Ottawa chef Briana Kim decided it was time this city sees something new — a high-end vegan restaurant.
The award-winning chef made a name for herself at Cafe My House in Hintonburg, but now has set up a new shop, Alice, in Little Italy.
Kim said the landlord of Cafe My House was selling the building so she had to figure out what was next for her plant-based restaurant.
Wanting to focus on a tasting menu, she did just that. Her new restaurant offers an eight-course menu.
Kim came into our CBC studio this week to share her recipe for fermented grape jelly, pine nut custard and cultured almond milk with Alan Neal on All in a Day.
Fermented grape jelly
- 500 g red grapes.
- 10 g kosher or sea salt.
- 5 g agar powder.
- Salt the red grapes in a bowl. Make sure the salt is well incorporated.
- Store the grapes in a tightly sealed jar or in a vacuum bag at room temperature away from the sun for 72 to 96 hours. Taste the grapes after 48 hours to check the flavour.
- Once it is fermented, blend it on a high speed in a blender until smooth.
- Strain and store in the fridge. You have fermented grape purée.
- If you wish to turn it into jelly, in a small pot, add the purée and agar powder and bring it to boil for three minutes.
- Transfer to sheet tray or any mould of your choice. Set it in the fridge for 3-5 hours.
Pine nut custard
- 150 g toasted pine nuts.
- 17 g refined coconut oil.
- 20 g glucose.
- 1 garlic clove.
- 150 g water.
- Salt to taste.
- Blend everything together, pour it into a half sheet tray and set it in the freezer overnight.
- Cut it with a ring mould.
- Keep it in the freezer until ready to serve.
Cultured Almond milk
- 100 g almonds.
- 400 g water.
- 10 g apple cider vinegar.
- 10 g sugar.
- 4 probiotic capsules.
- Blend, strain and keep in a tightly sealed jar to ferment for 24 hours.
- Once ready, add oil of your choice and stir.