calgary chefs have a potluck & how to make your own cheese

What do chefs do on their day off? Like say, on the Sunday of a long weekend? Perhaps it's time for family, or maybe a chance for friends. Sometimes, it's a bit of both. Today, they made time for each other, a Calgary chef's potluck lunch. Hope you brought an enormous appetite, because when it's a chefs potluck with sausages in the smoker, and goats, yes live goats, in the back, you know it's going to be good. Although, honestly, this is just a small taste of the abundance of exceptionally prepared food there was to enjoy. Chef Andrew Keen, Executive Chef of the Tribune Restaurant and Bar, as well as ParkerHouse Grill and Wine Bar, had everyone chanting, "lamb prepared in the style of prosciutto". A little salty, and a little bit sweet. Delightfully delicious. There were juicy chickens on the spit, with an incredible perfume. Chickens going down the slide. Chef Heather Gould-Hawke of District, preparing the chickens for the platter. Chickens ready to eat; juicy, and flavourful. I should probably mention that there was no shortage of meat. It was a barbeque, after all. There were wings. Salmon was not left overlooked, however. What is a barbeque without potato salad? I told you there were carbs. This is just scratching the surface. There were also panini on the grill, braised short ribs, a variety of sausages, fusilli, beautiful breads, grissini (breadsticks), vegetable terrines, oysters, platters of gigantic shrimp, keftedes (fried meatballs), curried chicken, lemonade, iced coffee, and even more. It goes without saying that there were desserts. There were desserts with berries. There was pie. And creamier than cream itself, ice cream. There was a goat petting zoo for the kiddies, but it was to be more than that. If you live in Calgary, and haven't yet heard of Charcut, I'm fairly sure you will be hearing a lot about it very soon. It seems to be the talk of the town. Charcut is to be a "roast house", opening in December 2009 on Centre Street and 9th Avenue, in the new Le Germain, Hotel Residence. Originally from Calgary, owners and Chefs Connie DeSousa and John Jackson have returned to create a locally sustainable, albeit profound eating experience. The ownership also includes Service Director Jean Francois Beeroo, and Carrie Jackson, to complete the biographical dream team. The goats were milked, and then Chef Connie DeSousa, of Charcut, gave a lesson in cheese-making. The milk needs to be heated to 175 degrees Fahrenheit, and then vinegar is added. This is an overview, with some useful tips. Discussion around ultra-pasteurization, and pasteurization, followed by more cheese-making tips. I am eager to try this process, particularly with a variety of vinegars, and I will most definitely keep you posted. All in all, a very enjoyable event with representation (and dishes!) served by Chefs or had involvement from District, ParkerHouse/Tribune, Wildwood, Divino, Fresh Kitchen, Highwood Crossing Farms, Charcut, Bears Den, Sorrentino's, Manuel Latruwe, Caffe Umbria, and Bite Groceteria - just to mention a few - there were more to be sure, and I'm surely leaving some out, but certainly not on purpose. Can I be excused if I was too busy eating?
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fri five fave food finds

There could not possibly be a much better time, or excuse, to enjoy comfort foods. World economies flounder from moment to moment, the Obamarama drug has yet to take full effect, and to top it all off, baby, it's cold outside. Perhaps there a still few small splurges we can be afforded in such volatile times, when we look for solace in just about anything. Like cheese. 1. Saltspring Island Cheese, is based on the almost surreal hip-community island of its namesake, and produces cheeses of similar goodliness. No hormones, fair-trade, handmade. There are a variety of gorgeous fresh goat cheeses - Chèvre, with edible flowers, chili's and all kinds of goodness. My favourite is the brie-like Juliette; a silky-creamy delight. 2. Shay Cheese is like a cheese-of-the-month club done right, only in Canada mind you. 3. Parmigiano-Reggiano. I can't imagine a better marketing and information outpost than the Parmigiano-Reggiano consortium. The wealth of information about the King of Cheese, is simply unparalleled. 4. The Official Grilled Cheese Blog. There isn't much that could be simpler than grilled cheese. It has been around in some form or other, since Ancient Rome. The combinations are endless; sourdough or ciabatta, white cheddar or smoked gouda? 5. Nothing could be more thrifty than reading about cheese, and the making of cheese. And this one should tide you over for a good amount of time, especially if you want to make cheese, or want to know everything about the cheesemaking process by Professor Arthur R. Hill. If all else fails to cheer you up, it is almost impossible not to smile with vegetables that sing and dance.
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pistachio, swiss chard & kale risotto

There's only so many salads I can take. And I love salads. But sometimes, I just need my greens in another way. Like pesto, or blended into brownies (you'll never know if you still use butter and sugar... I swear it!) This becomes even more true as I start to pull out my wool socks, wool hats, and my down coat. I need greens even more, but they even have to warm me up from the inside out, in a soulful kinda way. My all-time favourite risotto is risotto milanese (with saffron), but it isn't exactly full of healthful vegetables, or really anything healthful at all. But it is just so divine.... This risotto with pistachio's, swiss chard and kale, uses the same techniques, but it takes these super-green veggies to give it a wolloping punch. These vegetables aren't exactly ones I want to eat in a salad everyday, but they sure are good with a bit of rice, butter, and cheese. This is especially good for those, who would never eat these greens otherwise! When I suggested we have risotto for dinner, and asked Jeff which kind he would like; he immediately stated, "pistachio". Pistachio it is. Pistachio, Swiss Chard & Kale Risotto 1 cup arborio rice 2 tbsp butter 1/2 cup white onion 1/2 cup dry white wine 1 liter chicken or vegetable stock 1 bunch kale 1 bunch swiss chard 1/2 cup shelled pistachios 1 cup parmigiano-reggiano chèvre (optional) salt, to taste 1. Finely chop the onion. 2. In a food processor, combine the kale, swiss chard, and pistachios with 1/4 cup water, for approximately 10 seconds. Scrape down the sides with a spatula, and pulse for another 5 seconds. 3. Add the stock to a sauce pan, and heat on medium low. 4. In a deep-sided sauté pan, heat one tablespoon of butter on medium heat, until it begins to bubble. Add the onion, and sauté until soft and transcluent, not allowing it to brown. 5. Add the rice to the sauté pan, and stir until well coated with the butter. 6. Add the dry white wine, and stir until evaporated. 7. Add a ladle of the soup stock to the rice mixture. Stir, and allow the mixture to cook down before adding more stock, only one ladle at a time. 8. Before the last amount of stock is added, add the kale, swiss chard, and pistachio mixture. Add the remainder of the stock. 9. Remove the pan from heat, and gently stir in the parmigiano, and the remaining tablespoon of butter. Season to taste. 10. Serve immediately, with a spoonful of fresh chèvre for extra creaminess.
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