2014 - Oct 3, 2 PM to 9 PM | Oct 4, 10 AM to 8 PM | Oct 5, 10 AM to 5 PM @ TRADEX, Abbotsford
Celebrity Cooking Stage
The central focal point of The Fraser Valley Food Show is, without a doubt, the Celebrity Cooking Stage where Food Network Canada's superstars will dazzle the audience with their amazing talent, wit and humour.
PRESENTING LIVE ON STAGE:
Chef Rob Feenie & Chef Corbin Tomaszeski
Matt Stowe, Product Development Chef
Cactus Club Cafe
Winner, Food Network's Season 3, TOP CHEF CANADA
Matthew grew up in Surrey and is a proud husband, father, Canadian Chef and cookbook author. At the young age of 15, Matthew fell in love with cooking. Following high school, and this passion, Stowe graduated from New York’s prestigious Culinary Institute of America in 2002. After graduation he further honed his craft at NYC’s famed French restaurant, Lutèce.
As Executive Chef of Sonora Resort in B.C. from 2004-2010, Matthew played an integral role in the resort achieving the coveted Relais & Châteaux designation in 2009. That same year, Chef Stowe also wrote his first cookbook, The Tastes of Sonora Resort which highlighted his signature dishes from his time at the coastal resort. Chef Stowe plans on opening up his own restaurant in the future. Currently he is excited to continue working with Cactus Restaurant Ltd. president and founder, Richard Jaffray as a Product Development Chef on continuous menu development and Cactus’ aggressive, nationwide, growth plan. Most recently, Matthew was named the winner of Top Chef Canada for the third season of Food Network Canada’s competitive culinary show. Matthew is a passionate and focused Chef who prides his style on refined Canadian cuisine with modern techniques.
For up to date information on what Chef Stowe is doing, visit him on facebook (https://www.facebook.com/ChefMatthewStowe), twitter (https://twitter.com/chefmattstowe) or website (www.matthewstowe.ca).
Michelle Shepherd RD
Owner Westcoast Nutrition and Presenter for Nature's Path
Michelle Shepherd is a Registered Dietitian and owner of Westcoast Nutrition practicing in the Fraser Valley. She is passionate about combining the science of nutrition with a practical and whole foods approach. As nutrition information gets increasingly complex and contradictory, Michelle takes the stance that we don’t eat numbers or nutrients and translates the science in to practical food based solutions and education for clients.
Executive Chef Chris Remington
Penticton Lakeside Resort
Chef Chris Remington began his career in cooking at age 20 with EarlsRestaurants. He soon found that cooking was his passion when he went travelling around theworld working in the kitchens of various upscale restaurants across Europe andthe South Pacific.
Chris returned to Vancouver and enrolled in the renowned Pacific Institute ofCulinary Arts. While there as a student, he entered the BC 'Iron Chef Competition. Chris won the Iron Chef title, beating out several of Vancouver's top chefs. The following year he returned to defend his title, this time beating out one of his culinary instructors to win the competition.
Chris then worked in an array of Vancouver's top restaurants-The Beach Side Cafe in West Vancouver, Sous Chef at the award winning 'C' restaurant before becoming the product development chef for Earls. Later he helped to open and create the menu for the award winning Chi restaurant. Once Chi was opened, Chris and his family moved to Penticton to run the kitchen at the 'Hooded Merganser'.
Since that time he has taken over the culinary development of the Penticton Lakeside Resort, where he continues to create fresh, innovative and delicious food today!
Executive Chef Froilan Alejo
Executive Chef at Quilchena Golf Club
Froilan was born in the Philippines and currently lives in Abbotsford B.C with his wife and three children.
He is currently the Executive Chef at the Beach Grove Golf Club. His previous employment included: Sous Chef at the Beach House and Monk McQueen, Chef for Pinnacle Grill at Holland America Cruise line for 4 years and Executive Chef at Quilchena Golf Club in Richmond for 4 years .
Froilan enjoys playing golf, basket ball and dancing but his most special interest is: Spending time with his wife and children while teaching his children to play golf and to cook.
Head Chef Fraser River Lodge
Corey was born and raised in Vancouver, was drawn to cooking at an early age. He was trained under the watchful eye of Trevor Booth at Havana Restaurant and gained experience working at landmark Vancouver institutions such as the Cannery Restaurant and Fairmont Waterfront Hotel.
Corey has cooked for notables from Bill Clinton to the Vancouver Canucks all while gaining his Red Seal at Vancouver Community College. He became attracted to the Fraser Valley for its outdoor lifestyle and unparalleled local products.
He is now Head Chef of the Fraser River Lodge a premier fishing lodge and wedding venue in Agassiz. The Fraser River Lodge sits on 18 private acres of pristine land with 2000 feet of exclusive riverfront. Nestled at the base of Mt. Cheam the lodge is one of the valleys premier wedding venues and exclusive fishing destinations. We also have our own Bison herd ranging on the dyke right beside the lodge.
ROB FEENIE'S RECIPES:
RATATOUILLE ON CROSTINI WITH BURRATA
Yield: Makes 30-35 crostini
1 medium eggplant, peeled and cut into ½ inch pieces
1 large or 2 medium zucchini, cut into ½ inch pieces
1 medium red onion, diced
1 medium red bell pepper, diced
¼ cup olive oil
3 tbsp fresh lemon juice
1 head of garlic, cut in half horizontally – note: garlic will roast in oven with the other vegetables
1 tsp black pepper
1 tsp salt
2 large sprigs of thyme
½ cup chiffonade basil
½ lb cherry tomatoes – cut in half
4 tbsp melted butter
1 sourdough baguette, sliced into 1 inch thick slices
2 cups (8 oz) Vancouver Island burrata cheese
¼ cup chopped parsley
pinch Maldon salt
There are many different ways of making ratatouille; however, this method is the easiest for this particular appetizer.
- Preheat oven to 275°F.
- In a large bowl, combine eggplant, zucchini, onion, bell pepper and 2 halves of garlic (left in skin).
- In a small bowl, mix together oil, lemon juice, chopped thyme and salt. Drizzle this mixture over the vegetables and toss to coat, then spread dressed vegetables out on a large baking tray.
- Roast for 30 minutes or until vegetables are tender. After 20 minutes, remove baking tray from oven and stir in cherry tomatoes. Transfer back to oven and roast for 10 more minutes.
- Remove from oven and squeeze both halves of roasted garlic into vegetable mixture and combine gently.
- Meanwhile, place baguette slices on a large baking sheet. Brush with butter, and toast in the 275°F oven until golden and crispy. Remove from oven and set aside once toasted.
- When ready to serve, fold chiffonade basil into the vegetable mixture, and break burrata into small, evenly sized pieces – set burrata aside.
Top each piece of toasted sourdough with 1 heaping tablespoon of the vegetable mixture, one piece of burrata, and a pinch of chiffonade basil. Drizzle crostini with good quality olive oil and sprinkling of Maldon salt.
Serve warm or at room temperature.
SHEPHERD’S PIE WITH CONFIT DUCK LEGS, CREAM CORN AND YUKON GOLD POTATO PUREE
Serves: 4 People
Prep & Cook Time: 4 Hours
4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)
1 tbsp + 1/8 tsp kosher salt
½ tsp freshly ground black pepper
10 garlic cloves
4 bay leaves
4 sprigs fresh thyme
1 ½ tsp black peppercorns, whole
½ tsp kosher salt
4 cups olive oil
Method – Step One, Duck Preparation:
- Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper.
- Place the garlic cloves, bay leaves, and sprigs of thyme evenly on 2 of the duck legs. Lay the other 2 legs (flesh to flesh), on top so that the aromatics are sandwiched in between.
- Put the reserved duck fat, in the bottom of a glass or plastic container and place the sandwiched leg portions inside.
- Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
Method – Step Two, Duck Confit:
- Preheat the oven to 275°F.
- Remove duck from the refrigerator. Set aside the garlic, bay leaves, and duck fat. Rinse legs in cool water and rub off some of the salt and pepper, and pat dry with paper towels.
- Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot and add ½ teaspoon kosher salt and 1 ½ teaspoon black peppercorns.
- Lay duck legs in the pot, skin side down and add the olive oil. Cover and bake for 4 hours, or until the meat pulls away from the bone.
- Remove the duck from the fat; strain fat and reserve. Pick the meat from the bones and place in a stoneware container. Discard any skin. Pour the strained fat over the meat, covering it by a ¼ inch. Confit duck leg can be used right away or…
Duck confit can be stored in the refrigerator for up to one month. Excess fat can also be stored in an airtight container in the refrigerator and used for cooking – it lends wonderful flavour to any dish. I use it to roast potatoes, cook green beans etc…
3 cobs of corn
1 cup 35% cream
½ cup butter
½ tsp kosher salt
1/8 tsp black pepper
- Husk the corn cobs, slice the kernels off the cobs and place in a medium saucepan.
- Add the cream and bring to a boil – then immediately turn mixture down to a simmer.
- Let mixture cook and reduce until the cream has thickened and the corn has plumped up. The volume of liquid should be reduced by about half – approximately 10 minutes.
- Remove from heat. Stir in butter, kosher salt and pepper. The finished result will still be a little firm to the tooth but sweet and creamy, as well.
POMME PUREE (MASHED POTATOES)
½ lb medium Yukon gold potatoes (skin on, well washed)
200 ml heavy cream
90 g butter, cut into small cubes – note: you may not need all 90 g
to taste sea salt
to taste freshly ground black pepper
- Boil the potatoes in lightly salted water for about 15 minutes until tender, then drain. Allow to cool slightly. Wearing rubber gloves, peel off the skins and cut the potatoes into large chunks.
- Press cooked potatoes through a drum sieve using a bowl scraper, or, push through a ricer into a bowl.
- Meanwhile, boil the cream in a medium pan until reduced by half, 100 ml.
- Fold heated cream into the potatoes and gradually mix in the butter (amount of butter depends on how rich you want potatoes to be). If good-quality potatoes have been used, the full amount of cream should be stirred in before mixture starts to look curdled. Reserve until ready to assemble shepherd’s pies.
Choose individual oven-proof dishes – or one large dish if that is what is available.
Place a layer of shredded duck confit on the bottom of the dish. Top with a layer of creamed corn, then with a layer of mashed potatoes. These potatoes can also be flavoured with a few drops of truffle oil if you are feeling extra decadent… Cover and store in the fridge until ready to serve.
For service, simply microwave dish(es) or heat in oven, on lower heat (300°F for approximately 20 minutes).
For a nice crust on top of mashed potatoes, brush lightly with egg wash.
WILL BE POSTED HERE ON FRIDAY NIGHT