This text is part of the special book Plaisirs
“I have Korean blood, a Latin heart and a Quebec head,” chef Antonio Park often says when asked to introduce himself. This polyglot man with a colorful personality, at ease in a kitchen as on a television set, and of a perfectionist and encyclopedic nature when he approaches his favorite subjects, has a rather incredible career. Born to parents of Korean origin in Argentina, he grew up in a lavenderia, a jeans bleaching plant. Arrived in Quebec at the age of 15, he launched himself into the kitchen a few years later with the success that we know of him. At the head of Park, which has become a reference in Japanese cuisine in Montreal, partner of other establishments (Jatoba, Café Bazin, Cathcart, Flyjin) and new owner of a French-Canadian restaurant in Korea, Antonio Park perfectly illustrates the idea successful cultural blending. So much so that a question tormented us: how does he celebrate his end-of-year celebrations?
Antonio, do you celebrate Christmas?
Yes of course ! Even though my parents were Asian, they were Catholic and practicing. So I never missed a Sunday mass until I was 19, let alone a Christmas mass! So, even if I don’t go to church like before, my faith is still there and Christmas is important. I love the decorations, the exchange of gifts, celebrating this holiday at home with my three children, my family and members of my team who find themselves far from their loved ones during this period. And the more people, the better!
What are we eating at your table that evening?
Everything, in my image! It’s me who cooks, so I mix culinary pleasures and cultures. As my children like to eat North American food, I first prepare burgers or spaghetti. Then I cook jjigae, a kind of spicy Korean bouillabaisse made with kimchi in which I incorporate fish and seafood. Besides, I love kimchi, so there are always several kinds on my table, radish, cucumber or beetroot. Then, I can’t do without Japanese specialties, because that’s my trademark. I always make three kinds of sashimi: the first with wild salmon, the second with white fish such as snapper, sole or turbot, and the third with Bluefin tuna. Ah, and I haven’t forgotten either my Argentinian side and cooking over charcoal. I usually prepare Argentinian sausages and grilled meats — some of them marinated in Asian style — which I serve with chimichurri sauce, boiled cassava, yuca and a simple Argentinian salad (lettuce, tomatoes, lemon, olive oil , salt and pepper).
Quite a feast! Is it also varied in terms of desserts and drinks?
A little less. At the dessert stage, I don’t cook, I rather buy a good Yule log at Café Bazin. Depending on the year, it is chocolate, fruity or creamy. I also suggest whole or cut fruits such as strawberries, blueberries, oranges or apples, because it helps digestion and it is well shared in groups. As for the drinks, I will probably surprise you, but there is always Coca-Cola at my table! It’s a sacred product in Argentina, I grew up with it and it brings back lots of memories. I am also fond of white and red Burgundies, sakes. And at the end of the meal, which usually lasts three to four hours, I have a single malt whisky, because I’m a fan of it.
Does the 25th of December, the party continue?
Yes, because we have a lot of leftovers from the 24! Most of the time, they are the same guests as the day before, especially people who are alone for Christmas. I prepare with leftover meat gyosas (Japanese dumplings), as well as a “touski” Korean-style bibimbap dish. This is a great recipe to make as a family. The grandparents cut lettuce, vegetables prepared the day before, while the children shred the leftover meat. In short, it’s the Christmas spirit that reigns. We fry and mix all this with other leftovers: grains, legumes, pasta, condiments, etc. We add a good bowl of rice, eggs and a sauce of the type chojang. And hop ! The result is as delicious as Chinese fried rice. It’s even better with leftover specialties from various origins, thanks to the unusual blend of flavors and textures.
What about the new year?
I celebrate it twice, in fact. December 31 is a big party mixing genres, since I prepare mochi (glutinous rice balls in different flavors) that are served for all occasions, birthdays and the end of the year. I also eat a lot of noodles, synonymous with long life in Asia. And I always organize fireworks, unmissable in Argentina for the new year. Then at the end of January, I also celebrate the Chinese New Year, more soberly, in homage to my parents.
In closing, what would you recommend to make for the holidays?
You can opt for the Korean-style bibimbap I just mentioned, a dish that is waste-free, quite healthy and really delicious. But if you want to make sushi, I would recommend, to save time, to go for sashimi. Be careful, you must ensure the freshness and quality of the fish you use, it is essential. You can use good wild salmon, sustainable Bluefin tuna from aquaculture, as well as a white flounder-type fish that can be worked in several ways to obtain different taste results: tender belly part, back part more oily, and very textured loin. Serve your sashimi with rice, ponzu dressing, fresh wasabi and several kinds of miso. And voila. Bon appetit and happy holidays!
This special content was produced by the Special Publications team of the Homework, relating to marketing. The drafting of Homework did not take part.