Stephen Wong is a popular and well respected Vancouver chef, journalist, cookbook author, and food and hospitality industry consultant who is highly regarded in Canada as the leading expert in geoduck and Asian cuisine.
Born in Hong Kong, Wong moved to British Columbia, Canada in his early adult life and started his career as a chef, a manager and owner of a number of top restaurants in Vancouver throughout the 1980s and 1990s. Today, he is in demand by local food producers, harvesters and merchants to help them develop and promote their specialty food and beverage products. He is also the founding Chair of Canada’s Chinese Restaurant Awards and regularly hosts visiting media groups as a local food and hospitality industry resource.
With his inherent understanding and passion for Asian cuisine and vast knowledge and commitment to products grown in British Columbia, Stephen Wong has naturally become the country’s expert in Geoduck from Canada.
|1 cup (250 mL)||whipping cream|
|1 cup (250 mL)||whole milk|
|1 tsp (10 mL)||sea urchin roe|
|2 Tbsp (30 mL)||fresh ginger root slices|
|salt to taste|
|5 sheets||gelatin, soaked in cold water for 5 minutes
or 1 package of powder gelatin
|1||apple (Gala or Fuji), peeled and cut into ¼-inch/0.5 cm by 3-inch/7.5 cm julienne|
|½||each carrot and Japanese or English cucumbers peeled and cut into ¼-inch/0.5 cm by 3-inch/7.5 cm julienne|
|2 cups (500 mL)||mesclun or mixed baby greens salad|
|1 Tbsp (15 mL)||extra virgin olive oil, divide|
|2 tsp (10 mL)||balsamic vinegar|
|1||small Geoduck from Canada, shelled, skinned, cleaned, and very thinly sliced|
|2 tsp (10 mL)||minced lemon zest|
|1 tsp (5 mL)||good sea salt like fleur de sel|
|1 tsp (5 mL)||freshly ground black pepper|
|2 tsp (10 mL)||sesame oil|
|For garnish;||carrot oil and chive oil (optional)|
In a saucepan, combine cream, milk, sea urchin and ginger and bring to a gentle boil over medium heat. Remove from heat, remove ginger slices and season with salt. Place mixture in a blender and purée until smooth.
Drain gelatin sheets and whisk into cream mixture. (If using gelatin powder, place gelatin powder in a mixing bowl and add a little of the cream mixture and whisk rigorously until gelatin dissolves, then add the rest of the liquid and whisk until well combined.) Strain mixture through a fine sieve and divide into four moulds. Refrigerate for at least 3 hours or until set.
Un-mould each panna cotta onto a serving plate. (Dip panna cotta moulds into a hot water bath for a few seconds and invert onto plate.) In a mixing bowl, toss greens with olive oil and balsamic vinegar and divide onto each plate. In a mixing bowl, season and toss geoduck slices with lemon zest, salt, pepper and sesame oil to taste. Divide and place a portion on top of each salad. Drizzle some carrot and chive oils (if using) on the plates to garnish. Serve.
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