Looking for some appetizer inspiration for the holiday season – we’ve got two chef- inspired options…
Canadian Culinary Federation Junior Canadian Culinary champion, Ben Hodder came to the Centre of Excellence kitchen to work with Chef Marty Carpenter and the team to develop two striking appetizer recipes for our valued Make it Beef Club members – YOU. Belonging has its benefits! We’ve adapted Chef Ben’s recipes to make them a bit easier for the home kitchen. Take them for a test drive for a holiday open-house or cocktail party:
Roast Beef Sliders with pickle Relish and Horseradish Dijon Aioli
Beef Skewers with Roasted Tomato and Pomegranate Sauce and Dukkah
What motivates this young person to be a chef? Chef Ben from St. John’s Newfoundland explains:
“I started cooking at 17. I was living with my mom at the time, she worked long hours and would come home exhausted. The last thing she wanted to do was prepare a meal. So, I took it upon myself to start cooking dinner everyday after school. I fell in love with cooking and bought my first few cookbooks, the French Laundry and Eleven Madison Park. I was blown away by the world of food and the philosophy of food creation. The idea of making something special that isn’t just a source of sustenance but an experience. Now its almost 3 years later and I’m lucky enough to work at a phenomenal restaurant with incredibly talented people to learn from.
Hopefully the journey only gets better from here.”