Selected tweets from the live chat (incl. typos!)

bruleeblog Question for the chef – how does he feel about food bloggers doing reviews and the effect it has on restaurants? #naitchef -9:05 AM Jan 28th, 2009

NAIT @bruleeblog #naitchef You’re question will be on the air I hope & they will mention your blog -9:41 AM Jan 28th, 2009

NAIT @bruleeblog #naitchef You’re question will be on the air I hope & they will mention your blog -9:41 AM Jan 28th, 2009

Yay me! 🙂
NAIT @bruleeblog You win our second cookbook for making it to air! #naitchef I’ll get your contact later. -9:49 AM Jan 28th, 2009

When asked for food recs: NAIT @GuitarKat tuna tataki & tomato & gin soup & tenderloin & potato pave & dessert anything chocolate #naitchef -10:13 AM Jan 28th, 2009

Question regarding photography in restaurants: NAIT @mastermaq he thinks clients come first and if they want to -great! #naitchef -10:16 AM Jan 28th, 2009

NAIT A couple of Rob’s chefs work for Gordon Ramsay now #naitchef -10:38 AM Jan 28th, 2009

NAIT Talking about students going into cooking not for the fame, but for a passion for cooking…so important #naitchef -10:44 AM Jan 28th, 2009

NAIT Rob picked Morimoto for Iron Chef because of his Japanese specialty, not because he was the toughest #naitchef -10:48 AM Jan 28th, 2009

When asked about more TV shows or solo restaurants: NAIT @bruleeblog tv yes, future in restaurants connected to @cactusclubcafe #naitchef -11:18 AM Jan 28th, 2009

One ingredient he could not cook without: NAIT @NAITCareers olive oil #naitchef -11:46 AM Jan 28th, 2009

bruleeblog Another q – when Rob is creating new recipes or tweaking, does he consider food allergies at all (dairy-free, gluten-free, etc.)? #naitchef -11:47 AM Jan 28th, 2009

NAIT @bruleeblog yes and no – it really depends #naitchef -12:14 PM Jan 28th, 2009

Rob Feenie coming to Edmonton

So NAIT’s big annoucement  is that Rob Feenie is going to be the chef-in-residence at NAIT… and will be opening a Cactus Club at West Edmonton Mall later in the year.

This is a pretty big deal. He’s probably one of Canada’s more famous chefs (he beat Morimoto in Iron Chef America and his former restaurant partners in Vancouver replaced him with Daniel Boulud). NAIT’s going to get some great publicity out of this.

See my previous post for info on the Twitter live chat. I sent in a question about food bloggers and chefs.

Tweet with a chef

Okay last post for the day, I promise.

Diane from NAIT sent me a heads up about some live microblogging that will be happening tomorrow via Twitter. A mysterious celebrity chef will be answering questions from 7 a.m. to 2 p.m. MST. I’ll have to see if I can sneak on there at some point. I can use work research as an excuse. 😀

Ernest’s (NAIT School of Hospitality), Edmonton

If you want a high class meal at discount prices, one sure way is to try out the local chef school. In my case, that would be Ernest’s, NAIT’s School of Hospitality restaurant where second year culinary arts students get to test out their skills.

The evening I was there, you could choose from their regular menu or from a special set menu designed by a group of students. The special menu was tempting, but the entree was a Peking-style duck with noodles. I’d rather go eat that in Chinatown. So instead my table chose their items from the menu.

First off, apologies for the dark photos. We were in a dark section of the restaurant and I really didn’t want to use my flash. I did a tiny bit of adjustment in Photoshop, but I didn’t want to change the photos too much.

To start, we shared a plate of crab cakes (creole mustard, arugula & lemon, red pepper oil). The flavours were great; the crab cake was creamy inside and the dipping sauces complimented the crab very well, although I think I prefered the mustard to the red pepper oil. My one complaint was that, although it looked perfectly cooked, as soon as you picked up a crab cake it fell apart into soft pieces. Maybe thicker, but not necessarily crispier, crust would have made this dish more complete.

Crab cakes

Crab cakes

For entrées, we ordered a chili-maple glazed filet of salmon (cilantro lime yogurt),

Chili-maple glazed filet of salmon

Chili-maple glazed filet of salmon

and a Lamb shank osso buco (wheatberry mash and aged balsamic gastrique).

Lamb shank osso buco

Lamb shank osso buco

The salmon was one of the most flavourful salmons that I’ve had in a long time. The glaze seemed to have penetrated through the flesh completely, and the fish was perfectly cooked. Usually you only get some flavouring on top of the fish, not throughout it, so we were fairly impressed.

The lamb had a hearty flavour, perfect for a cold day. The cooking of the meat was a bit uneven as some pieces were cooked perfectly and practically melted in your mouth, while others seemed a bit tough to chew. The wheatberry mash (underneath the lamb and not visible in the photo) was a nice change from the regular mashed potatoes that you usually end up with. My big peeve was that this dish was served in a rather deep bowl, and without a spoon it was quite hard to eat all the last bits of the mash.

We were horribly full but I really wanted to test out one of their desserts, so we finally settled on a gingerbread ice cream. It arrived in a molasses-flavoured edible bowl that was interesting to look at but hard to eat as ripping off bits of the bowl was like pulling taffy instead of it breaking off like a cracker. The ice cream had a very deep ginger and spice taste, but the dish only really tasted like gingerbread once you ate a bit of the bowl together with a bite of the ice cream.

Gingerbread ice cream

Gingerbread ice cream

The service at the restaurant was relatively quick and efficient, a rarity that has been missing from many places thanks to the Alberta economy. All in all, I have to say that I’m quite impressed by the student chefs and servers.  I’ll definitely be back at some point in the future.

Ernest’s (NAIT School of Hospitality)
11762-106 Street
Edmonton, Alberta
N.B. The restaurant is only open during the school year. Additional photos and menus with pricing can be viewed at

Ernest's on Urbanspoon