BLUE CHEESE AND APPLE COLESLAW Serves 6 Ingredients: ½ cup mayonnaise ½ cup sour cream 2 Tbsp lemon juice 3 Tbsp drained store-bought horseradish 1 tsp sugar 1 tsp salt 4 endives, finely shredded 1 cup diced (1/2 inch) Granny Smith or Braeburn apples 4 green onions, chopped ½ cup blue cheese (Roquefort, Stilton … Read more
When I read Chef Jean-Francis Quaglia’s recipe for Heirloom Tomato and Nectarine Salad with Grilled Prawns and Basil Oil, my mouth watered. Sounds delicious doesn’t it? Drop into Provence Marinaside, at 1177 Marinaside Crescent (at the foot of Davie Street) and give it a try. For a salad, I’d opt for a light white fruity … Read more
HEIRLOOM TOMATO AND NECTARINE SALAD with GRILLED PRAWNS AND BASIL OIL Chef Jean-Francis Quaglia Serves 2 For Vinaigrette: 2.5 Tbsp. sherry vinegar 1 tsp Dijon mustard ½ cup extra virgin olive oil salt to taste For Basil Oil: Small bunch of basil – blanched and pressed to remove excess moisture ¾ cup extra virgin olive … Read more
Poached Salmon Tomato & Fennel broth with baby Vegetables Chef Castro Boateng Serves 10 Broth 1/2 onion (roughly diced) 3 tbsp vegetable oil 1/2 medium fennel (roughly diced 1 1/2, leave remaining for garnish) 1 lemon grass sticks (bruised & roughly chopped) 2 garlic cloves 1 cup white wine 1lb tomatoes (roughly diced) … Read more
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 … Read more
We are pleased to announce that Chef Alvin Pillay has joined our #TasteofThursday feature. Look for Chef Alvin’s first recipe on August 13. Kitchen life was imprinted on Alvin Pillay from an early age. His grandfather was a head chef, and family gatherings were centred around the cooking and sharing of meals. After … Read more
Raw Albacore Tuna, Sea Asparagus, Raspberries, Salted Mackerel Executive chef at the Outpost, a West Coast Fishing Club lodge located on Haida Gwaii, Chef Paul Moran shares another great recipe. Serves 10 as an appetizer Featuring Ingredients found in B.C and utilizing all of them in a Raw form. 1 3lb loin Albacore tuna 4 … Read more
Our “in-house” sommelier Ryan Lewis has kindly sent us his suggestions for this great dish. The obvious and possibly best match for a dish like this one would be Sauvignon Blanc, which pairs extremely well with each individual ingredient. A wine with high acidity is the key here as it will match up with … Read more
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 … Read more
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 … Read more