Yyc - Tumblr Posts - Page 3

Third course: coconut chicken soup, or Tom kha gai (วิธีทำ ต้มข่าไก่). I was cautioned by the server to *NOT* eat the salt under the coconut bowl when the dish arrived. Fair warning, y'all. Flavour wise, nice and creamy. Crack the chili in half and let it steep for a minute for extra heat. #ChefApprenticeLife #chefapprenticesdayoff #yycfood #yyc #ThaiFood #Thai (at Model Citizen)

Fourth course: Beef shin Mussaman curry (มัสมั่นเนื้อ). Don't mind the rice on the plate. It's instinct that I just simply put the rice right into the plate...i couldn't help myself. #ChefApprenticeLife #ChefApprenticesDayOff #yycfood #yyc #ThaiFood #Thai (at Model Citizen)

Finally, dessert (part 1): pandan pudding, which I believe is a take on khanom chan (ขนมชั้น), the infamous nine layer Thai rice flour pudding. No matter what it was, it was good. Kinda reminds me of a soft mochi, that's probably why I believe it's a take on khanom chan. #ChefApprenticesDayOff #ChefApprenticeLife #yycfood#yyc #ThaiFood #Thai (at Model Citizen)

The end: Durian cake (ขนมหม้อแกง) with banana ice cream (ไอศครีมกล้วย) and coconut cream (กะทิ) topped with fried shallots. Now you're probably saying, "shallots, bananas, coconut AND durian? Are you mad, man?" -- hear me out. I'm a fan of durian (story to follow in comments), but this together works. I truly tip my hat to Chef @erichendry for pulling it off. I also poured the sweet peanuts in, too. Double happiness! Plus it still allowed me stomach room to eat another round of satay. Triple happiness! #ChefApprenticeLife #ChefApprenticesDayOff #yycfood #yyc #ThaiFood #Thai (at Model Citizen)

Grilled snow crab resting on top of sourdough & heirloom tomato panzanella salad. First course from tonight's @charbar_yyc asador feast. This ain't your mama's crab salad! Extra proud of this one since I kinda was put on the spot to come up with something for first course tonight, and that we sold out of it. This one's for you, @pinodicerbo. #ChefApprenticeLife #yycfood #yyc #crab #salad #Italian #CucinaToscana (at charbar)

Heirloom tomatoes, sourdough ends, basil, red onion, Grizzly Gouda, balsamic reduction. All the pieces of a #Tuscan panzanella salad. #Chefapprenticelife #theartofplating #yycfood #yyceats #yyc #yycliving #captureyyc #yycnow #evliving #chefsroll #chefslife #chefstalk #fbcigers #foodshot #foodstarz #foodstagram #Gastronomy #instafood #truecooks #huffposttaste #chefsofinstagram #feedfeed #f52grams #Jarrytype #salad #sourdough #Italian #CucinaToscana #GardeManger

Ahi tuna tostada dressed with yuzu & aji panca, from tonight's asador feast. There just isn't much more to say when you're talking about the king of edible fish. #ChefApprenticeLife #theartofplating #yycfood #yyc #yycliving #evliving (at charbar)

The chocolate flan, with candied pistachios, Maldon salt & dulce de lèche. This is dessert, kids. Also, #ComingSoon. #ChefApprenticeLife #TheArtofPlating #yycfood #yyc (at charbar)

Chef Jessica doing a demo of all our new menu items launching tomorrow @charbar_yyc. Some amazing stuff coming down the pipes, including calamari frutti fugazza. Yes, calamari fritti fugazza. I made one. I've seen it. It exists. And it is amazing. Will have more pics when I get to make each item. Stay tuned. #ChefApprenticeLife #yycfood #MasterInAction #yycliving #yyc (at charbar)

Makin' a (insert of chiffonnade) mint. So green. #ChefApprenticeLife #Prep #PrepTime #MiseEnPlace #yycfood #yyc #yycliving #yyceats (at charbar)

For breakfast, lunch or dinner. Sichuan "Bang bang" style fried chicken 四川棒棒醬炸雞 on Shaanxi style "Biang biang" noodles 陜西油潑扯麵, one of the Ten Strange Wonders of Shaanxi (#陜西十大怪) #ChefApprenticeLife #yycfood #yyc #川菜 #陝西 #StaffMeal (at Eats of Asia - EoA)

Buyout night means pasta station. #ChefApprenticeLife #yycfood #yyc (at charbar)

Dinner. @dylanphilion's Bouillabaise, with @sidewalkcitizen sourdough bread AND beef fat fries. So damn tasty (even if our FOH manager thought it was weird I dipped fries into the broth. Come on, hasn't anyone had moules frites?!). If you didn't get tonight's @charbar_yyc Asador feast, you missed out. SO F*CKING GOOD. #chefApprenticeLife #ChefApprenticeAfterHours #yycfood #yyc (at charbar)

Crispy cascabel chili flour breaded calamari + Green chimichurri + Provolone + Garlic milk on @sidewalkcitizen 3-day fugazza dough. Forget the El Burgadito Supreme, how can you say no to Calamari Pizza?! I can't. #ChefApprenticeLife #yycfood #yyc (at charbar)

I can't stop celebrating my beloved @torontofc's first appearance in the #MLSCup! Ten years ago on May 12, 2007 I watched as Dichio score in the 24th minute, and I've been hooked ever since. Nigel Reed's call of that goal still ring in my ears every time I think of it. And the seat cushions. Oh, the rain of cushions! But since that day It's been a long, hard slog filled with more heartbreak and disappointment than joys (covering the quarterfinal win over the @lagalaxy in the 2012 @concacaf Champions League knockout phase for @sbnation's Waking the Red is one) -- but tonight shows that pain and sorrow is finally paying dividends. Bigly! Tonight I'm enjoying yet another lovely glass of #Prosecco, but I'm hoping many more are still to come after December 10th when I celebrate #TFC lift the trophy! 十年前嘅五月十二日下午時候，我係電視中見証歷史，昨晚我再次見歷史係我嘅眼前實現。 十年前係狄奇歐射入多倫多FC首個入球，十年後係同一個球會邁向MLS終決賽嘅新疆界。 係十年之內成為一個身在卡城嘅「勇等」，都算係一個好大唳失落嘉年華，多苦少樂。 不過昨晚我睇到TFC由首回三比二反敗為勝滿地河七比五，係我短短人生中最開心的一刻。 如果TFC係十二月十日可以打贏西雅圖捧MLS杯，十年嘅心痛會一剎那一筆勾消。我嘅TFC捧杯黃金夢，可否成真？我真心真意希望呢個夢想可以成真。 #ComeOnYouReds! #TorontoTilIDie! #MLS #tfclive #mlscupplayoffs #MLScup2016 #yyc

#Saimin (細麵) from Hawaii on the menu today @eatsofasia. Seafood broth, Chinese-style Char Siu (叉燒), Narutomaki (鳴戸巻き), corn, carrots, poached egg (温泉卵) and a wonton crisp to finish. An original fusion dish, mashing up the various cultures that have settled in Hawaii. Pretty amazing stuff! #ChefApprenticeLife #yycfood #yyc

#Shanghai x #BuenosAires. Beef chorizo "xiaolongbao" (小籠包), with beef stock wrapped in a hot water dough. This will be the first course of my five course South x South feast tomorrow. This has been a long time coming; it's my time to shine. #ChefApprenticeLife #yycfood #yyc (at charbar)

First course from my #SxSEFeast tonight: Beef chorizo xiaolongbao (小籠包) "steamed empanadas". Served in a traditional bamboo steamer basket. I am part Shanghainese (on my mother's side), so this one pays homage to that side of my family. #ChefApprenticeLife #yyc #yycfood #ChefApprenticesFeast (at charbar)

Course 2 of #SxSEFeast: Singapore x Lima. "Ceviche mixto" yusheng (魚生) salad, with a tamarind-Yuzu dressing. Pear, cucumber, green papaya, red peppers, carrots, Peruvian can have, and line-caught Albacore tuna. The salad is usually served at Chinese New Year, where it's also. called "Lau Hei" (撈起), where tossing the salad (don't snicker) is a group activity to bring good fortune for the new year. #ChefApprenticeLife #ChefApprenticesFeast #yycfood #yyc (at charbar)

Course 3 of #SxSEFeast: Bangkok x São Paulo. Steak satay "à la Gaucho". 7K Ranch steak (medium rare), cascabel chili salt rubbed pineapple, Parilla-charred peppers and eggplant, with three sauces: "Green" herb chimichurri, "Red" sambal ikan bilis and "white" peanut satay sauce. This is satay, punched up. Oh yeah! #ChefApprenticesFeast #ChefApprenticeLife #yycfood #yyc (at charbar)