Ryan Cyre, head chef from the White Goose Bistro, started the restaurant with his family in 2007.
“I’ve been a chef forever,” Cyre laughed.
All his experience has been in Prince George and when he was young and just starting out he just wanted to get the experience so he offered to work for free at a well-established local restaurant but ended up with a full time job instead and has been working as a chef ever since.
“We are creating new food every day here and I just added this Bleu cheese recipe to my menu recently,” Cyre said.
“I created the recipe for people who said they didn’t like Bleu cheese so I made the sauce for gnocchi.”
During a five-course menu that White Goose Bistro offers regularly, people can say the stuff they don’t want to eat.
“There was a table of eight girls and the only thing they said didn’t want was Bleu cheese so I made a whole course all about Bleu cheese,” Cyre smiled. “And now to this day they come in and order that.”
The challenge, as with many chefs, is that there are no recipes in their kitchens, and that’s the same for Cyre.
So he made the dish as sister Fallon Moreland did her best to write down what her brother was doing and describing during the creation of the dish.
White Goose Chef Ryan’s Bleu Cheese sauce with Gnocchi
For one serving:
Two tablespoons diced red onion
1 tablespoon butter
one clove diced garlic
four tablespoons blue cheese
¾ cup heavy cream
Salt and pepper to taste
Directions:
Melt the butter in a pan over medium heat, when melted include the onion and garlic, cook until the onion is translucent, add blue cheese and heavy cream, and cook until the cheese is melted and the texture is saucy.
Serve over one cup of gnocchi.
Now here’s the surprise flourish to finish the dish with panache.
Add a drizzle of balsamic vinaigrette reduction.
When you cook down a high-quality balsamic vinegar a natural sweetness comes into play that balances out the flavour of the blue cheese.
This sauce can accompany anything you would usually put sauce on, pasta or even vegetables, just to change things up.
And now you’ve made a chef-inspired dish.
