Contributed by: News Canada
Young Chef Cooks Up A Sizzling Future
(NC) - Considering a trip to Prince Edward Island - make sure to stop at Mavor's Bistro and Bar, the new restaurant at the Confederation Centre of the Arts in Charlottetown. Mavor's harbors a talented staff, in fact one of the bistro's chefs Kreg Graham has recently won a number of prestigious culinary events including the Knorr/CCF Junior Culinary Competition. Graham entered the competition last fall while completing his program at the Culinary Institute of Canada. His outstanding performance at both the provincial and national competition has garnered him an opportunity to support Culinary Team Canada, Canada's Culinary Olympic Team, at the 2004 VKD World Culinary Olympics in Erfurt, Germany. In addition he received a $5,000 cash prize!
Try one of Graham's gold medal dishes at home - Butter Poached Lobster appetizer:
To make the reduction, combine sauce mix with white wine, lemon juice, cream, shallot and tarragon in a heavy saucepan and simmer over medium heat until thickened. Mount the cold cubed butter into the reduction and add salt. Add cold cubed butter and salt until melted.
Add lobster tails and poach at low heat until lobster is opaque and cooked. Slice lobster and serve with chopped chives. Include a slice of lemon and warm butter for a succulent appetizer sure to impress family and guests.
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