Fable Diner chef Josef Driemel offers up a dish of chicken and grits that’s mouth-watering
Chef Josef Driemel has worked his way up through the ranks of Canadian kitchens, starting as a sandwich maker, then grill man on up. Driemel took cooking gigs from Vancouver to Halifax absorbing everything he could along the way. Today, he is the new chef at Vancouver’s farm-to-table pioneer Fable Diner, founded by Top Chef Canada competitor Trevor Bird.A: Food mostly. There’s always something new to learn, like a new technique or preparation or ingredient.
Melt butter in a wide bottom pan, then add shallots, jalapenos and garlic with a little salt. Cook until soft, then add grits. Cook the grits in the butter for a couple of minutes, until they become translucent around the edges. Add 12 cups of water, allow to come to a simmer then cover turn down the heat and cook for about 30 minutes stirring occasionally. Once cooked, the grits should be tender and not stick between your teeth.
Preheat canola oil in a frying pot to 325°F . Make sure your pot is no more than half full. Remove chicken from buttermilk and dredge in rice flour. Shake off extra flour and add two or three pieces to the oil. Keep an eye on the temperature try not to let it go below 300°F. If it does don’t panic and start messing with the heat just leave it and wait for it to come back up. Fry for about 15-20 minutes, to an internal temperature of 155°F .
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