Almost Famous Recipes

People's Choice Winner: Christine Amanatidis

Earlier this week, I had the distinct pleasure of attending the 9th Annual S.Pellegrino Almost Famous Chef Canadian Region Competition. Jean-François Daigle of George Brown won for his Honey Seared Bison Tenderloin. He'll continue on to complete at the Finals Competition at The Culinary Institute of America at Greystone, in Napa Valley next month. Christine Amanatidis of The International Culinary School at The Art Institute of Vancouver won the People's Choice Award for her Crispy Duck Breast with Chestnut Bread Pudding, which I loved dearly!

Me, Jean-Francois Daigle, and Alexa Clark of CETO

It was so exciting to be able to taste the eight Canadian competitors' signature dishes. The very best part, however, was hearing them describe their dishes in their own words. People's Choice Winner, Christine Amanatidis, took bread pudding and made it savoury to change turn a classic tradition on its head. Nathalie Des Rosiers from the Institut de tourisme et d’hôtellerie du Québec (Montréal) experimented with fourteen different kinds of tea to hone in on the best smoking technique for her tea smoked scallops with pickled beets. When asked why she picked Atlantic scallops over Pacific, she responded with no hesitation: "First of all, I wanted to honour the St. Lawrence region where I grew up. Secondly, Pacific scallops are saltier and I prefer the more subtle and natural flavour of Atlantic scallops." Boom!


It was also terrific to catch up with my food blogging friends. David Ort of Food with Legs, won the blogger challenge and got the opportunity to sit as a judge at the judges' table. He did a terrific job and asked some rather difficult questions. Alexa Clark of Cheap Eats Toronto was one of the runner ups in the contest, along with yours truly. It was great to meet Jenny Tryansky and Neil Faba of Communal Table! They have a great blog. 


Below, I've included the recipes for Jean-François Daigle's winning Honey Seared Bison Tenderloin and Christine Amanatidis' Crispy Duck Breast with Chestnut Bread Pudding. I cannot wait to experiment with these dishes! Enjoy!

Honey Seared Bison Tenderloin with Apple Parsnip Puree
Jean-Francois Daigle, The George Brown Chef’s School (Toronto)


Creamy apple parsnip puree is the base for the decadent richness of bison and adds a delicate sweetness to this recipe. A chunky vegetable sauce finishes the dish, along with a few asparagus spears for added colour.


2 cups (500 mL) beef broth
2/3 cup (150 mL) dry red wine
1 cup (250 mL) each diced carrots and onion
3/4 cup (175 mL) diced celery
2 bay leaves
1 tsp (5 mL) whole black peppercorns
1 buffalo or beef tenderloin, about 2 lbs/1 kg, cut into 8 equal portions
Sea salt and pepper
1 tbsp (15 mL) extra virgin olive oil or garlic oil
2 tbsp (25 mL) liquid honey
2 tsp (10 mL) chopped fresh thyme or 1/2 tsp/2 mL dried thyme leaves


Apple Parsnip Puree:
1 lb (500 g) parsnips, peeled and chopped
1 lb (500 g) apples, peeled, cored and chopped
2 tbsp (25 mL) 35% whipping cream, hot
2 tsp (10 mL) Dijon mustard
Salt and white pepper


Apple Parsnip Puree: 
In pot of boiling water cook parsnips, covered for 15 minutes or until tender. Add apples, cover and simmer for 10 minutes or until very tender. Drain well and puree in a food processor until smooth. Whisk in cream and mustard and season to taste with salt and pepper; keep warm.


Meanwhile, in saucepan bring stock, wine, carrots, celery, onion, bay leaves and peppercorns to a boil and simmer until reduced to 2-1/2 cups (625 mL). Remove bay leaves and discard.


Sprinkle tenderloin with salt and pepper. Heat oil in large skillet, in batches sear both sides of the tenderloin and place on lightly greased baking sheet. Drizzle with honey and sprinkle with thyme. Roast in 425 F (220C) oven for 5 to 7 minutes or until meat thermometer inserted in centre reaches 145 F (63 C) for medium-rare.


Spoon apple parsnip puree in centre of plate and top with tenderloin and spoon vegetable sauce around plate.


Makes 8 servings.

Duck Breast with Chestnut Bread Pudding
Christine Amanatidis, The International Culinary School at the Art Institute of Vancouver


Crisp and moist bread pudding is the delicious backdrop for a crisp and juicy duck breast. Serve this dish up with roast beets and cranberry sauce to dip the duck into.


4 boneless duck breasts
Salt and pepper
Chestnut-Chai Bread Pudding:
1 cup (250 mL) chicken broth
1 cinnamon stick
5 each whole cloves and green cardamom pods
3 slices fresh ginger
1 tbsp (15 mL) olive oil
1/4 cup (50 mL) minced shallots
1/2 cup (125 mL) whole milk
2 eggs
8 roasted chestnuts, quartered
1/2 tsp (2 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
8 cups (2 L) 1/2-inch (1 cm) cubed multigrain sourdough bread
2 tbsp (25 mL) butter, broken into tiny pieces


Chestnut-Chai Bread Pudding: 
In saucepan bring chicken broth, cinnamon, cloves, cardamom and ginger to boil. Cover and simmer for 5 minutes. Remove from heat and steep for 5 minutes. Strain and discard spices.
Meanwhile, in a skillet heat oil over medium heat and cook shallots for about 4 minutes or until lightly browned; set aside.


In a large bowl, whisk together milk and eggs. Add steeped chicken broth, shallot, chestnuts, pepper and salt. Stir in bread to coat well. Spread evenly into 13 x 9- inch (3 L) pan lined with parchment paper. Scatter butter on top and bake in 400F (200C) oven for 25 to 30 minutes or until top is golden brown. Let cool slightly before slicing into 8 pieces, approximately 4 x 3- inches (10 cm x 7.5 cm).


Score duck skin in a cross diamond pattern and season with salt and pepper. Heat a large skillet over medium-high heat and place duck breast skin side down. Reduce heat to medium and let cook for about 5 minutes or until crisp and brown. Turn duck and place in oven for about 8 minutes or until thermometer reaches 155 F (68 C). Let stand before slicing. Place bread pudding on each plate and top with sliced duck.


Makes 8 servings.