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On a recreation evening, Yves Lowe and his workers of 100 cooks will put together “3,000 covers,” chef-speak for 3,000 dishes.
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If you wish to know what the Montreal Canadiens gamers like to eat, simply ask Yves Lowe.
He’s the chief chef on the Bell Centre and the job entails managing some 100 cooks who, on a recreation evening, will put together “3,000 covers,” chef-speak for 3,000 dishes. Lowe is answerable for all of the meals consumed on the Bell Centre, except the concession stands. So in case you don’t like the world sizzling canine, don’t complain to him.
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What he’s chargeable for are the world’s eating places, notably the personal membership La mise au jeu, Italian restaurant Canti, the 9-4-10 steakhouse, wine bar-charcuterie platter place Bazarette above the Taverne 1909, and the upscale eatery Mythik.
So on a recreation day, Lowe has to supervise the entire eating places, care for the meals for the loges and ensure the gamers are correctly fed. The day we had been chatting at Mythik was certainly a recreation day, and so he put three cooks on the morning skate. There was breakfast earlier than the morning skate. After the skate there was a light-weight dinner, “with issues like rooster breast, no salt, no pepper,” Lowe mentioned.
“Pasta with tomato sauce. And it’s in accordance with what the nutritionists inform them to eat. Then they go for a nap within the afternoon, coming again at 4, the place we’re going to serve them a light-weight lunch. Oatmeal, rooster soup, fruits.
“Then you’ve the sport after which at evening the post-game, and that’s a celebration for them. Publish-game they’re going to have filet mignon with ribs. They like to have what we name ‘enjoyable meals.’ We solely put one merchandise of these each recreation. May very well be mini-burgers, could possibly be tacos. However their favorite is rooster fingers. They preserve asking for rooster fingers as many instances as doable throughout the season. they’re children. They’re (of their 20s). They’re not cooking at residence, so that they’ll (seize) takeouts to carry residence.”
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They eat the post-game meal in a lounge subsequent to the dressing room they usually’re purported to eat rapidly to replenish their our bodies after 60 minutes of (hopefully) intense hockey. And there are particular requests.
“(Samuel) Montembeault likes sizzling oatmeal, that’s the one factor he eats earlier than a recreation,” Lowe mentioned.
When Jeff Gorton and Kent Hughes took over administration of the group a few years in the past, they wished to make the meal preparation extra personalised, so that they eradicated catering on the follow facility in Brossard and had Lowe set up a kitchen and ship three cooks over there.
“They’re cooking in entrance of them, and that created a brand new family-style ambiance,” Lowe mentioned. “Now the gamers are asking questions. They’re curious.”
Lowe is internet hosting a particular occasion on the Montreal en lumière pageant this week, a connoisseur dinner on the Mythik resto with the menu created by Lowe and his previous good friend Jeremy Charles, a Newfoundland chef. Lowe hails from the city of Forestville on the North Shore and he says the menu Friday and Saturday will function the type of comparable fare each guys grew up consuming, issues like oysters, moose and cod. The soirée will embody projections chronicling their lives, their meals loves and their background in Quebec and Newfoundland.
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Lowe and Charles first met 25 years in the past after they labored within the kitchen collectively on the fashionable St-Laurent Blvd. eatery Mediterraneo again within the ’90s when that strip of The Important north of Sherbrooke St. was hopping. It was the times of working onerous and partying onerous, they usually grew to become quick mates.
Quick ahead 1 / 4 century and Lowe ran into Charles on the first morning skate of this season on the Bell Centre. Seems Charles is nice mates with Habs ahead Alex Newhook, who’s additionally from Newfoundland, and Newhook had invited the chef to return go to the Canadiens rink. Lowe and Charles begin speaking and thought it will be nice to do one thing collectively. Et voilà!
“We’re going to showcase quite a lot of issues arising from the shore,” Lowe mentioned. “We’ll have oysters from Newfoundland. We’ll have sea urchins from the North Shore, snow crab from the North Shore as nicely, cod from Newfoundland. So we’ll be leaping from one place to a different. We’ll have some duck foie gras. The plan is to have 4 programs made by Jeremy and three programs made by me.”
Lowe mentioned his method to cooking is deeply influenced by the place he grew up.
“I used to spend my days within the woods, constructing little homes with my mates,” Lowe mentioned. “But in addition consuming out of the forest. Strawberries, blueberries. Strolling on the seashore you had mussels. I used to go fish with a shovel, the mussels and the clams. That’s why me and Jeremy get alongside so nicely. I see quite a lot of frequent factors. Our household was looking moose. We used to go on weekdays after college and fish trout up till sundown. Each day. And Jeremy had the identical sorts of habits. He likes to hunt and fish. In order that dinner is predicated on a North Shore (meets) Newfoundland menu.”
For more information on the occasion, go to evenko.ca.
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