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
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
Raw Albacore Tuna, Sea Asparagus, Raspberries, Salted Mackerel Executive chef at the Outpost, a West Coast Fishing Club lodge located on Haida Gwaii, Chef Paul Moran shares another great recipe. Serves 10 as an appetizer Featuring Ingredients found in B.C and utilizing all of them in a Raw form. 1 3lb loin Albacore tuna 4 … Read more
Since we first announced that MyVanCity.ca was introducing a weekly feature “Taste of Thursday” we have randomly published the recipes of the terrific Chefs of British Columbia. We think it’s time we set out a schedule and starting with Thursday, January 29 your favourite Chefs will be featured alphabetically by first name. We would like to re-introduce you to … Read more