Gastronomical Feast from a Top Chef

Mediterranean Salad

I was driving home from Calgary to Vancouver and stopped over in Kelowna for the night. But before getting to Kelowna which I had earlier informed a friend that I was going to spend the night over his place with my family. While I was driving to Kelowna, he had been preparing a feast of a meal for us. I did not expect the amount of food he had cooked up until I saw it with my own eyes. He is a professional chef in one of the restaurants in Kelowna and have been cooking since a very young age.

Thai Salad

He had learned cooking from his mother and continued to further his skills in Japan in some of the top Japanese culinary schools. Today, his cooking capabilities extends beyond Japanese art of culinary. He is as skilled in Western cuisines, namely Mediterranean, Italian, and Spanish. He is also able to dish our some amazing East Asian cuisines. He had shared his passion in the art of culinary with me and how creative he is in the kitchen with food.

Ox Tail Marinated with Brown Sauce

When we got to his place, he had already prepared and cooked up six amazing cuisines. When I asked him how long did the cooking took him? He replied with a very confident, in less than one hour. He has the skill to orchestrate a wedding banquet. Plan every detail from scratch to finish. That is his level of expertise and he loves to plan wedding banquets and dinners. I definitely did not expect him to prepare such a lavish dinner for us when we arrived. Anyway the presentation was awesome. I could not resist taking photos first before eating because the cuisines were presented with such artistic details.

Rice Butter/Cheese Risotto

They were so colourful and blended well with the ceramic wares and wooden bowls. The aroma of the cuisines were so deliciously tempting. I could smell the butter and cheese from the Rice Risotto. The plater of rice were crafted from fried onions mixed with cooked rice with butter, cheese, chopped peppers, clam, clam juice, sprinkled with parsley and garnished with crab meat. That rice risotto was enough to feed the four of us but he had prepared more than just the rice risotto. My wife on the other hand prefer to start with the salads. There were two types of salads.

Grilled Pork Loin Marinated with Olive Oil & Butter

He had made the mediterranean salad from mixed organic vegetables, cooked shrimps, pieces of smoked salmon and crab meat. The mediterranean salad was further blended in lemon juice, balsamic vinegar and virgin olive oil. The second salad, the Thai Salad was using the same vegetable mixed with cilantro but blended with lime juice, sugar, and special fish sauce. I too liked both the salads as they were really unique and had different flavours. Like I have mentioned, he has the skills to create really good cuisines.

Herbal Spare Ribs

The next cuisine was the Ox Tail Marinated with Brown Sauce but before serving and slicing the pork, the whole chuck of the pork had been in the oven cooked for approximately three to four hours on low heat. For the start it was only marinated with salt and pepper. Only when it was done and right before serving, the brown sauce was added on to the meat. When presenting the meat, several more spoonful of brown sauce was sprinkled onto the ox tail meat. Blenched kailan was used to decorate the plater to bring out the contrasting colours between the brown meat and the green vegetables.

The Best Western Feast

The other two cuisines were the Grilled Pork Loin Marinated with Olive Oil and Butter. This pork loin was oven baked for less than an hour and garnished with blenched broccoli. Finally the Herbal Spare Ribs was rubbed with the Italiano herbal spices before grilling and the white onions were marinated with the Italiano herbs and some butter. Both the spare ribs and onions were placed in the oven for about an hour to cook under medium heat. There were so much good delicious food for us and we had the rear opportunity to enjoy a real Western feast that evening.