Let Them Eat Steak

There's just something about summer that evokes the smell, sizzle and taste of a BBQ steak.  In a quest to conquer the concept of  bovine BBQ bliss, I thought it best to go to the ultimate source.  A trusted source:  Chef/Butcher and former Liaison College instructor - Michael Cortese - now the proud owner and operator and chief meat maestro at Cordino's Fine Meats in Barrie.

Cordino's Fine Meats & Deli @ FaceBook

 

Rule number one:  find out where the meat is coming from; happy cows make for better tasting beef products.

Cordino's buys their beef from a friendly farm in Schomberg where cows are able to graze in fields and enjoy their days in the outdoors.

 

Rule number two:  Insist on dry aged meat (versus the wet aging process which occurs in the kryo-packages that meat is stored in upon slaughter - and left there until cut for sale)

 

Rule number three:  select your cut of meat with your own taste in mind and don't forget about the cheaper cuts which, when prepared properly, can be a surprisingly delicious option.

 

 

Rule Number four:  make sure your meat is dry (using a paper towel for example) before seasoning and it is recommended that you brush the meat with oil before seasoning with salt and pepper only according to your taste

 

 

Rule Number Five:  make sure your grill is hot and clean - a charcoal grill is recommended - and your meat is cooked only until desired doneness is reached; pros will use the finger method to test for doneness (pressing the meat and the firmer the more done it is) but you can always fall back on a meat thermometer until you reach "pro" status

 

 

Rule Number six:  when you pull your meat from the grill, make sure you let it rest for 2 min so that the juices (which are flowing quickly due to heat) are allowed to settle back into the flesh for full flavour impact

 

Enjoy your steak.

 

 

Game of Thrones for Business?

I have a new addiction; thanks to my step daughter, Sarah.  Game of Thrones.  The HBO series, now in its third season, is a medieval saga surrounding the kingdoms and their battles for control of the throne.  Just as I am reeling from the Season One finale (it's like a page turner where you can't put the book down and burn the midnight oil just to get to the end) I open my email to find a news alert from Jeffrey Gitomer (he's a sales and marketing guru who puts out email blasts of encouragement to his readership).  Today's alert caught my eye in particular because of its reference to thrones....  here's the excerpt:

Is the Sword of Damocles Hanging Over Your Head!?

Dan Heffernan, General Manager of Dale Carnegie Digital

The flatterer Damocles was once given the chance to see for himself what it was like to be a king. He tasted the exhilaration while sitting on the royal throne, until he looked up and saw a sword dangling by a string over his head. In a flash the flatterer gladly gave the seat back to its rightful owner.

To be a leader is to act, and to act is to take risks. Think about it. Is it possible to separate leading from risk-taking? Some who aspire to lead have a tough time making a decision under pressure. They blanch like Damocles when they notice the sword, responding to the natural risks of leadership by inaction, avoidance, or even reckless reaction, any one of which is likely to increase the consequences of the risk. How do you handle risk?

 

Chef of the Day

Many gourmet cooks aspire to the notion of business ownership.  Whether it's a B&B, fine dining establishment, organic loca-vore bistro, food truck or catering - just a few of the options that has enticed Liaison College graduates.  It all started with a chance to be Chef of the Day while in class.  Business ownership without the risk is one way that Liaison College students are introduced to the operation of serving live customers.

Students are required to create a menu, prepare the costing, the ingredient (shopping list) and execute the menu for real customers.

From the Farm is owned and operated by Cynthia Peters, a Liaison College graduate who envisioned a special place where foodies could gather to share good food and knowledge. 

 

With over 9,500 "likes" and followers, Gorilla Cheese is the brain child of Liaison College grad, Graham Smith. This business plan class project didn't just go viral; it went LIVE.

 

 

The 3rd mayor of Whitby, Ezra Anne, built a family home in 1836.  Today this heritage home houses the Ezra Anne's B & B owned and operated by Liaison College grad, Christine Bilas.  Christine offers accommodations, private parties, weddings and other events; she even incorporates her passion for sailing into the mix.

 

Taking a stab at the trendy BBQ fad is Liaison College graduate Steve Varnasidis in Cambridge ON.  Steve's venture, Q BBQ Public House , features all of the regular BBQ and smoking favourites you would expect to find.

 

 

 

Join us for a Chef of the Day experience and meet the future chefs coming to a neighbourhood near you!

 

 

What are you if your mantra is "Normal is Weird"

Chances are you're affiliated with Flying Monkeys Brewery in Barrie ON.  No kidding.  Check out the website - chock full of monkey business.

Craft breweries are trending world wide as brew masters showcase their hoppy skills and create the definitive beer.  A few weeks ago I was introduced to the Matador, a limited edition craft IPA from Flying Monkeys.  With an alcohol content of 13% it has a kick to accompany the robust flavour.  After a sip I was hooked.  But in order to maintain my sense of "normal", I did the right thing and switched to a lower alcohol option.  StereoVision - same brewery, similar robust flavours and slower buzz effect.  Now that summer's here you don't want to go overboard too quickly.

The story of the humble beginnings of the brewery resonate with me.  I have had the good fortune to speak to other craft brewers and they all tell a similar tale of passion and hops and bitters.  They love what they do.  Plain and simple.

The Flying Monkeys Brewery is located in the heart of downtown Barrie ON within a short stroll to the lake and the picturesque Kempenfelt Bay on Lake Simcoe.  The store front is a blend of historical and funky as is the interior.  When you walk into the store you are greeted with a colourful collection of monkey business as well as the huge imposing glass doors that lead into the brewery itself where the large stainless vats are housed.  Aside from the rainbow of colours there's rock music playing and the alluring aroma of brewing bitters permeates the air.  There's no doubt that beer is nearby!

So you can choose your brew from the selection in the coolers and then ramp up your purchase with monkey junk - T-shirts; mugs; recipe books and other paraphernalia. A friendly reminder of the place long after the last sip is supped.

And while you're enjoying your hoppy-ness, try your hand at the Beer Cap Wisdom - a cool tool to get you thinking along the lines of a fortune cookie - the sayings that are found under the cap as you pop it off.  You may just get hooked on the sayings - quasi beer religion - and pop caps just to get sage advice.  Just remember, the sayings come from customers and bumper stickers so they may not be rocket science.  But you get to enjoy a really good brew for your efforts.

Cheers, weirdos.

Lakeshore Campus student wins "Top Chef" contest!

One of our very own beat out three other culinary school representatives to win the title of “Top Chef” at the 2013 Prince Edward Island Cook-Off held in Toronto earlier this week and hosted by celebrity chef (and our good friend) Michael Smith.

Lorelei Simbulan, 28, of Etobicoke and a graduate of the Lakeshore Campus’ Basic Program who was mentored by Chef Instructor Carolyn Hogg, wowed Smith and three food writers with her recipe, which featured three key, fresh PEI ingredients – beef, potatoes and mussels.

Lorelei’s winning dish consisted of a pan seared medallion of beef strip loin seasoned with fresh chopped spruce tips and served on a bed of mashed red potatoes, along with a side of dulse and panko-crusted mussels on the half-shell -- all drizzled with a chive garlic butter.

“We chose Lorelei’s dish because the beef was cooked perfectly,” Smith said, when announcing the winner. “The mashed potatoes were rustic and delicious, and the mussels were inventive and delicious as well.”

Sponsored by PEI Tourism, the contest featured four hand-picked culinary students from Liaison, Humber, Niagara, and Fanshawe colleges. The students had only 30 minutes to prepare, cook and plate an appetizer for each of the four judges, who then evaluated it on taste, use of ingredients and creativity/presentation. But there was a catch - students were also given a “black box” containing a surprise foraged ingredient that had to be included in each contestant’s dish. 

“This was my first culinary event so it is amazing to win,” said Simbulan, who received a $500 prize, presented by Smith. “I am also very proud of my school, Liaison College. The whole program has prepared me for this and I cannot wait to start my Advanced Level classes!”

Entertained is coming to Durham

Alex Page,  a recent graduate, was just at the Liaison College Durham campus, working on a delicious business plan. He is bringing exciting culinary experiences, tours, tastings and more to the Durham region this summer.Check it out at www.facebook.com/entertainedcatering Enjoy!!!

Support the Liaison College Youth Success Fund

Three years ago the president of Liaison College , Rudy Florio, established the Liaison College Youth Success Fund to promote higher education for marginalized youth who had financial barriers preventing them from attending post-secondary education.  To date the fund has raised about $15,000 and students benefitting from the proceeds are attending Mohawk and Ryerson.  Rudy knows first hand what higher education can do - he was destined for a dead end career until his football coach made arrangements for Rudy to attend university on a scholarship.  But not everyone has the athletic ability to make a scholarship happen.  Funding an education puts it out of reach for many.  That's where the Liaison College Youth Success Fund comes in.

In a strategic partnership with the John Howard Society (JHS Hamilton & Burlington), the fund is administered and managed by the organization which allows donors to receive a tax receipt.  According to the Executive Director of the JHS, David Lane,

"The Liaison College Youth Success Fund is a wonderful mechanism for area youth to access higher education.  Education and training are the foundation of success in life."

Funds are raised annually at a special event held in the Spring.  This year's event is being held on May 31st.

Make a difference.  Join the cause.

Mentoring Workshop

I am fortunate to have the opportunity to work with a group of inspiring university students from Brescia University College - a women's college part of Western in London ON.

My mentee, Rosette, is a delightful and refreshing reminder of what it's like to have your entire life ahead of you and the twists and turns in the road that are life itself.  Rosette has taught me how to Skype.  No small feat if you know my prowess for things technical.  She has also reminded me of the strength within and the choices we make and smiling.  Rosette does everything with a bright, sunny smile - even when it's (from the outside looking in) not a great circumstance.  Rosette inspires me to savour the moment and live in it and enjoy it.  I'm sure that she's not aware of these elements that she brings to our relationship.

Recently we held a workshop for Rosette and some of her classmates.  One of her classmates is a writer and here's her version on the day's events:

On Tuesday, I attended a networking workshop at Liaison College, Brampton Campus. The session was organised by Brescia student Rosette and her mentor, Suzanne Mikler of Liaison College. They met through the mentorship programme at the Student Life Centre of Brescia.

 

The workshop was led by Donna Messer of ConnectUs Canada, and had a simple set up. A group of people got together. We all agreed to do two things to the best of our ability - to 1) listen to what other people need and give them your help, and 2) say what you need and let other people help you.

 

I had attended other networking sessions before but they were intimidating affairs. This session was much smaller, and because we were a cozy group of ten, I found it much easier to take interest in everybody in the group and get to know them. It was also easier for me be open and candid. There were six students and four working adults, all of us at different stages of our lifes, with different knowledge, skills, and things that we loved. Some people were more successful professionally, and others had more limited achievements. We all took turns to speak.

 

I learnt a lot over the course of the session.

 

I expected that people who had greater professional success to have greater capacities to give and were able to help more people in the group, and my expectations were aligned with reality. What surprised me was that these people were not just giving more, they were offering different things.

 

The less successful amongst us offered time and tangible skills. The ability to do research, write, do web design, computer programming, etc etc. The more successful amongst us were offering something else entirely. They gave information of who needed what and where. They offered relationships, ways to reach people who might need a skill that those were less successful had.

 

It was then that I understood what Donna meant when she introduced the idea of Servant Leadership at the beginning of the session, and said that it wasn't what you knew, it was who you brought to the table with you. I do not have specialised knowledge or skills that are rare or valuable, but even if I did, my ability to contribute is limited to what I know, and no more.

 

Bring yourself to the table is not enough, no matter how brilliant you are. Even Sherlock Holmes, a literary character I love and admire for his brilliant mind, brought with him a writer who was a devoted assistant and friend, a dozen extra sets of legs, eyes and ears that went anywhere, saw anything and overheard anyone, and family in high places.

 

But the ability to bring other people "to the table with you" depends more than mere technical know-how. I have many character flaws, and the biggest one surely is pride. I think that's why I've always resisted building relationships in favour of "being brilliant". Trust, gratitude, appreciation, reciprocity, commitment, contribution, humility... I am mulling over all these lessons once again, lessons I was taught many times in the past that I never listened.

 

Special thanks to Rosette and Suzanne for organising this workshop, to Donna for leading this workshop, and all the participants who shared their stories, skills and contacts.

Will you be my Valentine?

On February 14th we celebrate Valentine's Day or, as it is also referred to:  The Feast of St. Valentine.  However, most of us know that sending and receiving Valentines is a show of affection or love to our sweetheart. 

Well, at Liaison College, it is fitting that a "feast" include Food.

Here are some of my favourite romantic treats:

Warm Chocolate Melting Cakes - this recipe is taught in a workshop offered at Liaison College through Life Experiences (click on the link to the recipe).  It's a class in the Category of "out of the dog house and into the kitchen" where you can entertain and schmooze your sweetie with delicious, warm, chocolatey concoctions.  Say buh bye to the doghouse!

 

 

Cheese Fondue - there's nothing like a gooey, warm cheese dripping from a French Baguette complemented by a full bodied wine.  The Food Network has a wonderful recipe for cheese fondue.

 

 

My favourite wine at the moment is the McManis Family Petit Syrah from California which has won many awards.  Try it and you will know why!

 

 

 

Whatever your Valentines plans include I wish you a gourmet and romantic day!  Be my Valentine.

 



 



January 21 - What does it mean to you?

I found out that today is "Blue Monday" - according to this article from the International Business Times the third Monday of January each year is dedicated to being the most depressing day of the year.  Great .... this year it falls squarely on my birthday.  I think that's a sign.

January 21 is also National Hug Day - which makes sense that you would need a hug on the most depressing day of the year!  It's also Martin Luther King Jr Day.  And today it happens to be the inauguration of POTUS - President Barrack Obama - and he gave his inauguration address.

All in all a pretty busy day!

Back to cooking and student luncheons; today I'm preparing the menu for the Chef of the Day in Brampton for our student Ginette R.  She has created a menu entitled "Rustic Winter Festival".  A fitting repose for this week.

I can't wait to try the French Onion Soup!  That's the equivalent of a food hug for the tummy.  Yum.