STEAK: Beef tenderloin by Chef Frastacky.  THE MASTER: Chef Andrew Frastacky with one of his creations.

By Anand Holla


As a little boy, remembers Chef Andrew Frastacky, he would join his grandmother in the garden in tilling, weeding, watering, or picking fresh veggies right off the vine with dirt caked under his fingernails. While he would peel carrots and potatoes or snip green beans, he would wait for his father to return from hunting rabbits or birds, or fishing. It was the anatomy of a hearty dinner.
Frastacky considers those days as the first clue to his career, which, his patrons’ feedback assures him, was the right choice. In honour of National Flag of Canada Day which is on February 15, the InterContinental Doha The City will today flag off its ‘Take a Trip to Canada’ promotion with Etihad Airways, and Frastacky from InterContinental Toronto Yorkville is the guest chef for the occasion.
From February 8 to 28, the award-winning Prime steakhouse at the hotel will be featuring a special Canadian menu crafted by Frastacky. Not only will it be the first time in Qatar that Prime will be serving Canadian beef, guests at Prime all through the promotion will have the chance to enter a prize draw for two round-trip Business Class tickets to Toronto from Etihad Airways.
Starting off in a little restaurant back home and finding his métier in Toronto’s “ultra-fast paced restaurant” Red Bistro, Frastacky has worked his way up the ranks, mastering kitchens of fine dining restaurants. After being hired as Chef de Cuisine of the InterContinental Yorkville last year, Frastacky says it was time “to show Toronto and the world that I was ready to break out and put myself on the map.” Community caught up with the Canadian a day before his date with Doha:
 
What factors distinguish Canadian cuisine?
Some factors would be the ability to create dishes in the winter when we have limited access to produce and local fare. Chefs here are very versatile when it comes to adapting to the seasonal changes in Canada.
 
What can be called as traditional foods in a multi-ethnic country like Canada?
In my opinion, Canadian cuisine is very difficult to define. Canada is a massive country that has seen so many great influences over the years from so many different cultures. Traditional Canadian fare varies from province to province, but has English, Scottish, French and Native Indian roots. Many people often think Canada is known for its wild game with dishes featuring venison, caribou and even seal meat. But we also have wonderful Canadian beef, fantastic seafood and, of course, maple syrup.
 
How do you improvise them so as to add your special touch?
First off, I cook with my heart. I always have passion-driven plates that customers can feel when they see and eat it. I find inspiration everywhere. I use every possible source such as books, Internet, or dining out. I experiment a lot.
 
Which signature dishes will you be serving in Doha? What kind of feeling do you want the patrons to leave with?
I am serving Canadian fare with my personal style. I want to make our guests feel like they are in Canada or feel like they are home if they are from Canada. As Prime is a steakhouse, the focus, of course, will be on the Canadian beef. Canada has a very unique grading system for their beef which results in a more consistent product and the regulatory and safety standards are among the best in the world. You will notice the exceptional taste and tenderness of Canadian beef because of the specific feeding process of finishing on barley grain, silage and the ageing process. There’s also a lot of attention given to the animal’s genetics, health and diet. Steak lovers will be in for a treat with this promotion. For the rest of the menu, we have Nova Scotia Lobster and Apple Salad that will be very tasty. The main course that’s close to my heart is the Ontario Venison Pot Pie. As for the dessert, my favourite would be the British Columbia Nanaimo Bar made from marshmallow meringue, salted caramel ice cream, hazelnut praline and cranberry gel.
 
Tell us three things that we can learn or adopt from Canadian cuisine or style of cooking.
One is to be very seasonal in your creation of menus. We love to go as local as possible and help our farmers. Two is to cook with love and passion; it will always show on the plate. Three is to learn as much as you can, and try to absorb knowledge from every facet possible. All the chefs I know in Toronto are always pushing themselves to learn more.