Cactus Club Cafe to host Chefs on Deck for Camp Goodtimes – October 24

On October 24, Cactus Club Cafe Chef Rob Feenie will be teaming up with the city’s most renowned chefs to present Chefs on Deck for Camp Goodtimes. The charity dinner will be hosted at Cactus Club Cafe’s iconic English Bay location with all ticket sales proceeds benefitting Canadian Cancer Society’s Camp Goodtimes.

#TasteofThursday Squash Soup recipe Chef Rob Feenie

SQUASH SOUP WITH PEARS, MAPLE SYRUP AND BLUE CHEESE CROUTONS     Ingredients – Soup: 3 lbs. butternut squash 2 tbsp. extra virgin olive oil ½ cup onion, finely sliced One pear, cored, peeled and diced ½ cup Gewürztraminer 5 cups chicken stock (or vegetable stock) 2 tbsp. maple syrup ½ cup whipping cream   … Read more#TasteofThursday Squash Soup recipe Chef Rob Feenie

Taste of Yaletown event brings a fresh approach with Sharing & Pairing menu 

YBIA announces 12th annual dining event and reveals participating restaurants    The Yaletown Business Improvement Association (YBIA) is excited to announce the 12th annual Taste of Yaletown (TOY), a two-week dining event showcasing unique dishes from 31 restaurants in the neighbourhood. This year’s popular dining event will run from October 13 – 27th, bringing a … Read moreTaste of Yaletown event brings a fresh approach with Sharing & Pairing menu 

#TasteofThursday Strawberry Shortcake recipe – Chef Rob Feenie

  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#TasteofThursday Strawberry Shortcake recipe – Chef Rob Feenie

#TasteofThursday Brioche French Toast – Chef Rob Feenie

  BRIOCHE FRENCH TOAST WITH BOURBON MAPLE SYRUP AND SOUR CREAM MOUSSE   Serves 4 Ingredients – Candied Pecans: 2 cups pecan halves 4 tbsp simple syrup   Method – Candied Pecans: Preheat oven to 325 F. Toss pecans in simple syrup and spread out on a parchment lined baking sheet. Bake in the oven, … Read more#TasteofThursday Brioche French Toast – Chef Rob Feenie

Chef Rob Feenie #TasteofThursday Asian Sloppy Joes recipe

ASIAN SLOPPY JOES with Cabbage-Cilantro Slaw Serves 6-8 When I think of sloppy joes, those ground beef sandwiches I remember eating as a kid, it reminds me of my mom preparing Hamburger Helper (yes, that’s right, I’ve had it a few times). The key to her version was a soft bun and a drippy grey … Read moreChef Rob Feenie #TasteofThursday Asian Sloppy Joes recipe

#TasteofThursday recipe from Chef Rob Feenie – Cactus Club

GRILLED SCALLOPS with Corn, Bacon and Red Pepper Ragout   Serves 4   This dish makes an excellent starter for a meal or a nice lunch when served with a simple green salad. I use Qualicum Bay scallops and peaches-and-cream corn, both of which are local products, but you can substitute other varieties of either. … Read more#TasteofThursday recipe from Chef Rob Feenie – Cactus Club

Chef Rob Feenie #TasteofThursday Osso Buco recipe

OSSO BUCO Ingredients: 6 pieces veal shanks (2” thick) 6 tbsp vegetable oil 1 onion, peeled and finely diced 2 carrots, peeled and finely diced 2 celery stalks, thinly sliced 2 cups red wine 6 cups veal stock 2 garlic cloves, peeled and finely chopped 5 roma tomatoes, crushed 1 lemon, zest only 2 bay … Read moreChef Rob Feenie #TasteofThursday Osso Buco recipe

Chef Rob Feenie #TasteofThursday Grilled Scallops recipe

GRILLED SCALLOPS with Corn, Bacon and Red Pepper Ragout Serves 4 This dish makes an excellent starter for a meal or a nice lunch when served with a simple green salad. I use Qualicum Bay scallops and peaches-and-cream corn, both of which are local products, but you can substitute other varieties of either. 1 Tbsp soy … Read moreChef Rob Feenie #TasteofThursday Grilled Scallops recipe