Calgary Giveaway for Rush Restaurant Gift Certificate

This is our third day in celebrating S. Pellegrino® Almost Famous Chef® Competition that will be taking place at Cirillo’s Culinary Academy in Toronto on Monday, February 25 from 5:30 p.m. to 9 p.m. ET. The winner announcement will be made at 8:45 pm. ET. Culinary students from seven participating schools across Canada are competing for a chance to become the next star of the gastronomic world at this event. The students are given just two hours to create their unique signature dish. A panel of judges critiques them on every meticulous detail from taste, texture and aroma of the dish, to presentation. The assembled judging panel, local media, chefs and invited guests will have the opportunity to sample all of these dishes during the tasting reception. The winner will go on to compete at the 11th annual Finals Competition in Napa Valley in March, with competitors from 75 schools across North America.

Here is the gorgeous chef jacket the I received for being involved with this competition. I am so thrilled to have received this!! I will model it for you at a later date when I make a cocktail using S. Pelegrino.

 

Being involved with this competition I have been given a dinner for two, $200 gift card to Rush Restaurant, 100, 207 9th Ave. SW, Calgary, AB. What a fabulous prize for my local readers. How excited I am to offer you this giveaway!!! Rush Restaurant offers a modern Canadian cuisine in an elegant, but yet approachable and inviting dining room. Executive Chef Ray Bear has developed a fabulously creative and innovative menu for a wonderful night of dining. Here are the easy ways to enter. Open to local Canadian residents only. Please leave a separate comment for each entry. If you put everything in one comment you will only get one entry. A winner will be selected on February 28th at noon MST, 2013.

1. Go to the Rush Restaurant Menu and come back and tell me what you might like to have if you win this gift certificate by leaving me a comment here.

For extra entries follow the instructions below.

2. Follow Almost Famous Friends on Pinterest and come back to leave me a comment that you have done so.

3. Follow Noshing With The Nolands on Pinterest and come back to leave me a comment that you have done so.

4. Follow Almost Famous Chef on Twitter and come back to leave me a comment that you have done so.

5. Follow Noshing With The Nolands on Twitter and come back to leave a comment that you have done so.

6. Follow Noshing With The Nolands on Facebook and come back to leave a comment to tell me that you have done so.

That’s it, very easy entries, good luck everyone!!

S. Pellegrino Almost Famous Chefs-Interview with Kevan Hafichuk

I have been given the pleasure of interviewing Kevan Hafichuk who is one of the competitors for the S. Pellegrino® Almost Famous Chef® Competition and our local Calgary contestant. The competition is taking place in Toronto on Feb. 25th, 2013.

Kevan Hafichuk

Kevan and a fellow Albertan Matt Cusano.

Kevan and Matt

 

Here are the tough questions I presented Kevan with and his answers.

1. Life takes us on many paths, how did yours change so dramatically from being a football player to becoming a chef?
Having played football for as long as I can remember my off-season snowboarding accident changed my future goals overnight. It was only last year that I was playing Defensive Back for the University of Calgary Dinos and now I am a culinary student in the final weeks of my Culinary Arts Diploma program at Pacific Institute of Culinary Arts with new hopes to travel abroad and experience international cuisines.
2. Having played football and being a professional athlete do you feel this has given you a competitive edge for this competition?
Yes, because what I lack in experience I have made up with the mentorship and coaching provided by my Chef Instructors which I have been able to match with my own personal drive and passion learned as an athlete.
3. Also having been a professional athlete and having to maintain a certain diet, do you think this has influenced how or what you like to now cook?
Knowing how important diet is to an athlete I have now been able take that to the next level in my own kitchen. I create my meals from scratch using quality ingredients bypassing over processed prepackaged foods with ingredients I can’t even pronounce.
4. What part about this upcoming competition do you think you will find the most challenging?
The dish I am cooking is a very technical and timing is of great importance. We are given 2 hours and everything must be completed and on the plate for presentation.
5. What chef inspires you?
Modern gastronomie has recently become of interest to me.
6. Who is your favorite celebrity chef?
I would say Gordon Ramsey because his shows are hilarious.
7. Most chefs specialize in a certain cuisine, what would yours be?
There is so much to learn out there and I am only just beginning my culinary journey so I really can’t say I have a specialty yet.
8. Is there a dish you have tried many times but have yet to master?
Being born and raised in Calgary I would definitely boast many of my favourite meals, up until this point, have been focused on beef especially steaks.
9. What would be your signature dish or something you really have mastered?
Cooking the perfect steak.
10. Who would you like to cook for dead or alive?
I never had the chance to cook for my grandma. She made the most amazing Ukrainian dishes.
11. What are some of your dishes on your bucket list?
I really want to do a tour of the Southern states via motorcycle stopping for tons of Southern BBQ.
12. If you were given the ability to travel and cook which country would you like to explore their native cuisine?
Thailand and then China.
13. Thinking of the show “Chopped” what dessert would you make from a basket containing lollipops, kidney beans, peanut butter and mascarpone cheese?
I would make a Marscapone and Peanut Butter Chocolate Mousse, with Lollipop and Kidney Bean Dust.
14. What do you think of the whole food revolution that encompasses our daily lives now with TV, magazines, apps, blogs and websites?
Overwhelming but some can be very informative.
15. Does fame influence you? Do you aspire to write a cookbook or have your own TV show?
I am just beginning my career in the kitchen so I have no idea where this will lead me .
16. What are your future goals? Where do you see yourself in 5 years?
Hopefully under the mentorship of a professional kitchen either locally or internationally.

Almost Famous Chef Competition

I was invited to help celebrate the upcoming S. Pellegrino® Almost Famous Chef® Competition which is taking place at Cirillo’s Culinary Academy in Toronto on Monday, February 25 from 5:30 p.m. to 9 p.m. ET. The winner announcement will be made at 8:45 pm. ET. Culinary students from seven participating schools across Canada are competing for a chance to become the next star of the gastronomic world at this event. The students are given just two hours to create their unique signature dish. A panel of judges critiques them on every meticulous detail from taste, texture and aroma of the dish, to presentation. The assembled judging panel, local media, chefs and invited guests will have the opportunity to sample all of these dishes during the tasting reception. The winner will go on to compete at the 11th annual Finals Competition in Napa Valley in March, with competitors from 75 schools across North America.

So, for the next three days I will be showcasing this upcoming event with recipes from past competitions, an interview with our local representative Kevan Hafichuk and a wonderful local giveaway.

To start off with today I will show you the wonderful dish we made from last years competition, actually Ken (hubby) made most of this one. You are also very lucky to receive this ebook free with lots of amazing recipes, all provided to you by S. Pellegrino.

Winston Lin, who’s recipe is featured below, entered the S.Pellegrino Almost Famous Chef competition to see what other culinary students are doing and to explore new ingredients. He believes a great chef is a good teacher, manager and cook—someone who knows how to manage food costs and use interesting ingredients to create a meal that attracts a wide audience.

Pork Tenderloin with Braised Cabbage and Swiss Chard

Pork Tenderloin with Braised Cabbage and Swiss Chard 2

Pork Tenderloin with Braised Cabbage and Swiss Chard
Author: 
Recipe type: Entree
Cuisine: American
Serves: 8
 
A wonderful meal showcasing a simply pork tenderloin with the sweet and savory flavors of braised cabbage.
Ingredients
  • 2 pork tenderloins, about 2 lbs/1 kg
  • Salt and pepper
  • 2 tbsp (25 mL) canola oil
  • 2 tbsp (25 mL) butter, melted
  • Braised Cabbage and Swiss Chard:
  • ¼ cup (50 mL) butter
  • 1 onion, diced
  • 7 cups thinly sliced red cabbage (about 1 small)
  • ¾ cup (175 mL) chicken broth
  • 1 tbsp (15 mL) ground nutmeg
  • 1 ½ cups (375 mL) apple cider
  • ¼ cup (50 mL) red currant jelly
  • ¼ cup (50 mL) packed brown sugar
  • 3 tbsp (45 mL) apple cider vinegar
  • 2 cups (500 mL) S.Pellegrino
  • 6 cups (1.5 L) chopped Swiss chard leaves
  • (about 8 leaves)
Instructions
  1. Braised Cabbage and Swiss Chard: In a saucepan, melt half of the butter over mediumhigh
  2. heat; cook onion for 5 minutes or until softened. Add cabbage and cook for about
  3. minutes or until just wilted. Add stock and nutmeg; cover and braise for about 20 minutes
  4. or until tender, reduce heat to medium-low. Add cider and cook for 10 minutes. Add jelly, sugar
  5. and vinegar and cook for 5 minutes or until heated through. Keep warm.
  6. Meanwhile, in another saucepan, bring S.Pellegrino water to boil and blanch Swiss chard for
  7. minutes or until tender. Drain and pat dry. Melt remaining butter and return Swiss chard to
  8. heat through; season with salt and pepper to taste. Keep warm.
  9. Cut pork tenderloin into 8 medallions each. Sprinkle with salt and pepper. In a large oven proof
  10. skillet, heat oil over medium-high heat, in batches brown medallions on each side for about
  11. minutes. Drizzle with butter and roast in 400 F (200 C) oven for 5 to 7 minutes or until hint
  12. of pink remains inside and juices run clear.
  13. Divide cabbage among eight shallow bowls and place 2 medallions on top. Top with Swiss chard to serve.

The DIY Dreamer