August 24, 2016
I first met Kyle Wyatt back in the Spring and what an incredibly cool chef he is. Not only is he Chef at Wenona Lodge, but he also runs his own catering company where he pulls his passion for food and people together. Kyle is a talented, up and coming chef in Toronto and you will meet him at some of our iYellow events this fall. What’s your favourite place to sip on a refreshing glass of white wine like Aveleda Vinho Verde from Portugal? My favourite place to have a refreshing glass of wine would have to be around a campfire, with good company, great music and amazing bread and cheese. There are few places I would rather be. Who inspires your cooking philosophy? The amazing farmers of Ontario are my main inspiration. We have such amazing local produce and livestock to create with; we have the farmers who produce such amazing things to thank. Ontario is a place of great diversity in foods and climates, and we need to embrace it! What is the most challenging thing about being a chef? In all honesty, it’s amazingly hard to have a life outside of the industry and the food. When most people are off, we are at work. It’s hard to watch friends and relatives birthdays, wedding and other special events go by and all you can do is send a card or call because you are at work. What do you love most about the Toronto culinary scene? I love the constant energy of the scene here in Toronto, it’s like a young New York, trying to find its niche in the world. It’s all about fresh, young talented chefs coming out of the woodwork to celebrate Toronto. When you were thinking about a dish to pair with Aveleda Vinho Verde from Portugal what kind of ideas came to mind? Aveleda Vinho Verde is such a great wine to pair with, bright and sweet in style. Immediately my mind gravitates to brie stuffed chicken supreme wrapped in pancetta. The acid and fruit forward flavours cut through the richness of the brie and the saltiness of the pancetta. A beautiful side would be caramelised cauliflower puree and a light pan jus. What did you think about this wine/these wines? Any recommendations you would like to share with us? I love all their wines. My girlfriend is Portuguese, and her family always has a bottle ready for any occasion. I will say it is also a great accompaniment to most seafood which plays a huge part in Portuguese culture! Tell us about your dish and why it pairs with Aveleda? My dish is honestly an ode to my culinary training and girlfriends father who truly taught me to love seafood. The scallops and pancetta provide the fat and protein, the shaved asparagus the crunch, the dill gives the sharp, and the both the pancetta and pimento media add the salt in. A dish is all about balance, the fresh, crisp taste of the Vinho Verde cut through all of this to lend some lightness to the dish. Pancetta Wrapped Brie Stuffed Chicken Supreme Ingredients 2 Chicken Supremes (skin on) 1 small wheel of brie 1 tbsp dry Sage 1 tbsp dry rosemary 1 sprig of Fresh thyme 10 thin slices of pancetta 1 Head of Cauliflower Canola Oil 1 pinch of ground clove A dash of cream 2 tbsp of butter Salt and Pepper Preheat oven to 450 deg. Cut out cauliflower stem, rinse and place on a foil-lined baking sheet. Cover head with oil and add salt and pepper. Bake in preheated oven until brown (about 30-45m) While roasting the cauliflower, carefully butterfly the chicken breasts. Cut small wedges of brie and place two or three pieces inside depending on the size of the breasts. Close breasts and cover in pancetta, using bbq skewers to secure the pancetta and close the breast Heat an oven safe skillet or cast iron pan on high. Once nice and hot add enough oil to cover the bottom of the pan. Sear the pancetta covered breasts, until crispy, transfer to the oven and bake for 25 minutes. Add the rosemary, thyme and sage to the pan. Removing the cauliflower, cut into wedges while still warm and place into a blender. Puree until smooth, adding some cream, the clove and salt and pepper to taste. The chicken should be ready, transfer the pan back to the stovetop. Without turning a burner on, throw in the butter. When the butter has melted into the oil and juices, tilt the pan using a towel or oven mitt and baste the chicken with a spoon. Place a generous helping of the puree in the middle of the plate. Place the chicken on the side of the heap of cauliflower to create some height. Lastly with a large spoon, drizzle the pan sauce over the chicken and puree.