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Sebastien Centner talks about how to throw a dinner party outdoor in the winter.

Follow Sebastien at twitter.com/sebcentner


Mulled Wine

Caribou is a popular drink in Quebec during the winter festival, we have reinvented it as a warm mulled wine.

On a burner set to medium low combine:

  • Shavings of maple sugar
  • Spiced whisky
  • Cloved Orange Halves

In a glass jar combine:

  • Cinnamon Sticks
  • Ginger Cloves
  • Orange Rind
  • Cover with whisky
  • Let sit for 2-3 days

Once maple sugar has combined with syrup add red wine
Bring to warm, be sure not to boil and serve

Fireside Salmon

  • Cedar Plank (3’x1”x4”)
  • Aluminum Wire
  • Finishing Nails


  • Salmon Filet
  • Lemon slices
  • Lime Slices
  • Salt & Pepper
  • Maple Sugar Cube


  1. Soak cedar plank in water
  2. Secure finishing nails into the side of the planks
  3. Place Salmon on plank, skin side down, leave several inches on either end
  4. Using nails as anchors, criss cross wire over the salmon placing a lemon and lime slice where the wires cross
  5. Season with salt & pepper
  6. Lean plank over fire, secure to tripod leg if available
  7. Let cook for approximately 40 minutes*, turn plank at least once
  8. Shave maple sugar on top when ready to serve

Cooking time will vary depending on size of fire, thickness of filet and weather conditions

Lamb Shank Tagine & Root Vegetables


  • 6 Small Lamb Shanks
  • 8 Shallots quartered
  • 3 cloves garlic, crushed
  • 1L Beef Stock
  • 1tsp Honey
  • 6 Heirloom carrots, cubed
  • 3 Parsnips, cubed
  • 10 Baby Potatoes, quartered


  • 3 Cardamom pods
  • 2 Star Anise
  • 3 Cloves whole
  • 1 Cinnamon Stick
  • 1tsp Coriander seeds
  • 1tsp Cumin Seeds
  • 1tsp Caraway Seeds
  • 10-15  Threads Saffron
  • 4 Sprigs Thyme


  1. On the Swedish Torch using a tagine, seal shanks until brown using a little oil, then remove and set aside.
  2. Add all spices (dry and seeds) and roast in the tagine
  3. then add shallots and garlic to spices and fry until golden brown.
  4. Add the carrots, parsnips and potatoes, coat in spices and brown
  5. Add the stock, shanks, honey and salt and pepper to taste
  6. cover with tagine lid and simmer for 1.5-2 hours
  7. Add additional beef stock as needed

Friday, February 15, 2013