Browsing Category : Chef

THE SALTY CHEF with Chef Stephen Hunter


It’s actually grilling First things first. When you cook outside on the ‘BBQ’ or ‘barbeque’ you are not technically barbequing, you are grilling. There are arguments to be made that grilling is just a fast version of barbequing but we will just leave those aside for the moment. Barbeque is all that smoke-and-low-heat stuff which is its own beast and…

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Who Will Be Best Of Sea?


Seafood dish competition starts at PEI restaurants PEI is known for its wonderful diversity of seafood, from the ever popular lobster and oysters, to fresh mussels, halibut, eels, and other fish. It’s only fitting that that Island restaurants play host to a month-long competition focussed on these fruits of the sea. This June, 18 restaurants across Prince Edward Island are…

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PEPPER IN MY EYE


Musings of a cranky chef: “What do you expect?” Sometimes as chefs we want someone else to cook for us, you know: shed the apron, ‘iron our shorts’, and transport ourselves to the other side of the swinging door, where food magically appears on tables. But, where to go? When we cook for ourselves we know what we’re getting into.…

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THE SALTY CHEF-THE GOOD BURGER


From simple to complex, the hamburger is a blank canvas Hamburgers, burgers, Hamburg steak, Salisbury steak. Only something so loved and so ubiquitous could have so many names, not to mention the myriad variations: elk burger, veggie burger, roo burger. The history of this modest lunch is a bit murky. Chopped steak and chopped steak sandwiches have been popular for…

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FOOD, FERRIES, AND FUN


Northumberland Ferries aims to create special experiences for its passengers When you live on an island, travel to and fro can be somewhat complicated. For 77 years, Northumberland Ferries (NFL) has continued to steadfastly transport people and products across the Strait. Connecting the east end of the Island with Nova Scotia, NFL moves over 400,000 people every year. NFL wanted…

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FRESH, HOT, AND GOOD ENOUGH TO EAT


Catering to kid’s tastes with a lunch program From school breakfast programs to the provincial government’s Community Food Security and Food Education program introduced last spring, there is a growing recognition of students’ need for healthy, nutritious foods, both at school and at home. The phrase ‘good food’ has become synonymous with this effort to give students a firm foundation…

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THE SALTY CHEF – with Chef Stephen Hunter


Soup “Only the pure of heart can make good soup” – Beethoven The history of soup goes back a long way. Some 20,000 years ago archaeologists say the Chinese were making a form of soup, based on pottery sherds found in Jiangxi Province, China. Soup is also responsible for our use of the word ‘restaurant’. The word was first used…

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Never a Dull Moment


Adam Sweet of The Cook’s Edge showcases Japanese knives and shares tips on blade selection, care, and sharpening. “The Santoku translates to three virtues or three problems,” Adam Sweet of The Cook’s Edge tells me as he pulls a Japanese knife with a short blade out of a display case. “And the three problems you usually have in a kitchen…

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