JP Pedhirney was born and raised in Calgary, Alberta. Over the last 18 years, he has put together an impressive career spanning from Blackbird Restaurant, and Gilt Bar in Chicago to, most recently, some of Calgary’s finest restaurants, including Rouge, which placed 60th on San Pellegrino’s 2010 World’s 100 Best Restaurants.

He is currently the Culinary Director for Concorde Entertainment Group, overseeing multiple restaurants including award-winning Bridgette Bar (voted one of Canada’s 100 Best Restaurants in 2017 and 2018) and newly opened Lulu Bar which was nominated as one of Canada’s best new restaurants by En Route Magazine. In 2017, JP was named Foodie of the Year by Western Living Magazine.

Before JP shares his at-home recipe for grilled ahi tuna with yuzu butter, we had a few questions for the chef:

What are a few simple ways to make a dish taste better?

Learning how to season a dish properly with salt and acid. I find the first important thing to learn is how to use salt — most dishes I try from people who are starting to cook are always missing just a little pinch more. The type of salt we use makes a big difference as well — we do not use iodized table salt, we use Kosher salt. I find that table salt can have an aggressive metallic flavour which makes food taste too salty, whereas Kosher salt is smooth and if you add a little pinch at a time to a sauce or salad while tasting in between you can notice an elevation in flavour. Using something acidic like lemon or lime juice makes a big difference as well. We say acidic foods give a dish brightness and “pop!”. Try using a couple of drops of different citruses or vinegars to finish a dish, especially dishes that are fatty like cream or butter sauces. Remember acids can intensify salt so always season with salt last!

Has there been an ingredient or dish that you weren’t able to master?

Not yet, I have a ways to go in my career so it’s too early to give up. Being a chef is to always be in the pursuit of mastering everything that is around you. So my gut says I will be “chasing my tail” to master everything ‘till the very end.

Do you have a most memorable meal?

Yes, the Li Galli restaurant in Positano Italy. Located in the Villa Franca Hotel, the view from your table is like no other. Because of their location on the Amalfi Coast, I don’t think I will ever be exposed to such incredible seafood prepared so well. My wife and I had just got married so I will never forget that evening, it was truly special!

COOKING AT HOME WITH JP PEDHIRNEY: Grilled Ahi Tuna With Yuzu Butter & Furikake

WHAT YOU’LL NEED:

2 Ahi Tuna Steaks

2 tbsp Vegetable Oil

1 cup Sake

¼ cup Rice Vinegar

2 oranges zested and juiced

1 tsp Tamari (gluten-free soy) or regular soy sauce

1tsp Dijon Mustard

1 tbsp Heavy Cream (35%)

50 ml Yuzu Juice

½ pound unsalted butter, cut into small cubes

2 kosher salt

2 tbsp Furikake (optional)

INSTRUCTIONS:

In a small saucepot add sake, rice vinegar, orange juice, and tamari. Cook the liquid to burn off the alcohol and reduce liquid by half, roughly 150ml.
In a blender add the hot reduced liquid with the dijon mustard, orange zest, and heavy cream. Begin to blend gradually increase the speed to high.
While the mixture is blending add butter cubes, a couple at a time until fully incorporated into the sauce. Continue to do so until butter is fully incorporated and has formed a thickened sauce.
Add 2 teaspoons of kosher salt. Set aside in a warm place.

FOR THE TUNA:

Turn the grill on high and heat for 10 minutes. Make sure the grill is scraped clean from any leftover debris.
Remove the tuna steaks from the fridge for 10 minutes before grilling. Coat the tuna with the vegetable oil and season with 2 teaspoons kosher salt.
Place tuna on the grill and grill each side of the tuna for roughly 2 minutes. The center of the tuna should still be raw to avoid being dry.
To serve, slice tuna and arrange on a serving plate, spoon the yuzu butter sauce on top or aside the fish and garnish with a sprinkle of furikake over top.

Bridgette Bar and Lulu Bar are both currently open for curb-side pickup. Learn more here and here.