strictlyfinedining.blogspot.com
Strictly Fine Dining: March 2012
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Friday, 23 March 2012. Good morning, Good evening, Good afternoon,. I transferred from the Four Seasons Hotel Hampshire to Four Seasons Vancouver in late July 2011. We moved here to Canada to pursue my goal of becoming an Executive head chef of a Four Seasons hotel. I started my career at the tender age of 18 at The Langham Hilton Hotel in London and am now 35 nearing my career dream of becoming the lead chef in the kitchen of a hotel in this luxury hospitality company. Posted by Craig Dryhurst.
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Strictly Fine Dining: Terrines
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Monday, 3 January 2011. Today, in modern kitchens there are so many areas to cover, from classical to contemporary, to international. I try to keep classical elements in my cooking with a modern twist. Over the festive period we made a couple of terrines from my early days. We have a spinach, ricotta terrine lined with smoked salmon, and a traditional pate en croute. Posted by Craig Dryhurst. 16 January 2011 at 15:27. 24 July 2011 at 21:44. 1 August 2011 at 10:39. Thank for a great blog! If You Can Stand...
strictlyfinedining.blogspot.com
Strictly Fine Dining: July 2010
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Saturday, 24 July 2010. My time as restaurant chef has ended. My replacement started this week. Welcome Matt and Cinthia from New York! Here's a couple of dishes i managed to squeeze in. Roasted loin and confit belly of pork,. Multiple potato preperations, blackcurrants, light foie gras sauce. Gauphrette, mousseline, aligot beignet, potato agnolotti). Sous vide wild sea trout (12 mins @ 50C). Horseradish sour cream, red beetroot caviar. Posted by Craig Dryhurst. Subscribe to: Posts (Atom).
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Strictly Fine Dining: April 2010
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Thursday, 29 April 2010. Here are 3 dishes that i have done over the past few weeks. Leading up to a busy bank holiday weekend in the hotel so will keep my camera with me and snap what i can, when i can. Provencale cherry tomatoes, saffron cous cous with sumac, smoked yoghurt. Slow poached Devonshire cod. Mustard and Serrano ham crust, calamari, balsamic. Apple poached beetroot, Pinot noir gelee, milk jam. Posted by Craig Dryhurst. Subscribe to: Posts (Atom). View my complete profile. Salt of the earth.
strictlyfinedining.blogspot.com
Strictly Fine Dining: January 2011
http://strictlyfinedining.blogspot.com/2011_01_01_archive.html
Monday, 3 January 2011. Today, in modern kitchens there are so many areas to cover, from classical to contemporary, to international. I try to keep classical elements in my cooking with a modern twist. Over the festive period we made a couple of terrines from my early days. We have a spinach, ricotta terrine lined with smoked salmon, and a traditional pate en croute. Posted by Craig Dryhurst. Subscribe to: Posts (Atom). View my complete profile. Chicken liver. foie gras. Jamon iberico de belotta.
strictlyfinedining.blogspot.com
Strictly Fine Dining: Rise and Shine
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Monday, 2 April 2012. Very recently i have been working on the new breakfast and brunch menus at Yew Restaurant and bar. Going out for brunch here in Vancouver is a big thing, there are alot of restaurants in town that do a brunch. Hash n eggs, yoghurt parfaits and. Posted by Craig Dryhurst. 2 April 2012 at 21:55. Im firmly of the opinion that you could roast anything in duck fat and it would probably be delicious. 3 April 2012 at 08:23. I am of the same opinion too Jeff. 3 April 2012 at 08:23. Taste, Ar...
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Strictly Fine Dining: October 2010
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Thursday, 14 October 2010. Selling like hock cakes! The plate below is a ham hock dish just released on our bistro menu. The ham hock is soaked for 24 hours to remove the salty taste from. Posted by Craig Dryhurst. Chicken liver. foie gras. Subscribe to: Posts (Atom). Hey people, This blog gives me an opportunity to share the food that interests me. I blog what i feel and welcome feedback of all types, cheers, Craig. View my complete profile. Chicken liver. foie gras. Jamon iberico de belotta.
tempertemper-sam.blogspot.com
Temper Temper: The Lobster and the Pig
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Monday, 11 March 2013. The Lobster and the Pig. Here at the restaurant we just had a dinner for 100 very important Visa Infinate customers. We also had the pleasure of having 2 guest chefs with us from 'Charcut' restaurant in Calgary. The dinner was a huge sucsess and the food was outstanding! Many thanks to John and Connie. Creme fraiche panna cotta, B.C caviar, mango carpaccio, white chocolate sable, yuzu curd, lime meringue and white chocolate lobster! 24 March 2013 at 11:53. View my complete profile.
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Temper Temper: October 2010
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Thursday, 28 October 2010. Festive this one, just in time for halloween! Pumpkin bavarois, maple syrup jelly, caramalised seeds, rum reduction, micro-celery. Monday, 11 October 2010. So I took a really early Fat Duck recipe for carrot toffe and made a caramel sauce, then took Mr. Kellars carrot cake and tweaked it a little to suit my needs, added a few orange segments and some candied zest. A little quinelle of Grand Marnier ice cream and some peanut croquant later made this. Subscribe to: Posts (Atom).
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Temper Temper: August 2010
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Tuesday, 31 August 2010. So the Plums on my Hotels Estate were ready for the picking last week. So here is a little trio for the tasting menu. Cant get more local than that! Golden Plum Crumble, Plum Sorbet, Almond and Plum Tart. Subscribe to: Posts (Atom). Im an aspiring young Pastry Chef currently working at a 5 star Hotel Downtown Vancouver. Im always trying new ideas and pushing dessert cuisine. View my complete profile. Playing with fire and water. The three friends of winter. The End Of This Blog!
