‘Berber Iced Tea’ Cocktail Wash down a plate of waffles with this easy-drinking libation inspired by the unique flavours of the Mediterranean. Featuring a trifecta of black, green and mint tea, this boozy take on a classic iced tea is a light and refreshing option for daytime drinkers. The toasted fennel seeds … Read more
Beer Braised Pork Belly (serves 4-6) Pork Belly is one of my favourite things to eat any time of year. Braising it with beer is great because you can play around with different styles and use a variety of spices and juices to compliment each one! In the winter use a stout or porter … Read more
Journeys East Asian Ice Cream Surprise Yield: approximately 1 quart All of the sweet creations from Tulalip Resort Casino are produced at our in-house bakery for guests to enjoy throughout the property. At the resort’s Journeys East restaurant, the pastry team creates a signature ice cream dessert that utilizes an ice cream base, … Read more
House Made Lemon Ricotta Ingredients: – 2L Homogenized Milk – 1L Whipping Cream – 30g Salt – The Zest of 2 Lemons – 70ml White Wine Vinegar — 1) In a large stove-top pot – mix the milk, cream, salt and lemon zest together and bring to a boil over low heat, … Read more
Truffled Ricotta & Hazelnut Toast *Makes two toasts TRUFFLED PU’ER TEA HONEY INGREDIENTS 1 cup Honey 1/2 oz Truffle paste or peelings 1/2 oz Dried tangerine/orange peel 2 tsp Roasted Iron Goddess of Mercy oolong tea leaves Add freshly cracked black pepper to taste. Add fine Himalayan Pink Salt to taste (substitute salt … Read more
Saffron Rabbit Cavetelli Serves 4 to 6 INGREDIENTS: Rabbit: 1 Whole Rabbit (approximately 2 lbs.) 1 Litre Chicken Stock 2 Shallots, Quartered (approximately ¼ cup) 2 Bay Leafs 1 Cinnamon Stick 2 Tablespoon Fennel Seed 1 Piece Star Anise Salt and Pepper Cavetelli: 2.5 Cups of Semolina Flour ¾ Cup Hot Water Pinch of Saffron … Read more
When I tell anyone that I’m a chef, they will sometimes come back with this line…“With all of the cooking you do for work, do you really like cooking at home?” My answer is always the same, I don’t like to clean up, but I really do enjoy cooking. This is my zen time. … Read more
Cherry Cheesecake French Toast This is one of my favourite brunch ideas, and it always ends up being a huge hit! The goat cheese adds a bit of tanginess to the dish, mine is always from Happy Day Farms in Salmon Arm. The cheesecake is no bake and super easy to make, … Read more
Cumin Spiced Potato Cake | makes 4 cakes Description: A savoury potato cake appetizer with garam masala and cumin seeds. This recipe is perfect for leftovers – I cook with a lot of ‘waste’, ‘ugly’ or ‘imperfect’ vegetables, so number 2 potatoes and slightly squished or bruised tomatoes are amazing. And turning stale bread … Read more
SANTA FE CHICKEN SALAD The best dates to use are Medjool dates, but any variety of dried dates will do. Instead of using a knife, use a pair of kitchen shears to cut the dates into pieces. Periodically dip the shears in water once the stickiness starts to build up. 4 brined chicken half … Read more