Thusday Night at Dalvay by the Sea

Last Thursday I had the opportunity to assist Chef Hans, my Chef Instructor, at a dinner at Dalvay by the Sea. It was a dinner that was a part of the Fall Flavors Festival that has been going for the past week. The menu consisted of 8 courses, eight different chefs from around the island were responsible for one. Eight chefs that all know each other, some went to school together, some had others for chef instructors, and some had worked together. Put them all in a room and chaos ensues! It was hilarious to see them all tease each other and then all work together.

It was amazing to be a part of. It was like getting into a secret society. A very yummy secret society.Oh, and guess who showed up? Can you spot him?Yup, it's Chef Michael Smith! Again! Jeez, if this keeps going the way it is he and I are going to be besties by the end of the year!

It was a great experience. I got to see the creation of some beautiful and delicious food.

She's back!

Remember this lovely lady? Well, she arrived back in Charlottetown this afternoon...and boy oh boy was I happy to see her!We've already settled into our usual routine...yummy food, constant chatter, laptops, and the Food Network. Oh, and our first dinner together was...drum roll please....Brussels sprouts!She's only back for a few days...but then in a week or so she'll be back for good! Be prepared for some crazy, real, and delicious food in the coming months!

Chef Michael Smith

Last night at school we had a big function. A function for Chef Michael Smith. Do you know him? He's a big deal here on the Island and since he is on the Food Network he's pretty much a big deal everywhere. But if you've never heard of him you can read up here. Chef Michael Smith has a brand new cookbook and that was what this whole function was about. We cooked through the whole cookbook for 150 people. That's roughly 120 recipes. We started prepping 4 days ahead and when Friday came I was ready for mass chaos in the kitchen. And maybe there was but my group was so organized and worked so smoothy that while other groups my have experienced pandemonium all I had was fun. It was a nice break from the usual classes. My favorite part was when all the students walked out and got clapped for by 150 people. It felt pretty dang good. And then there was getting a free cookbook, that was pretty awesome.

Oh, and then there was getting my picture taken with Chef Michael....Man, he is tall!

It was a great night, it was fun meeting my first 'celebrity' chef, and it was awesome working as a team with my other classmates and cooking through that book!

Working 9 to 5, what a way to make a livin'...

Just kidding, I'm not actually working 9 to 5...I just have a thing for Dolly Parton. Really. But I do have a job!

That's right I'm a librarian's assistant! I love the library. I got to either the one in the school or the provincial one at least once a day...sometimes I got to both in one day. I can hear you all shaking your heads and saying 'dork'. It only made sense to get a job there and because I'm buddy-buddy with the Librarian it was easy as pie!

Last night was my first shift. Nobody came in. That was sad. But I practiced taking books out for my self, and then I did some re-shelving...I felt pretty important.

It was uneventful but calming. I think this will be the perfect fit.

So, if anyone is looking to borrow some cook books or watch a cooking demo DVD...I'm your woman.

Gone Fishin'!

Guess what? I went deep sea fishing today! It was wonderful, for 3 hours I was out in a boat far from the shore. It was so quiet and flat...it kinda reminded me of the prairies, minus the wheat and grass. Just blue.

Here are my first fish, they're mackerel, and kinda tiny...
And here I am! (Before I got a sunburn...don't tell Ant!)

I liked watching all the rods in a row going up and down, up and down, it made me giggle. Look at those fish!That's enough fish to feed a small village! If there was anytime to say "Holy Mackerel!" it's now!

Watching one of the fishermen gut the fish was fun too, especially watching the sea gulls diving in to catch the discarded heads and guts. It was just like that scene in Nemo with the sea gulls, "Mine, mine, mine, mine!".

It was a great afternoon! Not only did I catch the first fish but I caught the most! I should get into the competitive fishing circle!!

And guess what I had for supper tonight?

Chocolate Granola

I get up at 6:00 every morning to get to school on time and sometimes I need a little incentive to get out of bed, and then I found it, chocolate granola. I fould it in the book Chocolate Epiphany by the famous pastry chef Francois Payard and decided I had to make it. And now I want you to too!

It all begins with a trip to Bulk barn...

Raise your hand if you like Bulk Barn! Just wait and see what will be created with the contents of this glaringly red bag.

Okay, ready?

Preheat the oven to 350F.
Mix together all of the following ingredients in a large bowl.
Drizzle in a 1/4 cup of honey.

Give it a good mix, and don't be afraid to get a little dirty.
Once it's good and mixed, spread it on a parchment lined baking sheets and bake it for 15 minutes, stirring things up half way through baking.

Once it's done, let it cool completely.

While it's cooling combine 1/2 cup of Raisins and 1/4 cups mini semisweet chocolate chips in a large bowl.
Add the cooled granola and stir it up!
Oowee! Now I'm looking forward to 6 am tomorrow morning! Here's to having a good Monday!

Chocolate Granola

Adapted from Chocolate Epiphany by Francois Payard

1 cup rolled oats

1/2 cup sliced almonds, toasted

1/2 cup chopped walnuts, toasted

1 1/2 cups unsweetened coconut

1 tablespoon brown sugar

1 teaspoon cinnamon

2 tablespoons cocoa

1/4 cup honey

1/4 cup semi-sweet mini chocolate chips

1/2 cup raisins

Preheat the oven to 350F

Combine rolled oats, almonds, walnuts, coconut, brown sugar, cinnamon, and cocoa. Mix in honey. Spread mixture on parchment lined baking sheet and bake for 15 minutes, stirring it half way through. Let cool.

Combine chocolate chips and raisins in a large bowl. Add the cooled granola and stir.

Keep in an air tight container at room temperature for a week or freeze it for a trillion years!

Enjoy!

A Birthday Girl

This is a birthday note to my Cousin Nathalie....'cause she's turning 15 today!
Have a wonderful birthday day, Nate!