Chef Stephen is new around Olives. If you haven't met him yet, here's what he has to say!
"Well, I've finally landed. After 'cheffing' professionally for 25 years, I'm very excited to join the Olives team. My career has brought me across Canada (with a stint in the Caribbean) and it's amazing how quickly I have become comfortable here. I've always had a tendency to cook with health in mind, which is a challenge in most restaurants - but I can now pursue it whole-heartedly! I look forward to bringing creative organic and raw cuisine to Olives, and slowly incorporating gourmet flair. Enjoying and embracing what Olives has already accomplished, the possibilities we have are endless!"
Featured in the produce section this week are Lillooet tomatoes! Grown dynamically organically, from Christoph of FarmaC. These beauties taste even better than they look – you could eat them for dessert! But they are sure to turn any salad from plain to amazing! Try them out; you’ll be happy you did. And if you really want to impress some guests, or simply indulge in divinity for yourself, give this bruschetta recipe from Chef Stephen a try.
- 1lb Lillooet heirloom tomatoes, chopped
- 1 small red onion, chopped finely
- 3 cloves fresh garlic, chopped fine
- 2 ounces balsamic vinegar
- 3 ounces extra virgin olive oil
- ¼ torn basil
- Pinch of sea salt
- Black pepper to taste
- 1 baguette, sliced and toasted
- 4 ounces Mornington sharp goat cheese, grated
Serve the fresh bruschetta on sliced and toasted baguette, with shredded goat cheese on top!