The challenges I encounter in a kitchen are what I consider to be mainstream – for a trained chef. Things like modifying a recipe to satisfy a personal dietary preference or need, or adjusting a recipe so that the essential flavor is elevated. On the rare occasion, I am without a tool or bakeware – and happily acquire what I need. But, never before have I had to face cooking for a party without a heat source.
Okay, I embellish. Only slightly, though – for effect.
As the weeks have passed, and I search diligently for a new job in the field that I am educated (the law), the Gods seem to have something different in mind. There’s a Chef in My Kitchen, it seems, is taking on a life of its own, and there are plenty of those who are willing to create opportunities for that to happen. But, when my friend in Victoria, British Columbia, offered to help me map out a business plan for the business in exchange for catering a party for her, how could I say no. That’s when she dropped the bomb.
"Oh, don’t worry, I have good knives," she said. "But, my oven doesn’t work." "What?" I sheepishly eek out. "The stove top works, but the oven doesn’t," she says in an I-don’t-cook-so-I-don’t-need-an-oven-matter-of-fact kind of way. Trying to muster some confidence I manage, "Well, as long as we have a stove top…" To which she gleefully adds, "Oh, and I have a George Foreman grill, too!"
Now, I’ve had to manage with less than stellar (or sharp) knives and manipulate temperatures with pots and pans that were part of a blue light special at the Dollar Store. I’ve had to improvise ingredients in kitchens where vegetable oil, margarine and table salt are pantry staples and the fresh produce is … ah, produced … by opening up can. But never have I had to do without a heat source!
Having spent the past week pouring through old magazines and my vast cookbook collection, I am astounded at the reliance on the oven in the preparation of tapas, mezze or the hors d’oeuvres course! But equally, I have found remarkable freedom in the creativity the lack of such an essential component is unleashing. Since part of the purpose for the party is to introduce me to those in the food and wine scene in Victoria, it’s exciting to think about preparing the tapas platters in advance, artfully arranging the service and then simply enjoy the people I am meeting.
The menu is starting to take shape nicely, and the wines will all be from British Columbia, and selected at the Cook Street Village Wine Shop once I arrive and the menu finalized. Fresh cheeses (what fun to spend a day searching out Victoria’s finest cheesemonger) and fruits – and given the remarkable geographic location of Victoria, I suspect I’ll find nothing short of deliciously ripe – perhaps even tropical – to platter with my cheeses. A few luscious spring blooms, and one plate is done.
Of course I’d like to serve something of substance (if only to use the George Foreman grill!). Lemon-herbed Chicken skewers with a spicy Peanut Satay is at the top of my list. Easy, make ahead and when combined with fresh greens dressed in a lemon vinaigrette and some crusty bread, it can double as a more substantial bite for those who want to indulge in BC’s remarkable wines. But, I haven’t completely resigned myself from marinated beef, sliced thin and served with a fresh chunky olive and orange salsa or a Thai curry beef with avocado and a ginger aioli. A little avant-garde and more upscale than the lemon herbed chicken – and perhaps more suited to a group of young entrepreneurs.
I would be completely remiss if I didn’t showcase Victoria’s magnificent fresh seafood – and I’m thinking along the lines of cucumber cups with wasabi spiced crab meat; tuna skewers with several dipping sauces to try… and my favorite – Candied Salmon (but in Victoria you can buy it freshly prepared in the market).
I have a few other ideas up my sleeve – a Kalamata olive and chunky tomato spread, which is glorious on top of a crusty baguette… some spiced nuts (provided I can find or create a stove top creation), and a no bake sweet chocolate roll, to satisfy the craving someone inevitably will have – if only me.
Simple, make ahead … and the only thing needed is a stovetop, a sauté pan… oh, and yes... A George Foreman Grill.
