Chilled White Asparagus Soup with Crab and Avocado Remoulade and Truffle Herb Oil This soup was born in a Paris bistro, sort of. I noticed the gentleman at the next table enjoying a creamy white soup (probably made with white beans). When I spotted some white asparagus a nearby market, the rest of the … Read more
BLACK CURRANT AND BLUEBERRY JAM WITH BASIL Currants and blueberries are “currently” in season and available at your local Vancouver Farmers Markets. This recipe is an exotic combination of lime leaf and Thai basil provide a perfect foil for tart currant and sweet blueberry. The set of this jam is quite firm. For a softer … Read more
‘Let the Beet Drop’ Cocktail This cocktail combines the smoky flavour of mezcal with the earthy taste of the beet juice. With the sweet and spicy blend of the Blood Orange Shrub infused with Thai chillis, this cocktail is a vibrant alternative to a classic margarita. Ingredients: 1.0 oz Los Siete Misterios Mezcal 0.5 … Read more
Kohlrabi Taco, Pork Shoulder Galbi, Almond Saam, Pickled Apricot Makes 24-30 bite sized tacos. Kohlrabi INGREDIENTS: 2 – 3 Large kohlrabi METHOD: Peel and slice thinly on mandolin into thin rounds, about 2mm thick. Season lightly with 0.5% salt, and squeeze out moisture. Set aside. Pork Shoulder INGREDIENTS: 1 Tbsp rice wine vinegar … 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 pot … Read more
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 … Read more
Fresh Pea and Basil Panna Cotta yields 6 – 2 ounce portions 1 cup fresh or frozen peas 1 Tbsp butter 1 Tbsp shallots ¼ cup chicken stock ¾ cup milk ¼ cup whipping cream 1 T fresh basil, chopped 2 sheets gelatin salt and pepper to taste 2 Tbsps extra virgin olive … Read more
STRAWBERRY SHORTCAKE WITH A TARRAGON CREAM Ingredients: ½ cup tarragon leaves 1 ½ cups heavy cream 2 tbsp confectioners’ sugar ½ cup light corn syrup 2 Pints strawberries, hulled and sliced in half 3 tbsp sugar zest of half a lemon zest of half lime 1 tsp lime juice 1 tsp lemon juice … Read more
GNOCCHI Gnocchi are one of my absolutely family favorite dishes and one of the most popular dishes in Italy. They are small potatoes dumplings made with boiled potatoes, eggs and flour served with a nice sauce. They are to die for and my kids adore gnocchi. I’m Italian so I grew up making gnocchi … Read more
Spring Radish with Kalamata Olive Soil and Tarragon Oil Dish: Spring Radish with Kalamata Olive Soil and Tarragon Oil Kalamata Olive Soil: Olives, pitted Dehydrate until completely dry. With a knife, finely chop olives. Golden Mix: 80g Ground Almonds 60g Turbinado Sugar Preheat oven to 325°F/140℃. Combine ground almonds and sugar … Read more