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.
A third and final instalment of the 2019 No. 1 Gaoler’s Mews dinners is planned for Friday November 8th and will see Iron Chef Canada’s Rob Feenie of Cactus Club Cafe behind the stove with L’Abattoir’s Chef Lee Cooper in a collaboration not to be missed. The pair will be cooking this intimate 8-seat dining affair in support of the BC Hospitality Foundation.
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
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
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
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 more Chef Rob Feenie #TasteofThursday 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 more Chef Rob Feenie #TasteofThursday Asian Sloppy Joes recipe
SPICY LEMONGRASS AND SEAFOOD SOUP Chef Rob Feenie Serves 4 Ingredients: 3 Tbsp olive oil 1 cup chopped galangal 1 cup chopped lemon grass ½ cup chopped kaffir lime leaves ¼ cup peeled and chopped ginger 8 red Thai chilies, finely chopped 5 cloves garlic, peeled and crushed ½ cup chopped onions ½ … Read more SPICY LEMONGRASS SOUP #TasteofThursday
Rob Feenie is one of Vancouver’s iconic chefs and there is no question that he has brought a lot of talent to the Cactus Club team. His Blue Cheese and Apple Coleslaw recipe this week initially presents a few conflicting challenges. Blue cheese immediately makes me think of something sweet, while the apple and salad … Read more Wine Recommendation for Blue Cheese Apple Coleslaw @Sam_WineTeacher
BLUE CHEESE AND APPLE COLESLAW Serves 6 Ingredients: ½ cup mayonnaise ½ cup sour cream 2 Tbsp lemon juice 3 Tbsp drained store-bought horseradish 1 tsp sugar 1 tsp salt 4 endives, finely shredded 1 cup diced (1/2 inch) Granny Smith or Braeburn apples 4 green onions, chopped ½ cup blue cheese (Roquefort, Stilton … Read more Chef Rob Feenie #TasteofThursday Blue Cheese and Apple Coleslaw recipe