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Chef Luke Kennedy

Query the Cook #2: Chef Luke Kennedy of Bannock

As part of our 2011 Dining Guide, we asked a few of the city’s chefs about their work, and what dishes to expect from their kitchens this season. Luke Kennedy is Chef de Cuisine at Bannock.

Bannock offers regional Canadian cuisine in a casual environment. Why do you think this style of cuisine and dining have become so popular in recent years?
Casual is popular right now because of the economy. The restaurant industry always ebbs and flows with the economy. Also, diners are more educated and the magic show of ultra-fine dining doesn’t play out as well as it used to. Why is Canadian cuisine popular? Because we have a young generation of chefs exploring their own country.

What’s the secret to making good bannock?
There is no one true recipe; there are hundreds to choose from. The key is to find a recipe you are comfortable with—and don’t overmix!

What are the dishes you’re most excited about serving in the coming months?
Braised meats all the way! Working in a comfort food restaurant, I’m going to get to serve some heavy, cold-weather meat dishes.

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