A Cooks Life

2012-02-14T08:32:00.000-07:00

Everyone needs to get out and support winterPLAY!! It begins today!

Amazing events around town for the next two weeks...show your Big Spirit!!

www.winterplay.ca

2011-11-28T08:43:00.002-07:00

Pleased to Meat you....

2011-10-28T09:32:00.002-06:00

Prawns Sawridge Style...

2011-10-21T22:47:00.000-06:00

Playing with the IPad2

2011-10-01T09:47:00.000-06:00

A Neat tool for designing plates before-hand!

A Table Tonight...

2011-09-24T22:05:00.004-06:00

Pan Seared U10 Scallop with Peach Puree, Grilled Peaches and Brown Mustard.

Szechuan Peppercorn Crusted Ostrich Medallions with Mango Slaw, Salt Cured

Pineapple and Curried Pineapple Vinaigrette.

Oregano Crusted Lamb Popsicle's with Pistachio Kalamata Tapenade and

Corriander Yogurt.

Sonora Braised Pork Belly with Grilled Corn Crepes and Tomatillo and

Habanero Salsa.

Alberta Beef Wellington with Gala Apple and Yam Galette, Baby Fall Carrots

with Chipotle Butter and Sweet Grass Glace de Viande.

Mexican Shredded Beef with Red Chiles

2011-09-17T08:19:00.001-06:00

A great recipe by Chef de Cuisine Stephanie Valentine at Rancho La Zaca in California. My Father was there for a wedding last week and was thinking of his Lil Hombre and grabbed some recipes...

4 dried New Mexico or Guajillo Chiles, stemmed and seeded
2 Ancho Chiles, stemmed and seeded
One 5-pound Beef Brisket with a layer of fat, cut into 3 pieces
Salt
3 tablespoons Vegetable Oil
1 medium Onion, sliced lengthwise; 1/8 inch thick
4 Garlic cloves, minced
1 teaspoon Cumin seeds
1/4 teaspoon Coriander seeds
5 large Plum Tomatoes (1 1/4 pounds)—cored, seeded and chopped
1 Jalapeño, seeded and chopped
One 2-inch Cinnamon stick
2 cups Chicken stock
Freshly ground Black Pepper
Thinly sliced Scallions, for garnish

In a medium bowl, cover all of the chiles with hot water and let stand for 30 minutes. Drain the chiles, discarding their soaking liquid.
Meanwhile, preheat the oven to 325°. Season the Brisket with Salt. In an ovenproof enameled cast-iron casserole, heat the oil. Sear the meat, one piece at a time, over high heat, turning once, until browned, about 10 minutes per piece; transfer the pieces to a plate as they're browned.
Add the Onion, Garlic, Cumin and Coriander to the casserole. Cook over high heat, stirring frequently, until the onion is translucent, 3 minutes. Stir in the soaked Chiles, Tomatoes, Jalapeño and Cinnamon stick. Return the Brisket to the casserole. Add the stock, season the braising liquid with salt and pepper and bring to a simmer. Cover and braise in the oven until the meat is fork-tender, 2 hours; flip the meat after 1 hour.
Discard the Cinnamon stick. Transfer the meat to a work surface and let cool. Using your fingers, shred the meat.
Working in batches, transfer the contents of the casserole to a blender and puree until smooth. Strain the sauce and return it to the casserole. Add the shredded meat to the sauce and season with salt and pepper. Reheat, garnish the chili with the scallions and serve.

The beef Chili can be refrigerated for up to 5 days or frozen in an airtight container for up to 1 month.

Ya just never know....

2011-09-07T18:53:00.001-06:00

The picture says it all....

2011-07-09T07:29:00.000-06:00

Fort McMurray Top Chef? Oh Yeah, People....

2011-06-30T08:30:00.004-06:00

So this post is a lil bit different than most on here....here is a blog written by local Writer and Blogger Theresa Wells of Fort McMurray....we had a chat last week and this was the result. Everyone Check out her blog at http://mcmurraymusings.blogspot.com

Fort McMurray Top Chef? Oh Yeah, People.

Vision. Passion. These are words that come up a lot in this blog, don't they? That's because for some reason I keep finding people in this city who are the embodiment of those words. I'm starting to think that for some reason this city attracts them as there seems to be an endless source - and people, I met another one recently. He's a local chef (although he refers to himself as a "cook") who works at a successful local hotel restaurant. He has all the qualities I admire. He also happens to have just submitted an audition video for "Top Chef Canada" - and I think he has a genuine shot at this, because frankly I think he's someone to watch.

Ken Bowie grew up in North Bay, Ontario, and attended culinary school there as well. He had been working in the family goldsmith business for eight years when he realized that he didn't want to take over that business as was expected of him. He had a different dream. He wanted to cook. He decided to attend culinary school (Canadore College), and pursue this dream, despite being a bit older than his fellow students. His first kitchen job happened when he applied at a North Bay hotel. He knew the chef was likely to turn him away due to his lack of experience but Ken is a determined individual, and he knew the hotel restaurant needed help on Saturday nights. He told the chef he would work for free until he proved himself and was either hired or shown the door - and by the middle of his very first "free" shift he was hired and being paid. I think this says a great deal about Ken, really - he knows what he can do, and he knows how to get in the door. Those are admirable qualities in anyone, but particularly in a competitive field.

Ken has worked all over the country from the east coast to Sun Peaks BC. He has used every opportunity to learn and to hone his skills, and has managed to rocket through the ranks at every restaurant he has been employed. He has incredible ideas, like last summer when he planted a rooftop garden at the Sawridge Hotel and asked people reading his blog to send him seeds. He received seeds from all over the world, and while there were problems with the garden (too much sun, too much wind) was able to serve produce he had grown at the Chef's Table at the Sawridge. This year the garden plan is a little different, and even more intriguing. Ken will plant a garden at the Food Bank so that those who use the Food Bank will be able to access fresh produce right there as opposed to having to make a separate trip to the grocery store to do so. This shows another aspect to Ken, which is his very real interest and concern for the community. He and his wife (also a chef at the Sawridge) have embraced Fort Mac as their home.

What struck me about Ken is his passion for food. I have written in this blog that I am not a good cook but I am a "foodie". I love good food, and I also love creative people. Seeing this combined in a culinary professional is so delightful. Ken has the ability to visualize how a dish will appear and taste before he's ever made it, and I suspect that's a key quality in an innovative chef. He also has a genuine curiousity about food. This is a man who in his free time prefers to be working on farms and ranches, growing food and herding beef cattle. This is a man who can spend three hours in a grocery store in another country just looking at food items and figuring out how they are used and how he would use them. This is what passionate people do. They take every opportunity to feed that passion, and Ken clearly does. That impresses the hell out of me, people.

I am also struck by Ken's vision. He expects those who work with him and under him to work to the best of their ability, and to achieve their full potential. He doesn't mind mistakes as long as the mistake was one that led to a lesson learned. He wants to see those around him and under him succeed just as his mentors have desired his success. He sees the kitchen as a place where learning is continual, and where every person from the head chef to the dishwasher can teach those lessons (after all, the dishwasher is the one who knows what food goes uneaten, which is key information).

Ken decided to audition for Top Chef for a few reasons, but mostly because he has been encouraged to do so by others (friends, coworkers, his wife). After meeting Ken I completely understand why as there is no doubt that he is a strong contender. Between his experience, passion, vision, and attitude it's very clear that this man is someone who could compete and could in fact walk away the winner. Regardless, though, he is giving it a shot to show others that they can accomplish anything if they try. He is "attempting to live the dream", and people that is an incredible thing to witness. If we only had the courage to all follow our dreams imagine our world! Ken Bowie has the courage. He has the skills. He has the attitude, the presence, the vision, and the passion. And people, you may not have met Ken but let me tell you this - he is someone who represents our community very, very well. Having him compete in Top Chef Canada would be good not only for Ken but for our entire city. I'm excited beyond words about this. I hope they are blown away by his audition video, and I know that once they speak to him they will be as excited about having him compete as I am. He's just that kind of guy.

So, Fort Mac, this is Ken Bowie. Watch out for him, and remember the name, because even if you don't see him on Top Chef I'm pretty damn sure this man will be very well known one day. Remember you heard it from me first, eh?

Spring....

2011-06-06T10:51:00.000-06:00

Still getting cool nights....but the years first greens are beginning to pop out of their buckets!

True North Ranch Rodeo 2011

2011-06-06T08:32:00.002-06:00

This weekend was the Rodeo here in Fort McMurray. So I hit the grounds early to just laze in the sun and enjoy a Cowboy Breakfast and a little bit of Nature....does a body good! So this post is more about life than the food. Every Province has its own distinct culture that goes along with it...and in Alberta it is definitely Oil and Rodeo...

I have to post at least a couple video's of the day....the crowd and the contestants had an amazing time. Thankfully there were no major injuries to any of the contestants or cattle. Attendance was as good as last years...and next years is already in the works. Thanks to all the volunteers and staff of True North Ranch for giving the residents of Fort McMurray an amazing day!!

YeeeHawww!!!

Faces of Fort McMurray-Juan Rippe

2011-05-23T08:23:00.002-06:00

Hearthstone Grille "Coast to Coast" Chowder...

2011-04-29T09:59:00.000-06:00

Not so Wordless Wed....

2011-04-27T10:55:00.001-06:00

At the Sawridge Inn we are lucky to have a staff cafeteria. Every day the entire hotel staff can enjoy a free meal and spend a bit of time socializing with each other. It builds a sense of Family throughout the hotel instead of a bunch of separate cliq's . It's also a small break from the hectic day...

We have a large Filipino influence in the hotel...which I love! Usually gathered around one of the larger tables...with Tupperware spread out its length. They pick and choose certain items out of the chaffing dishes...then add to what is provided with something they have brought from home. Each person at the table bringing one or two its to add to each others plates.

I rarely eat a meal in there...but the Loo is also located there...so I randomly get to gawk at their Daily Feast. Usually as I pass there are multiple offers to sit and try their local food. Usually I will scan the Tupperware and grab something out of it...then rush off to task at hand. With a quick Thanks..,

Yesterday I had to stop..."What the Hell is that!!!"

The reply was "Adidas!"

Not of the shoe variety...but Chickens Feet. Yet again I was shocked. Where the hell did they even get the Chickens Feet from??? I have never seen them for sale anywhere in our Great Oil Patch. I admit I had to think a bit before I dove in and grabbed a pc. To my amazement....they were Freakin AWESOME!

Gelo Palomo had been the Chef de Jour. He is one of the kitchens Shipper/Receiver's. On a number of occasions I have gotten to sample his food...and it is always excellent. It is always something simple yet flavourful. He is always willing to share the recipe and method. To be honest I think I eat more Filipino food than North American during the course of a week. Yet again "Jello" has gotten me to try something new and delicious...way to go Buddy!!

Juan Pablo Rippe... Dueling Tables!

2011-04-17T09:57:00.005-06:00

One of the things I love about being a cook is the fact that you never stop learning. There are always going to be those Chefs out there that think they know it all...but they dont! A cook can learn from anyone...another cook, a customer or even a dishwasher. Every day the limits get pushed just a bit farther. Sometimes this equals moments of shame, pain and disaster. You learn from those moments too. Usually more so from those...

Last night Juan Pablo Rippe learned a few things. It was his first Chefs Table at the Sawridge Inn. He was confident, prepared and gung ho to make it happen. Or so he thought.

Juan is originally from Colombia. A month ago he was promoted to Demi Chef due to alot of hard work on his part and a love of food that shines thru daily. He has worked in both Toronto and the West now. He wishes his Girlfriend was in the West with him...haha. He is the only Spanish influence in the kitchen. He doesn't realize we are learning as much from him as he is from us. Juan is one of the most inquisitive people you will ever meet when it comes to food. We used to joke with him about the fact he used to say "Cool" or "Awesome" to pretty much anything he saw. Now if only I could teach him to say Salmon properly. Sometimes you know someone is going to last in the industry and will some day be a Chef running a restaurant...Juan is one of these people.

So last night was his first chance to showcase his own food. He got to chose each item on the menu...and last night he had to prepare and serve it all. Sounds easy eh!! Ya not so much. You always have a plan and vision of how everything should be produced and look...but it never works out like you want it to. Never haha!!

Juan's first challenge was the fact that it was not just one Chefs Table but two. Similar menu's..but one table received an extra course and the protein was different for the Main. The table of six was to arrive at 6pm ... and at 7pm a table of two was to be his DejaVu moment. So he had his timing and firing figured out in his head accordingly. Challenge two: its quartre to six and a server comes into the kitchen to announce that the six top has arrived. Two seconds later a supervisor comes flying thru the doors to announce the table of two has also arrived..and its now a four top. Now this may not seem like a big deal...two extra people. In reality a Chefs Table can take a couple days of preparation...and u may not have two extra pc's of Duck or Lamb etc. Juan was in luck though-he had prepared for four and last minute it had went down to a two. Now he just had to deal with the fact that he was about to start the "Dance of the Dueling Tables". Oh crap...I need extra plates, Amuse spoons and Steak knives.

Juan is usually pretty sure of himself. He has that Spanish Machismo! Big Cahones! He was out of his element though...and u could see the nerves...the pressure was beginning. His face took on a more pallid tone and as he figgited (is that a word?) with his Mise you could see his hands trembling ever so slightly. He checked and re-checked his prep. Got his plates ready for his amuse bouche then began to cook...as a few items were "doing their thing" on the burners and in the oven...we ran to the first table and he introduced himself and his menu. Back to the kitchen to plate the six pax.

He started with a spoon of Cracked Corn Polenta with a Prosciutto Crisp and a bit of Sprouts for colour. A simple flavourful mouthful to begin. We grabbed the plates and ran to the room. He explained the dish...then we dashed to the second private dining room so he could introduce himself yet again. Back to the kitchen to produce four more Polenta plates...

His Second course for the six was a Grilled Rabbit Sausage with a Cured Fruit Mole Sauce and a Chardonnay Sauteed Spinach with Mustard Oil. His face was becoming even more tense as he danced from the line to his plating table...you could see the first inklings of doubt in his face...but he was still confident. The Mole was perfect...the Rabbit Sausages were nice and moist...the Spinach perfect...and the drunken Figs looked awesome...quick dash to Private Dining Room one. A too quick explanation and a jaunt over to PD 2 to see how they liked the Polenta.....brisk walk back to the Hot Box.

Now it starts to get interesting. In an ideal world both tables would be eating the same plate at the same time. We dont live in a perfect world...the gentle wind is about to become a Hurricane. The table of four needs its second course. A Pomegranate Glazed Brome Duck Breast with a Sweet Potato Galette. The breast came out of the oven a beautiful colour. Quick plate...off to PD 2. Quick explanation of its components (he was starting to get his tongue back now)...quick stop at PD1 to see how they liked the Rabbit...back to work.

Now to reproduce the Rabbit dish for the four pax...and get the Mains going for the party of six....I offered to bring the Rhubarb Pineapple Sorbet to the six pax. My only real offer of help so far. He accepted...I watched him doing the merengue behind the line as I passed with the Sorbet Glasses. Now you have to remember...he is cooking this on the restaurant line. There are four other cooks on the line doing their own dance as the chit machine constantly spews out new orders.

The Main for the six pax was Shrimp Stuffed Alberta Beef Tenderloin with English Pea Risotto, Baby Vegetables and a Shiraz Demi. He made a Horseradish Crisp to garnish with. Juan plated this as his Rabbit was in the oven. Quick plate clean....off to PD1. Now hes beginning to relax a bit...he gets to have a little bit of Happy Time with the six pax. He now knows they are really enjoying everything...he's calming down. Colour is coming back to his face. Back to the kitchen to plate the the Rabbit.

The six pax needs no more plates from the line...its now just dessert from Sara in the Pastry department...whew! Now he gets to start to contemplate what he has already accomplished and focus on the Main course for the four pax. Their Main is to be a Hawthorn Berry Rubbed Bison Tenderloin with the same Risotto and accompaniments as the prior table...but he had alot more time for plating. With much better results. He made an odd comment as I was walking out of the kitchen to check on the four...he asked me to smell the raw Bison. When I returned he had already seared the meat on the grill...it was a lil pc of perfect! I walked to PD2 and cleared the Sorbet glasses...as I walked out I said "this may seem a lil odd...but when your main arrives..make sure you smell the Bison...which created a few chuckles".

He garnished the Bison with Puffed Barley. That was a little experiment that involved several of us in the kitchen. They didn't turn out exactly like any of us expected...but they worked and added a neat component to the plate. Off to PD2...

Juan shot me a looks as he explained the dish to the table...in unison all four of them bent over and smelled the Bison. I let out a giggle as did all at the table. The Ice was Broken...Juan was now completely relaxed and his normal self. He was now at ease with the it all...and I was happy for him.

Both tables ended at almost the same time...and we had our last DejaVu moment of the evening. Sara had prepared a Peanut Butter Confit Cake with Molasses, Malted Peanut Butter Ice Cream and Candied Maple Bacon. A thing of Beauty as always...we have a wicked Pastry Team. The three of us parked the last course on the tables and headed back to the kitchen. As we entered the kitchen Juan realized he had created a small warzone on the table I normally call my own. He mentioned he would start cleaning...but I grabbed the two menus off the line fridge where they had been taped and scribbled on all night...and we headed to the office to discuss how it went.

The tables were sooo happy. His confidence was restored....there was a huge shift in his body language from beginning to end.

We discussed all the aspects of the plates we liked and disliked. How he thought the service had went. What he would do differently next time. The biggest thing I wanted to discuss was what he had learned!! Juan had learned a tonne...and the night had served it's purpose. He had absorbed everything he had done well and everything he hadn't...he now knows what he would change next time. We learn from our mistakes. Organization being the key to success. There will be a next time and he will come up with a brand new vision of his food. I for one am looking forward to it. I was really proud of him!

As I said my goodbye's to staff...he was just beaming! As he should...

Great Job Chef!!

Wordless Wednesday...Mitchell Cattle Co. (Sizin up the Bulls a couple months before sale)

2011-04-06T20:59:00.001-06:00

The Mitchell Cattle Co. produces the BEST BEEF I have ever had!! It has been my pleasure over the past few years to learn so much from them...

No Word Wed...AAA Alberta Beef

2011-03-30T09:16:00.002-06:00

Wordless Wednesday....Pretty Pink Sailboats....

2011-03-16T21:44:00.000-06:00

No Word Wednesday...

2011-03-09T08:52:00.000-07:00

Valentines in the Oil Patch...

2011-02-24T21:15:00.012-07:00

An Amuse to Start...Angry Prawn with Saffron Aioli.

Three Some of Ahi Tuna…

Thinly Sliced Tuna on a Bed of Avocado w/ Sesame Chili Oil

Tuna Rolled in Couscous & Nori w/ Soya Ginger Dip

Tuna Tempura w/ Oyster Glaze

Garden of Eden Salad…

Mixture of Artisan Greens

Fresh Strawberry, Asian Pear, Peaches & Cinnamon Toasted Almonds

Raspberry Champagne Vinaigrette

Red Wine Influenced Octopus Croquettes…

Pickled Spaghetti Squash & Horseradish Aioli

Pork Simultaneously…

Pork Belly Gruyere Cheese Stuffed Mushroom Caps

Thinly Sliced Valbella Prosciutto & Galliano Braised Chanterelles

Taylor Fladgate Port Droplets

Butter Me up …

Butter Poached Atlantic Lobster

Tarragon Leek Rosti Potato, Artichoke Foam & Baby Vegetables

Go Down Under …

Grilled Ostrich & Kangaroo Medallions

Lemon Murtle Risotto, Fosters Demi & Baby Vegetables

Meat Me by the Sea… Scallop & Fresh Tarragon Stuffed Beef Tenderloin

Roasted Pine Nut Shiraz Demi, Black Truffle & Goat Cheese Mash

Baby Vegetable

No Word Wednesday ...

2010-08-11T22:17:00.006-06:00

Monty has Returned...

2010-07-21T10:01:00.005-06:00

Monty's name is actually Lawrence Hartle...Larry to most! I call him Monty because he is the only junior cook I know of that drives a sup'd up Monty Carlo. While living in Ontario I used to oogle my Chefs Monty Carlo...and here a lowly ole cook owns one..haha

Monty is an Alberta Boy!! Except he rarely says "You Betcha" or "For Sure"...fresh outta High School and not your typical teenager. He has a work ethic...and a love of food, which has led to us working together. He reminds me of myself a few years ago...just starting out in the business. Eager to learn...and no experience.

Larry came by his job in a funny way. The Chef was away on vacation and he showed up to ask if we were hiring...he was told we might be... Chef would be back in a few days and he could talk to him then. Well when Chef arrived back...here was this stranger in a white coat and beanie working away. "Did I hire this person??" Monty took it upon himself to just start showing up so that he could learn a few things...this is the kind of attitude and drive that get u hired immediately. He was hired on the spot!

Sometimes no experience is the best experience! You are then able to mold someone into the person you would like them to be. He was of the pliable type lol. Larry started out on the breakfast line...a fast paced lonely line (only one person works it usually) that builds speed instantly if you want to survive...and survive he did. When I arrived on the scene Larry had already been on the line part time on weekends while going to school. Once out of school he opt'd for full time Breakfast. He learned the line quickly and can probably kick my ass easily cookin the menu now...

He isn't much of a talker...you have to force a conversation with him. Slowly he is coming out of his shell (I've even seen him sticking up for himself now)...mind u I scare the crap out of most...I am the complete opposite...loud, brash, in your face... type A personality. When asked something cooking related he usually raises an eyebrow...turns completely red...and just stares at ya...this is when you realize that he doesn't have a freakin clue as to what you are talking about. This had to change...Monty needed the knowledge all cooks require. Luckily we work at the Sawridge and have such a great support system in place. Let the APPRENTICESHIP BEGIN...

He was trucked off to Edmonton to begin his apprenticeship program at NAIT. For two months he was thrown in with other experienced cooks to begin learning the skills of the trade. Any cook worth his weight loves to share his knowledge with someone that wants to learn...and I looked forward to the Facebook messages for help or advice while he was gone. I want Monty to succeed...he is the future of the industry!

Well a month ago Larry returned..

So now he gets to utilize the knowledge he has absorbed. There are book smart cooks that just burn everything they touch...yet can recite Escoffier word for word...and there are real cooks! Larry is going to be a real cook. The eyebrow raises less when asked something now...and you can see the confidence building inside of him. It makes me smile!!

Since his return one of the things Chef has done is removed Breakfast from his life. He is now on the Night Line with Carlito, Rey, Michael, Christina and I. So he is gettin a brand new set of questions posed to him and eyebrow incidents are on the rise again. Once a week he must produce a three course meal for a duece (Chef and a random Sous Chef). Larry is allowed to utilize any product in a fridge or freezer to produce these menu's, and if it cant be found in-house we will order in anything he wishes. The rules to the meal are simple...High End Cuisine! Now Monty's idea of High End is much different than ours...but he's learning that too. In reality I'm proud of even his failures...that's how we learn.

Which brings me to the real reason for this post...Monty is starting to produce Gorgeous Food!! Yesterday was a busy day...we had a million things on the go...and Larry trying to produce his meal while chaos was occurring all around him.

He started with an Amuse-Bouche of a Grilled San Marzano Tomato cup filled with a Spanish Summer Paella...this was going well till in the midst of all hell breaking loose...God decided it was a perfect time to set off the fire alarms...all equipment OFF and outside we go...it sat for half an hour before Chef got to taste it. No Photo ... Next course please

His next course was an Atlantic Seafood Chowder. Now this a daunting thing to make in our kitchen...a kitchen full of East Coasters that know good Seafood. The Boy passed with flying colours!!! Considering he didn't even know how to cook a Scallop till yesterday...he really Rocks even!! The Chowder was velvet-y smooth...the Saffron, Lobster Shells and King Crab gave it a gorgeous colour and flavour. From last weeks mistakes he had learned to correct his garnishes for a dish. He even made Parsley Oil for that little finishing touch.The bowl was Beautiful and I was sooo proud of him.

The Main was not so pretty...so no photo there either. He made Sliders Cubed. One Bison Slider, one Venison Slider and a Moose Slider. The flavour was spot on for all of them. He is now learning not to trust recipes though...the buns he made were like little hand gernades...so we called them Italian Hard Buns lol. The best part of the buns was he also learned not to use the checkered parchment paper we use for Nacho's...all his buns had orange checkered squares baked into them HaHaHa...ya ya he meant to add some excitement to the buns. He made all his own mayo's for the Sliders...then garnished them with Baby Greens and Cipollini Onions. To accompany the the Sliders he made Beet, Parsnip, Carrot and Russet Potato Frites...all with their own Aioli (Flavoured Mayo's made by hand). Upscaled Burger and Fries...

He spent almost three hours Beet Red yesterday. Larry doesn't hide his nerves very well...but neither do I usually. Every time he asked me something he got one of two responses from me " I dont know Larry...this is your menu" or "Yes Chef!". I gave him the odd little nudge as direction..but ultimately I want him to make his own mistakes..because I know he will actually learn from them.

Practice makes Perfect Larry...and your gonna get lots of practice before you have to go back to NAIT for your next tour of duty. Next week it is Rack of Lamb, Pheasant Tenderloins and the rest is to your hearts desire. Dont forget to check out what a Farce is!!

Know that we are Proud of you...even when you fail. We want every success in the world for ya...YOU ARE THE FUTURE

Wicked Job Keep it Up!!!

A Proud Father watching his Kids Grow Up...

2010-07-05T21:37:00.006-06:00

Finally the weather has stopped kicking the gardens ass!! I'm pretty sure it isn't going to snow and destroy it once again...

The Oil Field winds try to do a number on it daily...but they are all fighting back and winning.

So everything is starting to thrive...and I hope it keeps doing so for the next few months. I have multiple batches of Heirloom Tomatoes, various Herbs, Wala Wala Onions, Eggplants and Beans from a friends farm in BC. Long Beans from China. Bush Beans, Greens and Herbs from Italy. Okra and about a dozen other oddities from India. Tomatoes from across Canada. I even have some Watermelons growin. Plus alot of stuff from around the area here...I am sure I have forgotten alot of things...but you will get to see it all as it starts to mature on the Roof. My Grand Father would be sooo proud...I wish he was still around to see it.

Tomorrow night I have a dinner for a few Exec's from each of the Sawridge Inn's around Alberta. Each team includes the Exec Chef from each property....so I figure this is an excellent time to start harvesting for the first time. So I will bring the cam to work tomorrow and shoot some pics of the results of the "First Harvest". From Seed to Plate is becoming a reality...and all in the middle of the worlds largest oil development. A little patch of new life.
I find the time spent building ... and rebuilding the garden to be well worth the effort. When life in the kitchen is getting too hectic...I just go for a lil walk up those stairs and open the trap door to Tranquility. Five minutes of watering and weeding does wonders to recharge the batteries. They are my babies and I am doing my best to nurture and help them thrive daily...

Again I want to thank all the people that have sent me seeds....they are still arriving in the mail. I am still planting what I think will actually make it to maturity in time before the end of the Season.

I think the experiment is a success...even the ones that don't grow are not a failure..they just aren't meant to grow in an Oil Field.
It's been a busy summer...but I will keep everyone updated as often as possible...
Enjoy the sun...

A Global Garden moves to a Roof...

2010-05-17T17:44:00.001-06:00

So I was off today...
Decided I had better get the actual garden started on the roof. A 6'3" tall person should not have to venture up dark black stairs with pipes hanging everywhere to get to his garden....I have the goose eggs as proof. But hey...I am just glad work allowed me to build it. So today construction began.

I asked the maintenance and shipping dept to give me a hand...and we hauled all the buckets, plants and soil up to the roof....Sweet!!!!!!!!! Thanks for the help guys....was very appreciated.

The sun was out....lil fluffy clouds floatin around...couldn't have asked for a better day!! So I moved everything into the area I had decided to grow in. Then went to work sorting out buckets. The way I want it built is to slide one bucket inside the other...the inner bucket is drilled out on the bottom for drainage...and drains into the bottom bucket...the bottom one has on hole drilled a couple inches from the bottom...so there will never be more than two inches of water in each bucket...the roots can grow down into the actual water for that extra lil feed.

Then Chef arrived to see how the progress was goin and inform me I had to get a tarp down under it all to protect the brand new roof...no prob...maintenance had a tarp. Then I positioned a bunch of the buckets around the perimeter of it and began filling them with soil. The whole project has cost only forty dollars so far...that was for the initial soil I purchased today. I will have to source out around fifty more buckets and buy two more loads of soil...so the grand total will be around the $120.00 mark. So cheap considering the size it is actually going to be...

I also purchased some Cow Shit..hahaha...I will work a bit into each bucket over the next couple days. The plants are now on the roof...but I wont transplant them till they are a little more hardened. The initial shock of real sunlight this afternoon had them a lil freaked out....no more sales office for them!! During the next few days I will cut down some local foliage that has sprouted also...to start a bucket of poo water going to add nutrients to the seedings. Over the course of the summer I will also fertilize with fish compost.

So it's official....the "Global Garden has become a Reality!!"

Many thanks to all who have provided advice, materials and seeds. Our adventure has begun...I hope it ends with wicked pics of our kitchen team making plates filled with unusual things you just cant buy!!