Chef Q&A

I love the combination of crunchy and creamy, as in recipes like dilled cucumbers with sour cream, hummus topped with roasted chickpeas, and chia breakfast pudding topped with candied cashews and chopped mango.

House-made vegetable, cream of Cremini and Shitake mushroom, sweet corn with roasted artichokes and Poblano chiles, and onion soup made with Yukon Gold potatoes, leeks, and roasted garlic are some of my favorites.

Many of today’s kids have much more sophisticated palates and want what their parents are eating. I suggest offering smaller versions of adult entrees while also pumping up the vegetable component for good health. Vegetarian sushi is an excellent example of this because kids want to eat with chopsticks and enjoy the interactive meal with their family, but may want to start with more familiar fillings like avocado and cucumber than raw fish.

Hearty, umami-rich wild mushrooms do it for me. I use them in many ways—an ancient grain salad with Oyster mushrooms and frisee, a creamy Chanterelle sauce served over roasted carrots and beets, or a noodle bowl filled with udon or ramen and multiple types of mushrooms.

I offer functional beverages that are made with whole fruits and vegetables as well as herbs and spices. Some of my favorites include turmeric, honey, berries, kale, celery juice, and pureed beets for vibrant color.

I love the versatility of RSS Urban Blend. It contains baby red chard, wild arugula, and baby kale. This mixture can work as a flavorful salad, as a sautéed side dish, or be used in smoothies and other breakfast items.

With the emphasis on more plant foods being the norm now, my festive menus have a different spin. I create a reversal of Center of Plate—instead of a large portion of meat with a few vegetables on the side, I serve a large portion of vegetables with meat as an acccent. In Canada it’s deep winter, so root vegetables are a big focus. I love to roast big chunks of produce—like sweet potatoes, parsnips, and kohlrabi. Other favorites include turmeric-roasted carrot rounds with sun-dried tomato vinaigrette, deep-fried avocado bombs, and whole roasted Morrocan-spiced cauliflower with blue cheese and buffalo crema. 

I love to roast squash with Ready-Set-Serve (RSS) Peeled Garlic and olive oil infused with MFC Thyme. Dice the squash into small cubes so that it roasts quickly. Garnish with sweet and crunchy elements, like dried cranberries, sultanas, almonds, pine nuts, sunflower seeds, and pepitas. 

I like to put a bit of fun into the carbonated drinks we make for folks at this time of the year. For a refreshing soda, make a simple syrup with ginger and MFC Sage. Put mixture into a whipped cream dispenser along with mango puree; charge/carbonate with CO2 cartridge for homemade ginger-mango-sage soda. For the after-dinner coffee lovers, fill your whipped cream dispenser with a mixture of strawberry coulis (made with MFC Strawberries), espresso, and condensed milk—charge with a NO2 cartridge and voila! A nitro-strawberry-espresso.

I toss heartier lettuces like romaine, radicchio, or kale with wine and butter-roasted Shiitakes and toasted farro. The lettuce adds crunch, the mushrooms add umami, and the farro gives the salad a toasty, nutty flavor.

Root squashes are a classic side dish going back to the early days of the Americas. Rather than just roasting with butter and maple, I like to glaze with global flavors such as miso, gochujang, or xo sauce. If it’s a sophisticated meal, I turn squash puree into mini souffles spiced with burnt honey or black garlic.

My all-time favorite condiment is chutney. It can be tomato-cilantro, spicy lemon, mango-chile pepper, or honeyed onion. No matter what flavors you choose, chutneys are always the perfect addition to a fantastic meal.

One of my favorite ways to serve potatoes is in a grilled vegetable-potato salad. I sautee potatoes with fines herbs and olive oil, then toss with grilled vegetables to create a colorful, tasty salad.

Roasted beet salads are always a big seller, especially when paired with leafy greens, crunchy nuts, and a soft cheese. In the fall I like to roast baby beets in olive oil and balsamic vinegar, then chop them up. Serve this side dish with crumbled blue cheese and candied pecans.

I really enjoy cooking with apples. They add a natural sweetness and a certain tartness depending on the variety. They pair well with potatoes and give stuffings a festive feel. I like to dice apples and onions and toss with sweet potatoes or Yukon Golds. Mix with salt, pepper, herbs, and olive oil, then roast until the potatoes are tender yet crispy. Great with chicken, turkey, or pork. I also love to put apples in salads or slaws. Mix with arugula, shredded cabbage, and celery leaves. Toss in a citrus vinaigrette—this salad cuts through the richness of heavy dishes.

I think there is a food segment that Eatertainment is missing out on—the healthy, vegan, plant-based segment. With small plates being the "in" thing, these establishments could easily add bowls to the menu such as rice and vegetables, Thai quinoa salad, and Asian salmon and spinach bowls. These dishes are so versatile and any seasonal vegetables work great. Chefs should be taking advantage of the trend, profit, and unlimited possibilities. 

The best foods for transporting are typically salads (leafy greens, healthy grains, or marinated vegetables), and braised or grilled vegetables (especially Brussels sprouts, mustard greens, and radicchio). The main reason salads travel best is because they typically stay cold and are not altered with dressings yet. Braised or grilled produce will also travel well because the preparation method permits longer holding times.

I’ve been seeing more grilled and chilled fruits and melons to counter the rich flavors of spicy bbq sauces.

The Markon Essentials line of vegetables is perfect for when appearance isn’t a high priority, for example when slicing or chopping into soups or sauces. I love the ugly produce movement—preventing food waste—and these items are a part of that.

Ingredients such as cantaloupe, mamey sapotes, salmon, peaches, grapefruit, and papayas are naturally vibrant and packed with flavor. 

The goal for foodservice operators should be to reduce single use plastics, especially straws and cutlery as well as switch to lower impact packaging made with sustainable materials. Markon is taking the first step by leading the produce industry in plastic reduction. It will be an evolution, but first up is replacing the clamshells for MFC Strawberries with new, recyclable cardboard cartons. 

In place of a traditional meat-based burger, I suggest offering marinated MFC Portabella Mushrooms with savory vinegar, high quality olive oil, fresh herbs (such as MFC Basil or MFC Tarragon), lots of ground black pepper, and kosher salt. I roast them in the oven or grill on a charcoal fire. Remove the gills with a spoon to create a type of cup to hold the above ingredients and cook until mushroom centers are tender. Top with aged Provolone cheese and melt under the broiler or on the grill. Slather with pureed peppadew peppers, mayonnaise, and RSS Lemon Juice, then pile high with grilled RSS Sliced Onions, RSS Better Burger Lettuce, and sliced MFC Tomatoes all on toasted brioche buns. 

Here are my versions of some zero-proof classics

• Blackberry Mint Tea is a mixture of blackberry shrub, honey lemon tea, and MFC Mint.
• The Caesar Verde combines roasted tomatillos, clam nectar, coriander, lime salt, pepperoncini, green olives, and MFC Celery.
• The Rose Water Soda contains edible rose ice cubes, rose water syrup, and ginger beer.