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

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