City Style and Living - Spring 2008 - (Page 21)

CHEF: Duncan Ly, Raw Bar Eventually, Ly’s interest caught the eye of head chef, Rod Butters, who offered the young chef an apprenticeship at the Inn. Ly continued to hone his skills in Vancouver, working for Michael Noble at the Metropolitan Hotel among other establishments over seven years. “I learned that passion for food being by the ocean. In Vancouver we would go mushroom picking, it was great. We used to go to the docks - we’d have our own crab cage so we’d pull them out of the water. They were completely wild - no bands,” remembers Ly. After successfully working in the restaurant industry in Calgary for a few years, Ly now oversees the culinary operations of Hotel Arts, and Chef ’s table at Kensington Riverside Inn. BIOGRAPHY: It would be safe to say that Duncan Ly, executive chef at Hotel Arts fell fatefully into cooking. Ly was studying electronics at college. When summer holidays came around, he decided to spend some time in Tofino, B.C. to learn how to surf. While staying with a friend, the avid snowboarder and skateboarder landed a dishwashing job at the prestigious Relais and Châteaux owned, Wickinish Inn. As Ly nostalgically recounts, “I remember looking at the guys on the line with the smells that were coming off of the plates, and I thought, I want to do that.” 2 The calm, sleek and inviting air combined with the beautifully prepared plates at Raw Bar are a testament to chef Duncan Ly’s philosophy. “We enjoy what we do, if you wake up and you’re excited to come to work, you’re going to work a lot harder. If you have a good bond and a good relationship with your staff, they do things because they want to and don’t want to let you down. It’s not forced. It’s cooks enjoying themselves.” Good thing for fate. INSPIRATION: Earthy flavours and the comfort of Paris Mushroom Tortellini with Chive oil for the pasta dough 350 grams all purpose our 150 grams semolina our 2 whole eggs 1 egg yolk 1 pinch of salt 10 ml extra virgin olive oil for the chive oil 1 small bunch chives 100 ml olive oil for the paris mushroom lling 500 grams of paris mushrooms roughly chopped 1 shallot nely diced 1 clove of garlic minced 1 sprig of thyme 50 ml sherry 10 ml whipping cream Winter. Raw Bar: 119 12 Avenue SW; www.hotelarts.ca 1. In a mixer with a dough hook a achment combine all ingredients. Mix for 10 minutes. using a pasta roller, roll the pasta dough into a thin sheet. using a round 3-inch cookie cu er punch out 8 circles from the pasta sheet. Cover the pasta with a damp towel until ready to use. 2. Meanwhile, for the chive oil, combine all ingredients in a blender for three minutes. Strain the oil through a ne mesh strainer. 3. In a medium sauce pan sweat the mushrooms for two minutes. Add the shallots, thyme and garlic and continue cooking for another three minutes. 4. Add sherry and reduce the liquid. Add the cream and cook for one minute. Remove from heat and allow to cool. 5. once the mushroom mixture has cooled, place a small dollop of the mixture in the centre of each pasta circle. fold the pasta in half over the mixture forming a half moon shape. next, fold the two ends together and press tightly to form the tortellini. 6. Repeat for remaining tortellini. blanch pasta in a pot of boiling, salted water for 3 minutes. Remove tortellini. drizzle with chive oil to serve. DERRICK WOO citystyleandliving.com | SPRING 2008 | 21 http://www.hotelarts.ca http://citystyleandliving.com

Table of Contents Feed for the Digital Edition of City Style and Living - Spring 2008

City Style and Living - Spring 2008 Contents Editor's Note Behind the Cover The District Need It Want It Fusion Sweet Secret Restaurant Inspiration Eat Like a Locavore Covet Helen of Troy Prêt-à-Porter Anatomy Of Spring Fashion Trends Secret Garden Passport Bookcase Great Eats in Maui Tunisia Ombudsperson Horoscopes Final Thought

City Style and Living - Spring 2008

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