This recipe was submitted by Greg Gordon, from Liaison College, Vaughn, Ontario.
Greg Gordon, 20, was first introduced to cooking commercially in 2004 at a conference resort in Haliburton, Ont. It was just supposed to be a summer job, but he fell hard for the industry. He ended up taking his Gr. 11 co-op placement there, which basically ended up being an apprenticeship. He has since worked at several different restaurants in the area, but started to lose interest in cooking because he didn't enjoy his work environments.
In the summer of 2008, he got a position as first cook at 3 Guys and a Stove, in the Village of Blue Mountain. They pushed him back into cooking and helped him find his respect for the industry again. Currently, he is studying at the Vaughn campus of Liaison College, and aspires to be a certified Red Seal Chef by the end of 2009.
Reduce the Steam Whistle Pilsner on low heat until about halfway. Then stir in sugar, and add beurre manie (equal parts butter and flour) until desired thickness.
- 1 cup (250 ml) Steam Whistle Pilsner
- 3 tbsp (45 ml) white sugar
- Buerre Manie (equal parts flour and butter)