Chef dresses up treat with an extravagant touch
CNE Staff Photos
Forget about traditional candy apples, and feast your eyes on this gourmet delight. It’s inspired by the coming of this year’s Canadian National Exhibition, which starts tomorrow, and made by executive chef Jason Rosso, of the Distillery Restaurant Group. Rosso was asked to “gourmet” the beloved exhibition treat and thought, “what better staple to change than the candy apple.”
“Apples are very diverse and lend themselves well to a whole bunch of flavours,” says Rosso, who was also the executive chef at Peller Estates Winery Restaurant, Niagara-on-the-Lake, and at Sassafraz in Toronto.
His experience in texture-driven cuisine yielded a mouth-watering taste sensation — ideally termed the EX-travagant candy apple — that is sure to please. “The uniqueness of this candy apple is that it’s hollowed out and filled with a dark chocolate ganache (and) sage,” Rosso says.
Only the highest quality ingredients were used in Rosso’s culinary creation, such as dark French chocolate from Valrhona, and lingonberry — a member of the cranberry family commonly used in Scandinavian cooking syrup — to coat the outside.
Rosso knows how to create crowd pleasers. After all, he’s worked in a kitchen since the age of 12. He has made a name for himself by working in kitchens across Canada and overseas, and was invited to cook at the renowned James Beard House in New York City. “My food is inspired by people,” he says. “When I have a great conversation with someone, I instantly start to create food based around that feeling.”
This gourmet apple isn’t available at the EX, says Tran Ngyuen of the CNE.
(But check out the recipe right here.)
The EX-travagant Candy Apple