Pan Fried Chicken recipe #TasteofThursday Chef Alvin Pillay of Edible Canada

PAN FRIED CHICKEN SERVED WITH FINGERLING POTATO SALAD & FRESH OKANAGAN PEACHES   SERVES 4 CHICKEN & OVERNIGHT MARINADE: 8 PIECES BONE IN, SKIN ON CHICKEN, (THIGHS & DRUMSTICKS) 500 ML BUTTERMILK T/T KOSHER SALT T/T FRESHLY GROUND BLACK PEPPER   CHICKEN FRYING DREDGE (THOROUGHLY COMBINE TOGETHER ALL THE FOLLOWING INGREDIENTS) : 3 C RICE FLOUR…

Taste of Thursday Lobster Salad recipe Chefs Alessandra Quaglia and Sheldon Maloff – Provence Vancouver

LOBSTER SALAD   Chef Alessandra Quaglia and Executive Sous Chef Sheldon Maloff   Makes 4 servings Ingredients: Large pot of heavily salted water, with lid 2 whole live lobsters Large pot of ice water 8 asparagus spears 1 large heirloom tomato Salt and pepper to taste Champagne Vinaigrette (see below) Preparation: Cover and bring the…

Pairing for #TasteofThursday recipe Korean Galbi ‘Dog’ by Chef Alex Chen

With thanks to Boulevard’s Director of Operations, Steve Edwards, (also a certified sommelier) who has suggested a couple of beverage pairings which we’re sharing along with the recipe (see below): “To pair with Chef Alex’s Korean Galbi ‘Dog’, I would recommend something refreshing like a Stanley Park Pilsner. For wine, I’d suggest a lighter, earthy…

Introducing Chef Ron Shaw of Grapes & Soda joining our #TasteofThursday feature

We are pleased to introduce a new addition to our #TasteofThursday weekly feature. Welcome Chef Ron Shaw of Grapes & Soda, Farmer’s Apprentice’s new natural wine bar from co-owners David Gunawan and Dara Young.   RON SHAW Executive Chef Ron Shaw’s pedigree as the former Executive Chef of Vancouver restaurant Bishop’s, where he studied under celebrated chef and…