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|  Carol
Chow, Executive Chef,
Gusto de Quattro, North Vancouver
Carol Chow, former U.B.C. student followed her passion
for fine food to the DubruilleCulinary Institute in
1987. Upon graduation,Carol worked at Umberto's Settebello
Restaurant on Robson Street with Chef Peter Iascu. This
was followed by two years with John Bishop at his reknown
restaurant on Fourth Ave.
A ten year relationship with Janet McGuire and her Beach
Side Cafe in West Vancouver began in 1990. After ten
successful and satisfying years at Beach Side Cafe,
Carol was ready for a new challenge, and began a several year stint as Executive Chef of Hart House
Restaurant in Burnaby. Now back on the North Shore with the Corsi family, Carol is happy to see old friends while she cooks up the best of regional Italian dishes.
Some other contributions include:
Member of "Exclusively B.C."
Les Dames D'Escoffier
Member of Winning Team, Canada a la Carte Competition
Ben Wick Cook Show
As well as many charity events
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Carol's Sesame Crusted Salmon
Cakes with Cilantro Ginger Pesto
For the salmon cake:
1 lb. Fresh salmon meat, minced
1 egg
1 red onion, minced
3 lemons, zested and juiced
2 T. capers, chopped
2 T. soya sauce
1-2 T sambal olek (chili paste)
1/2 c.-1 c. fresh bread crumbs
Tabasco
Lea and Perrins
Salt
Sesame seeds (to coat)
Combine all ingredients except sesame seeds in a medium
mixing bowl.
Check seasoning and adjust as necessary. Portion into
4 - 5 oz. cakes and coat with sesame seeds.
Refrigerate unti ready to use.
To cook, heat a non-stick fry pan with 2 T. vegetable
oil. When pan is almost smoking, carefully add cakes.
Cookuntil golden brown and turn over. Place in 400 degree
oven for 5 minutes. Remove and serve.
Cilantro Ginger Pesto:
1/2 bunch cilantro, stem and leaves
1-2 " piece ginger, peeled and coarsely chopped
(young ginger, if available)
1/2 c. toasted cashew nuts
1 c. olive oil
1/2 c. grated asiago
2 lemons, zested and juiced
2 T. rice wine vinegar
salt
pepper
Place all ingredients if food processor and mix until
a smooth paste is formed. Refrigerate until ready to
use. |
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