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Happy-Gourmand

My Dad The Chef!

by - Story: 20891


Spanokopita? Rotisserie Chicken? Parsley & Green Olive remoulade with fresh pink Salmon? You might be wondering what all of these things have in common with each other… they were all made for me by my dad. Instead of my dad writing something this week about food or wine I am going to be writing a small entry about my wonderful food experience while I have been visiting here. Since I am due back in Vancouver shortly I thought it would be appropriate to write a small dedication to my dad for what a wonderful chef he is. And what better way to show my appreciation then sharing my experience with his fellow friends and customers (just to embarrass him a little ).

Since I have been here (July the 17th) I have had a numerous supply of delightful and delicious foods for breakfast, lunch, and dinner. Which my dad has made with a little bit of help.

I will give you an example of 1 breakfast, lunch and dinner and describe what made it so special for me.

Breakfast- bacon, eggs, crumpets, hash browns and tea. When this was made it consisted of a lot of different specialties. The bacon was crisped to perfection and the hash browns seasoned with chili powder, but the best part to me was the crumpets, which have come to be my new obsession since I have been here over the summer. Why I have lost count on how many mornings I have had a crumpet for or with my breakfast. Overall, delicious!

Lunch- tuna and chicken wrap. The tuna and chicken wrap was made with the leftovers of a magnificent rotisserie chicken and a balsamic tuna salad made with fresh garden veggies. When put together it was the best of both results in one.

Dinner- parsley and green olive remoulade with fresh pink salmon. Well I have to admit that I don’t like olives, in fact I hate them but when my dad told me to try this sauce he made for the smoked salmon that we were cooking, I thought I should do it or else I wouldn’t like the meal. I loved it! It turns out most of it was made with olives! Also, the salmon that we cooked was smoked so when my dad went to go change his shirt he told me to ”Come see! Come see!” I walked in and he told me to smell his shirt. So I smelt his shirt and it smelled just like the salmon! It was an unforgettable dinner and night.

This is the recipe that I got from my dad for the sauce for the salmon: 10 green olives, 2 tbsp of capers, 1 clove of garlic, one whole bunch of parsley and a touch of fresh oregano. Throw all of it in the food processor and voila, a great sauce served with our smoked salmon.

Now you can have an idea of what a great chef and dad Martin really is.

Chloae


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About the Author

Kristin Peturson-Laprise is a customer experience specialist by trade, which means she is someone passionate about people having a good time. 

Her company, Wow Service Mentor, helps businesses enhance their customer experience through hands-on training, service programs, and special event coordination.

Kristin enjoys her own experiences too, and that is what she writes about in this column. She and her husband Martin Laprise (also known as Chef Martin, of The Chef Instead) love to share their passion for food and entertaining.  

Kristin says:

"Wikipedia lists a gourmand as a person who takes great pleasure in food. I have taken the concept of gourmandise, or enjoying something to the fullest, in all parts of my life. I love to grow and cook food, and I loved wine enough to become a Sommelier. I call a meal a success when I can convey that 'sense of place' from where the food has come . . . the French call that terroir, but I just call it the full experience. It might mean tasting the flavours of my own garden, or transporting everyone at the table to a faraway place, reminiscent of travels or dreams we have had."

 

E-mail Kristin at:  [email protected]

Check out her website here:  www.wowservicementor.com

 



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The views expressed are strictly those of the author and not necessarily those of Castanet. Castanet does not warrant the contents.

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