Our In The Kitchen series joins food personalities, chefs and makers at home and explores some of their favourite ingredients, inspirations and philosophies while offering a glimpse into their personal kitchen stories.
This week we chat with Dyan Solomon, owner and chef at Montreal’s beloved Olive + Gourmando as well as her newest endeavor, Foxy. Dyan thoughtfully curated our October CHEF’S BOX with ingredients from her home province of Quebec, highlighting the creative ventures of the movers and shakers in the artisan food industry.
IN MY KITCHEN YOU’LL ALWAYS FIND PLENTY OF: Homemade Mexican hot sauces (charred tomato or tomatillo based).
BEST FOOD MEMORY: Eating Montreal bagels and lox with my dad.
ESSENTIAL COOKBOOKS: Any Ottolenghi book.
FOOD PHILOSOPHY IN ONE SENTENCE: Use the best/freshest/ripest ingredients you can. All of the time. No matter what. The rest is easy.
FAV INGREDIENT LATELY: Urfa pepper.
MIDNIGHT SNACK PERFECTION: Toast from the bakery Guillaume (here in Montreal) with lots of salted best quality butter.
FOOD YOU LOVE TO EAT WITH ZERO PREP: Raw almonds.
MOST IMPRESSIVE DISH: The wild mushroom and truffle Mac and Cheese at Olive et Gourmando.
HEALTHIEST HABIT IN THE KITCHEN: I’ve always used lots of olive oil. Luckily that’s supposed to be good for you!
BEST BARGAIN TIP: If you make a lot of lemon or orange juice (as we do at our restaurants), always zest the skins first to use in various preparations, or keep the peels after juicing and confit them!
CRAZIEST THING I BUY AT THE MARKET: Fancy olive oils.
FAVOURITE SPLURGE: A night out in my favourite restaurants.
SIGNATURE COCKTAIL: BarHill Gin martini with two lemon twists.
SIMPLE GO-TO RECIPE: Tomatillo Salsa
8 fresh tomatillos peeled and washed, cut in quarters
1/4 white onion
1 bunch cilantro, washed with stems on
1 cup avocado oil
2 jalepenos cut in half, with seeds
1 Tbsp agave syrup
Sea salt to taste (needs lots of salt)
1. Place everything in a food processor and blend until smooth (do not use a bar blender or Vitamix, should not be a puree).
2. Taste for seasoning and serve with everything from BBQ chicken to eggs.
Find the CHEF’S BOX curated by Chef Dyan Solomon for purchase here.