Button Soup

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April 21, 2014 4000 × 6016 Pressing Apple Cider
Apple sauce from the crusher
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The personal website of Edmonton chef Allan Suddaby

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Recent Posts

  • The Kamikaze Candidate Cocktail
  • Rice Crackers
  • “Tuna Sandwich” Hors d’Oeuvre
  • Beurre Blanc: Adoptive Mother Sauce
  • Duck Rillette with Gelée and Crackling

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Rabbit Rillette w/ rhubarb, dandelion, chive. . . Rabbit Rillette w/ rhubarb, dandelion, chive. . . . #rabbit #rillette #charcuterie #rhubarb #dandelion #chive #spring #yegfood
'Mezethes' - charred peppers with sausage, halloum 'Mezethes' - charred peppers with sausage, halloumi, artichoke, herbs. One idea for a menu item that will use the trim produced fabricating cuts like rack of lamb. . . . #mezze #halloumi #stuffedpeppers #yemista #greekfood #yegfood @naitculinary
Before you get too impressed, I was only able to e Before you get too impressed, I was only able to eat one of the bird's eye chilis. Mule Deer Adobo. The adobo base is aged cider vinegar, soy, and stock made from smoked venison bones. Garlic, bay, black pepper, and too many bird's eye chilis. . . . #muledeer #deer #venison #adobo #filipinocuisine #yegfood
Mule Deer Tacos - confit neck, salsa verde, pickle Mule Deer Tacos - confit neck, salsa verde, pickled cabbage, onion, cilantro. . . . #muledeer #deer #venison #tacos #yegfood
Duck Confit - crispy polenta, juliet cherry, pickl Duck Confit - crispy polenta, juliet cherry, pickled mustard seed, rosemary. . . . #duck #confit #duckconfit #cherry #polenta @naitculinary
Kamikaze Candidate - 2 oz Alberta Premium Dark Ho Kamikaze Candidate - 2 oz Alberta Premium Dark Horse Whisky, or other dark, aged whisky - 0.75 oz Cointreau - 0.75 oz lime - 0.25 oz simple syrup Shake with ice and strain into an absinthe-rinsed coupe. I like @strathconaspirits Absinthe Blanche. . . . #kamikazecandidate #cocktail #ableg #abpoli #abvote #alberta #albertapolitics
Crab Salad - pickled daikon, cucumber, hon shimeji Crab Salad - pickled daikon, cucumber, hon shimeji, orchid petals. . . . Concept basically stolen from @elevenmadisonpark #crab #daikon #yegfood #culinaryschool @naitculinary
More tuna. Yellowfin, rice cracker, cucumber, chi More tuna. Yellowfin, rice cracker, cucumber, chili, cilantro. . . . #yellowfin #tuna #horsdoeuvres #amusebouche #canapes #culinaryschool #yegfood @naitculinary
Tuna Sandwich (?) - yellowfin, daikon, sesame, cil Tuna Sandwich (?) - yellowfin, daikon, sesame, cilantro, serrano. . . . #tuna #daikon #amusebouche #horsdoeuvres #culinaryschool @naitculinary
I liked this one until I realized the cucumbers ma I liked this one until I realized the cucumbers make the mark of the beast.
Crispy Salmon Wonton - avocado, cucumber, cilantr Crispy Salmon Wonton - avocado, cucumber, cilantro, chili. . . . #horsdoeuvres #amusebouche #salmon #wonton #yegfood #culinaryschool @naitculinary
Duck Rillette w/ Gelée and Crackling - radishes, Duck Rillette w/ Gelée and Crackling - radishes, cucumber, pickled oyster mushroom. . . . #duck #confit #rillette #gelee #crackling #yegfood #culinaryschool @naitculinary
Seared Scallops - smoked tomato, corn, white choco Seared Scallops - smoked tomato, corn, white chocolate beurre blanc, pea shoots. Concept by Rylan Krause. . . . #scallops #corn #whitechocolate #beurreblanc #yegfood #culinaryschool @naitculinary
Lobster Salad - pomme gaufrette, pickled fennel, c Lobster Salad - pomme gaufrette, pickled fennel, cucumber. . . . #amusebouche #horsdoeuvres #lobster #fennel #fancypotatochip #culinaryschool @naitculinary
Seared Scallop - pork belly, shishito, pickled shi Seared Scallop - pork belly, shishito, pickled shimeji, kabocha. . . . #scallop #porkbelly #shishito #shimeji #culinaryschool @naitculinary
Roasted Cauliflower - red pepper, walnut, currant, Roasted Cauliflower - red pepper, walnut, currant, sprouted lentil, mint, parsley. . . . #cauliflower #yegfood #culinaryschool @naitculinary
Lamb Shank - chickpea panisse, ancho, squash, yogu Lamb Shank - chickpea panisse, ancho, squash, yogurt, salad of tomato, green pepper, cilantro. . . . #lamb #shank #panisse #yegfood #culinaryschool @naitculinary
New take on the Levant from June's - Israeli cousc New take on the Levant from June's - Israeli couscous, citrus, cucumber, labneh, za'atar, mint. . . . #israelicouscous #orange #zaatar #labneh #yegfood #culinaryschool @naitculinary
Salmon Wontons - gai choi, scallion, soy dip, chil Salmon Wontons - gai choi, scallion, soy dip, chili. . . . #salmon #mousseline #wonton #yegfood #culinaryschool @naitculinary
Chicharrón w/ atchara, sweet potato, fresno chili Chicharrón w/ atchara, sweet potato, fresno chili, and cilantro. This pulutan-inspired bite is dedicated to a former student who I'm pretty sure used to sneakily eat the chicharrón we made as a garnish for a pork belly dish. He also introduced me to the fantastic Filipino pickle called atchara, which is green papaya and carrot steeped in vinegar that has been infused with garlic and ginger. Very tasty... . . . #filipino #pulutan #filipinocuisine #barsnacks #horsdoeuvres #chicharron #atchara #achara #greenpapaya #yegfood #culinaryschool @naitculinary
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