September 26, 2012. Behind The Scenes
Posted by Brianna
Our second annual ‘Win a Private Chef’ contest begins today! Chef Carl Heinrich, the winner of Food Network’s Top Chef Canada will be preparing a gourmet feast for one lucky winner and five of their guests in the comfort of their very own home. Plus, their dining table will be totally decked out with Urban Barn place settings. Dream come true right?? Enter now.
Carl is currently super busy opening up a new restaurant called Richmond Station in Toronto’s downtown core. We were able to catch a few minutes of his time to answer some questions. After all, you’ll need to get to know this guy if he’s going to be cooking in your kitchen!
Urban Barn: What’s your favourite ingredient you are using at the moment?
Chef Carl Heinrich: Ontario Wild Boar. This is such a fantastic meat, from the local producer Perth Pork. Fred, the farmer and I go way back. It makes for fantastic charcuterie and really nice bacon.
Urban Barn: Sweet or savoury?
Carl Heinrich: Savoury, I love using fresh herbs, thyme, rosemary, sage, tarragon, chives. My mother had a herb garden when I was growing up and they have always been important in my cooking.
Urban Barn: You won the most Elimination and Quickfire challenges of all the competitors in Season 2. What was the most difficult challenge of the competition?
Carl Heinrich: The finale of course! Each chef was pulling out all the stops by that point and the pressure was on! The strategy was to create the meal with the best progression. Create some special dishes, something that could leave the judges with a Wow. Carving the Elk table-side was part of the strategy.
Urban Barn: How will you approach the menu for the winner of the “Win a Private Chef” contest?
Carl Heinrich: The time of year and the location of where the winner lives will have a lot of influence on the meal I prepare. I would love to have the chance to shop at some local markets, wherever the meal ends up being. I will definitely try to bring in some of the new menu highlights from Richmond Station.
Urban Barn: Tell us about your new restaurant Richmond Station opening in Toronto, what type of a feel will it have? What inspired the menu?
Carl Heinrich: Richmond Station is a stopping place, a bustling neighbourhood restaurant in Toronto’s downtown core. We will have a static menu of our favorite dishes inspired by the season; items like our charcuterie board and a smoked trout salad. There will also be a daily changing chalkboard menu. The menu is inspired by quality local ingredients and executed with the best of modern and classic technique.
Connect with Chef Carl Heinrich: