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March 9, 2017 1080 × 1080 The Ten Sandwich Commandments

The personal website of Edmonton chef Allan Suddaby

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Scallop, melon, fennel, basil. This was served @e

Scallop, melon, fennel, basil. This was served @ernestsnait to pair with @gerardbertrandofficial Domaine d'Aigle Chardonnay.
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This is basically a direct rip from @danielhumm in the first @elevenmadisonpark cookbook, only using cantaloupe instead of tangerine to better match the acidity of the wine.
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@naitculinary #scallop #canteloupe #fennel #basil #languedoc #wine #frenchwine #culinaryschool

Chilled Prawn - fennel, citrus, cannelini. Made t

Chilled Prawn - fennel, citrus, cannelini. Made to pair with @masiwines Masianco at a dinner @ernestsnait this evening.
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@naitculinary #culinaryschool #prawn #fennel #wine #italianwine

Carpaccio - pickled rutabaga, grizzly gouda, gaufr

Carpaccio - pickled rutabaga, grizzly gouda, gaufrette potatoes, cold-pressed canola.
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@naitculinary @ernestsnait @sylvanstarcheese #beef #carpaccio #culinaryschool

Hops and Ninebark. . . . #hops #ninebark #fall #au

Hops and Ninebark.
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#hops #ninebark #fall #autumn #october #yeg

Beet Salad with sour cherry, hazelnut, goat cheese

Beet Salad with sour cherry, hazelnut, goat cheese, and mint.
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#beets #cherries #sourcherries #hazelnut #goatcheese #chèvre #salad #veggies #yegfood #lunch

Chicken liver mousse, Ptitsin plum, traditional ba

Chicken liver mousse, Ptitsin plum, traditional balsamic.
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#liver #chickenliver #mousse #plum #ptitsin #japaneseplum #yegfruit #prunussalicina #balsamico #yegfood

Goat cheese perogies with summer squash and mint.

Goat cheese perogies with summer squash and mint.
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#perogies #pierogi #goatcheese #squash #squashblossom #pattypansquash #zucchini #yegfood #lunch

Chłodnik. Chilled beet and yogurt soup with cucu

Chłodnik. Chilled beet and yogurt soup with cucumber, hard egg, sorrel, and dill flowers.
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#chłodnik #beets #yogurt #cucumber #sorrel #soup #yegfood #summerfood #lunch

Gooseberries. Surprisingly prolific, this is the

Gooseberries. Surprisingly prolific, this is the yield from one brambly bush not quite three feet high. Have learned to pick when most of the berries have just the faintest blush. When fully green they are very tart and astringent, but when fully red they have zero acidity and a mushy texture. They ripen quite unevenly so it's a tricky balance.
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#gooseberry #gooseberries #berries #fruit #yegfruit #yegfood

Rhubarb brown butter tart. . . . Filling is someth

Rhubarb brown butter tart.
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Filling is something like an English treacle tart, a mixture of sugar, brown butter, eggs, and bread crumb. Crust is pâte sucrée. And just the prettiest, reddest bits of rhubarb from the garden. This is an adaptation of an old Jack's Grill dessert, blueberry brown butter tart.
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#rhubarb #brownbutter #tart #pastry #patisserie #spring #sweets #dessert #baking #yegfood

Ra-bob. . . . #rhubarb #yegfood

Ra-bob.
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#rhubarb #yegfood

'Kümmelbraten': caraway and paprika crusted pork

'Kümmelbraten': caraway and paprika crusted pork belly, black rye, kohlrabi 'sauerkraut' with chive, dill, and grammeln.
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The kohlrabi was finely sliced and fermented just as you would sauerkraut. Grammeln are crunchy bits of fried pork fat, a byproduct of rendering lard.
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#pork #porkbelly #porkonyourfork #kümmelbraten #rye #kohlrabi #sauerkraut #fermentation #lunch #yegfood

Sour Cherry Manhattan. Alberta Premium Rye and sw

Sour Cherry Manhattan. Alberta Premium Rye and sweet red vermouth, with bitters and cocktail cherry made with 'Valentine' sour cherries.
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#cocktails #yegdrinks #yegcocktails #manhattan #rye #ryewhiskey #whiskey #cherry #sourcherry #bitters @albertadistillers

Pan-Roasted Duck Breast - rutabaga hash browns, pi

Pan-Roasted Duck Breast - rutabaga hash browns, pickled plum, brussels sprouts, sauce bigarade. This was made to pair with @conosurvineyards Gran Reserva Canernet Sauvignon at a curbside event @ernestsnait last night.
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#duck #duckbreast #winepairing #culinaryschool @naitculinary

Smoked Scallops - radish, cucumber, jalapeño, but

Smoked Scallops - radish, cucumber, jalapeño, buttermilk, lime, cilantro.

Every few weeks I read the @bundokyeg menu to see what they're up to. For this dish I stole a good chunk of descriptive copy from their menu. Not sure how similar or different mine is.

This was made to pair with @conosurvineyards Sauvignon Blanc for a curbside event @ernestsnait this evening.
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#scallops #winepairing #culinaryschool @naitculinary

Bresaola made with eye of round from a @naturesgre

Bresaola made with eye of round from a @naturesgreenacres nouveau beef. Cheesy funky salty.
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#beef #albertabeef #nouveaubeef #cured #meat #charcuterie #salumi #preserves #bresaola

Parsnip and pear agnolotti. . . . #agnolotti #ravi

Parsnip and pear agnolotti.
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#agnolotti #ravioli #raviolidalplin #pasta #freshpasta #piemonte #yegfood #cucinaitaliana

Another mysterious but reliable microbe in my base

Another mysterious but reliable microbe in my basement. This starts as standard vinegar production (3 parts dry hard cider, 1 part active raw vinegar). If kept at a warm room temperature I get the standard smooth slippery raft formation and full acetic acid fermentation. But if I keep it at cellar temperatures (10-15C) I get this cobbled, crenulated raft. Acetic acid production is either super slow or actually stalls out, so two months later I have something like hard, dry kombucha.
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#apples #cider #hardcider #vinegar #kombucha #fermentation #microbes #yegfood

I would probably never buy this rectangular gold-r

I would probably never buy this rectangular gold-rimmed plate for my restaurant, but if I work somewhere that has crazy stuff like this I feel compelled to use it.

Steak Tartare - alberta beef, hot mustard, pickled rutabaga, grizzly gouda, gaufrette potatoes.
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#beef #albertabeef #tartare #steaktartare #raw #pommesgaufrettes #culinaryschool #yegfood @naitculinary @ernestsnait

So glad the Food Court podcast is finally off the

So glad the Food Court podcast is finally off the ground. @chaelmac and I actually started recording some of our conversations about food and cooking two years ago, but circumstances conspired against us and we were only recently able to resume recording and release our first episode.

First episode is available in the link in my bio, or you can search it on Apple Podcasts. Topics in this first conversation include ram-don, subsistence meatballs, and that time I caught on fire at Jack's Grill.

New episodes will come out every second Wednesday. Have a listen!

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