So… bet you guys didn’t know I have a brother. Also bet you didn’t know he’s a chef… and that he took a few days off from work to hang out with me. He lives in Montreal and we haven’t seen each other in about three years…so when I planned my road trip I informed him he would be accommodating me on my way through. :)
About a week before I left Halifax he emailed and said that he wanted to use my visit as an excuse to cook up a storm. Um, OK!! Secretly I had been hoping he would say that.
People! What you are about to see is truly fan-freaking-tastic! Prepare yourselves. I mean it.
Twas a timely process so a small cheese plate and a refreshing beer were placed in front of me…
Three year old Quebec cheddar, Quebec chevre, Brisse Bleu, Parmesano Regiano, fresh fig, cherries, and blackberries…with vanilla infused black peppercorn honey.
Main course prepared in advance: Bone In Prime Rib
Drool-worthy prep: Asparagus wrapped with crab, wrapped in a prawn (jumbo shrimp). Just wait and see what he does with this!
According to Chef Jeremy all good meals start with a pasta course. Palate cleanser. Garganelli Pomodoro…tomato basil sauce with fresh peeled parmesan. (garganelli is hand rolled penne…)
Don’t worry…this is a serving platter…not a portion. :)
Second course: Petite marmite of Bouillabaisse
AKA: French fish stew in a cute little dish :)
Third course: here’s where that crab/shrimp skewer re-appears…it has now been tempura battered. Brilliant!
Alongside a seared scallop with crispy balsamic prosciutto vinaigrette…
And the sneaky bugger managed to get me to enjoy eggplant by not telling me what I was eating. Eggplant Caviar (a puree of roasted eggplant).
Fourth course: Just because he felt like we needed a French item on the menu…Duck Confit on Warm Five Ingredient Potato Salad.
I honestly thought I didn’t like duck but apparently I was wrong. :)
Blue potatoes mixed simply with olive oil, salt, fresh parsley and cherry tomatoes.
By this point we could barely move, but we still had the main course to get to! I should note that each course was not large, but mostly rich foods. We had many leftovers which Jeremy will turn into meals for himself and his girlfriend all week.
He seared the Prime Rib and then roasted it on the barbecue. Served with an Asian inspired sauce and a variety of roasted vegetables.
Roasted spring onions, asparagus, broccolini, and heirloom carrots.
After dinner we all took time to just chat, relax and digest. Actually, Jeremy finally got to eat! Sarah and I ate each course as it came but Jer kept working along and didn’t eat until he had everything done.
A little while later he informed us there was still dessert! Not wanting to miss out on a course of this delicious feast I was determined to fit it in. :)
Local cappuccino gelato topped with hand-whipped cream…
Yes folks…I have definitely died and gone to food heaven. Well, if food heaven is located in my brother’s kitchen. :)