Button Soup

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squirrel_cuts.JPG

November 8, 2015 6016 × 4000 Squirrel
The squirrel carcass divided into quarters and saddle.
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The personal website of Edmonton chef Allan Suddaby

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  • Beurre Blanc: Adoptive Mother Sauce
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Mapo tofu. Don't be mad but this is made with col Mapo tofu. Don't be mad but this is made with cold-pressed canola and bison instead of caiziyou and pork. And chives instead of scallion. Otherwise I think it's pretty legit. . . . #mapotofu #sichuan #mala #yegfood
Quinoa Salad - melon, tomato confit, sprouted chic Quinoa Salad - melon, tomato confit, sprouted chickpea, mint. . . . #quinoa #salad #yegfood @naitculinary
Smoked Trout - horseradish, pickled beet, cucumber Smoked Trout - horseradish, pickled beet, cucumber, dill, flaxseed crisps. . . . #trout #flaxseed #yegfood @naitculinary
Perogies - cream of leek and mushroom, bacon-fried Perogies - cream of leek and mushroom, bacon-fried 'khrustyky', dill. . . . #perogies #pierogi #alberta #yegfood
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
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