Earth to Table

Jo-Ann and I had the pleasure of spending a lovely evening last week at the Urban Element. The guest Chefs were Jeff Crump & Bettina Schorman visiting from the Ancaster Old Mill Restaurant to promote their new book, ‘Earth to Table’.

Our menu featured recipes from their new cookbook, including Sweet Potato Gnocchi, Braised Beef Short Ribs (prepared sous-vide), and Sticky Toffee Pudding, which was super sticky and very delish!

The most interesting discussion of the evening was about the sous-vide cooking technique. Sous-vide is French for “under vacuum”, and is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures, in a vacuum sealed package. Although not big proponents of Molecular Gastronomy, Jeff & Bettina have found a place for this method in their restaurant. Otherwise tough cuts of meat, like short ribs, come out tender, and juicy without becoming overcooked.

The food was lovely, the book is beautiful and it was a pleasure to meet both Jeff & Belinda who are doing exciting things in the world of local & seasonal cooking in Canada.