Chef Chris Shaften's roasted squash and potato salad

An easy way to use an autumn gastrique

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.