CHEF PROFILE
As told by
Chef Richard Charron Noble Chef, Prince Edward Island
GLEN STRICKLEY
I am Metis but I have been very disconnected from my roots. I got my status about five years ago and am reconnecting to my heritage. My partner Rachel and I were working out West when the pandemic hit. We were both working in high-end hospitality businesses and lost our work. To be honest, I was starting to become a little disenchanted with my job. We decided to move back to where I grew up, in Charlottetown, P.E.I., and we have had incredible support from the Indigenous community. Recently we were invited to attend a national Indigenous tourism conference in Winnipeg. We met a lot of renowned Indigenous chefs. This was an inspiring experience and I could feel myself becoming more connected. I have some real homework to do. For the last 20 years, I have been working in high-end Italian and French cuisine. We had already branded our company Noble Chef.
Pan-seared Scallops with Corn and Squash purées, Maple Gastrique, Fried Sage
GLEN STRICKLEY
Serves 4
GT 12
12
large fresh sea scallops, patted dry 1 tbsp (15 mL) salt 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) unsalted butter 1 cup (250 mL) fresh corn kernels (from 1-2 ears of corn) ½ cup (125 mL) chicken stock ½ cup (125 mL) heavy cream 1 tbsp (15 mL) unsalted butter 1 medium sized butternut squash, peeled and cubed ½ cup (125 mL) chicken stock ½ tbsp (10 mL) salt ¼ cup (65 mL) maple syrup ¼ cup (65 mL) apple cider vinegar 1 tbsp (15 mL) unsalted butter 12-16 fresh sage leaves Vegetable oil for frying
Start by making the corn purée. In a small saucepan, heat olive oil over medium heat. Add the fresh corn kernels and cook, stirring occasionally, until the corn is tender, about 5 minutes. Add the chicken stock and heavy cream to the saucepan and simmer. Cook for 5-10 minutes, until the liquid has reduced slightly and thickened. Remove from heat and blend the mixture in a blender or food processor until smooth. Season with salt to taste. Next, make the squash purée. In a large saucepan, combine the cubed butternut squash and chicken stock. Bring to a simmer and cook for 10-15