Chefs' Tips by ANNA BROOKS photography by DONG KIM
Tricks!
Spring Proteins
There’s so much to look forward to come spring - fresh herbs, fully stocked farmers’ markets, and a diet not so reliant on parsnips and potatoes.
Food-wise, most of us associate spring with all things green: arugula, asparagus, chives, spinach, and peas. But almost every chef will tell you that proteins are the star of every dish, no matter what time of year it is. This month, we asked four local chefs all about spring proteins, and picked up some tasty tips for Easter dinner along the way! Spring is the season Anthony Pittoello, chef at Modern Steak on Stephen Avenue in Calgary, most looks forward to. It’s a time of resurgence for plants and animals, which he says means access to a lot more menu options for chefs, like lamb, salmon, and salsa verde steaks. “Spring is actually a favourite time of year for me,” Pittoello says. “There are still some cold evenings, so a dish like slow-braised short ribs is still relevant, but the warmer days are also starting to show up, so a nice grilled lamb rack or ribeye are great options as well.” For Pittoello, spring is a time to experiment in the kitchen. But when it comes to Easter dinner, he can’t help sticking to tradition and serves up a crispy ham glistening in his signature blueberry balsamic glaze. If you’re also one for tradition, try Pittoello’s recipe for another Easter favourite, grilled rack of lamb with chimichurri!
Grilled Lamb Rack with Chimichurri Serves 4
1 lamb rack (leave rib cap on if you want, or try your hand at Frenching the bone!) 1 Tbs (15 mL) canola oil To taste Salt and pepper 1 Tbs thyme, picked and chopped
10 Alberta's freshest food & beverage magazine - April 2019
