There’s a new sheriff – er, chef – at the Hart House restaurant. Michael Genest, formerly of Arms Reach Bistro in North Vancouver, has made the switch from Deep Cove to Deer Lake, serving up authentic Pacific Northwest fare. His cooking expertise was honed at the Pacific Institute of Culinary Arts (in addition to a three-month program southern Italy’s Calabria district) which led him to a position as executive sous chef at the Sonora Resort Relais and Chateaux in Campbell River.
Now that he’s back on the mainland, Genest corresponded with NOW reporter Jacob Zinn about taking over the kitchen at the 13-acre Burnaby estate.
Roasted Vegetable Soup, Herb Pistou, Sourdough Croutons (serves six to eight)
Soup
½ cup olive oil½ cup butter
1 onion
5 clove garlic
2 zucchini
2 eggplant
8 roasted red peppers
1 small can San Marzano tomatoes
1 L vegetable stock
250 ml whipping cream
2 bay leaves
Sprig of thyme
Salt and Pepper to taste
Pistou
2oz Italian parsley2oz chives
2oz Basil
Extra virgin Olive Oil
Salt
Croutons
¼ loaf Sourdough bread, cut ½ inch cubes1/3 cup Extra virgin Olive oil
Method
- Slice zucchini and eggplant lengthwise. Season with salt and brush with olive oil. Roast at 375 for 15 to 20 minutes.- In a pot, slowly brown cloves of garlic until soft and golden. Add butter and onions and sweat until translucent.
- Add can of tomatoes and roasted red peppers.
- Once the zucchini and eggplant are roasted, use a spoon remove the flesh from the skin and discard the skin. Add the flesh to the soup.
- Add vegetable stock and whipping cream.
- Make a bouquet garni: wrap thyme and bayleaf with cheese cloth, tie with a string and put in soup. Let simmer for 30 minutes.
- Remove bouquet garni, blend soup on high and strain. Season to taste.
- For the pistou – Comine parsley, chives and basil in blender with extra virgin olive oil and puree.
- Toss sourdough cubes in olive oil and toast in oven until golden brown.
Serve soup in a bowl with a few croutons and a drizzle of the pistou on top.
Jacob Zinn: What inspired you to become a chef?
Michael Genest: I’ve enjoyed cooking since I was a little boy helping my mother out in the kitchen, and I knew at a very young age that I wanted to be a chef. I never wanted to work a nine-to-five office job; I wanted to do something that allowed me to be creative on a day-to-day basis.
JZ: Describe your west coast cooking style.
MG: To me, west coast cooking is about using local and seasonal products. It’s about incorporating classic techniques from various cultures, with a modern twist.
JZ: What other types of cuisine influence the way you cook?
MG: I get inspired by all types of cuisine – Italian, French, Spanish, Indian, Japanese, the list goes on. That’s the beauty of Vancouver, there’s such a wide variety of cultures and cuisines.
JZ: What new ingredient are you using that you really like?
MG: I recently did a prix fixe menu with stinging nettles. I made a ragout with mushrooms and served it with a smoked bone-in pork loin. It went over very well.
JZ: Tell us more about your three-course prix fixe.
MG: The three-course prix fixe changes weekly. Together with my two sous chefs, Ryan and Colin, we come up with a new appy and main course that is a little more adventurous than the regular menu. Guests choose from two appies, two mains and dessert. The prix fixe is offered at $36 and you will leave happy!
JZ: What local foods do you like to use in your dishes?
MG: Lots of seafood: Salmon, Halibut, mussels, clams, oysters. Local mushrooms, beets, tomatoes. Pretty much anything my suppliers have to offer.
JZ: What’s your favorite meal time? Breakfast, brunch, lunch or dinner?
MG: Dinner. I love enjoying wine and good food with friends. Nothing makes me happier.
JZ: What kitchen gadget do you love?
MG: My knives are the thing I can’t work without.
JZ: What is your favorite comfort food?
MG: Fried Chicken.
JZ: Is there a fast food you secretly enjoy?
MG: Wendy’s Jr. Bacon Cheeseburger.
JZ: What are your plans at Hart House?
MG: I plan on continuing to serve great food. When people attend a wedding or business event, I want to blow them away with the food and have them come back with friends to eat in the restaurant. I like to change my menus fairly often. I want everyone who dines here to come back and be able to try something new each time.
JZ: What would you order at the Hart House?
MG: Everything! All of the dishes are delicious. If I have to pick, the halibut duo or brome lake duck breast.
