Chef Aiden Galligan talks Food and Aveleda with Angela Aiello
What’s your favourite place to sip on a refreshing glass of white wine?
What is the most challenging thing about being a chef? Balance. Whether it is finding the right balance with flavours in a dish, or balancing my time in the kitchen with my family at home. I’ve learned that even being a little bit out of balance can end in disaster if left unchecked.
What do you love most about the Toronto culinary scene? The endless inspiration it has to offer. Even after working in London and New York, I find Toronto is unmatched when it come to culinary influences and creativity. From my home in East Toronto to my kitchen in the West, I pass by so many vibrant cultures with their unique foods and flavours. No other city can boast such diversity!
Smoked Asparagus and Corn Salad
Method: For the vinaigrette, add the sugar and salt to the lime juice and whisk until dissolved. Slowly whisk in the oil until emulsified Blanch the asparagus for 3 minutes in salted boiling water, drain and cool. Marinate the asparagus in the olive and smoke for 10 minutes, then season with salt and pepper to taste. Combine all the other ingredients in a bowl, season with salt and pepper to taste then dress with the lime vinaigrette. Lay the smoked asparagus side by side on a plate and spoon the salad on top.