Poor old much maligned corn. It gets a bit of a bad rap these days, seeing as how it ends up in so many processed foods, and how it’s been genetically modified up the yin yang. And then there’s the whole ethanol issue. It’s too bad, because there’s nothing that says summer more than ears of sweet corn with the silks still wet, shucked, kissed with some boiling water and then slathered in butter. Made better only by the accompaniment of a lobster or two… but I digress.
Maize, as corn is properly known (the term “corn” is an English word for any cereal crop), is native to the Americas where it has been used for some 12,000 years. Maize made its way to the eastern seaboard and Canada somewhere around 1000 AD. Native Americans planted corn alongside beans and squash, a system known as the Three Sisters, as the plants were all complimentary, providing shade, nutrients and support in a system that provided optimum growth potential.
Summer squash (aka. zucchini) can be both a delight and a bane to home gardeners. A delight because zucchini are a fruitful fruit (while treated as a vegetable in the kitchen, zucchini and all squash are technically fruit) – they’re easy to grow and the fruit grows quickly, they’re also a bane because they’re almost too prodigious and home gardeners tend to find themselves with more zucchini than they know what to do with. In the peak of the season some will even take to leaving bags of summer squash on their neighbours’ doorsteps under cover of night just to get rid of some of their harvest.
Christopher Palik was born in Saskatchewan and lived there until graduating high school. He moved to Vancouver and attended the Vancouver Community College Culinary Arts Foundations program. After graduating at the top of his class, he decided he wanted to be a diesel mechanic instead, returning to Vancouver Community College for the diesel technician course. At the prospect of an apprenticeship in the Northwest Territories, he decided to return to cheffing. He discovered his passion for cooking after taking a job at the pub behind his house. He went on to work all over Vancouver, then travelled and cooked in Europe, and ended up in Toronto about 7 years ago where he worked for a variety of restaurants. He took over