Chef Feature: Coulson Armstrong of Canoe + charred BC octopus + Aveleda Wines
Chef Coulson Armstrong talks Food and Aveleda with Angela Aiello
This Summer I’m taking the chance to get to know 5 Chefs from across Toronto and having food and wine conversation with Aveleda wine. Aveleda Vinho Verde from Portugal is a refreshing, light and crisp wine that is perfect for sipping on a patio and can be paired with all kinds of great summer fare. Here I sit down with a Coulson Armstrong from Canoe and we talk about what he loves about the wine and what he would pair with it.
Charred BC octopus and crispy polenta
2-pound whole octopus
2 liters of white wine
50 g peppercorns
1 head of garlic
4 liters of water
30g kosher salt
- In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic. Cover with water by 1 inch and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.)
- Let cool, and then slice into 2-inch pieces. Brush with olive oil and char on bbq on high heat until nice and charred.
1 tablespoon salt
1 pound quick-cooking polenta (2 2/3 cups)
4 ounces soft goat cheese
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
- Bring 1 quart of water to a boil in a medium-size saucepan. Add salt and slowly add polenta, in a thin stream, whisking constantly to avoid lumps. Continue whisking until thick and creamy, about 5 minutes. Stir in the cheeses and butter. Let cool, cut into squares and pan fry in a pan until golden brown .
Serve with charred summer vegetable. Asparagus, fennel, zucchini
About Coulson Armstrong & Canoe
After studying culinary management at Humber College, Coulson Armstrong landed the job of Chef de Partie at Auberge du Pommier, where he was promoted to Sous Chef within two years. Training under Executive Chefs Jason Bangerter, Anthony Walsh, and Marc St. Jacques, Chef Coulson perfected his knowledge of French and Canadian culinary techniques, and furthered his abilities in artistic plating and presentation.
In 2012, Chef Coulson was instrumental in supporting Chef Marc on the road to his Gold Medal Plates victory.
In 2013, Chef Coulson was promoted to Senior Sous Chef at Canoe, working under Executive Chef John Horne, where he excelled in creating locally inspired and visually unique dishes. In early 2014, Chef Coulson received Top 30 Under 30 honours by The Ontario Hostelry Institute. Later that year, he found himself back at the prestigious Gold Medal Plates competition, where he helped Chef John win the regional championship.
As a proud fifth generation Canadian, Chef Coulson is excited to bring his deep passion for regional Canadian cooking to Canoe.
Connecting people to place through contemporary Canadian cuisine, Canoe crafts inspired dishes reflective of our country’s diverse landscape, history and culture. Our chefs work closely with farmers and suppliers to source the finest ingredients from across the nation.
With over 20 years of culinary history, Canoe continues to challenge creative boundaries in the spirit of celebrating Canada and its distinct provinces.