Chinched Bistro

Is Spring in the Air?

Shaun and Michelle — Fri, 11 May 2012 16:45:53 +0000

May has arrived, and with it the fog & cold? One thing you have to love about Newfoundland is our weather. Another is our food! Some may think that the availability of product in St. John’s Newfoundland is limited, and at times this is true. However with spring upon us, and hopefully summer on its way, we hope to have no lack of local and wild products to choose from when creating our menu.
We have slowly started to change our menu for the spring and are anxiously awaiting the first few harvests from “Seed to Spoon”. It looks like nettles will be back on the menu before we know it. We will be serving Newfoundland Wild Nettle Bisque with Veal Sweetbread Fritters and Citrus Scaled Cream.
We also hope to have some Sun Chokes available for specials over the next month or so and I’m sure the folks at “Seed to Soon” will have a few other wonderful treats for us. I guess that means in spite of the cold in May, Spring is here!

A reading that will leave you Chinched

Shaun and Michelle — Wed, 09 May 2012 20:21:31 +0000

St. John’s lit lovers, rejoice! Local author Trudy J. Morgan-Cole (who just won an IPPY Award!) is up for the Atlantic Publishers Marketing Association Best Atlantic-Published Book Award for her novel, That Forgetful Shore, published by Breakwater Books.

This is a seriously competitive award that spans all 4 Atlantic Provinces and all genres of book. Trudy’s novel is up against 2 of the very best non-fiction books in Atlantic Canada!

What’s the book about? Here’s a blurb:

Triffie and Kit are closer than sisters. But for two girls growing up in a tiny Newfoundland outport at the dawn of the twentieth century, having the same dreams and ambitions doesn’t mean life will hand you the same opportunities. A teacher’s certificate offers Kit the chance to explore the wider world, while Triffie is left behind, living the life she never wanted with the man she swore she’d never marry. The letters she and Kit exchange are her lifeline—until a long-buried secret threatens to destroy their friendship. Inspired by postcards found in a 150-year-old house in Coley’s Point, Newfoundland, That Forgetful Shore is a story of friendship, love, faith and betrayal.

The winner will be announced at the Atlantic Book Awards Celebration at the LSPU Hall on Thursday, May 17th, but before then, Trudy will be reading from her obviously totally awesome novel in the dining room at Chinched Bistro.

She starts reading at 7pm on Sunday, May 13th. Come by a bit early or stay a bit late for a glass of wine, a pint of QV beer, or a signature Chinched Bistro cocktail, and take in a reading. Breakwater will be providing books for sale, and this is the perfect opportunity to get yours signed!

Check out the event on Facebook: http://www.facebook.com/events/296215140464129/

For more Atlantic Book Awards events in St. John’s, join the Facebook Page: http://www.facebook.com/StJohnsLovesBooks
Follow us on Twitter: @AtlBookAwards
#AtlanticBookAwards
#StJohnsLovesBooks

Susan Gardiner

Shaun and Michelle — Sat, 05 May 2012 14:37:49 +0000

Loved our dinner last night. The cod was divine!
It was great to see you again and we will be back soon.

Play Off Season

Shaun and Michelle — Sat, 05 May 2012 14:32:33 +0000

The St. John’s Ice Caps are well underway with their 2nd playoff series for the Calder Cup and of course Chinched Bistro is continuing its support for the Home Team by opening our dining bar early on home game nights. Our bar opens at 5:30pm each home game and we are offering 4 tapas and a pint of Quidi Vidi Beer for $27. It is a great way to start off your evening before heading to the Stadium to cheer on the home team. Go Ice Caps Go!

Dine Around

Shaun and Michelle — Tue, 24 Apr 2012 13:32:47 +0000

Last week was a very busy week for us at Chinched, “Hot Soup, Cool Jazz” was last Tuesday evening, where we were honoured to win the “Chefs Choice Award” for our Roasted Beet Bisque. And we followed that event up with the Savour Food & Wine Show on Thursday evening, which as always was a great evening.
Savour Food & Wine is the start of Dine Around, which is a great way to experience some of Newfoundland & Labrador’s top restaurants. All participating restaurants offer a 3 course, set menu at a set price. Dine Around started last Friday April 20th and will run until May 12th. Check our facebook page to see what we are featuring on our Dine Around menu, it tends to change daily.

2nd Annual “Evening of Chocolate”

Shaun and Michelle — Sat, 10 Mar 2012 15:42:08 +0000

Chinched Bistro and the Newfoundland Chocolate Company will partner again this year to host the
2nd Annual “Evening of Chocolate” at Chinched Bistro on May 24th. Chinched Bistro’s culinary team will work with owner and Chief Chocolate Officer Brent Smith to develop a 5 course chocolate inspired menu featuring 5 unique chocolates.
Brent will be joining us at Chinched for dinner on May 24th and will be offering some of his extensive knowledge on his product.
We will be offering the 5 course meal for $95/person (plus tax and gratuity) as well as an additional wine pairing option for $30/person. Dinner begins at 7:00pm, May 24th. Call or email for reservations. Seating is limited.
The menu has not been finalized however we will be sure to post it as soon as possible.

Click here to see the menu

Photos from last year

« back

2011 Chocolate Dinner

Sherry MacLean (Landry)

Shaun and Michelle — Sat, 10 Mar 2012 15:09:59 +0000

Wow Michelle – talk about literally a girl next door, putting her obviously amazing skills to work in such an exciting opportunity! Good Luck (not that I think you will need it), and I am sending you good vibes from across the country!! I look forward to hearing how you did. Will this be televised?? Oh – and take some time away from the kitchen to enjoy New York!

2012 James Beard Culinary Team

Shaun and Michelle — Fri, 09 Mar 2012 23:14:00 +0000

A few months back I was approached by Chef Roary Macpherson of the Sheraton to join the 2012 James Beard Team, which I might add is an all-female team. Of course I was honoured to be asked to join the team, and am beginning to get very excited about the dinner.
The James Beard Foundation is a national not-for-profit organization based in New York City. James Beard was a pioneer foodie, laying the groundwork of the food revolution, bringing French food to the American home. His legacy includes numerous books as well as the James Beard Foundation and the annual James Beard Awards. His historic home is now used as a “performance space” for visiting chefs.
The team consists top female chefs from Newfoundland; Andrea Maunder of Bacalao, Angie Ryan of the Sheraton, Cathy Trepannier from Parliament Hill, Dana Hauser of the Fairmount Royal York, Jillian Lake of the Sheraton, myself and Stephanie Holt of Kenny’s Pond Retirement Residence. Our support members will be Nancy Brace from the Restaurant Association of Newfoundland & Labrador, Joey Holt & Chef Roary Macpherson of the Sheraton.
Each team member will be responsible for one course at the James Beard House in May, and for our dinner here on March 31st we will be doing a trial of most of the dishes we plan to prepare at the James Beard House. So our friends here at home will get a taste of what we are going to serve in New York before anyone else has the opportunity to.
The event will begin with a reception at 6:30pm and a 4 course meal to follow at 7:00pm. We will be having a silent auction, hosted by Wayne Bartlett, and a Mystery Chef’s Table. The evening is lined up to be a fantastic event showcasing what female chefs in Newfoundland are truly capable of!
Tickets are $64 (tax & gratuity included) call or email Nancy Brace at admin@ranl.ca or 765-8483, for more information.

Salmon

Tim Corbett — Mon, 27 Feb 2012 18:17:32 +0000

The salmon on our winter menu is very classically prepared. The fillet of salmon itself is lightly pan seared with oil and minimal use of other spices.

The salmon is served on a bed of potato, brussels sprout and pork hocks (meat from the ankle and foot of pork) that have been mashed together and sautéed into a hash.

The dish is topped with an apple confit to contrast the richness of the salmon and the saltiness of the hash.

Roasted Carrot Bisque

Tim Corbett — Sun, 26 Feb 2012 19:57:17 +0000

Bisque – A smooth creamy soup, traditionally prepared with either puréed vegetables or seafood.

The roasted carrot bisque is prepared with puréed oven roasted carrots, onion and a touch of cream. The bisque is paired with an Asian inspired short rib ragout. The short ribs are braised, and then sautéed in orange and ginger before being placed in the center of the bisque.

Recommended Wine Pairing: Ruffino Lumina Pinot Grigio, Italy