Kleinfeld returns to Cardero’s
Executive chef cut his teeth in the kitchen he now runs
Chef Jason Kleinfeld has been around the block, so to speak. He accepted an entrylevel position at the Boathouse Restaurant in Coal Harbour — where Cardero’s now stands — in 1986. Ten years later he took a job as sous chef at Cardero’s under then-Executive Chef Annabelle Leslie. When the Sandbar on Granville Island opened in 2000, Jason jumped at the chance to lead his own kitchen. Now he’s back where he started, at Cardero’s, as executive chef.
Q What motivates and inspires you as a chef?
AI’ve
always had a passion for food, just going to the market and seeing fresh produce, fish or exotic ingredients. Having to lead a busy kitchen with young talent keeps it fresh and having a family that appreciates good food also helps. Also Netflix — what can I say? — Chef’s Table, Ugly Delicious, just a great way to relax!
Q How would you describe the type of food you like to cook?
A
Fresh, simple and approachable tasty food, at least that’s what my family tells me.
Q What might diners not know about you?
A
I also love to cook at home. I mean I make a bigger mess, but it still inspires me to be creative, professionally or at home.
Q Describe a couple of your most recent creations.
A
I’ve been working on more vegetarian and vegan options, ones that will also appeal to the general public looking for something different.
Q What’s your favourite local product and how do you use it?
A
So many choices. I do love fresh Dungeness crab even though it’s getting more expensive every year. Definitely spot prawns, raw or steamed with garlic, ginger chili and sesame oil. So good.
Q If there’s one important piece of advice you might have for home cooks, what might that be?
A
Just have fun, experiment and learn from your experience. Oh, and don’t blow the budget on foods you’re not familiar with. You can make an amazing meal with just the simplest ingredients that are inexpensive.
Cedar Plank Salmon
2 6-oz. (170-g) salmon filets 1 cup (250 mL) soy sauce 3 tbsp. (45 mL) brown sugar 3 tbsp. (45 mL) honey 1 lemon
Kosher salt
Fresh ground black pepper
Fully immerse cedar planks in water for up to 2 hours. Juice the lemon. Add soy sauce, brown sugar, lemon juice and honey into a sauce pan, bring to a boil and let cool. Marinate the salmon fillets in the cooled marinade for 30 minutes to 1 hour.
Preheat the oven to 425°F (220°C). Place salmon on the cedar plank, skin-side down. Sprinkle the salmon with brown sugar, then salt and pepper to taste. Put the cedar planks in the oven, and cook for 15 minutes or until edges are dark and caramelized.
Makes 2 servings.