Most chefs aim higher than just a plain hamburger stuffed into a squishy. Some add cheese ... some add condiments ... some add lettuce ...
Well, I said to my students, why not just aim for better everything? Let's get better meat, better bread, better condiments and better ... well, better everything.
Wassup is one of the finest meals these students have made. Home-made ciabatta buns still warm from the oven, filled with house-slow-roasted brisket and caramelized sugar onions and sweet, sweet mustard from the sunny fields of Saskatchewan. "There are fancier meals somewhere", I told them, "but few better than what you're going to make." Let's go!
We started four days before our dinner, on Monday making starter (called 'Biga') for our ciabatta buns. Chefs Michael and Noah made it up for us, and gently stowed it in the bottom of an unused cupboard, at the back, in the dark.
How's that for tender care of your food? The biga couldn't be happier though ... it worked perfectly on Thursday.
On Wednesday we started making the brisket, with a group of chefs prepping all the vegetables
The brisket was prepared by removing some of the larger bits of fat marbling (not needed for this dish) and putting on a dry rub of 2 parts coarse pepper to 1 part coarse salt. Chef Ren took care, working with Chef Tai,
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Early on thursday Chef Karlye came into the kitchen at just after 07h00 to help make bread for everyone. By the time the rest of the brigade arrived the dough was made and the clean-up complete.
Then ... time to check on our all-night science experiment (according to one doubting Thomas). Would the brisket be cooked? Would it even be edible? Would it taste good?
Out it came from the oven ... aaaaanndd ...
OMG that smells SO good Chef!
So we got to shredding it with plain old kitchen table forks
We baked all the buns.
We set out our banquet in the kitchen in the area behind the hot line.
We sent Chef Jessica up to the room where a special group of students work in Monarch Park, and they are the ones who do our laundry 3 times a week. Jessica invited all of them, plus their teacher Mr Jay Arrington and the teaching assistants to come down and join us for a real home-made all-Canadian treat.
We lined up (sort of) and washed our hands.
My chef students served our guests
Dan Howell of HiLow Farm, thank you for the outstanding beef!
A particular thanks to Chef Jessica
A very special early-riser thanks to Chef Karlye, our 7 AM bread-maker. You made simply wonderful ciabatta Chef.
Have a good week-end everyone!