Before learning how to make Cajun Risotto Paella with La Maquette’s Chef Easton Hamilton, we were lucky enough to sit down and chat with him about the restaurant, his inspirations for dishes, and his likes and dislikes. Chef Hamilton grew up in St Thomas, Jamaica and immigrated to Canada in 1980. He was intrigued by his auntie’s cooking at 6 years old and has ever since taught himself with inspiration from skilled chefs. It shows in his passion for food and the creativity that he brings to his dishes.
Grabbing a seat in the first floor dining room, we could see why La Maquette was voted Most Romantic Restaurant in Toronto as well as Most Memorable Meal. Add to that the fact that even for large private events the meals are all cooked to order with no pre-set orders necessary, no wonder this place is popular for weddings and events! In the soft cozy glow of the restaurant (photos do not do this place justice) we could have talked for a lot longer but the paella was calling.
YouCook: I noticed that you have a “Maquettelicious” option on your “A la Carte”, which includes your daily three-course creation. Can you tell us a little bit more about that? How do you become inspired to create a 3-course lunch or dinner for your guests?
Easton: It’s a challenge. We’ll run it for a week and change it up. It depends on what we can source at the time. There’s always something going on in my head. It’s trial and error. We ask guests how they like it and make modifications based on feedback.
YouCook: What sort of dishes or flavours do you remember enjoying the most as a child?
Easton: I’d have to say my national dish.
YouCook: Which is?
Easton: Ackee. It’s a fruit like a pear, starts off yellow and then turns red. It will open up on its own and once it’s open, you can eat it. If you force it to open, you’ll be poisoned. The best way to describe the taste and texture is like scrambled eggs. The way we cook it is with salt fish. To make it you boil it for 20 minutes and then toss it with cod fish. You cook it up with that and with onions and pepper. For canned ackee [note: you can only only get ackee in a can in Toronto!], you prep it different. You first boil the water, then put the ackee in and turn off the heat. That’s just to finish it off, if you leave canned ackee in boiling water it will fall apart.
YouCook: And what sort of dishes or flavours do you enjoy the most now? Do you have a favourite?
Easton: I don’t really have a favourite, there’s too many. I like seafood with my own sauce. Like salmon with Cajun flavour, or herbs like oregano, marjoram, tarragon or Filet of fish with julienned peppers.
YouCook: Do you like spicy food?
Easton: I like flavour first then spice. Spice must hit you at the back of your throat, not burn. I don’t like food that is so spicy you can’t taste the flavour of the food.
YouCook: What is your style of cooking when you are at home?
Easton: I don’t cook at home much. I’ll mostly cook family style dinners, West Indian style. Like oxtail and jerk chicken.
YouCook: How have you evolved in your cooking?
Easton: When I first got here, I would NOT eat anything not Jamaican. Now, I try everything at least once. You have to try food to know how to cook it. The only thing I don’t eat is pork.
I think my next step is Asian food or something. Something different. I’m always trying new things because that’s how you learn.
I learn by doing. I taught myself. If you tell me something can’t be done, I will go all out to prove otherwise. I pick things up from everyone I work with and take it with me…it’s the little things.
YouCook: So if someone wanted you to do a cooking show for TV, would you do it?
Easton: No. I’d rather cook. And I hate being filmed!
Chef Easton hates being filmed but doesn’t mind photographs. Here he kindly obliges to pose with part of our YouCook team.
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