“Everything you put on that table matters. the details can dramatically elevate the dining experience, like a good quality napkin, artisanal bread or a bottle of S.Pellegrino“
-Chef Grant  van Gameren

Meet Chef Grant van Gameren, the culinary pioneer and driving force behind Toronto’s Bar Isabel, named as Canada’s Best New Restaurant in 2014. We asked him to reveal his sources for inspiration and ingredients, and tell us what’s on his radar for the future.

Capture the essence of what’s happening in the Canadian culinary scene?

Orphans cooking with orphans. In Toronto, the people opening restaurants now are in their late 20’s, early 30’s who haven’t been slugging it out in a brigade-style kitchen for years like the founding fathers. There’s a generation of us rebellious teenagers just opening up restaurants, hiring our friends and taking risks. Hopefully, these young chefs grow into the leaders of Canada’s modern culinary movement.

How do culinary trends impact your menu?

I’m too busy to concern myself with trends. Evolution is made, not speculated. If there’s anything I’m into, it’s about finding something new. Maybe not something new to the world, but new to me. That’s my food trend.

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Earlier this week a fellow staff member and I were discussing our favourite “Fall” things. (Well, in the interest of being transparent, we were complaining about how Summer was soon coming to an end.) We bounced around from one favourite thing to the next. They loved the Fall colours and I mentioned my love of Fall flavours. The conversation slowed and we both went back to work but it stuck with me. When I left work that evening I was in the mood to cook. Below is a classic recipe that I added a slight twist to!

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One of my favourite summer pass times is to BBQ! Whether it is with friends, family or just myself I always enjoy my time in front of the grill. I thought I’d take the time to share one of my favourite BBQ dishes. I hope you enjoy this recipe as much as I do!

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Ingredients

• 1 3 lb. pork loin roast
• 3 tbsp. dried thyme
• 3 tbsp. dried oregano
• 3 tbsp. salt
• 3 tbsp. dried sage
• 3 tbsp. cracked black pepper
• 3 tbsp. dried rosemary

Directions

1. Combine all the ingredients for the rub in a bowl and mix well
2. Rub the pork loin with the dry rub and let sit in the fridge for 24 hrs
3. Place pork into roasting pan and roast in the oven at 325 degrees until internal temp reaches 145 degrees (about an hour) Alternative: Use Nesco 18 Quart Classic Roaster Oven
4. Let roast rest for 15 mins before slicing

Chef Paul Shufelt
chefpaulshufelt.com

Prep. Time: 10 minutes | Yields: 8-10 triangles

Ingredients:

• 1 leftover holiday ham (1 lb.)
• 1 package store bought swiss cheese (8-10 slices)
• 1 pullman loaf of your favourite bread
• 2-3 large pickles
• 3 tablespoons of grainy mustard
• 2 tablespoons of yellow mustard
• 1/4 pound of real butter softened

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Tis the season for holiday entertaining at home, and London Drugs has all the tools you’ll need to wow guests this holiday season.

Chef Paul Shufelt, one of Canada’s most celebrated Chefs, shares his popular Chai Eggnog recipe he’s created, which easily stores and pours for guests using the London Drugs Beehive Beverage Dispenser.

Prep Time: 20 minutes
Yields: About 1 lt.

Ingredients:

• 15 whole cloves
• 1 tbsp. fresh ginger, minced
• 2 cinnamon sticks, broken up
• 1 tsp. vanilla bean paste
• ½ tsp. whole black peppercorns
• 1 cup milk
• 4 Darjeeling tea bags (you can substitute Double Chai Tea if necessary)
• 4 egg yolks
• ¾ cup sugar
• pinch salt
• 1 cup heavy cream
• 2 cups milk
• ½ cup spiced rum (optional, but hey it’s Christmas!)
• Fresh grated nutmeg for garnish

Instructions:

1. Using a KitchenAid Architect Series Food Processor, combine cloves, ginger, cinnamon sticks, cardamom seeds and whole black peppercorns, and pulse to grind
2. Heat the one cup of milk, adding the pulsed spice mix, then steeping the tea bags in for 4-5 minutes
3. Remove from the heat and strain to remove spice mix and tea bags
4. In a pot combine the egg yolks, sugar and salt. Add heavy cream and remaining milk, bring to a simmer slowly, stirring constantly to avoid curdling the mixture
5. Once the mixture coats the back of a spoon it is ready
6. Remove from heat and continue to stir
7. Add the strained steeped milk and either serve warm or chill until cold.
8. Add the liquor right before serving
9. Garnish with nutmeg and serve

Who’s thirsty!