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
Provence Restaurants’ chef Alessander Quaglia has submitted a savory summer treat for this weeks Taste of Thursday – Fresh Tomato Tarte. This would make a lovely dinner side dish when sitting on a sunny patio, or as a luncheon served with a fresh salad. The wines that pop immediately into my head tend to … Read more
Fresh Tomato Tarte Chef Alessandra Quaglia Makes 1 – 9” tart to serve 6 From: New World Provence, Modern French Cooking for Friends and Family, Arsenal Pulp Press 2007 Ingredients for Pastry 1 2/3 cups flour 1 tsp. salt 6 tbsp. cold un-salted butter, cut into pieces 1 egg yolk 3 tbsp. … Read more
In recent years, Vancouver has been called “No Fun City,” “mind-numbingly boring,” and a difficult place to socialize, make friends, and date other singles, despite its population of over 600,000 people. Provence Restaurants believes it has the antidote to this lack of connection between residents – for women, at least. The Art of Allure and … 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