C H E F ’ S TI P S & TR I C KS
Re-setting the Bar: From Public House to Private Residence BY KEANE STRAUB I PHOTOS BY DONG KIM
R
EMEMBER WHEN WE couldn’t wait to get to Friday? It was the end of the work week, something to look forward to, and a chance to blow off a little steam and put aside the hustle for a bit of fun with good friends and good food. As we’ve all come to discover, these days a free-and-easy Friday eve at the local pub with a group of friends, and watching the game or enjoying live music, isn’t an option. This month, we spoke with four Alberta chefs who gave us their spin on pub favourites. We were delighted to discover that instead of menu staples like wings, dry ribs, nachos and beef dips, the dishes created in pubs today are a reflection of Alberta’s cultural diversity. And, they’re a great way to cap off the work week, whatever that looks like these days. Chef Joseph Lavergne, of Calgary’s Freehouse, says that for the last 10 years, he’s been fortunate to work with some of the most driven and talented culinary professionals in the industry. The variety of locally sourced products ignite Lavergne’s creativity. “But,” he continues, “the most inspiring thing to me would have to be the people and patrons. I feel so blessed that I can provide people with an amazing dining experience.” While he admits that he doesn’t get out to the pub much, and these days even more so, he says it’s important to put one’s day-to-day life aside for a minute and enjoy food, drinks, and good company, even if we’ve had to adapt what that means. “I do love a good seven-layer dip,” he says, along with chicken wings and cabbage rolls: “Who doesn’t love a good homemade cabbage roll?” And when it comes to company, Lavergne’s choice is often his daughter,
12 Culinaire | April 2021
Rose. “On my days off, I really look forward to cooking with her.” They enjoy cooking variations on Rose’s grandmother’s chicken curry, a dish that has become a staple in their household, and one that Lavergne says is the perfect end to a long work week.
Chicken Curry Serves 2
1 Tbs (15 mL) neutral oil 2 tsp cumin seeds 2 cardamom pods 3 bay leaves 1 small red onion, thinly sliced 3 Thai chilies 7 garlic cloves, minced 2 Tbs fresh ginger, minced 6 chicken thighs, skin on 1 large tomato, diced 3 Tbs fresh coriander, chopped 1 Tbs turmeric 1½ cups (375 mL) water or chicken stock To taste salt and pepper
1. In a medium pot add oil, cumin seed, cardamom, and bay leaves. Heat on medium until spices become aromatic. 2. Add onion and chilies, and cook until onions are translucent. 3. Add garlic and ginger, and chicken thighs skin-side down. Brown chicken until just over half cooked. 4. Add tomato, coriander, and turmeric. Cook until the tomatoes break down and start turning into a smooth consistency. 5. Add water or stock, season with salt and pepper, and continue to cook for about 20 minutes, or until desired consistency is reached.
