#TasteofThursday Chef Jeff Van Geest Chicken Liver Mousse recipe

  CHICKEN LIVER MOUSSE     Ingredients 425 g chicken livers 425 g butter 4 large eggs 4 shallots, diced 90 ml brandy 90 ml port 2 sprig thyme 4 g pink salt (optional) Kosher salt and black pepper to season Method Combine livers, butter and eggs and place in a bowl, covered in plastic … Read more#TasteofThursday Chef Jeff Van Geest Chicken Liver Mousse recipe

#TasteofThursday welcomes Chef Van Geest of Miradoro Restaurant

  We are pleased to announce that Chef Jeff Van Geest of Miradoro Restaurant at Tinhorn Creek Vineyards has joined our group of top chefs. Chef Van Geests’s first recipe will be published on Thursday, March 24th and will include a demonstration video. Welcome Chef Jeff Van Geest. Jeff Van Geest, Executive Chef When it … Read more#TasteofThursday welcomes Chef Van Geest of Miradoro Restaurant

#TasteofThursday Cured Salmon recipe Beach Bay Cafe – Chef Felix Zhou

  Cured Salmon  Recipe   Chef Felix Zhou, Beach Bay Cafe Ingredients: 4 cups coarse sea salt 2 cups granulated sugar 2 cups brown sugar 2 tablespoons lightly crushed white peppercorns 1 (1- to 2-pound) salmon fillet, skin on (scales removed) and pin bones removed 1 bunch dill (including stems), coarsely chopped 1 bunch Italian … Read more#TasteofThursday Cured Salmon recipe Beach Bay Cafe – Chef Felix Zhou

#TasteofThursday welcomes Chef Felix Zhou from Beach Bay Cafe

We are pleased to announce that Chef Felix Zhou is joining our group of top chefs that contribute their recipes for our #TasteofThursday feature. Welcome Chef Felix!   Felix Zhou, Executive Chef, Beach Bay Café and Patio Born in Hunan, China and raised in Vancouver, Felix Zhou started his culinary journey at West Restaurant under … Read more#TasteofThursday welcomes Chef Felix Zhou from Beach Bay Cafe

#TasteofThursday Chef Roger Ma’s Winning 2016 Curry Cup Recipe

  Chef Roger Ma’s Winning 2016 Curry Cup Recipe   BALINESE CHICKEN CURRY, LAWAR AWAN, LEMON BASIL YOGURT, CRISPY CHICKEN SKIN   Yields 6-8 servings This recipe has been modified from the original version to make it slightly more accessible to recreate at home.   Spice Paste (yields approx. 800g paste) 6pc candlenuts 8g toasted … Read more#TasteofThursday Chef Roger Ma’s Winning 2016 Curry Cup Recipe

#TasteofThursday Roasted Oyster Mushroom Frittata

  Roasted Oyster Mushroom Frittata with Marinated Tomatoes and Baby Greens Chef Deniz Tarakcioglu, Cafe Medina    Serves 6 Ingredients 1.5 lbs Oyster Mushrooms, stems trimmed (or substitute with your favourite mushroom) 100 g Shallots, thinly sliced 5 cloves Garlic, finely chopped 1 bunch Parsley, chopped coarsely 100 g Soft Goat Cheese 1 stalk Fresh … Read more#TasteofThursday Roasted Oyster Mushroom Frittata

#TasteofThursday The Kale Salad recipe from Chef Dan Olson Railtown Catering and Café

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‘The Kale Salad’ Baby Kale, Roasted Yams, Ancient Grains, Fennel, Honeycrisp Apple, Crispy Squash Chips, Toasted Pumpkin Seed Dressing.   INGREDIENTS: 1 lb Baby Kale 2 cups Roasted Yams ½ cup Cooked Ancient Grains 2 Shaved Honeycrisp Apples ½ cup Shaved Fennel ¼ cup Toasted Pumpkin Seed Dressing ¼ cup Crispy Squash Chips* Fresh Goat’s … Read more#TasteofThursday The Kale Salad recipe from Chef Dan Olson Railtown Catering and Café

Chef Rob Feenie #TasteofThursday recipe

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MAPLE GLAZED PORK BELLY With navy bean purée and apple-bacon compote Serves 6 Ingredients: Pork Belly 4 Tbsp canola oil 1 cup ½-inch dice carrots 1 cup ½-inch dice celery 1 cup ½-inch dice onions ¼ cup ¼-inch dice lemon grass ¼ cup minced ginger 2 cloves garlic 3 lbs pork belly 4 quarts white … Read moreChef Rob Feenie #TasteofThursday recipe

#TasteofThursday Chinese Five-Spice Braised Duck Leg

Chinese Five-Spice Braised Duck Leg Infused With Congolese Pili Pili Peppers and Root Vegetables Being trained in classic French technique, every time I see a duck, I think of duck confit – a bistro staple. One day in my kitchen staring at some fresh whole cinnamon, cloves (and a duck), I imagined a Chinese five-spice … Read more#TasteofThursday Chinese Five-Spice Braised Duck Leg

#TasteofThursday Beef and Oyster Tartare

Beef and Oyster Tartare on Olive Oil Crostini Jack Chen, Head Chef, Royal Dinette Yields 24 crostini Beef and Oyster Tartare Ingredients: 2 ounces finely chopped beef (sirloin or tri-tip recommended) 1 oyster (shucked and finely chopped) 1 Tbsp finely chopped shallots 1 Tbsp finely chopped herbs (parsley, chervil, chives and tarragon) 1 tsp grainy mustard … Read more#TasteofThursday Beef and Oyster Tartare