Seafood aficionados can sample a fresh-caught culinary experience unlike any other in the city when the award-winning team behind Gastown’s beloved L’Abattoir opens the doors of Coquille Fine Seafood nearby at 181 Carrall Street on Tuesday, February 13. Conjuring up a modern spin on a classic fish house, Coquille Fine Seafood features an approachable … Read more
Vancouver’s Most Exclusive Dining Experience Adds to Sold-Out String of Events with Intimate, 10-Course Dinner Featuring VIP Reception, Wine Pairings and Take-Home Gifts Revelers can ring in the new year in world-class culinary style while taking part in Vancouver’s most exclusive dining experience when No. 1 Gaoler’s Mews hosts a special New Year’s Eve service on … Read more
Chefs Behind Award-Winning Restaurant L’Abattoir to Launch Modern Spin on Classic Fish House with Expansive Dining Room and Patio, Full Bar and Menu of Fresh-Caught Seafood Dishes Acclaimed Vancouver chefs Lee Cooper and Jack Chen will write the next chapter in their ongoing culinary collaboration this winter when they open the doors to Coquille … Read more
Celeriac Ravioli with Porcini Mushrooms 6 – 8 servings INGREDIENTS FOR RAVIOLI 7.5 cups of all-purpose flour 7 eggs 5 yolks 1 tbsp olive oil 1 kg celeriac (peeled and cut into small cubes) 1 cup butter 1 sprig of thyme 1 cup chicken or vegetable stock 1 cup heavy cream 2 tsp kosher … 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
Restaurant Embraces the Season By Featuring Bounty of Fresh, Local Ingredients in its Kitchen and Bar Programs as Well as New Wine-on-tap Options for Happy Hour There’s no better time to sample the fresh fare provided by local farms, orchards and pastures than summer, and Vancouver’s Best New Restaurant, Royal Dinette, is offering a … Read more
Locavore-forward Restaurant’s Founding Chef/Owner David Gunawan Also Anointed Chef of the Year at Annual Awards Gala Marking its eighth month of authentic, farm-to-table fare in fine style, Royal Dinette was crowned Best New Restaurant last night at the 27th annual edition of the prestigious Vancouver Magazine Restaurant Awards, while its founding chef and … Read more
JESSE MCCLEERY TO HOST FOURTH “UGLY DUCKLING” DINNER, MARCH 22 Sustainable Dinner Series Authors Latest Chapter by Collaborating with One of EnRoute’s 2015 Best New Restaurants in Canada Cast-offs, offcuts and scraps considered the “Ugly Ducklings” of the culinary world get their moment once again on Tuesday, March 22 when Royal Dinette Head Chef … Read more
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
GRAIN Wheat Berries, Dried Blueberries, Goat Feta, Mustard Greens, Sunflower Seeds Yields 2-3 servings RECIPE Ingredients: 2 cups cooked wheat berries* ½ cup fresh blueberries ½ cup dried blueberries* 1 cup goat feta ¼ cup chopped tarragon Salt and pepper Lemon vinaigrette* ½ cup sunflower seed tahini* Mustard Greens 3 tbsp sunflower seeds, toasted … Read more