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