Chef Martin Lopez

As seen in Main Street Magazine, May 2010 Archived issue
Copyright, Rain Enterprises/Main Street Magazine



This month’s Chef of Merit takes us to Saint Louis, Missouri USA, where we visit Chef Martin U Lopez

Chef Lopez was born in Mexico City by a hardworking dedicated Mother and the versatility of ingredients was shown to Martin at about seven years old. It started as part of the kitchen household responsibilities and showing his passion for cooking grew as he endured different tasks assigned to him and his three brothers and three sisters. With Mexican European traditions, needless to say there was a lot of cooking involved. Chef Martin’s love with the art of cooking started with his roots at this very young age.

Let’s take a walk with Chef Martin Lopez……….

MSM: Please introduce yourself to our readers in a few lines.
ML: I am humbled and honored to be asked to be in your magazine, my name is Martin Lopez, Chef Martin.
I’ve been an Executive Chef for twenty one years, I set my goal in 2009 to launch my website as I know many people and I share the same feelings and passion about cooking.
     In my younger years growing up as professional chef, I often wished I had someone I could talk to. Be inspired by, to be a stronger caliber chef, so I created ChefMartin.Net to allow groups, chefs, foodies and the community to showcase functions. At the same time guests and people wanting to do something for the night can find out about upcoming fundraising dinners, socials events and any other food related culinary proceedings, while giving the opportunity to professionals in our industry to get involved and share pictures of these events with all the people from around the world



MSM: What and who inspired you to follow the culinary trail?
ML: Farmer’s markets and all the fresh ingredients, growing up a refrigerator was a luxury so people had to go to the markets everyday to buy the food and ingredients for their meals. I used to visit them with my mother, she is also my inspiration and my main teacher, along with the rest of my family.

MSM: On your road to becoming an Exec Chef what was your greatest experience?
ML: Meeting people!
I am blessed, this is an ongoing process and an experience that never ends, and I look forward to it every day. I read a lot in people’s body language after they eat my food and my goal is to make them smile and for them to have a good time. I love to see smiles on people faces when I present my food and after they eat it.

MSM: When you are on your own time what is your favorite food to eat?
ML: Many people ask me that. “Smile” People think that just because I am a professional Chef I eat gourmet meals every night at home, the reality is that I love very comforting meals. Country American Cooking and very simple ingredients, I love corn of any shape!

MSM: Everyone has a favorite snack food---what is yours?
ML: I love fruits with lime and a shake of salt, and of course then the never ending selection of hard candy and good quality milk chocolate.

MSM: In today's gastronomic world new cooking methods are developing regularly. Is there something that you are a disciple of?
ML: “The Five Mother Sauces” I am a true believer of kitchen discipline and cooking traditions and techniques. I come from the old school and believe sauces play an important part of all cuisine. Sauces originally came about to mask the unpleasantness of food back when refrigeration was nonexistent. Today sauces have a much more "happy" place on our plate. A sauce is liquid or sometimes semi-solid food served on or used in preparing other foods. Sauces are not to be consumed alone, they are accompaniments to dishes. Sauces add flavor to dishes, add moisture to drier foods, and they add nutrients. The number of sauces in the world are endless. As long as chefs continue create amazing dishes, amazing sauces will be born. Although there is an endless array of sauces, there are only five "Mother" sauces. Of these five sauces, any sauce can be created with a few modifications.


MSM: What is your favorite part of being a Chef?
ML: The creation of food, I believe that cooking is a celebration and art, I get my ingredients and I feel the textures, smell the aromas then the utensils become my tools, the pots and pans become my palette and the plates are my canvas

MSM: Which type of car would best describe your style of cooking?
ML: Porsche 911 GT3- Clean cut and clean lines – safe with a lot of power “Smile”


MSM: Stuck on a desert Island for a month - list 10 items that you would have to have?
ML: Sugar, matches, tooth brush, eye drops, sun screen lotion, finger nail clipper, chef’s knife, pillow, blanket, and the most important a picture of my Mother.



MSM: Describe yourself 10 years from now?
ML: Wow! So much I wish I can accomplish, I try not to think too much on the future. I set my mind every day to meet my goals that I know will lead me to my trajectory and direction to my life time achievements. I work hard every day and pray I can reach them someday, I would like to have my books published by then.

MSM: What last thoughts do you want to leave us with?
ML: First and fore most, I would like to thank Main Street Magazine for allowing me to get to the readers, and thank you Tilly for this great interview.
     Good food comes with great ingredients, but the best and most important ingredient of all is love.


Want to know what the ‘Mother’ sauces are? Drop Chef Martin a line…visit www.chefmartin.net

~~~~~~~~~~~~~~~~~~~~~~~
Fresh Sweet Corn Tamalito
A Chef Martin Lopez Recipe
~~~~~~~~~~~~~~~~~~~

These fresh corn tamalitos are perfect to serve with any meal or just have them around to snack on!

Ingredients:

5 tablespoons margarine, softened
1/4 cup Masa Harina – “Masa flour can be purchased in any Mexican section in your grocery store”.
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1-teaspoon milk
Corn husk to form the tamales - If you use fresh corn, wash and use the fresh corn husk, this will add more flavor to your tamales.

Instructions:

Using an electric mixer, blend the sugar, margarine, and masa until light and fluffy.
In a blender, puree half the corn kernels with the water until smooth, “like making a corn shake” Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well.
Place the corn mixture into soaked cornhusks to form the tamales or place it into a cake pan. Place it in steamer for 20 in on high, or until a wooden pick inserted in the center comes out clean. Tamalito should have a smooth, moist texture. – Makes 8 tamalitos

Chef or Merit: March 2010

Archived article from Main Street Magazine
March 2010, Copyright Rain Enterprises / Main Street Magazine

SAINT PATRICK'S DAY MENU


The Chef of Merit feature is a little different this month. As I am not show casing a Chef as I usually do, but instead I am showcasing food. Irish food to be exact.

Irish cuisine is no oxymoron. Ireland is a land of bountiful seas, tasty beers and plentiful gardens, it is known for great foods, and not just the well known Irish Stew.


I have put together an Irish menu, a great sit-down-at-the table meal for 8, and of course, what's Saint Patrick's Day with out an after-dinner drink. (OR 2).



The Plan:
This dinner party is for 8 and should start with a “green stout” enjoyed with fresh shucked oysters, Smoked Mackerel Pâté, served with the Irish Brown Bread. Sounds delicious right? Do not fear, my novice kitchen friend, it sounds much harder than it is. The secret is that many of the dishes can be made ahead of time, and-- just keep the green beer handy in case it does not turn out perfect- know one will notice!

For the main course, serve an Irish red ale with our Irish Root Soup and Cashel Blue Cheese, Roast Pork with Cider Cream Sauce and Boxty Potato Cakes, and for dessert? Nutty Irishmen Coffees paired with Sticky Date Pudding with Irish Whiskey Toffee Sauce: sure to bring the Irish out in all your guests.

So gather your ingredients, your kitchen gadgets, and of course a beer, or Irish Whiskey- for the chef- in this case you- and have a blast, before, during and after your Irish Dinner Party!


Oysters on a Half Shell

Info: Raw oysters served on the bottom shell are called "on the half shell." Now didn’t I tell you it sounds hard, but isn’t? The subtle flavours of the meat and juice are best appreciated raw (just slurp back the oyster and juices right from the shell), though minimal additions (a dab of horseradish, squeeze of lemon or dash of hot sauce) are also delicious.
Ingredients
32 oysters (this gives each guest 4 oysters, add more if you wish!)
8 lemon wedges (one per guest)
8 large parsley sprigs (one per plate)
¼ tsp pepper
Preparation:
Make a bed of crushed ice on 8 deep plates; place in freezer.
Using stiff brush, scrub oyster shells under cold water. Shuck oysters over sieve set over bowl. Using oyster knife and thick glove or cloth, holding oyster curved shell down, insert tip blade into hinge and twist. CAREFUL-many-a-stab-wound have come from oyster shucking! Once seal is broken, wipe blade clean, reinsert it and slide it along inside of flat upper shell to cut oyster from top shell. Slide blade under oyster to sever it from lower shell. Hold shell level to keep as much liquor as possible with oyster. Discard flat upper shells. Balance oysters in bottom shells on bed of ice. Garnish each plate with lemon wedge and parsley sprigs. Season with pepper. Create a condiment dish of horseradish, and hot sauces to place in the center of the table.
Tip: If you prefer to buy already shucked in-shell oysters, (I do!) look for those with clean— not milky— liquid and very little odour. Keep refrigerated and serve the same day.

Smoked Mackerel Pate

Info: Mackerel was once regarded as a poor man's trout, but these days it's more appreciated for its gutsy robust flavour, plus it's been deemed an ocean-friendly option for fish lovers. If you like, garnish with more chopped fresh parsley or green onion.
Ingredients
6 fillets smoked mackerel
1 cup fresh bread crumbs
1 ¼ cup whipping cream
½ cup butter, softened
2 tsp lemon juice
1 tsp cayenne pepper
finely chopped fresh parsley to garnish
finely chopped green onions to garnish
Preparation:
Skin and bone mackerel. In food processor, pulse together mackerel, bread crumbs, cream, butter, lemon juice and cayenne: puree. Stir in parsley and green onion.
Tip: Make-ahead: Refrigerate in airtight container. for up to 5 days. Let come to room temperature to serve. Delicious served slathered over ‘Irish Brown Bread’ recipe below.

Irish Brown Bread

Info: This soda-leavened bread makes a dense, slightly crumbly loaf with a rich nutty flavour. Slather with Smoked Mackerel Pate (recipe above) or serve with butter, smoked salmon and a sprinkle of chives.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
½ cup rolled oats, (not instant!)
¼ cup wheat germ
1-1/2 tsp baking soda
1-1/2 tsp caraway seeds
½ tsp salt
½ cup cold butter, cubed
1 cup buttermilk (you might want to buy a small container, few people like to drink buttermilk, but a small container would be good for this recipe and the boxy potatoes below.)
2 tbsp cooking or fancy molasses
Preparation:
Grease 9- x 5-inch (2 L) loaf pan; set aside.
In large bowl, whisk together all-purpose and whole wheat flours, oats, wheat germ, baking soda, caraway seeds and salt. With pastry blender or 2 knives, cut in butter until in fine crumbs. In separate bowl, whisk buttermilk with molasses; stir into flour mixture to make soft dough. Turn out onto lightly floured surface; knead lightly about 10 times. Shape into a 8-inch long oval; dust top with flour. With serrated knife, cut shallow slash lengthwise down centre; transfer to prepared pan. Bake in centre of 375°F (190°C) oven


until loaf sounds hollow when tapped on bottom, about 45 minutes. Let cool in pan on rack for 5 minutes. Turn out onto rack; let cool completely before slicing.
Tip: Make-ahead: Store in airtight container for up to 4 days or freeze for up to 2 weeks.

Irish Root Soup with Cashel Blue Cheese

Info: Rich with vegetables, this soup has highlights of Cashel Blue, one of Ireland's most well-known creamy blue-veined cheeses (though Gorgonzola or creamy Danish blue make worthy substitutes). For a vegetarian version, replace chicken stock with vegetable stock.
Ingredients
3 tbsp butter
2 leeks, thinly sliced (white and light green parts only for best flavour)
1 onion, thinly sliced (try red for colour)
4 cups diced peeled rutabaga (that’s turnip folks!)
1 carrot, peeled and diced
1 russet potato, peeled and diced
¾ tsp coarse salt
¼ tsp pepper (white pepper works well too)
¼ tsp ground nutmeg
4 cups sodium-reduced chicken (or vegetable)stock
2 cups water
1 cup 10% cream
1 tsp cider vinegar (or white wine vinegar)
1/3 cup crumbled Cashel blue cheese (if can not find, a hearty blue cheese will do.)
2 tbsp finely chopped fresh chives or parsley to finish
Preparation:
In large pot or Dutch oven, melt butter over medium heat; fry leeks and onion, stirring often, until translucent, about 12 minutes. Add the rutabaga, carrot, potato, salt, pepper and nutmeg; cook for 5 minutes. Stir in stock and water; bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 30 minutes.
In batches, pour soup in blender until smooth.
Tip: Make-ahead: Refrigerate in airtight container for up to 3 days; thin with a little water if desired. Return to Dutch oven. Stir in cream and vinegar; bring just to boil over medium heat. Ladle into bowls. Garnish with cheese and chives.


Roast Pork with Cider Cream Sauce

Tip: A golden crust and apple-flavoured sauce add to this dish's appeal for entertaining. Choose a long, slender roast (rather than short and thick) because even though they cook in the same time, the slender one will be easier to slice and look more attractive on plates.
Ingredients
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp minced fresh sage
1 tbsp thyme
1 tsp salt
1/4 tsp each white, and black pepper
1 pork loin centre roast boneless, rolled and tied (ask the butcher at the store if they will do this for you!)
Cider Cream
2 tbsp butter
2 Granny Smith apples, peeled, quartered and thinly sliced crosswise
1 Spanish onion, diced
1 cup alcoholic or non-alcoholic apple cider (it’s an Irish dinner party- I mean come on- non-alcoholic-what’s the fun in that?)
1 cup sodium-reduced chicken stock
¾ cup whipping cream
1 tbsp grainy mustard (or Dijon)
1 tsp cornstarch
Preparation:
In small bowl create your own rub: mix oil, garlic, sage, thyme, salt and pepper; rub all over roast. Cover and refrigerate for 2 hours. Place roast on rack in roasting pan. Roast in 375°F oven (or 350 Fin convection oven) until meat thermometer inserted into centre registers 160°F (about 1 hour and 30 minutes). Transfer to cutting board; cover with foil and let stand for 15 minutes before slicing.
Cider Cream: Meanwhile, skim the meat fat from pan juices. Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes. Add cider and bring to boil, scraping up any brown bits. Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes. In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute. Pour in a gravy dish and serve with the pork.
Tip: The rubbed roast can be prepared 24 hours in advance in the refrigerator.


Boxty Potato Cakes

Info: Also known as boxty pancakes, this is one of Ireland's best-known potato dishes, said to have originated during the Irish famine, boxty even has its own poem but no known author: “Boxty on the griddle,/boxty in the pan./If you don't eat your boxty,/you'll never get a man.” Too funny, just adds to the wise tale: “the best way to catch a man in through his stomach”, and here I always thought it was the bedroom- not the kitchen, silly me!
Ingredients
6 russet potatoes
3 green onions, thinly sliced
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
¾ cup buttermilk
3 tbsp butter
3 tbsp vegetable oil
Preparation:
Peel half of the potatoes; cut into large chunks. In saucepan of boiling salted water, cover and cook potato chunks until tender, about 15 minutes. Drain well; transfer to large bowl and mash. Peel and grate remaining potatoes. Squeeze out liquid and wring in kitchen towel to dry; add to mashed potatoes. Add green onions, flour, baking powder and salt; mix well. Stir in buttermilk to make stiff mixture.

Heat skillet over medium-high heat; melt 1 tbsp (15 mL) each of the butter and oil. In batches and using remaining butter and oil, scoop potato mixture by heaping 1/4 cup (50 mL) for each pancake into skillet, without crowding. Using spatula, flatten to 1/2-inch (1 cm) thickness. Fry, turning once, until crispy and golden, about 8 minutes. Transfer to baking sheet.
Tip: Leftover boxty are awesome with poached eggs. Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; Reheat in 375°F oven until hot, about 5 to 8 minutes.

Sticky Date Pudding with Irish Whisky Toffee Sauce

Info: You won't have any trouble getting rid of this toothsome cake and whisky-laced caramel sauce. Yummy!
Ingredients
1-1/2 cups water
1-1/3 cups chopped pitted dates
2 tsp baking soda
1 cup butter, softened
½ cup granulated sugar
4 eggs
1 tsp vanilla
2-1/2 cups all-purpose flour
2 tsp baking powderPreparation:
Grease 10-cup Bundt or tube pan; dust with flour. Set aside. In saucepan, bring water, dates and baking soda to boil; let cool. In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes. Irish Whiskey Toffee Sauce
¾ cup butter
1-1/4 cups packed dark brown sugar
¾ cup whipping cream
¼ cup  Irish whiskey, (such as Bushmills or Jameson- oh and a glass for the cook of course!)Preparation:
While the pudding is cooking- in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whisky; keep warm.
Next: While still in pan (pudding) and using skewer or toothpick, poke holes all over cake; pour 1/3 cup warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes. Turn the pudding upside down onto platter. Poke holes all over; pour 1/3 cup more sauce over cake. (Keep remaining sauce warm, drizzle on plate just before serving).
Tip: Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve. To serve, cut into slices; drizzle with remaining warm sauce.


Nutty Irishman Coffee: Enough for 8
Info: This fun warm cocktail makes a great after dinner drink. This will make 8 servings.
Ingredients
2 2/3 cups freshly brewed hot coffee
8 oz Irish cream liqueur, (such as Baileys or Carolans)
8 oz hazelnut liqueur, (such as Frangelico)
1 cup 10% cream
Preparation:
In heatproof thermos, stir together coffee, Irish cream, hazelnut liqueur and cream.
Tip: Add some whipped cream and green sprinkles for fun when serving. 

Chef Trevor Simms

Chef of Merit: Chef Trevor Simms
By Tilly Rivers

© Copyright 2010, Rain Enterprises/MSM (Main Street Magazine)
As seen in the February 2010 issue of MSM

This month MSM has focused on love. February is after all the time of cupid, romance and couples enjoying a wonderful meal. So, I hunted for a location, and chef that would create that certain something-something for any couple to enjoy.

Chef Trevor Simms and the Halifax Marriott Harbourfront fit the bill! Trevor is from Southern Newfoundland, so I can only guess that when the opportunity came up in 2007 to go back to the east coast Trevor jumped all over it, even if that meant taking a slight demotion from Executive Chef at the Renaissance Hotel in Niagara Falls Ontario, to Executive Sous Chef at the Halifax Marriot for a time. Sometimes passion means more than ‘title.’

Chef Simms is quoted as saying “After spending an eye opening season at Dismas Leblanc's The Four Fishermen Bistro under Chef Stefan Czapalay, I learned total kitchen operation from Grand Opening (Carpentry Skills a must) to gardening and dealing with local organic growers. Stefan's ideas were specific. Clean lines, Dramatic pairings and artful presentation. From there, I traveled to Jasper Park Lodge to seek experience with Canadian Pacific Hotels under the tutelage of David McGillivary. He taught me a simple respect for indigenous products and presentation. Drama was this Chefs hallmark, known for creating Menus and Buffets with Canadiana Flair.
With the east calling, I traveled to Sackville, New Brunswick to cook at the Marshlands Inn and further on to the St. Martins Country Inn. This tour of inns gave me an interesting insight to business operations at every level, but the big challenge came when Ontario called and needed talent to open a Casino and recently opened 5 star hotel with 9 restaurants and a world of prospects. While there I moved around the operation to gain an understanding of large volume cooking and small Italian, Asian and French cuisine, even a tour in Pastry. With Chef Raymond Taylor at the helm, he teaches bold flavours, lots of height and hands on approach to management that is truly inspiring.”
Trevor spent five years at Casino Rama in Orillia Ontario as the Sous Chef. With the promotion of Executive Chef he created culinary delights at both The Lake Joseph Club and the Renaissance Hotel for another five years before going back to the east coast.
Trevor, now the Executive Chef at Halifax Marriot will delight your taste buds and tease your palette with such menu offerings as the Lighthouse Chowder, Roasted Local Heritage Salmon and of course no east-coast cuisine is complete without fresh Nova Scotian Lobster, and Llts not forget the “now famous” Shellfish bowl or sweet potato fries. As a vegetarian, I do eat seafood on occasion, but save it for special moments with special chefs, and was not disappointed with either Chef Trevor Simms culinary talent or the great ambience at the Marriot!
Bon appetite my friends, be sure to visit the Halifax Marriot at the Harbourfront the next time you find yourself enjoying some great east coast hospitality!
44 North, Halifax Marriott Harbourfront

Chef Jason Toner

Chef or Merit: Jason Toner, The Beacher Café
As seen in Main Street Magazine: April 2010 Issue
www.mainstreetmagazine.net

This month Chef of Merit welcomes Jason Stoner of “The Beacher Café.”

The Beacher Café is located in Toronto Ontario has been around since the mid 80’s- it is one of the favourites in the area, if you are there in the summer months, you will be able to tell that very quickly, by the line ups.

Along with the regular fare of burgers and pizzas you will find full service breakfasts, week end brunches, and wonderful entrees from seafood to pasta.

What impressed me was their variety of foods for such niche clients as vegetarians, offering an amazing Pita Zucchini Bianca, fruit plate, and other menu items for the vegetarian or the health conscious, and being a vegetarian, I was not disappointed with the selections or the taste!

Chef Jason Toner, joined The Beacher in 2008, before that Jason was the Executive Chef at the Bungalow Café, also in Toronto. Watching the many faces, it was easy to tell that the customers where enjoying the food, and that many of them were regulars.

Peter Martineau, owner, calls The Beacher, The Landmark Beach restaurant, as they have been there now for over 25 years, it does not take you long to discover why people keep coming back, not only does Jason do a great job with the food, but the restaurant itself is very laid back and comfortable, often with great Jazz music to accompany your meal.

I highly recommend The Beacher Café the next time you are in Toronto!
5 STARS!!

The Beacher Café, 2162 Queen Street East, Toronto. http://www.thebeachercafe.com/

Chef Bonnie Stern

As seen in "Chef of Merit" article, Main Street Magazine
Archive, June 2009 Issue
ISSN: !920-4299
www.mainstreetmagazine.net
Copyright, Rain Enterprises/Main Street Magazine

Chef of Merit: Chef Bonnie Stern


Bonnie Stern is the author of twelve best selling cook books, has hosted two national television shows including host of Food Network Canada. She writes a weekly column for the National Post, and her 2004 cook book “Essentials of Home Cooking” won a coveted International Association of Culinary Professionals Cookbook Award for Best General Cookbook.

She started her cooking school in 1973, her goal? For people to have more fun in the kitchen while eating healthy AND scrumptious food.

The Bonnie Stern School of Cooking and Cookware Shop is located in Toronto, Ontario, and has hosted world-class chefs as John Ash, Rick Bayless, Michael Bonacini, Giuliano Bugialli, Biba Caggiano, Jim Dodge, Marcella Hazan, Madhur Jaffrey, Madeleine Kamman, Diana Kennedy, Susur Lee, Nick Maglieri, Mark McEwan, Alice Medrich, Jacques Pepin and Nina Simonds.
As a graduate of University of Toronto and George Brown College, she began her training in France, Italy, Taiwan, Thailand, Japan, India and the United States.
Why has Main Street Magazine chosen Bonnie Stern as a “Chef of Merit?” Throughout her career Bonnie has been able to channel her professional interest in food into activities that benefit the community. Her CKFM Cookbook (Cooking with Bonnie Stern) raised money for the Hospital for Sick Children and her three Heart Smart cookbooks raised money for The Heart and Stroke Foundation of Canada.
She was a positive influence helping bring the Share Our Strength's "Taste of the Nation" hunger relief fundraising event to Toronto and has supported the work of Second Harvest, Toronto's food recovery program, for fifteen years.
For more Information visit:
Bonnie Stern School of Cooking
6 Erskine Avenue, Toronto, ON Canada M4P 1Y2
Hours: Monday to Saturday 10am-5pm
Phone: 416 484 4810 / Toll Free: 1 888 726 4278
Fax: 416 484 4820

Chef of Merit: Chef Roland Menard

Archive article: As seen in Main Street Magazine
Copyright Rain Enterprises/Main Street Magazine
www.mainstreetmagazine.net
Chef Roland Ménard’s cooking has earned the inn (Manoir Hovey, North Hatley, QC) a long list of awards, including five stars for service, décor and food in the Montreal-based Voir restaurant guide. In March 2004 it earned the Grand Prix de Tourisme for best gastronomic restaurant in the province. The wine list, which boasts an above-average selection of Québec labels, receives each year the Best Award of Excellence from Wine Spectator magazine and was named best in Québec for the year 2004 (Prix Carte d’Or).

In 2007, the inn was named one of Canada’s top 10 hotels in Condé Nast Traveler’s Gold List – which makes it the only country property in Eastern Canada to have received the honor.
Mary Gostelow quotes: “Executive chef Roland Ménard is clearly a genius.”
Chef Roland Ménard has, for twenty-five years, shown a deft hand at dishes designed to showcase the excellence of local ingredients. The cuisson is always perfect on hard-to-find game such as caribou, venison or even wild boar, which he prepares with an herb crust and glazes with jelly made of l’Archer wine from nearby Cep d’Argent winery. The menu always includes different preparations of Quebec pork and lamb, and duck from nearby Lac Brome, often paired with sauces made of local berries or sweet wines.
Executive chef Roland Ménard describes his cuisine as "contemporary Quebec with French technique." Dreamy dinners feature delicacies such as foie gras, seared scallops and oysters, followed by main courses of venison, duck, sweetbreads, organic salmon or filet mignon.
Manoir Hovey, or Hovey Manor, is a five-star inn and a member of the Relais & Chateaux association located in the village of North Hatley, in Quebec. North Hatley, is a resort town on Lake Massawippi. The grand house had its own stables and coach house, servants’ quarters and even a private 9-hole golf course which is rumored to have been designed by Bobby Jones Sr., a friend of the Atkinsons. Many of these spaces, including the old ice house and servants’ quarters have since been converted into luxurious rooms, most with whirlpool baths and balconies facing the lake.
Manoir Hovey draws thousands of vacationers each year. The grand mansion is surrounded by 25 acres of woods and stunning English gardens bursting with blooms of all colors. Its 1,700 feet of lake front include two sandy beaches equipped with canoes, kayaks and windsurfers. Guests have free use of a fleet of bicycles, a clay tennis-court, an exercise room and a heated pool. But most guests return time after time for the rooms outfitted with jacuzzis and (mostly) wood-burning fireplaces, and, above all, for the outstanding food.


Cooking is Sexy, with Chef Mike Benninger



Cooking is Sexy
Tilly Rivers
As seen in Main Street Magazine
COPYRIGHT 2009, Rain Enterprises / Main Street Magazine ISSN 1920-4299


Canada boasts of a lineup of celebrity chefs. Lynn Crawford is a Canadian born chef, known for her appearances on the hit Food Network show “Restaurant Makeover”, which is seen in over 16 countries worldwide. She has appeared on the Food Network's “Iron Chef America”, the third chef from Canada to do so.

Robert Rainford is a Canadian chef and host of “License to Grill” (LTG) on Food Network Canada, Discovery Home in the U.S. and Asian Food Channel across Asia.

Mark McEwan is a Canadian Celebrity chef and host of Fine Living Network's “The Heat with Mark McEwan”, and is a judge on Superstar Chef Challenge.

Bob Blumer is the host of Food Network's “The Surreal Gourmet” & “Glutton for Punishment.”

These chefs and others like them have shown us that cooking is sexy. The average person is more educated regarding fresh ingredients, and have come to demand better value foods, in our own kitchens and when dining out because of the new foodie world and the chefs we love.

While Chef Mike Benninger is not a Canadian celebrity chef, he is well known locally and has appeared on Hamilton's CHCH Television to demonstrate his craft, and educate the audience regarding the importance of fresh, quality food preparation.

Benninger owns “Thyme Management” which offers private chef, personal dining and catering services. He began his career at the age of forty, packing up and moving to Australia for a year to learn his new chosen profession. “When my father passed” Benninger said “I had a moment of clarity, I no longer wanted to be the manager for a steel company, even though I was successful in my career at the time.” When I asked him why he choose to become a chef he explained that he had always had a natural talent for cooking.

“My wife and I discussed it, and we gave it a year to see if Thyme Management could become a success or not, we are now in our fifth year of business with a core group of clients. I am taking bookings into December.”

Mike explains that “having a personal chef come to your home is about the experience. You do not have to worry about parking issues or babysitters. You can tuck your children into bed in their own homes while enjoying a great night ‘in’ with friends and family. The guests you choose to share great wine and wonderful food with.”

Thyme Management has menu suggestions, or will cook your favorite recipes. “Once,” Benninger told Main Street, “I was cooking for ten and the power went out. With a little bit of luck we were able to finish the meal on the BBQ and the guests ate by candlelight.”

A candle light dinner certainly adds creditability that cooking is sexy, especially one that has been cooked for you in the comfort of your home.

For more information about Thyme Management, please visit www.thymemangagement.ca

Chef Mark Picone

Archive Article: Main Street Magazine
Copyright: Rain Enterprises/Main Street Magazine
2009



Featuring Chef Mark Picone

Tilly Rivers


Chef Mark Picone has celebrated his heritage by honing his culinary skills in Europe, and has been appointed to the "Order of Professional Italian Restaurateurs.”

Chef Picone gained his degree in hotel and food administration from the University of Guelph. While in France, he worked at such restaurants as Trianon Palace (in Versailles), Perraudin (in Biarritz), and Chez Camille (in Burgundy) and Italy, at Antica Dolceria Bonajuta (in Modica), Ristorante Tivoli (in Cortina), and Ristorante Arnolfo (in Colle di Val d’Elsa).

Now calling the Niagara region home, Chef Mark Picone, opened a Culinary Studio to groups of 10-16 guests (by appointment only) and treats them to a custom meal. What follows is the interview with one of Canada’s top chefs “Mark Picone.”


In layman’s terms what is a “Culinary Studio?
“More than a canvas, the studio concept is built around a single table dinning interactive learning experience.  It is unique for a number of reasons (here in Niagara ) but not a new concept.  Chefs across Europe, especially in Italy and France have been doing this for generations.  If you think about what cooking and eating is all about you really have to understand the intrinsic value of our culture. Preserving our food ways through tradition has allowed me to do what I love doing and that is cooking for guests who appreciate quality, fresh and local. I could use many current buzz words that seems all too trendy but understand that we Italians have and an unending desire to share, to feed and to love life.”

If there was one thing that you would like your guests to absorb after experiencing a culinary journey with you, what would that be?
“Guests have often commented on the surroundings of nature and beauty – you’re right in the middle of a small vineyard farm, a spectacular view, European handcrafted furniture, the sounds and scenery of country living and yes, the chef is only 2 meters from you preparing what you will be enjoying. Although `typical’ in nature because we as chefs have an inherent responsibility to serve healthy, safe and great tasting food, my approach based on my training in Europe is to preserve and promote what we enjoy best – REAL food.”

Is “Mark Picone” Riesling and Cabernet Franc- an exclusive wine for guests of the “Mark Picone Culinary Studio,” or is it available for public purchase?
Interesting question as although I would like to be making and selling wine from my grapes, legal parameters forbid this currently.  I am very proud to say that the Riesling grapes are sold to Charles Baker (www.charlesbaker.ca) where he makes an incredible wine with an enormous profile of the terroir – where the grapes come from. I would highly recommend purchasing some as it is only available on line or at selected restaurants. There is very limited production.

The Cabernet Franc on the other hand is sold to Len Crispino (www.crispinowines.com).  He uses these grapes to make his flagship wine `Cabernet Franc’ using the Crispino Reduction Process ie in the style of Amarone (fruit is air dried ie raisining period).

On a very positive note, it is rather spectacular to comment that when you are enjoying a bottle of CB Riesling 2006 here at the studio that I can inform you the grapes come from this vineyard, right out there. With out a doubt, you clearly have a far better appreciation of the `experience’.”

What is your favorite item in your ‘secret’ garden and why?
“The real thrill of this farm is really about me being a steward of the land, a provider of good food and a promoter of culture.  When you look around the surroundings and see examples of history, commitment, passion and desire, how can you not feel energized, fulfilled and rejuvenated?  Food is much more than sustenance and much more about the soul!

I am equally thrilled to comment on Jannine Lavoie (www.freshniagara.com) and Jenn Wilhelm (www.winefinesse.com) who have exemplified young adults with a purpose of entrepreneurial spirit to also provide a service that is commensurate with what makes the studio that much more unique!”

How would you define a “culinary explorer?”
“My guests are people who enjoy good food, great wine and friendship.  Food is a symbol, a metaphor of sorts for a tradition that is about sitting around the table talking, sharing wisdom, of staying together, of living and loving.  Could I say a gatekeeper of civility?”
You can indeed Chef. A phrase I think that will be coined for many years to come!

The standards for the “Order of Professional Italian Restaurateurs” are very rigid- so much so that there are only 100 members of the order worldwide-only three other chefs have received nomination in Canada for this award. Could you tell the readers the process regarding the Order and what it meant to you to be appointed?
“Professional organizations like ORPI have the ability to bring a certain level of credibility to the art of cooking not unlike having your CCC (Certified Chef de Cuisine) or your Red Seal trade license.  Since returning to Canada in 1996, I have consistently promoted my Italian heritage through the craft of cooking.  ORPI has monitored this and deemed worthy of such.  I recognize that and carry this responsibility proudly.”

The Picone family is no stranger to culinary ardor- your family began a food boutique in Dundas Ontario in 1915. Was it always your desire to be a chef?
“Ah, the Picone history and ensuing generations of food purveyors!  I should begin by saying that credit goes to my grandparents who had the fortitude and tenacity to cross the ocean, see great opportunity and seize the potential of providing great service, great food and great spirit in the world of food. Does it sound familiar today? My mother’s parents were land owners with dairy cows and likes. My grandfather was an emissary to many Italians who for whatever reason needed counsel or direction once residing in the Dundas/Hamilton area. My father’s parents opened up the small food boutique in the heart of Dundas and purchased milk from Mr. A. Morelli. And the story goes from there…………

As children of the Picone family, (I am no. 5 of 8) we all worked along side mom and dad in the shop. It is here were we would have learned the value of good food, good service and business acumen. My father was kind and reasonable in his demands of excellence. We had to exemplify the hallmarks of responsibility and accountability in all facets of our life – scholastically, music (we all had to play a musical instrument), working, sports and friendship. 

Like most large families, some of us are fiercely competitive and I, as a result wanted to pursue higher academic success. From an early age, I was going to be architect or maybe even an RCMP but it was eventually an MD. I believe there is a pattern here and how circuitous. I’m dressed in whites most days and administering a more holistic approach to health – good food!

The profession of chef is no easy task but then I don’t believe any avocation is perceived as work. It takes much more than some would assume or realize.  And it is so much more than simply cooking. Today it is about environmental awareness, financial and human management, the art of negotiating (I don’t mean relying on the F*** bomb because we can), unparalleled discipline and somewhere in there, the art of cooking.”

What made you decide to open your own home to groups of 10-16 guests (by appointment only) and treats them to a custom meal vs opening a studio in town?
“It was always a dream of mine to open my own business – the small, intimate and highly regarded establishment that garnishes a level of notoriety of quality and service. Think about it: one table; one serving assistant and one chef.  My training abroad taught me the art of simplicity unsophisticated but with down to earth comforts. And this would be on many levels besides the dishes the chef prepares.  Niagara is an eco/tour system not unlike wine and food regions of Italy, France , Germany or USA. To genuinely `serve’ guests in our setting here at the studio brings a certain level of `experience’ that is genuine and real. And what more could you ask for than a vineyard setting here in Niagara?”

Your studio is unique as you let the guests, if they so choose, get involved in the preparation of the meal, gathering of the herbs from the garden, and teach a few tricks-of- the-trade. Why did you decide to offer the educational aspects of food preparation to your studio?
“I strongly believe in academic excellence and as a teacher at heart (because that is what we do as chefs – teach apprentices!) to have guests express an inherit desire to assist you is really a great compliment. We’re not `gods’ of a higher order where we can’t be approached or addressed.  It is really fulfilling to have guests work along side you: tell them, teach them, show them is a simple model for success.

At the end of the day, it really is about happiness. We work hard and create a certain mystic of who and what we are. We achieve a certain level of competency and it takes a lifetime to achieve this. Much is given, more has to be shared!”

-end-

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Featuring Chef Alain Irvine



Friday August 1 2008. Interview with Chef Alain Irvine

Born in Scotland, Irvine apprenticed at the Chewten Glen Hotel, the three-time recipient of the Best Small Hotel In The World Award and at the Royal Bath Hotel, both situated in Northern England. In 1976, his passion for travel and food brought him to Canada where he took up the Sous Chef position at the renowned Jasper Park Lodge in Alberta. After completing his first Executive Chef position with Delta Hotels (Toronto/Ottawa) in 1981, Alain further expanded his knowledge of international cuisine by accepting chef positions in Jamaica (Wyndham Rose Hall) and Bermuda (Elbow Beach Resort).

Returning to Canada in 1989, Alain accepted the position of Restaurant Chef at Truffles, the exclusive restaurant at the Four Seasons Toronto in Yorkville. In 1990, he transferred with Four Seasons to their resort property, Minaki Lodge, in Northern Ontario. In the spring of 2004, Alain joined the Taboo team from the Rimrock Resort in Banff National Park to become the Executive Chef. Since Taboo Alain has opened his own restaurant, North Restaurant and Lounge as well as a Retail, Wholesale and Catering company with his wife and sons, Irvine & Sons Fine Foods. Alain’s passion for food and his love of cooking have given his business discerning clientele, a dining experience that truly embodies the best of Canadian and international cuisine.

Featuring Chef Alain Irvine


Tilly Rivers

August 1 2008

Recently, I had the pleasure to interview Chef Alain Irvine. Chef Alain is an internationally renowned Chef. His career boasts of awards such as first place at the Canadian International Association of Conference Centers (IACC) “Copper Skillet” competition. Chef Irvine, at an almost unheard of age, became an Executive Chef at 28- and has won the hearts of diners and foodies across the globe and Canada.

Now calling Muskoka home, Chef Alain Irvine opened his own restaurant “North” located in Gravenhurst Ontario. What follows is that interview.

Why did you become a chef?
“I did not set out to be a chef. My family comes from tradesman, construction workers and electricians. One day while picking up my friend who was apprenticing- the Chef said, “And what about you? Do you want to be a chef?” I thought my destiny was to work as my family always had- but instead—it had a plan of its own.”

Becoming a chef than was a twist of faith, but what kept you as a chef?
“I discovered that I loved what I did, what I do. The lessons I learned as an apprentice, the importance of tradition, quality and creativity- no short cuts- I carry to this day.”

Did growing up in Scotland influence your cooking style?
“No- I left Scotland when I was six.”

What would you say are the traits in which a chef needs, besides cooking of course, to succeed?
“You have to love what you do. At times bad management can create a smothering environment to a chef, they do not always understand the creative process, a Chef will need to pull from the strength of their passion, that first love.”

Are your friends and family intimated to have you over for dinner? I know I would be.
“Yes, for the most part they are- but when I have the opportunity to relax and eat a meal that has been cooked for me- I do not go to critique.”

Never? There has to be a part of you that says, “I would have done this differently?”
“If I am going for a meal with close friends or family- I do not have a set expectation. If however I am eating at a restaurant that has great reviews, and is the elite- yes- I have high standards and will critique the meal.”

What advice would you have for those that find the kitchen an intimating place?
“Call Me. I would be happy to walk them through a question during non-service hours.”

I am not sure, but I think at this point my jaw dropped. “You are kidding right?” I have had many answers to that question, but never has a chef of Alain Irvine’s caliber said he would take the time for a perfect stranger over the phone to help them with a recipe!
“As long as I am not busy during peek hours, I would be happy to help. Food is my passion, and I would love to show that it does not have to be intimating.”

Conclusion: At this point, I was literally blown away- and can not tell you how over-the-top impressed I was. Not just with the food, the restaurant, but the Chef. Alain Irvine- you truly are the best-of the best, and truly one of Canada’s Best Chefs. I was so impressed in fact, that I plan on writing more- the time spent with Chef Alain Irvine was a delight.

Until then if you are searching for one of the best dining experiences, visit North Restaurant in Gravenhurst- you will not be disappointed!
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