What A Chef Wants

CHEFS MUST-HAVES FOR THE HOLIDAY SEASON

Simon Resch, 
Executive Chef at Terrace 55

Must have kitchen gadget: Definitely our vacuum sealer with ‘sous vide’ (French words meaning “under vacuum”) machine. This allows us to cook any meat that would usually be braised like veal cheeks in the vacuumed sealed bag and you can get the temperature, and the atmospheric pressure down to an exact science. As chefs experiment more with the sous vide, we’re able to eliminate all the variables and take the guesswork out of the equation and give us the perfect cooking atmosphere.

Must have holiday flavours: Orange-coloured squashes (pumpkin, butternut, acorn, etc.) all grown in Manitoba, pair great with maple syrup and heartier herbs like rosemary, thyme and sage. At the restaurant, we do a butternut squash ravioli with brown butter, toasted hazelnuts and fried herbs, and it’s always well received.

Alexander Svenne,
Executive Chef and Owner of Bistro 7 1/4

Must have kitchen gadget: A good old-fashioned pressure cooker. It allows me to do a lot of different things in a short period of time that usually take a lot more time to cook. I like to make beans, chick peas and lentils in the pressure cooker, because they can be ready in under an hour. Just be careful to let it cool before you try to open it!

Must have holiday flavours: Orange and coriander. This season I’m doing an orange and coriander creme brûlée with drunken oranges. I like to leave the seeds whole so they pop in your mouth. You can steer this flavour combination in certain directions by combining it with ginger, fennel, or mint. I like to roast fish with orange slices, red onion and small pieces of fennel. I’ll sprinkle the dish with chilies, coriander seeds, and a drizzle of olive oil.

Adam Donnelly,
Executive Chef and Co-Owner of Segovia’s Tapas Bar and Restaurant

Must have kitchen gadget: Mortar and pestle. It crushes spices perfectly and we also use it to make pesto and other sauces like aioli and romesco. I believe the flavours are stronger because you are extracting more of the ingredient’s natural oils.

Must have holiday flavours: Labneh, a Greek yogurt that is salted and strained for a minimum of 24 hours and has a consistency of cream cheese. Labneh seasoned with lemon, mint or toasted cumin pairs well with goat or lamb, and also adds a fantastic richness to salads. Labneh even makes a simple dessert like fresh fruit topped with Labneh and a drizzle of maple syrup seem decadent.