WHO I’D LIKE TO INVITE OVER TO MY PLACE FOR BBQ DINNER

Julia Child has always been credited with being the Grand Dame of modern gourmet cookery who set the standards for culinary variation in one’s diet.

Julia was best known for her wisdom of “anything and everything in moderation”. However, much less known is her response to the query of the secret to her longevity ... Plenty of red meat and gin - My kind of lady!

My saintly mom who just recently passed away at the age of 100 was a dedicated school teacher whose idea on the serving of our family meal was prompted by the sirens of fire engines on the way to our house. I got into the cooking game at an early age.

Hi, I’m Murray Hughes a native born Calgarian, there aren’t a lot of us left from that era, but I’d like to tell you that one of my first jobs after grade twelve was to work at the Forest Lawn Meat Locker on 17th Ave S.E. for $1.00 per hour. Not many restaurateurs go into the business with the illusion of getting rich and if they do, they soon learn that the necessary economies of scale dictate the quality and quantity that leaves the kitchen.

So, say it ain’t so!  Well, after a culinary career that spanned forty years mostly spent in my own kitchens and more recently in consulting to restaurant owners, I’ve reached several conclusions which have a huge bearing on the product that we serve, and so, QUALITY and SATISFACTION is the CORNERSTONE of ROAST EASY !

The first thing to acknowledge, for example, is that in the culinary arts, the final beef product depends less on the skills of the chef and more on the skills of the butcher. I have found that few people, including numerous local meat department managers, appreciate the role that proper aging plays in the quality of the final beef product. I feel that if I cannot guarantee that my beef product is not aged for at least 28 days, for optimum flavour and tenderness, then I would be doing your guests a disservice. Our Rib Eye Roast for example, is marinated in mirepoix an additional seven days before slow roasting.

Various cuts of meat and fish are either complimented or destroyed by the cooking method employed. “God maye sende a man good meate, but the Deuyll may sende an euyll coke to dystrue it.” This medieval adage, unfortunately still goes unheeded in far too many kitchens.

You will find on this website that I have designed a menu for ready reference or suggestions for your event. I would add that I am more than pleased to work in consultation with you on a special menu whether it takes the venue of a BBQ event or a catered event at your selected location. While the BBQ events are economically realistic for numbers over 50, I will do in home parties for fewer guests. If you wish to upgrade your culinary skills, why not take a hand in the planning, purchasing, preparation and presenting of your own stunning affair. Don’t worry, Roast Easy, will walk you through it in the comfort of your own kitchen. 

Finally, If you’re stymied with a cooking procedure or just want some ‘cheap’ advice, e-mail me at: murray@roasteasy.ca, I’ll get right back to you, just mark it urgent.

P.S. if the fire trucks are on the way, it’s waaay too late !!