i think the best part about being recognized by f&w magazine for best new chef this year was getting to meet such awesome chefs from around the country.  every stop we went on was a new kitchen experience and each chef with a very different style in not only food but just in the feel of the kitchen. canals’ kitchen could not be more different than the goat’s, and i loved it. in fact we decided it was time to start a cook exchange program so we can let our cooks experience each others kitchens for a week or so and learn different things about foods, and just meet great people. best part though happened outside of the kitchen… it was getting to see jason in a sweet old lady wig on halloween. he pulled it off quite well. kinda creepy.

thank you jason and everyone else at canlis… amazing restaurant with a beyond beautiful view. i will not be forgiving myself anytime soon for leaving after the dinner without sitting for a bite.  i’ll be back soon to do just that.

below is the recipe that jason used to make his pear and truffle pudding that he served at the dinner. please excuse the “chef jargon” for the time being. but here it is! thanks jason!

Pear and Truffle Pudding

Yield:  1 Pt

Ingredients:

500   g          Pear

50     g          White Wine

20     g          Pear Liquor

40     g          Crème Fraiche

40     g          Cold Butter

A/N              Truffles

Method:

Sweat Pears in 20 g of butter. Cook until the edges soften. Add white wine and cook until reduced au sec. Add Pear Liquor and cook au sec. Transfer to a blender and blend with Crème Fraiche and the remaining 20 g of butter.  Chill and reserve. To reheat for service bring up slowly.  Reserve in a pint container until ready to serve. On the pick-up add a pinch of black truffles.