Chef Corby Pearce – Executive Chef and Partner of Evolve Specialty Catering catered our end of season BBQ event.
As usual, the food was outstanding and a good time was had by all.
Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award
Biography
Coleen Antonio, 20 years old, 2nd year Culinary Arts Student – Red River College
Coop placements:
- Bridges Golf Course – Starbuck, Manitoba
- Azuridge Estate Hotel – Calgary, Alberta
Awards received:
- 2014 Norm Konowalchuck Memorial Award
- 2014 Paterson GlobalFoods Culinary Arts Award
- 2015 Institut Bocuse Scholarship
- 2015 Concours Cuisine du Monde Third Place
- 2015 Canadian Culinary Federation Award
- 2015 Les Marmitons Most Promising Chef Award
Why did I choose to study culinary arts?
I have always been around food my whole life, seeing my family cook when I was still a kid. I also enjoy eating, a lot of food. I love to try new things that I am unfamiliar with and have never tried before. Since junior high, I knew I wanted to study culinary arts. It will also help me reach my goal of opening my very own restaurant in the future.
Experience in France
Red River College sends two students to study at Institut Paul Bocuse in Lyon, France. I was one of the privilege ones to represent our country and college there from May-September, 2015. It was an intense 16 week course. We had different classes every week such as Perfecting Cooking (Poultry, Fish, Meat, Vegetables) Bistronomie, A la Carte Menu, Tapas, etc. We also had wine and cheese tasting. It was an amazing experience. We had a competition at the end of the course to show the skills that we have learned during the program. Canada, represented by myself and Krunal Patel (another student that was chosen) placed 3rd place in the Concours Cuisine du Monde. It was an amazing feeling to place, because there were a lot of talented competitors. We had to prepare two dishes – an appetizer and entrée. The experience was educational and it will help me become a better Chef in the future.
The menu for this event is as follows:
Appetizer
- Seared Scallops with pea puree, buckwheat tuile and velouté sauce
Salad Course
- Sous Vide Yellow and Red Beets with mixed greens, goat cheese and candied walnuts
Pasta Course
- Ravioli stuffed with Crab Mousse served with creamy tomato bisque and herb oil
Main Course
- Orange Marinated Grilled Lamb Chop with parsnip puree, roasted potatoes, glazed carrots, grilled asparagus and lamb jus
Dessert
- Vanilla Panna Cotta & Dark Chocolate Mousse with blueberry ice cream, almond cookies and walnut crumble
Chef Corby Pearce – Executive Chef and Partner of Evolve Specialty Catering
I started Evolve Specialty Catering back in 2008 with a fellow cook I had gone to college with. It started as a part time thing to do on weekends. We had no equipment of our own, no kitchen of our own, and no staff to speak off. But we had a really good idea.
I had spent the previous years as Sous Chef of Southwood Golf and CC, and Sous Chef at Club Regent Casino. I had done short runs at places like Manitoba Club, Palliser Hotel, Delta Hotel, and The Ranche in Calgary, Restaurant Dubrovnik, and my share of breakfast shifts, short order restaurants and blues clubs. Every place gave me a new skill and perspective of food, but it was leaving it all for catering that made the most sense. I fell in love with catering.
I started doing part time work for a couple of different companies, landing at All Seasons Catering as his Sous Chef, Banquet Catering Chef, and Film Chef. Working on film sets was like nothing I had ever done before in 15 years. I was in a different place every day, sometimes twice a day, and there was no menu. We are tasked with feeding around 150 ppl twice a day, breakfast and lunch, full buffets. We needed to keep them fed, but we needed to keep them interested as well. This meant tapping into every bit of creativity we had. 11 years later, I’m still doing it, still loving it.
The company has grown since our early days. We now have two fully equipped mobile kitchens, capable of setting up anywhere, and producing food for hundreds. We have a commissary kitchen north of the city, a support kitchen trailer with refrigeration and dry storage for food and equipment, two trucks, and a staff of 10, with 40 part time staff. We service film and stage productions all over the province, working on crews here in the city, and as far as Churchill.
My love for food will keep me driven for many years to come. It’s the simple fact that, one cannot know everything about food , that keeps me moving forward. You can never ever stop learning new things, new ideas, new techniques. The industry is constantly changing, and we need to change with it. And while having been taught everything my mentors can teach me, knowledge I draw from every day, there is always more out there to discover. I’m humbled, and excited, to share my love of food with others who love it just as much.
Menu for April 11, 2016 Event
- Fresh Foccoccia
- Pickerel Cheeks with Jalepeno Aoli and Matchstick Fries
- Burboun Beef Wellington
- Bacon Braised Brussel Sprout
- Homemade Mushroom Tagliatelle
- Maple Crusted Vanilla Bean Ice Cream
- Brandy Basket
Chef Corby brought his mobile kitchen out to the event and several members got to cook portions of their dish in the trailer. Very cool!
Chef - Kyle Lew from Chew
I’m from Toronto and moved here with my wife, Kristen in 2012 to open a restaurant and start a family.
Having gone to George Brown College, I then apprenticed and ascertained my red seal under Mark McEwan at One Restaurant. I also worked for Mildred Pierce, Buca, 5 Doors North and was the head butcher for The Healthy Butcher.
This event was held with a different format than normal as we went to Chef Kyle's restaurant and watched as he demonstrated how to butcher a pig and answered all of our questions. The meal was prepared by the kitchen staff at Chew and it had a pork based theme from beginning to end.
The bread was served with a lard based butter. The salad had crunchy deep fried pig skin. The Carbonara had small pieces of pork in the sauce. The dessert was topped with bacon ice cream.
WARNING: GRAPHIC IMAGES OF A PIG BEING BUTCHERED FOLLOW. IF THESE TYPES OF IMAGES BOTHER YOU, PLEASE DO NOT SCROLL DOWN.
Chef Anthony Kucera will lead Les Marmitons members in the preparation of a special meal for their partners. Chef Kucera will lead the group through the preparation of:
Amuse
Yogurt Ravioli, Cucumber Salsa, Aged Balsamic
First Course
Melpeque Oysters, Horseradish Cream, Caviar, Champagne Air
Second Course
Compressed Watermelon, Confit Cherry Tomato, Blackberry, Feta, Pistachio, Smoked Black Pepper, Bee Pollen, Pomegranate Molasses, Citrus Vinaigrette, Basil
Third Course
Cold Smoked Beef Tartar, Anchovies, Conishons, Capers, Egg Yolk, Pressure Cooked Mustard Seeds, Crispy Shallots, Togarshi, Truffle Powder Ricotta
Fourth Course
Preserved Lemon Risotto, Butternut Squash Puree, Clams Mussels, Squid, Crispy Capers, Lemon Oil, Pea Shoots
Fifth Course
Dark Chocolate Sponge, White Chocolate Ice Cream, Chocolate Foam,Milk Chocolate Gel, Ganache,Pistachio, Raspberry Coulis
Executive Chef Anthony Kucera always aspired to be a chef. Cooking started as a hobby, but quickly grew into a career when he started working as a Line Cook at Le Beaujolais back in 1999. Soon after, his personal drive took him to Pine Ridge Hollow in 2002 where he became the Sous Chef. This was the starting point of what would help him fulfill his dream of having his own kitchen. Chef Anthony gained great experience in different aspects of the kitchen over the years. He took on the role of Sous Chef at the iconic Dubrovnik Restaurant back in 2004.
During that course of time he completed his apprenticeship and won “Top Manitoba Apprentice”.
With different types of dining experience under his belt, Chef Anthony worked at many well-known facilities including Gluttons Bistro, St. Charles Country Club, and The Manitoba Club. Later moving to Toronto, Ontario and becoming the Executive Sous Chef at Summerhill Market.
The evening was a fun filled and challenging as many interesting cooking techniques and ingredients were utilized.
Chef - Cheryl D'Souza from the Manitoba Club will be leading this month's event.
Middle Eastern Menu
- Roasted Zucchini-Chickpea Dip - Served with Pita, Crudités & Flat Bread
- Crispy Falafel
- Jeweled Couscous Salad
- Grilled Shrimp With Lime Powder
- Lamb Biryani
- Yogurt
- Turkish Ravani Cake
CHERYL BERNADETTE D’SOUZA
I was born in Nairobi, Kenya on the East Coast of Africa, a third generation Kenyan born. My great grandparents (paternal & maternal were born in Goa a little island off the coast of India).
My family and I immigrated to Winnipeg, Manitoba in September 2008.
My work experience in Manitoba was as a Kitchen Manager and FOH at Triple B’s, Prep cook and FOH Manager at Prairie Ink (McNally Robinson) and finally have hung my hat at Manitoba Club as Assistant to Eric Barie the Pastry Chef.
Finished A’Levels (grade 13) in Nairobi and completed a two year Diploma as a Cordon Bleu Chef and also received a Diploma in Interior Design in Somerset England. Completed a one year Secretarial and Business Administration receiving a Diploma.
I have almost 35 years’ experience in Catering and Management in Hotels, Restaurants, Embassies, UNEP, IBERIA & Air France, exclusive lunches, dinners & cocktail.
10 years’ experience in Management at UNEP, Deloitte & Touche and a firm of Advocates.
Taught Culinary classes for Adults and Children. Floral arrangements for special events & weddings. A Jack of all trades and a master of as many.
The Les Marmitons Winnipeg members will prepare and serve food for the annual community dinner which will be held at the University of Winnipeg on December 16, 2015.
As usual, there are numerous members who have generously offered to help with the food preparation and service. The group has met their goal of raising a $3000.00 donation via membership contributions this year. Thanks to all of the generous members who helped to achieve this goal!
Here are some photos of Marmitons out before the event to do prep work. Peeling carrots and potatoes, making the best gravy in town and cooking up pies for dessert.
The Community Dinner was a huge success even though stormy weather resulted in a lower representation from the senior citizens in the community. There were still well over 100 people that came out for a wonderful festive feast with games and clowns to entertain the children.
Here are some photos of Les Marmitons members from this event.
Chef - Fabrizio Rossi from Nicolino's
Chef Rossi's menu for this event includes:
- Filetti di bacalla (battered cod) and tartar sauce
- Mozzarella in carrozza
- Rigatoni alla amatriciana
- Salt Imbocca alla romana
- Corn polenta with tomato sauce and braised sausages
- Saute rapini
- Tiramisu
Chef Fabrizio Rossi, was born in Rome,Italy where he trained in culinary arts under Chef Sciullo. Fabrizio left medical school to persue his passion for food and has worked in the prestigious hotel Habitart and at Casina Valadiere under chef Massimo D'Innocente.
Fabrizio has spent precisely half his life in the kitchen. That's what I know how to do. "I love eating and cooking because of my mom. She was a single mom and working all day long and coming home late and opening the fridge and making a five-course meal in half an hour after a long day. She was AMAZING! That's where my passion comes from. I always wanted to learn how she did everything so that I could continue her traditions in the kitchen".
Fab as he is known by friends and family, made Winnipeg his home in 2008. He is always proud to support local businesses and takes pride in using the freshest and highest quality ingredients in the food he creates. "My secret ingredient is the LOVE!" I love to create food that puts a smile on our guests face. The new "family style Italian dinners" we are creating at Nicolino's have allowed me to see the skills and recipes I perfected in Italy enjoyed in a traditional Italian family style dinner setting in my new home in Winnipeg, MB.
Chef - Irene Adamopoulos from Greek Market will be leading the group for the evening.
The following is a list of the 5 courses that we will be making:
- Spanakopitakia
- Greek Salad
- Green Beans
- Meat Moussaka, Lemon Roasted Potatoes
- Baklava
Chef Adamopoulos will also be providing baguettes and Taramasalata for the group's enjoyment.
Irene Adamopoulos is the owner at the Greek Market on Corydon Avenue in Winnipeg, Manitoba. Her love and passion for food come from growing up in an immigrant home. Irene’s parents emigrated from Greece to Canada in the 1950’s. With them they brought love, passion and an incredible work ethic, which they passed on to all their children. Her father was a restaurant owner for most of her young life.
Irene is passionate about fashion, fitness and food. Prior to owning her own business she worked in high-end ladies fashion for 30 years. Starting part time after school in a boutique at 16 and working her way up to managing Ports International and Olson Europe, organizing fashion shows and running various store openings across Canada. Irene was given the opportunity to own her own business 11 years ago, and has never looked back.
The Greek Market has grown into a neighborhood staple, becoming a part of people’s weekly traditions, stopping by after work to pick up healthy and home cooked meals for their families. The Greek Market is a bustling take-out market where friendly faces and a homemade aroma greet you at the door. Built on the concept of giving customers what they want, the Greek Market offers everything from ready-to-eat and bake-at-home dinners, large catered events, spectacular holiday feasts and imported Greek products. The fresh take-out menu features homemade authentic Greek classics and healthy and organic choices, as well as many of the most recent gluten-free options.
Chef Peter Bastians, owner of Taste of Sri Lanka was our guest chef this month.
Born in Sri Lanka, Chef Peter was educated and worked as a civil engineer for three years before going to hospitality school to become a chef. He loved spending time with his mother in the kitchen and that evolved into his passion for cooking. As a young man, Chef Peter spent 19 years living in Saudi Arabia as he worked his way up through the kitchens in that country. During the first Gulf War, Chef Peter managed the food servrices for the U.N coalition forces before moving his family to Winnipeg. He has had success with his business, Taste of Sri Lanka for many years in Winnipeg.
Due to a logistical issue with our regular venue, this month's event was a private dinner event where Chef Peter cooked for the group and the membership partook in an evening of good food, drink and conversation.
The evening started off with everyone marveling at Paz's beautiful house and drooling over his shiny high tech kitchen. Once everyone was settled, we had a nice greeting wine. Dinner was accompanied by a red wine as well as two beer choices.
The evening's menu consisted of:
- Yellow Rice
- Lamb Curry
- Butter Chicken
- Eggplant Moju
- Dhal Curry
- Onion Tomatoes Yogurt Salad
- Double Roasted Bread
- Watalapang
Once everyone started eating, there were exclamations of how tasty and delicious we all found the meal to be. Clearly, some dishes were pretty spicy as beads of sweat started welling up on more than one brow.
Our annual BBQ will he held on June 12, 2015 at Conrad's House
Start time is 6:00 PM.
The barbecue will feature:
Chilled shooter, tomato , sweet, chilli flavours with a chilled shrimp garnish
Calamari
Greek Salad
Barbecued Lamb
Pork Loin Roast
Pita with an assortment of sauces
Lemon Potatoes
Baklava Cheesecake
We could also use some volunteers from the group to bring along additional food items.
Some suggestions for popular sides to complement the Greek theme that is evolving would include things like:
Lemon Rice
Avgolemono Soup (lemon, rice, chicken)
Click on the following picture to see some photos from the BBQ.
Chef Jessica Young from Buffalo Stone Cafe is currently Kelly Cattani's sous and was formerly at Terrace in the Park.
She will be leading us through the preparation of the following dishes:
- Salted Cheese
- Roasted Carrot Salad
- Banh Mi Pork meatballs, pickled slaw, lime aioli
- Roast chicken, Parisian gnocchi, tomato love, roasted shallot
- Warm chocolate cake, chocolate mousse, peanut butter ganache, salted peanuts
Chef Craig Guenther from the Winnipeg Winter Club will be out to guide the group through the preparation of the following dishes:
- Warm Red Cabbage Salad with Pancetta and Goat Cheese
- Mushroom Tenderloin Cubes
- Wild Mushroom Strudel
- Tuscan Style Lemon and Herb Split Chicken
- Pear and Chocolate Truffle Tart
Chef Craig began his professional career right here in Winnipeg, finishing his training in Alberta and moving further West gaining ideas and furthering his love of the Canadian bounty. During his career Craig has served thousands, cooked for Queen Elizabeth, opened several restaurants and designed hundreds of menus. Craig was also proud to represent Manitoba at the Culinary Olympics in 2000, competeing and winning a bronze medal in the individual category.
The membership will be preparing an assortment of Tapas style treats for their partners to enjoy
Chef Mike Brown from De Lucas will be our guest chef for this event.
The menu for this event features:
- Mixed Greens with Champagne Vinaigrette, Blue Cheese, Pear and Pecans
- Butternut Squash with Pancetta and Sage Soup
- Pappardella with Wild Mushroom Butter Sauce
- Tenderloin with Sun Dried Tomato Chimichurri Herb Oven Roasted Potatoes and Spicy Rapini
- Panettone Bread Pudding with Creme Anglaise and Caramel Sauce
At a young age, Mike knew cooking was his passion! His interest began with a foods & nutrition major in school, followed by the culinary arts program at Red River College. His experience also includes his recent years working amongst some of the city's best banquet chefs.
Mike is now proud to call De Luca's his home, taking on the position as head chef in the Cooking School in 2012. He has trained under cooking instructor Anna Paganelli, the original chef of De Luca's Cooking School for over 25 years. Anna has taught Mike what true authentic Italian cooking is, and he now takes that knowledge to the plate with every dish.
Mike currently oversees the Cooking Studio kitchen which holds banquets for events up to 125 guests. His passion for creative and inspired food is evident and shows through his genuine love of the art of cooking. Mike welcomes guests into his kitchen each night, showing them how each dish is prepared. He takes pride in providing a kitchen atmosphere that allows for growth, development and creativity, and considers each team member a part of the family.
Chef Gord Harris from Tapastry by Amici in the Niakwa Country Club will be our guest chef in November. He will be guiding us through the preparation of the following menu items:
- Ravioli filled with wild mushrooms and goat cheese with a white wine basil cream sauce
- Roasted Cauliflower and Bacon soup
- Arugula salad with oven roasted beets, candied pecans, raspberries and a hemp oil vinaigrette.
- Veal Involtine filled with julienne vegetables, prosciutto, and parmesan cheese. Accompanied with gratin potatoes and vegetable timbale.
- Unionville House Carrot Cake
Melissa Makarenko from Resto Gare will lead us through this month's dishes.
The menu for this event is as follows:
- Celery Root Soup
- Pumpkin Gnocchi
- Boeuf a la facille
- Roast Raddish and orange salad
- Blueberry clafoutis,