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| Aron Zipursky – Executive
Chef
Caffe dé Medici
 Two
and a half years ago Caffe dé Medici, located
in the heart of the Robson Street’s shopping district,
acquired a new chef. With stints in renown kitchens
around Vancouver - Sutton Place, Quattro on Fourth,
the Hart House Restaurant on Deer Lake, and 900 West
at the Hotel Vancouver, where he completed his apprenticeship,
Chef Zipursky has now found another challenging and
creative home.
With a moment to sit down and chat about his plans and
vision, Chef Aron talked about how his passion for food,
wines and things culinary has shaped his food style
for the restaurant.
Zipursky knows that an Italian restaurant needs to carry
that theme from the front door to dessert and also knows
that freshness and quality of ingredients is paramount.
His best suppliers knock on the alley door with boxes
of produce knowing that Chef will only buy the best.
Having been burnt by suppliers sending over inferior
products, he now prefers to choose at the back door
– an indication of his commitment to quality and
hand picked ingredients and an indication of how pressed
for time he is. "I like it, it’s the best
way to buy", says Zipursky. Susan Davidson, co-owner
of Glorious Garnish, Mark Hills of Hills Foods and the
other suppliers who do come knocking, get the attention
and the business.
Great food always begins with great ingredients, much
like great wine is made in the vineyard, not in the
winery. The blending of flavours and creation of great
food begins with the growers and producers.
"Cook what’s seasonal – more ragouts
in the winter, more fall vegetables, then change with
the seasons", says Chef and you will be pleased
with the results. Makes sense to me. Nothing can interpret
the flavours of a country or bring zest to a plate better
than fresh, well-grown local ingredients skilfully prepared.
 There’s
more on Chef’s plate than just greens and seafood.
Caffe dé Medici’s owners, Steve and Dean
Punzo have started Take 5 Catering to please their customers
who couldn’t make it to the restaurant. Delivering
the same quality meals around town means expanding the
kitchen prep area, changing the layout of the dining
room and bringing more prep staff on board to handle
the orders that come in every day.
Excitement reigns in this establishment these days and
the family team making it happen are very glad to have
Aron Zipursky as their chef. He is a part of the family
if you are looking at passion for great food and wine
as a measure of acceptance.
Caffe dé Medici
109 – 1025 Robson Street, Vancouver 604 669.9322
www.caffedemedici.com
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 Pesto-Crusted
Halibut in a Niçoise Olive Clam Broth (Serves
4)
Ingredients:
4 fresh halibut filets
Pesto Crust
1/2 cup pesto (2 cups basil, 2 cloves garlic,
1/4 cup pine nuts, 7 tablespoon extra virgin olive oil,
1/3 cup grated Parmesan Reggiano, 1/2 teaspoon salt)
1/2 cup fresh bread crumbs
Clam Broth
1 cup fresh clams
1 cup white wine
1 cup fish stock
1 tablespoon rice wine vinegar
1/2 cup mirepoix (mixture of onions, celery, carrots,
leek & garlic)
2 large sprigs fresh thyme 5 star anise
2 bay leaves
2 tablespoons unsalted butter
Garnishes
16 Niçoise olives
2 sliced shallots
2 roma tomato concassé (finely brunoise)
5 chives (finely brunoise)
1/4 cup fresh hand-peeled shrimp
Optional Garnish
1/2 cup Daikon noodles (julienne Daikon)
1 teaspoon black olive tapenade (black olives, anchovie,
garlic,
lemon juice & extra virgin olive oil) Process all
in blender until smooth.
Method:
Pesto Crust
To make pesto, process all ingredients in food processor
until finely pureed
Mix breadcrumbs and 1/4 cup pesto, season with salt
and pepper.
Clam Broth
In a saucepot, over medium heat, add a tablespoon of
vegetable oil, clams,
mirepoix, thyme, star anise and bay leaf, sweat for
5 minutes. Deglaze with
rice vinegar. Add fish stock and white wine, salt and
pepper, let boil. When
clams open, scoop out of pot and reserve for later use.
Simmer for additional
10 minutes then strain and check seasoning to ensure
it is to your liking.
Bring back to a boil in pot and finish with butter;
Note: Once butter is emulsified,
take off heat and add garnishes: Niçoise olives,
shallots, tomatoes, chives & shrimp.
Halibut
Season halibut filets, brush with pesto, and top with
pesto crust. Bake in oven at
350 degrees for 8-10 minutes depending on size of fish.
Serving
In 4 bowls, evenly disperse clam broth; add optional
boiled potatoes and choice
of vegetables, topped with cooked halibut, reserved
clams and Daikon noodles
(tossed with tapenade).
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