Sneak Peek from Last weekend's Dinner Party

For my most recent dinner party I composed a menu based on a theme of world travel. The host's were avid travellers and loved the idea of a destination menu.

So why not dibble into come international cuisine.

Jim-balaya 

Southern seasoned chicken and sausage, roasted red pepper aioli and crispy wonton.

Pushed together with an adjustable chilli oil to add at your discretion.

Black Bean Soup- Banana Salsa

Enter the velvet smooth world of this dish with sautéed onion, fennel and black bean. Adjusted with the grace of fresh vanilla bean and anise seed. Something different to get your attention.

Striploin Croistini

Marinated "AAA" Alberta Beef Seared, sliced and stretched over a crispy French loaf croistini. Topped with Bearnaise.
Matched up with braised red cabbage and a Stilton Blue cheese and Leek potato Pave. Complimented by peppery rocket greens.

Double Chocolate torte

Crispy crunchy chocolate shell with a creamy Callebaut chocolate filling.

Blueberries and Crème Anglais

Can your guess the regions inspiring each course- some have more than one.

Edmonton's #1 private Chef up for booking.

ChefSheridan.com

4 course Dinner's starting at 90$ per person for the new year.

VIdeo - Open Farm Days Alberta

Follow the link to watch a video which sums up Alberta open farm days.

https://www.facebook.com/photo.php?v=10151877685302419&set=vb.628333800510098&type=2&theater

Open Farm Days is a province wide event to showcase local farms and the foods they produce. Working with local Chefs like myself to showcase the beauty and the process of Alberta food.

So proud to be a part. Thank you to everyone involved!

Experience Alberta!

Learn More @ ChefSheridan.com - Edmonton's #1 Private Chef

Chef Sheridan

Ace Bakery Best Sandwich In Canada Contest

A friend had brought this contest to my attention and I new I was in!
Rules are to use any bread supplied by Ace Bakery to construct your best Sandwich and submit your recipe with a picture.
This is my Sandwich- The Doc’s Advocate

Roasted Turkey with Maple Quinoa Aoili

 I chose the Olive Oval loaf to carry my sandwich and lined it with arugula, edam cheese, gala apple, herb oven roasted turkey and of course the maple quinoa aoili.

This sandwich shouts Healthy, and it’s taste packs a punch.

 

Hopes for numero uno!

 

Chef Sheridan

Lure of an Interactive Dinner party

Sometimes there is more to good food than just it’s taste and presentation alone.

How about exploring the behind the scenes of what’s going on in a dinner party by Chef Sheridan.

You now have the opportunity to see the steps, ingredients and finesse which goes into creating a memorable meal.

 An Interactive Dinner party is set on the same premise as a standard dinner party. The chef is responsible to grocery shop, cook, clean and plan a menu exclusively for your enjoyment. However with an interactive dinner you have a front row seat to follow along and engage in meal preparation as much or as little as your desire.

 

 Each couple is provided recipes to follow along with as we prepare the evening’s menu. Often a recipe is chosen from my cookbook “Healthy Family Recipes” to mix into menu, and of course a signed copy of my cookbook is provided to each couple.

Not only do you have the opportunity to learn some new recipes and methods of cooking, but also hear about the nutritional benefits of the meal being constructed * Perfect for guests with dietary restraints or those looking improve the quality of their everyday meals.

An Interactive Dinner party will begin in the late afternoon, where I arrive at your home with all the essentials for the evening including groceries, cooking utensils, plate ware and recipes. After a quick kitchen setup, the menu is introduced; going into details of locally sourced ingredients, unique foods and the concepts of why the menu is exclusive to you and your guests. We then cook your menu of a starter, main course and dessert.

Interactive dinner parties starting at 185$ per person for groups of 4-8 guests.

Add a wine pairing to your main course for 150$ and 50$ for each additional bottle. Explore the wine and understand the basics of food and wine pairing.
Capture the experience by adding the photo package. A professional photographer will snap photos of the events throughout the evening; collecting photos of you and your guests caught in expression, as well as the finalized plated food.  Also presented on customized disc with decorative case. Valued at 300$

Spots are limited before the Christmas Season. Book today!
Chef Sheridan

Here are some food photos from my most recent Interactive Dinner Party.

Sun Catcher Salad – Romaine, arugula, baby kale tossed with white balsamic vinaigrette complemented with nasturtium, heirloom carrot & tomato.

Crusted Lamb Rack of brown sugar Dijon, quinoa mashed potato and chilli mint zucchini

 

Home-made vanilla bean ice-cream with Sambuca strawberries

 

 

Come step into my office

Every good Chef has a garden... right?
A place to sneak away to when the heat of the kitchen is too much.
Yes, it is pretty chill to run out to the garden and have some easy work in the sun, but it is so much better than just that.
Access to fresh ingredients of your choice. It is something else to plant something and care for it then harvest and eat. From the ground up baby! Cutting down the cost on herbs and veggies never hurts a damn thing either!

Welcome to the Chef Sheridan Garden located at Northern Bear Golf Course.

In my earlier years of cooking, I worked at Northern Bear Golf Course. As I worked through the ranks over the years I  graciously assumed the position of gardener and sous Chef. From day one I was all over the garden with hopes and aspirations of the most complex food factory. This did hit close to home as my first job ever was in a greenhouse- 3 years of working as general labour; watering plants mixing soil etc. So I knew I was on the right track!
I now work closely with Northern Bear Golf Course to provide a showcase garden which we can both benefit from its fruit of the loom.
This summer many herbs and vegetables have been featured in my private dinner parties and other cooking events.

I long list of herbs and veggies are grown in my garden including a few specialty ingredients like apple mint, pineapple sage and nasturtiums.

 Just another step into the standard I provide.

Chef Sheridan>>>>>> The best food in your own home

Healthy Smokin Cooking Demonstration with Chef Sheridan

Smoking foods on your barbecue at home can get your belly rumbling quite easy, but can you do it?
I see it as almost of a staple of summer- the smell that carries from miles away, and you bet im gonna come a runnin when I smell the hickory smoke. Oh boY!

I led  a cooking demonstration at Taste of Edmonton on July 19th to teach 10 participants the easy ways to smoke foods on your barbecue at home. I also placed a large emphasis on the ingredients we choose; whether it be your cut of meat or if you are in a toss up between fresh lemon juice or that bottled lemon garrrrbage.
Consider your side dishes, do they match well, and together are they providing you with a complete balanced meal? Hmmmmm? Hope so, cause its pretty damn easy!

We demo'd a recipe from my cookbook "Healthy Family Recipes" the mighty Redneck Ribs
Each cook had the oppertunity to design their own sauce and smoking flavour for a full rack of pork back ribs. Pork ribs were provided by local "Irving's Farm"

Fireplace Stove World was generous enough to sponsor the event by providing 3 traegar barbecues for us to cook and smoke our ribs on. Thanks for coming out Tammie!

Another hit for this Chef.

Thank you to everyone who came out and supported!

Chef Sheridan
Edmonton Private Chef

Feature Chef @ the Taste of Edmonton

Behold the presidential Dinner of Taste of Edmonton.
A kick off private event for administrative staff and government officials hosted in the sip N savor tent on Thursday July 18th 2013. A celebration of good food and drinks.

Team Chef Sheridan with my Fab crew-Justin Webb, Mike Minarchi, Cassius Era, Chef Sheridan, Dani Thorson, Nikki Crooks, Alyssa Neis, & Janay Bazin

A beauty E z-up tent provided by Custom Shelters, the force to be wreckin with! Need one? Talk to ma hommie Jeff!

 jeff@customshelters.ca

Together we put together 3 menu choices, which is your favorite?

Mushroom stuffed Yorkshire

 with roasted garlic mash and mushroom demi glace. Mushrooms provided by local mushroom farm "Praire Mushrooms"
I cheffed together a mushroom ragout using crimini and oyster mushrooms. Creamy mushroom gold baby!

Jack Chicken with bourbon pan sauce

southern roasted corn and chilli arugula salad.
This Recipe snatched from my cookbook "Healthy Family recipes" Company's Coming.
Another cheese stuffed beauty!

Baby Benny with pistachio Hollandaise. 

You have to be straight off your rocker not to fall in love with this one. I used quail eggs from a local quail farm "Bryconn developments"combined smoked bacon, spinach and a crisp croissant to lay it all together.

We prepped 200 of each of these recipes to serve to our guests.

I thought it would be fun to lighten the load by having my own jelly bean raffle to win a signed copy of my cookbook. Can you guess how many beans?

 I wasn't even close, sure glad I didnt have to count those. Thaaaanks Nikki :D

Good times with some great people! See ya next Year!

You know about this Chef Sheridan guy yet?! Find out more @ ChefSheridan.com

To legit to quit

From the ground up!

 

How many times can you find yourself eating something with ingredients you cant pronounce, never heard of or don’t  wanna know what they really are?
Kinda scary but that’s just the she goes sometimes………… but not every time and not in my kitchen!

 

 

 

Chef Sheridan is working FRESH- From the ground up.

Stop wasting time with concentrates, dried preserved powders and all those other BS shortcuts.
Come on, let’s  make some real food with real ingredients already Freddy!

Chef Sheridan from the ground up baby!

You should try one of these dinner parties

Appy parties are too legit to quit

My latest appetizer Party was for Bernie who was throwing his wife a 50th birthday celebration with friends and family at his home in St. Albert with an outdoor/indoor setting.
Bernie had close to 60 guests in through his home during the evening, who were intrigued to watch a chef at work creating bite size glory.

I made 350 hors deouvres composed of 5 different recipes, and choosing a favorite might take you a couple taste tests.
Later into the night my team and I assisted with serving birthday cake, cleaned up the kitchen and packed up.

Can you imagine not having to clean up after a busy night in your home like this, having your guests impressed with your provided food, have everyone leave not hungry and all for a reasonable price. Sounds too legit to quit.

Check out my appetizer parties on my website and see some more wicked cool photos.

http://www.chefsheridan.com/private-chef/appetizer-parties/

Zing Zing

Chef Sheridan

Whats all this talk about wellington

Crushed another dinner party.
Check out the story and photos on the website.

http://www.chefsheridan.com/wellington-for-ellington/

Mocha-panacotta-cocoa

Say hello to this gem from my latest dinner party. The Mochapanacottacocoa, if that wasnt fun enough to say twice.
This was the final course of 5 for Sue and her 13 guests, who gathered to celebrate her husbands birthday.
We have a mocha flavored velvet smooth panacotta, with a warm chocolate roll and Sambuca strawberries. Light,  simple and fun as hell to eat. Got some mad compliments on this one!

Privileged to work on their mega stove- a gas Wolfe (doesn't get much better than that)

Dinner Parties are blowin up, dont be 2000 & late taking your special guests to restaurants no more. Really impress with multiple course in your own home with yours truly.

- Chef Sheridan #1 dinner party Chef

Here fishy fishy

An amazing experience being out in Shearwater British Columbia with Central Coast Adventures on a super cool fishing trip with the boys!

Just going crazy, pulling out chinook salmon, dungeness crab, spot prawns, lingCod, and red snapper from the deep deep.
One of the first times I was actually able to catch, clean and cook my meal all in one day. Sure makes for one happy chef!

Back at the lodge I even had the chance to play around with these salt water beauties. Im talkin about some cedar smoked Dijon sugar salmon and Beer battered crab legs! LEGIT!
But after a couple upchucks far out on the ocean this land lover was ready to header back to the prairies of Alberta.

CHef Sheridan......YYAAAAAAARRRR Metis

Lots to come this smokin summer 2013 stay tuned

www.ChefSheridan.com

So much Lobster Blood on my hands

For my 2nd year in row I was lucky enough to be the Lobster chef for the annual Ardrossan lobster dinner.
A time a year when the community gets together mingle and enjoy some first class surf and turf.

For the event a silent auction is always hosted to raise funds for the community. I auction off an 4 course dinner party for 8 people. I was happy to see quite a few bids but the lucky number goes to Robin- Cant wait to cook for you!

260 Live lobsters flown in from Nova Scotia the day of the event. Sorry little buds but your journey ends here with this Chef.
I worked with a crew; Mike Minarchi, Cassius Era, & Hayden Maclean to boil up over 30 gallons of court-bouillon- (a liquid for poaching) with fresh lemon, herbs, Chardonnay, and other flavorful aromatics.
Always such a great rush prepping, cooking, cracking and serving 260 live lobsters in less than 2 hours. Yikes! Good work team we killed it!..... literally..ha ha ha..... I guess that's not really funny?
 Thank you to everyone who came out and supported.
I want to mention each Lobster was treated with respect and humane cooking methods and treatments.

Spring Dinners and BBQ's>>>> Ive got em!

Chef Sheridan 

Just because i've got a gnarly website

Sunshine, booze, and Patio food!

It blows my mind how we can change so much with the season. Not a month ago I was tangled in blankets, heat cranked, craving nothing more than a nice rich chicken stew and Stanly park ale.
The times have changed my friend, I wanna get my butt outside soak up some sun and feast on somethin crisp and cool.

 I feel more naturally inclined to make healthier choices this time of year. Not because I know Im gonna have half the clothes on, or because i'll be rockin no shirt behind the boat.- But simply because those light, simple fresh ingredients are just the way to go this time of year. I can feel content and satisfied with a salad for a meal just so long as its done right.

 

Im talkin about goat cheese, red onion, crisp greens, walnuts, pumpkin seeds (ya whatever!) and a nice white balsamic vin.

YOLO MOFO

Sorry this Babe isn't in the book, but maybe i'll write another one.

Check out Chef Sheridan Summer 2013

ChefSheridan.com

Make this book a Canadian Best Seller>>>So damn closeee

http://www.companyscoming.com/cookbooks/healthy-cooking-series/healthy-family-recipes/31/HFR/ 

 

Chef Sheridan Book SIgning @ Chapters

On Sunday March 24th from 11-2pm  I had a great time at the book signing at Sherwood park Chapters. A big thank you! to everyone who came out and supported. I must have signed 80 books!

I just found out this cook book has sold over 7300 copies across Canada and in just 3 short months of being released. So cool!

 Its Online too  http://www.companyscoming.com/cookbooks/healthy-cooking-series/healthy-family-recipes/31/HFR/
Lemme sign yo book!

Chef Sherrriidaannnnn

Black N Yellow whaaa?!

Black Beans and Banana can be the best of friends if you give them the right room to play in- So then this soup must be some kinda mega jungle gym!

Start your soup with onion, fennel and a splash of sambucca to  get this party going and gradually add and puree your beans.
This soup was used in my latest dinner party, and to match the theme and tone of the menu I added a fresh halved vanilla bean to the broth in the last simmering minutes. A beauty smooth velvet finish on a bangin soup.
You can find this one in my cooooooookbooooooookk.
http://www.companyscoming.com/cookbooks/healthy-cooking-series/healthy-family-recipes/31/HFR/

Have you seen the website Yet???

www.chefsheridan.com

Chef Sheridan

Aint gonna stop me now

Who says only kids can play with their food?!

Janga Potatoes!

I had these fun potatoes at my latest dinner party, if your eating with your eyes first, then this plate should almost fill you up!
Super fun to eat and easy on the eyes, paired with a bacon wrapped braised sirloin steak.
 F O R K T E N D E R !
Lemon asparagus. whaddup.

Chef Sheridan Dinner Parties. Join the fun. 

www.chefsheridan.com