Pasta with White sauce for Selina

Use what ever noodle you like. Cook it ahead of time.

• 4 tablespoons butter
• 1 garlic clove, crushed
• 1/3 cup onion, sliced
• 1/4 teaspoon salt
• 500ml 35% cream
• 1/4 cup white wine ( chicken stock or water if you have none)
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 chicken breasts cut into bite size pieces
• red pepper flakes, optional
• grape tomatoes, sliced, optional
• 1/2 Parmesan cheese 

Cut any veggies you have into bit sized pieces

Saute chicken until 3/4 cooked then add, garlic and onions. This is where you would add the veggies. then cook for 3 min. Do not burn the garlic. De-glaze the pan with wine. Add the cream. Add Parmesan cheese. Reduce to desired thickness. ( basically until the sauce can coat the back of the spoon and you can draw with your finger a straight line through the middle with out the sauce just falling off the spoon.)
season with salt and peeper to finish. Add in your pasta to reheat and toss well to make sure the sauce gets all the noodles.
Let me know how it turned out! Miss you guys up there!!!

Trevor Adams : The Chef and Restaurant Database (ChefDb)

Trevor Adams : The Chef and Restaurant Database (ChefDb)

Home and Cabin Magazine

Candied Root Vegetables

1 carrot

2 parsnips

1/4 turnip

1 red onion

Butter

Cinnimon

All spice

Nutmeg

Brown sugar

Salt

Pepper

Cut all vegetables into batons. Cut the onion into small wedges.

Blanch the carrot, turnip and parsnips all together in a large pot until half cooked. In a non-stick pan place the butter, and saute the red onions. Then add your spices and brown sugar. When spices and sugar mix is well mixed add in the root vegetables. Coat the vegetables well, and then place the pan into the oven and roast them for about 15 minutes or until tender.

Be careful when you go to eat them, they are extremely hot at first. They are also good to eat when cold.

Cod au Gratin

• 1 lb cod fillets, cubed
• 1/4 cup butter
• 1/4 cup flour
• 1 1/4 cups milk
• 1 tsp salt
• Pepper to taste
• 1 small onion, finely chopped
• 1/2 cup breadcrumbs
• 1/2 cup cheddar cheese, grated

Preheat oven to 375º F. Place cod in a greased baking dish. Make the béchamel sauce in a heavy saucepan by first melting butter, then stirring in the flour until smooth. Remove from heat and gradually stir in half the milk. Return to heat and beat until smooth and shiny. Gradually add remaining milk, salt, pepper and onion. Cook, stirring, until sauce is smooth and thickened. Pour sauce over fish and sprinkle breadcrumbs and cheese over the top. Bake uncovered for 15-30 minutes until sauce bubbles and cheese begins to brown, and fish is completely cooked. 

Personal Chef Services by Kenson Catering: For the love of food

Personal Chef Services by Kenson Catering: For the love of food: C ulinary talent Trevor Adams, says “an inquisitive mind is a great asset in the kitchen! And as an apprentice I would stick my nose into ...

For the love of food

Culinary talent Trevor Adams, says “an inquisitive mind is a great asset in the kitchen! And as an apprentice I would stick my nose into every little smell around any corner possible, always ready to taste something new. I guess that's one of the trade secrets." As a teenager, Trevor discovered the restaurant business through the Tourism Career for youth program, offered through Hospitality Newfoundland and Labrador. "It was a perfect learning experience," he explains." In my first job, as a dish washer, I was able to discover abundant opportunities to pick up new skills, as well as watching the chef do his thing, every chance I got."

Throughout his journey, Trevor has enjoyed a variety of jobs with increasing responsibilities. Having had the opportunity to travel with his work he gained a wealth of experience and an abundant of talent. Recently the chef decided to fulfill a long time goal of his, and becoming an author, in releasing his own short cook book! "Cooking with Passion" is a collection of recipe's that Trevor uses on a daily base.

Trevor and his Fiance, Leah Robertson, are now taking the steps to bring what he developed over the last thirteen years to your table, in your home with his very own flavor, Personal Chef Services by Kenson Catering! "It's a great time in my life to start this new project." At 33, Trevor's creative ingenuity and love for cooking have not gone unnoticed. This chef has been subject to several media stories. Also, during the time of being the Chef at two of Toronto's fine restaurants, he has been critiqued in many papers, had the opportunity to work for and alone side of some of the familiar faces on Canada's food network, as well as cooking for countless celebrities. "It's time to take it to the next step!"

Now with their new project, both Chef Trevor Adams and Leah Robertson are bringing the hospitality that only Newfoundlander's are know for, right to your tables at home. 

Chef Trevor Adams and Leah Robertson

 

Maple Walnut Pumpkin Pie

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can Sweetened Condensed Milk
• 2 eggs
• 1 teaspoon maple
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
•  
• Walnut Topping:
• 1 (9 inch) Graham cracker pie crust or unbaked pie shell
• 1/3 cup firmly packed brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 3 tablespoons butter
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 425 degrees F.
2. In large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, maple, ginger, nutmeg and salt; mix well. Pour into pie shell.
3. Bake at 425 degrees F for 15 minutes. Reduce oven to 350 degrees F; continue baking 30 minutes.
4. In medium mixing bowl, combine brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in nuts.
5. Remove pie from oven; top evenly with crumb mixture. Return to oven 10 minutes. Cool. Garnish as desired. Store covered in refrigerator. 

 

Classic Duck Confit

1. Trim the visible fat from one whole duck, leaving a thin layer of fat on the legs.
2. Using an all-steel or cast iron pan, render the fat over low heat. Once liquefied, strain out any lumps and return the fat to pan.
3. Save the tender duck breasts for another dish, and add the trimmed duck legs to the fat, along with two garlic cloves, cracked black pepper corns, bay leaves and dried rosemary. (Important: Use dried herbs to minimize moisture content so the confit is properly preservative.) Submerge the legs completely and bring the pan to a simmer.
4. Put the whole thing in the oven and bake at 225 for two to two and a half hours - or until tender.
5. Remove the legs from fat, strain off garlic and other seasonings. Pour fat back over legs – submerging them completely. Store in a metal or glass bowl.
6. Your confit legs are ready to roll. They can be preserved this way for up to three months in the refrigerator. The texture is tender, the taste is rich and they can be enjoyed hot, cold, sautéed, in soups, salads.

Yorkshire Pudding

 Ingredients

• 3 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup beef fat

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, beat eggs with milk. Stir in flour. Set aside.
3. Divide beef fat evenly into the twelve cups of a muffin tin, about 1/2 teaspoon per cup. Place tin in oven to melt butter, 2 to 5 minutes. Remove tin from oven, and distribute batter evenly among fatty cups.
4. Bake in preheated oven 5 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake 25 minutes more or until puffed and golden.

Chicken Cacciatore (Hunter Style Chicken)

Chicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce and often includes wild mushrooms. It is frequently referred to as "hunter style" as the word cacciatore means "hunter" in Italian.

Ingredients

• One 3 1/2 pound chicken, cut into pieces
• 2 Tbsp extra virgin olive oil
• 1 cup thinly sliced onions
• 2 garlic cloves, thinly sliced
• 1 cup button mushrooms
• Salt and freshly ground pepper
• 1/2 bottle Sleeveen (Auk winery, Blueberry Amarone )
• 2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

Method

1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions, mushrooms and cook until translucent, stirring occasionally. Push the onions to the side. Season the chicken pieces with salt on all sides. Add the chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side. Add the garlic to the pan and cook a minute more.
2 Sprinkle pepper over the chicken. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.
3 Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew starts to dry out, add a couple tablespoons of water.

Coq au Vin

Coq au Vin is a classic French dish of chicken cooked in red wine, a surprisingly easy way to make delectable chicken.

Ingredients

• 1/2 lb bacon slices
• 20 pearl onions, peeled, or 1 large yellow onion, sliced
• 3 lbs chicken thighs and legs, excess fat trimmed, skin ON
• 6 garlic cloves, peeled
• Salt and pepper to taste
• 2 cups chicken stock
• 2 cups red wine (pinot noir, burgundy, or zinfandel)
• 2 bay leaves
• Several fresh thyme sprigs
• Several fresh parsley sprigs
• 1/2 lb button mushrooms, trimmed and roughly chopped
• 2 Tbsp butter
• Chopped fresh parsley for garnish

Method

1 Cut the bacon into 1 inch by 1/4 inch pieces.
2 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)
3 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
4 Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.
Serves 6. Serve with potatoes or over egg noodles. Peas make a good side for this dish.

Potatoes anyone ?

Garlic Roasted Potatoes recipe

A hearty and heartwarming classic recipe that will complement any dinner. Garlic and potatoes are roasted together, making the perfect succulent side dish. Serve next to juicy steaks or alongside grilled vegetables for a surprisingly easy dinner favorite.

Ingredients:

• 4 large potatoes
• 4 large cloves of garlic, peeled and minced
• 2 tbsp olive oil
• salt to taste

Directions:

1. Preheat the oven to 425 F.
2. Wash the potatoes and cut into large bite-sized chunks, leaving the peels on.
3. Combine potato pieces, minced garlic, and salt in a bowl until potatoes are evenly coated with olive oil.
4. Place potatoes and garlic in a large roasting pan and bake, uncovered, for 30-40 minutes until crispy and cooked through.
5. Serve immediately.
   
   
   
   

Scalloped Potatoes and Onions recipe

Scalloped potatoes are the perfect side dish to a hearty winter meal whether you are serving Thanksgiving Dinner or entertaining your spouse and children. Thin sliced potatoes are baked in a creamy roux until they are bubbling and golden brown. The addition of chopped onions that slowly caramelize as the potatoes cook makes this Scalloped Potatoes and Onions dish unforgettable.

Ingredients:

• 5 large potatoes
• 1 medium onion,chopped
• 3 tbsp. butter
• ¼ c. flour
• 1 ¾ c. chicken broth
• 2 Tbsp mayonnaise
• ¾ tsp salt
• 1/8 tsp pepper
• paprika (to taste)

Directions:

1. Grease a large 2 ½ quart baking dish and set aside. Preheat oven to 325 degrees F.
2. Peel and slice potatoes into thin slices using a mandolin or sharp knife.
3. Layer potatoes and onions into baking dish and set aside.
4. In large saucepan, melt butter; stir in flour whisking until smooth. Slowly add broth, mayonnaise, salt, pepper, and paprika, stirring constantly. Simmer for two minutes or until thick and bubbly.
5. Pour broth over potatoes and sprinkle with remaining paprika.
6. Cover and bake for 2 hours or until tender. Serve immediately.
   
   
   

Lyonnaise potatoes

Lyonnaise potatoes recipe is sliced cooked potatoes and onions and butter cooked with seasonings and parsley.

Ingredients:

• 1 cup chopped onion
• 6 tablespoons butter
• 3 cups cooked sliced potatoes
• 1 teaspoon salt
• 1/8 teaspoon pepper
• chopped fresh parsley

Preparation:

In a large heavy skillet, heat butter over low heat; add onions and sauté until golden brown. Add cooked sliced potatoes to the browned onions. Cook for 3 to 4 minutes, stirring frequently. Add salt and pepper. Sprinkle with chopped parsley.
Lyonnaise potatoes serves 6.

Herbed baked Potatoes

Potatoes are sliced and baked with butter and basil, and sliced onion.

Ingredients:

• 3 medium potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 1 teaspoon dried basil or oregano
• 2 tablespoons melted butter

Preparation:

Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter. Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.

Veal Osso Bucco in Auk Winerys Moose Juice (blueberry-partridgeberry wine)

4 pieces of Veal Shank cut 2” thick

1 cup died carrot

1 cup diced celery

2 cups diced onion

tbsp chopped garlic

kosher salt

fresh cracked black pepper

1 cup tomato juice

1 bottle Moose Juice

beef stock

Heat a large fry pan on the stove top. Season and sear the shanks really well on both sides. Deglaze pan with Moose juice, and then place carrot, celery, onion and garlic in a large roasting pan. Pour remaining wine and tomato juice in the roasting pan as well as enough beef stock to cover shanks. Cover the pan with a lid and place in oven on 250 degrees. Let it do its thing for 2.5 hours and then take the Shanks out of the braising liquid. Take the remaining liquid and reduce to a nice glaze, and be sure to strain it before you use it on the plate. I like to serve this dish with either a truffled mashed potato.

Birch Syrup With Chef Trevor Adamst

Birch Syrup is a rare treat, and today while cutting down firewood for my brother, the idea of syrup came into my mind because of all the birch that was on my plot of land. So i cut basically everything but the beautiful birch trees. Now a lot of them were small, so it would be nice good to wait a while before harvesting from them.

The tapping window for birch is generally shorter than for maple, primarily because birches live in more northerly climates. The trees are typically tapped and their sap collected in the spring (generally mid- to late April, about two to three weeks before the leaves appear on the trees). Birches have a lower trunk than maples, so the pipeline or tubing method of sap collection used in large maple sugaring operations is not as useful in birch sap collection.

Birch requires between 85 and 110 litres of sap to produce one litre of syrup, depending on the tree and the conditions each year. Although it can be made from the black sweet birch and the yellow birch, most birch syrup is made from the white birch tees that grow across northern Canada. 

The sap is reduced in the same way as maple sap, using reverse osmosis machines and evaporators in commercial production. While maple sap may be boiled down without the use of reverse osmosis, birch syrup is difficult to produce this way: the sap is more temperature sensitive than is maple sap because fructose burns at a lower temperature than sucrose, the primary sugar in maple sap. This means that boiling birch sap to produce syrup can much more easily result in a scorched taste

It is semi-sweet, very unusual, and is sometimes described as combining the flavors of caramel, honey, and molasses, with a spicy, balsamic aftertaste. It is used as a glaze for salmon, scallops, or pork tenderloin, in barbecue sauces, marinades, or salad dressings. It has a strong flavor in desserts and is often used as vanilla is used, as an extract. It is nothing like maple syrup, and a little birch syrup goes a long way.

Although I haven't tapped any trees yet, i have cleared of the and to allow the birch to grow more rapidly. I can't wait to pot picture as i follow through with the procedure! Stay tooned!!!
Soon Fresh, home made , all Newfoundland birch syrup will be hitting the plates with Kenson Catering.

Wildberry Maple French Toast

Dipping mixture

2 French loaves (use day old bread for this if possible). Cut on an angle about 1 inch thick. Preheat the oven at 350 degrees.


8 Eggs (beaten)
1/2 cup sugar
1 tbsp Cinnamon
1 Vanilla Bean (split)

Mix all ingredients very well with a blender. Then dip each piece of bread into the mixture and let them sit for a min. Then one by one in a non-stick pan, fry each piece on both sides and place on a baking sheet. When all pieces are done, sprinkle them with Cinnamon and place into the oven.


Wild berry Maple sauce

1 cup brown sugar
1 pint blueberries
2 pint raspberries
2 pint blackberries
Maple syrup (Quebec)
Butter



Place brown sugar into a sauce pan, and heat it up until its a nice smooth liquid. Then add all the berrys. Cook them for a min only and then add the Maple Syrup, and then reduce by 1 half, finish off with a 1 tbsp of unsalted butter.


Dusting

Cinnamon
Icing sugar

Web site is updated Folks, Go check it out

http://www.kensoncatering.ca/ 

 =

In the Mood

In The Mood...a place where culinary creations and musical sensations harmonize. As a forum for local artist our menu accommodates any taste, to feed your palette and nourish your soul with the melodic rhythms of Jazz, Neo Soul, Blues, Latin Beats and R&B. In The Mood fills any appetite with a showcase of musical talents in unison with the culinary arts exhibited by our Celbrity Chef Greg Couillard and Upcoming Chef Trevor Adams.

In The Mood provides a soothing setting for any mood, from the exclusive locale niched in the trendy central west side of Toronto's Entertainment District you can't help but feel you've found a home. In The Mood is home to it's performers as well as it's patrons, to relax, unwind and find the essential time in the mist of everyday life. You engage in an experience surrounded by soft lights, smooth sounds and stylish settings comparable to no other.

We are bringing an urban, peasant feel to your table

Born in Newfoundland, Trevor started his food industry journey at Winchesters, a local hotel restaurant in his home town, Clarenville, Newfoundland as a dish washer. Watching the chefs do their thing from a distance, one could of guessed that it wouldn't be long before the desire for cooking would erupt. In a very short time Trevor was given a chance to prove himself and a love for cooking became quickly apparent.

It wasn't long before he found himself under the wings of Chef and Pastry Chef Chris and Stacy Sheppard at Gaffers Gourmet Bistro, in Clarenville.

As his passion for cooking grew, so did his desire to move. Trevor soon found himself in Toronto where he felt the need to attend the culinary school of George Brown. Over an eight year period, he found himself working at places such as Luce, Rogues, Trattoria Timone and the 360 Revolving Restaurant, at the top of the CN Tower, Canada's own wonder of the world. During this time Trevor mentored under chefs such as Food Networks Robert Rainford, Greg Couliard, Guy Rubino and Michel Fronteddu, where he advocated the importance of only the best quality ingredients making it to the plate.

There is a saying in Newfoundland, ''you can take the man out of the rock, but you can not take the rock out of the man.'' Trevor was feeling a heavy desire to return to his native Newfoundland. So finally in 2009, Trevor made his journey home, and finds himself working at the Fairmont Newfoundland Hotel.

Now in 2012, teaming up with his fiance, Leah Robertson, he has taken steps to bring the passion and the talent that he developed from abroad, and bring them to the tables of his local friends and neighbors, right here in Newfoundland.

Trevor and Leah, now offers their latest Project, Personal Chef Services by Kenson Catering, and with it Trevor says,''I am bringing an urban, peasant feel to your table at home, with the hospitality only Newfoundlanders are known for.''

The Curious Epicure, a trip back in time

 

The TYC program, now commonly known as the Ready to Work (RTW) program, is a national youth internship program, which helps to prepare people for jobs in the tourism industry. The program follows emerit training, as put forward by the Canadian Tourism Human Resource Council and its provincial and territorial partners. It features a mix of classroom and on-the-job training, which provides people with the skills, knowledge, attitudes and experience necessary for long-term stable employment in tourism – one of Canada’s fastest growing industries.
Throughout his journey, Trevor has enjoyed a variety of jobs with increasing responsibility. Having had the opportunity to travel with his work, he eventually returned to his home province with a wealth of experience and an abundant talent.  Trevor is now the Kitchen Manager and Sous Chef at Gaffers Gourmet Bistro in Clarenville.
“It’s a great place to work because there’s no set menu,” Trevor explains. “Everyday I go out and search for the freshest, most interesting ingredients. Then, I bring everything back to the restaurant and figure out what I’m going to make.”
At 23, Trevor’s creative ingenuity and love of cooking have not gone unnoticed. This Chef Apprentice has been the subject of several media stories, helping build the bistro’s brand to the point where it’s now launching a wholesale frozen food line. “It’s going really well --we’re serving all of Newfoundland now,” says Trevor, proudly.
Trevor has continued his studies and plans to be certified as a journeyman chef within the year. Ultimately, he hopes to launch his own TV cooking show to take his knack for making great food from ordinary ingredients to the public. Last year Hospitality Newfoundland and Labrador got him one step closer to that goal by arranging an opportunity to meet TV’s James Barber, and, Adam confides, “He encouraged me to go for it!”

 

 

  

Wild Game Fest

Fall is quickly approaching and this just happens to be my favorite time of the year. I've always said that everyone looks great in the Fall. But this is not why Fall is my favorite time of the year. Its because of the foods that all of a sudden become available to us. The game, the squash, and the vegetables, are just so amazing. The flavours of double smoked bacon, pearl onions and wild mushrooms are mouth watering.  The smell of roasting butternut squash, and the aromas of Cinnamon and maple just sets the mood for romance.

Speaking of mushrooms, my girlfriend and I with a friend of ours were hiking around in the forest where I grew up as a child, and I stumbled upon a gold mine of mushrooms. I found a patch of Chantrelles! The excitement that came over me was as a little child getting a lolly pop, and a big one at that. I took my hat off and filled it. Now, today, I am finding myself creating a dish with these wonderful little specimens.

Now that I mentioned the Foods, Fungus, and the Farmers vegetables, I should mention the Wild Game Festival that I am promoting through Kenson Catering ( www.kensoncatering.ca ), and featuring Rodrigues Winery award wining wines. Focusing on Newfoundland grown and made products, Kenson Catering is preparing a Fall Game Festival. Many of the dishes are going to be braised, and roasted.

You truly do not want to miss out on this. Going from October 14th to November 15th.
Contact me now to book your event!
Chef Trevor Adams

Bemister Function Menu

Hors d'oeuvres

Goose Mousse with Truffle on garlic crustini

Shrimp cocktail

Bacon wrapped scallops

Beef skewers

Vegetable dumplings

Mushroom caps

Course 1

Marinated Heirloom Tomatoes

with Fresh mozzarella cheese and basil drizzled with vincotto and extra virgin olive oil

Course 2

Seared Chilean Sea Bass

on a bed of leek, fennel, and a mixed medley of wild mushrooms

drizzled with a saffron broth

Course 3

Palate cleanser (sorbet)

Course 4

Grilled shrimp and seared sea scallops with Seared Chilean Sea Bass

on potato pure with a Bake Apple Beurre Blanc

or

Braised Veal Osso Buco with truffled mashed potato

and grilled vegetables drizzled with a Rodrigues Black current wine

and beef jus glaze

Course 5

Delicate and rich New York style Cheese Cake with

poached pear topped with Rodrigues Blueberry wine reduction

Chef Trevor Adams launches www.Kenson Catering.ca

I am happy to be launching my web site, go check it out! 
Personal Chef Services by Kenson Catering "www.kensoncatering.ca"


http://www.facebook.com/event.php?eid=197834073593496

Very Special thank you to
Terry @ Reformat, http://www.reformat.ca/
and
Darryl Palmers Photography @ https://www.facebook.com/group.php?gid=317367707573

Newfoundland and Labrador TOURISM INFORMATION

Newfoundland and Labrador TOURISM INFORMATION

About Chef Trevor Adams @ Kenson Catering

""Born in Newfoundland, Trevor started his food industry journey at Winchesters, a local hotel restaurant in his home town, Clarenville, Newfoundland as a dish washer. Watching the chefs do their thing from a distance, one could of guessed that it wouldn't be long before the desire for cooking would erupt. In a very short time Trevor was given a chance to prove himself and a love for cooking became quickly apparent.

It wasn't long before he found himself under the wings of Chef and Pastry Chef Chris and Stacy Sheppard at Gaffers Gourmet Bistro, in Clarenville.

As his passion for cooking grew, so did his desire to move. Trevor soon found himself in Toronto where he felt the need to attend the culinary school of George Brown. Over an eight year period, he found himself working at places such as Luce, Rogues, Trattoria Timone and the 360 Revolving Restaurant, at the top of the CN Tower, Canada's own wonder of the world. During this time Trevor mentored under chefs such as Food Networks Robert Rainford, Greg Couliard, Guy Rubino and Michel Fronteddu, where he advocated the importance of only the best quality ingredients making it to the plate.

There is a saying in Newfoundland, ''you can take the man out of the rock, but you can not take the rock out of the man.'' Trevor was feeling a heavy desire to return to his native Newfoundland. So finally in 2009, Trevor made his journey home, and finds himself working at the Fairmont Newfoundland Hotel.

Now in 2011, he has taken steps to bring the passion and the talent that he developed from abroad, and bring them to the tables of his local friends and neighbors, right here in Newfoundland.

Trevor now offers his latest Project, Personal Chef Services by Kenson Catering, and with it he says,''I am bringing an urban, peasant feel to your tableat home, with the hospitality only Newfoundlanders are known for.''  ""

A walk around downtown

 With the desire to support the local community, I thought It would be most beneficial to take a trot around the downtown area to meet the local buisnesses where I would purchase my products from.

The sun was pounding down and the walk was amazing. The colors and the life was so inspiring. On three street corners, different people were playing instruments, that really set a certain mood, and the local bakery smells, swarm the street.

Croissants, cookies, espresso, wow the smells made my stomach growl. Around the corner I find the "Seafood Shop," where I learn that they will bring in specialty items with a little notice. Further down around another corner I walk into a meat market. Finally, now I know where to get the ingredients that I need to make my sauces and some delicate dishes. This walk the downtown around was totally worth it. Finding out just what I can offer to my clients and getting to know the local suppliers face to face was an experience that I was looking forward to. Its always a great idea to have a personal relationship with them, they are the experts, so learn from them.

Menu for upcoming event

Anniversary Event for Saturday

Apps

Wild mushroom Risotto with Italian Parmesan cheese

Main

Classic French style Duck Confit rested on a potato rosti

and a selection of roasted vegetables with

a Rodrigues Blue berry wine reduction

Dessert

Grand Marnier Crème Brûlée

Chef Trevor Adams

Personal Chef Services by Kenson Catering

http://www.facebook.com/ChefTrevorAAdams

Kenson_catering@hotmail.com

709 764 1078

Duck Confit with Rodrigues pear wine

4 duck legs

1 lemon

Sugar

Salt (kosher)

(3-1) salt-sugar

duck fat

Take two strips of lemon zest for each duck leg and place them under the skin. Heavily sprinkle the salt/sugar mixture evenly all over the duck legs and set for 12 hours. Rinse with cold water.

Submersed in duck fat, cook legs at 150 degrees for approx 1.5 hours. Remove and let cool.

Rodrigues Pear wine jus

Miropox

1 L Dark duck stock

500 ml Rodrigues pear wine

Pinch of Chinese 5 spice

tsp lemon juice

Lightly brown the miropox, then add the pear wine and spice.

Reduce to a Glaze and splash it with a tsp lemon juice. 

http://www.rodrigueswinery.com/

Five bottle sticky rib sauce

I came home from my daily routin today only to find two full racks of pork ribs in the sink. I didn't even make it down over the stairs before I was lost in thought thinking about those ribs and what I could do with them. So into the fridge my head goes, throwing a small pot on the stove top along the way.

Into the pot went about 1/4 cup chopped garlic, about a cup of hoisin, about a cup of fermented black beans, 1/4 cup sesame seed oil, 1 cup orange juice, 1 cup honey, 1/2 cup brown sugar, zest of 1 orange, and about a tablespoon of grated ginger.
Just turn the pot to a light simmer and reduce the mixture until well combined and like a paste that can easily be brushed onto ribs.
About 10 minutes before the ribs are ready to come off the grill or out of the oven, just paste them all over, and repeat this every couple of minutes. you will not be disappointed at all.
 

A great investment of a bottle of wine

It is so nice to get out of the city for a while just to sit back and relax. I thought I would go and visit my brother for a couple of nights. Both evenings I wanted to treat my brother and his wife to a dinner. I had brought a duck breast with me, which I marinated in Red wine and orange juice. Where my brother makes a small amount of wine, I took it upon myself to use half a bottle for the marinade. After marinating it for a few hours, I took the duck out of the marinade and seasoned the flesh with salt and pepper. Then on the fat side a light sprinkled sugar, which will help with the crispiness of the fat once seared. I'm only searing the fat side, and then throwing the duck, directly into the oven. As for the sauce, I took the other half of a bottle and poured it into the pot with half the amount of orange juice. Then added a cinnamon stick, zest of an orange, a chip of dark chocolate, a little touch of sugar and then just put it on the back burner and let it reduce until it has almost a syrup consistency . Be sure to strain the sauce before serving. When the duck reached medium rare, haul it out of the oven and slice it really thinly. Drizzle the sauce over the duck and serve!

Flour less Chocolate Cake

Flour less Chocolate Cake 

 This cake is great for anyone with Gluten issues. Its a cake that I originally made when working as a chef downtown Toronto.  This version I have here the basic one but I've incorporated walnuts, coconut and other interesting things from time to time. Its fun to make with lots of opportunities to actually lick the mixing beaters.

6 eggs separated

1 cup sugar

1 lbs chocolate

3 oz Kahlua

1 cup cream

Pinch of salt

Step 1

place chocolate on double boiler

Step 2

whip egg whites with touch of salt and half sugar,

Step 3

whip egg yokes with remaining sugar, and Kahlua until ribbon stage or really close to it

Step 4

whip cram until stiff peaks

Step 5

fold step 3 into step 4

Step 6

fold step 2 into step 5

Step 7

fold melted chocolate into step 6

Bake @ 325 degrees until a straw comes out clean, and be sure to line the pan with parchment paper. And in the top after it cools 100% add a gnash.

Finished Product

 Great Job Jonathan, on your first attempt, looks great.

Herbed Dijon Rack of Lamb

There are so many different species of animals out there that humans have brought to the table, and honestly there are many that i could do without. But with the case of Lamb, in my opinion they couldn't have brought a nicer thing.

Here in the picture there is a Rack of Lamb that has been Frenched, which basically means bones cleaned for appearance. The lamb itself was marinated in a rosemary, lemon and olive oil mix, then seasoned well with kosher salt and fresh ground black pepper. In an oven safe pan, sear the rack on all sides and place into the preheated oven at 450 degrees for approximately 4 minutes.
After 4 minutes take the pan out of the oven and rub the lamb with a mix of fresh basil, rosemary, lemon juice,  and Dijon Mustard. Be sure to really rub it in well, just not getting it on the bare bones and fire it back into the oven for another 4 to 5 minutes. Then once again haul it out of the oven and let it rest for about 5 minutes before cutting to serve it.
This dish is a one pan dish that is very easy to execute, and you'll love it so much that you'll want to suck on the bones.Enjoy!

Top of the World in Toronto

Recently, I made a trip to Toronto to visit some very special friends. Together we went for walks and enjoyed great company and good food.
One day in particular, we walked around my old stomping ground in the downtown area of the city. It was nice to walk the markets such as China Town and Kensington again. walking through there brought so many stories back to life, I must have been such a moter mouth.


 Days before walking around the city we had made arrangements to dine at a location where i once worked, at the CN Tower. even though i worked there i was yet to eat there in the 360 Revolving Restaurant.


There was the six of us eating there, and for the most part we had different meals. I started off with a calabrese salad, which is a tomato and fresh mozzarella cheese dish that was drizzled with beautiful  olive oil and a house made marination on the tomatoes. For the main coarse I had a chicken with wild mushroom dish, which i ate before i was able to take a picture of, sorry! The dessert i had was so good, but i should have only ate a bite or so because it was so rich. However my friends had the strawberry short cake and i think they one out!
By the time we had our meal the restaurant revolved around so we could see the whole city one and a half times, and finally i got to see the city from costumers eyes rather then from the kitchen window