Button Soup

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January 8, 2013 4288 × 3216 Gingerbread Church with Stained Glass
The busted up candies that make the stained glass windows
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The personal website of Edmonton chef Allan Suddaby

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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. . . . #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. . . . #pea #soup #smokedsalmon #yegfood #culinaryschool @naitculinary
Mushroom Soup 'Sous Feuilles' . . . I thought of t Mushroom Soup 'Sous Feuilles' . . . 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. . . . #mushrooms #soup #mushroomsoup #yegfood #culinaryschool
Tapas. . Smoked Cod Croquetas w/ fennel, blood ora Tapas. . Smoked Cod Croquetas w/ fennel, blood orange. . Patatas Bravas w/ herb salad. . Grilled Flank Steak w/ pineapple, cashew, pickled carrot, basil. . . . #tapas #yegfood #culinaryschool @naitculinary
Smoked Pork Shoulder w/ rösti, braised cabbage, a Smoked Pork Shoulder w/ rösti, braised cabbage, apple, horseradish, and creamed kale. . . . #smoked #pork #schopf #yegfood #culinaryschool @naitculinary
Student project! Smoked Salmon Macaron. . . . #sm Student project! Smoked Salmon Macaron. . . . #smokedsalmon #macaron #amusebouche #horsdoeuvres #yegfood #culinaryschool @naitculinary
Prawn w/ rice cracker, madras curry, mango, coconu Prawn w/ rice cracker, madras curry, mango, coconut, cilantro. . . . #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. . . . #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. . . . #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 . . . #squash #butternutsquash #soup #crabcake #yegfood #culinaryschool @naitculinary
Duck Rillette w/ plum, orange, thyme, duck gelée. Duck Rillette w/ plum, orange, thyme, duck gelée. . . . #duck #rillette #canapé #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary
Glazed Pork Belly w/ pineapple, macadamia, cucumbe Glazed Pork Belly w/ pineapple, macadamia, cucumber, mint, chili. . . . #porkbelly #horsdoeuvres #amusebouche #yegfood #culinaryschool @naitculinary
Braised Bison Cheek w/ parsnip, haskap, burnt shal Braised Bison Cheek w/ parsnip, haskap, burnt shallot. . . . #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. . . . #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. . . . #halibut #chermoula #preservedlemons #yegfood #culinaryschool @naitculinary
Smoked Tomato Soup w/ goat cheese croqueta, zucchi Smoked Tomato Soup w/ goat cheese croqueta, zucchini, basil. . . . #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. . . . #fivespice #chicken #confit #yegfood #culinaryschool @naitculinary
Parsnip & Pear Agnolotti w/ brown butter, sage, pa Parsnip & Pear Agnolotti w/ brown butter, sage, parsnip crisps. . . . #parsnip #agnolotti #yegfood #culinaryschool @naitculinary
Panisse with eggplant, zucchini, pickled fennel. . Panisse with eggplant, zucchini, pickled fennel. . . . #panisse #marseille #yegfood #culinaryschool @naitculinary
Petits Farcis . . . #petitsfarcis #yegfood #culina Petits Farcis . . . #petitsfarcis #yegfood #culinaryschool @naitculinary
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