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

The disappearing cookbook

This book is flying off Shelves!!

After several trips around town, searching chapters, walmart, Canadian tire, Sobeys  I found only 2 copies left at the superstore. Damn. Get em when they're hot!
If you cant find a copy I have got a book signing coming up in march at Sherwood park Chapters, that will be stocked up!

 

These recipes are quick, for all levels of cooking skill, fresh and taste pretty damn good.

Gluten free-Vegetarians- Vegans>>>> I didnt forget about you!

Healthy has got a new taste.

Chef Sheridan McLaren