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Paul Blanchet

@chefrobertopaolo

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Retired tech professional, passionate about foods, wines and people of the world. In the most incredible place on earth, Naramata Bench BC Canada
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by @chefrobertopaolo
by @chefrobertopaolo
A new world ‘True Q’ Atlanta and related things - 1992-1995 Hey y’all, of course Atlanta does BBQ! Just married, my wife and I had the opportunity to move to Atlanta in June ‘92 with my work. Of course we snapped up the opportunity for adventure - it defined us! And what a life adventure it was the start of! Meeting my new colleagues there, we were invited to a ‘BBQ’ lunch at the business complex I worked at in Marietta - an Atlanta suburb. With a good hundred or so folks there, that lunch is when the ‘BBQ flame’ in my life was sparked! Rich sweet and savory smoke-filled smells wafted through the air. It was a sun-filled outside venue (and humid!) - several ‘Qs’ had been fired up, delivering what I came to learn was incredible true-American food from the South. The pork and brisket had been smoking for many hours I was told. What? MANY HOURS? BBQ’d pulled-pork (OK, WHAT IS PULLED PORK?!) and brisket sandwiches, BBQ baked beans, Southern style ‘slaw’, Mac & Cheese and Brunswick Stew partnered with ice-chilled Bud’ beer and classic southern sweet tea - what a spread! Guided by my new colleagues, we grabbed a bun, loaded it up with the pulled pork, slathered on some homemade BBQ sauce and added it to our paper plates along with the slaw and beans. Plastic forks and knives did the job admirably. We picked up a Bud’ from the ice cooler and we were underway! Incredible fun and what an introduction to our new life in the South. AND most importantly, as a lover of cooking and new food experiences, I knew something special had happened. BBQ! As I pull together these BBQ chapters, I realize I have a lot to share about my BBQ journey. Let me know if it gets too detailed! Stories are often written in books! Hmmm. With that introduction to BBQ, my senses were heightened to what was happening around me with respect to this incredible and new to me food culture. Our three years in Atlanta was a perfect place to get an introduction. The BBQ trail is broad and deep in Georgia, and I had just become part of it, and it a part of me. @roadsandkingdoms @martibuckley @mdgoulding @felixmeana @chefkatiebutton @grapevinebarbecue #backyardbbq #bbqprn by @chefrobertopaolo
Before True ‘Q’, Up to 1992 - Still a BBQ Neophyte! When I was much younger living in Canada and someone said ‘let’s do a barbecue’, what it really meant was ‘let’s get out our Weber charcoal grill and cook up some hamburgers!’ And yes, that would always be bringing family and friends together, and with a cold beer in hand. (Some things never change!). For 99% of the Canadian people back in the 70’s and 80’s, we were ignorant of what true American Smoke Barbeque was. Of course Weber was a household name, as the Weber ‘Kettle’ was the go-to charcoal grill for most. And along with that, the Kingsford charcoal brand personified the charcoal briquette! And I remember well the Char-Broil propane fired grill with those ‘Lava Rocks’ with dripping grease flaming up all over the place. Those were the days! Interesting that the Weber grill was invented way back in 1951! And the Weber brand and products prevail to this day. Like so many others, that was my first barbecue grill. And equally as interesting, Kingsford briquettes got their start with Henry Ford. In 1919 Edward G. Kingsford (a cousin to Henry) helped him procure a stretch of timberland to supply wood for his auto plants. Kingsford encouraged the idea of processing this waste into charcoal briquettes and the rest is history! Back then there were few cooking shows at all, let alone anything focused on Southern BBQ so well known in the US. But my passion for food and cooking, and firing up a BBQ was well underway. My BBQ life was about to bloom and grow! Stay tuned! #Kingsford #Webergrills #Barbecuelife #AnthonyBourdain #kcbbqsociety kcbbqfest american_royal RecTecGrills pitmaster grapevinebarbecue naramatawines Klosepits bbqporn backyardbbq friendsofanthonybourdain by @chefrobertopaolo
My Life BBQ Story: A decades-long journey in the world of ‘True ‘Q’ Thirty-Four full years, from Home to Atlanta to Kansas City to Vancouver and back to Home in BC Canada. And now into Retirement @discovernaramata BC. I’ve learned so much, made so many friends, and have shared all I have learned along the way. It’s Primal. Cooking with Fire, Charcoal and Smoke - creating delicious food - done around the world. WATCH MY INSTAGRAM CLOSELY - My KC BBQ story will unfold. After a long time of making excuses to myself, I am finally getting the story of my BBQ life experiences pulled together to share. As I think back on it, for me it is a great story that over decades has been a part of shaping who I am as a lover of family, food, friends and challenges. It underscores my caring about and sharing all of that in my world. I have decided to share my BBQ story in a few ‘chapters’ through Instagram posts, perhaps with some Instagram stories in between. And there will be a few posts. As I pull my story together, digging into stored plastic bins, collecting artifacts from my BBQ journey, and finding photos stored in old boxes, I feel great joy. I have such dear memories and stories that I want to share. And there have been some super cool people who are part of my story. And as importantly, this is to reinvigorate BBQ in my life going forward. I am grateful that so many of the incredible people who have been part of my journey are still part of it moving forward. Sadly, some have left us. Now retired, I enthusiastically continue to explore my love of food/travel/culture all wrapped around great people! My Chapters to follow - watch for my stories to be told! by @chefrobertopaolo
I am loving Valcencia so much! So many new experiences on all levels as I join them in celebrating @las_fallas_de_valencia through this week. Do I ever love @spainfoodwine ! And food is way up there on my list of loving things here so far here. I started my first day with a trip to @mercadocentralvalencia only a few steps from my Airbnb, to pick up some oh so fresh seafood and veggies to do guess what? When in Valencia, do as the Valencians. Make PAELLA of course! I took last evening to spend a few hours pulling together a delicious Paella a la Marinera from my fresh ingredients. It was more than fun - using the book La Paella by @jeff_koehler as a guide, and with learning from my @paella_with_jordi lessons here last year, it was a very fulfilling evening. And of course I used my favorite paella rice from @restaurantebonaire ! I use Nora pepper paprika that I made in Naramata from my home-grown peppers. By the way, I brought my own Paella here (the pan)! The pounding music of celebrations outside fed my soul as I cooked, and a nice cold glass of Verdejo wine was enjoyed in the process. And of course it ALL was DELICIOUS! So much more to experience on this trip! Yo amo españa! I remain grateful for all I have, especially to those who inspire me to live fully every day… My family, friends, neighbours and fellow foodies of the world! @moniqueblanchet and Matt Blanchet @byfchef @chrisvanhooydonk @cornetbarcelona @eatlikebourdain @felixmeana @mdgoulding @plottwistfarmsbc @scottinbreck @vermutsociety @visiteuskadi @chefkatiebutton @martibuckley @thevalfers @corcelettes_winery @deeprootswinery @terravistavineyards @la_paellavalenciana @joiefarm @vanwestenvineyards @elephantislwine by @chefrobertopaolo
Lookout Spain, I am coming! Food, wine, culture and fabulous people are there for me! My upcoming trip will definitely be my most anticipated and full of creating new experiences and memories. Starting with a short stay in #Barcelona, this trip takes me first to Valencia, to Palma on Mallorca, followed by a stay in the Basque region - San Sebastian, Lekeitio and Bilbao. I always pack to enjoy my own culinary exploration, cooking and sharing. I AM BRINGING: Cookbooks: -Basque Country (Marti Buckley), -Curate (Chef Katie Button), and -Paella (Jeff Koehler.) -Time Life Food of the World from the late 1960s - The Cooking of Spain and Portugal. (I plan to -pass these on there to passionate Spanish gastronomic friends to enjoy). Home Wine to share: -Terravista 2023 Albarino -Deep Roots 2021 Malbec -Corcelletes 2022 Malbec and 2022 Viognier Tools: -My knife roll -14” Paella pan -Kuhn Rikon Garlic press -Wine bottle packing material for to and from Spain Foodstuff: -Paella rice from BonAire Restaurant Valencia -Homemade Paprika from my own Spanish Pepper varieties -Salt & Pepper -Tomato paste -smoked paprika -misc. spice/herbs -Spanish Saffron! Dining: While visiting, I will explore as many small bars and special restaurants as possible. -I am booked for #RestaurantBonAire, @garena.restaurant, @saizarsidreria -Fresh Seafood, Seafood, Seafood -Home cooking by yours truly Chef Roberto Paolo all the way along. Things I am doing: -Overnight in Barcelona - visiting friends -The @las_fallas_de_valencia celebration in Valencia - visiting friends -Paella cooking course near the @mercadocentralvalencia -Cruising on a yacht on around Palma @mallorcaisland.spain with dear friends -Exploring my favorite hangouts and people in San Sebastian -Cycling part of the Camino de Santiago Norte -Staying in the Basque fishing village @lekeitioturismo.eus for some quiet time -Wrapping up with an evening in Bilbao! #aeropress #byfchef #chrisvanhooydonk #cornetbarcelona #eatlikebourdain #felixmeana #la_paellavalenciana #mdgoulding #paella_with_jordi #plottwistfarmsbc #scottinbreck #vermutsociety #visiteuskadi by @chefrobertopaolo
Merguez Sausage kind of came upon me from a few different directions. First, my very good friend Chef @chrisvanhooydonk and I were chatting about sourcing excellent local lamb, which led to this sausage that he makes - I had not heard about it before. As often happens, the discussion was inspiring! . Soon after that, I was enjoying a meal at my favorite local @ChuloTapas Bar, and one of the chef’s pintxos featured a tasty grilled merguez sausage on a slice of baguette drizzled with peppery EVOO. YUMMM! That was the spark for me to make my own! . I have always loved #_Moroccan_Food and I enjoy #HomemadeSausage making. And I like to use as many local products as I can. . Armed with local lamb, pork shoulder and pork back fat from @blacksagebutcher, I embarked on my afternoon of sausage making. So rewarding toasting cumin, coriander, and fennel for the ingredients. Aromas filled my kitchen of course! I was so happy to use my homemade Espelette pepper, supplemented by smoked Spanish paprika to round out the flavors. Oh, and a little of my homegrown garlic. . The recipe called for some harissa, a Moroccan spicy paste. Not having any, of course I made my own! It was fun. . It all came together - stuffing eight pounds of it into small lamb casings from #stufferssupplyco, and then letting the flavors merge overnight. Next morning was making links then getting it into the freezer for future use and sharing. So much fun and very rewarding. . How did it taste? You already know… Oh so good! . If you come upon Merguez sausage. Try it out! . . . . . . . . . . @bychef @MartiBuckley #deeprootswinery #elephantislandwine #joiefarm #lakebreezewinery #naramatabench #tightropewinery #vanwestenvineyards #harissa #merguezsausage #_moroccan_food #AnthonyBourdain #felixmeana #pintxos #pintxos.es #Salumi #sausagemaking #spanishpaprika #espelettepepper by @chefrobertopaolo
Spain on the Naramata Bench - My Spanish tomatoes and peppers are very happy! . I grow a variety of tomatoes and peppers, many of them Spanish (including Basque and Catalan). Always enamored by fabulous fresh vegetables in the Spanish markets, I sought out to buy and taste as many tomato varieties as possible to cook with while there in January. I then searched for as many tomato seeds as I could find to bring home. . Same with Spanish peppers. They are used in so many dishes; tapas, pintxos, paprikas, sausages, paellas and more. My experience last year with growing and using my own Espelette and Nora peppers got me inspired. Yes, I hunted down more seeds! . I started MANY seedlings - too early this year - I had a few hundred growing in my home - heating pads and lights, smaller trays transplanted to small pots in my living room, then recently into the garden. They struggled. But survived! . With all of these authentic fresh ingredients growing happily in the late-starting summer heat, I continue to expand my Spanish cooking skills with my Naramata Bench grown ingredients! . While my children think that I might be overdoing it a bit, I have ended up with the following in the Tomato and Pepper categories… . My Tomatoes: 56 Plants overall, 10 Spanish Tomato varieties, 32 Spanish Tomato plants. Spanish varieties are from the Basque region, Catalonia, Valencia, Aragon and Andalucia. . My Peppers: 58 Plants overall, 7 Spanish Pepper varieties, 28 Spanish Pepper plants. Spanish varieties are from the Basque region, Valencia, Catalonia, Galicia and Navare. . Life goes on. I am inspired by my local producers of Spanish foods and wines - notably @terravistavineyards and @chulotapas, and also by others passionate about growing excellent produce - especially @plottwistfarmsbc . They, as am I, are lovers of the best food and wine in the world. I will continue to develop my knowledge of Spain, it's wonderful people and it’s incredible food! . More to follow on so many other wonderful things from the Spanish food and wine culture that I am engaged in. And of course from my home on the Naramata Bench. YES - that is all about cooking, sipping and sharing! . Salud! by @chefrobertopaolo
It’s coming together! by @chefrobertopaolo
Out of the ashes rise the Morel Mushrooms… Foraging fun! . As devastating as the forest fires are through the summer, we are blessed with the magic of nature in the late spring nourishing these incredible #morel mushrooms from the ashes. . Mid-September last year, I took an evening photo of the major fire perhaps 20 miles across Okanagan lake into the mountains, seen from my home. It was significant. I wasn’t thinking about morel mushrooms that night at all… . I was thrilled when my experienced #foragingmushrooms friend texted me with ‘it’s time to go tomorrow morning’. . It was the first sunny warm day in many weeks, and we made our way with a one and a half hour drive, half of that in four-wheel drive, into the mountains where the fire happened. Not knowing exactly where and if the morels were growing, we explored a couple of likely spots. . SUCCESS! So much fun - these beautiful and oh-so-tasty mushrooms were growing all over the burnt out ashes. They are very hard to spot, but patience and keen eyesight paid off. . We made our way home to the Naramata Bench, so grateful for this beautiful place that we live in. . Of course I fried several up with sliced leeks, finely diced Spanish garlic, a splash of sherry, all drizzled with some delicious EVOO. Enjoyed with a glass of one of our incredible Naramata Bench white wines. Magical! . Hmm… Should I go out tomorrow? . #naramatabench #naramatawines #morel #foragingmushrooms #rangeroverclassic #visitsouthokanagan #forestfires #nature by @chefrobertopaolo
I LOVE #SpanishTomatoes ! Informed by the excellent ‘TOMATO’ Minority Report Spain Gourmetour magazine article from @SpainFoodWine and my previous travel to various regions in Spain, I continued to search out and savour as many fresh traditional varieties as I could. I was on a mission to find seeds to bring back home for my #HomeGownTomatoes on the @NaramataBench . . First thing was to take pictures of the many varieties sold in the #mercado so I could remember which was which. From there it was to find seeds wherever I could! I found success with Basque varieties in San Sebastian’s old town at the #SemillaSelosegui seed merchant store, and then others in the street outside the Barcelona Mercado de la Boqueria. I supplemented gaps in the seed hunting by online shopping when I got home. . Among many other #HeirloomTomatoes varieties, this is what I ended up planting: . #TomateRosaBarbastro #TomateMontserrat #TomateMuchamiel #TomateRaf #TomateRosado de Aracena #TomateKumato Tomatea Pikoluze #Basque Tomatea Borracho Artxabaleta Basque #TomateDeMarmande Raf Tomate Rosada De La Sierra . The seedlings are happy as they start their life! . More to follow as they grow up to end up in many #pintxos , #PanConTomate , #PaAmgTomaquet and in salads galore! YUM! . Always a shout out to Chefs and Foodies that inspire me in my passion for Spanish Food, thanks to . @byfchef Chef @ChrisVanHooydonk @AnthonyBourdain @MartiBuckley @KatieButton @ChefJoseAndres @MattGoulding @ChuloTapas . And always happy to share with my neighbours! @deeprootswinery @elephantislandwine @joiefarm @lakebreezewinery @plottwistfarmsbc @vanwestenvineyards @tightropewinery by @chefrobertopaolo

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