Ta­lented trio

PAB chefs un­leash in­ner artistry.

The Gulf News (Port aux Basques) - - Front page - BY ROS­ALYN ROY Ros­alyn.roy@gulfnews.ca Twit­ter: @tyger­lylly

Three lo­cal chefs vol­un­teered to cook for 60 guests at this year’s From this Rock Culi­nary Tour held Oct. 26. The tour was or­ga­nized by the Restau­rant As­so­ci­a­tion of New­found­land and Labrador to pro­mote the prov­ince’s food ser­vice in­dus­try. “Un­til this year it has al­ways been a trav­el­ling sort of func­tion,” said lead chef Jay Stuck­less. This was his third year cook­ing on the tour. “This year we’re do­ing it all in one night at ev­ery lo­ca­tion.” Adam Cross, who vol­un­teered last year, and Greg Cook com­pleted the team. It was Cook’s first year par­tic­i­pat­ing on the tour. Feed­ing a large group is pretty much par for the course for these three. Stuck­less works for Ma­rine At­lantic, Cross works for Moun­tain Hope Manor, and the aptly named Cook works at the Dr. Charles L. LeGrow Health Cen­tre. “I’m used to 50 odd my­self, daily,” said Cross. A large part of vol­un­teer­ing for the tour is the full cre­ative con­trol the cooks have over the menu. Work­ing at a hospi­tal and re­tire­ment home means Cook and Cross are usu­ally more con­cerned with nu­tri­tional value than pre­sen­ta­tion. “Di­etary needs,” said Cook. Cross added, “And lots of gravy.” The an­nual tour is de­signed to show­case each area’s lo­cally pro­duced meats, fish, veg­eta­bles and other foods. While the trio brain­stormed the menu, they tend to adapt and im­pro­vise right up un­til they start cook­ing the five-course meal. “You’ve got a prod­uct list that’s kind of a work­ing list,” said Cook, “so we start on the menu and by the time the prod­uct ac­tu­ally gets here, it’s changed a dozen times.” “We try to limit the amount of prod­uct not from New­found­land and Labrador,” said Stuck­less, who es­ti­mated the amount of lo­cal food on the menu at some­where be­tween 80 and 90 per cent. Guests pay $60 per ticket for the meal to help cover the costs. While Cook en­joys the cre­ativ­ity the most, Cross said his favourite part of the tour is the ca­ma­raderie. “Hang­ing out and hav­ing a laugh.” And Stuck­less? “Send­ing out the very last plate.”


From left: Adam Cross, Jay Stuck­less and Greg Cook

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