Elk Chilli

My wife and I have done our fair share of dinner parties as well as catered quite a few friends’ weddings and the number one most requested item by far is Crystal’s patented chilli. The fact that I’ve been producing high-end catering/resto food for almost fifteen years doesn’t ever factor in. If we’re showing up to the pot-luck you can bet we’re bringing chilli. (more…)

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Roasted Venison with Potato-Watercress Gratin

Venison1Thanks to a whirlwind foraging weekend with Toni I’ve got fresh watercress, I’ve got a venison roast and I’ve got a couple days of holiday dinners to cook my heart out.

Forget the turkey. That’s old news… A Christmas ham? That’s been done. This year I’m going new and different, seasonal and local. This is the kind of rustic, hearty meal that a pioneer family would have sizzling in the hearth on a cold winter’s night. (more…)

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Duck Confit

Duck ConfitDuck is, by far, my favourite thing to cook and eat. Tender, juicy, deep ‘n woodsy, fat and formerly feathery. Fantastic in every way!

I always buy whole ducks, either from the store (usually frozen) or from a local farm (like Christine’s Quackery in Comox) and process ‘em myself. The breasts get sautéed, stuffed, roasted or whatever, the bones get cleaned up and go into a stockpot, the excess fat is carefully removed from all over the bird, chopped finely and rendered, and the legs… Ahh, the legs. They get some extra special treatment. The whole thing is like an event. Duck Day! Hurray! (more…)

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