Looking Back on 2010

I remember growing up and always hearing "you cant know where you are going if you don't know where you have been". Now I have no clue who said it first but it has kind of been a motto for me and the business. I think it is important for all of us to make ourselves better in our work and in our life. So in 2010 I set out some goals that I wanted to accomplish and looking back I am happy with all the mistakes, successes and what I learned from them.

I am very proud of the growth that Artisanal Palate saw this year and bringing my passion to thousands of people with my food. My biggest goal was to get a satellite with a winery and that was completed with Konzelmann. The patio was the most successful the winery has ever seen and was actually 40% locals every weekend which made me very happy. To have locals come out every week is very satisfying, especially when they join the Winemaker Dinner that I do with Eric Pearson and Herbert Konzelmann. Sometimes I would see the same people 3 times a week!

The website was a nightmare this year putting its completion in the wrong hands until meeting Ricardo Macrae who has fixed the back ground issues that I was having. I learned that I need to be on top of things a lot more and cut ties earlier with those not doing work to my standards. I am so happy with the website now and all the work that went into getting it up and the continued work to bring you the best of Artisanal Palate and the great region of Niagara.

The biggest lesson that I learned this year was to follow up. I met so many great people this year that have helped as mentors through the St.Catharines-Thorold Chamber of Commerce and the Niagara Business Group. Sales have been my weakest point and it has been talking with these experienced business men and women that will make the difference for year 3.

I have learned how to spend my money smarter and stretch it farther than I was ever able to before. I still made a lot of mistakes and one massive one that lost me $3000. I figure that I learned from that mistake and hopefully others can learn from mistakes that I have made. The moral of that story is really really educate yourself on the businesses you give your money to. This business was not one that I should of....it happens.

So after 20 months and the 2nd January of this business's young life I see a lot of positives. I am working hard on establishing more contracts and developing great dinner series. The Passion Experiments will start February 11th and things are being worked out for a Winemaker and Farmer Series. I know looking back it has been a tough 2010 where money was short and it took a lot of work to grow even an inch. With all that hard work now bringing a smile to all my clients and new ones every month I am looking forward to 2011.

With so many great things ahead I hope that you all can grow whether in business or personally. Keep checking in at NiagaraCatering.ca and remember that if you have any food needs or questions, I am available. I am hear to help you as much as run a busniess, so from me to you ....I hope you to can top your best in 2011.

Slainte my friends in apron

Iron Chef

Artisanal Palate will be putting our skills to the test in a competition for charity. Information on actual dates and times will be coming soon. You can also contact Johnny Roccos for more information. (905-358-0004)

My Health Challenge

So 5 months after another devastating knee injury and a gained 15lbs as a result, I have started a health challenge with friends and any other people foolish enough to take part.

So what is the challenge?

For the next 3 months including Christmas and New Years there will be no beer, no junk or processed foods. The goal is to lose the 15lbs and probably 6% body fat I gained by not being able to train.

I was asked by 20 different people why I would do something like this and especially this time of year. Well for someone who preaches good healthy food, I usually don't make that same good food for myself. So my diet has been notoriously horrible containing mostly of pastas and lacking in proper amounts of proteins and vegetables. The result is fatigue and the inability to concentrate. So after months of not being able to train I am getting back into it with the help of everyone that is taking part in the challenge.

So what is the result going to be?

Loss of weight, more energy, more strength and forcing myself to create more ideas that will end up under recipes on the site (http://www.niagaracatering.ca/).

So be creative, toss out all that crappy junk and processed food. Have some fun in the kitchen and create healthy meals that will save you a lot more in the end.

Good Luck!

3 months: end date Feb 28th, 2011

Limits: no beer, no junk food, no processed foods
Training: Minimum 30 minutes a day

The Power of Food

Last night I experienced something that I have not seen or been apart of in a long time. As I get older and my friends get married, have kids or just out right busy I realize that we only get together once in a blue moon. By the power of Twitter I was invited to a party called "Meatluck". Now I am sure that by the name of the event you can figure out what was going on..in short. A buffet of pork, duck, offal and vegetables.....even horse tenderloin. Yes that is right I said horse...Mr. Ed right there on a platter. You see what amazes me about food is not only its taste and endless possibilities but the conversation and friendship that it starts.

You see for years I would put on massive feasts for my friends to enjoy. We never needed the keg or rowdy party of our parents stolen liquor, just food and laughs. To walk into this room of 30+ people laughing drinking wine and sharing food reminds me why I love it so much.

I have started to learn the power of Twitter and how it can connect so many people with the same interests. In essence really it was like the eharmony of foodies last night. To put faces to the tags that I follow and people that follow me was interesting. It made for some great conversation.

If nothing else is that not what food is....a vehicle for conversation. A way to put us at ease and a way to welcome new people into our lives. My goal is to bring passion back to the table but maybe it can just be as simple as getting more like minded people together and hopefully others will catch on.

Happy eating, Slainte

Patience has run out

Well I originally wanted to wait until the new site www.niagaracatering.ca was able to connect all of my blog but I felt like starting to bring some of the stories and revelations that have been going on. I have waited very patiently for people to help out with the site and have cut ties with a few businesses and people that said they would help finish it off. I have contacted someone new so hopefully everything I want done to bring you the best culinary site dedicated to Niagara Cuisine will be completed soon.

So while I talk with this new business on completing this task I will start bringing you some of the food stories that have been worked on over the weeks. We have a lot going on and I am looking forward to bringing it to the community.

Slainte and keep cooking,

Shawn

Still Digesting Montreal

I decided 3 weeks ago after being in a real mental and physical rut that I needed to take a step back and really evaluate what I was doing with myself and my company. Many people talk about the hardships of owning a business, however outside of financial insecurity long hours and hard work are what the culinary trade was founded on. The great chefs of past and present became great after years and years of study and practice. Only being 24 I know that I am farther behind my peers but make the best of books, trial and error. After not reading, working out, sleeping or eating properly for 3 months I knew it was time. I had hit a massive road block in what I was trying to get done as every meeting or attempt at a project was like walking through newly poured cement. So I knew a trip to Montreal was just what my brain needed.

Montreal for me has always been the greatest canadian culinary city in my mind. I live an hour away from Toronto but there was something from a cooks perspective about the city that really spoke to me. It was not until my visit last week that I realized we shared one great thing in common, our passion. Our passion to eat, drink and entertain those that walk through our doors whether a restaurant or our home. On the trip I started to write my thoughts, ideas and creations again which I had not done in a long time. There was this sense of freedom again even though I am fully aware of my inability to write, print and spell. So as the Blarney Stone intended for the Irish to have the gift of gab for 5 Days in beautiful Montreal that is what I did. From 9am until 1am the next day I had food in different restaurants and had discussions with patrons, employees and people on the street to get a pulse on what the Montreal culinary scene represents.

What were the lessons that Montreal could teach me in my quest to own my first restaurant?

Leaving Friday afternoon there was a sense of accomplishment but regret as well. Regret that I was coming back to Niagara, a place that I am not yet able to do what I want to do. For me Niagara is one of the truly blessed regions in the world. The fact that 2.5 years ago I couldn't close my right hand or move my arm kept me here instead of the Michelin kitchens around the world gave me time to appreciate it. A 7 month lay-off allowed me to study the area and hone my knowledge in food, wine and spirits. After the 7 months the carpel tunnel was not that bad and it became easier to cook and so was born Artisanal Palate with the goal of "Bringing Passion Back to the Table". I look around Niagara however and I don't see this passion. In a few bright eyes among the masses can I catch a glimpse of it. For having some of the most diverse growing conditions and products available it is amazing that we are still mostly a "chain" restaurant city. The donought capital of the world...........hurray!! From where I was staying the ratio to chain vs privately owned restaurants and cafes was amazingly lower than Niagara. So for me the trip was not only to regain my passion but find ways and concepts that will work here. What concepts can I bring to Niagara that will give us the recognition it deserves. When I ask people outside of this city or people that come to visit we are usually called boring and lack diversity. For me I see a lot of similar restaurants with an unpassionate work force and at times mediocre talent because of it. I have had so many good meals and so many bad ones in this area and it has to stop.

With such a great pool of talented chefs in this area there needs to be a connection. A connection between what the great producers here like Tree and Twig have and "value" restaurants. It has become more and more apparent that everyone is wanting more of a local cuisine but how in tough economic times do we convince everyone of it. Just because we can charge higher prices does it really mean that we have to? Does $0.25 a lbs food cost have to reflect $4.00 on a menu? Great food does not have to be expensive. I have many great lessons from Montreal that I will share. Call it my journal, call it rambles of a horribly grammatical flawed Irishman, what ever you want to call it maybe you might gain some ideas yourself and maybe even bring your own passion to your tables at home.

I hold nothing back as I am not a political man. But an argument or discussion to me on what we can do for Niagara is better then standing around while another McDonald's or Swiss Chalet goes up.

So care to join me?

When you have nothing

My friends have long made fun of me for some of the creations I come up with when it comes to having nothing. The idea of a chef is not just someone that can take the best ingredients and make something great its the ones that can take "nothing" and make something great out of that.

So you have a can of tuna and pasta on the stove from last night......I know a very tasty start. You see this is what I had to start with as I was hungry but had no proteins. So I went through the fridge to see what I had available to me....which as most bachelors isn't much.

What did I create?



Tuna Pasta with a Spicy Curry Rose Sauce....College students just got a little more refined because of this dish.

Who says you can't be creative with left overs!!

As my family is visiting the relations and I am here working, I am sure that Ill put something together out of the large amounts of turkey coming back. Should create the "Reality Cookbook", a book designed around making food out of left overs and scraps..now that is real family cooking!

Slainte and Happy Thanksgiving

A Hurricane of Ideas

So I am day 3 into my stay in beautiful Montreal and yesterday was an eye opening experience. When I look at the landscape of restaurants and bars in Niagara there is much to yearn for. Yes Niagara has great places like the Merchant Ale house and The Office but what do we have that is different? To me Niagara is a hard nut to crack in how you make yourself unique and get the local crowd to buy into your concept. Montreal has given me a lot of concepts and ideas that I plan to implement into Niagara's restaurant. A restaurant that gives Niagara what it is lacking in cocktails, food and wine.

Now to read wine may be surprising to many people. Yes we have lots of wine 28,000+ acres of it in fact but go into a restaurant and find the Niagara wines. There are very few restaurants that have a strictly Niagara wine lists (Rest/Stone Road Grill in NOTL). In Montreal I have noticed that they support local without regret or remorse. In Niagara we have amazing products that I am certain that we as an area can make big changes.

Yesterday I visited a bar that put my concepts into practice, La Distillerie. I am going to do an entire post on this place as there was so much to learn. I did a kind of case study with the people and employees in the small bar about cocktails, upgrading and taste. I got some amazing feed back and hope the same study can be done in Niagara...however we do not have any good cocktail places.

With so many ideas for menus, restaurant concepts and things to study this trip is worth more then anyone can imagine for Artisanal Palate. To succeed in this business you have to be different and be the best.....I hope next February is the beginning.

Slainte

Day 2 of Sabbatical

I suppose sabbatical is not the proper term when you are still connecting with the outside world but this is what this trip has been for me. The chance to get out of Niagara to learn and get some break has been what I needed. The weather yesterday was absolutely amazing so I hopped on my bike and decided to get "lost" in Montreal and find out what Montreal is about.

After meeting up with a friend who just moved here we walked up St.Laurent and I happened to walk into the famed Schwartz's charcuterie shop. I was told about this place by a number of people and was taking pictures when I stepped back and saw the name on the top part of the building. If you love seeing your meat aging in a store window then this place is your dream. I will be going today to pick up a number of meats to enjoy while working in the hotel today as well the pastry shop that we visited earlier for a pastry.

When I look at Montreal as a whole I think that it is easy to say that they are a lot more laid back then we are in Ontario. The people I have met are very friendly and are passionate about food and as I experienced later in the day drinking. The pastries and bread at this shop were absolutely amazing and as I didn't have my book with me yesterday I will write down the name later today. The pastry was perfect in every sense, the dough was from a croissant with sliced apples and pastry cream. Crisp on the outside and beautifully tender and flaky on the inside.

I visited 3 restaurants yesterday and will do a separate post on my experiences there as I feel that they have some great ideas and philosophies.

NYK-S Bistro Pub: similar look to the Mansion House with garage style doors and some nooks taht have booths in that looked very cozy. All local beers minus 5 imports and none of the typical Molson or Labatt. Most of the food was made in house though the great venision sausage I had was brought in from a local butcher.

Boucherie Charcuterie: Alimentation Generale: This place is absolute heaven if you are a fan of Charcuterie and France. This place offers much of the Basque classics and its 90% classic charcuterie. I will be going back before I leave.

Garde Manger: If a restaurant had life this place would have a massive ego. Beautiful on the inside with maybe 40 seats there are absolutely no markings what so ever. The only way I found it was I actually saw the chef (Star Chef Chuck Hughes of Chuck's Day OFF). I loved the menu of this place and it was good to see a place that is along the lines of look and feel that I hope to have in my first restaurant.

The plan is to work a lot more today on the business but I am going to enjoy breaking down all my experiences here and what it will translate for Niagara and the moves that AP is going to make in the future.

As far as the new set up for the site (http://www.niagaracatering.ca/) I am still fighting my technically challenged brain to get things moving. I am hoping to be able to complete everything in 2 weeks time.

Slainte

My Sabatical

It has been 5 years since I have taken any kind of "break" from working. As I write this I am sitting in an awesome "hotel" room in Montreal. I decided that I needed to get away from Niagara for a few days to think, learn and unwind.

I decided yesterday that I was going to spend another day in Montreal so instead of stopping half way I drove right here. For anyone driving in Montreal you should probably park outside as the parking here is pretty much non existent. A minor dent in what has been an awesome time so far.

The brew pub culture here is phenominal and unlike anything I have ever seen in Ontario. I have always said the french understand simplicity and quality, and there is an abundance of it here. My first stop was "Le Cheval Blanc" a 80 year old tavern right around the corner from where I am staying. Everyone was very friendly but even though the tavern itself looked kind of like a cheesy dive the product is the best. Even at the Merch in Niagara I have never had beer on this level and I will be visiting again later today to try more of their beers. My favourite part was their "menu" as it was only 8 items! I had a panini with goats cheese and mushooms on the side was a pickle and kalamata olives. It was perfectly cooked and it was not even the typical bread. Simple ingredients and cost efficent (the whole sandwich was only $5.95).

The music scene is also completely different here. I met a young band with an amazing amount of talent and sound (I picked up a cd to bring back with me). The atmosphere was great and remember this is Monday night and there are 80 people in this place. At this location I had a great local cider that reminded me a lot of Ironwood from Sunnybrooke in NOTL in that you could really taste the apples.

My last and most interesting stop was a hooka bar called Cafe Gitana. This was place was very interesting with this comfortable room right in the back. They had a great cigar collection as well. What struck me about this place was the concept itself of flavoured pucks being smoked as if it were going out to dinner. You walk in and 20 people are smoking these various hookas with 20+ different flavours. I was giving their most popular on recommendation which was "double apple" and to pair it I decided to enjoy a double cognac. The flavour was interesting and really got me thinkin as to how I could work something along these lines for a dinner. I plan on doing some research on this and seeing what can be done.

As I am in Montreal there is a lot of work that has to be done for Artisanal Palate. I will be posting later my 2nd week notes on my tastings with Winemaker Jeff Innes at Palatine Hills, Photos from the ultimate wedding and our cocktail/hors d'oeuves pairing as well as information about our new upcoming site.

Tonight the plan is to go to Garde Manger on recommendation as it is a completely open concept restaurant. This is the kind of place that I am looking to open so I look forward to taking notes. Montreal is also my charcuterie heaven as I am only 2 minutes away from famed Shwartz's and their amazing smoked meat.

Lots to come as I get down to work.

Merci beaucoup mes amis and slainte

ps...sorry about the spelling etc the spellcheck and others do not want to work today

Absolut Achatz

A year ago I was introduced to this chef called Grant Achatz. If you are not familiar for his work I suggest you start reading and watching. You can follow Chef Achatz through twitter and his amazing restaurant Alinea. I was given the "recipe" book of the restaurant by my mixologist friend Nick Nemith. Many ideas have come from studying that book and watching videos from the chef. This video is the greatest form of his brilliance and insanity. Knowing the difficulty in off site functions and catering it is hard for one to imagine the work and organization his team has.

I take many lessons from this great chef and I am sure many others can as well.

Slainte

My Journey Through the Vintage

2 weeks ago while visiting my friend Jeff Innes at Palatine Hills and tasting the various barrel samples we had a few conversations. There was a point in time where I was deciding which route to take, wine or food? Obviously I have chosen the path of a chef but I still look at the wine industry with great interest and curiosity.

Since my first serious wine class with Chris Waters (editor for Vines Magazine) wine has been nothing more than what I sample and analyze (of course enjoy). But over the past two years I have been asking Jeff to join him. So in our last talk he told me to come in once or twice a week to taste the wines from press to the bottle. So today was the first day going through the sparkling, Sauvignon Blanc, chardonnay and Gewurtztraminer.

Tasting the grapes is really interesting and tasting the fresh juice is nothing short of amazing. The sweetness is actually shocking when it touches your lips for the first time. It was even more interesting to me noticing the characteristics right in the cloudy glass in front of me. The aroma, the acidity and the sweetness all in a glass that looked the farthest thing from my recognition of this thing called wine. But put your nose into it and taste it and think hard and you can pick out the wine, you can see it as if an infant on what it can become, the great potential of this vintage.

The coming weeks are going to be a great experience for me and I will talk to Jeff more about documenting with photos and possibly video. There are a lot of great things happening with Artisanal Palate at the moment and for the future. However, for me it is the experiences such as this one that will mold me in the great chef I want to become. Sometimes I need to pinch myself to realize for 100+hrs a week I am not really at work but merely at play.

Slainte



as an aside: for those that are actual writers and English majours understand I am a cook. I will be taking a writing class in the winter as it is apparent that my writing is horrible. I hope that you can bare with me and at least enjoy the information. Editors are expensive for a young entrepreneur like myself.

This Evenings Menu

Today is going to be a considerably long day with being at the Konzelmann Winery Patio then rushing over to Jordan for a nice 8 person private catering meal. The meal is for some executives at IG and it goes go show that to have a good working relationship it is always good to know your staff and co-workers personally. Service is going to be outside with an amazing view of the river. It is suppose to be great weather here so it should be an awesome evening.

Bon Appetit!

Hors D'Oeuves
Caramelized Plum with Feta Cheese and Chives
Bruschetta
Salmon Tartare

Appetizer
Homemade Ravioli stuffed with a 3 cheese Blend

Served with Grilled Peaches and a Bacon White Wine Cream Sauce.
Konzelmann 2008 Barrel Fermented Chardonnay

Main
14oz Black Angus Sirloin with Glazed Carrots, Roasted Yellow Potatoes
and a light Green Peppercorn and Red Wine Reduction
Konzelmann 2007 4th Generation Merlot

Dessert
Cheese Cake with Caramelized Coronation Grape Sauce
Icewine Martini

My own worst enemy

The name Bernard Loiseau does not mean really anything to a lot of people. But when I was in culinary school it was a name that I grew to know. Not because I was taught about this famous chef but because I was called that name after I got angry that a dish I made was not perfect (this dish got perfect marks). I have been well known for this throughout my young career by many of my friends, family and employers.

So after I looked into this unknown chef I understood why this chef branded me Bernard Loiseau that afternoon. My so called "simple" goal for my career is to be the best. Not for ego not for money but because I feel that I have the raw skill to do so and but so does everyone else. The difference between the Grant Achatzs and Ferrain Adrias of the world is determination. Now do I contemplate suicide when Gnocchi does not work out....no. But will I dissect every dish I make..now your damn right I do. You see becoming a chef is only about your last dish. It does not matter what awards you win or articles in your name its about that last dish.

So preparing my food for the Ultimate Wedding there is only 1 dish out of 4 that made it. The other 3 I was unhappy with the end result and actually ended up in the garbage. I cooked the lamb rack on the bbq on a pan as I was waiting for my first customers at the Konzelmann Patio. This mustard seed and panko crusted lamb rack was going to taste good but I was unhappy with the sear as the bbq would not go to the heat I wanted and charred more than caramelized. So in the garbage it went (my mistake for not having tin foil to cover the bones). The figs when I cut into them were not to my standard so there went that dish. So as you can imagine perfection is a quest fit for fools. Unfortunately as Chef Bernard Loiseau, I am a fool.

So as I walk down this path to chefdom and this foolish task to be the best I realize one thing. There is no amount of compliments and accolades in this world that will make me happy unless I am satisfied with what I have done. That in itself is harder then any food critic or writer

(Read his biography by Rudolph Chelminski The Perfectionist: Life and Death of Haute Cuisine)

Looking to the Future

So I really am making an attempt to write more especially with the company getting ready for some very large R&D projects with various recipes and menu creations. Today we had a problem with a Gnocchi Recipe worked off the Internet from an Italian site. To say it nicely the ratio was off from the start. I thought that I would go ahead with the recipe anyway though my instinct were correct and I did not let the Gnocchi out. It was unfortunate as the flavour was perfect, but I was not happy with the texture and density.

In the next month we will be creating a few recipes books that we will put on our website (which is in serious need of an overhaul). I will be updating on our partnership with Konzelmann and all the fun details and projects we are starting to put into action.

Over a few pints with friend and winemaker Jeff Innes (Palatine Hills, NOTL) the idea was proposed of starting the restaurant sooner than later. There has been a lot of interest with clients over the years as to where and when I would have a restaurant. I have flirted with the idea over the past year but wanted to build up the clientele with catering first. With us now working our way out of our debt and should be clear and have money put away by Jan 2012 the decision is a house or restaurant. I was asked previously "what do you care about more business or gaining a family?". As I don't see myself getting married anytime soon the prospect of a small restaurant, a kitchen to cater in and a way to keep my top contracted staff seems like a much better idea then trying to continue to cater in a house.

As it would be my preference to purchase in Jan because you do not miss out on revenue as it is slow, I am not against another date. I am looking more for good deals and locations where I may make a move sooner then expected. This is a very dangerous game so we are hoping that our moves into the wedding market and wineries will actually speed up the process so that we can go into a restaurant with some support.

The area is in need of a good restaurant...we will see what the future beholds and if the growth in the past months even without advertising is any hint we should not have any problems.

Slainte

Ultimate Wedding Magazine and Show

Artisanal Palate will be playing a big part in the next issue of the Ultimate Wedding Magazine as well as the wedding show on October the 3rd in Niagara Falls.

We are going to be contributing to an article on specialty cocktails and hors d'oeuves to create a new fun way to enjoy the traditional bachelorette/bachelor party. As well the idea of cocktail hour in your wedding instead of 5 course sit down dinner.

People are going to smaller weddings and with this happening it is just with their good friends and family. No one really wants to sit down for 2 hours. With this style of reception you get to see a lot more of your guests and actually get a chance to enjoy your meal instead of rushing to be able to eat the first course.

Time to create new dishes and get ready to produce for photography and recipe book.

Slainte

This Holiday Weekend

As mentioned before our affiliation with Konzelmann Winery has brought us the use of their patio that we have chosen to use as our "restaurant". This is a beautiful location on Lakeshore rd in Niagara on the Lake and if you are visiting or from the area you need to check it out.

We have a lot of fun working with local farmers and producers and as the company grows so do our relationships. This weekend we have made another fantastic menu that will take a lot of time and love to prep and make the day of.

Great food, great wine and great hosts what more can you ask for during the long weekend!

3 Courses for only $27.00

Grilled Vegetable Quiche with Baby Arugula and Balsamic Reduction
$10

Smoked Salmon on Fresh Focaccia and Potato Salad with Chardonnay Vinaigrette

$12

Feta and Roasted Red Pepper 8oz Burger served with Sauteed Mushrooms and Fresh Potato Chips

$14

Grilled Pork Loin with Fingerling Potatoes, Grilled Zucchini and White Wine Cream Sauce

$15

Late Harvest Cheese Cake with Local Cherry Reduction
$6.50

Just because food is on a patio does not mean it does not have to be the best.

Come out and have a great time with us as we explore what this area has to offer

Great things ahead

So we are far behind in posting as well as everything else! Artisanal Palate has been working very hard to progress business and we have been succeeding.

We have just started a partnership with Konzelmann Winery here in Niagara and are working on all the smaller details at this time. We have our temporary restaurant situated on their patio every weekend starting this Friday until October. We will be open 11-5 everyday and a schedule will be put on the website (www.artisanalpalate.com)

We will be serving food that will blow your mind with great wines and entertainment from your hosts.

I look forward to continue writing for all the food lovers out there and will be posting shortly.

Thank you for you patience,

Slainte

Make your own Bread!!: Introduction

I have spent years working in every kind of place I could get myself into to learn the tricks and then to do my best to learn more on my own perfecting my skill. One of my favourite things is making bread. A skill so many people told me was really hard but honestly once you know the basics and have a good reference its easy, it just takes work and time.

For starters the "Bread Bible" is just that, my bible. Chef Anthony Bourdain of Les Halles mentioned about getting his cook book dirty, get the grease stains on it. Well both books have banged up covers and both have gotten a lot of face time in the kitchen with me. A great reference book will teach you some tricks and logic will carry you the rest of the way as you make your own twist on the recipes.

When I first was taught bread the moral was "treat it like a woman". Be firm, be soft, love it and do not rush and in the end you will be rewarded. Now I take that phrase to heart in my kitchen with everything but it is honestly the best piece of advice when making bread. An there is nothing better then fresh bread out of the oven and some good butter and maybe even a lavender honey.

The next few days I will discuss my favourite breads to eat and of course to make. Remember fresh bread tastes great, is cheap to make and if your wife/husband is on your back its a great way to get some stress out if you are not yet at the "make up" stage.

slainte

The Garden

For people that know me they know that I do not like the idea of growing flowers in a garden. I just find it a waste of money and space when I can grow great produce and herbs to feed myself. Maintained, a garden of various vegetables like peppers, tomatoes and an assortment of herbs can look just as good as flowers and it will smell better to.

I love flowers for their looks and like to have them around the house but I love digging into the black soil, clay and sand planting my vegetables and sowing the seeds. The entire time I think of pickling the extra green beans with the chillies I am growing for antipasto platters, pepper jellies, roasted cherry tomatoes with garlic and fresh basil. The possibilities are endless when you can just walk out your back door.

So what is in the garden?

42 Green Bean Plants

4 Roma Tomato Plants

2 cucumber plants

1 egg plant

2 Health Kick Tomato Plants

4 Golden Cherry Tomato Plants

3 Red Cherry Tomato Plants

1 Chili

1 Cayenne Pepper

2 Banana Pepper Plants

3 Red Pepper Plants

4 small hot red pepper plants

Basil

Oregano

Chicory

Swiss Chard

Red Leaf Lettuce

Parsley

Thyme

Mesclun

Building a Community

Artisanal Palate is in its first phase of our referral program and bringing it to the businesses we want to work with. Today I visited two of the businesses that I want to form a tight community relationship with. In an age where big box stores and multi-purpose conglomerates run the globe it takes small business working together to be successful and to make sure the community has a network of great businesses to go to and get great product. We are going are looking to become your link to artisans from all over the region and province!

If you are a business that has a great product then get into contact with us (http://www.artisanalpalate.com/). Not only will Artisanal Palate be a link to great businesses but we will be a one stop connection to everything you need for your wedding or function. The website will be updated with this program and so much more that we are working on for you.

My gift to you is a referral program of your very own. When you sign on a function with Artisanal Palate in the month of May don't pay the taxes as a gift to combat the upcoming HST crunch. When you have had a function with Artisanal Palate you instantly become a member with your own code. When you refer a friend have them give the code and receive money from us for your referral. Word of mouth is the most powerful form of advertisement but I want to take it one step farther by giving back to the people that put food on my table and help me put back into the business to further contribute to Niagara.

There is a lot under the surface and we can not wait to bring everything to you.

Mr. Vinegar

As mentioned in the previous post there were some great little places to check out from the hamilton food and wine show. I have always had a great pride in bringing in small artisanal producers in to the restaurants and using their products.

I met the owners, Roger "Mr.Vinegar" Lambert and his wife Joyce at the show. They were amazing people with an even better product. It is no secret that a chef does not make the food it is the food that makes the chef. If you have good product to start with you will have great food and these vinegars are actually fermented with the real ingredients and not infused giving more depth of flavour. Some of the vinegars are a little delicate for the normal palate but all of them are characteristic to the label. There is nothing fake about these vinegars and I seriously recommend the "Chardonnay Peach" that has won some awards and has amazing notes of peaches.

Take a look at the website and I hope you enjoy their vinegars as much as I did.

http://www.mrvinegar.ca/

If you pick up the product let me know and I will keep you posted on what recipes I am coming up with.

slainte!

New Experiences

This weekend was the wine and food show in Hamilton. This show has been going on for a number of years however this is the first time that I have even heard of it. Accompanying The Grange's winemaker and friend Jeff Innes and joined by 5th Town Cheese company I have found some new Gems you must try.

For about 2 years now I have wanted to check out Prince Edward County. After this weekend I have tasted some of the best whites and cheeses I have ever had. I will be planning a trip in a month or two and report on my findings.

Another gem at the show was Black Creek beer. Now I am a pretty nostalgic person whether it is food or what I am drinking. These craft beers had an amazing amount of flavour and great finish and they were not even in cask!! They are located in Toronto in the Pioneer Village. It is a tourist area but the product is well worth it and the whole area is the same way it was hundreds of years ago.

Check these places out and I recommend you go see them!

www.blackcreek.ca
www.fifthtown.ca
www.grangeofprinceedward.com

Happy Eating!

The X-Factor

I know I said I would get into slow food but that will be shortly. The past week has been a realization to myself and what my company stands for. When I started this company I was on the verge of bankruptcy. I had $60 in my bank account and no credit left after being laid off for 7 months. Now almost a year later I am back looking at risk.

The biggest risk to a business is insurance, if you have it you spend a lot of money if nothing happens if something does it can save you. Though hardly in the position financially, I have decided to take on insurance for bids and to really push for what I say my company is about. It is one thing to talk a big game but it is this risk that will make me viable to go against the corporations and in this case Aramark.

There is not a student in the educational system that does not hate Aramark. Over priced and horrible quality. I vowed when I was in culinary school that I would bring good food to schools. Now with the first year with Jean Vanier coming to a close it is time to move my school initiative forward. There really is no going back now, I am the x-factor in the equation of catering companies. No one knows what to expect.....at least my chefs knew I was passionate.

I have decided to give up sleep for the next few months and go back to a life of coffee and get more work. There is no success without sacrifice, and this definitely is not going to be an easy journey.

If you are interested in the School Initiative see www.artisanalpalate.com and download it off the front page.

Slainte

Ideology and Passion vs Realism (part 2)

So right now go look in your fridge, what is in it?
.........Go look its OK ill wait..................

So is there a vinaigrette you made yourself or Kraft Dressing?

Is there cured sausage from a neighbour or yourself or is it Schneider's salami cold cut?

I think you get the point of where I am going. Let's look back at my conversation with my friend and colleague Frazer, we always talk on end about making things our self and from scratch. There is just a satisfaction of making something yourself a sense of pride. You tend to sit down to enjoy it more. Like what I made for St. Patrick's day an Irish Whiskey Soda Bread with Honey Jameson Butter....there was a sense of pride because it wasn't just from Dempster....and here is the kicker the quality was a lot better.

When I sit down to write a menu (sometimes it involves jumping out of bed in the middle of the night) usually with some wine and a few books I have all these crazy and fun ideas. Then I come back down to earth when I look back and look at how much it would cost.

Hows this sound:

Creamy White Truffle Risotto
with Seared Foie Gras and 50 year old balsamic

Orgasmic I know but just look at the high ticket items on that plate. Truffles, foie gras, a 50 year old balsamic not to mention its risotto, the most labour intensive dish during service. So price wise you would be paying an arm and a leg for that dish, but wow would it be great. When I create a dish now its about balance. I want people to enjoy a great dish for $20 as a main and $10 for a good sized app. So how can a cook keep costs down when his mind is going wild of making everything from scratch. Well in that dish alone we could use a bit of truffle oil or even paste instead of fresh truffles and use a balsamic glaze. Not as luxurious but still tastes damn good. What makes that a smart decision is if I start with well made blond veal stock use grade A foie gras I still have this amazing dish and have the quality where it really matters.

We try so hard to not let reality bring us down because there is always that glimmer of hope in customers that come back realize how good the food was and are willing to try anything. I have witnessed many a chef just stop caring. Some from a developed laziness, some are worn out and some just shut down because they have forgotten what its like to get back to the basics. To take that passion and actually make it feasible for your customers to understand and want your product. Too many chefs try and satisfy everyone I know I did and sometimes still do. In the end you just burn out and fade, you can not never will make everyone happy. When it comes to the big picture.....money beats passion. We can't do exactly what we want because that reality slaps us in the face......But there is a light at the end of the tunnel.

Slow Food

Ideology and Passion vs Realism (part 1)

As cooks and chefs we strive to be someone people look up to, someone who holds true to the honour of being called a chef. As a chef in training you are constantly coming up with ideas always putting them on the table without consequence. You have no idea how to make your dream a reality and you later find out it becomes a disaster more times than not, but all of this common to your development. From a much welcomed phone call from an old friend from college and a few pints at the local mico brew we spent hours on this topic.

"If only we could honestly do the food we really want to do!"

Frazer Dempster is probably one of the most passionate cooks to the traditional way that I have ever met. We got along well in culinary school because honestly we both border on passionately insane. We love food, we love the fact that we cook for all people not just the ones with a fat cheque book.

Frazer himself started his career off in design as more and more cooks are where I have been strictly in culinary and wine. His vision, imagination and passion never falter but he tells me one truth that reminded me of when I started. "I'm just not a numbers guy". Fact is I wasn't really either until I started Artisanal Palate. Sure I had been a part of a lot of menus and costing them out but there are costs that you just don't think of unless you see them glaring at you from the page as an owner.

The fact becomes you may have this great idea or want to make everything from scratch but there only is 24 hrs in a day and your staff cant work all of them. I love making my own beautifully cured sausages or smoked bacon, stocks and sauces. All of the staples in the kitchens of old that have been thrown on the back burner to make way for the powderized demis and watery bacon. The quality ingredients relegated only to the fine dining restaurant charcuterie platter that gives you a tiny amount for $45. We live in a time and area of uneducated diners, that have lost touch with what good food really is, but worst of all the cooks as well (that will be a later discussion). We are impatient consumers that prefer quantity over substance. Good food does not have to be expensive it needs passion it needs time and it needs a lot of hard work. So is the reality more about making a dollar or giving our guests great food?

Out of Hibernation

The wheels are turning once again at Artisanal Palate. I am very excited to have launched the catering portion of the company in January and we are already off to a good start. There is a lot of work being done to grow the business so I am sorry for the complete lack of writing.

I will start putting my notes on the blog of new breads and menu items created.

We are also very excited that we have found some excellent producers to work with this year and I will start profiling them as well.

Stay tuned, as I work at a blistering pace to keep everyone informed and satisfied.

Slainte,

Shawn