. . . . . WOUL DN’T L EAVE THE KI TCHEN W I THO U T IT
DEYTON BONISH
HOME COOK/OWNER HINGE DESIGNS “A combination steam/convection oven is a healthy way to cook since you’re not drying food out with hot air, or boiling away minerals and nutrients. It truly is an all-inclusive unit. Commercial steam ovens have been around awhile, but now they are in home kitchens. I love the steam/convection combo. You can defrost quickly, reheat multiple leftover plates at once and it’s big enough to cook a 20 lb. turkey in half the time, juicy as ever!”
CHEF JESSE PAPISH
EXECUTIVE CHEF, UNIVERSITY CLUB, U OF S “I did a stage in Toronto; that’s when a chef works for free at another restaurant to learn from their chef and see how their restaurant works. After seeing Chef Anthony Bourdain in The Layover, I went to Tosho Knife Arts. I picked up my Konosuke HD2 chef’s knife; it quickly became my favourite. It’s half carbon, half stainless steel so it keeps an edge longer and the blade comes back very quickly.”
COOK DELPHINE CADOTTE FRIENDSHIP INN
“My Kohkum taught me to cook. My dad and uncle were hunters; the women prepared meat in big cast iron pots. Moose, deer, duck, rabbit—all in the same pot. No inside stoves, so I learned to cook on an open fire. We crushed berries on stones. We had horses and used their salt blocks. My favourite pot here holds 900 bowls of soup, and I’ve got other pots to make up the difference. I cook about 1,000 meals a day, but never with the same ingredients because all the food is donated. My specialty? Moose stew!”
54
Saskatoon HOME
.....
FALL 2017