Former chef of the year shares secrets § WOLFGANG Leske is a respected professional chef. He has been ar the helm of several successful kitchens tor more than two decades. Born in’ Germany, the young Leske apprenticed in Basel, Switzerland and worked in New Zealand. He moved to the West Coast of Canada as a young sous-chef. In 1978 he opened Delra’s Laurel Point Inn as executive chef. Today, he is one of the senior corporate chefs of the Delta Hotel chain. He reigns supreme in the busy kitchens of the Delta Pacific Resort. He has 37 cooks working under him, preparing food for dining rooms, poolside ser- vice, banquets, and lounge type meals. Over the years, Leske has made a distinguished career in competition cooking, repre- senting Canada around the world, He specializes in the inui- cate work of pates and hors d@oeuvre — in 1988 he was a Gold Medal winner at_ the Frankfurt Cuiinary Olympics. Since than he has garnered 10 gold, seven silver and nine bronze medals. In 1992 he was elected Chef of the Year by the B.C. Chef's Association. Ia a recent interview Chef Leske commented on his culi- nary carcer: “I have always felt thar education and good skills 28 ~ Wednesday, June 24, 1998 ~ North Shore News a , Julius Pokomandy a chef in your kitchen training oo were eatremethy important. This was) true when [ was voung, and it is true today. That is why [am on the B.C. Advisory: Board on Cook Training.” L. designing menus and dishes to complement available raw materials, “We are fortunate to be on the West Coast, a gateway for new cooking styles entering the continent. It is exciting to work in this) environment; especially for young culinari- ans, there are always new ideas, and trends to keep our jobs challenging,” he said. This week, two recipes from the private repertoire of Chet Leske. The first is a childhood favorite, and the second, 4 contemporary win- ner. Konigsberg was a city founded by the Teutonic knights in 1255. A busy com- mercial center connected to the Baltic ocean by a channel. A universiry town since 1544, where famous philosopher Immanuel Kant, a native of the city, taught for several Brew crew hits the craft ales THE Plaza of Nations is the place to be this weekend, tasting-glass in hand, to sample the finest craft-brewed aies and lagers from British Columbia and beyond. Consumer tastings kick off at 5:30 p.m. Priday the 26th until 9, with the fun beginning again at 2 p.m., Saturday the 27th, when the suds flow until & p.m. The $10 entrance fee includes tasting program and glass. Or you can get an early start at noon Saturday with a Taste and Flavour Identification seminar at Mavericks, 770 Pacific Blvd The $25 cost includes tasters, a light lunch and fes- tival admittance. Late risers may opt to take in Chef Mark Livingston’s Cooking with Craft Beers demonstra- tion from 2:30 to 4 p.m. Saturday at the Plaza of Nations site. The $20 cost includes tastes, recipes and festival admittance. You have the option to package both sem- inars for $40 and make a full- dress sensual as well as cdu- cational day of it. A unique Sunday event has also been added this John Moore WINE SPOTS year; a Brew Tour hosted by The Province newspaper's columnist, Stuart “Beer Hunter” Derdevn. Mect the Brew Bus at the Plaza of Nations at 11:30 a.m. June 28 and take off on a well-informed tour of two craft breweries — Granville Island Brewing Co., a pio- neer of the craft- brewing renaissance, and R&B Brewing, whose name may be new to beer bunters, but whose experience spans the 15 years of the real ale rebirth in B.C. The Brew Bus will also stop at two brewpubs for further tast- ings, smacks and a light lunch. Tickets for the Brew Bus are $49.95, The Vancouver Brewmasters Festival encour- ages all visitors to take public transit to the eveat by pro- viding them with a free tran- sit ticket home, so leave the car, forget: parking hassles and enjoy being a tourist in your own downtown, ¢ is an innovative chef rth shore news (? ROOD 4c. soy sauce 4c. rice vinegar % ce. water black and white sesame’ seeds toasted years. “Poday it is the part of — hear. Melt the the butte: in over it and mix well. Return Russia called Kaliningrad. The skiller and add othe finely the mixture to the rest of the first recipe hails trom this chopped onions. Saute until sauce. Bring to taste. Return ancient city. they are soft, bur nor the meatballs to the sauce and browned. Remove from the — warm through. Konigsberger Klopse heat. Cut the bread in small Klopse: cubes and place in a large 15 g burter bow] and mix with the whip I finely chopped medium ping cream. Add all: other Turkey Breast Cutlers with a Chunky Fruit Salsa For the Fruit Salsa: Combine the green onion, cantaloupe, onion, nectarine, onion ingecdients and mix well. 4 turkey breast cutlets apple, half of the ginger, the .f 2 slices white bread, crust Season to taste with salt and — I tsp. olive oil garlic, jalapeno and half of the removed pepper. salt and pepper cilantro in a medium baw. Add the olive oil and rice vine- gar. Bring to taste with salt and pepper. 30 mI. whipping cream 150 g ground lean beef 150 g ground lean pork 150 g ground lean veal Moisten your hand with cold water and form smali meatballs approximately, 5 om in diameter. Place the meat- 1 tsp. anchovie paste balls in the poaching liquid. % ¢. cantaloupe cut % inch 5 Tbsp. finely chopped pars- Simmer approximately 10-15 thick cubes ley minutes, or until dong. % c nectarine cut % inch Roma tomato, snow peas and 2 eggs Remove from the stock and — thick carrot julienne in a bowl. Add 4% tsp. lemon zest keep warm. Ina pot melr 60g 4c. Granny Smith apple cut the rice vinegar, soy sauce, 4 tsp, salt of the butter. Add the flour 4 inch thick water and the remaining fresh ground pepper and form a roux. 2 Tbsp. rice vinegar jalapeno. Mix well. Season the Add 750 mI. of the stock. 4 Tbsp. cilantro chopped turkey cutlets with salt. and Stir until the sauce is creamy. — | jalapeno chopped fine pepper and grill on the barbe- Turn down the hear and add 300 g chinese egg noodles cue or fry in a saute pan; 1 green onion sliced 1 Tbsp. fresh ginger minced 2 cloves garlic minced Kc, red anion diced fine For the Noodle Salad: Combine the egg naodles,- Poaching Liquid: 2 L water 1 medium onion lemon juice and capers. cooked Arrange noodle salad ‘on: 4. 1 clove Simmer tor 15 minutes. Stir 75 g snow pea pods fresh plates, sprinkle with the - 1 bay leaf oceasionally. julienned sesame seeds, Place the turkey 1 tsp salt Ina small bowl, beat the 75 g carrots julienned cutlets on the plate and gar- egg volks, pour 60 mI. sauce 1 Roma tomato diced nish with the fruit salsa. Sauce: 60 g butter 40 g flour 750 mL stock 3 Tbsp. lemon juice 1 Tbsp. capers 1 To ‘RAISIN he 2 Tbsp. sour cream '$1.95 per loaf (reg. $2.95 ea.) ¢ Method: Pour the water in % Pound of raisins a large pot, add the onion, Y\ per ioaf! Sliced, 625g loaf clove, bay leaf and sait, and Westiynn Bakery BREAD CONTAINS RAISINS!! bring to boil. Simmer for 10 minutes. Then turn down the 1199 LYNN VALLEY AD, LYNE VALLEY CENTRE 985-1622 ee me Om, tn cam nee Saat Gms NM OOM come SND us MED cu) OND SEED Gre mane ONE Mame cae res fu = oD GODT) SR “ EQuip.YOuR KITCHED ‘WITH CONFIDENCE. “CHOOSE KITCHENAID." 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