Chefs of the Bow Valley

Stephen Halliwell Born in Britain and raised in Canada, Maple Leaf Grille executive chef Stephen Halliwell apprenticed with chefs from three corners of the world during his seven years at Sebastian's, one of Toronto's most renowned restaurants. From Japan, France and South Africa, each in turn instilled in him the skills needed to produce the kind of fine food for which the Maple Leaf Grille has become known. From his French teacher, he learned the art of sauces and roux so necessary to classical French cooking. From the Japanese instructor, he embraced the freshness and subtleties of Asian cuisine. And from the South African, he learned the order, cadence and administrative skills needed to manage a large kitchen. In his 24 years as a chef, Halliwell has worked in restaurants specializing in everything from fresh seafood to Italian. Last year he joined the Maple Leaf Grille and helped develop the eclectic offerings you'll find on the menu, including some truly nouveau Canadian dishes featuring wild game. Bragg Creek Bison Steak Ingredients: 2 each 8 ounce bison steaks (available at Valbella Meats in Canmore) 1 each Bosc pear 1 jalapeno pepper 2 ounces blue cheese 1 large Spanish onion 2 ounces cider vinegar 1 ounce red currant jelly 2 ounces of olive oil 6 each juniper berries salt & fresh black pepper 3 Yukon gold potatoes 3 ounces 35% cream 3 ounces butter 2 ounces cream cheese Method: Gently crush the juniper berries and simmer in the olive oil for 5 minutes, (to remove the essential oils from the berries) let cool. Marinate the steaks in the juniper infused olive oil for 2 hours. Core the pear, cut the top of the jalapeno, remove the seeds with a small spoon, stuff the jalapeno with the blue cheese, stuff the pepper in the pear and bake for 1 1/2 to 2 hours at 250 degrees until soft. Cut the onion in half lengthwise; repeat till you have cut the onion in 6 pieces. Sauté the onion on high heat in olive oil till caramelized, remove the onions and add the cider vinegar and the currant jelly, reduce by half, add the onions back to the pan and cook for 2 minutes, remove from heat. Peel the potatoes and cut in 4 pieces, boil in salted water till tender, drain. Melt the butter and 35 % cream, add to the potatoes and mash, add the cream cheese and incorporate into the mash. Grill the steak to your liking, about 5 minutes per side for medium rare. Brought to you by Rocky Mountain Outlook.