CATIE Award – 2012

Catered Arts Through Innovative Excellence (CATIE) is awarded by the International Caterers Association (ICA)  to recognize achievement of exemplary food production at an event. My Bison entree was awarded a CATIE for the Best Main Course Plate Presentation 2012 at Las Vegas.

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UBC Cinnamon Buns

How do you make the UBC cinnamon buns?

Dough

3 cups (750 mL) 2% milk
6 tablespoons (90 mL) butter
6 tablespoons (90 mL) granulated sugar
1 tablespoon (15 mL) salt
1 teaspoon (5 mL) sugar
1/2 cup (125 mL) warm water
2 (8 g) packages active dry yeast
2 large eggs
9 cups (2.25 L) all-purpose flour, about

Filling

11/4 cups (300 mL) sugar
2 tablespoons (30 mL) ground cinnamon
3/4 cup (175 mL) melted butter, divided

Dough:

Scald milk. Stir in butter, 6 tablespoons (90 mL) sugar and salt. Cool to lukewarm.

Dissolve the 1 teaspoon (5 mL) sugar in lukewarm water. Sprinkle yeast over water mixture. Let stand in warm place for 10 minutes; stir.

In large bowl, combine lukewarm milk mixture and eggs. Stir in dissolved yeast. Add 4 to 5 cups (1 to 1.25 L) flour and beat well for 10 minutes. With wooden spoon, gradually add enough of the remaining flour to make a soft dough. Turn dough out on to lightly floured surface and knead until smooth and elastic, adding additional flour as needed. (This is a soft dough.) Place in well greased bowl and roll dough over to grease the top. Cover with a damp cloth and let rise in warm place for 1 hour or until double in size.

Meanwhile prepare filling: In small bowl, combine sugar and cinnamon; set aside.

Punch down dough and turn out on to lightly floured surface. Divide dough in half.

Roll out each piece of dough into 18×9-inch (46×23 cm) rectangle. Brush each rectangle generously with melted butter. Place remaining melted butter in bottom of 161/2 x111/2 x21/2-inch (42x29x6 cm) pan.

Sprinkle an equal portion of sugar-cinnamon mixture evenly over each rectangle. Roll each dough rectangle up tightly like a jelly roll, starting from the long side; pinch seam to seal. With sharp knife, cut into 2-inch (5 cm) slices. Arrange slices, cut-side down, in prepared pan and cover loosely with greased wax paper. Let rise in warm place for 45 to 60 minutes or until doubled in size.

Bake at 350 F (180 C) for 35 to 45 minutes or until baked. Remove from oven and immediately invert on to serving tray.

Makes 18 large cinnamon buns.

Approximate nutritional analysis for each serving: 433 cal, 9 g pro, 14 g fat, 69 g carb.

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Capturing nature through my lens…..

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Culinary Challenge 2009

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Team UBC wins gold !

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Some scenes from the rock…

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Sunrise on the Ganges in the holy city… breathtaking !

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Khajuraho, a World Heritage Site, 900-1200 AD

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Bandhavgadh tiger reserve India 2009

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Sooke – British Columbia 2007

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Sooke harbour on Vancouver island

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Culinary Challenge 2007

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Team UBC wins gold !  

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