Cover Story : Jamie Kennedy - There is Life After Restaurants

By NextHome Staff
June 14, 2017
By Cece Scott www.cecescott.com
Touted as one of Canada’s first celebrity chefs, Jamie Kennedy is also a member of the Order of Canada, and a recipient of the 2010 Governor General’s Award in Celebration of the Nation’s Table.
Kennedy’s appetite for gastronomy was sparked some 50 years ago at the age of 10 when his father moved his family to Connecticut. In his senior year, Kennedy was the the president of the cooking club.
Photography by Jo Dickins
Giving classic French dishes a new regional Canadian flavour is something that has interested me for many years. Salade niçoise is a beautiful creation, full of sunny reminders of the south of France, where it originated in the sun-drenched city of Nice. Although the dish itself is arguably already perfect and I have great respect for tradition, in the interest of creating a local version that reflects our terroir, I have used the original to inspire this version. It uses one of my favourite ingredients, local smoked whitefish. It is especially delicious using fresh eggs, tomatoes, herbs and greens from my farm.INGREDIENTS
  • 1 head of butter lettuce
  • 100 grams fresh green beans, trimmed
  • 4 new potatoes
  • 4 small field tomatoes
  • Salt and freshly ground black pepper
  • 2 shallots, finely chopped
  • 30 ml white wine vinegar
  • 1 small red onion, sliced into thin rounds
  • 20 niçoise-style onions
  • 4 hard-boiled eggs, quartered
  • 350 - 400 grams of smoked whitefish, skin removed and cut into 4 pieces
  • 4 fresh basil leaves, thinly sliced
  • 60 ml fine olive oil
DIRECTIONS
  • Tear the lettuce into bite-size pieces. Cook the beans in a pot of boiling water until tender. Remove the beans, refresh under cold water, drain and reserve. Add salt to the water and cook the potatoes until just tender; drain and cut into slices.
  • Cut the tomatoes into quarters and season with salt and pepper. Stir together the shallots and white wine vinegar.
  • Divide the lettuce among four plates. Arrange the prepared vegetables, onion slices, olives and eggs in a pleasing pattern on the plates. Top with the smoked whitefish. Sprinkle each plate with the shallot vinegar mixture and basil. Drizzle the olive oil over each plate. Season with salt and pepper. Serve.
  

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