Comrades in the kitchen

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This article was published 16/02/2011 (5633 days ago), so information in it may no longer be current.

A SPOOF of the Iron Chef television series starring three Canadian chefs has evolved into a wildly popular weekly culinary show.

The chefs, Michael Bonacini, Massimo Capra and Jason Parsons, bring a rare chemistry to their tasks, says their producer on Citytv’s CityLine.

“It used to be whenever you had a chef on TV you usually had a snooty and aboveeverybody type of person,” says Chrissie Rejman, who has worked at the Toronto Citytv station since 1973.

“But here we have three high-profile chefs without a pinch of arrogance, silliness or bravado,” she adds.

The three also have a new book out entitled 3 Chefs: The Kitchen Men (Whitecap Books). Like the authors, the cookbook reflects their different backgrounds, culinary styles and witty rapport.

Besides having a good time both in front of and away from the camera, the three friends come from distinct corners of the world.

Bonacini, 51, is from Wales, Capra, 50, hails from Cremona, Italy, and Parsons, at 39 the “young buck,” is from England.

Bonacini is co-owner of Oliver & Bonacini, with restaurants in Toronto, Oakville and Collingwood, Ont.

Capra, a chef host on the series Restaurant Makeover, also co-owns Mistura Restaurant and Sopra Upper Lounge in Toronto.

Parsons is executive chef at Peller Estates Winery in Niagara-on-the-Lake, Ont. “What makes the show work for the three of us is that we all feel comfortable in our skin,” says the ebullient Capra, “We are not competing against each other. We are simply having a good time.”

Parsons says he believes that “we really genuinely enjoy each other’s company.”

“Massimo entertains us with stories forever, while Michael keeps us in check,” he says.

Bonacini admits to having butterflies in his stomach before each show.

“I think the day I lose that I think I should hang up my apron. I also tend to be the quiet one and am the gel between Jason and Massimo to keep things going smoothly.”

Bonacini got his early start working at the famous Dorchester Hotel in London where he stayed for 10 years. In 1985 he arrived and settled in Toronto.

After culinary training in Italy, Capra came to Canada in 1984 and went to work in his uncle’s restaurant in Toronto.

Parsons had a very different start to his cooking career. Having moved to Canada with his parents, he took a job just before his 14th birthday in a roadhouse in southwestern Ontario washing glasses in the bar.

Later, after culinary school he apprenticed for a chef’s position at award-winning Langdon Hall in Cambridge, Ont. “I graduated from high school and culinary school and completed a full apprenticeship and received my chef’s papers,” he says.

“These were my tickets to the world.”

Rejman says of her star chefs: “This special show will absolutely continue because the chemistry among the three is unlike anything else.”

The chefs appear on CityLine Tuesdays, 11 a.m.

— The Canadian Press

 

Recipes

 

Pureed squash and apple soup

 250 ml (1 cup) diced butternut squash, cut into 2.5-cm (1-inch) cubes

250 ml (1 cup) diced Northern Spy apple, cut into 2.5-cm (1-inch) cubes

250 ml (1 cup) chopped sweet white onions

3 cloves garlic, peeled

50 ml (¼ cup) butter

Salt and white pepper

1 l (4 cups) vegetable stock

50 ml (¼ cup) sour cream, for garnish

45 ml (3 tbsp) toasted pumpkin seeds, for garnish

1 bunch chives, finely chopped, for garnish

 

Preheat oven to 230 C (450 F).

Season squash, apples, onions and garlic with butter, salt, pepper and nutmeg. Bake in the oven until soft and mushy, about 20 minutes. Puree in a blender until totally liquid, adding some of the vegetable stock, if necessary.

In a stockpot, combine puree and vegetable stock and find the thickness that suits your palate. Bring to a boil and taste.

Adjust for seasoning. Pass through a fine mesh strainer and set aside until needed.

Serve topped with sour cream, toasted pumpkin seeds, and chives.

Makes 4 servings.

Source: Massimo Capra

 

Oyster Bruschetta

1 vine-ripened tomato, diced and seeded

50 ml (¼ cup) shaved Parmesan cheese

½ small shallot, diced

5 basil leaves, roughly chopped

¼ garlic clove, finely chopped

12 fresh oysters

Salt and pepper

 

In a bowl, mix together diced tomato, Parmesan, shallot, basil and garlic.

Using an oyster knife, remove top shell from each oyster.

Then cut muscle below oyster to allow it to sit freely on the bottom shell.

Place freshly mixed bruschetta mixture on top of oysters. Season to taste with salt and pepper. Serve immediately.

Makes 6 servings.

Source: Jason Parsons

 

 

Lemon Posset

550 ml (2 ¼ cups) 35 per cent whipping cream

150 ml (2/3 cup) granulated sugar

50 ml (¼ cup) lemon juice, strained

Fresh strawberries or blackberries, for garnish

Mint sprig, for garnish

Icing sugar, for garnish

 

In a medium pot, combine cream and sugar and bring to a simmer, stirring until sugar has dissolved. Remove from heat and stir in lemon juice.

Pour mixture into six ramekins or bowls and refrigerate for at least 4 hours. Garnish with fresh berries, a sprig of mint and a dusting of icing sugar.

Makes 6 servings.

Source: Michael Bonacini