Tips and Recipes direct from Chef James Olberg

Bacchus Lounge Tempations

by Tiara Restaurant on Sep 23, 2011 (0) Comments

Come out and join us for a $5 teaser menu in Bacchus Lounge. During the months of October & November every Friday, Saturday and Sunday from 3pm till 11pm.

This is a limited time offer and a prelude to the wonderful changes that are happening with the menus at Bacchus Lounge & Tiara Restaurant.

BACCHUS $5 TEASER MENU

Steamed mussels with garlic butter
Jumbo Coconut Tiger Prawns with pineapple cilantro dip
Chorizo sausage with caramelized onions and black olive toast
Lemon rosemary spiced olive trio
Panko crusted fish cake with wasabi mayonnaise and corn salsa
Fennel spiced lamb with balsamic onion jus
Herb whipped goat cheese with multi-grain baguette
Lobster ravioli with smoked red pepper coulis and chervil
Triple cream brie with pear chutney and crostini
Baked Portobello with garlic parmesan crust, balsamic and watercress
Provolone stuffed risotto balls with tomato basil sauce
Shaved parma ham with pearl bocconcini and rosemary focaccia
Mushroom ravioli with cream and herb sauce
Plus a selection of pastry’s – Created in house by our Pastry Chef 

I look forward to seeing you this fall, in Bacchus Lounge and Tiara Restaurant which will continue to feature our regular fine dining menus,  

Chef Randy Dupuis

New Executive Chef at Queen’s Landing

by Tiara Restaurant on Sep 09, 2011 (0) Comments

Wow, it’s like it’s my birthday and I just got a new playground in my own back yard, talk about exciting.

You see, back in 1995 Vintage Hotels gave me an opportunity that would change my life in ways I could not begin to imagine. From 1995 to 2000 I had the pleasure to work alongside many wonderful cooks, many whom have become great chefs and some even who have become chef/owners of their own restaurants. It was like a kitchen full of professors and students switching rolls daily, and there I was, like a sponge absorbing everything I could and always thirsty for more.

In 2000 opportunity struck again and I was offered the Chefs position at the Shaw Café & Wine Bar (owned by Vintage Hotels at the time). This was when I really started to learn true business side of the hospitality industry. Credit card commissions? We pay how much rent?  Who knew? I sure didn’t. It was from that point when creating a menu took on  a whole new meaning.

Then, in 2004 the page turned and a new adventure began at Pillar and Post, Cannery Restaurant.  I had a new family and in the 7 ½ years, I don’t think a day went by that I didn’t learn something new. Each and every person had something to offer and I am so grateful that I had the opportunity to be a part of that family; I will miss all of them deeply.

It is 16 years later, and I have come full circle. You will now hear me say, “Hello and welcome to Queen’s Landing, how may I please your palate?” I am excited and delighted to be Executive Chef for Tiara Restaurant & Bacchus Lounge and I look forward to welcoming you to join us and to working with my new family.

Randy

Trevor on ‘WNED Cooks’

by Tiara Restaurant on Mar 03, 2011 (0) Comments

Trevor RitchieChef de Cuisine Trevor Ritchie was spotted on TV on Saturday, Feb 26th cooking his signature dish Braised Beef Short Ribs on WNED Cooks. Trevor travelled to Buffalo for the live appearance to help raise funds for the public broadcasting station. He did a great job and we are very proud. The 3 hour special is due to air again in March.

WNED

Trevor Ritchie

As we are nearing spring the chefs of Queen’s Landing are working on the summer menus. We hope to have them in 6 weeks. I will post them as soon as they’re available.

Chef David Adjey will be joining us here at Queen’s Landing on the weekend of April 2 for our 2nd Annual Culinary Festival, and we can not wait! Chef Adjey will be recreating some of his dishes from the book. Please check it out. It will be a great weekend with one of Canada’s Best Chefs.

I will post more information soon on the Culinary Festival’s Gala Dinner, demo and other exciting information.

Till then,
James

Menu changes and Trevor on TV

by Tiara Restaurant on Feb 16, 2011 (0) Comments

Tiara has made a few changes to the menus–Bison Rib Eye, Beef Tenderloin, P.E.I. Lobster and

Bacchus Lounge

Bacchus Lounge

Mascarpone Raviolis, just to name a few.

We are also creating an afternoon and late night Bar Top Menu for Bacchus Lounge, so you can snack while you watch the hockey games or whatever is exciting on the lounge TV.

Restaurant Chef Trevor Ritchie is off to Buffalo shortly to cook live on TV. He’ll be preparing Braised Short Ribs and Cauliflower Potato Puree. Tune into WNED on Saturday, February 26th to see Trevor in action.

How Time Flies

by Tiara Restaurant on Jan 31, 2011 (0) Comments

Wow, it’s the end of January already. So many things have taken place over a short period of time. First, Christmas and New Year’s were a big success. Thanks to all of our guests for joining us over the holiday season.

The only heartbreak was watching the Team Canada World Juniors lose the gold medal game in Buffalo to the Russians. Next year, boys!

Chef Trevor and I were so excited to join Chef Michael Wilson at Crush to showcase Tiara Restaurant’s culinary treats. A big thank you to Chef Michael and his team.

The Icewine Festival was a big hit again; our slow cooked pork belly with celeriac and potato puree, Niagara pear slaw and Icewine Jus was so popular that we sold out.

Chef Robin Little and the boys from Prince of Wales and the Queen’s Landing team created a five course Icewine inspired menu at Chateau des Charmes winery, where Michele Bosc created a fantastic wine and food experience.

In closing, 2010 was a great year here at Queen’s Landing and I want to thank all our friends and guests. I look forward to seeing you at Queen’s in 2011.

The Icewine Festival is almost here

by Tiara Restaurant on Jan 10, 2011 (2) Comments

seared sea scallopThe Icewine Festival countdown begins: 5, 4, 3, 2, 1…

January 14th at the Prince of Wales, see Vintage Chefs serving signature dishes from their respective restaurants.  Tiara Restaurant will be serving Braised Pork Belly Fresh Pear and Scallion Salad Potato and Celeriac Puree, Chateau des Charmes Icewine Flavour Jus and Niagara Apples Crumble, and Icewine Sabayon, Candied Pecans

During the Icewine Festival Chef’s Demo I will be cooking for you: Seared Sea Scallops, Dungeness Crab and Avocado Salad with Icewine Infused Corn Coulis. Here are the recipes for you to make at home.

Seared Sea Scallops with Dungeness Crab and Avocado Salad

Icewine Corn and Basil Coulis

Ingredients:

Serves 4 to 6

2 pounds sea scallops, rinsed and patted dry
Coarse sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
3 oz cup dry white wine
2 oz CDC Icewine
1 1/2 cups corn kernels (from about 3 ears)
1/4 cup heavy cream
2 fresh basil leaves, thinly sliced
2 tablespoons chopped fresh chives

Directions:

1. Remove the muscle from each scallop and discard. Season both sides with salt and pepper.

2. Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops. Top with Crab and Avocado Salad, reserve till needed.

3. In a sauce pot add shallot and cook, stirring, until softened, about 1 minute. Add wine and Icewine reduce then add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet add butter and whish, reserve till needed.

Dungeness Crab and Avocado Salad

Ingredients:

2 cups cooked Dungeness crab meat
1 cup diced avocadoes tossed in juice of a ¼ of a lemon
Salt and pepper, to taste
3 tablespoons mayonnaise
2 tablespoons Tobico caviar
1 tablespoon lemon juice
4 tablespoons chopped parsley and Chives

Preparation:

Mix crab meat with diced avocado, chopped parsley and chive, tobico, salt, pepper, lemon juice, and mayonnaise.  Reserve till needed

I look forward to seeing you and cooking for you.

Chef James

Merry Christmas and so much more!

by Tiara Restaurant on Dec 21, 2010 (0) Comments

Queen's Landing Christmas

Merry Christmas from Queen’s Landing. We wish you all the best this holiday. Tiara is almost sold out for Christmas Eve Dinner, Christmas Day Brunch, Christmas Day Dinner, New Year’s Eve Dinner and New Year’s Day Brunch…this is so exciting!

Niagara-on-the-Lake is a white out, so we’re sure to have a white Christmas here.

It has been a great year for the Queen’s Landing kitchen. Our Restaurant Chef Trevor Ritchie won the World Junior Chef Championship in Santiago, Chile. We have created exciting new menus and the New Year will be just as fun.

Crush Wine Bar joined the Vintage Hotels group this year. I will be there for our Savour in the City series from January 17 -23 to do a featured Tiara Restaurant Table d’hote menu of Ahi Tuna, Duck Confit, Braised Short Ribs, and a Chocolate Pumpkin Tart. Executive Chef Michael Wilson of Crush and I look forward to seeing you there. Chef Michael and his team are amazing, great food, great passion and l look forward to cooking with them.

Just a reminder to check out our Icewine Festival weekends here in Niagara-on-the-Lake in January.  Vintage Hotels and our winery partner Chateau des Charmes have been busy creating a special seasonal experience.

On behalf of Queen’s Landing, Vintage Hotels, my kitchen team and myself, Merry Christmas…….and hope see you here soon.

Christmas and Icewine Celebrations

by Tiara Restaurant on Dec 14, 2010 (0) Comments

Hello, Everyone. Christmas is around the corner. Queen’s Landing is preparing a fantastic menu Queen's Landing Christmasfor Christmas Eve, Christmas Day Dinner as well as a Christmas Day Buffet.

For Christmas dinner we’re featuring a Sea Scallop, Tempura Shrimp, Duck and Foie Gras Terrine.

Mains include AAA Prime Rib, Christmas Turkey, Halibut with Dungeness Crab, AAA Beef Tenderloin and Black Tiger Prawn. Desserts include Sticky Toffee Pudding, Chocolate Tart, Grand Marnier Cheesecake, Crème Brulee just to name a few of the Choice menu selections.

Christmas is almost sold out, so don’t miss out!

Also Vintage Hotels, in partnership with Château des Charmes, will be creating an Icewine Festival for 2 weekends in January–the 14th/15th and 21st/22nd. It is a great time where Chefs will be creating food pairings with Icewine grapesNiagara Icewine in addition to many other food and Icewine activities. Click here for more information on Vintage Hotels’ Icewine Festivities. The Chamber of Commerce also holds events on the main street in their Food & Icewine Tent on January 22nd/23rd.

Below is the recipe for the Saturday Chef’s Demo that I will be showcasing. Chef Robin Little from the Prince of Wales will be preparing another dish in the Demo. So check it out, lots of fun and great memories to be made.

Best regards,

James 

Seared Sea Scallops with Dungeness Crab and Avocado Salad

Icewine Corn and Basil Coulis

Serves 4 to 6

Ingredients:

2 pounds sea scallops, rinsed and patted dry
Coarse sea salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
3 oz cup dry white wine
2 oz CDC Icewine
1 1/2 cups corn kernels (from about 3 ears)
1/4 cup heavy cream
2 fresh basil leaves, thinly sliced
2 tablespoons chopped fresh chives

Method:

  1. Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
  2. Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops. Top with Crab and Avocado Salad, reserve till needed.
  3. In a sauce pot add shallot and cook, stirring, until softened, about 1 minute. Add wine and Icewine reduce then add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet add butter and whisk, reserve till needed.

Dungeness Crab and Avocado Salad

Ingredients:

2 cups cooked Dungeness crab meat
1 cup diced avocadoes tossed in juice of a ¼ of a lemon
Salt and pepper to taste
3 tablespoons mayonnaise
2 tablespoons Tobico caviar
1 tablespoon lemon juice
4 tablespoons chopped parsley and chives

Method:

Mix crab meat with diced avocado, chopped parsley and chive, tobico, salt, pepper, lemon juice, and mayonnaise.  Reserve till needed

Welcoming a Taste of Winter

by Tiara Restaurant on Dec 02, 2010 (0) Comments

Tiara Restaurant

Tiara dressed for the holidays

Christmas is around the corner. Snow is falling, and here at Queen’s Landing our new winter menu has been created. Chef de Cuisine Trevor Ritchie and our kitchen team have created some amazing new dishes like our house-made Charcuterie Sampler, Crisp Sweetbreads, and Foie Gras. For main courses, we have Ribeye Steak, Lamb Loin and Ontario Pickerel and Trout.

Here is our recipe for Café de Paris Butter for our Grilled Ribeye.

Beurre Café de Paris

Ingredients:
1 kg butter
60 g tomato ketchup
25 g Dijon mustard
25 g capers (in brine)
125 g brown eschalots
50 g fresh curly parsley
50 g fresh chives
5 g fresh thyme, leaves only
10 leaves fresh French tarragon
1 garlic clove, squashed then chopped very finely
8 anchovy fillets (rinsed)
1 T good brandy
1 T Madeira
1 T Worcestershire sauce
½ tsp sweet paprika
½ tsp curry powder (Keens)
Pinch cayenne
juice 1 lemon
zest of ½ lemon
12 g salt

Method:
Mix all ingredients with the exception of butter in a glass bowl and leave to marinate for 24 hours in a warm part of the kitchen (a slight fermentation occurs). Purée the mixture in a blender and push through a chinois. Foam the butter and mix with the purée. Cover and store in the fridge. It is customary to form the butter into a log, freeze it and cut off slices as you need them.

Keeps for several weeks.

Upon service a round of frozen butter is placed on the cooked sirloin and put under a VERY hot salamander (or broiler in our oven) for just long enough to begin to brown the top of the butter (while the butter underneath stays cold).

Have fun,

James

Sweet Dreams of the Holiday How-To Festival

by Tiara Restaurant on Nov 18, 2010 (0) Comments

Pastry Chefs Carol Heafey and Kim Feletar
Fun in the Queen’s Landing Bakeshop

A Word from Pastry Chef Carol Heafey…

Hello Everyone, I had a wonderful time in my bakeshop with you over the Holiday How-To Festival weekend at Queen’s Landing. As promised I have enclosed the Truffle recipe for you below…Happy baking, everyone!!!

Our next special culinary event will be in January for the Icewine Festival weekend. I’ll be all over that…Icewine & dessert are so good together!!

Sweet dreams,
Carol

Bailey’s Truffles

500g     Milk Chocolate
250ml   35% Cream
100ml   Bailey’s

Heat the chocolate to 45°C over a double boiler.

Heat the cream to 60°C.

Combine the chocolate and cream in a bowl until smooth.

Add Bailey’s and mix together. Cover so that the surface touches the plastic wrap.

Cool until solid.

Scoop out with a small ice cream scoop.

Coat the truffles with tempered chocolate.

Optional: You can then coat the truffles in crushed candy cane, coconut or nuts of any kind.