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!