Salmon Wellington

Salmon Wellington is the simplest way to impress your guests at your next dinner engagement event. Watch my video with step by step method — Ingredients: 4-5 oz portion of Salmon per guest 4 – 5 oz portion of individual Salmon per guest – fresh 6 inch X 6 inch square piece of Puff Pastry…

How to : Individual Beef Tenderloin

Beef Wellington is indeed an impressive gourmet selection for New Years Eve / or Day. It’s also a great way to impress your loved one during Valentines Day too. In fact, any big celebration is for sure a MUST to IMPRESS. With NEW YEARS EVE heading into 2022 – what better way to enjoy your…

The Essence Of Hollandaise Sauce By Chef Bari

 The essence of Hollandaise is truly a remarkable Mother Sauce adding a wonderful tasting dish from appetizers, desserts, breakfast to Brunch and main courses.   The five Mother Sauces are :  Béchamel – a white sauce made with a roux (equal portion of butter and flour sauté before adding liquid) and milk.  Espagnole – is…

Making Hollandaise by Chef Bari

  Eggs Benedict by Chef Bari  With over 30 years of experience under-my-belt as a Chef, I have lost count how many times I’ve prepared Hollandaise sauce. During Mothers Day, it was a given to have Eggs Benedict as part of the elaborate brunch.Hollandaise can be used in so many tasty dishes; for example, it’s…

Beef Stroganoff  by Chef Bari

When I worked as a chef at finer hotels and clubs throughout British Columbia and Alberta, fine dining was where it’s at. The hub of the action, where your creative juices were allowed to flow.  It was all gourmet.  Fine Dining allows the creative flow by introducing professional cooks to use top quality meats and…