Category

Community

Category

[cooked-sharing]

French Toast with Honeyed Rhubarb

Recipe courtesy of Lynn Ogryzlo, from her cookbook The Ontario Table. Lynn Ogryzlo is a food, wine and travel writer, international award winning author and regular contributor to Look Local Magazine. She can be reached for questions or comments at www.lynnogryzlo.ca

Ingredients

  • • 4 farm fresh eggs
  • • 1/2 cup (125 mL) whole milk
  • • 2 tablespoons (30 mL) pure vanilla extract
  • • 1 tablespoon (15 mL) sugar
  • • 1/2 teaspoon (2.5 mL) ground cinnamon
  • • Pinch of salt
  • • 8 thick slices country bread, 1-inch thick

  • • 3/4 cup (180 mL) heavy cream
  • • 3/4 cup (180 mL) whole milk
  • • 1 vanilla bean
  • • 4 farm fresh egg yolks
  • • 4 tablespoons (60 mL) sugar

  • • 5 tablespoons (75 mL) unsalted butter
  • • 4 tablespoons (60 mL) Niagara honey
  • • 3 cups (750 mL) fresh tart rhubarb, diced

Instructions 

  • In a shallow baking dish, lightly whisk together the eggs, milk, vanilla extract, sugar, cinnamon and salt. Lay each piece of bread in egg mixture for 1 minute per side to soak up the goodness.
  • Meanwhile, combine half the cream and all of the milk in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk, along with the bean. Heat the mixture over medium high heat until small bubbles form around the rim, but do not boil.
  • While the milk is heating up, whisk the remaining cream, egg yolks and sugar until smooth. Dribble a bit of the hot milk mixture into the egg mixture, whisking continuously so the eggs don’t curdle. Continue adding the hot milk until half has been incorporated. Slowly pour the tempered egg yolk mixture into the saucepan with the remaining hot milk and cook over low heat, stirring constantly with a wooden spoon until the custard coats the back of a spoon, approximately 6 minutes. Remove the vanilla bean and set mixture aside to cool.
  • Melt half the butter in a skillet over medium low heat and add the egg-soaked bread slices. Cook until browned, approximately 4 to 5 minutes per side. Transfer the French toast to an oven-proof plate as each slice is cooked and keep the slices warm in a 350F (160C) oven until all are cooked through, approximately 10 minutes.
  • Heat the remaining butter in a saucepan with honey over medium high heat. Stir and cook for one minute. Add rhubarb, cook until warmed through and soft, approximately 4 minutes. Remove from heat.
  • To serve, place 2 slices of French toast in the centre of each of 4 plates, top with vanilla cream and warm honeyed rhubarb.

[cooked-sharing]

The secret to a successful Tuna Poke Bowl is in the dressing that accompanies it. The Ahi Tuna Marinade in this recipe is a perfect balance of salty and sweet. The Baklouti Miso Dressing has a spicy zing to it, making for an interesting dish with a complexity of flavours. This is bound to impress guests and can be served as either an appetizer or meal, with either quinoa or rice as a base.

The oils and balsamic vinegar in this recipe are available at Olivo Fresco in Kerr Village. Enjoy!

Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Recipe courtesy of Olivo Fresco, Oakville. Visit them at olivofresco.com or call 905.844.1452

Ingredients

Ahi Tuna Marinade

  • 2 tbsp soy sauce
  • 1 tsp honey vinegar
  • 1 tsp roasted sesame oil
  • 1 tsp sesame seeds, plus garnish
  • 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1/2" cubed
  • 2-3 scallions, thinly sliced

Spicy Baklouti-Miso Dressing

  • 1 rounded tbsp yellow miso
  • 2 tbsp honey ginger white balsamic
  • 2 tbsp Baklouti olive oil
  • 1 tbsp garlic olive oil
  • 1 tsp dark sesame oil
  • 2 tbsp plain yogurt

Salad

  • 6 cups organic mixed spring greens
  • 1 medium English cucumber, 1/2” cubed
  • 1 large avocado, diced

For Serving

  • 4 cups cooked brown rice or quinoa, cooled to room temperature
  • 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

Instructions 

  • Prepare 4 cups cooked brown rice or quinoa. Set aside and allow to fully cool to room temperature.
  • Prepare the tuna marinade by placing all ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe.
  • Make the miso dressing by adding all ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
  • Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing.
  • Compose the bowl by adding 1 cup of rice or quinoa to the bottom of each bowl. Add a mound of dressed mixed greens on top, as well as the cut up avocado and cucumber. Place equal portions of the tuna on top of the greens. Place cut up nori strips on top of the salads and serve immediately.

This April, Pusateri’s Fine Foods is bringing Whispering Angel, the bestselling rosé from Caves d’Esclans, France, to three of its Toronto locations –  RioCan Oakville Place, CF Sherway Gardens and CF Toronto Eaton Centre – for a series of rosé themed pop-ups.

For three weeks, the pop-up shops will offer a curated rosé experience and will be the only place in the GTA where shoppers can get a first taste of Whispering Angel. Whispering Angel, with its light texture, grapefruit notes and citrus finish, has become the go-to rosé option for wine-enthusiasts.

For those who want to stop and smell the rosé, the pop-up includes:

  • The exclusive chance to sip on Whispering Angel before its release (only 5,000 bottles released in Canada each spring)
  • Three signature drinks, including Frosé – a refreshing and sorbet-like cocktail made with Whispering Angel and brandy, Sea Breeze – a pink lemonade-inspired beverage and Lakeside Sangria –a classic with a tart twist using elderflower, fruits and citruses
  • A rosé pairing platter – featuring Mexican roasted shrimp and cheddar creamed corn, grilled Ontario lamb chop with tzatziki, tomato and oregano and a Gouda and roasted tomato grilled cheese
  • A selection of rosé themed merchandise, including highly sought after champagne rosé gummy bears and roses from Sugarfina, the gourmet candies made for adults

pusateris rose gummy bears

“At Pusateri’s, we know that Canadians eagerly anticipate spring’s arrival, and it’s why we’re helping them kick off rosé season with Whispering Angel and a seasonally inspired menu,” says Angus McOuat, Vice-President of Merchandising and Marketing. “Pairing such an elegant wine with delicious canape platters, created by our Executive Chef, Tony Cammalleri, and using it to make specially crafted rosé cocktails, is the perfect way to give shoppers a taste of spring.”

pusateri's canapes

Pop-up Dates and Locations:

  • Pusateri’s RioCan Oakville Place: April 6 & 7 from 2:00pm–8:00pm, April 8 12:00pm – 6pm, April 9 12:00pm – 5:00pm
  • Pusateri’s CF Sherway Gardens: April 20–22 from 2:00pm–8:00pm, April 23 from 12:oopm – 6:00pm
  • Pusateri’s CF Toronto Eaton Centre: April 27–29 from 2:00pm–8:00pm, April 30 12:00pm – 7:00pm

We had the pleasure of sampling the exquisite canape’s and a glass of Whispering Angel rosé last night, and it was to die for. Be sure to drop by Pusateri’s this weekend and kick off rosé season in style!

Pusateri’s Oakville Place

240 Leighland Avenue (RioCan Oakville Place)

pusateris.com

Every week more than 3,000 students file into the Oakville Academy of the Arts for after school programs to learn about dance, music, fine arts or other artistic skills.

Most come for the fun of it, says owner Heidi Schofield, but often what they learn goes well beyond the skill they’re taught in the classroom, especially those in dance. “They learn to win with grace and they learn to lose with grace, and they build on the camaraderie and team effort but it also teaches them to work hard and manage their time,” says Schofield, who opened the Academy 15 years ago.

The 16,000 square foot building houses the largest music/arts/dance program of its kind in Canada and offers 280 different classes a week. Art classes allow children to unleash their inner artists while young musicians can learn everything from piano to drums or flute. Schofield says many of the 67 teachers are highly specialized in their areas.

Whether your child is interested in the arts or sports, there’s a large array of programs and activities available. At the Bay Area Athletic Club on South Service Road in Burlington, owner Muzammal Nawaz developed fun game-oriented activities to introduce children to martial arts, boxing and kickboxing. “They do games like jab tag where they run and tag someone but also have to use the proper techniques,” notes Nawaz, who used to be a physical education teacher. “I think generally kids want to do something that’s fun and enjoyable but they also want to learn a skill and be successful at it.” Classes are for children as young as four and Nawaz also runs special martial arts program for the after-school crowd as well as a youth leadership program. 

The Burlington Training Centre in south east Burlington has numerous programs, including Bootcamp, Kickboxing, Thai and Brazilian Jiu-Jitsu. They’re offered in the afternoons, evenings and weekends. The Burlington Synchronized Swimming Club is a non-profit and volunteer run club where children and adults can learn the skills involved in synchronized swimming. There are classes for children as young as three (called Aqua Squirts!) where they develop basic swimming skills, and more advanced classes for all ages right up to adults.

After School Programs

If your child is the class clown, they might want to join the Oakville Improv Theatre Company, which runs comedy workshops where they can learn basic improvisation and acting techniques. Kids ages eight to 17 are welcome. Most classes are held at the QE Park Community Centre in Oakville.

Dash Sports is virtually a one-stop shopping site for children ages two to 11 who are interested in sports classes, sports leagues and/or camps. They offer after school and early evening programs, weekend leagues and camps, daytime drop-ins, summer break day camps, winter break day camps, and PA/PD day camps. All programs are available across Halton.

If your child or teen is interested in computer-related activities, Hatch Canada runs a Coding Camp where they can improve their computer programming ability. There are also classes to help children improve their typing, which is a necessary skill in today’s world. Hatch also has a special after-school program where their teachers come to your  child’s school and teach students how to code and give them the skills needed to create their own programs. The classes are offered at all skill levels, including beginner, intermediate, and advanced.  

For something more athletic, there’s the fast-paced sport offered at Cheer Force, which combines gymnastics, stunts, acrobatics and dance, all choreographed into a finely-tuned routine. The Oakville-based program offers introductory classes in cheerleading that teach children as young as three about tumbling skills, jumps and stunts.

No matter what your child is interested in, you will find something fun, stimulating and exciting for them to do after school in Halton.

by Denise Davy

After School Programs

Local Links

Oakville Academy for the Arts
oakvilleacademy.com

Bay Area Athletic Club
baac.ca

Cheer Force
cheerforceinc.com

Burlington Sycronized Swimming
burlingtonsynchro.com

Burlington Training Centre
burlingtontrainingcentre.com

Oakville Improv
oakvilleimprov.com/kids-classes

Dash Sports
dashsports.ca

Hatch Canada
hatchcanada.com

When you’ve got a big birthday milestone approaching, it’s fun to extend the celebration for as long as possible. That’s just what communities around Canada are doing for the country’s 150th, including Burlington and Oakville. Find out what each community has planned to mark Canada’s sesquicentennial this year. 

BURLINGTON
Tourism Burlington has launched a new marketing campaign called Come Home 2 Burlington, which encourages former Burlingtonians to rediscover the city through its events, restaurants, shopping and attractions. Residents are also asked to be #HometownProud ambassadors by inviting family and friends to visit during 2017.

Famous Burlingtonians will share their memories all year about why they’re #HometownProud. Check out a few early entries on Tourism Burlington’s website from Olympian, Mark Oldershaw and Walk Off The Earth band member, Mike Taylor.

The Burlington Art Gallery has plans to welcome visitors with various art events and projects to mark the occasion, including a sesquicentennial quilt project.

For some simple ideas on how to experience the city, Tourism Burlington has listed 150 activities and events online.

OAKVILLE
Just how was the Centennial celebrated 50 years ago in Oakville?  Find out at the Oakville Museum at Queen Elizabeth Park Community and Cultural Centre’s exhibit, “HOME and Native Land: Being Canadian”. The exhibit is currently open and runs until January 2018. On display are artifacts, photographs and interviews of current Oakville residents: 150 voices telling the Town’s story, representing different cultures and traditions from around the world.

Peek inside early immigrant life 150 years ago at the Oakville Museum at Erchless Estate. “From Far and Wide: Tales from a Suitcase” opens on July 1.

The Canada 150 Mosaic Mural Project commemorates Canada’s 150th Anniversary by bringing together 150 communities and thousands of participants to create community murals that visually reflect the history and culture of Canada. Oakville’s community mural is now on exhibit at River Oaks Community Centre.

These are just a few highlights of what’s happening. Be sure to go online to check for updates and find out more ways to explore and enjoy where we live.

by Becky Dumais

Local Links

City of Burlington
burlington.ca/canada150

Tourism Burlington
tourismburlington.com

Town of Oakville
oakville.ca/culturerec/canada-150

There are simple, holistic ways to elevate your mood, broaden your creativity and spark your imagination. One way is to visit an art gallery, a perfect, quiet place to explore, reflect and engage – alone, with friends, or even as a family.

Even if you don’t personally wield a paintbrush, hold a camera or fire pottery in a kiln, you still belong in an art gallery. Places like Art Gallery of Burlington (AGB) and the Oakville Galleries welcome everyone. “We have so many different kinds of people that come in here: families, seniors, kids, and really it’s a place of community,” says Danielle Gibbons, Marketing, Membership & Events Co-ordinator for the AGB. “Art galleries in general have been shown to lower anxiety and alleviate depression, contribute to longevity, and exploring culture and creativity is all very good for your mental health.” Admission is free, so there’s no reason not to visit. “We really want to make this a space that’s open and accessible to everyone which I think we really do with our open studios… you can come in, work on a project, and explore the gallery,” she says.

The Oakville Galleries is a non-profit contemporary art museum with two locations: inside the Oakville Public Library and at Gairloch Gardens. “The thing that always strikes me with contemporary art is that it sparks a conversation,” says Victoria Borg, Communications Co-ordinator for Oakville Galleries. Even though it might be hard to understand what was visible through the artist’s eye, it opens up a dialogue, and Borg says that’s the point: to ask questions. “A gallery is a place for reflection and discovery,” she adds. Staff are always available to give tours or answer any questions. Borg enjoys seeing each new show go up. “For me, working here, it’s exciting to see a new show go up and how the space can be transformed by the different artworks that are being shown.”

town square gallery oakville
Towne Square Gallery, Downtown Oakville

Oakville Galleries runs education programs for adults, kids and the broader community – including parties. They offer summer camps for ages six to 14, March Break Camps, PA Day activities and family workshops. In addition to its camps and classes for all ages, AGB offers Saturday Sessions each month – a fun and affordable way for families to create an art project based on a current exhibition, for a small cost of about $10 for a family of four. “We also offer art therapy programs,” notes Gibbons. These programs are open to individuals who have Alzheimer’s, those who are on the Autism spectrum, or with anxiety disorders. “We focus a lot of our programs on using art as a form of therapy to enrich their lives. We give them another way to communicate with the world.”

To mark Canada’s 150th, AGB will be offering some community projects for the public to come and work on during open studio sessions. “It’s a way to get the community involved in an actual exhibition at the gallery,” says Gibbons. On a bigger scale, quilt artists from across the country will be submitting a quilt square which will be sewn together at the gallery and displayed in an exhibition. The squares are based around the theme of what it means to be Canadian, focusing on the region of where the artist is from. “It will be a nice look at the country through fibre art.”

in2art gallery oakville
In2Art Gallery, Downtown Oakville

Galleries on a more intimately sized scale are equally impressive, including those such as the Towne Square Art Gallery and Native Art Gallery in downtown Oakville. This modern space comprises two floors of stunning art from established and emerging Canadian and international artists. The gallery presents an impressive variety of subject matter, on many forms of media, including oil, acrylic, encaustic, and pastel on canvas, wood and paper as well as sculpture.  What strikes the owner of both galleries, Joanna Tomal, most about the native work, she says is the message, especially the sculptures. “When I touch a sculpture, I can almost feel the legends, the history and the hardship.”

Oakville’s In2art Gallery is another relaxed space where both experienced and new collectors can discover great contemporary art for their home. The owners personally select pieces from over 50 artists across Canada and the subject matter is incredibly diverse.  As one of the owners, Susan Hoeltken explains, “Our shared years of experience as artists and gallery curators is the added value as we help guide the client to the right piece.  We love to talk about art and the creative process.”

Drop in for an impromptu visit to an art gallery near you, or sign up for a class. You never know: it could evolve into a whole new hobby or at the very least something to display proudly in your home. 

by Becky Dumais

Local Links

Art Gallery of Burlington
artgalleryofburlington.com

Oakville Galleries
oakvillegalleries.com

in2art, Oakville
in2artgallery.ca

Towne Square Gallery, Oakville
townesquaregallery.com

Trias Gallery, Bronte
triasgallery.com

Art Space, Oakville
artspaceoakville.com

Burlington Artist Gallery
burlingtonartistgallery.com

[cooked-sharing]

Packed with rich flavours and refreshing at the same time, this delightful Spaghetti Cozze è Vongole is fun to make and will impress your friends. Don’t feel like cooking? Try it on the menu at Michael’s Back Door tonight!

Spaghetti Cozze è Vongole (Mussels & Clams)

Recipe courtesy of Michael's Back Door, Mississauga. Visit them at michaelsbackdoor.com or call 905.822.5751

Ingredients

  • • 1 glass of dry white wine
  • • 1 lb fresh mussels
  • • 1 lb fresh littleneck clams
  • • 4 tablespoons extra virgin olive oil
  • • 8 cloves garlic, minced
  • • 2 fresh green onions, chopped
  • • 1 tablespoon Italian flat leaf parsley, chopped
  • • 1 tablespoon fresh basil, chopped
  • • 1 tablespoon butter
  • • Fresh ground white pepper to taste

Instructions 

  • In a large frying pan, heat olive oil. Add green onion. Sauté for a few minutes, then add garlic. Cook for just a few seconds then add clams, mussels, wine, pepper and parsley (keep some parsley aside for garnish.) Cover with a lid and cook until all the clams and mussels are open. There is no need to add any liquid, the mussels and clams will produce enough of their own liquid that will eventually become the sauce.
  • Add the spaghetti cooked al dente (saving some spaghetti cooking water) and cook for 1 to 2 minutes. Add butter and mix well until the sauce becomes creamy, add some pasta cooking water if it becomes too dry. Remove from the heat, add basil, fresh ground pepper and the remaining parsley.

Chef's hint:

  • Add a little salt to the pasta cooking water, no salt is required for the sauce, the fluid produced from the mussels and clams tends to be salty.

In one corner of this sunny classroom, a group of children are painting pictures, while children in another area are playing games. Across the room, two girls are sitting quietly while eating snacks. It’s not a scene you would typically find in most classrooms where the desks are neatly lined up and children learn from the same lesson. But this is a Montessori learning environment which follows the philosophy that children learn by doing rather than by being told what to do, and that they learn at their own pace. There are several schools in Oakville and Burlington that offer a traditional Montessori approach.

At the Clanmore Montessori School on Lakeshore Road in Oakville, the building itself tells you that something different is going on inside. The original building was a farmhouse built in 1904 and the second addition was designed to look like an old barn and is covered in reclaimed barn board. The green roof is in keeping with the school’s philosophy on green living. Pine trees surround the building and there’s a special magnolia tree where students often go for quiet talks. When the school opened in 1997, there were 50 students (toddler to grade two) compared to 150 now (toddler to middle school).

Clanmore’s Communication Co-ordinator, Anne Mercer, says the school’s approach to learning is based on Dr. Maria Montessori’s observations about the developmental needs and abilities of children, which are addressed both in terms of content and approach as well as subject areas. Rather than being compartmentalized, all facets of a child’s development are addressed, including academic, physical, social and emotional. The key is to take an individualized approach with each child. “What emerges are students who are independent, curious, responsible, self-disciplined, empathetic, and able to collaborate,” says Mercer. “They have strong academics, leadership skills and initiative. They are the best versions of themselves.”

Dr. Montessori’s belief was that you should educate the child for life so that when they become adults, they’re able to contribute their skills, knowledge and talents to the betterment of their communities. Mercer notes that Clanmore creates an environment where children can learn that way. “We discovered that education is not something which the teacher does, but that it is a natural process which develops spontaneously in the human being.” She says the majority of children thrive under the Montessori model, including children who struggle to learn, but children who need constant one-on-one attention may be beyond the resources of a typical classroom.

Breanne Rymes, Director of School Operations at Dearcroft Montessori School in Oakville, also emphasizes the importance placed at their school on a student-centered approach.  Every student has an individualized curriculum that is tailored to his or her abilities and needs.  Lessons are presented one on one or in small groups, ensuring each student receives instruction that is appropriate specifically for that student at that time.  Students are always working at their highest ability in every subject area.  Rymes explains that “with a hands-on, student-centered program, students help drive the curriculum, keeping it interesting and engaging. In addition to using a true Montessori approach, our school regularly has extra classes and programs to ensure students are prepared for the rapidly changing workplace.”

Tammy-Leigh Sage, Director of Fairview Glen Montessori School in Burlington, says the biggest key for success in any child is their ability to self regulate. In a Montessori classroom, if a child has trouble concentrating, the teacher will show them strategies to help them concentrate. Fairview Glen Montessori School has 120 students, from toddler to grade six and, like Clanmore, they’ve seen steady growth since opening in 2007. This year’s enrolment is up by 20 percent from last year. 

Sage says parents often enroll their child during the pre-school years and keep them there once they discover the benefits. What parents like is the philosophy that not every child the same age has the same abilities. “They’re looking for an individualized approach to education where teachers plan individual lessons and where every child has an individual plan for the week,” she says. “There’s also a big emphasis on the community and what you can contribute.” She also states that studies have shown that children who attend a Montessori school have an ability to think critically and are more skilled at using their time.

To see if your child would benefit from a method of education that’s beyond a typical classroom setting, consider attending the Oakville Independent Schools open house event on Saturday, January 21st from 10am – 2pm. Visit www.educationoakville.com for more information.

by Denise Davy

Local Links

Fairview Glen Montessori School
fairviewglen.com

Clanmore Montessori School
clanmore.ca

Dearcroft Montessori School, Oakville
dearcroft-montessori.com

Rotherglen School, Oakville
rotherglen.com

Headon Forest Montessori, Burlington
headonforestmontessori.com

Burlington Montessori Preschool, Burlington
burlingtonmontessori.com

Hopedale Montessori School, Burlington
hopedalemontessori.ca

Childventures Early Learning, Burlington
childventures.ca

Western Heights Montessori Academy, Oakville
westernheightsmontessori.com

Trafalgar Ridge Montessori School, Oakville
trms.ca

Glen Abbey Montessori School, Oakville
glenabbeymontessori.com

[cooked-sharing]

Seared Scallops, Orange Beurre Blanc

Recipe courtesy of Fuego Tapas Bar, Oakville. Visit them at 151 Lakeshore Rd. E. or call 289.837.3473

Ingredients

  • 8 U-10 scallops, dry
  • ½ cup fresh squeezed orange juice
  • ¼ cup white wine
  • 4 oz cold butter, cubed
  • Vanilla salt to finish

Instructions 

  • Remove abductor muscle from side of scallop if present and dry well on paper towels.
  • Place a heavy bottomed sauté pan on medium to medium-high heat. Add a touch of vegetable oil to pan and sear the scallops for 2-3 minutes until you have a caramelized crust. Turn and repeat for another 2 minutes or so. Remove to a clean paper towel lined plate to blot.
  • Place fresh squeezed orange juice in a sauté pan and reduce by at least half. Add white wine and continue to reduce by half again. Cut cold butter into smaller pieces and pop a couple in at a time off the heat, swirling the pan to emulsify the butter sauce. Continue this process until all of the butter is incorporated.
  • Immediately plate the scallops and spoon the butter sauce over to glaze. Finish with a good pinch of vanilla salt. You can find vanilla salt online, but a great substitute is to split a vanilla bean and scrape the pulp into the orange reduction. The vanilla notes are what complete this dish.

[cooked-sharing]

Like it or not, winter is coming! And this is the perfect recipe to counteract the coming cold weather. If your busy holiday schedule doesn’t allow for time to cook, you can try this delicious recipe on the winter menu at Beaumont Kitchen.

Roasted Chicken Supreme with potato gnocchi, wild mushrooms & sherry brown butter

Recipe courtesy of Beaumont Kitchen, Etobicoke. Visit them at beaumontkitchen.com or call 416.641.7327

Ingredients

  • 4 Chicken Breasts
  • 20 oz Good Quality Gnocchi
  • 8 oz Butter
  • 1 lb Chanterelle Mushrooms
  • 2 oz Sherry
  • 1 cup Good Quality Chicken Stock
  • 4 Sprigs Thyme
  • 4 Cloves Garlic, Crushed
  • 4 tbsp Chopped Fresh Parsley

Instructions 

  • Trim any excess skin from the chicken breasts. Season with salt and pepper and allow the salt to dry the skin out for about 30 minutes before you cook them. The skin should be facing up.
  • Preheat your oven to 350 Degrees F.
  • Heat a cast iron skillet with a film of vegetable oil. Once it is almost smoking add in the chicken skin side down and the first 4 oz of butter. If you have a large cast iron pan you can cook all of the chicken breasts at once. If not do this in 2 batches.
  • Add in the garlic and thyme and transfer the chicken to the oven, again skin side down. Roast for 15 minutes. Remove from the oven and flip the chicken over to seal the other side. Cook for another 10 minutes.
  • Remove the garlic and thyme from the pan. At this point all of its flavour has been transferred to the butter in the pan. Remove the chicken from the pan and allow to rest.
  • Cook the gnocchi in boiling salted water until it floats for 1 minute. Add the gnocchi and chanterelle mushrooms to the pan, and cook until gnocchi and mushrooms are nicely browned.
  • Deglaze the pan with the sherry vinegar and reduce by a quarter. Next deglaze with the chicken stock and reduce by a quarter again.
  • At this point remove the pan from the heat and add the remaining 4 oz of butter. Stir the butter into the reduced sauce to make a nice emulsion. Finish with the fresh parsley and season with salt.
  • Spoon the gnocchi, mushrooms and sauce into 4 serving bowls. Carve the chicken and place this on top of the gnocchi.