Frank Dodd, Chef
Since Frank’s graduation in 1991 from Durham College where he took his apprenticeship, he has never stepped foot out of the kitchen. It is his true passion in life and it shows through this meticulous attention to detail in the kitchen. Working at some of the world’s finest dining establishments including: The Savoy and Dorchester Hotels in London as well as Cliveden Hotel, one of Britain’s finest country houses. Since coming to Canada in 2000, he has worked at Biff’s, Vancouver’s Wedgwood Hotel, and Langdon Hall before taking the Executive Chef position at Hillebrand Winery Restaurant.
White Onion, Icewine and Maple Soup with Niagara Gold Crouton
Ingredients:
70 g Unsalted butter
1 kg White onions (peeled, halved and sliced)
Fresh Thyme Chopped
Fresh Parsley Chopped
50g All Purpose Flour
150 ml Icewine
700 ml Chicken stock (warm)
200 ml Creme fraiche
To taste Freshly ground black pepper, sea salt, Maple syrup
Method of preparation:
Melt the butter in a large saucepan over a low heat. Add the onions and thyme, sprinkle over a heaped teaspoon of the sea salt and sweat the onions for 15 minutes, stirring frequently to prevent them from colouring. By the end they should be lusciously silky and soft.
Pour over the icewine, turn the heat up a little and simmer until it is well reduced. Sprinkle flour over in stages, stir in completely each time. Add the warm chicken stock, bring to a simmer and cook over a low heat for 15 minutes. Puree half of the soup, then return to the pot with the creme fraiche and a grinding or two of black pepper. Taste to check the seasoning. Return to a clean saucepan and gently reheat. Sprinkle in chopped parsley and serve in warmed soup bowls with the Niagara Gold croutons.
Lake Huron Wild Pickerel with Celeriac and Wild Mustard Slaw, Smoked Bacon, Apple and Sultana Ver Jus Dressing
Ingredients:
1 Fresh Pickerel, filleted and de-boned
1/2 Celeriac, peeled and shredded
3 Tbsp Sour cream
2 Tbsp Wild mustard
Verjus / Lemon Juice
To taste: Salt and pepper
Oil for frying fish
30 g Smoked bacon, diced
3 Shallots, finely chopped
1 Apple, small, peeled and diced
15 g Raisins/Sultanas, pre-soaked
Verjus
50 ml Pristine Soy bean oil
Fresh parsley, chopped
Method of preparation:
Celeriac and Wild Mustard Slaw:
Into a bowl add the shredded celeriac, sour cream, verjus, mustard and salt and pepper. Mix together until all of the ingredients are blended. Add fresh parsley.
Smoked Bacon, Apple and Sultana Dressing:
Heat a medium sized fry pan over medium heat, add oil. Add shallots and stir, add bacon and cook for 3 minutes. Add the raisins/sultanas and apple stirring to mix together. Pour in the verjus and reduce by half, slowly add oil and turn the heat down so that the oil does not boil. Simmer for 7-8 minutes and remove from the heat and cool. When cold, add fresh parsley.
Lake Huron Wild Pickerel:
Heat a non-stick fry pan over medium heat, add oil. Score the skin side of the fish to prevent curling. Salt and pepper both sides of the fish, rubbing salt into the skin side. Place fish into the pan, skin side down, away from yourself. Fry for 3-4 minutes. Turn the fish over and cook for a further 1 minute, remove onto kitchen paper to rest.
Place fish onto the slaw and spoon the dressing over or around the fish.
Icewine Kiss with Vanilla Cream
Ingredients:
25 g Cocoa Powder
480 g Dark Chocolate, chopped
500 ml 2% Milk
325 ml 35% Cream
Cabernet Franc Icewine
Method of Preparation:
Warm the milk and cream together in a large pot.
In a separate pot, ad the cocoa powder, slowly add the cream and milk to the cocoa and whisk over a medium heat. It is important that the cream/milk does not boil. When all of the cream and milk has been added, whisk on the heat for 5-6 minutes.
Pour the hot cream/milk onto the chopped chocolate and stir.
Place the mixture back into the pot, add Cabernet Franc Icewine, stir and heat until all of the chocolate is melted. Pour into mugs or glasses and serve.
You may add vanilla cream to the top or drop in marshmallows.
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