Getting Over The Holiday Hangover

JANUARY 10th – In this class, we will cook up some delicious & nutritious “meat-less” food to get your belly back into the swing of things!

Mama Mia, Pizza-Pizza!

JANUARY 17th – Let’s make our own pizza dough, roll it out, and make some fantastic pies! Who knows, maybe we’ll even make our own mozzarella cheese too!

Soup-a-Licious

JANUARY 24th – What is better than a steaming bowl of hot soup on a cold January night? We’ll make a few soups that will stir the soul and keep you toasty warm.

Classes will start Tuesday, January 10th. All classes take place at Two If By Sea Café, 66 Ochterloney Street in downtown Dartmouth.

Individual Classes: $50
Full Series: $150

To register, send an email to: renee@feistychef.ca

Me and my pal Martin.

Saturday, November 26, 2011, 7PM

I have eaten some of my all time favourite meals at Fleur De Sel in Lunenburg, and have even done some events with Martin & Sylvie (oh the fun we had!). So, I was really exited when “Marty” asked me if I would be willing to come to the restaurant at the end of November to pair up and cook some food.

Martin and I have been admirers of each other’s work for some time now, but this will be the first time we will have the chance to actually cook together – the results should be fantastic. We are really looking forward to the night and we do hope to see you there.

MENU

AMUSE BOUCHE (Martin)
Pavé of beetroot, ‘marrownaise’, crispy shallots
Wine: Kir Royale- Vedrenne Crème de Cassis & Bouvet du Ladubay, Brut de Blanc (Loire)

SECOND DISH (Renée)
Salad of veal sweetbreads, pancetta, warm anchovy vinaigrette
Wine: 2009’ Paul Zinck, Pinot Gris (Alsace)

THIRD DISH (Martin)
Parsley & parsley root soup, beignet of escargot, garlic scape oil
Wine: 2009’ Olivier LeFlaive, Bourgogne Chardonnay (Burgundy)

FOURTH DISH (Renée)
Pan seared scallops, salt cod brandade, thyme braised leeks, ‘Old Growler’ cheese
Wine: 2009’ Mont Tauch ‘Les Garrigues’, Grenache Blanc (Vin de Pays de Torgan)

FIFTH DISH (Martin)
Rack of Valley lamb, white bean and root vegetable cassoulet, celeriac, in house lamb bacon
Wine: 2006’ Chateau de Pitray Premier Vin, Merlot/Cabernet Franc
(Cotes de Castillon, Bordeaux)

DESSERT (Renée)
Salt baked pear, homemade caramel, Fleur de Sel ice cream
Wine: NV Mont Tauch, Muscat de Rivesaltes AOC

~~~
7pm – Fleur de Sel Restaurant on November 26th
$125/person (includes wine pairings)

For reservations please call Sylvie at 902-640-2121

Chilled Razor Clam Salad

It isn’t very often that chefs can get together to enjoy an evening of fun and frolic, but on Monday, June 20th, at Chives Canadian Bistro, it happened.

What kind of event could bring together the well known Canadian chef from Toronto, Michael Stadtlander, Craig Flinn of Chives, Michael Howell of Tempest Restaurant, Ray Bear of Mix Fresh Kitchen and myself, the “Feisty Chef”? Well, it was non other than a fundraising dinner for the upcoming Canadian Chefs’ Congress taking place in Nova Scotia in 2012.

Each chef had the chance to showcase their talents and personalities with the preparation of one course for the 85 excited diners. I was assigned the cold appetizer course, so I was extremely happy to be able to use gorgeous razor clams, courtesy of my friend Nick Budreski of CANSEP. Each clam had been hand harvested in Pictou County by his father, Paul, and brother, Matt.

In order to let the clams do the taking, I decided to keep this dish fresh and simple. I steamed the clams open, then placed them ever so gently on a bed of chervil from Riverview Herbs, shaved Jerusalem artichokes, Jona Gold apples, asparagus, lemon and a walnut and avocado oil vinaigrette. Nothing more, nothing less.

It was a great evening, a great event, and included some great company! A special thank you to all the staff of Chives, who helped us make the evening a success.

2012 Canadian Chefs’ Congress Dinner Menu

Cookstown White Asparagus Soup With Atlantic Lobster
Michael Stadtlander

Chilled Nova Scotia Razor Clam Salad With Jerusalem Artichokes, Apple, Chervil And Walnut-Avocado Oil Vinaigrette
Yours Truly – Me!

Nova Scotia Arctic Char, Spring Pea, Haraki Turnip & Eigensin Farm Bacon Fricassee, Chive Beurre Blanc, Roasted Beet And Dulse Coulis, Celeriac Hay
Michael Howell

Nova Scotia Prime Rib Stuffed With Salt Cured Egg Yolk Marrow Brioche Crust, Dark Bone Jus, Seared Rib Cap With Kohlrabi Puree, Red Wine Gastrique, Butter Poached Radish and Carrots
Ray Bear

Rhubarb Toffee Sticky Pudding, Stewed Valley Cherries, Maple Creme Brulee, Lavender Honey Whole Milk Ice Cream, Berry Liqueur Whipped Cream
Craig Flinn

Now that I am halfway through the first series of cooking classes,I have decided to run a second series starting on July 12th. These classes will be limited to 15 participants and the cost per class will be $50 or all six for $275. They are held at Two If By Sea Cafe in Dartmouth, and will run every Tuesday for 6 weeks, starting at 7pm. You must register for each class ahead of time as the space is limited.

#1: Butchery And Beyond (July 12th):

This class is designed to teach you the basics of butchery. From chickens to lamb, beef to fish, I will show you the easiest way to clean, fillet, portion and cook.

#2: Cheese, Cheese, Glorious Cheese! (July 19th):

In case you didn’t know, I am a cheese fiend! In this class, we will sample many various types of cheeses from different areas.

#3: Gonna “Gnocchi” It Out Of You (July 26th):

We will make gnocchi from scratch. from dough, t0 shaping, to cooking these little pasta. Then maybe a few quick sauces too!

#4: Heat It Up (August 2nd):

An evening of Caribbean inspired food; rice and beans, jerk pork and a few other “spicy” dishes to get your blood boiling.

#5: Baa-Baa Black Sheep (August 9th):

Love lamb? Me too! We’ll cook up some tasty lamb treats from Bill Wood of Wood N Hart Farm in Tatamagouche. Lamb kefta, marinated roasted leg, and some simple side dishes to compliment a great summer meal.

SOLD OUT

#6: Market Inspiration (August 16th):

The last class of the series is a special one! Everyone picks one item from the market, brings it to class and we all incorporate them together for our final meal.

Hope to see many of you at one of my fun, delicious and exciting classes!

Sign up today by sending an email to  renee@feistychef.ca!

The Slow Food crew in action!

I was lucky enough to be one of the chefs included in the Slow Food Nova Scotia Spring Dinner which took place last Saturday night (May 7) at the Christ Church in Dartmouth. What made this evening so special? Perhaps it was the fact that I got to spend some time with an old sous chef whom I truly miss (Johnny!) or the fact that I got to hang out and gossip with some of my peers…Dennis of Fid Resto, Paolo of jane’s on the common, Michael of Tempest Restaurant, Craig and Darren of Chives Canadian Bistro, Graeme of Brooklyn Warehouse and Chris of Ryan Duffy’s.

With my mug full of red wine and a few slick jokes ready to be unleashed on the boys, the evening began with a bang! A full house of anxiously  awaiting guests kept us all on our toes, but what went on behind the scenes was the best part of the night. A little camaraderie and a lot of teasing went on upstairs where Michael, Paolo, Johnny and Betty Bartel (aka The Bartelatron 3000) plated over 300 plates, while we laughed and joked with one another. Our gorgeous plates all went out without any major glitches and at the end of the night, we found ourselves making promises to hang out more often and spend more time together.

I am thankful for my fellow chefs in this province. We are a motley crew, but we are always willing to help each other out and always ready share some real laughs together! My Slow Food Spring Supper report may not talk about the amazing food we all served and ate – but for me, good times, good drinks and good friends are what made the evening memorable. This for me is conviviality!

Now that I have given up the rat race world of cooking in a restaurant kitchen, and have decided to go “out on my own”, I will be offering cooking classes to interested parties. Starting Tuesday, May 17th, you will be able to come to Two If By Sea Café in Dartmouth and spend some time having some good ‘ol cookin’ fun with yours truly. Each class will be held on Tuesdays at 7pm, May 17 – June 21.

A series of 6 classes will start on the May 17th, and the cost for this series is $40 a class, or $200 for the complete series. So, what might you learn at one of these classes other than my horrible sense of humour? Well here is the list and descriptions of the classes. Please note that all classes are limited to 15 people.

1) Hello Spring!

An evening of spring favorites which will include rhubarb, fiddleheads and a few other surprises. Learn how to cook and eat some of  Nova Scotia’s best kept secrets.

2) Ciao Down

Feeling in a rut with your favorite pasta dish? Let’s make some fresh handmade pasta and pair it with some amazing meats and cheeses from local producers in the province.

3) You Can Make Friends With Salad

Salads aren’t just made with lettuce anymore. In this we will prepare some fun and quirky recipes made with grains, nuts and a lil’ something sweet.

4) Lobster Tales

How can we not cook up this Nova Scotia favorite? Throw in some oysters and clams and we’ve got ourselves a pretty amazing seafood party

5) Berries, Berries and Bananas?

Berry season will be in full swing during the time of this class. We will make some super simple desserts using them and a rogue banana.

6) Market Inspiration

This final class is a fun one! We will cook up some goodies found at the Halifax Farmers’ markets! This is a chance to experiment with the best locally produced in-season products around.

Hope to see many of you at one of my fun, delicious and exciting classes!

Sign up today by sending me an email to at renee@feistychef.ca!

Simple and encouraging signs of spring.

When I see the crocuses in my backyard starting to flower, I know that there is a light at the end of this very cold and miserable tunnel. What is the bright light I see? Why, it’s spring!

This past Saturday, I had an early morning wake up call before a much needed trip to the Halifax Seaport Market to gather goods for my impending dinner at Sugar Moon Farm later that night. It was just what I needed to awaken my inner beast from hibernation. As I perused the “old” market (also known as the Historic Brewery Market)  I was over the moon to find four bunches of ruby red radishes grown by Ted Hutten of Hutten Family Farm. I quickly grabbed all four bunches (to the dismay of the woman behind me) and made the decision right there and then that those beauties, one of the first true sign of spring, would be turned into an amuse-bouche for my dinner at Sugar Moon Farm.

How could I do these radishes justice? Well, for those of you who know me know my motto: I like to keep it simple. Keeping it simple is exactly what I did.

The thinly sliced radishes were placed ever so gently on a crostini that had been slathered in salted butter and sprinkled with a smidge of maple sugar. Perhaps it was just psychological, but these lil’ treasures tasted like spring (at least what I think spring is supposed to taste like)! They were pretty to look at and equally delicious to eat. It is no surprise that this amuse was a big hit with the guests on Saturday night.

My quest for more tastes of spring continues. What will it be next? Fiddleheads, rhubarb or maybe some ramps? I’m not entirely sure, but I’m anxiously waiting to find out on my next trip to the market! What are your favourite tastes of spring?

Spring was defintely in the air at Sugar Moon!

The dull winter making way for spring colours.

My last dinner at Sugar Moon Farm (September 2010)

Looking for something to do April 16th? Perhaps a night of food and wine? Meet some interesting people? Well if that sounds like a super fantabulous night then you are in for a treat!

I will be doing my 8th Chefs Night at Sugar Moon Farm. Yes, count ‘em, 8. Oh the excitement! (Read about a couple of my other Sugar Moon diners.) A night featuring local and seasonal Nova Scotian cuisine with a lil’ maple scattered throughout.

Still not sure? Check out the menu below.

Sugar Moon Farm Spring Dinner
April 16th, 2011

• Soup of Wild Rice & Mushrooms with Maple Syrup

• Salad of Maple Roasted Tomatoes, Pea Shoots, Old Growler Cheese and Sweet Williams Shoulder Bacon

• Wood n’ Hart Lamb Roasted with Maple Syrup and Rosemary, with Buttery Mashed Potatoes, Maple Roasted Onions and Tomato Chow

• My Famous Pudding Chomeur

There are still some tickets available, so make sure to email Quita at the farm to book yours today: www.sugarmoon.ca.

Click photo to view the album.

What makes me think of community and family? How about sitting down at a long, communal table and breaking bread with others? Well, if you feel the same way as I do, then you are in for a real treat!

I recently started doing dinners at Two If By Sea Café in Dartmouth; pairing up with Tara MacDonald and Zane Kelsall (owners/baker/baritsa master) and all their lovely staff. What we do is bring local, seasonal and super awesome food to our friends, families and neighbors.

We recently had our third dinner (an Irish dinner) to celebrate that guy, St. Patrick. 36 lovely guests graced us with their presence and enjoyed an evening filled with love, laughter, leprechauns,  a lil’ lamb stew and a lot of fun.

We started our evening with a smoked haddock and cauliflower soup; velvety smooth with a hint of smokiness, garnished with chives. Next, an ode to the potato. New potatoes bathed in grainy mustard and cider vinegar, with pickles, herbs, peppers and double smoked bacon from Roselane Farm. Just when you thought that was all, it was drizzled with some bacon drippins’ and Westphalia ham that had been crisped up in the oven and crumbled on top. Oh happy potatoes! That salad was served on a bed of Riverview Herbs’ pea shoots. These spuds were no longer known as duds.

Lamb stew, oh lamb stew. Wood n Hart lamb, simmered in Propeller Bitter for hours on end and served with creamy, buttery turnip. My heart is feeling faint just describing this dish! And just when you thought it couldn’t get any better, Tara and Curtis baked up an absolute delight; bread pudding made from their croissants and cooked with apples soaked in whiskey.

In retrospect, what truly made this evening feel like a family dinner was the fact that most guests got to walk away with coffee cups full of leftovers!

If all this sounds like it might be up your alley, join us for our next dinner on April 22nd, when we’ll be celebrating Easter. If Easter doesn’t work for you we have already started planning our Mother’s Day Dinner taking place on May 8th. To stay in the loop about upcoming events, and to learn more about previous events, checkout our Facebook page (TIBS Family Dinners).