Still here a decade later and a new sea­son

The Telegram (St. John’s) - - WEEKEND FOOD - Karl Wells is an ac­cred­ited per­sonal chef, au­thor of “Cook­ing with One Chef One Critic” and re­cip­i­ent of awards from the na­tional body of the Cana­dian Culi­nary Fed­er­a­tion and the Restau­rant As­so­ci­a­tion of New­found­land and Labrador. Con­tact him through his

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

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