Chuck Hughes - Garde Manger

This book is a glimpse into the culinary universe of Garde-Manger, a best of our recipes, some standards, some tried-and-true classics, and some that I sincerely hope will inspire you. We are as passionate about cooking now as we were on our very first day. This book is our calling card, a sampling of our recipes at Garde-Manger, and above all a guide to our favourite dishes. Writing a cookbook is no easy task. Food is constantly evolving, changing, becoming Food is alive! Capturing something as ephemeral as a recipe or a favourite dish is anything but straightforward. Cuisine is guided by Mother Nature and her seasons, it is organic and follows its natural cycles.

Actually, Mother Nature is the one who most often dictates what is on our menus! Gathering the recipes presented in this book was a team effort. Jean-Franois Mthot and I chose our best-loved, our best-sellers, our own favourites along with a few new ones. I would like to dedicate this book to my partners, Tim Rozon and Kyle Marshall-Nares, without whom there would be no Garde-Manger. Five years ago, all we had was a big dream and a little money, but with a lot of ingenuity and creativity, our project saw the light of day. As best friends, roommates, and business partners we shared the same vision, and decision making was always a team effort. Kyles dedication and determination have been a major driving force behind our success.

I am not sure we would be where we are without his perseverance. From renovations to accounting to picking wines, Kyle gets it all done, quietly and without fanfare. He has officially been nicknamed The Boss. We built Garde-Manger together, one oyster at a time! THANK YOU! CHUCK HUGHES

COCKTAILS A cocktail a day, every day is a Garde-Manger mantra, so ours are always fun, festive, and epicurean. Every morning, the kitchen and bar crews put their heads together to come up with a cocktail du jour using only the freshest seasonal ingredients. Prep: 5 min Serves: 1 > unpeeled peach> 1 tbsp (15 mL) Chambord or other raspberry liqueur> 1 drop orange bitters> a few fresh raspberries> Champagne or Prosecco Mash the peach with a mortar and pestle. Prep: 5 min Serves: 1 > unpeeled peach> 1 tbsp (15 mL) Chambord or other raspberry liqueur> 1 drop orange bitters> a few fresh raspberries> Champagne or Prosecco Mash the peach with a mortar and pestle.

Put the mashed peach in a Champagne flute. Add the Chambord, orange bitters, and raspberries. Top up with Champagne. Stir gently. NOTE For a virgin version of this drink, use black currant or grenadine syrup with ginger ale.

Prep: 5 min Freezer time: 4 h Serves: 1 >1 bottle Brio> 1 oz (50 mL) Campari> zest and juice of 1 orange> seltzer (club soda) 1.

Pour the Brio into an ice cube tray and freeze. 2. Put a few Brio ice cubes in an Old-Fashioned glass. Pour the Campari and orange juice over them. Add the soda and orange zest, then give it a quick stir.

Prep: 5 min serves: 1 This was our very first drink of the day at Garde-Manger.

Tim Rozon, our Michael Jordan of bartending, came up with the crab leg idea. It was an instant success and is now standard on our drinks menu. > lemon wedge> steak spices (see recipe p. 101)> 2 oz (60 mL) vodka> Clamato juice, to taste> Tabasco sauce, to taste> Worcestershire sauce, to taste> couple of drops of lemon juice> grated fresh horseradish> slices of jalapeo peppers, to taste> a celery rib and 1 or 2 crab legs, for garnish Use the lemon wedge to dampen the rim of a tall glass, then dip the rim in the steak spices. Over ice, pour the vodka, Clamato juice, Tabasco sauce, Worcestershire sauce, and lemon juice. Add horseradish and jalapeo slices.

Garnish with a celery rib and crab legs.

Prep: 5 min Serves: 1 > 2 oz (60 mL) gin> juice of lime> seltzer (club soda)> 2 sprigs dill, coarsely chopped, for garnish> cucumber spear, for garnish Put some ice cubes in a highball glass and pour the gin and lime juice over them. Pour in the seltzer. Give it a quick stir. Garnish with the dill and the cucumber spear. Prep: 5 min serves: 1 > 6 large cubes of watermelon> 2 oz (60 mL) Jack Daniels> sparkling water> small sprig of basil, for garnish Put the watermelon and some ice cubes in a glass.

Add the Jack Daniels. Top it up with some sparkling water and stir. Garnish with the basil. NOTE You can also add a little sugar cane juice.

Prep: 5 min Serves: 1 My partners, Kyle and Tim, and I worked together originally at Globe restaurant in Montreal. That experience ignited our passion for food and drink.

Fifteen years ago, this was a popular drink all over town. It reminds us of our days starting out at Globe. > 1 handful Jolly Rancher sour candies> 2 oz (60 mL) vodka> orange slice, for garnish Put the candies and some ice cubes in an Old-Fashioned glass. Add the vodka. Give it a quick stir, then garnish with the orange slice.