Chef Chris Shaften's roasted squash and potato salad
An easy way to use an autumn gastrique
Tue 12 Nov 2013
It's the season for hoodies, root vegetables and braised dishes. Chef Chris Shaften, owner of Taste First private chef services and season 3 contestant on Top Chef Canada, demonstrates the use of a maple gastrique in a vinaigrette used to dress a roasted squash and potato salad. He suggests adding other autumn flavours like walnuts, apples and chevre to the salad.
Special thanks to SAIT Polytechnic for providing the venue and to Dreadnaught Digital for producing the video.
Top Content
Easy spring recipe: Minty peas on toast from 'The Side Gardener' cookbook
Try this recipe for a non-alcoholic Turmeric Pina Colada
Whistler's Bearfoot Bistro offering amazing sugar shack experience until April 30
One Day in Winnipeg: singer Tyler Del Pino
Try this recipe for a wilted greens tart from 'The Side Gardener' cookbook