Discovering Local Flavours with Eric Malin from Bokeh on the Plaza

First, let's explain where the name Bokeh comes from. In film and photography, bokeh is the aesthetic quality found in blurry areas around and behind the subject. These areas are used to draw attention to the subject. "It's the same in the kitchen, really," says chef Eric Malin, who has worked in the Saskatoon hotel food scene for the past 15 years.

“All the elements of a dish must work together to stimulate the senses for a true culinary experience, all while showcasing the best of that what local suppliers have to offer.’’ This is his philosophy. As simple as that.

Saskatoon’s flavours in the spotlight

There are several boards to share on Bokeh’s menu. Setting up such a tray, where cold cuts, cheeses and other ingredients have to complement each other is not an easy task. Eric explains that he likes to "balance" the senses, which means making sure that each ingredient shines on its own, but that it will also prepare you for the next bite.

The chef particularly enjoys working with local ingredients, thus creating links with the producers of the region while also paying tribute to the various cultural communities (he mentions the French, Ukrainian and Filipino, among others) who have left their mark on the food culture of the region.

“We make very good mustard in Saskatchewan. Cheese makers are also beginning to make a name for themselves in the province. For my platters, I use local cold cuts. I like working with our local producers,” reaffirms Eric Malin. He takes this task very seriously and certainly sticks to it.

For him, it's important to cook with ingredients from the province not only to showcase local products, but also to be as independent as possible from global supply chains. "I aspire to grow my own herbs in the restaurant so that I can be self-sufficient in the winter. I would like to have basil, mint, and other herbs,” he adds.

Eric’s dishes will easily pair with cocktails from his colleague, the bar chef Danielle Pingert. The two have worked together in the past and were happy to meet again at Bokeh. Eric consults Danielle when he creates his menu and she seeks him out when she adds a new cocktail to her menu. If they don’t offer a food and drink pairing per say, Eric says the staff at Bokeh can suggest the perfect cocktail to complement one of their famous platters.

Head over to Bokeh on the Plaza now to have a look at the renovations as well as discovering the new menu created by Eric Malin.