Wildebeest’s Game Lasagne Featuring a meaty mélange of venison and lamb, Wildebeest’s game lasagna offers a hearty new take on the classic Italian dish. Serves 4 Braise Ingredients: 500g venison stewing meat 500g boneless lamb leg 1 medium onion, diced 1 medium carrot, diced 2 celery stalks, diced 3 cloves garlic, minced … Read more
‘Tortilla Soup’ Ingredients 4 litres chicken stock * 4 TBSP ancho purée * 1TBSP ancho powder 2 cups lightly sautéed onion Salt to taste 3/4 cup fresh squeezed lime juice Valentina to taste (1/4 cup ish?) Method *For the stock we buy free range chicken bones, roast and simmer over night with … Read more
‘Cashew on the Flip-side’ A Unique twist on the classic rum-and-eggnog, Wildebeest’s ‘Cashew on the Flip-side’ offers a cheeky mix offers a mix of rum, dessert wine, cashew milk, whole egg and house-made winter spice syrup. Shaken with egg to create a frothy consistency and finished with a grating of tonka bean, the … Read more
Dried Apricot, Chestnut & Brioche Bread Stuffing Ingredients: 2 loaves brioche bread, diced into cubes 4 stalks celery, diced 1 small yellow onion, diced 4 cloves garlic, chopped ½ bunch fresh sage, chopped ¼ bunch fresh thyme, chopped 1 small handful of dried apricots, … Read more
‘L’Abattoir Slaughternog’ INGREDIENTS: 45 mL Maker’s Mark Kentucky Straight Bourbon 15 mL Sons of Vancouver Amaretto 15 mL Lemon Juice 15 mL Orange Juice 20 mL Honey Water (1 part honey to 1 part water) 15 mL Cream 2 dashes Bittered Sling Malagasy Chocolate Bitters 1 Whole Egg METHOD: Combine all ingredients … Read more
Herd-Crusted Beef Tenderloin with Parmesan Potato Pave Yields 4 servings INGREDIENTS: Four pieces of beef tenderloin (approximately 5 to 6 oz. each) Crust 2 Tbsp. butter 1/2 cup bread crumbs 1/4 bunch parsley 1/4 bunch basil 1/4 bunch rosemary Salt and Pepper 1 tsp. Dijon mustard Potato Pave 6 to 8 peeled russet potatoes, … Read more
Winter ‘Hangover’ Frittata Serves 4-6 Ingredients 1 medium-sized winter squash (ex. kabocha, kuri, winter luxury) 150 grams of roasted potatoes (can be leftovers from Christmas dinner!) 227 grams sausage, casing removed 1 small onion, chopped 1 clove garlic, peeled and chopped 4 oz capriny goat cheese ¼ cup olive oil 6 whole … Read more
‘Gratin Dauphinoise’ Dauphinoise Potatoes Yields 4 servings Ingredients: 1½ kg (roughly 5 large) Potatoes (Chef Dan likes Yukon Gold, though you could even use sweet potatoes, celery root or parsnips) 400 mL Heavy Cream 2 Tbsp Kosher Salt 1 clove Garlic, crushed 2 sprigs Fresh Thyme 1 tsp Black Peppercorn, whole 1 … Read more
It’s one of our favorite times of the week; the Sunday roast. This past weekend we were fortunate enough to enjoy a delicious local free-range chicken with two superlative wines from the McWatters family of wines: the McWatters 2016 Chardonnay ($25) and the Evolve Cellars “Pink Effervescence” ($20). It’s a luxury in this busy life … Read more
Fort Berens Estate Winery meets Coquilles St Jacques Here in British Columbia we are blessed with, depending on the year, an abundance of two things: Chardonnay and scallops. Cue my colleagues at Fort Berens; producing an absolutely world-class Chardonnay at under $20. But let me give the wine some context… I recently had … Read more