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February 17, 2013 2560 × 1920 Crêpes

Ice cream crêpes with raspberries

The personal website of Edmonton chef Allan Suddaby

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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

Pork Belly and Scallops w/ white bean tomato grati

Pork Belly and Scallops w/ white bean tomato gratin and braised fennel.
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#pork #porkbelly #scallop #culinaryschool @naitculinary

Wildererpfandl (The Poacher's Lunch?) - mule deer,

Wildererpfandl (The Poacher's Lunch?) - mule deer, morel, semmelknödel, wild onion, kohlrabi sauerkraut.

This dish might have a more formal definition, but in my experience is always venison and wild mushrooms with some kind of dumpling, served in a pan (diminutive German 'pfandl').

Part of my ongoing attempts to make the soups of Mitteleuropa more like Korean jjigae.
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#game #deer #venison #muledeer #morel #stew #lunch #wildererpfandl #austria #austrianfood #yegfood

Mule Deer Spare Ribs - chokecherry gochujang glaze

Mule Deer Spare Ribs - chokecherry gochujang glaze, spicy cucumber salad.
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#deer #venison #muledeer #chokecherry #yegfood

Certified Chef de Cuisine Practical Exam 2023. Oy

Certified Chef de Cuisine Practical Exam 2023.

Oyster Mushroom Timbale w/ goat cheese fondue, roasted cherry tomatoes, crispy prosciutto, chive.

Chilled Beet Soup w/ yogurt, cucumber, mint, hard egg.

Atlantic Salmon & Scallops w/ roasted radishes, beurre blanc, piccalilli, dill.

Rhubarb & Basil Sorbet

Chicken Ballotine w/ lemon herb mousseline, pommes fondant, asparagus, pickled shallot, parmesan.

'Berries & Cream frangipane tart, crème diplomate, fresh berries, berry coulis, nougatine.

Smoked Pork Belly w/ oats, apples, maple, and rose

Smoked Pork Belly w/ oats, apples, maple, and rosemary.
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#smoked #pork #porkbelly #oats #apples #culinaryschool @naitculinary

Torched Albacore w/ honeydew, cucumber, jalapeño,

Torched Albacore w/ honeydew, cucumber, jalapeño, coconut, and cilantro.
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#albacore #tuna #yegfood #culinaryschool @naitculinary

Spicy Lamb Sausage - hummus, pickled vegetables, m

Spicy Lamb Sausage - hummus, pickled vegetables, marinated cucumber, mint, crispy chickpeas.
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#lamb #sausage #mezze #yegfood #culinaryschool @naitculinary

Al's Ricotta - ricotta gnocchi, ricotta, whey, pea

Al's Ricotta - ricotta gnocchi, ricotta, whey, peas, leek oil.
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#ricotta #gnocchu #whey #yegfood #culinaryschool @naitculinary

Beet Salad w/ endive, orange-cured duck confit, fr

Beet Salad w/ endive, orange-cured duck confit, fromage frais, Asian pear, walnut.
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#beets #beetsalad #salad #culinaryschool @naitculinary

Lamb Rack - mushroom arancini, squash agrodolce, a

Lamb Rack - mushroom arancini, squash agrodolce, arugula, radicchio, walnut gremolata.
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@sungoldmeats #lamb #albertalamb #yegfood #culinaryschool @naitculinary

'Waldorf Salad' - green apple, grapes, celery, wal

'Waldorf Salad' - green apple, grapes, celery, walnut, and pickled mustard seeds on a savoury bacon panna cotta.
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#waldorf #waldorfsalad #salad #yegfood #culinaryschool @naitculinary

Crispy Trout. . . . #trout #culinaryschool @naitc

Crispy Trout.
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#trout #culinaryschool @naitculinary

Jambon Persillé(?) - headcheese, parsley gelée,

Jambon Persillé(?) - headcheese, parsley gelée, sauce gribiche w/ dandelion capers.
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@naturesgreenacres #pork #headcheese #charcuterie #gribiche #culinaryschool #yegfood

#lardspectrum. Amazingly this is the first time t

#lardspectrum. Amazingly this is the first time that hashtag has ever been used.
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#pork #rendering #lard #fat #greaves

Metzgerjause ("butcher's snack") w/ charred cabbag

Metzgerjause ("butcher's snack") w/ charred cabbage and apple sauce. This is a special cut of pork, one of many that is not distinguished or defined in Canadian professional meat cutting. It's an excellent little cutlet, and always the first piece to get cooked when we get a pig from @naturesgreenacres
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#pork #metzger #metzgerjause

Some practice plates from last week's inaugural Va

Some practice plates from last week's inaugural Varshney Cup cooking competition at NAIT.

Maple Miso Butternut Squah w/ chickpea tempura, shimeji, ponzu, and bok choi.

Chicken Supreme w/ lemon ginger mousseline, farro, fennel, and beets.

Chocolate Delice w/ sour cherry, almond, and shichimi togarashi semi-freddo.
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#culinaryschool @naitculinary

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