It’s always a treat to receive a recipe from Chef Perry Mascitti of Tulalip Resort Casino because he provides us with lots of advice and suggestions to make our time in the kitchen easier, and the results beyond our expectations. This #TasteofThursday feature is no exception. Thanks, as always, for sharing with us Chef Perry. … Read more
‘Tall Truth’ Cocktail Get your greens this patio season with this thirst-quenching iced tea cocktail. Ideal for a warm summer’s day, the approachable drink delivers a complex flavour and a bright green hue – plus it’s packed with antioxidants. The citrusy lemon and sweet agave syrup help to balance out the earthiness of … Read more
Chinese Five-Spice Braised Duck Leg Infused With Congolese Pili Pili Peppers and Root Vegetables Being trained in classic French technique, every time I see a duck, I think of duck confit – a bistro staple. One day in my kitchen staring at some fresh whole cinnamon, cloves (and a duck), I imagined a Chinese five-spice … Read more
Celery Root Tortellini with Morel Emulsion and Parmesan – Chef Paul Moran For the pasta dough 600 g “oo” Italian flour 6 free range egg yolks 4 free range eggs 30 ml E.V.O.O. Combine all ingredients in a food processor and mix until a fine crumb forms Remove and knead on a cool surface … Read more
A wine pairing for Chef Alex Chen’s Porchetta #TasteofThursday recipe* I’d recommend pairing a Pinot Noir with Chef Alex Chen’s delicious Porchetta recipe. Pinot Noir is a versatile varietal, and a natural pairing for pork. It also happens to be one of my favourite varietals! Although I’m partial to Burgundy, some B.C. Pinot Noir is … Read more
Porchetta Alex Chen, Executive Chef Ingredients: Skin on pork belly 1 side (3900g or 8lbs, 10oz) Boneless pork shoulder (3800g or 8lbs, 6oz), brined for 4 hours in 1% brine 5 medium shallots brunoise (finely diced and cooked in butter) 8 cloves garlic brunoise (finely diced and cooked in butter) 1 whole zest of … Read more
CURED SPRING SALMON SALAD Serves six people as an appetizer Ingredients: 600g fillet of spring salmon, skin on 6 small fingerling potatoes ½ a red onion 500 ml vegetable oil 50 ml apple cider vinegar 100 g Kosher salt 75 g brown sugar 1 bunch watercress 3 baby candy cane beets 50 ml … Read more
WARM KALE SALAD 1 tbsp (30 ml) vegetable oil 1 cup (250 ml) blanched and halved brussels sprouts 1 cup (250 ml) blanched and halved mini new potatoes Brown Butter Vinaigrette (recipe follows) 1 lb (450 g) Russian kale ½ cup (125 ml) finely grated parmesan cheese, divided ¼ cup (60 ml) toasted … Read more
Bartier Brothers Semillon 2013 – $22 One of the Okanagan’s more consistent and interesting wines, Bartier Brothers Semillon is always a favourite of mine. Complimentary herbal and citrus flavours, accompanied by exceptional acidity makes this wine a easy pairing with a wide range of dishes, but in this case it matches up well with … Read more
Roasted Free Range Chicken, Glazed Young Vegetables, Brown Butter, Chicken Jus Chicken jus Ingredients: 20g canola oil 2 lbs chicken leg bones 1 leek, cut into 1” squares 1 celery stalk, cut into ½” slices 1 white onion, cut into ¼” slices 2 cloves garlic 1 cup white button mushrooms, cut into thin slices 4 … Read more