One of the big food events that I look forward to every year is the NAIT Chef in Residence luncheon. This program brings the Culinary Arts students an opportunity to learn from an accomplished chef - it's an opportunity that many people do not come across in their culinary careers.

Three weeks ago Chef Vikram Vij spent a week with the students and worked with them to create a menu that would transport diners on a trip through India. When I arrived I was quite surprised to find Chef Vij himself personally welcoming all the guests to the lunch, as often the chef will be in the kitchen overseeing the final preparations for the meal. Just as he does at his restaurants in Vancouver, Chef Vij introduced himself to each guest. Hospitality really is his specialty, and he was such a bright personality in the room.

The tables were preset with a glass of mango lassi and baskets of fragrant papadums to nibble on as guests arrived. I loved the vibrant colours and sparkle of the sequins at each table.

Our meal started with an appetizer duo of salad and prawns. The prawns cooked in coconut masala are a Southern Indian dish, being lightly spiced and fragrant. The warm eggplant salad was surprisingly my favourite part of the dish. I usually enjoy my eggplant soft and thoroughly cooked, whereas this salad featured tangy, crunchy eggplant mixed with onion and tomato. I definitely need to learn how to recreate this dish at home!

The rest of the meal was served family-style, starting with Kerala-style coconut curried vegetables and cumin-scented basmati rice. Chef Vij explained that the vegetables had been slow cooked for 4 hours to suit his mother's palate, and while the vegetables lost their usual form, they soaked up all the flavour of the curry. Vij encouraged everyone to try eating with their hands, and I've learned that I'm awful at it.


Cumin-scented Basmati Rice
Next up came Vij's signature chicken curry, which he eagerly loaded up onto everyone's plate. There is often a misconception that Indian food is full of heat from spices, but Vij explained that Indian food should not make you sweat and hurt the next morning - curries are meant to be subtle, layered, and flavourful.


The final savoury course was a North Indian style stewed cinnamon scented lamb curry. Unlike a typical curry, this one was dry and the chunks of lamb more closely resembled that of a stew. The lamb was tender and the dish perfectly spiced.

For a sweet touch at the end of the meal we were each served a portion of rice pudding brulee topped with crushed pistachios. Lightly sweet, the dessert featured the flavours of rosewater and cardamom, while bitter notes came from the caramelized sugar on top.

It was truly a great experience eating lunch prepared by such a humble chef. Acting as the Chef and Front of House is no easy feat, but Chef Vij made it look easy. This lunch was one of the best Indian meals I've had to date, so that goes to show the caliber of talent of NAIT's culinary arts students. Thanks to NAIT for including me in this year's luncheon - I can't wait to see who takes the role of Hokanson Chef in Residence next year!

Each year the Northern Alberta Institute of Technology (NAIT) invites a renowned chef to their culinary arts program to take the role as Hokanson Chef in Residence. Last week NAIT announced that Vikram Vij will be taking the role this coming March 7-11.

The Chef in Residence program has been running for eight years thanks to donations from John and Susan Hokanson. The program allows the culinary students in the School of Hospitality and Culinary Arts a rare opportunity to learn from some of the best chefs in North America. From Chef Rob Feenie to Chef Lynn Crawford and Chef Chris Cosentino, the NAIT kitchens have hosted some extremely talented individuals willing to pass their knowledge to the future generations of chefs. See for yourself in the video below:


As a wrap up to the program each year, NAIT hosts a luncheon where the guest chef prepares a three course meal with the culinary arts students. The lunch prepared last year with Chef Michael Statdlander was incredible and I can’t wait to see what Chef Vij has up his sleeves. From watching him on Top Chef and Chopped, to trying some of his signature dishes, I’ve always been a huge fan of Chef Vikram Vij and I am so excited for his visit to Edmonton. This year the exclusive lunch is taking place on March 10th at Ernest’s Dining Room, and I want you to be there too. NAIT has offered me the opportunity to take one reader as my guest for the luncheon, so I hope you can join me from 11:30-1:00 PM on the 10th! Simply follow the giveaway instructions at the end of this post.

If you don't want to take your chances, a limited quantity of tickets for the luncheon will be on sale at 9:00AM on February 22nd via Ernest's for $85 each. Tickets sell out fairly quick, so get up early to grab your seat. NAIT is also giving away four pairs of tickets and you can enter here. Hope to see you there!

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THE GIVEAWAY

One Seat at the NAIT x Vikram Vij Lunch
($85 Value)

To Enter: Tell me who you would like to see as the 2017 Hokanson Chef in Residence in a comment below.
Note: leaving a comment is mandatory to enter this giveaway - additional entries will improve your chances of winning, but will not count unless you leave a comment

ADDITIONAL ENTRIES

• Follow me via Twitter (@littlmissandrea) (+1)
• Tweet about the giveaway: "Vikram Vij is the 2016 @NAIT Hokanson #ChefinRes. Enter to win a spot at his Mar 10 luncheon with @littlmissandrea!" and link back to this post (+2)
• Follow me via Instagram (@littlmissandrea) (+1)
• Visit my Facebook page, and share the giveaway post (+3)

a Rafflecopter giveaway

This giveaway is open to anyone 18+ years of age in Edmonton. You have until March 6th to enter and the winner will be selected by random and be contacted via email. Good luck!