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Rami Kevin Kaldas

@itskaldas

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Chef & fermentation consultant
@theoldyorktavern
DM for bookings/private inquiries
@kevinkaldas

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👨‍🍳 Rami Kaldas 📍 Niky , Newstead BNE.

#facesofgetahead by @itskaldas

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23

2 years ago

Sometimes you strive for complexity and innovation. Sometimes you just make good food. As much as I desire to push boundaries, it’s important to ground yourself and just give the people something tasty

We might not have the most typical tavern fare at @theoldyorktavern but every once in a while it’s important to pay homage to what restaurants are supposed to be. A gathering place where you can let go, enjoy yourself, and not have to think so hard.

This dish is exactly that. Beef tartare, bone marrow, onions. Obviously it’s more than that but who really cares? Get stuck in and forget about everything else. by @itskaldas

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2 months ago

Spring is finally here!

White Asparagus cooked gently in butter and dressed in lemon juice and Vancouver island sea salt. Allowing a beautiful and coveted vegetable to speak for itself.

Sitting in a chilled cream infused with asparagus trimmings, all the waste from our foraged items, and Magnolia Vinegar.

Finished with an oil made from Balsam Fir, and white pine needles.

Served with pickled magnolia buds, and oxalis flowers.

Around for a short delicious time. by @itskaldas

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3 months ago

Fun day filming some special stuff at @theoldyorktavern taken in Old York Tavern by @itskaldas

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4 months ago

Was a pleasure hosting @torontolife this past week taken in Old York Tavern by @itskaldas

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4 months ago

Dry aged Lake Erie Walleye - cured in Kombu and grilled with shio Kombu ghee.

Corn grilled and creamed in a reduction of stock made from their husks and wine made from their cobs. Finished with shallot, chive, and Kombu vinegar.

Served with thin slices of raw tomatillo hiding the belly side of the walleye. A paste made from red peppers, galangal, turmeric, and sambal, and a small amount of oil made from fresh bay leaves.

Last seasons fish serving. taken in Old York Tavern by @itskaldas

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5 months ago

A west coast lingcod in its natural habitat.

Affectionately referred to as Canadian Sea Bass for its superior eating quality. Cured lightly in unpasteurized miso and pressed shio koji enzymes.
Seasoned with kombu vinegar and onion oil before slicing.

Served with this seasons first wild onions, lightly fermented and then grilled simply. Mimicking the eel grass its juveniles like to hide in. Braised Kombu that has been shredded and laid on top with ribbons of pickled parsley root; the kelp and rocky coastlines the fish adore as they grow older.

Served with a sauce of reduced whey, brown butter, onion oil, a mixture of lavender and Kombu vinegar. Utilizing several waste products from our kitchen. Split with a very concentrated dill oil

🏄‍♂️ taken in Old York Tavern by @itskaldas

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5 months ago

Sweet Dumpling Squash courtesy again of @dragon_acres_farm

Dressed liberally in fermented honey seasoned with lavender vinegar. Served with Quince poached in a “plum” wine made from unripe green nectarines, Dulse pickled in a lacto plum extract and tamari, finished with Bee Pollen and Roasting Butter.

Sitting on a bed of labneh which has been hung to culture for 48 hours before being smoked in maple wood.

Preserving flavours of late summer into our first snow storm of the year.

@theoldyorktavern by @itskaldas

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8 months ago

Sunshine & Veal

Veal Tonnato
Pine Pistou, Fig Leaf, Boquerones by @itskaldas

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9 months ago

Trinity Oysters do not disappoint by @itskaldas

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a year ago

@dragon_acres_farm zucchini served cooked and raw, marinated in a 4 year old herring roe sauce from @oldhabitsfermentationco

Labneh, cultured for 5 days before being seasoned with a reduction of its own whey and smoked in applewood

Finished with Dulse compressed in tamari, lavender vinegar, and Japanese plum extract. A soft emulsion of dill and free run egg yolks from @conestoga_eggs. Mortadella, fennel seeds, dill pollen, and marigold leaves

Simple dish, intricate techniques

@theoldyorktavern by @itskaldas

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7

a year ago

Yellowtail, Green Grape Dashi, Lemon Verbena Oil, A spicy paste made from Calabrian chili, slow roasted bamboo shoots, and bee pollen miso.

Finished with Hosta flowers and slices of raw radish. by @itskaldas

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a year ago