#TasteofThursday – long weekend edition

 

We thought you would like a recipe that won’t keep you tied to the kitchen this long weekend.

Chocolate Mousse

150g Egg Yolks

150g Sugar

375g Chocolate (Dark)

250g Milk

700g Cream

 

Whisk egg yolks & sugar together in bains-marie over simmering water on medium heat. Add boiled milk to chocolate and mix until smooth. Then combine.

 

Whip cream in a stand mixer until firm, fold cream into chocolate mixture. Cool for at least 6 hours before serving.

 

Coffee Soil:

• 250 grams granulated sugar
• 250 grams almond flour
• 150 grams all-purpose flour
• 60 grams cocoa powder
• 50 grams coffee grounds
• 200 grams butter, melted
• 20 grams kosher salt

Preheat oven to 300°F. Combine all ingredients in a bowl and mix well with hands. Spread evenly in a pan and bake for 12-15 minutes. Cool completely before grinding in a food processor.

 

Poached pear

100g Water

100g White Wine

75g Sugar

4g Citric acid

 

Combine everything and bring up to a boil.

 

Peel and cut pears poach for 5mins on a low simmering, until tender.  Remove from heat and transfer both liquid and pears into a container and place over ice to cool down.

 

Felix Zhou

Born in Hunan, China and raised in Vancouver, Felix Zhou started his culinary journey at West Restaurant under the tutelage of critically acclaimed chefs David Hawksworth and Warren Geraghty. He further honed his skills in his next role at the Shangri-La Hotel’s MARKET by Jean-George, and in 2012 jetted off to London to pursue his next culinary adventure. Here, Felix joined the team at Michelin-starred Galvin La Chapelle – a bastion of modern French cuisine – and then sharpened his foraging skills at Roganic, a pop-up restaurant in Marylebone dreamed up by Michelin-starred Chef Simon Rogan.

Felix returned to Canada in early 2014 to assume the role of executive sous chef at Whistler’s Nita Lake Lodge where he helped to oversee the resort’s five food outlets. Later that year, Felix moved back to Vancouver to accept the executive chef position at The Parker – one of the city’s most well-received vegetarian eateries – and stayed with the restaurant during its rebranding as Big Trouble.

Now, as executive chef at Beach Bay Café, Felix brings to the table rich experience drawn from his travels and chefs he has worked alongside throughout his storied career. His ever-evolving menu prioritizes locally sourced ingredients, freshly caught seafood and approachable dishes inspired by the laidback lifestyle of the West Coast. Felix’s personal spin on refined yet casual dining is a breath of fresh air, expertly capturing the restaurant’s beachfront location and contemporary feel.