Happy Birthday

Chef Joey!

 

Please join us June 11 from 4pm - 9pm or however long you’d like to jump in and out for, on our FREE live streaming class!

Chef Joey will be making a few of his favourites for his own birthday and he wants you to come to his party. Cook along with him or just sit back and relax and enjoy the show.

Download all the information you’ll need for the class including the agenda (recipe start times) and the recipes with the pre-class prep list. It is ideal that you print those out. Pre-prep is key as we have an amazing couple of items but it does depend on how much is done before hand. Plan for about 15 mins of prep per recipe.

We won’t be creating a master shopping list this time as most will not likely join us for all the recipes! Just refer to the recipes for ingredients.

Live streaming TBD but you will be informed prior to class.

If you are cooking with us and want to sign into Zoom you can do that! CLICK HERE for Zoom Link!

https://us02web.zoom.us/j/89598454880?pwd=MzVaZ2NSR25TMVVIeGpDK0NUaHptdz09

Meeting ID: 895 9845 4880

Passcode: 500898

Agenda:

  • 4:00pm - Make Caramelized Lemon Tart dough and chill

  • 4:20pm - Duck Confit preparation

  • 4:40pm - Prepare Caramelized Lemon Tart filling

  • 5:00pm - Vintage Port Ice Cream - no ice cream maker required

  • 5:30pm - Sweet & Spicy Korean Style Pork Bellies with Shitaki Mushrooms- Start to finish

  • 6:15pm - Roll out and bake pie dough

  • 6:20pm - Take out duck to cool and make salad

  • 6:30pm - Make salad dressing and pull duck

  • 7:00pm - Remove pie shell from oven and pour filling in pie shell and bake

  • 7:15pm - Tomato and Basil Risotto - start to finish

  • 7:45pm - Check Tart

  • 8:00pm - Fried Fish with Pecan Butter and Meunière Sauce

  • 9:00pm - Celebrate!!!

Le Bon Temps Roule!

Hurricane

If you want to kick off the evening you can make a cocktail inspired by a drink often sipped along Burbon Street but we’ve made it your own Saskatoon Hurricane!

  • 1/4 cup plus 2 Tablespoons 3 ounces, 85 ml light rum

  • 1/4 cup plus 2 Tablespoons 3 ounces, 85 ml dark rum

  • 3 Tablespoons fresh lime juice

  • 3 Tablespoons orange juice (or Saskatoon syrup!)

  • 1/4 cup plus 2 Tablespoons 3 ounces, 85 ml passion fruit juice

  • 3/4 Tablespoons simple syrup*

  • 3/4 Tablespoons Grenadine syrup

  • Orange slice and cherry for garnish optional

Instructions

  • Combine all ingredients except for orange slice and cherry in a pitcher. Stir to combine. Pour through wire mesh strainer into glass filled with crushed ice.

  • If desired, garnish with orange slice and cherry.

    You can make your own simple syrup by combining equal parts of water and granulated sugar in a small saucepan. Heat to boiling, stirring occasionally, until sugar is dissolved. Cool completely.

Wine Pairing

Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador. She is also a rep. for Pacific Wine and Spirits.

“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”

She has reviewed the exclusive menu you are about to cook and has made a wine pairing to serve with it.

Wine Selection:

  • Pierre Sparr Pinot Grigio - 373332

    Aromas of fruit, apricots, peach. In the mouth as well softly and minerally with a delicate sweetness-acid-relation, a fancy minerality and a firm racy body (just like Chef Joey)!

  • Vina Real Crianza - 714335

    This wine shows shades of medium to deep shiny cherry colour with a purple background. On the nose, intense aromas of ripe fruits (blackberries, blackcurrants) stand out, complemented with subtle hints of oak. Structure and roundness dominate the palate with a good integration of fruitiness and oakiness. The aftertaste is marked by very well balanced tannins and persistent spicy, toasty and balsamic aromas. A long stay in the bottle is the finished touch to this Rioja Alavesa wine's character.

  • Dessert Pairing

    • Taylor Fladgate 10 yr Tawny - 121749

      An exceptionally fine old tawny blend, aged for 10 years in oak casks. Elegant and smooth, combining delicate wood notes and rich mellow fruit, it is bottled for immediate drinking. Taylor's 10 Year Old Tawny may also be served at the end of the meal in the same way as Vintage Port.

Pricing/Delivery:

  • We have special pricing and delivery ($10) from Northmount Liquor (Calgary) if you would like to order it for delivery before class. Email them at info@northmountliquor.ca OR give them a call directly (403 220-0208) and tell them Chef Joey sent ya!