Bringing flavours from Madrid back to his roots, Nash Hall will serve Spanish gourmet food at OutSpoken Brewing for two nights in mid-January<\/p>\n
Sault native Nash Hall, a professionally trained chef currently cooking in Spain, will be bringing a delicious culinary experience to his hometown in January.<\/p>\n
Hall will be serving a five-course tasting menu of Spanish gourmet food at OutSpoken Brewing to ticket-holding customers – at four separate sittings – from 5 p.m. to 7 p.m. and from 7:30 p.m. to 9:30 p.m. on Thursday Jan. 15 and Friday, Jan. 16.<\/p>\n
\u201cAfter months of studying and cooking in Spain, I\u2019m bringing a piece of that journey home,” Hall told SooToday. “This is my love letter to my hometown, to the people who shaped me, and to the flavours and traditions that inspired me. Each dish is a celebration of growth, gratitude, and sharing the joy of food with those who made me who I am.”<\/p>\n
The menu includes items such as blistered pepperoncini and garlic sauce, thinly sliced fish, oxtail, octopus, and, for dessert, a Spanish olive oil cake with a Canadian maple twist.<\/p>\n
Hall credits his family for making good food a priority in his life.<\/p>\n
\u201cWhen I was growing up I would always cook with my mom and that inspired my love for food at a very young age. Some of my fondest memories are family dinners, gathering around, eating good food, laughing, and full of love,\u201d Hall said.<\/p>\n
After graduating from high school in the Sault, Hall studied psychology at the University of Ottawa but withdrew from that area of study and enrolled at Le Cordon Bleu Ottawa Culinary Arts Institute.<\/p>\n
\u201cI started in kitchens when I was 18 in Ottawa, working as a saute cook in a large restaurant. I fell in love with the job and never looked back,\u201d Hall said.<\/p>\n
Now in his mid-20s, Hall has worked as a chef at restaurants such as Riviera Ottawa and Harmons Steakhouse in the nation\u2019s capital and at Fairmont Banff Springs in Alberta.<\/p>\n
He then enrolled in Le Cordon Bleu in Madrid to add to his skills.<\/p>\n
\u201cIt\u2019s French classical cuisine with Spanish influence. I\u2019m grateful for every opportunity I’ve had to hone my craft. It\u2019s been an amazing experience,\u201d Hall said.<\/p>\n
He stated that being a chef fuels his creativity and brings him purpose.<\/p>\n
\u201cIt’s not just work. It’s an identity,\u201d Hall said.<\/p>\n
\u201cI get to create something in the kitchen every day. Additionally, I get to feed people. In my opinion cooking is one of the most direct ways to show your care for people and make them feel something special. It enables me to express myself in something that goes beyond words.\u201d<\/p>\n
Hall said that he enjoys being part of a team in the kitchen and constantly adding to his knowledge and skills as a chef.<\/p>\n
\u201cTo me being a chef means showing my love and my style through food, something people often take for granted. There\u2019s something special about going out to eat or bringing your loved ones together for a meal.\u201d<\/p>\n
What lies ahead for Nash?<\/p>\n
\u201cI would be open to returning to the Sault one day, maybe to open a restaurant of my own. We\u2019ll have to wait and see.\u201d<\/p>\n
To view the full menu at January\u2019s Chef Nash event, click on OutSpoken Brewing\u2019s website<\/a>.<\/p>\n