"Healthy Smokin" coming up at Taste of Edmonton with Chef Sheridan

Making my mark In the Edmonton Journal for tomorrow's Paper!

Lunch with Liane Faulder to hype up Chef Sheridan at Taste of Edmonton 2013
Read more about it from the link Below
http://www.edmontonjournal.com/Cooking+with+chef+feature+Taste+Edmonton/8636092/story.html

Behold Chicken Papreeks with Roasted Baby Potato & Plum Slaw

Smack this one out the park with your guests at your next outdoor BBQ
Grab the recipe from the link or Wednesday  July 10th Edmonton Journal.

I cook dinner parties too ya know!

Chef Sheridannnnnnnnnn

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