Chef jason howard

To all my Facebook  friends and followers,
I have had the dream of opening my own restaurant for sometime. NOW, it’s time to pursue this dream wholeheartedly with some help and support from you all.
Friends, food lovers and fellow Caribbean family, will you all help me to spread the word that I, jason howard have set the intention to open the 1st modern Caribbean fine dining restaurant in London with the goal of gaining the Caribbean’s 1st ever Michelin star for Caribbean cuisine?
This will be the 1st the world has ever seen.  It will tantalize your taste buds and inspire younger chefs to see the potential of Caribbean food as a refined cuisine, operating on a par with others, at any level, in any establishment, worldwide.
I am appealing for your support in the coming days to get this project off the ground and make this dream a reality.
Let’s do it!

And the Campaign to raise funds is now live on go funds me…
Culinary regards

Chef jason howard

 

 

 

Ginger Lemonade

ginger_lemonade.jpg

 Click on picture for Video…..

 

Ingredients

1 piece of 10 cm (70g) of ginger peeled and chopped
1 cup (250ml) of lemon juice (about 3 to 4 lemons)
1/3 cup (80ml) of maple syrup
1 liter (4 cups) of water
2 lemons cut into slices for garnish

Directions

1
Place the ginger in a food processor or blender. Add lemon juice and process until smooth.
2
Add water and maple syrup. Mix well.
3
Strain out ginger pulp.
4
Serve in glasses filled with ice.

Ceviche: le Pérou dans l’assiette

Par Catherine Girouard

Cinq ingrédients, deux minutes. C’est ce qu’il faut pour préparer un ceviche, une belle alternative aux sushis et au tartare pour déguster du poisson cru. Le chef péruvien Mario Navarrete Jr. a préparé pour Métro deux versions du plat traditionnel péruvien dans la cuisine de son restaurant, Madre.

«Tous les Péruviens doivent savoir faire un ceviche», dit d’entrée de jeu Mario Navarrete Jr., chef et propriétaire des restaurants péruviens Calleo et Madre. Son grand tablier de jeans au cou, Mario sort les ingrédients nécessaires à la préparation des deux ceviches au menu de son bistro latin Madre.

Un ceviche digne de ce nom doit obligatoirement contenir les cinq ingrédients de base : une protéine, une acidité (souvent le jus de lime), le sel, l’oignon et le piment. «À mon avis, le plus simple c’est, meilleur c’est, affirme le chef dans un anglais coloré par son accent hispanique. Plusieurs chefs font l’erreur de mettre trop d’ingrédients, trop de goûts, mais on en perd l’essence.»

Le premier ceviche qu’il nous prépare est un ceviche de pieuvre. «On pense souvent aux poissons blancs quand on pense au ceviche, mais ça peut être fait avec n’importe quel poisson ou fruit de mer», explique-t-il, s’affairant derrière le comptoir en inox de la petite cuisine au fond du restaurant de 46 places.

Avec son gros couteau, il coupe en cubes grossiers son morceau de pieuvre cuite. Crue, elle ne serait pas du tout agréable sous la dent. Il presse le jus de trois demi-limes dans un bol. Des limes qu’il a soigneusement choisies. «Ne prenez surtout pas de jus de lime en bouteille, conseille-t-il. Prenez les limes fraîches dont la peau n’a pas de trop grosses pores, mais qui sont plutôt lisses. Elle sont plus juteuses.» Il évite aussi de les presser trop longtemps. «Je ne veux pas le jus trop acide qui se trouve près de la pelure», explique-t-il.

Il ajoute le sel – en assez bonne quantité – et quelques gouttes de piment. Celui qu’il a choisi est du rocoto, un piment rouge péruvien. «Si vous n’avez pas de rocoto, vous pouvez mettre le piment de votre choix, mais il doit y avoir du piment dans un ceviche.»

Le chef goûte à sa marinade qu’il rectifie. «Pour réussir un bon ceviche, il faut trouver le bon équilibre entre le salé, l’épicé et l’acide», dit-il. Il dépose 800 à 900 grammes de pieuvre dans sa marinade. L’acidité de la lime fera «cuire» le poisson. Il ajoute finalement un peu d’oignon rouge finement tranché.

Le tout est servi sur une purée de patates douces – le ceviche est toujours servi avec des patates douces au Pérou, souvent entières, parfois en purée. C’est pour équilibrer le plat avec une touche sucrée, précise-t-il. On le sert aussi souvent avec des morceaux d’épis de maïs. Pour ajouter sa petite touche personnelle, le chef du Madre laisse tomber quelques gouttes d’huile de paprika sur le dessus ainsi que quelques feuilles de coriandre.

Bien que le ceviche soit un plat traditionnel du Pérou, on en retrouve maintenant un peu partout. Et il y a probablement autant de recettes de ceviches que de chefs, dit Mario Navarrete, alors que des restaurants pas du tout péruviens comme le Toqué! en offrent leur propre version.

Bien que sa mère et sa grand-mère n’en cuisinaient pas quand il était petit, c’est au Pérou que le chef a appris à le faire, confie-t-il en commençant la préparation de son deuxième plat. Après avoir suivi sa formation en cuisine à Montréal, il est retourné au Pérou pendant quatre mois pour travailler «for free» dans plusieurs restaurants. Son but :  apprendre différentes techniques, recettes et connaître les ingrédients et goûts typiquement péruviens.

«Le ceviche est une recette qui existe depuis des milliers d’années et qui a évolué, raconte le chef. Les Incas en préparaient. Ils n’avaient pas de lime ou de citron, mais le faisait avec l’acidité des fruits. Quand les conquistadors espagnols sont arrivés avec la lime, le plat s’est transformé.»

La deuxième recette que Mario nous prépare est inspirée des Japonais. «C’est une version plus moderne de ceviche qu’on appelle Tiradito, explique-t-il. On en parle souvent comme étant le cousin du ceviche. Cette fois-ci, on oublie les oignons. Au fond d’une assiette, Mario dépose des pétoncles frais, crus, coupés en sashimis qu’il sale. Il les recouvre généreusement de deux sauces, une jaune, l’autre rose, qu’il fait avec du jus de lime, du fromage feta, du piment jaune amarillo (plus fruité que le piment utilisé dans sa première recette) et du jus de marinade de betteraves. Il décore le tout de quelques morceaux d’algues.

On s’arme de fourchettes. Les deux recettes sont très différentes, mais délicieuses. Ça fond dans la bouche. Épicé, acidulé et sucré à la fois.  «Tout le monde adore les sushis, mais pour moi, le ceviche est une alternative tout aussi intéressante, ajoute-t-il entre deux bouchées. C’est très rapide à préparer, très simple, sans gras, sans cuisson.» C’est frais, donc idéal pour l’été. «C’est en fait le plat parfait. En plus, c’est un aphrodisiaque bien mieux que la petite pilule bleue!» lance-t-il en riant.

Les 5 clés d’un ceviche réussi

  1. Utiliser des produits frais
  2. Contenir les cinq ingrédients de base: une protéine, une acidité (souvent le jus de lime), du sel, de l’oignon et du piment.
  3. Conserver la simplicité du plat en évitant d’ajouter  plusieurs ingrédients aux cinq de base.
  4. Bien balancer l’acidité, le salé et le piquant.
  5. Accompagner le plat de patates douces pour y donner une touche sucrée.


Buen provecho!

Bistro Nolah Named a 100 Best Outdoor Dining Restaurant in Canada 2016

Bistro Nolah Named a 100 Best Outdoor Dining Restaurant in Canada by OpenTable Diners

Bistro Nolah is pleased to announce that we’ve been named one of the 100 Best Outdoor Dining Restaurants in Canada for 2016 based on OpenTable diner reviews! This award was determined by more than 275,000 reviews submitted by verified OpenTable diners over the last year across Canada.

We would like to thank our diners for their support and encouragement which allows us to continue to deliver a very unique comfort food dining experience.

Thanks to all the diners who helped us earn this accolade in Canada. Be sure to reserve in advance, now that the word is out. Your table is waiting!

https://www.facebook.com/Bistro-Nolah-3669-Boul-St-Jean-DDO-344547112240713/?sk=app_128953167177144&app_data=visitor_mode

 

Les Deux Singes de Montarvie No. 1 of 4,500 restaurants in Montreal on TripAdvisor

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Sean Murray Smith’s name has never been mentioned in discussions about Montreal’s greatest chefs.

He has never appeared on a television cooking show or been profiled in a newspaper or on the radio.

But for people who consult Trip-Advisor for recommendations on the best places to eat in Montreal, the Lennoxville native is the city’s culinary king of the world.

“It’s exciting for a young chef like me to see what people think of your cooking,” said Murray Smith, the 26-year-old chef and co-owner of Les Deux Singes de Montarvie.

Located in the Mile End neighbourhood, the nine-table bistro is ranked No. 1 of 4,500 restaurants in Montreal on TripAdvisor, the world’s largest travel website.

Nearly 200 rave customer reviews to date for what Murray Smith describes as his “eclectic fusion” fare helped to raise the restaurant from obscurity two years ago, when he took over in the kitchen, to the top ranking a year ago.

The restaurant has held the top spot for nine of the past 12 months.

“It’s a nice pat on the back (and) been great for business,” Smith said.

It’s also a testament to the marketing power and potential of social media websites and mobile apps that both enable and encourage consumers to write, create and share non-expert reviews, pictures and even video about the businesses, products and services they use.

Traditionally, restaurants are rated by professional reviewers in newspapers, magazines and guidebooks like the Michelin series, which awards one to three stars based on culinary merit.

But review sites like Yelp, Urbanspoon and TripAdvisor are proving to be popular additions to the restaurant ratings menu.

TripAdvisor in particular ranks 3.1 million businesses worldwide, including 1.7 million restaurants, based on more than 170 million customer reviews posted online.

“I see review websites as the new word of mouth,” said Dr. Jui Ramaprasad, an assistant professor in information systems with the Desautels Faculty of Management at McGill University. An expert on the effects that information technology-enhanced social interactions have on consumer behaviour, Ramaprasad says review websites and social media platforms like Facebook and Twitter are helping to drive consumption away from the mainstream.

“People are exposed to more diversity and niche stuff (and) get recommendations they wouldn’t normally get in their personal circles,” she said.

When it comes to finding restaurants online, she said review websites allow people “to rely on the experience of others (and) help them sort the good from the bad.”

That trend is most popular among younger, IT-savvy travellers, noted Dr. Ramaprasad. “It saves time,” she said. “And there’s a bit of a cool factor involved in discovering a hot new artist or chef.”

Fredéric Gonzalo agrees. A speaker, blogger and consultant in marketing, social media and e-tourism, he says review websites are platforms where people can amplify their opinions and experiences, even in real time.

“They feature fresh and up-todate reviews (and) create a buzz,” said Gonzalo, who grew up on the West Island but now lives in Quebec City.

He pointed to a recent report commissioned by TripAdvisor that found most users read between six and 12 reviews before making reservations at a hotel or restaurant.

“In my opinion, review websites now have more influence on people than family and friends,” Gonzalo said.

Other studies, he added, suggest there is a direct correlation between restaurants’ review website rankings and revenues. That’s why he recommends restaurant owners be aware of their rankings on review websites, and respond quickly to negative comments.

“You need to know what people are saying about you (and) manage your online profile,” Gonzalo said.

That profile includes the major travel review sites and social media platforms, as well as local restaurant sites like http://www.restomontreal. ca for Montreal and http://www.tonresto.ca for Quebec City.

To be sure, the issue of reviews and ratings is hardly a moot point for many restaurants.

They can mean success or failure – even life and death in the case of bipolar French chef Bernard Loiseau, who shot himself in 2003 when his restaurant was rumoured (wrongly) to be in danger of losing its three-star Michelin status. “Ratings are an extremely important part of our business,” said Jérôme Ferrer, co-owner and head chef of Montreal’s Europea restaurant.

The renowned French restaurant on rue de la Montagne is currently ranked No. 2 for Montreal on TripAdvisor, and made the website’s top-10 list of the world’s best tables in 2012.

According to Ferrer, ratings are particularly important for visitors to a city.

“They don’t know where to go and they need references,” he said.

According to the Quebec Restaurateurs Association, tourists of all stripes – international, national and provincial – account for roughly 19 per cent of the $10 billion in annual sales generated by Quebec’s 19,000 restaurants.

Most of that spending occurs in the province’s two major urban centres and tourist hubs, Montreal and Quebec City.

For fledgling eateries, especially small bistros with unknown chefs and low startup costs, positive feedback on a travel review website can be both a marketing windfall and a chance to dine out on tourist dollars.

A delicious example is IX pour Bistro, which in April became – and remains – the No. 1-ranked restaurant on TripAdvisor in Quebec City.

Located in a tiny brick building that used to house a pizzeria in the francophone working-class neighbourhood of Limoilou, the modestly decorated restaurant is now filled most nights with well-heeled anglophone tourists.

Most drive there from chic hotels in historic Old Quebec, 15 minutes away. Some arrive by taxi.

“TripAdvisor is the best thing that ever happened to me,” said the restaurant’s chef and co-owner, Benoît Lemieux.

A graduate of a cooking school in Baie Comeau and a former waiter and sous-chef who opened iX pour Bistro two years ago to strut what he calls his “French fusion cuisine,” Lemieux said business was slow until a year ago when a favourable review in a Quebec City newspaper generated local traffic.

That response paled, however, in comparison to impact on business that the restaurant’s sudden appearance on the city’s Top-10 list on Trip-Advisor earlier this year.

“The reaction was immediate,” Lemieux said. “We started getting lots of reservations from English tourists.”

Those reservations “went through the roof,” he added, when the restaurant took over the top spot in the spring (a jump Lemieux said occurred when TripAdvisor deleted several bad reviews posted by the same person).

“It’s the best publicity you can get, and it’s free,” Lemieux said. “But it also puts pressure on you to perform at the highest level every night (and) stay on top as long as you can.”

For established restaurants with multimillion-dollar decors, staff and service, bad reviews and low rankings on travel websites can be hard to swallow.

“It’s not fun when you see a restaurant like ours ranked lower than a place that serves hamburgers,” said Jean Luc Boulay, the head chef and coowner of Le Saint-Amour. Ranked 11th of nearly 1,200 restaurants in Quebec City on TripAdvisor, the gourmet French restaurant in the heart of Old Quebec notably served Paul McCartney and his band when they played in the provincial capital in 2008.

For Boulay, who trained at the world-class École LeNôtre chef school in Paris and spent $2 million on recent upgrades to his business, restaurant rankings on review websites reflect the current popularity of small bistros that feature daring culinary combinations and threadbare dining room decorations.

“They cost very little to start up (and) are popping up like mushrooms, especially in suburban areas,” he said.

That is making life harder, Boulay added, for mainstream restaurants in what is already a highly competitive business.

He takes a long view, however, on the impact of review websites on his bottom line.

“They reflect popular opinion and, as with most things, tastes change,” Boulay said. “For me, a good restaurant has a distinctive ambience and a talented and passionate team in the kitchen. Those things never get old.”