BC Tree Fruits Profile of Chef Marcus

Meet Chef Marcus Von Albrecht—someone who understands the full spectrum of food as spectacle; food as survival. From dishes for commercials and menus for gala fundraisers to curriculum for cooking courses; from 5-star hotels to hotels for homeless; from the plains of Alberta to the highest mountain in Africa: Marcus has done it all!

Regardless of the venue, Marcus says it’s vital to “promote healthy eating,” something he followed when setting up the kitchen at the New Portland Hotel in Vancouver. A Canadian prototype, this non-profit organization for the homeless was fashioned after one in London, England, under the patronage of Prince Charles.

“Approximately 95 per cent of the staff comes from the homeless sector, and the project helps them become familiar with the responsibility of work,” says Marcus. In addition, the restaurant offers a catering service. Baskets of fresh apples are always available; and kitchen staff regularly make up 10-gallon batches of fruit salad that combine fresh apples with whatever fruits are in season.

“Apples are your friends!” says Marcus. Check out some of his “fruit-ful” ideas using B.C. Brand apples:

• toss chopped apples into turkey stuffing
• mix up a batch of apple fritters
• incorporate apple purée into white cake batter to provide extra moisture
• serve cut-up apples in melon halves
• make curried chicken with apple and garnish with apple and toasted coconut
• combine apples with strawberry to bake up a tasty crumble
• dip chocolate-covered apples slices in a creamy marshmallow-champagne sauce
• spice up your apple dishes with some of his favourite seasonings: cinnamon, cloves, ginger, Chardonnay, curry or galangal (Thai ginger)

Believing “you get out of life what you put into it,” Marcus has been involved with charitable work for more than 25 years including Big Brothers, Vancouver Crisis Centre, annual fundraisers for breast cancer, and the Ascent for Alzheimer’s on Mt. Kilimanjaro. He became the first Canadian chef to cook at the summit of this 3 1/2 mile high peak. He had 40 minutes in a highly rarefied atmosphere to cook up his choice: musk ox stew.

Growing up in Alberta, Marcus began cooking when he was four years old. “My mother thought it was an important part of survival skills. I played restaurant and served my family,” he laughs. A focus he has ardently continued.

Recipe

Roasted Rabbit with Apple

Cut two medium-sized rabbits into nine pieces. (Note: chicken may be substituted for rabbit.) Flour lightly, brown in olive oil and set aside. Keep the drippings to make a roux.

Saute two diced onions in 2 tbsp. of olive oil. Add three, diced Portobello mushrooms plus an additional 3 tbsp. olive oil. Set aside.

Peel and dice three large B.C. Brand apples (Marcus recommends McIntosh or, his favourite, Fuji). Set aside.

Pour enough apple juice into original sauté pan to deglaze pan; heat and bring to a boil. Add equal parts flour to liquid. Slowly add 4 cups of chicken stock stirring constantly. Then add 1 cup heavy cream and reduce heat to summer. Adjust seasoning.

Combine roasted rabbit, sautéed onions and mushrooms, apples and sauce into a roasting pan. Stir until rabbit is covered with sauce. Place in 375ºF oven and bake for 40 minutes. Serves six. Excellent!