Catering Fun for a Backyard Garden Wedding...

Catering was an avenue I aspired to in the early stages of my food career. I started out doing volunteer catering events from postings at George Brown College where I attended evening culinary classes, worked for a kosher catering company and catering for CIBC bank, and did some of my own gigs. Overtime, I realized the catering business was really hard work and ventured on with other culinary opportunities. My long time pal Chef Fred Oh approached me to partner in a catering venue-- a backyard garden wedding for 65 people. It's been 15 years since I cooked with Chef Oh in his previous cooking school and I happily obliged. His friend Heather's neighbours were getting married, and they planned to remove the fence between the homes so that the food would be prepared and stationed at hers, and the ceremony to take place at the couples. The couple were older, the groom is British from London and the bride Canadian of Hungarian descent. We wanted their friends and family to rejoice in their marriage with some foods from both their heritages, and to serve foods throughout the afternoon that were easy to eat off small plates. Well-regarded Chef Oh is spectacular in customary menu planning and what you'll see in this gallery is all of his ideas and creations. I was just his diligent sous chef :)...

The Kitchen brigade with Chef Frederick Oh, Yvonne and Tania

Two days of prepping ensued at Yvonne's immaculate spacious home and kitchen-- a chef's dream!

Tossing napa, carrots and celery root with malt vinegar in a slaw-- a crunchy tangy salad base for fish and chips and grilled calamari.

Multi-talented Chef Oh is a master fruit and vegetable carver. It took him less than an hour to carve this watermelon. I love this photo of you Chef!

Yvonne on right making long daikon radish curls from a machine. They need to soak in icy cold water for one hour
then removed to keep crisp.The base often served under sashimi in restaurants.

Tania and Yvonne carving up decorative leaves from banana leaves for dessert garnishing. 

Radishes and chili peppers turned into flowers and blossom overnight in cold water.

Awww-- was greeted by my kids with a bouquet of pipe cleaner flowers courtesy of my sis-in-law Yoko. Great photo opp with my veggie carvings!

Ready to rock and roll on the day of the wedding with a slight overcast which cleared up to blue skies as the day moved on. Fred was the King of the Q and the carving station, and I was the woman in charge of the kitchen!

Grilling veggies for a Mediterranean Antipasto Salad

Grilled calamari, pork and beef tenderloins hit the Q!

Susan barks, "get those cucumber slices dried or else!"

Getting appies ready! Baking up anchovy sticks-- anchovy fillets encased in puff pastry and thinly sliced-- to be served as a snack with beer and drinks at the bar. Sausage rolls is a fave with the English, Hungarian and Canadians-- these were served with a beet relish. And cute vegetarian quiches.

On bottom left-- a pot of mushy peas (an English pea mash) mixed with mint chiffonade to be served with fish & chips.

Ahh! Cabbage rolls made to the traditional recipe provided by the bride-- so good!

One of our dashing servers... 

Oh how lovely the shrimp cocktail centrepiece turned out with a head cabbage as the bowl base. Great job Tania!

A beautiful shrimp cocktail centrepiece with homemade cocktail sauce along Greek Salad.

Thinly sliced cucumber salad with sour cream and a sprinkle of paprika-- the bride's family recipe.

Our view of the going ons from the kitchen...

Taking a breather with most of the food and salad plated and ready for the guests...

Both pork and beef tenderloins are thinly sliced, atop crostini brushed with warmed butter and chopped pansies, a scoop of mashed potatoes, and guests' choice of sauces. Pan Seared Pork Tenderloin-- calvados sauce, spiked apple confit and Thai sweet and spicy glaze; Grilled Beef Tenderloin-- red wine sauce, horseradish Chantilly cream and pommery mustard.

The final hurrah of the foods before cake and sweets-- fish and chips!! Can't get any more British than that!

Talk about almost an hour of oil facial steam!!

Halibut fish-- beer battered and deep-fried on a stick served with kettle chips, napa slaw with malt vinegar, mushy peas (an English pea mash with mint chiffonade) and homemade tartar sauce all in an ice cream container. What a brilliant novelty idea by Chef Oh!

Cheese and fruit platters make their way out as we wind down the food part of the venue...

I learned there is such a knife as a Ripple Wave to cut cool ripple-ly cheese and veggies...

The opened area for guests to pass through from the marrying couple's home to the food...

A beautiful chocolate cake by sweet Heather!

Sweets table ready. Nine hours later-- we are ready to wrap up!! 

Intricate and gorgeous carving as always Chef Oh!

Yup, this was definitely a joint comraderie of friendly servers, bartender and kitchen staff!! Congratulations gang-- we totally rocked it! Thank you to Fred for giving me the opportunity to cook with you again after 15 years... I'm sure we'll be cooking together many more...

Taste of the Place Global Food Experience Cookbook Project...

I can't tell you how beyond thrilled I am to collaborate with Julie Cockburn from Bend Oregon on her upcoming cookbook (Update: delayed to Spring '18).  Lovely Julie is a real food advocate, food photographer and writer amongst other talents with a knack for discovering regional cuisines. She has also graced Susan's Savour-It! as my very first guest blogger with her delicious autumn Roasted Acorn Squash with Zingy Greens. Along with 13 other food writers from around the world (including Julie), I had the honour of contributing four recipes (an appetizer, main meal, side and dessert) from my heritage-- Cantonese Chinese cuisine to her much-anticipated Taste of the Place cookbook. Nearing the final stages, we were asked to test each other's recipes which involves noting anything that is unclear or confusing, errors, or ingredients that are a challenge to come by. I tested four recipes by fellow contributor Dana Burlacu Visternicu from Romania, and the results were sensational! Here is an intro. to Julie's book and a sneak peek inside with my experience cooking for the first time Romanian cuisine!

Julie Cockburn's Taste of the Place

Let’s take a journey!

Available Autumn, 2015!

I believe that food should be a fun adventure, opening us to new experiences, and connecting us to other people, places, and cultures.

Far too many people are bored and disconnected in their lives. It’s my experience that a beautiful and tasty meal, especially one shared with friends, can sometimes be the gentle nudge, or even the dynamic spark, that might start to wake a person up to excitement, connection, and enjoyment in life.

That’s what the Taste Of The Place cookbook is all about – having an adventure with food and exploring other places and cultures, without ever having to leave home. Together we will journey through fourteen different areas of the world, exploring each region through its food!

Through my work as a real food advocate, blogger, and photographer, I have had the fortune to meet extraordinary food writers and professionals from all over the world. This project features 13 of those amazing individuals (plus a chapter of my own – for a total of 14 regional experiences).

You will explore 14 different areas of the world, some more familiar such as the Southwest US and Italy, some more exotic like Kenya and Jordan, getting a glimpse into their unique food cultures, along with a series of recipes to create one complete meal from each region. Engaging stories and beautiful photography invite you to explore each region, while enticing recipes draw you into the kitchen to start your own food adventure.

I think it’s such a cool and fun way to connect with other cultures from around the world, and I hope you will think so, too!

As Prachi Grover, contributor for India, beautifully states in her chapter about the Indian kitchen, “Be it everyday life, festivals, celebrations, religious offerings or even mourning, there is no facet of our lives that is untouched by food… Culture, colors and the chaos. Sights, sounds and the smells. Festivals, faiths and the food. I love it all, and what is truly special is that all of these change every few miles.”

-- Julie Cockburn

Who are the contributors? Meet them here.

Here is a glimpse of one of my recipe contributions-- Wonton soup from the China chapter of the Taste Of The Place cookbook.

Julie calls these "little clouds of tastiness in my soup!"

When Julie asked if we would like to test each other's recipes, I knew I wanted to explore a cuisine I never cooked before. I've been deeply conversing with fellow Jamie Oliver Food Revolution ambassador in Romania Mary Balaban about the inspiring work she's doing over there with children-- so Romania easily came foremost to mind. I pulled out my copy of The Foodlover's Atlas of the World to read more about the foods in this East European country nestled in the Balkan Peninsula. I learned their most important staple is corn, milled into fine meal used in polentas-- mamaliga and porridges, and potatoes is a close second. A long tradition of vegetable cookery ensues, particularly during Lent with widely grown beans, sweet peppers, tomatoes, squash, asparagus and eggplant. I've learned that dill is well-loved, an annual herb originating in Eastern Europe, and thus finds many uses in Romanian cuisine. East European cottage cheese is often used in Bucovina, Romania, the home where Dana's meal is centred. It is drier than our North American equivalent with our ricotta or farmers cheese being great substitutes. Sour cream is also a commonplace ingredient. And trout feels at home in the fast mountain rivers of Bucovina!  Now enter Dana's recipes--

Dana's complete meal consisted of Tocinei (potato and cheese pancakes), Trout with Sour Cream and Dill served with Corn and Potato Porridge. And to cap it off with something sweet-- Papanasi (cheese donuts with sour cream and jam).

These potato pancakes are a great appetizer, reminding me of rosti or latkes. Ricotta cheese or cottage cheese (well-drained) used for binding also gives these pancakes a yummy twist.

Crispy, tender and delectable with a sprinkle of fresh dill and sour cream as a dip.

Corn and Potato porridge comes from Bucovina, and is ubiquitously eaten in every home especially in the North. Very easy to make, this comfort staple cooks up thick and replaces potato or bread at meals-- perfect for vegans and vegetarians and anyone cutting down on wheat or gluten. The natural flavours of potato and corn (from corn meal) come together to bring the best of both worlds in a simple side complementary to all meats and fish.

Considered a delicacy, whole trout, its fillets or any white fish will do in this delicious famous Bucovina fish dish with green onions, fresh dill and sour cream. I like cooking it traditionally whole-- in a wide pan, the sauce cooked up thinner and in a smaller pan, saucier. Served alongside the dense corn and potato porridge, it was a match made well on a plate.

One national treasure is Papanasi-- classic flavoursome fried doughnuts and holes made with baking ingredients you have on hand and ricotta or cottage cheese (well-drained). So easy to make in your home kitchen-- I like batch-frying in a small pot to reduce the use of too much oil and to better manage any splattering.

Crispy, pleasantly chewy-- kind of like a dense cruller, and oh-so delicious with sour cream, blackberry or sour cherry jam and a dusting of powdered sugar. Papanasi can also be made in a tasty boiled version too!

Thumbs up Dana from my handsome nephew Caden! Just so happened to be his mom (my sister's) birthday that day-- so this was a nice sweet treat ode to turning another year older!

I had a great experience cooking up and tasting Romanian dishes, and it certainly won't be my last.  As Julie says, "this is about bringing people together over food, even though they are worlds apart!" You are certainly doing this Julie, connecting all of us collaborators through discovery and adventure even before your book is finished-- BRAVO!  I will continue to share information about the Taste of the Place cookbook as we get updates! Also, sign up on Julie's site to receive a free chapter from the cookbook, updates and more. So exciting!

Classic Salad Duos: Creamy Macaroni and Vinaigrette Coleslaw...

As a child, family visits to my cousins were always a treat because that meant picking up a bucket of KFC or Mary Brown's fried chicken. And of course, it can not be complete without a couple salad containers of macaroni and coleslaw! But why buy when you can easily make them your own with most ingredients you already have on hand-- adding your favourite ingredients and doling up your twists! These are ideal sidekicks for all your BBQ or picnic fares offering one salad that is creamy and the other in a vinaigrette. Delightfully essential this past weekend at my kids' birthday picnic park party, especially the coleslaw that doubled up as a crunchy topping for slow cooker BBQ pulled beef sandwiches.

Creamy Macaroni Salad

Makes 12 servings

1 (454 g) package elbow macaroni, cooked according to package instructions
1/4 cup mayonnaise
2 Tbsp. Japanese kewpie mayonnaise (or omit and use 1/3 cup regular mayo)
salt and ground black pepper to taste
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
2 green onions, thinly sliced
1 celery stalk, peeled and chopped small dice
dried parsley and paprika for garnish
lemon wedge for splashing

Mix mayos, salt and pepper, cider vinegar and mustard together in a large bowl. Add macaroni, onions and celery; toss to combine well. Sprinkle with parsley and paprika. For an alternative flavour, try tossing cooked macaroni in 1/4 cup of my Lemony-Dill Yogurt Dip mixed with a few Tbsp. of regular mayonnaise.

Can never go wrong with a classic creamy macaroni salad!

Picnic-toting ready! Bring a small container of mayo to refresh upon serving, as it tends to dry out.

Vinaigrette Coleslaw Salad

Makes 12 servings

1 large green cabbage, halved, core removed and finely shredded
1-1/4 tsp. salt, divided
1 large carrot, shredded or thinly peeled with a vegetable peeler
1/2 red onion, thinly sliced

2 green onions, sliced

1 coloured bell pepper, thinly sliced
1 celery stalk, peeled and thinly sliced on an angle
3/4 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup canola oil
1/2 tsp. celery seeds

1/4 cup chopped fresh parsley (optional)

ground black pepper to taste

Great Additions: For variety, include sliced radishes, fennel strips, shredded zucchini, sliced crisp apples, pears or jicama.

In large bowl, toss cabbage with 1 tsp. of the salt. In separate bowl, toss together carrots, onion, pepper, celery and remaining salt. Let both stand for one hour. In colander, drain cabbage. By handfuls, squeeze out excess moisture, add to veggies and toss to combine.

In a small saucepan, heat together oil, vinegar, sugar and celery seeds; pour over cabbage mixture, add black pepper and parsley; toss well. Let cool; cover and refrigerate for a few hours before serving. (Make-Ahead TIP: Refrigerate for up to five days.)

Crunchy, colourful, flavourful and tangy with a slight sweetness...

Macaroni and coleslaw salads served alongside other sidekicks of Greek Quinoa Salad, and a Lemony-Dill Yogurt Dip for veggie sticks.

A heap of vinaigrette coleslaw, thinly sliced red onions and dill pickles atop of succulent moist tender slow cooker BBQ pulled beef in a freshly-baked kaiser bun is the bomb!!

Happy summer eats!

Best Ever Slow Cooker BBQ Pulled Beef...

I've been meaning to make this recipe again like forever... since my previous job in the test kitchen working with BBQ sauce. It was years ago when I made up a BBQ pulled beef in a slow cooker for a Calgary Stampede promotion and boy, were the results sensational! It immediately came to mind when I was planning my twins' summer birthday this year, with easy portable eats at a playground park with a picnic party! The right beef roast makes tender moist shredded "pulled" beef sandwiches after a long slow simmering in a rich, BBQ sauce for hours. And yup, it was a winner with the old and young alike!

Best Ever Slow Cooker BBQ Pulled Beef
Makes 15 to 18 servings

5 lb. beef roast (a chuck or rump roast or bottom blade pot roast)
3 cups of your favourite BBQ sauce
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup ketchup
2 Tbsp. Dijon mustard
2 Tbsp. Worchestershire sauce
2 tsp. garlic powder
1 tsp. onion powder
black pepper to taste

To finish the sauce: { 2 bay leaves, tomato paste, Worcestershire sauce, Dijon mustard, brown sugar and salt }

I picked up three blade pot roasts instead of one large roast-- Easier to find and I believe cooks through nicer.

Whisk together all the sauce ingredients up to black pepper in the bowl of your slow cooker. Nestle the beef and turn to coat. Cook on low for 8-9 hours or high for 4-5 until the meat is tender and shreds easily. (I set it right before bed and checked on it 7 hours later in the morning. The heavenly aroma wafting in the air woke me up just on time)...

Remove the meat with one hour to go, cover with foil and let stand for ten minutes; then shred or "pull" with two forks. Meanwhile, carefully pour liquid from slow cooker into a pot; skim off fat. Add the bay leaves... Now doctor it up, depending on the brand of BBQ sauce you used and the final taste profile you want to achieve. I played with a mix of tomato paste, Dijon mustard, Worcestershire sauce, sugar and salt. Bring to a boil over high heat; boil until reduced, about 15 minutes; for a thicker consistency, whisk in the sauce a mixture of 1 Tbsp. cornstarch dissolved in 3 Tbsp. water. Discard bay leaves. Add beef back into the slow cooker, pour over the sauce and let it finish cooking the final hour. Serve hot!

P.S. Since I was toting mine to the park, I let it finish cooking two hours before I left the house. Took the bowl out of it's cooking pot, covered it with foil, and set it on two cork boards lining the base of a recyclable grocery bag... made taking along a cinch!

Depending on the amount of fat on the beef, at the end of cooking you may see a pool of oil on the surface.

Be sure to cover the shreds while you prepare the sauce to prevent them from drying out.

Succulent and scrumptious... perfect for hearty sandwiches!

My choice of toppings with thinly sliced red onions, a heap of vinaigrette coleslaw and sliced dill pickles in a freshly-baked kaiser bun.

Other sandwich options included a cold cut sub with hickory sticks and grilled vegetables in pita.

cold cut sub with hickory sticks

What's a sandwich without some salad sides? I made my fabulous Greek Quinoa Salad, Creamy Macaroni Salad and Vinaigrette Coleslaw. Also a Lemony-Dill Yogurt Dip for veggie sticks. 

Grilled peppers, zucchini and eggplants for Grilled Vegetables in Pita.

Yum-MEH!

Happy Birthday dear Étienne and Sébastien! Love you both to the moon and back...

I love my Red Chapter Rock `n Roll Tee-- ambigram word design that you can also read upside down...

A rare threesome shot with my little sister and brother-- it really is Family Forever...

Be well and enjoy the last month of summer magic... still lots of sunshine and fun to be had!