chefbari

Good Afternoon and Happy Boxing Day Friends!

As a professional chef with a 40-year career, I was saddened when Gourmet Magazine officially ceased publication in November 2009. They were the gold standard of culinary storytelling. While they haven’t been on the newsstands for years, the high standards they set are very much alive at my table.

This Christmas, I decided to cook as if those legendary editors were sitting right in my dining room. From a 6-hour reduction to the precision of a 136°F medium-rare, here is a dish that proves the Great White North still produces world-class, “cover-worthy” cuisine. While the magazine layout is a creative “What If,” the flavors and the family team that made it happen are 100% real.

Bringing Magazine-Quality Precision and Family Heart to the Canadian Christmas Table

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From the Editor’s Desk: A Masterclass in Canadian Elegance

There is a profound difference between a meal that satisfies and a dish that tells a story. In this special December feature, we are honored to showcase a plate that embodies the latter, crafted by the ruggedly sophisticated Chef Bari.

Known for his deep roots in the Great White North and a career spanning four decades, Chef Bari brings a level of technical precision to the table that is matched only by his respect for the ingredients. This month, he presents a composition that is as visually arresting as it is soul-warming: Pan-Seared Filet Mignon with Honey-Buttery Glazed Baton Carrots.

The Anatomy of a Masterpiece

The centerpiece—a perfectly seared Filet Mignon—is a testament to the power of family and focus. In the Chef’s kitchen, this is a choreographed ballet: while Bari achieves the initial mahogany crust, his daughter, Trisha, takes the lead on the nappe, spoon-drizzling the steaks with a decadent infusion of foaming butter, crushed garlic, and aromatic rosemary. A precise finish in a 400°F oven brings the beef to a flawless 136°F, resulting in a medium-rare interior that cuts like velvet.

But a masterpiece requires contrast, and here, the supporting elements are just as vital. Chef Bari’s wife, Patricia, oversees the Oven-Roasted Baby Kale, a component so critical it earns its place in the title. By roasting the leaves for twenty minutes and finishing with a high-heat broil, the kale transforms into a crisp, earthy “shatter” that provides a sophisticated bitterness. This is mirrored by the Honey-Buttery Glazed Baton Carrots, which are finished with a vibrant shower of fresh dill, cutting through the sweetness with a bright, herbal snap.

Tying the plate together is the soul of the dish: a traditional 6-hour Red Wine Sauce. Reduced with a patience that only forty years in the industry can instill, the sauce offers a deep, glass-like sheen and a concentrated richness that elevates the entire ensemble to the height of fine dining.

A Grand Finale

As we look toward the close of the year, Chef Bari reminds us that the finest “Gourmet” experiences are born from a blend of professional mastery and familial heart. This is not merely a recipe; it is a celebration of the Canadian spirit—rugged, refined, and deeply communal. Whether he is writing his next science fiction epic under his pen name, Bari Marcus Anthony, or standing at the pass in his tactical vest, Chef Bari continues to define what it means to cook with purpose. It is a stunning display of culinary artistry that proves the Great White North is home to flavors as vast and deep as the land itself.

Let’s Talk Food History

What are your thoughts on Gourmet Magazine closing its doors back in 2009? Do you miss the era of high-end food journalism, or do you think the digital world has filled that void? I’d love to hear your memories of the magazine or your thoughts on how food culture has changed since then in the comments below!

Cheers!

Chef Bari

The Credits and Technical Finish

The Family Culinary Team:

This “Gourmet” standard was a true family collaboration. While I handled the initial sear and the 6-hour reduction, the plate wouldn’t be complete without my team:

• Patricia: Managed the critical Oven-Roasted Baby Kale, mastering that earthy, “shatter” crunch.

• Trisha: Took charge of the nappe, ensuring every filet was meticulously basted with the garlic and rosemary butter infusion.

Technical Execution (For the Home Chef):

To achieve this exact result, we followed these professional standards:

• The Roast: Kale was roasted at 375°F for 20 minutes, followed by a 3-4 minute broil for the perfect texture.

• The Oven Finish: Filets were placed in a preheated 400°F oven for 6 minutes.

• The Target: We pulled the steaks at an internal temperature of 136°F for a flawless Medium-Rare.

• The Rest: 5 minutes under a foil tent is essential to preserve those juices.

A Note from Chef Bari on Authenticity

While this layout is a tribute to the “Gourmet” aesthetic I’ve admired throughout my career, the food, the family teamwork, and the passion behind this Christmas dinner are my reality. I believe in cooking at the highest level, whether the cameras are there or not.