Characters Blog

Why do I Need to Taste my Wine Order?

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“I don’t like this one, let’s try…” NOOOOOOOO! If you have ever worked as a Sommelier, this is probably one of the most dreaded statements you can hear. Why is this such a dreadful sentence??? Allow me to shed some light on the purpose of tasting your wine order before your Somm or Server starts to pour it for the rest of the table.

When you are seated at your table and get nominated to order the wine for your group, how do you make the right choice? Even more so, when the bottle arrives and they pour that pro sized ounce into your extra-large glass and place you on center stage to not only swirl like a pro (nothing better than watching someone find a way to turn an ounce of wine into a murder scene when swirling all to vigorously) but also to sniff, taste and comment on whether or not this bottle is acceptable!!! A hefty task even for the intermediate wino, but what the heck are you looking for when trying to decipher how acceptable your choice is? FAULTS! Plain and simple.

The small little taste test that you are always presented with – before the bottle is poured to the rest of your table and then back to you, is not intended to find out if you like the wine at all, it is simply to ensure that your bottle is not faulted, and acceptable to drink. I will be clear that your Server or Sommelier should never, and hopefully would never make you aware of this if you were to turn away a perfectly acceptable bottle of wine however, I think it is important for more people to understand the purpose of this little process and avoid making this not so publically discussed faux pas yourself. Not to get in to too much detail on the “How to Order the Right Wine” topic, that will need an entire blog or two on its own to discuss, but in essence, you should know that you want that particular bottle of wine before you commit to opening it for your table. The reason for this is that once the wine is opened, the clock is ticking and the restaurant will have to try to recover that cost by hand selling it by the glass before it goes bad after you decide it was not to your liking. So now that that is out of the way, what does a faulted wine smell and taste like? Well to be honest, you can usually tell that the wine is off just by the smell.

To keep things simple, I am only going to talk about one fault, and the fault that the vast majority of “faulted” wines falls victim to. “IT’S CORKED!!!” Another term dreaded by the wine enthusiast, and not all that rare when you are opening multiple bottles night after night. Unfortunately, this fault is probably present in about 1 in every 25 bottes the last I checked, and actually has nothing to do with the wine. Cork Taint, or “Corked” wine is the term used to describe a wine that has come into contact with a chemical compound called TCA for short (trichloranisole for long), and comes from or through, you guessed it… The cork. This issue is not a problem to be blamed on the winery and has nothing to do with the quality of the wine. So, don’t go writing off your favourite wine because someone declares it is horribly corked. This won’t really hurt you or make you sick, but you really don’t want to drink it, because it smells and tastes pretty awful.

To prepare you for this issue when you are on the hook for deciding whether or not your wine order is in fact tainted, here are a few ideas of what to look for when performing your ever so important sniff test. If you know what a moldy basement, wet newspaper, wet dog, or any other somewhat moldy damp odor smells like, then you will recognize cork taint right away, and if you’re not sure, swirl a few more times and check again, it gets worse with more oxygen contact. If you do have a smell and recognize that wet basement odor, simply refuse the bottle and have your Server/Sommelier bring another, it’s really no biggie. If you want a little insider info… When your Server/Somm comes back and claims that the bottle was the last one and have suggested something else, chances are it wasn’t corked and their just being nice… Or they really are out and I am just being cynical, either one is completely possible. So, have yourselves a great week, and remember! Don’t turn away a perfectly acceptable wine, and definitely don’t drink wine that smells like a moldy, wet old basement.

Cheers!

By: TJ Harstine

Certified Sommelier

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Are Sulphites Really Such a Big Deal?

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Almost every wine show, seminar or in general every time I speak to a group about wine, I get the now dreaded sulphite question. I have heard everything from “Sulphites give you headaches” to “Italian wine doesn’t have sulphites” and let me assure you, sulphites are probably not your headache problem, and Italian wine most definitely contains just as much sulphites as any other. So why is this such a hot topic? Over the past decade or perhaps a little shorter, the topic of sulphites in wine has grown in popularity for a number of reasons, and continues to be the subject of controversy. This has a lot to do with wine drinkers continuously trying to find a blame for the dreaded hangover (guess what, you drank too much!) and has also been the focus of the ever growing and prominent “Natural Wine” scene. To be clear, natural wine is a wine that has been made without the addition of sulphites, but not a wine that contains NO SULPHITES, as many people misquote.

So what the heck are we all talking about here? Well sulphites are naturally occurring during the winemaking process, and also an additive that acts as both an anti-bacterial and antioxidant. Why is that important? Well since there is the possibility for there to be bad bacteria in either the winery or the vineyard that can ruin your grapes, and/or wine, it is important to protect them throughout the process. And since oxygen can be wines best friend or much more commonly worst enemy, it is extremely important to protect it from the dreaded oxidation before necessary. So in short, sulphur dioxide is not just some additive that bulk production wineries throw at their wines in order to give you a headache, and has absolutely nothing to do with the quality of the wine; in fact you would be hard pressed to find a common super-premium wine that does not have added sulphites.

Most wineries try to add as little SO2 (Sulphur Dioxide) as possible, even your big production wineries are not interested in loading their wines with un-needed doses of SO2. To give you an idea of how much SO2 is added to a wine during the winemaking process, I would say that a common range I have been made aware of is around 20-80mg per litre, so we are talking some very small amounts. So to answer the title question for this blog… YES! Sulphites are a big deal, just not the way you may have heard. Wineries need SO2 to insure that their wines are clean and fresh by the time they are released, and also so that you can hold on to that wine in your cellar while it continues to develop all of those beautiful nuances that come with gentle bottle age. I will not claim to know if they are the cause for your headache or hangover or if you are intolerant to them (Sigh…) but all of my research has pointed to that NOT being the case. When people drink, they are usually also not consuming water, therefore becoming dehydrated, a very common cause of headaches. It is also increasingly common to eat foods that you would not normally consume when you are drinking wine, and most common of all we have a bit more wine than we are willing to admit, almost always resulting in feeling a little less than 100% the next morning, I could go on but you get the idea. So my goal with this blog is to simply provide some accurate information on the purpose of adding SO2 to a wine, and allow you the reader, and consumer to make whatever conclusion you feel fits the information.

I would also like to make very clear that there are some absolutely stunning examples of wines made without the addition of SO2 (Look at the Loire Valley reds and Beaujolais to find a few) and are totally worth trying, but lets give Sulphites a break here, and not let that taint your opinion before you dive in and have a taste. Oh and one more thing! If you are reading this, PLEASE give your sommelier a break and don’t ask them about sulphites your next night out, they are probably a bit tired of answering questions of that nature. You will probably benefit much more asking them about the back story behind your wine choice, if you have a moment or two that is.

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by: TJ Harstine Certified Sommelier

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Wine Prices,Whats the Deal? Part-2

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Before I get in to demand, I should touch on the cost of getting a wine to market. This is a tricky topic because like almost everything else in the wine world, it doesn’t necessarily make perfect sense. You would think that imported wine would be more expensive than domestic product, however in most cases it is actually the opposite due to taxes and trade agreements. Now to avoid going on about boring business costs for too long, lets just acknowledge that there is a cost that comes with selling your wine, and leave it at that, moving on…  Time to talk about demand. As much as you may think this is directly linked to supply, that certainly is not always the case. The demand for a wine can be a very unique thing at times, and does not always follow the normal economic trends like other goods might. It is not always dependent on the individual quality of each wine, and their certainly is not a simple formula that determines the demand of each wine. You have to think about where the wine was made, is it from a famous region? I can re-use my Napa and Bordeaux reference once again to describe regional price influence (they generally garner higher prices as a base). Some wineries have to claw and scratch to gain recognition and then eventually raise their demand. Spending a long time making very little money due to their high production costs making great wine but low margins due to being stuck in a region not well known for expensive wines; see the red wines of the Loire for an example of a region clawing and scratching for a few hundred years, and recently having some success.

Then you have media attention – wine critics, magazines, blogs and so on. Of course there is the fact that wine is produced annually with only a limited supply from each winery, and therefore you have to factor in the supply, even though this often does not become a factor until you get in to back vintages (older vintages of a particular wine).  So what does all of this mean at the end of the day? Well to try and explain this quickly lets use a few examples.  Starting with one of my favourite places on earth to visit and also synonymous with one of my favourite liquids to consume – Champagne.  Right away having the word Champagne on a bottle of bubbly wine will increase the base price that that particular wine will be able to demand when placed along side a comparable product from any region not named Champagne. There are many reasons for this, and I could describe a plethora of them, but how many other consumers can? My point is that as much as there are many good reasons to enjoy Champagne when craving bubbles, it is generally just the recognition of the word Champagne that creates the higher demand in the eyes of the consumer and to be fair, Champagne has largely become what most people call ALL sparkling wine just as people ask you for a Kleenex instead of a tissue, so it is pretty justified. So that is the regional influence in a nutshell, and can be applied to many other regions throughout the world, although Champagne definitely wins in terms of regional recognition.  Next up lets get in to media attention and the influence that can have on a wines final price.  To describe this I may as well use an example from another region that I have mentioned; The Loire Valley. This is of course the ultra sought after and extremely hard to acquire wines of Clos Rougeard.  Never heard of them??? No surprise, they are still under the radar, but don’t expect to pay anything short of outrageous for a bottle of their exquisite Cabernet Franc.

This is a great example of a winery that kept their head down and made ridiculously over-performing wines for years, and sold them for very reasonable prices. Until some time shortly after 1993 when a bottle of their 1990 Le Bourg Saumur-Champigny was snuck in to a blind tasting along side the likes of Petrus and Le Pin among other top 1990 Pomerol producers that sold for much, much higher prices, and was awarded the highest average score!  Just like that, a new cult wine emerged, and the demand skyrocketed to a point that the wines are pre-sold for years. Whats nice is that typically when one winery in a relatively under appreciated region is discovered, it shines a light on the rest of the region and allows other great wineries to start earning a buck or two, or three, or… well you get it.  So what is the end result of this strange and sometimes confusing pricing game that runs through the wine industry? For the most part it simply means that when it comes to wine, you are generally getting what you pay for at the higher price points, which is a relief because at least you know your not getting ripped off. But what is much more exciting, is that it also means you can find some crazy good deals out there that perhaps have not been discovered yet, and you can enjoy wines that hold the same quality as some of your super-premiums without killing your bank account.  So I say good luck to you on your journey to enjoying some beautiful and delicious wines at any price point, and hopefully this helps you feel a little more comfortable when putting a few extra bucks out there, or giving an unknown star a shot at becoming your new favourite.

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By: TJ Harstine/ Certified Sommelier

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Wine Prices, Whats the Deal?

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Part 1

Does that $300 bottle really taste better than that $75 bottle? To be truthful, I have no idea. A question like that is only answered by the individual tasting the wine, but WHY is that bottle $300? Now that is a a question that can be answered…sort of

To describe why a wine price is so high is to simply talk basic economics. First you have the cost of production, the cost of getting to market, then there is the demand, and of course the supply. There are definitely many other factors that can sneak into the mix, like the personal ideas or motivations of the proprietor, but to keep it simple lets talk about the 4 main reasons behind determining prices.

Firstly there is the simple and obvious cost of production. This can be influenced in many ways throughout the process of making each wine. Depending on whether or not the winery is new, old, or somewhere in between can affect the production cost a great deal. If the winery is brand new, the proprietors will be carrying a large start up cost like any new business, although the wine business certainly ain’t cheap. Purchasing property in an established wine region is anything but affordable, and the cost of building a winemaking facility only gets more taxing on the pocket book, oh right, then there are the taxes, damn the government! It can be argued that startup costs should not factor in the price of your wine but to be honest, it almost always does, so I thought I would mention it. Then you have the vineyard practices. Do you farm organically? Do you control your yield and if so how much fruit do you drop throughout the year? These are a few factors that can become quite expensive in the vineyard. As a quick example: some vineyards may harvest a crop of over 5 tons of grapes per acre while others may choose to crop closer to 2 tons per acre, and this will undoubtedly result in a more expensive wine as the winery cropping at 2 tons is surely spending more time and money controlling their volumes while ensuring only the best quality grapes get into their wines. Once you get passed that and to harvest time, you then have the option of mechanical harvest which can save some time and money, or hand harvesting which takes longer and is much more labour intensive and usually higher cost. Now that the grapes are harvested you are dealing with a plethora of ways that the cost can vary once in the winery. To keep the list short, the best way to describe winery costs is to think about the time each wine spends being made and its wait time before being released for purchase. One of the main factors that can drive a wines production cost up is barrel ageing. Not only do barrels cost a lot of money, some of which can reach the thousands for a single barrel that holds about 300 bottles of wine, it also means that the wine will have to rest inside that barrel for an extended period of time [sometimes upwards of 2 years and in some cases well beyond that]. So if you are making a wine aged in 100% new oak for 2 years (Can anyone say Oak Bomb! Okay, maybe not, but probably?!) you are not only spending thousands and thousands of dollars on the barrels to age this wine, you are also waiting an additional 2 years before you can see any return on all of your hard work and investment. Think of some of your favourite and most expensive red wines you enjoy from say Napa, or Bordeaux, both regions that are notorious for using new oak on their wines. Beyond this there are certainly many more cost factors that must be considered, but this should give you something to think about when wondering what went into making that $300 bottle of wine and keep in mind that expensive does not always mean better. More likely it means that a lot more time and money went in to making it, which HOPEFULLY means better.

Check out Part Two next week when I get into supply and demand. There is no shortage of controversy when it comes to the reasons people buy wine and how much of it some of the most prestigious wineries make!

By: TJ Harstine

Certified Sommelier

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Lets Talk About Food and Wine…

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So often I am asked, “what is your favourite wine?” and I hate this question, because I have no answer. This drives me crazy, because wine is my career, and life to a certain extent, so how can I not have a favourite? Well I don’t have a favourite wine because I am obsessed with flavour, and there are far too many to choose from. You really want me to pick between an 02 Clos Rougeard and a 98 J.L.C. Hermitage Rouge?! No thanks, because then theres food, and when you through that in to the mix, all bets are off.

Now I would not argue with anyone that they should not have a favourite wine, I believe that you should always enjoy what you want to no matter what any snobby Somm has to say about it, but there is good advice behind some of that snobbery most of the time, now allow me to explain. Lets say your favourite wine is Caymus’s Cabernet Sauvignon, and you like to enjoy it with every meal. A fine wine indeed, but what if your not having a hearty and hefty, protein and fat rich dish this evening? Well weather you are noticing or not, or maybe just don’t want to admit it, your favourite wine tastes awful, or your dish has been rendered flavourless and unfulfilling. Curse the kitchen you say! Caymus has really dropped their quality you claim! No to both!!! You just ate a plate of perfectly made carbonara while drinking a well made Cab Sauve, unfortunately they pair about as well as toothpaste and orange juice. So how do you make the right choices when your out on the town dining at a restaurant with an extensive wine list? Well the best thing to do if you are not all that wine savvy is to ask your server for a bit of advice. Most restaurants have someone that is educated on food and wine available to help, and they can offer a recommendation that will probably blow your socks off when it is paired with careful consideration. Being a Certified Sommelier myself, I often spend too much time perusing great wine lists and start pairing up dishes with their wines while I browse the selection, but more often than not, I actually leave it to the Sommelier to pair my wine or suggest a bottle. I can not count the amount of times I have made a new and grand discovery by letting a fellow Sommelier choose my wine for me, and I cant think of an example where they steered me in a terrible direction. There seems to be a bit of fear when letting someone else make a choice for you at dinner, and I have a hard time figuring out why. I have heard a few reasons, and some are quite comical. Mostly I think diners are worried that they wont like the selection, so they play it safe and stick to what they know, but what is the fun in the same flavour over and over, do you go to the same movie twice? Are you afraid to take the medicine that a doctor orders? Probably not, they are a doctor after all, and sometimes I wish I choose Med school. So sit back, relax, and listen to your Sommelier, they wont steer you wrong, they generally leave the table pretty quick after they serve your wine, and I think you will find that they prescribe the best kind of medicine.

By: TJ Harstine /Certified Sommelier

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14 Dining Etiquette Rules You Need To Know

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Eating with someone you don’t know well in a professional environment is a tricky situation. On the one hand, you’re trying to get to know the person better, but on the other hand, you’re also worried about what your eating habits say about you.

The most important thing to remember, says career coach Barbara Pachter, is that you’re not there for the food. You are there for business.

In her new book The Essentials Of Business Etiquette, Pachter discusses the dining etiquette rules every professional needs to know:

1. The host should always be in charge.

This means picking an appropriate restaurant and making reservations ahead of time, which is especially important if you’re having a business lunch or dinner when it can be busy. The last thing you want is to be told there isn’t a table available for you and your guest(s).

Once you’re seated, “you need to take charge of the logistics of the meal,” Pachter says. This means directing your guests to their seats or recommending menu items in various price ranges.

2. Never pull out someone’s chair for them.

It’s okay to hold open a door for your guest, but Pachter says you shouldn’t pull someone’s chair out for them regardless of gender. “Both men and women can pull out their own chairs,” she writes. In a business setting, you should leave those social gender rules behind.

3. Consider the restaurant when figuring out dietary restrictions.

“Most people do not impose their dietary choices on others. Nevertheless, you can often judge what to order by the type of restaurant the host chooses.” Pachter says. For example, if your boss is a vegetarian but chooses to meet at a steakhouse, “by all means you can order steak,” she adds.

4. Keep the food options balanced with your guest.

This means if your guest orders an appetizer or dessert, you should follow suit. “You don’t want to make your guest feel uncomfortable by eating a course alone,” Pachter says.

5. Know the utensils’ proper locations.

Want an easy trick for remembering where the utensils go? All you need to remember is that “left” has four letters and “right” has five.

“Food is placed to the left of the dinner plate. The words food and left each have four letters; if the table is set properly, your bread or salad or any other food dish, will be placed to the left of your dinner plate,” Pachter explains. “Similarly, drinks are placed to the right of the dinner plate, and the words glass and right contain five letters. Any glass or drink will be placed to the right of the dinner plate.”

“Left and right also work for your utensils. Your fork (four letters) goes to the left; your knife and spoon (five letters each) go to the right,” she adds.

6. Know which utensils to use.

Each course should have its own utensils and all of them may already be in front of you or will be placed in front of you as the dishes are served. In the case that all the utensils are there at the beginning of the meal, a good general rule is to start with utensils on the outside and work your way in as the meal goes on.

Pachter writes: “The largest fork is generally the entrée fork. The salad fork is smaller. The largest spoon is usually the soup spoon. If you are having a fish course, you may see the fish knife and fork as part of the place setting. The utensils above the plate are the dessert fork and spoon, although these may sometimes be placed on either side of the plate or brought in with the dessert.”

7. Think “BMW” to remember where plates and glasses go.

Another trick Pachter uses for remembering proper placement of plates and glasses is simple: Remember the mnemonic BMW, which stands for bread, meal and water. “Your bread-and-butter plate is on the left, the meal is in the middle, and your water glass is on the right,” Pachter explains.

8. Always break bread with your hands.

Pachter says you should never use your knife to cut your rolls at a business dinner. “Break your roll in half and tear off one piece at a time, and butter the piece as you are ready to eat it.”

9. Know the “rest” and “finished” positions.

“Place your knife and fork in the rest position (knife on top of plate, fork across middle of plate) to let the waiter know you are resting,” Pachter says. “Use the finished position (fork below the knife, diagonally across the plate) to indicate that you have finished eating.”

10. Do not push away or stack your dishes.

“You are not the waiter. Let the wait staff do their jobs,” she advises.

11. Do not use the napkin as a tissue.

The napkin should only be used for blotting the sides of your mouth. If you need to blow your nose, Pachter says to excuse yourself to the bathroom.

12. Never ask for a to-go box.

“You are there for business, not for the leftovers,” Pachter writes. “Doggie bags are okay for family dinners but not during professional occasions.”

13. The host should always pay.

This one can be a bit tricky, explains Pachter. “If you did the inviting, you are the host, and you should pay the bill, regardless of gender. What if a male guest wants to pay? A woman does have some choices. She can say, ‘Oh, it’s not me; it is the firm that is paying.’ Or she can excuse herself from the table and pay the bill away from the guests. This option works for men as well, and it is a very refined way to pay a bill.

“However, the bottom line is that you don’t want to fight over a bill,” she says. “If a male guest insists on paying despite a female host’s best efforts, let him pay.”

14. Always say “please” and “thank you” to wait staff.

“Do not complain or criticize the service or food,” Pachter says. “Your complaints will appear negative, and it is an insult to your host to criticize.”

 

Written By:  | Source: https://www.americanexpress.com/us/small-business/openforum/articles/14-dining-etiquette-rules-you-need-to-know/

 

 

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A Smiling Face is Worth It with Chef Shonn Oborowsky

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Why do I put up with the long hours, the heat, the problems, all the of hassles that go into running a successful restaurant?

It’s really the simplest of answers. And it’s not the money.

I love making people smile with food. The look on their face when they take that first mouthful. That’s worth everything to me. After 18 years in the restaurant business, I have seen hundreds, probably thousands, of smiling faces, but that sensation never gets old. That’s why I continue to develop new plates every single week. I never want to get bored serving my food because I don’t want that feeling coming out on a plate to my valued customers. If I’m still inspired to cook, they are still inspired to eat my food.

There are rare moments when I do feel some discouragement and it often comes when customers want to change a dish. I have spent hours coming up the right combinations, and yet some feel compelled to alter it. I will most certainly make a change if someone has an allergy, that goes without saying. But when I assemble all the pieces of a dish, I have already spent the time and effort to put it together properly. I hope people understand that and don’t make changes when those changes most often put something on the plate that doesn’t belong there.

Unlike many other chefs and even professional athletes or musicians, I do my read my reviews. I may not agree with everything that is written but I wholeheartedly disagree with the professionals who say they don’t read their reviews or care what is written or said about them. I always read my reviews. They are valuable observations and opinions from an unbiased outsider and useful for determining what is going well or not so well with your restaurant.

I like to change my plates and my resources over the course of a year, especially to take advantage of seasonal highlights. One thing I’d love to see is that suppliers come to the realization that higher end restaurants have the desire to serve different and better products from time to time. Our demand is there but is has yet to be met. I want grants for greenhouses, for the growers, so we can have local produce year-round. Perhaps the City of Edmonton will hear us out on that matter sooner rather than later.

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Changes for the Better

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Restaurants come and go. The good ones last for years. The not-so good ones are gone before you know it.

I think what has kept Characters around for 16 years has been our willingness, maybe even eagerness, to change. I might not even call it change. Change sounds like things weren’t going well so we needed to change in order to make corrections. I think a better way to put it is evolve and adapt. Another is a refusal to stay stagnant.

If it wasn’t for evolving, adapting, and refusing to stay in one direction, I don’t think we’d have become as successful as we have. Our menu changes reflect not only seasonal moves, but changes in mood, changes in vendors and product, and changes in customer desires. As an example, a restaurant might have had salmon on the menu for years – different glazes, different cooking styles, different ways it is served, but it’s still salmon. After a while, the cooks become bored with it. Even the customers who love salmon are tired. So now with that in mind and availability of new products, like sea bass, a change is made to menu. The cooks are re-invigorated and so too are the customers. Change is good.

Some things are hard to change, though. For Characters, it is virtually impossible to change the physical characteristics of our building. If I could I would move the kitchen to the back of our space to alleviate some of the noise. Then I could hit a bell to call for food to be picked up. It might be fun for me but the servers would hate it so we’re probably better off in the long run.

What I do like, and it won’t change, is our rustic look and feel to the interior. The brick is timeless with a great combination of style and strength. The dark coloring is offset by the crisp white linen tablecloths for a striking overall appeal.

Change will come to some degree as the downtown core becomes a greater hub activity with the impending opening of the new Rogers Place arena – home of the Edmonton Oilers, Edmonton Oil Kings and surely hundreds of great concerts. Along with the new arena is the coming of additional office space like the Stantec building and residential structures as well.

For Characters, that will bring change in terms of increased business lunch traffic and longer dinner hours. We’ll quite likely open a little earlier for dinner and possibly stay open a little later. But that’s a change we welcome with open arms.

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The inspiration behind Chef Shonn becoming a Chef & you won’t believe it.

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A great many big names have been the inspirations behind someone becoming a chef.

Maybe it was one of the all-time legends like Julia Child or perhaps a TV-created “celebrity chef” like Gordon Ramsey, Bobby Flay or Jamie Oliver.

For me, yes, you could say it was a celebrity … but not like you’d think. My inspiration was Jack Tripper. He wasn’t even a real person but he was one heck of cook. I knew from watching him on Three’s Company, probably when I was around eight years old, that I wanted to be like him. My purpose in life was to become a real-life Jack Tripper, a star in the kitchen but with a fantastic sense of humor, too. If you’re old enough like me to remember Three’s Company, you might remember the episode when Jack had to cook for a mobster and thought he’d send him a message by overloading the linguini and clams with piles of black pepper. His eyes bugged out when that blast of spice hit his mouth. Turned out, the mobster loved it. Awesome.

Being a chef isn’t about a lot of laughs, though as much as Jack Tripper made it look so humorous and fun. It takes a great deal of time and effort. Thankfully, the passion that Jack Tripper gave me developed my work ethic and drive to succeed. I wanted to be the best I could be in the kitchen. I worked hard because I wanted to. I cared about being the best I could be and the result of that drive has certainly paid off.

I do want to pass that drive down to my kids, but I would much prefer they find their passion in something other than being in the restaurant business. TV makes it look so easy, so glamorous. Unfortunately, it is not. It is a rough business, ugly at times. The hours. The missed special occasions and holidays. The drug and alcohol abuse. I want to shelter my kids from that as best as I can.

But I would want to pass down certain aspects of being a professional chef. Be dedicated. Be organized. Work hard and work clean. Work smart.

Those capabilities are admirable ones no matter what line of work they choose.

Character ” A set of qualities that make a place or thing different from other places or things.”

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Location: 10257 – 105 Street, Edmonton, Alberta Canada

 

Inside the Mind of Chef Shonn Oborowsky Characters Fine Dining

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I’ve been asked a number of times throughout my career what got me into cooking and what made me decide to be a chef.

My answer isn’t very dramatic or at least it wasn’t intended to be. I view cooking, particularly the high-end, dedicated work that is done in the kitchen of Characters is art. I’m not a painter, a sculptor, a musician, or an architect. But I am an artist. My canvas, my clay, my paper, my blueprint is food. My tools are knives, forks, and plates.

I never wanted to communicate what I feel through other forms of art. I wanted to make people understand what’s in my head and my heart through my food, and in turn, I hope they appreciate my art and it makes them happy.

Just like an artist who changes his work, I like to change mine as well. We’ll call it stirring things up. I do that by changing my menu. Something comes into my head or my heart, I get a thought process rolling, and I want to make some changes. I get antsy doing the same thing over and over again, which is the very definition of insanity. I don’t want to ever get bored or complacent with my cooking. It helps a great deal to utilize seasonal changes in food availability to shake up the menu, give it some new twists, and keep the creative juices flowing. Those never go out of season.

How these changes come about vary a great deal. Basically it comes down to just seeing things differently. For example, you and I both see a rock. But the colors, the shape, how it sits, how it feels might spring to mind something to me that I can put on a plate. That’s just how my mind works.- Shonn Oborowsky

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