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ice_cream_crepes.JPG

February 17, 2013 2560 × 1920 Crêpes

Ice cream crêpes with raspberries

The personal website of Edmonton chef Allan Suddaby

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buttonsoup.ca

Seafood 'Escabeche' - prawn, scallop, mussels, oni

Seafood 'Escabeche' - prawn, scallop, mussels, onion custard, pickled shallot, and sauce 'escabeche'. 100% stolen from @macifood2020 though he also had green mayonnaise on his if I remember right.
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#escabeche #yegfood #culinary school @naitculinary

Chilled Pea Soup w/ smoked salmon cream puff, crè

Chilled Pea Soup w/ smoked salmon cream puff, crème fraîche, mint.
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#pea #soup #smokedsalmon #yegfood #culinaryschool @naitculinary

Mushroom Soup 'Sous Feuilles' . . . I thought of t

Mushroom Soup 'Sous Feuilles'
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I thought of this dish three years ago, and tonight with help from @aguy43083 and some @naitculinary students I finally got to see it prepared and served. Basically it's cream of mushroom completely covered in delicate leaves of fried root vegetables and little pickled mushrooms.
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#mushrooms #soup #mushroomsoup #yegfood #culinaryschool

Tapas. . Smoked Cod Croquetas w/ fennel, blood ora

Tapas.
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Smoked Cod Croquetas w/ fennel, blood orange.
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Patatas Bravas w/ herb salad.
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Grilled Flank Steak w/ pineapple, cashew, pickled carrot, basil.
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#tapas #yegfood #culinaryschool @naitculinary

Smoked Pork Shoulder w/ rösti, braised cabbage, a

Smoked Pork Shoulder w/ rösti, braised cabbage, apple, horseradish, and creamed kale.
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#smoked #pork #schopf #yegfood #culinaryschool @naitculinary

Student project! Smoked Salmon Macaron. . . . #sm

Student project! Smoked Salmon Macaron.
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#smokedsalmon #macaron #amusebouche #horsdoeuvres #yegfood #culinaryschool @naitculinary

Prawn w/ rice cracker, madras curry, mango, coconu

Prawn w/ rice cracker, madras curry, mango, coconut, cilantro.
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#prawn #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary

Salade Niçoise - green bean, confit cherry tomato

Salade Niçoise - green bean, confit cherry tomato, fingerling potato, albacore tuna, hard egg, black olive crumble.
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#nicoise #salad #saladenicoise #yegfood #culinaryschool @naitculinary

Chicken Liver Mousse w/ apple, celery, mustard, an

Chicken Liver Mousse w/ apple, celery, mustard, and baby brioche. The goal was to prepare and present the mousse like a torchon of foie gras so we can steal all the fancy presentation ideas from high-end restaurants but use cheap chicken livers and butter instead of $110/kg foie.
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#chickenliver #apple #yegfood #culinaryschool @naitculinary

Butternut Squash Soup w/ Thai red curry and crab c

Butternut Squash Soup w/ Thai red curry and crab cake. Concept stolen from @troylymburner
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#squash #butternutsquash #soup #crabcake #yegfood #culinaryschool @naitculinary

Duck Rillette w/ plum, orange, thyme, duck gelée.

Duck Rillette w/ plum, orange, thyme, duck gelée.
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#duck #rillette #canapé #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary

Glazed Pork Belly w/ pineapple, macadamia, cucumbe

Glazed Pork Belly w/ pineapple, macadamia, cucumber, mint, chili.
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#porkbelly #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary

Braised Bison Cheek w/ parsnip, haskap, burnt shal

Braised Bison Cheek w/ parsnip, haskap, burnt shallot.
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#bison #cheek #parsnip #haskap #yegfood #culinaryschool @naitculinary

Smoked Trout Rillette w/ crème fraîche, pickled

Smoked Trout Rillette w/ crème fraîche, pickled beet, cucumber, dill, crispy trout skin.
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#smoked #trout #rillette #canapé #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary

Halibut w/ moroccan-spiced potato, charred pepper,

Halibut w/ moroccan-spiced potato, charred pepper, chermoula, preserved lemon.
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#halibut #chermoula #preservedlemons #yegfood #culinaryschool @naitculinary

Smoked Tomato Soup w/ goat cheese croqueta, zucchi

Smoked Tomato Soup w/ goat cheese croqueta, zucchini, basil.
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#smoked #tomatosoup #goatcheese #yegfood #culinaryschool @naitculinary

We often use student projects to trial and/or stea

We often use student projects to trial and/or steal ideas for future menus. Last term @celia102 and @nenasempanadas were tasked with making a dish featuring chicken marinated in five-spice. They decided to use the spice mix in a confit cure, then leaned into the Asian influence with rice, oyster mushrooms, prawn crackers, and a ginger-infused reduction sauce. It was excellent. So naturally I stole it and put it on the fall menu at Ernest's.

Five-Spice Chicken Confit w/ rice cake, king oyster mushroom, bok choi, prawn cracker, and ginger chicken reduction.
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#fivespice #chicken #confit #yegfood #culinaryschool @naitculinary

Parsnip & Pear Agnolotti w/ brown butter, sage, pa

Parsnip & Pear Agnolotti w/ brown butter, sage, parsnip crisps.
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#parsnip #agnolotti #yegfood #culinaryschool @naitculinary

Panisse with eggplant, zucchini, pickled fennel. .

Panisse with eggplant, zucchini, pickled fennel.
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#panisse #marseille #yegfood #culinaryschool @naitculinary

Petits Farcis . . . #petitsfarcis #yegfood #culina

Petits Farcis
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#petitsfarcis #yegfood #culinaryschool @naitculinary

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