Grilled Scallops with Corn, Bacon and Red Pepper Ragout In case you haven’t heard the good news, Chef Rob Feenie has joined My VanCity and contributes recipes for Taste of Thursday from time to time. This week’s recipe is Grilled Scallops with Corn, Bacon and Red Pepper Ragout. It sounds absolutely delicious doesn’t it? … Read more
Chef Rob Feenie, Executive Chef, Cactus Restaurants Ltd. The driving culinary force behind Cactus Restaurants Ltd., the award-winning collection of 26 casual fine dining restaurants in BC, Alberta and Saskatoon, Rob Feenie is also one of Canada’s most recognized and celebrated chefs. At Cactus Restaurants Ltd., Chef Feenie leads the culinary team, blending his … Read more
Almond-Roasted Apple Brûlée Almond-Roasted Apples 2 large Granny Smith apples 1/4 cup (50 g) packed brown sugar 1/3 cup (40 g) sliced almonds, toasted 1 tsp (5 mL) finely chopped rosemary Custard 6 large egg yolks 2 Tbsp (30 g) granulated sugar 2 Tbsp (30 mL) apple juice 1 Tbsp (15 mL) Calvados … Read more
Burrata with Roasted Baby Beets and Toasted Hazelnuts by Alex Chen, Executive Chef Boulevard Kitchen & Oyster Bar Yields 2 servings White Balsamic Vinaigrette: 1 small shallot, diced ¼ cup white balsamic vinegar (available at gourmet grocery stores) 3 tbsp olive oil 1 ½ tbsp honey ½ tsp salt 1 pinch black pepper Mix all … Read more
Wine pairing suggestions for #Taste of Thursday with Chef David Wong’s recipe this week. 2013 Tantalus Riesling, Okanagan, BC – $24 – VQA Shops & Winery Direct Consistently one of the benchmarks for BC Riesling and a favourite of mine. Terrific blend of stone fruit, citrus and minerality, … Read more
Mussels and White Asparagus – Chef Paul Moran Yum! This dish sounds absolutely delicious, doesn’t it? Thanks to Chef Paul Moran, for coming up with this recipe that highlights fresh, local BC ingredients. I’m thinking this needs something relatively light, crisp and refreshing. Sauvignon Blanc is always a good choice for seafood or with vegetables … Read more
Mussels and White Asparagus Roasted white Asparagus, mussel aioli, croutons and wild herbs Suitable for 4 people 500g Quadra island honey mussels 500g white asparagus Approx 100g day old piece of bread 100ml grape seed oil 15g Dijon mustard Assorted foraged or cultivated herbs and salads 10g salt 5g black pepper Mussel Aioli, … Read more
From the award winning Burrowing Owl winery comes their second label Calliope. This B.C. viognier would be a great match for the rich and delicious flavours of this chowder. Fishhook Chowder Recipe Price: $14.00 Available: Swirl wines in Yaletown and White Rock Price: $16.00 Available: Village VQA wine stores in Dunbar and Kitsilano … Read more
Fishhook Chowder Recipe 2 TBSP Canola Oil 1 ½ CUPS Onion, diced 1 ½ CUPS Carrot, diced 1 ½ CUPS Celery, diced 2 TBSP Crushed Garlic 1 TBSP Fresh Thyme 1 TSP Ancho Chili Powder 1 TSP Salt 1 TSP Pepper 2 TBSP Worcestershire Sauce 2 TBSP Sriracha 3 400ml Cans of Coconut … Read more
A juicy steak calls out for a big red and Cabernet Sauvignon is the classic match. Cabernets tend to be full bodied and have the tannin structure necessary for the steak’s protein. California Cabernets tend to be fruit forward with a slightly sweet edge and higher alcohol level. The French tend to blend their Cabernet … Read more