Local Flavours @ Taste of Edmonton

I am proud to announce another year back at the Taste of Edmonton as a feature Chef!

An evening pop-up event in the Sip'n Savour Tent  features foods from vendors from the Down town city market.

Chefs will prepare appetizers using ingredients found at the city market to showcase the bounty of our local agriculture.

Join myself and Chef Annand Ollivierre from Red Fife catering for an exciting evening of taste!
Purchase tickets today through Tix on the Square. http://www.tixonthesquare.ca/event/detail/8524/

Tickets are only 12$!

My menu features 

*Raspberry wine braised elk 

*Herb roasted baby potatoes with goat fresco          

*Vibrant summer green salad with apricot vinaigrette.

Chef Sheridan.com

Spot Light on Alberta food

What I loved my most recent dinner party was its special focus on highlighting Alberta Agriculture.
At this stage of the season the bounty of fresh grown greens, herbs vegetables is becoming greater by the day. The farmer's Markets are getting into action and after a cold long winter Alberta is showing everyone the diversity and glory of our local agriculture.

Innisfail  Lamb Rack - crusted with fresh bread crumbs rosemary and dijon. Brown butter potatoes and rocket.

Press Salad - Baby char, spinach & kale tossed with bacon, goatcheese, pumpkin seeds & red Banana.
Maple & white balsamic viniagrette made with Alberta cold pressed canola oil.

Spring Chicken - Citrus and herb rubbed chicken with double potatoes and heirloom carrots.
Micro greens and Jus.

Apple & Blueberry Crisp - Chef's Signature cinnamon & vanilla bean icecream and walnut crumble.


As we grow deeper into our Canadian summer, farms and greenhouses will continue to show us the lush glory our Alberta sun. Do yourself a favour and visit your local farmer's market and support our local producers. Impress yourself with some new home grown additions to your eating routine.

Booking Dinners for Late July. Reserve your spot today!
-Chef Sheridan

Who Doesn't Wanna be Cooking Outside Anyways

Here's to beer, burgers and barbecues!

I'm not sure what it is, but there is something about the start of spring when you get those first couples days of pure beauty. Calm breeze, blue bird skies and that lonely barbecue in your backyard giving you the eye.

Embrace this opportunity and cook it up for your family and friends. Get up and out, pop by your local grocer and pick up some fresh ingredients  how about ground beef, parsley, jalapeño havarti, dill pickles, iceberg lettuce and some roma tomato; anything and everything you think is going make a burger best for your bite. Just wing it or loosely follow a recipe.

I know the jolly hamburger may have received bad rap from a few fast food chains, but a good ol home made burger made right can be a great addition to healthy balanced diet.
Try choosing extra lean ground beef, fresh cut vegetables and whole grain buns. Make a custom sauce or aoili with fresh garlic. And skip on buttering the bun will ya?

Consider your side dish as well, do away with the fries for today and go with a fresh salad that is light on dressing. Fresh is always best, making a quick salad is a five minute job if you have a good recipe. I have 7 tasty, healthy and best of all quick salad recipes in my cookbook" Healthy Family Recipes"- Company's Coming.

*****Left to Right*****
Bison burger with blue cheese, caramelized red onion & tzatziki

Alberta Beef patty, Canadian cheddar, leaf, tomato, red onion,dill pickle and garlic aoili.

Alberta Beef patty, swiss, portabella, arugula garlic aoili.

Looking for a good burger recipe?

-Rocket Red Sliders Featured in ``Healthy Family Recipes`` - Company`s Coming

It's Spring In Edmonton be happy, Cook something, and follow Chef Sheridan

www.ChefSheridan.com   @ShefSheridan

Private Chef Dinner for a Spring Chicken

A menu that shouts "spring is finally here!"- regardless if there is a little bit of that unspeakable white stuff still on the ground.
Here lies a 4 course dinner that captures the flavours, colour and excitement of the season that changes it all for us Canada!
Here is the menu for the most recent dinner party.

                                Ruby Red Lobster Tail

Citrus poached Atlantic Lobster tail. Paired with custom quinoa and rice mixture, grilled zucchini and eggplant. Complimented with beurre blanc and sugar pea shoots.

Ultimate in tenderness and flavour.

                  Press Salad - Saffron Vinaigrette

 Arugula, Baby Kale & Romaine tossed in saffron & white balsamic vinaigrette

Champagne mango, pumpkin seeds and goat cheese to crack a smile.

                            Spring Chicken

Citrus and herb breast stuffed with Jalapeño havarti- Pan sear oven roast with jus.

Rainbow carrots, sunflower shoots.

Double potato - roasted garlic mash, roasted baby reds.

Delicate bright and cheesy!

                  Sambuca Blueberry & Apple Crisp

Custom crumble with walnut, oat and flax.

Chef Sheridan's signature Cinnamon vanilla bean ice-cream.

No licking your plate please 

Chef Sheridan Custom Dinner parties 4 or 7 courses.

Visit our website to learn more about the packages we offer.

Ultimate dinner experience in the comfort of your own home.

Starting @ 100$ per person. Book now!

Come see what all the hype is about www.ChefSheridan.com

An "A" List Addition To Your Breakfast Routine

With spring just around the corner, I think it may be time to switch up the breakfast routine a little bit with this fast, no mess breakfast banger!

Blackberry Mango Smoothie

Load up on your protein, antioxidants, vitamin C and vitamin A with a simple blend together breakfast.
This recipe is feature in my Cookbook "Healthy Family Recipes" - Company's Coming

Recipe Below.

Chef Sheridan Edmonton's #1 Private Chef.
Now Booking for late may 2014
Please visit www.ChefSheridan.Com

Blackberry mango Smoothie

Serves 2

A recipe with the convenience we sometimes beg for in the morning.  Packed with protein, calcium, vitamin C, & D. A great recipe to play around with by substituting your favourite fruits and making it personal.

1tbsp quinoa flour (RECIPE ALSO WORKS GREAT WITHOUT QUINOA FLOUR)

2tsbp boiling water

1cup chopped mango- fresh or frozen

1/2cup blackberry- fresh or frozen

1tbsp flax seed

1tbsp honey

1tsp vanilla extract

¾ cup 2%  milk

½ cup Greek yogurt

2tsbp cottage cheese

Place quinoa flour in the blender and set to a low speed, gradually pour in boiling water. This should form a paste.Add all remaining ingredients to a blender and pulse until completely combined.

Served chilled.

Breakfast Television Debute

On Wenesday April 2nd I made my debute on breakfast television with City Tv Edmonton.

 I was asked to  host a cooking segment focused around a healthy meal. I chose a recipe which is currently in the works for the next cookbook with Company’s Coming – “400kcal Mains”

Blueberry Halibut on the menu for today! Thick cut halibut splashed with flavours of sage and white balsamic topped with a refreshing blueberry yogurt and crisp Graham cracker.

Below are the links to watch the short video. There are 2 seperate parts.

http://www.btedmonton.ca/videos/3422549158001/

http://www.btedmonton.ca/videos/3422777414001/

Try this refreshing spring bite at home, I posted the recipe below.

Blueberry Halibut
Thick cut halibut splashed with flavours of sage and white balsamic topped with a refreshing blueberry yogurt and crisp graham crackers.
Serves 2
2 – 6oz halibut fillet (centre cut)
1/2 tsp fresh sage chopped
¼ tsp salt
¼ tsp cracked pepper
1tsp blueberry vinegar or white balsamic vinegar
2 tsp canola oil

15 blueberries 
2 tbsp plain Greek yogurt
1 tbsp lemon juice

1/8 cup graham cracker large crumbs
Procedure

Preheat oven to 400F.
Pat fillets of halibut dry with paper towel. On a large plate mix together sage, salt, pepper and vinegar to make a marinade. Add fillets to plate and rub entirely with the marinade. Allow to sit at room temperature for 10 minutes.
In the meantime finely chop blueberries on cutting board, transfer to a small bowl and mix with yogurt and lemon. Mix loosely to create a marbled look.
Heat a large heavy bottomed pan over high heat. Add oil to pan and allow it to be hot. Gently add each fillet to pan. Slightly lower heat and allow the fillet to begin browning- about 2-3 minutes. Once a dark golden colour is achieved flip fillet to sear the other side then place the entire pan into the oven for 8 minutes or until fish is cooked medium moist.
Remove from oven, cover with foil and allow to rest for 5 minutes.
To serve; spread a spoonful of blueberry yogurt over top of the fillet. Top with large graham cracker crumbs.

The pride of the most powerful tool in your kitchen

A must in every kitchen is a good sharp chefs knife; In my opinion this is what separates a cook from a meal maker.

But is this just a bunch of ramble? Aside from cleaner cuts is a sharp knife really going help out the average cook in the kitchen? Or will it cut my fingers clean off rather than just the regular nicks and pokes.

Not only is a sharp knife better for quicker and more precise cuts but it is in fact safer.

A dull knife is more common to slip when you cut vegetables, also you generally need to use more pressure to cut through different foods- more pressure to slide into unsuspecting fingers.

Using a dull knife when cutting herbs, greens and other nutritious vegetables tends to bruise and wilt rather than to gently slice through. This bruising can actually impact flavour, appearance and even nutrient retention in a negative way.

A good chef will hold a lot of pride in their knives; to keep them clean, sharpened and well looked after.

If you find yourself in the kitchen often, and are running low on band-aids then it might be time for you to invest! You can find a great selection of knives at local dealers within your town. I recommend Shun knives.

I recently added a new blade to my collection. Take care of your knives and they will take care of you!

Chef Sheridan