1st Course - German Lager Smoked Oka Fondue served With Prosciutto wrapped Pears, Grilled Apple and Chicken Sausage, Pretzel Sticks, Fried Onions Rings, Chicken Wings, Sweet Gherkins
Pretzel Sticks and Sweet Gherkins will be ready to serve and garnish the day of by chef Dan.
Prosciutto wrapped Roasted Pears
Slice Pears into wedges and cut out cores, In a Bowl toss with White Sugar, Sprinkle of Ground Black Pepper.
Place on Sheet Pan with Parchment paper and Bake in Oven for 15 at 400 F.
Let the Pears Cool A bit before wrapping in Prosciutto.
Slice the Prosciutto into thin long strips.
Wrap each pear and place onto parchment paper and have it ready to bake before service.
Chicken Wings
Cut off the wing from the chicken supreme.
Season with special seasoning and canola oil.
Place on sheet pan with parchment and roast in oven at 400 F for 25 mins or until cooked
Grilled Apple and Chicken Sausage
Take ground meat and form a sausage log and roll it in parchment to your desired thickness and length.
Unroll the sausage and place into a sprayed hotel pan. Continue with the remaining meat.
Pour a little beer into pan enough to cover the bottom and tin foil the hotel pan , bake in oven at 400 F for 15 mins or until cooked.
Cool the whole pan in the fridge
When ready to serve. Grill sausage until warmed through and cut to desired pieces to serve.
Buttermilk Battered Onion Rings
Drain onion rings well. Do Not Rinse.
Set up breading station, Seasoned Flour, Egg wash, Seasoned Panko.
Bread onion rings starting with flour, pat off excess flour, then place into egg wash, pat off excess, then finally tossing into panko breading. Cover generously and place onto sheet pans ready for deep-frying.
Beer and Oka Fondue
Mix 1 ½ lbs Shredded Smoked Oka and 1 ½ lbs Shredded Emmental with 6 tbsp. cornstarch, chopped garlic
In a stainless pot mix 3 beers, 6 tbsp. lemon juice, 5 tbsp. Dijon. Stir.
Warm up beer but not boil. Once warm stir in cheese mixture 1 hand full at a time, stirring constantly until all the cheese is finished.
Pour into ramekins and serve.
2nd Course - House made Canadian Rye Pasta with Creamy Asiago, Pork Belly, Wild Mushrooms, Sweet Green Peas, Chive Oil, Toasted Walnuts
Chive Oil will be ready to garnish the plates the day of by chef Dan
Canadian Rye Pasta
In a bowl Mix 4 cups of Rye flour with 4 cups Semolina flour with 2 tsp of sea salt
In the center of the flour make a bowl and crack four eggs and mix with 2 cups of beer
Mix batter and kneed, if too sticky use more semolina flour to loosen up the batter
Let rest for 30 mins covered before rolling
Cut off a small piece of dough and start rolling it through the pasta machine
Start with Dial number 1, 2, 3, 4 then finish it through the fine pasta cutter
Place the finish pasta on a floured pan until ready to blanch
Boil a large pot of water for cooking your pasta. Season your water with salt before cooking pasta
Crispy pork Belly
Cube the smoked Pork Belly into ½ cm pieces
Pan fry in a rondo on low heat with a little garlic oil, render until crispy
Place pork in a strainer after cooking to drain oil. Ready to eat
Wild Mushrooms
Slice wild mushrooms
Preheat a large frying pan. Sweat diced white onion and a bit of garlic with some oil. Sauté a handful of mushrooms at a time. Do not over crowd the mushrooms.
After getting some colour/ browning of the mushroom deglaze with beer and spoonful of butter. Season with salt and pepper.
Creamy Asiago Sauce
Make a veloute; sauté white onion, bay leaves and garlic in a stainless steel pot, deglaze with beer. Add 3 litres of heavy cream. Bring to a boil. Be careful of boiling over.
Simmer for 20 mins on medium low heat.
Grate asiago. Add about 5 cups to the cream (One cup at a time stirring constantly) some remaining asiago to garnish plates.
Roasted Walnuts
Toss Walnuts with very little oil, salt and pepper.
Roast on a sheet pan and bake in oven until golden brown. Approximately 7 mins
Let cool and crush walnuts to garnish plates.
Sweet Green Peas
Blanch Peas in a pot of hot water, drain and toss with a seasoned butter.
3rd - Course Munich Glazed Chicken Confit served with Crispy Chicken Skin, Grilled Asparagus, Fried Brussel Sprouts, Roasted Pepper Medley, Apple and Chorizo Croquettes.
Chicken Breast Confit
Clean chicken supreme, take the wing off and give it to the 1st course team for their appetizer. Remove the skin for later garnish.
Sprinkle seasoned dry rub on chicken breast, cover generously and sit in fridge for one hour. This will cure the chicken.
To make glaze; Put everything in a pot and bring to boil, extra-large pot because it will over boil with the LME.
Scoop out Munich liquid malt into a pot (use hot water to get everything out of the jar.
5 litres of water
Chopped thyme, Bay leaves, Sliced Garlic,
Apple Cider, Juniper berries, White onion,
Worcestershire, Butter
Once it boils, turn off from the heat and let it rest.
After one hour, rinse off the marinade on the chicken under cold running water. Place into deep hotel pans in a single layer to be cooked in the oven.
Carefully pour the glaze over the chickens completely covering the chickens.
Tinfoil the hotel pans of chicken and place in the oven at 325 F for 1 hour.
Pull the pans out of the oven and carefully drain the liquid in a pot.
Keep the chicken covered until service.
Bring the sauce to boil and reduce until desired thickness and flavor. Add apple juice if it’s too potent. Check seasoning.
Crispy Chicken Skins
Place chickens flat on sheet pans with parchment paper; place another parchment paper on top of the chicken and another sheet pan to press down. Bake at 400F for 20 mins, rotate pans on the oven and continue to bake 15 more minutes. Check to see crispy ness. If more time is need, use your judgment.
After its crispy remove top parchment and lightly brush skins with a glaze that’s made already. And season with salt and pepper.
Grilled Asparagus
Clean the bottoms off the asparagus
Marinate with herbs and oil lightly
Grill and watch out for flare-ups.
Fried Brussel Sprouts
Trim bottom of the Brussel sprouts and then in quarters.
Blanch Brussel Sprouts in a hot pot of salted water for 1 minute.
Drain in colander and let them sit draining for 20 mins.
When ready to serve, deep fry until golden brown, lift the baskets to drain a few moments, dump into a bowl and toss with bacon bits, garlic oil, salt and pepper
Roasted Pepper Medley
Toss peppers with oil and grill all around the peppers to get a nice char.
Clean outside of the peppers scraping with a knife. Remove the stems and seeds. Do not rinse the peppers underwater to clean; you will lose the entire flavor down the drain.
Julienne the peppers
When ready to serve, sauté the peppers in frying pan with fresh chopped thyme and butter. Salt and Pepper.
Apple and Chorizo Potato Croquettes
Boil 10 lbs of yellow potatoes until cooked through.
Large sauce pan, sauté chorizo sausage until cooked through
Drain chorizo and save the oil.
Sauté small diced apple with the oil from the chorizo for ten mins, drain the apples and discard the oil.
Drain potatoes out of water, put potatoes into mixer bowl, add 1 lb of cubed butter, 300 ml heavy cream, and add apple and chorizo mixture. Add 300 ml parmesan, Salt and pepper. Mix with the paddle attachment until everything is incorporated.
Scoop out 5 Oz portions with an ice cream scoop onto a sheet pan, let chill in the fridge until you can roll and shape them without falling apart.
See if first team has extra breading station left over and bulk it up if it needs to be.
Once it chilled, roll into “log” shapes
Bread potatoes starting with flour, pat off excess flour, then place into egg wash, pat off excess, then finally tossing into panko breading
Deep fry until golden brown, but not too long or they will get too hot and explode.
4th Course- Chocolate peanut butter Stout Tiramisu with Lemon Mascarpone Stuffed Raspberries, White Chocolate Truffles, Blueberry Vanilla Compote, Peanut Butter Brittle
Tiramisu Prep
In a small bowl, 1/3 cup chocolate chips, 2 tbsp of peanut butter
Pour 2 beers in a pot, bring to boil, pour over chocolate mixture. Stir.
Cut Lady Fingers in half and Soak in Peanut butter stout. Just for a few minutes and rest in a pan for later assembly
Make whipped cream using ¾ liter of heavy cream, and fold it with the mascarpone custard, place in piping bag.
White chocolate truffles
Roll balls out of the White chocolate ganache and after roll them into the beer sugar, set in fridge.
Blueberry and vanilla compote
Cook the blue berries in a stainless steel pot, add a splash of water and lemon juice, sprinkle of ground glove, then add the fresh vanilla bean (cut the vanilla bean in half and scrape with the back of your paring knife and scoop the beans out into the pot.) throw the whole pod in with the blue berries as well.
Simmer for 30 mins until water has evaporated and gets nice and thick, place into a container and chill.
Lemon Mascarpone Stuffed Raspberries
Zest lemons into mascarpone, whip with white sugar. Place in piping bag and stuff raspberries.
Place into a small hotel pan and cover with icing sugar and coat all around very generously with the icing sugar.
Place into fridge to set. If the icing sugar absorbs into raspberries, coat them again before going out onto plates.
Peanut Butter Brittle
Roast your peanuts on oven until golden brown, chill and roughly chop.
In a pot mix 3 cups of white sugar, 1 ½ cups corn syrup, ¾ tsp salt, ¾ cup of beer
Bring to a boil
Once its boiling add 3 cups of chopped peanuts
Boil for 5 minutes without stirring
Add 6 tbsp. of butter and 3 tsp of baking soda. Stir vigorously and pour into a sprayed hotel pan.
Set aside and cool.
Once chilled, pop out and make brittles.