These Are the Markets In My Neighbourhood

Not long ago I watched a two part documentary entitled "Supermarket Secrets". Releasing the truths behind the "factory farms", some producing mass gallons of milk daily to the ones littering a floor with highly developing super chickens. Produce that must go through the most rigorous beauty tests imaginable. Farmers finding sometimes up to half their crop rejected at the farmers cost. Imported year-long (yet supposed to be seasonal) fruit and veg, having little to no taste. That one pisses me off..... I didn't lose my taste-buds, so where did it go?

I also have a pretty strong stomach when it comes to the thought of 'where most food comes from'. Meats, fish and poultry (most likely now butchered by machine) presented in their shiny saran coating, held securely by a piece of Styrofoam and perched on top, what some of my friends and I like to call, the tampon. Sorry, but now maybe you can understand my feelings to the wall of meat and be able to see it as i do.

Although this show was based out of the UK, it still struck a chord close to home and made me realize I really am a lucky man. Lucky enough to at least have more options than the mega-market (Safeway), situated not too far away from the mid-level bustle of the Commercial Drive core. I love my neighbourhood....

Just north of the Broadway & Commercial intersection lies Donald's Market (their main location at Hastings & Nanaimo). If I'm in need of a major shop to replenish cabinet and fridge/freezer stock this is where I'm generally heading. On busy days it can be a bit hairy maneuvering yourself inside, dodging other shoppers as you all do a sort of dance around each other all while trying to grab various goods for consumption. I wouldn't even say that is a real bad point to the store. In fact, I'd say they completely make up for it by having a pretty good collection of vinegars and oils, as well as my wonderful British cookies and Happy Planet.

Next up is Dollar Grocers, located almost directly across the road from Donald's on Commercial. I don't go here as much but if I'm up this side of The Drive and in need of produce then this is my stop. Just look at the picture above, see the enveloping colour that surrounds and with the big yellow canopy, it almost helps nudge you in the door. Grab a J.J. Bean coffee right next door then take a walk through... not only are you invited by such a beautiful arrangement, there is also a nice supply of organics and bulk bins to greet you on the other side.

Last, but certainly not least, is my most frequented market on The Drive..... Santa Barbara. Not only is it the most convenient from my house........

Look at all that fresh produce just waiting to be eaten......

A small portion of the cheeses on display, a number of others they will portion out in slices or brick, your choice......

As well as having to mention the stacks of cured meats from our own Canadian, to Italy and Spain and back again. As with the cheeses, the wonderful people there will slice your desired amount to your desired thickness...... now that's service.

Oh, how could I forget the sausages..... maybe my favorite aspect of this store. I really don't mind taking a number and waiting for some of the beauty that lies behind the glass cased guardians of cured meats and sausages. Me being a pasta freak this store caters very nicely, with a fantastic arrangement of noodles, anchovies, Roma tomatoes and a shelf of olive oils displayed like trophies.

I really am a lucky man.

Tastes Likes Comfort

What is it about food? A simple bite can cause your thoughts to whisk you away from the time and place you happen to be, something so subtle yet so powerful all in the same instance. You're brought to an location within yourself where nothing matters but the taste, the memories and feelings it provides. The most beautiful part about this is you're not limited to simply one occurrence..... anything you eat can cause a sort of bond with life past, almost like as long as you can have that taste the moment will always be there.

There is comfort food because food is comfort. I'm trying to re-develop my priorities when it comes to how I cook. I used to cook simply to impress a taste for adventure, now I'm more focused on pleasing one's heart as well as their palate. Food is art, yes.... but it should become so because how it makes you feel, not just the colours and pretty arrangement on a plate.

Don't lose yourself or you'll lose what food should really be about..... the comforting taste.

Fall into Winter

Ahh yes.... Autumn is slowly creeping upon us, shortly before another winter arrives.

I have mixed feelings about these up-coming months. From a personal point of view I really enjoy them. To start, I'm a fall baby that is very much convinced these seasons have the best of holidays. Thanksgiving, Halloween and Christmas all have large emphasis on food. The cooling weather introduces an effect on the nature, producing so many beautiful colours and smells that flood the streets I walk. As a kid, I always related this time of the year to the beginning of another dreadful school year and the arrival of winter squash, always under the assumption they were merely decoration..... that's all they became in my home. Acorn, Butternut, Turban, Kabocha, Buttercup, Calabaza and the best known Pumpkin (which always was carved up, but never for cooking with exception to the seeds.... delicious).

It's been a long time since those days and I've now tasted a wide variety of winter squash with great love for every bite, maybe trying to make up for the lost time. Though more than just squash, this season is predominant for a huge array of amazing full flavoured fruits and vegetables. The juiciest plums, ripest figs, grapes with explosive taste, while not forgetting to mention it's time for the sweetest apples and pears in wide variety. The year round vegetables we generally eat like carrots, potatoes, onions also have a much more developed taste come this time of year. Fennel, corn, Jerusalem artichoke, celeriac and cabbage (which we can find all year but I see more as a fall/winter veg) all bring such robust and heart-warming flavours.... giving a feeling of absolute comfort against the almost too familiar harsh realities of Canadian winters (I'm located in Vancouver now but grew up in Southern Ontario.... trust me, I'm familiar with them).

While writing this, I have been doing a bit of reminiscing. While most think of Thanksgiving as a time for family... what happens when you are forced to spend that time at a distance? Just no possibility of being with them. A group of us decided to have an orphan Thanksgiving... friends coming together as family would; to eat, share, laugh and enjoy the company of others. With one of my best friends (Jason) by my side, we did up a turkey dinner for fourteen people all coming together from various locations on the planet. The reason this sticks out in my mind so vividly is a mystery, there must be some significance.... did it have something to do with the food, company, situation? Whatever the reason it has certainly helped to push me down a culinary path I'm excited to be walking.

I would have to say the only thing that may get a little tiring about these next few months would have to be the rush and headache brought on by the struggle to finally reach Christmas without loss of sanity. Nobody in the service industry gets any break this time of year and being involved in catering, we are usually booked for a solid month to month and a half before that "joyous" day. Don't get me wrong, I do like Christmas Day.... just not the excessive over-kill leading up to it. Sorry, I needed to bitch for a second.... I do absolutely love menu planning and development in any respect and in my opinion it's the most exciting time of year to do so. Oh and bring on the Christmas cake, egg nog, stollen and plum pudding. My belly is prepped and ready for the punishment.

Since beginning my culinary career I've grown to really appreciate the abundant amount of fall and winter produce and how to properly utilize them, so as to not get stuck in a rut with meal ideas, be it at home or work. I can't speak for anybody else but I can't be happy eating the same old holiday dinners every year. Turkey, mashed or roasted potato, some variety of steamed veg (most likely including brussels sprouts), stuffing, cranberry sauce and some sort of gravy. Throughout the next couple weeks I'll be giving some ideas to help break the mundane, maybe help make the holiday cooking seem like less of a chore.

Where Eatin' Meat and Morals Meet

I'm going to start by saying this may be a sensitive topic to some. The opinions I'll be expressing are solely my own and I don't necessarily expect you to agree with them, maybe just go into this post with a very open mind.

A few weeks ago I posed a question to my co-workers, "Would you ever eat dog or cat? No way being involved with the killing or cooking, but if it was presented to you just looking like cooked meat on a plate". Not unlike I'd planned, the large majority of people had a very big problem with the idea of it. It was stated that generally people couldn't stand the idea of eating something that can be considered such a close pet. While different cultures around the world with these animals as part of their diet, in the same respect may find a different animal to be in those same regards, not being able to bring themselves to stomach even a little nibble. Morals.

Maybe it's the natural desire to explore taste that has me very indifferent, as long as I didn't have to be part of the killing I would be interested to try. Don't get me wrong, I'm not on the hunt for St. Bernard Stew or anything.... but if the opportunity arose I wouldn't turn it down. I've eaten enough questionable food to make me desensitized, without question I would take a plate of pooch over natto (fermented soybean) with raw egg any day. There are also boundaries i stay within too... no rats (I think dirt and disease) and certain seafood just doesn't peak my curiosity, but that's just a matter of safety and taste preference.

I then began to wonder why most people only have this hard a time getting over dog and cat. What about rabbit and horse? I can find both of those in North American restaurants if I search enough, yet both these animals are highly regarded pets also. Just makes me question how far our morals really stretch.... think really hard, could you do it?

Pan Seared Salmon on Caramelized Apple & Fennel with a Maple Ginger Glaze

Welcome ladies & gentlemen, to the first of many recipes I'll be letting loose upon your eyes for your palate's indulgence. This particular recipe, not unlike most that will be displayed here, are merely experiments gone fantastically right. Fortunately I do have knowledge enough to realize what flavours will mingle with each other, therefore thankfully these recipes usually aren't complete shots in the dark. I do hope you enjoy.... I did.

Serves 2

2 6oz pieces of salmon (skin on but with scales removed)
1/2 medium size white onion, thinly sliced
1/2 Granny Smith apple, thinly sliced
1/2 bulb fennel, core removed and thinly sliced
6 tbsp maple syrup
2 tbsp unsalted butter
1 1/2 tbsp minced ginger

fresh tarragon leaves

1. Preheat oven to 350 F
2. Place the sliced apple, fennel and onions in a frying pan with 6 tsp of olive oil and salt and pepper to taste. Saute on med-low heat, periodically stirring so as to develop even cooking throughout the dish, until they become a sort of caramel brown colour. make a small pile of mixture in the middle of the plate.
3. Heat up a pan on top element, high heat, until extremely hot, add a touch of oil and place salmon in skin side down. Continue to cook on that one side until skin becomes brown and crispy (not burnt). Turn over salmon on flesh side and place in oven. Remove from oven approx 5-6 min later (the salmon should be just starting to discharging a white substance from the flesh, don't be alarmed.... it just means delicious)
4. Remove salmon and place it on the caramelized apple and fennel. Using the same pan place back on the top element, med-high heat, add maple syrup, ginger and butter. Stir together until sauce thickens and starts foaming (should happen within about a minute of heating and mixing). Using a spoon, glaze over the salmon and surrounding plate.
5. Garnish with fresh tarragon.
6. Eat.

Food, Glorious Food!

I've thought long and hard about what I was going to write as an introduction piece, what could I possibly do to pull people in to comsume the ramblings that flow from my mind? Grasping at a handful of ideas, some too involved, while some just too risky to start with. I finally decided to focus on nothing more than an introduction as to why I would do this. Get the formalities over with and from then on just dive into the juicy bits...... the meat of it all.

So, Hello.... I'm Oliver. I've been cooking professionally for the last 13 years, in varying styles and structures of restaurants.... I've pretty much seen and done it all. Everything from corporate kitchens, Mom & Pop shops, open concept to the point of being almost surrounded by customers... that one and I didn't exactly mix. At present I'm working in a catering kitchen and it is glorious! I can't say often enough how my life now feels like semi-retirement.

No more Friday night chit machines spewing their hate upon me, the enslaving inferno of a kitchen in the middle of a summer death heat wave! Sweating, swearing and swiggin shots of cooking brandy to just make it through. Fights with wait staff, all the while knowing they are just the middle-men to the customers, yet still wanting nothing more than to rip their face off mid-service. The night does eventually end, everyone makes amends and for all the amount of ass kicking you get from every bill you recieve...... there's just something there that keeps bringing you back. There is a magic to the kitchen... the sounds, smells, colours and if it all works just right there's a sense of true poetry in motion.

This being said, can I stay semi-retired forever? Most likely not, at some point i'll have to re-immerse myself in the chaos. There's just no escape from that love. I think, those of us in this industry can agree that it's our passion and determination to know more that really defines us in the kitchen... this is why I do it.