[ad_1]
Article content continued
Q: What might diners not know about you?
A: I’m a small town boy at heart. I grew up in Prince George British Columbia. I’ve been living in Vancouver for more than 10 years now and I love it here, but Prince George will always be my home.
Q: Describe a couple of your most recent creations.
A: Recently I pulled out one of my old recipe books and recreated a beautiful foie gras and unagi terrine served with pickled Asian pear, shiso leaf and teriyaki sauce. Our seasonal menu has a nice, simple sake marinated sable fish, with a saikyo miso puree, baby bok choy and crispy sushi rice.
Q: What is your favourite local product and how to use it?
A: I’m in love with our local berries when in season, the opportunities are endless, from jamming to pickling and fermenting, or simply fresh over top of some vanilla ice cream!
Q: If there is one important piece of advice you might have for home cooks, what might that be?
A: If you’re not in a professional environment, don’t take recipes too seriously. The point of cooking is to not only enjoy the end product, but also the process itself. Use your own creative side to add your personal flare to the dish.
Fig and Lemon Jam
4 cups (1 L) figs
1 cup (250 mL) sugar
4 lemons
Wash the figs and remove the stems. Quarter figs and place in a heavy-bottomed pot. Wash the lemons and use a fine grater to remove the zest. Set zest aside. Squeeze lemons and pass juice through a sieve. Add half the juice to the pot with the figs, add the sugar and place on medium heat. Stir constantly until all the sugar is dissolved and you’ve reached a semi-liquid state. Set heat to low and simmer, stirring occasionally. Cook for about 1 1/2 hours or until it reaches the consistency of jam. Cool to room temperature and stir in the remaining lemon juice and the zest. Enjoy with toast or your favourite cheese.
Makes 1 kg.
[ad_2]
Source link
