Tag Archives: Lyndon Wiebe

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URBAN GALLERY CELEBRATES CANADA150 WITH STUNNING GROUP SHOW “O CANADA”

Yesterday, URBAN GALLERY (400 Queen St East, Toronto) opened the doors to officially launch their summer group show O CANADA (runs until July 29), featuring 17 Canadian artists with diverse cultural backgrounds and artistic styles whose individual visions of Canada celebrate the country’s 150th anniversary. Come take a virtual walk with me thru the gallery….

The stunning image by Erik Chong features the lyrics to the Canadian national anthem in all three official languages and Erik posed proudly in front of his painting, “Beautiful Day” (below)20170708_141459Celebrated wildlife photographer Linda Langerak has 3 gorgeous photos of BC creatures in the show (below) – I love the bald eagles…20170708_141140Kirk Sutherland created the frame around his “Terra Nova” painting from found architectural salvage featuring maple leaf designs. How clever is that?20170708_150459Caught this cool shot and realized afterwards that it was all about the stripes….LOL!20170708_150006Pauline Langmaid (below) drove in all the way from Bracebridge to showcase her glorious abstract landscapes…or should I say “lake-scapes”? 20170708_142055Pauline’s two paintings proved very popular with gallery visitors…20170708_160719 20170708_145939Another popular image was celebrity chef & photographer Lyndon Wiebe‘s photo of a windswept view of Port Hope (below). Lyndon brought out an extended print showing more of the scene – located to the west of the town where housing development meets grassland.  20170708_144818(0) 20170708_161500Film industry professional and accomplished photographic artist Karen Silver chose a chilly winter scene of a Toronto park and a lonely bicycle. Now that’s one seat I would not like to sit on…LOL!20170708_142229Kris Bovenizer (below centre) talks with a guest about her two acrylic on canvas works…the sea-faring image on the left is now a label on bottles of a limited edition maple syrup bottled for a Canadian business leader (as Canada150 corporate gifts for his clients). How cool..and congrats to Kris. 20170708_151736And Kris posed with fellow artist Kirk Sutherland and gallery owner Calvin Hambrook (below)20170708_144136Manije Sabet Sarvestani (below) brought two oil-on-canvas works: “Canada Day in Quebec City” (on left) and “Thornhill Festival” (on right). The soft-spoken artist let her work do all the talking and these certainly announced her talent loudly!20170708_145703Kent Bridges was the first artist to score a “red dot” (a sale) for his “Life in a Northern Town”. Here he is (below left in red) with purchaser and fan David Currah of Toronto’s Fife House. Congrats to Kent who was all smiles as he celebrated the sale.20170708_140935 20170708_145308Ronald Regamey uses a technique known as “quilling” to create beautiful 3 dimensional paper & glue artwork. Here’s Ronald being snapped by Calvin in front of his latest piece titled “Alive”.20170708_145416(0) 20170708_145438…Ronald had a number of family and friends congratulating him on his gallery appearance – they were so animated and excited it was hard to get them all to stand still for a photo…LOL20170708_150035Gallery curator Allen Shugar and poet/artist Brenda Clews also met under Ronald’s work….20170708_150050…while Linda Langerak snapped away with Kirk (below)20170708_150521The delicious food was catered by Urban Source Catering and the platters were themselves works of art.20170708_141011 20170708_140959Colin Nun (below left) who recently had his own successful solo show at Urban Gallery, shares his thoughts on his work “Canada” with KJ Mullins (below R) editor of NEWZ4U.ca20170708_152712In fact, a lot of guests remarked on the uniqueness of Colin’s oil-on-canvas typographical and topographical view of the country.20170708_141116Snapd newspaper photographer Gianmarco dropped by to cover the event and got busy snapping the artists…20170708_153729 20170708_153539I managed to grab a quick pic of Joan Andal Romano with her “True North” mixed media on canvas. So many intricate details to view, it must have taken her many hours to create.20170708_15425920170708_140749Several artists were unable to attend, 3 delivered beautiful Canadian landscapes – Stacey Kinder‘s “Light” featuring a stand of trees in the fall, Christine Marin‘s “On Bear Trap Road” (2nd pic) and Grace Dam‘s snowy “Canmore” (3rd pic)….20170708_140802 20170708_145552Dam CANADIAN ICONS -CANMORE ALBERTA 48w x 60h oil on canvas..and Aisha Chiguichon was represented by this provocative acrylic on canvas titled “Stereotypes”CHIGUICHON StereotypesVictoria General attended but the shy artist preferred to let her work take centre stage and declined a photo. Victoria works in charcoal on paper – here are “We Need a Bit More Sand, I Think” (upper) and “I’ll Have to Call You Back” (lower).20170708_151807The reception drew many art lovers and more red dots should be appearing alongside these Canada150 artful tributes. I hope you get a chance to visit in person and support the talented artists at Urban Gallery.20170708_144203 20170708_150135 20170708_150423

Urban Gallery, 400 Queen St East, Toronto  www.urbangallery.ca20170708_155624

Urban Gallery is also available for rental if you wish to host your corporate or private party, reception or even a sit-down dinner with delicious food & refreshments courtesy of Urban Source Catering. Visit the website for details.

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MEET LYNDON WIEBE, EXECUTIVE CHEF OF URBANSOURCE CATERING IN TORONTO

For the past few years, I’ve been blogging about and promoting the talented foodie folks who work at URBANSOURCE CATERING here in Toronto, and have come to admire their executive chef LYNDON WIEBE for not only his super deelish food but also for his outstanding photography snapped during his many adventures abroad. In fact, Lyndon had a solo photographic art show at the adjoining Urban Gallery a couple of years ago (see below).Invitation Image Masai Tribesman Tanzania DSC_1155 20150115_165421(0) 20150115_165433Lyndon’s pictures captured real life in-situ in some of the remotest outposts of humanity, and his engagement and relationships with the local people can clearly be seen in his images. Below, Lyndon poses modestly in front of one of my favourite pictures.20150115_172636I recently asked him about the transition from globe-trotting chef/photographer to executive chef at UrbanSource Catering and he kindly shared his thoughts here:

How long have you been executive chef at UrbanSource Catering?  In March of 2017, I will have been the Executive Chef at Urban Source for five years. With Urban Gallery next door, there are always receptions and corporate soirees to cater on a weekly basis.CAs a celebrity chef from the successful travel/food tv series (Chefs Run Wild, how did you adjust to being a little more “chained to the stove” working in a commercial/catering kitchen with staff to manage?  I think celebrity chef is a bit of a strong word, maybe minor television celebrity chef is more accurate…LOL I am by no means a Chuck Hughes or Anthony Bourdain, but it is flattering nonetheless. We were referred to as “Baby Bourdains” in an article on us in the National Post newspaper, which I thought was funny.CRW.71130027

Lyndon behind the camera, shooting a segment for Chefs Run Wild in S.E. Asia

Lyndon behind the camera, shooting a segment for Chefs Run Wild in S.E. Asia

I lived, traveled and worked overseas for over 7 years and have been working in kitchens since I was sixteen, so coming back to work in Urban’s kitchen was nothing new to me, as I have always been a hands-on chef. Don’t get me wrong, the whole television experience was exciting and exhilarating, but was also exhausting and, at times, filled with anxiety. Would I trade that experience for anything? Absolutely not!  It was incredible and showed me a different side of television which was cool, however, it was fleeting – for me cooking is not fleeting and will always be a big part of my life. So, after my nice seven month break when I moved to Toronto, I was more than happy to take over the reigns in a new kitchen with a new crew at Urban.

You’re also an accomplished photographer and artist – do you continue to undertake camera safaris or have you adapted your photography to include food and presentations?  Yes, I’m still an avid photographer and still go on photo safaris when the time and weather allows. I just got an iPhone and have started using it a lot more as portable camera to take shots on my ride to and from work or when I’m out and about in the city. It comes in handy and the quality of the images has definitely improved with the technology.  As for food photography, it’s not really my thing. I think I just got sick of everybody taking photos and showing the world what they were eating on Instagram every single day. There are tons of beautiful food photographs out there and it makes me want to eat every dish I see, but as a subject matter I prefer streetscapes, nature and people. My girlfriend only recently convinced me to set up an Instagram account (@LyndonWiebe), so I have been using that as a means to show my work. Call me old fashioned, I just fight new technology sometimes even though it is helpful, just for the sake of fighting it. Can’t teach an old dog new tricks etc, although it’s more like this old dog just doesn’t want to learn new tricks. On top of that, I have an online gallery to sell my works and have just recently been asked to join Vida at their request. Vida is a company that lets artists transform their artwork into their own fashion line. I upload my artwork and from there I can choose to put that design onto shirts, pillows, blankets, scarves and many other accessories and create my own fashion line – it’s quite a neat concept. I’m just in the beginning stages of that venture so it will take a while to get it off the ground.  My online portfolio is located here: https://www.direct2artist.com/artists/lyndonwiebe

20150115_165637 20150115_171715As Urban’s chef, you’re responsible for creative exciting menus each season for clients – what has been your most challenging catering project to date?  One of our biggest clients has a standing order for catered meals for their staff four to five days a week. The biggest challenge lies in keeping the menus fresh, creative and in budget without repeating menus if we can help it, or unless they ask for a specific menu again. Doing that for fifty weeks a year can be a challenge as you always have to be thinking about availability of ingredients depending on what season you are in. It is even more of a challenge when they ask for stuff that is not in season, but with imports these days we can get fruits and veggies of all varieties year round. But a strawberry in January in Toronto is not going to taste as good as an Ontario strawberry in the summertime. It’s being able to source an ingredient and make sure you can still deliver the flavours they expect.Peppercorn Beef Tenderloin Crostini with caramelized onionCF233520160531_18421720160531_184035As we move closer to Spring, what food items or dishes are on your radar as trend-setting and that will be added to the seasonal Urban Catering menus?  With Spring comes the shift away from tuber and root vegetable heavy dishes, which I am always excited about. We will start to see rhubarb, fiddle heads, peas, asparagus, radish, spring beets, and in June the strawberry and cherry season begins. We also see fresh cauliflower come June, so hopefully that will bring the price of it down as it is pretty expensive right now.  When it comes to fresh vegetables, I tend to let the foods speak for themselves. Peas and asparagus are given a quick blanch and tossed in a little butter and salt and pepper. Beets can be shaved with fresh radish and thrown in a kale and grain salad. Ramps and fiddle heads I love to put in a light and delicate quiche. Rhubarb can finely sliced and thrown in salads to give them an unexpected crunch and tartness or make a strawberry & rhubarb crumble which is always a favourite. Cauliflower is one of my favourite vegetables as it has so many applications. Tacos are still huge in the food scene so for vegetarians – we offer spicy cauliflower tacos in place of beef or chicken tacos. Also good for Korean fried cauliflower (which people can’t seem to get enough of) or Buffalo cauliflower “wings”. My favourite dish that I came up with is cauliflower laap, or larb depending where you come from. It’s an adaptation of the traditional pork or chicken dish found in Thailand and Laos. It’s a cooked crumbled meat dish that is served room temperature with fresh shallot, mint, cilantro, fish sauce, lime juice, bird’s eye chilies and toasted ground rice. The flavours are incredible.

During production of Chefs Run Wild, you cooked weird and wonderful ingredients from around the world – what’s your favourite international cuisine to cook and what’s the strangest ingredient you had to use on the show?   It’s hard to say what cuisine is my favourite to cook because in that region of South East Asia, their flavours and ideas are very similar and they all borrow off of each other and add their own twists. Anything from Thailand, Malaysia and Singapore are my favourite foods to cook and eat, even Laos has amazing food. It’s the balance of flavours that I learned from there when cooking that style of food that is the most important thing. Sweet, sour, spicy, salty and bitter are the five flavours you always have to consider when creating a perfectly balanced dish. If you have all of these flavours in your dish, you have created something special.IMG_3587In terms of weird ingredients, there are many. There is an area in Thailand known as the Issan Province on the border with Laos. It is very agriculturally poor. The land is not suitable for farming and they cannot grow a lot there so the people have lived off whatever the land provides them with. So they eat a lot of bugs and insects for protein wand they employ odd flavor combinations at times. Ant egg salad was a classic recipe we learned. The ant eggs themselves look like yogurt covered raisins, until you put one in your mouth and it pops like a giant pimple in your mouth – let me tell you, the pop is very unsettling…it was like eating a small eyeball! The experience makes me cringe, but for the people of Issan, it’s a normal everyday meal.  IMG_3466Another thing they used over there was pork blood. Now, congealed or cooked pork blood in cubes is quite common over there and you see it everywhere. It is actually quite delicious. But in Issan we made a dish called “pork waterfall”(that was the literal translation) and to top off this dish they had a squeeze bottle of raw pork blood diluted with vinegar which they just poured over top of the dish. Not going to lie, it was not very appetizing at all. We couldn’t even finish it, but we had had to try it, because you don’t know till you try.IMG_3524Any advice for people considering engaging a caterer for their special event, wedding or corporate soiree?  What do they need to consider – budget, type of food, venue, service, etc?  Wwhen you call a caterer, it’s important to have a vision of what you want and it’s also important to have a realistic and flexible budget in mind. I say realistic, because some clients call and want five courses of food with full waiter service, but only have $5 per person in their budget and are unprepared by the real costs of hosting a catering. I also recommend getting a few different quotes so you can compare what’s on offer. It’s no different than buying a car or a house.  Check the UrbanSource Catering website to see a selection of menus that appeal to every taste, every occasion and every budget. www.urbancatering.com

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