Still here a decade later and a new season
He’ll tell us what first sparked interest in penning his own plays.
Singer, Chris Ledrew, appears to give us a glimpse into his life as a musician, songwriter, teacher and photographer. Dr. Ian Sutherland — another guest with qualifications in music and education — is the Dean of the School of Music at MUN. He’ll talk about his experience as a music educator in Europe and about the new challenges ahead of him here in Newfoundland and Labrador.
In addition to the mouthwatering entrées we’ll prepare with our guests, we’ve invited chefs from more than a dozen different St. John’s restaurants to prepare an appetizer or dessert on each episode.
Jamil Hossain of NJ’S Kitchen makes fushka, a “traditional Bangladeshi or Indian sub-continental street food.” A deepfried shell, made from semolina dough, is filled with cooked yellow peas, tamarind sauce, shredded egg, cilantro and lemon zest. It’s seasoned with five-spice, sugar and salt. You pop one entire fushka in your mouth and it creates an explosion of flavours and textures.
Restaurateur and musician, Bob Hallett, of Tavola shows up determined to demonstrate an easy dessert, as he puts it, “that’s gonna say to your guests, I tried.” It’s a French-style pear tart made with puff pastry, pears, butter, sugar and marmalade. Hallett reveals himself to be a very good cook, as well as an entertainer.
Kevin Chitray, chef at Yellowbelly Restaurant, is from Mauritius, an island in the Indian Ocean. He makes eggplant and potato fritters, explaining, “this fritter is very common in my country and we serve it with coriander, onion, tomato and chili chutney.”
Tak Ishiwata, owner and chef of Basho makes one of his favourite home comfort dishes, a Chinese noodle soup called, Tong Mein. It includes noodles, chicken stock, a variety of vegetables and a key ingredient, bacon. He confirms, “it’s easy to prepare at home and all of the ingredients are locally available at any grocery store.”
Mark Mccrowe, who plans to open a southern style BBQ restaurant, slow cooks a full pork shoulder known as, Cochinita Pibil. It’s made with a marinade featuring achiote paste — a mixture of annatto seeds and a variety of herbs and spices. The result is a spicy, succulent hunk of the most delicious meat you’ll ever taste.
Mixologist, Sheldon O’neill, returns to make another of his original cocktails. This time it’s a drink he developed for Basho called, Cloud 9. O’neill tells us, “it’s basically a vodka-based drink using fresh muddled black peppercorns, star anise and some fresh strawberries. It’s given some fresh lemon juice and a turbinado simple syrup and then finished off with a Calpico float.” (Calpico is a Japanese soft drink. In this case it’s the milk flavoured, non-carbonated variety.)
Making a 10th season of “One Chef One Critic” wasn’t something we could have imagined back in 2007 when the seed of an idea for a series evolved, yet here we are, with 14 brandnew episodes ready to go. Special thanks to all of you who’ve watched the show these past 10 years and to all the companies and organizations who’ve supported us. We hope you enjoy what comes Sunday night and following Sunday nights this fall and winter.
From left, Karl Wells, Mark Critch, Jacob Critch, Steve Watson SUBMITTED PHOTO
From left, Steve Watson, Bob Hallett, Karl Wells SUBMITTED PHOTO
Fushka by Jamil Hossain KARL WELLS PHOTO
French style pear tart by Bob Hallett KARL WELLS PHOTO
KARL WELLS PHOTO Cloud 9 cocktail by Sheldon O’neill