We are pleased to announce that Chef Jeff Van Geest of Miradoro Restaurant at Tinhorn Creek Vineyards has joined our group of top chefs. Chef Van Geests’s first recipe will be published on Thursday, March 24th and will include a demonstration video. Welcome Chef Jeff Van Geest. Jeff Van Geest, Executive Chef When it … Read more
Cured Salmon Recipe Chef Felix Zhou, Beach Bay Cafe Ingredients: 4 cups coarse sea salt 2 cups granulated sugar 2 cups brown sugar 2 tablespoons lightly crushed white peppercorns 1 (1- to 2-pound) salmon fillet, skin on (scales removed) and pin bones removed 1 bunch dill (including stems), coarsely chopped 1 bunch Italian … Read more
We are pleased to announce that Chef Felix Zhou is joining our group of top chefs that contribute their recipes for our #TasteofThursday feature. Welcome Chef Felix! Felix Zhou, Executive Chef, Beach Bay Café and Patio Born in Hunan, China and raised in Vancouver, Felix Zhou started his culinary journey at West Restaurant under … Read more
Roasted Oyster Mushroom Frittata with Marinated Tomatoes and Baby Greens Chef Deniz Tarakcioglu, Cafe Medina Serves 6 Ingredients 1.5 lbs Oyster Mushrooms, stems trimmed (or substitute with your favourite mushroom) 100 g Shallots, thinly sliced 5 cloves Garlic, finely chopped 1 bunch Parsley, chopped coarsely 100 g Soft Goat Cheese 1 stalk Fresh … Read more
‘The Kale Salad’ Baby Kale, Roasted Yams, Ancient Grains, Fennel, Honeycrisp Apple, Crispy Squash Chips, Toasted Pumpkin Seed Dressing. INGREDIENTS: 1 lb Baby Kale 2 cups Roasted Yams ½ cup Cooked Ancient Grains 2 Shaved Honeycrisp Apples ½ cup Shaved Fennel ¼ cup Toasted Pumpkin Seed Dressing ¼ cup Crispy Squash Chips* Fresh Goat’s … Read more
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
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
We are very pleased to announce that Chef Victor Bongo has joined our elite group of top chefs featured on #TasteofThursday. Chef Victor Bongo’s first recipe for #TasteofThursday will be published later today. Welcome Chef Bongo! A talented African-Canadian Chef, Victor Bongo, who gained a respectable reputation by challenging culinary standards and incorporating a … Read more
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
Oeuf en Cocotte – Chef Alex Chen Alex Chen, Executive Chef, Boulevard Kitchen &Oyster Bar This tasty recipe is currently available on the Weekend Brunch Menu at Boulevard Kitchen & Oyster Bar. Yields 4 servings Ingredients: 1 chorizo sausage (dry and cured) 8 large free range eggs 1.5 lbs (approx. 9 cups) … Read more