fusion grill

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fusion grill

• Learning how to make Sexy Food
• Candace Hughes

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(No Transcript)
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History of fusion grill

• Opened in June 1996 by owner and head server,
  Scot McTaggart
• Led by the visionary culinary expert,
• Chef Lorna Murdoch
  
• fusion grill was Winnipegs first restaurant
  specializing in Manitoba Regional Cuisine

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• Flowers, herbs and greens are delivered fresh two
  times a week
• Most of the produce and fruit comes from local
  organic supplier, Fresh Options
• Meat is purchased from local elk, bison, wild
  boar, and beef producers
• Menus are changed with the seasons, with what is
  freshly available that week, or if a new and
  interesting product presents itself
• Focus is on sourcing local products and serving
  the freshest quality of food
• This means that berries, fruit, veggies are
  canned or frozen for winter use
• Using organic products whenever possible

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The Kitchen
The Dining Room
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Chef Lorna and Sous Chef Christine Plating the
Pickerel Entrée for the Tasting Menu
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My Life and Duties

• Worked 2 to 11 pm Tuesday to Saturday
• Responsible for 4 salads, 2 appetizers and 5
  desserts
• Caesar, citrus greens, tomato, and beet salad
• Hot mushroom strudel and caviar on bannock
• Apple crumble, chocolate cake, cheesecake, pecan
  pie, and either brulée or white chocolate mousse
  cake

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• I regularly helped Chef Lorna with filleting
  fish, cutting up the ducks, trimming the beef,
  preparing the shrimp, and cutting up the bison
  ribs
• I tried to help with any other duties in the
  kitchen that Chef or Sous Chef Christine needed
  help with
• Making empanades, sushi rice, latkes
• At the end of the evening service we all helped
  to clean the kitchen and stove

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Damon the goofy Dishwasher
This is my work area
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Halloween Pumpkin Carving
Mushroom Strudel with Truffle Oil
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Special Catering Outings

• Catered an in-home 50th anniversary for 30
  people, by myself
• Served 4 types of hot appetizers, salad, cooked
  from start to finish chicken á la Forestiere with
  roast potatoes in white truffle vinaigrette and
  veggies with a shitake demi-glace, and a
  variety of individual desserts

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• Catered an in-home wedding for 15 people
• Prepared and served appetizers
• Grilled onion and goat cheese dip, black bean
  cakes with chipolte mayo, crab cakes, strudel,
  cured char in a tuille cone, shrimp dumplings
• Helped with many in-restaurant catering functions
  for birthdays, anniversaries, business meetings,
  and of course Christmas parties

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Cured Char with Pear and Tuille Cone
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Sparrow Wedding Marinated Chevre Gouda and
Smoked Cheddar Platter Red Curry Coconut Pickles
and Miso Pickles
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Duck Rillette with Apple Ginger Chutney
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Special Happenings

• Created a rustic peach tart during my first week
  on the job
• Made my homemade salsa from local tomatoes,
  peppers, onions, and jalapenos and was put on the
  menu with the vegan entrée
• Entered the Manitoba Turkey Competition

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2005 Manitoba Turkey Competition