Artisanale

Artisanale Restaurant
Guelph, On

When a chef's culinary philosophy is "A good cook knows how to take the best ingredients and make them shine in a way that can make your heart sing.".....you know that's a restaurant I want to eat in. A couple of weeks ago I had the pleasure of enjoying a Harvest Table dinner in Chef Yasser Qahawish's new Artisanale Restaurant in Guelph. Simple and delicious French country cooking at it's best using fresh, organic and local ingredients.

"Yasser Qahawish spent many years working his way through some of the best kitchens in Toronto and France, including his most memorable “stage” with Mme and M. Bregeon in the Loire. He was one of the first chefs in Toronto to buy everything from organic farmers’ markets when he ran the restaurant at Osgoode Hall. It was the quality of ingredients that brought him to the markets well before it was commonplace. And it is the passion, wisdom and courage of the farmers that he has come to know that has inspired him to build his restaurant, culinary style and kitchen to be able to work with these producers and celebrate their food through his meals."

The highlight of the dinner for me, besides the wonderful food, was dining with local farmer and supplier of some of Artisanale's vegetables, Greg Mountain from Whole Circle Farm. His passion for farming and the produce he grows was inspiring. I wanted to buy a pair of overalls, hop on the back of his tractor and go plow some fields. Ok, not really, but I did think about it!

Passion was definitely the theme of our dinner. We heard the passion for organic local food from everyone starting with Chef Qahawish, manager Sergio to all the servers I spoke with. I can't wait to go back enjoy another wonderful dinner. If you get a chance, you should too. :)

Our Harvest Table Menu

Brandade Savoyarde

Summer Beets, Fava Fritter, Sheep's Cheese

Whole Roast Lamb with Seasonal Vegetables

Summer Berry Soup with Sabayon Glace & Meringue

Enjoy some more photos from this amazing dinner.
     

Grilled Shrimp with Chile, Cilantro and Lime

Grilled Shrimp with Chile, Cilantro and Lime
Adapted from recipe by Zakary Pelaccio

Ok, these shrimp are amazing! I'm not kidding, people. These shrimp are spicy and savoury and the best I've had in a long time. They come together quickly which is good because you won't be able to keep your hands off them.

I especially enjoyed the marinade and found myself licking the plate to get all of it. I'm going to try this marinade on grilled fish or chicken next. In the meantime, I'll have the memory of these little darlings. Now be warned, these are spicy so adjust the chilies to your personal taste. Enjoy!

Serves 4

Ingredients:
6 tablespoons fish sauce
4 tablespoons vegetable oil, divided, plus more for grill
2 teaspoons turmeric
30 cilantro sprigs, chopped
10 long red chiles (I used bird's eye), stemmed
8 garlic cloves
2 inch piece ginger, peeled and grated
2 tablespoons light brown sugar, packed
16 jumbo shrimp, unpeeled, preferably head-on
1/4 cup fresh lime juice

Directions:

1. Combine first 8 ingredients and puree until it forms smooth marinade.

2. In a large bowl; combine the shrimp and marinade. Toss to coat. Let stsand for 30 minutes.

3. Add lime juice to the shrimp/marinade and toss to coat while the grill is heating up.
 
4. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates.

5. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.

6. Serve immediately with sauce.