark Bittman’s cornmeal crusted fish.

IMG_3208

Pan-fried fish and “fries”, served with Greens, Eggs and Ham mixed heritage greens

The potatoes, on the other hand, taught us two lessons:

1) to make good fries, one must have patience. The second batch we left in the oven for nearly double the time specified on the recipe actually resembled fries instead of just starchy white, parboiled potatoes.

2) don’t use old potatoes. Or at least, know when a potato is past its prime and should be thrown out. I had let the potatoes sit in my pantry for too long before moving them to the fridge, and the taste was definitely off. You learn from experience, right?

Curried Tomato Soup with Eggs

Most of Mark Bittman’s recipes have been written for those looking for a quick fix. As a result, it’s easy to flip through The Food Matters Cookbook to find a dinner idea almost instantly, and last week the curried tomato soup with eggs (his play on makhani, a spicy Indian tomato sauce that’s used for braising hard-boiled eggs) caught my eye.

With the use of some punchy Malaysian curry powder, balanced with the creamy sweetness of coconut milk, the soup was flavourful and packed with vegetables. I particularly liked the inclusion of a boiled egg garnish (we used Greens, Eggs and Ham duck eggs), for an added richness and texture.

IMG_3217

Curried tomato soup with eggs

Best of all, the pot yielded several servings of leftovers…perhaps the best reward to be reaped from home cooking!

Let’s Meat for Lunch: Pampa Brazilian Steakhouse

A belated birthday lunch, compounded over three months, can only equal one thing: reparation in the form of a gloriously gluttonous meat buffet.

Well, that’s not entirely true. I’m pretty sure Dickson only chose Brazilian steakhouse Pampa, the newest darling of city carnivores, as our lunch destination as a reaction to my suggestion of a vegetarian café. Regardless, the more inexpensive daytime meal seemed like the ideal way to determine whether or not the $45 per person dinner tab would be worth the splurge (you can read more about the dinner service on Twyla’s blog).

Pampa is the kind of restaurant that makes a bang-up first impression (and one that, all shiny and new, would present very well in that patented then-and-now camera pan on Food Network renovation shows like The Opener, which Pampa took part in). The glass wine case gleamed in the muted daylight that streamed through the bank of windows, and the black, white and red scheme felt modern and clean. I loved how open the room felt (necessary too for the roving servers), and Dickson felt the need to comment on the large cowboy canvases that graced the walls – a reminder that vegetarians really need not apply.

Pampa

Interior

I had made a reservation on Open Table just in case, but it probably wasn’t necessary. And though the restaurant wasn’t entirely full, I was still surprised at how busy it was – I had to wonder if the patrons were return customers, or curious first-time diners like us?

Both Dickson and I were already familiar with the rodizio restaurant – he has been to both Gaucho and Bolero in Calgary, and I had visited one several years ago in Montreal. Essentially, itinerant servers offering different cuts of meat will continue to pay a visit to your table until you flip your meat passport over to signal “Stop the pain!”.

Pampa

Yay or nay?

Before launching into Pampa’s universe of meat though, we thought it best to at least peruse its salad offerings. It’s worth noting that Pampa does have a beautiful salad bar, accented with more glass, and garnished with touches of fruit. Some of the bowls were in need of refreshing during our turn, but there was enough variety of vegetable and grain-based dishes to satisfy most. A very unique carrot and pink peppercorn salad stood out for me.

PampaPampa

Salad bar

But the main event began almost immediately after we sat down. Lunch sees only five different varieties, and we had our initial exposure to them, one right after the other – grilled chicken, grilled pork, pork sausage and two kinds of sirloin. I know Dickson was disappointed with the spread – friends who had attended the dinner service the night prior had identified a few of their favourites, none of which were on the menu at lunch.

The house-made pork sausage was quite tasty, with a casing that crackled and meat that was both juicy and well seasoned. I liked the grilled chicken, but Dickson thought it wasn’t anything he couldn’t recreate at home on the barbecue. The pork had to be consumed immediately – I waited a few minutes and it had dried to the point of inedibility.

Our hands down favourite was the picanha, top sirloin. Not for the faint of heart, it was served rare, with a layer of fat and a perfectly charred crust, studded with sea salt gems. We had thirds and fourths.

Pampa

Carving is an art form

Our only complaint was the inconsistency in service. The servers were almost too efficient during our first half hour, and basically disappeared towards the last half of our meal. It was clear other tables were similarly drumming their fingers, hoping they wouldn’t have to return to the salad bar to fill up. I suppose that is the biggest downside when it comes to lunching at Pampa – it’s not a leisurely meal when you’re depending on traveling servers for main course access.

That said, I felt the $21.95 per person price tag was fair, given the salad bar bounty, amount of meat that could be consumed, and the tableside carving. Pampa had an atmosphere I wouldn’t mind returning for, and definitely has the workings of a special occasion restaurant. And in the end, being the first rodizio in Edmonton has its advantages – you won’t find this style of dining anywhere else in the city.

Pampa Brazilian Steakhouse
9929 – 109 Street
(780) 756-7030
Lunch: Mon – Fri 11:30am – 1:30pm; Dinner: Monday-Saturday 5-10pm; closed Sundays

Food Notes for April 25, 2011

I didn’t think I’d get swept up in Royal Wedding fever, but I should have known otherwise. Will you be up early to watch the ceremony on Friday too? On to this week’s food notes:

  • Tickets for Indulgence 2011, to be held on June 13 will be on sale May 2. The organizers are extending the event a half hour, which will be sure to help attendees hit every station if they so choose. Be sure to pick up tickets soon; they are sure to go fast! 
  • Kerstin’s Chocolates is partnering with Alley Kat Brewery for a special tasting on May 26, 2011, which will see chocolates paired with beer.
  • Mack and I were thrilled to be asked to act as judges for Century Hospitality Group’s second annual Top Chef tournament. Our bio pages are here and here.
  • Liane posted a write-up about Prairie Bistro, the restaurant at the new Enjoy Centre, run by Julianne Mimande.
  • I heard some great things about Slow Food’s annual Northern Food Night, so I was happy to be able to read about it on Twyla’s blog.
  • For those dim sum newbies: a dim sum dictionary.
  • There really is a second life for almost everything: lobster shells are being turned into biodegradable golf balls.
  • A piece in the NYT about the insatiable appetite for spring ramps (a traditionally foraged food), got me thinking about other “wild” products – will we ever reach a point here where the demand ravages the supply?
  • I saw these too-cute cake pops at Starbucks last week. But they are easy to recreate at home too, or at least, the cheater versions are, heh.

Starbucks

Starbucks cake pops

  • Mack and I met up with Thom on the weekend for some gelato at Famoso. Maria had told me that they had a peanut butter and jam flavour – talk about unique! I couldn’t really taste the Saskatoon berries, but the creaminess of the peanut butter was tasty enough!

Famoso

Thom and Mack

  • I can’t tell you how excited I was to see Blue Plate Diner’s patio go in this week – bring on the al fresco weather!

Blue Plate Diner

Blue Plate Diner