Toronto Life Insider Chef's Pantry curated by Joseph Shawana

The Toronto Life Insider Chef’s Pantry


The Toronto Life Insider Chef’s Pantry features recipes and ingredients curated by Toronto Life's Chef-In-Residence. Every month will feature curation by a different marquee chef in the City of Toronto. We hope you enjoy it.

This month's theme is Holiday Delights. From intimate gatherings to date nights at home, the Toronto Life Chef's Pantry has you covered.

 

Toronto Life Chef-In-Residence

Chef Joseph Shawana

CHEF JOSEPH SHAWANA

Chef Shawana is Odawa, part of the Three Fires Confederacy. Born and raised in Wikwemikong Unceded Indian Reserve located on Manitoulin Island in Ontario, he was brought up knowing that food is life. Currently Chair of Indigenous Culinary of Associated Nations and a Professor at Centennial College, Chef Shawana has been named one of the top ten chefs in Ontario and won the ‘best world cuisine’ award in 2019 with his restaurant Ku Kum Kitchen, in Toronto, beating over 33,000 restaurants. Chef Shawana's food philosophy stems from his deep rooted Indigenous heritage that amplifies each story that is tied to each plate he makes.


Exclusive Recipes by Chef Joseph Shawana

Elk with Plum & Peaches

Pine Ash Custard Elk with Plum & Peaches

COOKING METHOD FOR ELK
Dry Elk loins with a paper towel and set aside. In a small bowl ad pinch of salt and pinch of pepper and mix. Sprinkle Ash Seasoning on Elk.

Bring an Iron skillet to medium high heat and add 4 tbsp sunflower oil to the pan. Place Elk loins to pan and sear on both side for 2 minutes each side and set aside to rest. Reserve pan and drippings for Peaches and Plums.

COOKING METHOD FOR THE PEACHES, PLUMS AND WILD RAMPS WITH SPRUCE TIPS
Peel and Core Peaches and Plumes and cut into wedges (6 wedges per fruit). Heat pan with the dripping from the Elk to a medium heat add Peaches, Plums and saute for all sides and then add wild ramps and spruce tip and fry for 2 mins. Remove from heat.

PLATING
Cut Elk Loins into 4 pieces each. Place Peaches, plums, wild ramps, and spruce onto a plate spreading them over the plate, add elk loins to the top of the fruits and drizzle with pan drippings.

INGREDIENTS FOR THE ELK:
• 2 x 8 oz Elk Loins
• Salt and Pepper to taste
• Sunflower Oil

INGREDIENTS FOR THE PEACHES, PLUMS & WILD RAMPS WITH SPRUCE TIPS:
• 1 Peach
• 2 Plums
• 1 cup Wild Leeks
• 1/4 Spruce tips


 

 

To learn how to cook these amazing recipes, please join TL Insider for Chef Joseph Shawana's Virtual Masterclass on December 1 from 5:30pm-6:30pm. To sign-up simply provide your email and we'll send you the complimentary event details.

SIGN-UP NOW

 

Looking for more items? Then explore Door2Door Fresh for more fresh meats, produce & pantry selections.