50 chefs

50 Years. 50 Chefs. Gala

Vancouver Community College is proud to celebrate the past 50 years by welcoming and showcasing the creations of 50 VCC-related chefs. Come taste the pride of Western Canada’s largest culinary school on November 17, 2015. Tickets and info.

Rocky Mountaineer Station 1755 Cottrell Street Vancouver, BC

Jeremy Inglett

Baker @ Uprising Breads Bakery JEREMY INGLETT VCC alumnus 2014 Skills BC Silver Medalist in Baking & Pastry 1/2 of The Food Gays

Iain Rennie

2013 Chef of the Year, Vancouver Island Chef’s Assn.IAIN RENNIE VCC alumnus Executive Chef 2004 World Culinary Olympics, Gold 16 gold, five silver medals in world culinary competitions  Hotels + resorts in London, Vancouver, Victoria

Hiroshi Takahashi

Honorary Member of American Culinary Federation DONALD A. GYURKOVITS VCC alumnus President Canadian Culinary Federation (CCFCC) VP, Aregala Canada Director, Culinary Arts BC 2015 CCFCC Honour Society Recipient

Alan Ferrer

Cooking philosophy: translating art and creativity to good food on a plate. ALAN FERRER VCC alumnus Executive Chef, Minami Restaurant Corporate Kitchen Chef, Aburi Restaurants Previously worked with the Sequoia Group

Scarlet Gaffney

2005 – 2008 Management Support, Culinary Team Canada SCARLET GAFFNEY VCC faculty and alumnus Past: Executive Sous Chef, Westin Harbour Castle Toronto, Banquet Sous Chef, Fairmonts in Boston & Whistler, Crave Sous Chef, apprenticed at Four Seasons

Justin Cheung

We turned a lot of those fish-and-chip fans into regulars! JUSTIN CHEUNG VCC alumnus Longtail Kitchen, Chef Concept is Thai street food: casual, affordable and with the same great flavours, but less fussy

Bruno Feldeisen

Finalist in the International Pastry Chef of the Year Competition BRUNO FELDEISEN VCC alumnus One of Chocolatier Magazine’s Top Ten Pastry Chefs in America Twice Nominated for the James Beard Outstanding Pastry Award Television Appearances on Chopped Canada, Sweet Genius and Donut Showdown

Mark Massicotte

Recent “Vintners Brunch” menu favourite MARK MASSICOTTE VCC alumnus Vancouver Convention Centre, chef de cuisine Past: Savoir Faire Restaurant, Calgary

Amber Anderson

2015 Canadian Assn. of Foodservice Professionals Community Service & Leadership Award AMBER ANDERSON Executive  Director 35 years of experience in food & restaurant industry2014 New Westminster Platinum Awards Citizen of the Year

Hiroshi Takahashi

The leading Vancouver ice sculptures company, from ice luges to centrepieces HIROSHI TAKAHASHI Ice carver and honorary 50th chef Cool Creations carvings are a tradition at countless Vancouver events 25 years of experience as an ice carver

Hanna Shellard

HANNA SHELLARD VCC alumna Sous Chef, Central City Brewers and Distillers 2013 Intercity Packers Award BC Chefs Association juniors’ competitor Previous gig: Cook, BC Place

Al Bingley

Still passionate about teaching at 70 years old. AL BINGLEY Longest-standing VCC culinary arts faculty member Trained in silver service and previously worked at the historic Royal Victoria and Devonshire Hotels

Dave Gunawan

Celebrated champion of locavores and ecological gastronomy. DAVE GUNAWAN VCC alumnus Chef / Owner, Royal Dinette 2014 Restaurant of the Year and Best Casual Restaurant Farmer’s Apprentice, Grapes & Soda Chicago, Seattle, Vancouver + Belgium

James Hutton

Celebrated culinary coach and mentor JAMES HUTTONVCC retired faculty, 32 years Canadian Culinary Federation Ed. Chair Canadian Culinary Institute National Office Chair 2016 Culinary Team Canada support

Andrew George

BC chef, teacher, co-author of Modern Native Feasts ANDREW GEORGE VCC alumnus 2008 VCC Outstanding Alumni Award Apprenticeship Advisor Fraser Valley ITA Apprenticeship Advisor Fraser Valley Red Seal Chef and international competitor Aboriginal Cookbook Author

Dennis Green

DENNIS GREEN VCC alumnus go2HR’s Director, Industry Workforce Development 14 years at Bishop’s 2015 BC Restaurant Hall of Fame inductee

Tret Jordan

Tret did both his culinary arts’ certificate and apprenticeship at VCC TRET JORDAN Executive Chef 2015 West Ender Best in City, Diner’s Choice and VanMag Restaurant Awards Winner Previous:Tableau Bar Bistro, 1 Lombard St London, Claridge’s Hotel, Opus Hotel, Wedgewood Hotel

Quang Dang

Sustainability advocate + champion of West Coast cuisine QUANG DANG VCC alumnus Executive Chef Competed at Bocuse D’Or, France, National Chaîne des Rôtisseurs, Winnipeg, European Seafood Exposition, Brussels

Montgomery Lau

Secret Location is a gastronomic adventure and a visual feast. MONTGOMERY LAU VCC alumnus Executive Chef 2011 CCFCC National and Provincial Golds 2010 BC Chef Association – Gold Previous:Westin, Metropolitan and Shangri-La Hotels

James Kennedy

Canadian Culinary Institute, Past Chair JAMES KENNEDY, CCC Corporate Training Chef Private catering for Presidents George H.W. Bush (USA), Mary McAleese (Ireland) Previous owner Cook Studio, Exec. Chef Lonsdale Quay Hotel, Harbour House Revolving Restaurant

Jasper Cruickshank

Keen interest in molecular gastronomy JASPER CRUICKSHANK VCC alumnus Junior Sous Chef at Boulevard kitchen & oyster bar 2010 AI Rising Star winner 2011 BC Junior Chef of the Year 2 international gold medals

Giuseppe (Pino) Posteraro

Inducted into both the Italian Cultural Centre & Gold Medal Plates “Hall of Fame” GIUSEPPE (PINO) POSTERARO VCC donor Founder/Proprietor Cioppino’s Mediterranean Grill 2008 Vancouver Magazine’s “Chef of the Year” 2009 Vancouver Magazine’s “Restaurant of the Year”

Laura Sharpe Dawe

Co-owner of a local catering company LAURA SHARPE DAWE VCC staff and alumna Assistant Manager, Culinary Olympic Team Canada 2006 VCC Outstanding Alumni Award 2005 Canada’s Next Great Chef Past gigs: Lumière, Diva at the Met

Mike Steele

VCC Culinary Arts assistant department head


VCC faculty and alumnus

1996 World Culinary Olympics Berlin, Gold

14 gold, 4 silver medals in international culinary competitions

Canadian Pacific, Fairmont, Westin, and Sheraton Hotels

Jeffery Young

Culinary Team Canada 2012 Gold Medal JEFFERY YOUNG VCC alumnus Executive Chef, Donnelly Group Past gigs: Coast Hotels & Resorts, Browns Socialhouse, Westin Resort & Spa Whistler

David Robertson

Voted “Best Cooking School” in the Georgia Straight. DAVID ROBERTSON VCC alumnus Chef/Owner of The Dirty Apron Cooking School & Delicatessen Author of the Canadian bestselling cookbook ‘The Dirty Apron Cookbook’

Ned Bell

Ned’s Philosophy: Globally Inspired and Locally Created NED BELL VCC alumnus Executive Chef, Four Seasons Hotel Vancouver Renowned for sustainable seafood approach  Apprenticed under: Rob Feenie and Michel Jacob

Leah Patitucci

Apprenticed at Hawksworth from 2012-2013 LEAH PATITUCCI VCC Culinary Arts Student Currently at Temper Pastry in West Vancouver Completed ACE-IT Culinary & Pastry by the age of 18 Student support member Culinary Team Canada 2015-2016

Poyan Danesh

2008 Culinary Olympics Captain of Team BC POYAN DANESH 2007 VCC Outstanding Alumni Award Chef, Ocean Mama Seafood 2013 BC Chef of the Year 2007 – 2012 Culinary Team Canada 2007 Karl Schier Apprentice of the Year

Mo Burke

Fresh. Fun. Lighthearted MO BURKE VCC alumna Chef de Cuisine, Culinary Capers Catering and Special Events Internationally-acclaimed, award-winning catering team

Morgan Wilson

1992 Karl Schier Apprentice of the Year MORGAN WILSON, CCC VCC alumnus Executive Chef, Fairmont Empress Bocuse d’Or 2005 Laureate Junior Team Canada, Captain, 1994 VCC Apprentice Culinary Team, Member, 1993

Nancy McRae

VCC student won gold, 2015 Skills Canada Nationals NANCY MCRAE VCC faculty Red Seal Baker Provincial + National Skills Compétences Canada Chair for Baking 2001 – 2015

Leanne Bentley

Skills Canada Provincial Gold + National Silver Medalist LEANNE BENTLEY VCC faculty + alumna Pastry Chef, Fairmont Waterfront Past gigs: Mission Hill Winery, Fairmont St. Andrews Scotland Modern twist to classic desserts

Cassandra Crocco

Sharing her love of food, coffee and people every day. CASSANDRA CROCCO VCC alumna Red Seal Pastry Chef Co-Owner Duft & Co. Bakehouse offering fresh, European-style fare, unlike anything else available in the Fraser Valley

David Hawksworth

Launched Hawksworth Young Chef Scholarship Foundation DAVID HAWKSWORTH Hawksworth Restaurant, Chef & Owner 2012 & 2013 Vancouver Magazine Restaurant of the Year and Chef of the Year Best Upscale Dining, 4 straight yrs.

Ryan Stone

2008 – 2011 Bocuse d’Or competitor RYAN STONE VCC alumnus Product Development Creative Chef, Earls Kitchen + Bar Past gigs include: West Coast Fishing Club, Centerplate, Pear Tree Restaurant and Marriott

Greg van Poppel

Cooked for The Dalai Lama, Aga Khan IV, Prince Edward and Prince Charles GREG VAN POPPEL VCC alumnus Executive Chef and Director of Culinary and Restaurant Operations, Terminal City Club Former Fairmont Hotels and Resorts Executive Chef

Jen Peters

Trained under Chef Bruno Marti JEN PETERS VCC alumna Chef & Founder of Nextjen.ca gluten-free blend + recipe book Former Executive Chef for award-winning restaurants in London + Vancouver

Paul Cecconi

Penticton Wine & Country Chamber of Commerce, Top 40 Under 40 PAUL CECCONI 2014 VCC Outstanding Alumni ‘Changemaker’ Award VCC Alumnus Owner, BRODO Kitchen, Penticton Farm-to-table approach, maximizes the use of fresh and local products

Clement Chan

~ Appeared on Top Chef Canada and Eat St. ~ 2010 CCFCC Canadian Chef of the Year CLEMENT CHAN VCC alumnus  Chef / Owner Torafuku Modern Asian Eatery, Le Tigre Food Truck Culinary Olympics competitor Hapa Izakaya, Chambar and Blue Water Cafe

Jason Harris

Karl Schier Apprentice of the Year JASON HARRIS VCC faculty and alumnus Executive Sous Chef, Fairmont Vancouver Airport 2006 Bocuse d’Or Apprentice Worked previously in Whistler, Haida Gwaii, Rocky Mountains

Hamid Salimian

“Best Chef in the City” 2013 Georgia Straight


VCC faculty and alumnus

Culinary Olympics Team Canada Captain

Combines Persian heritage with Pacific Northwest influences

8 international gold medals

Tobias Macdonald

One of only two Certified Master Chefs in Canada TOBIAS MACDONALD VCC faculty and alumnus Past Culinary Olympics Team Canada Captain 2010, 2012 WACS Global Chef competitor 2005, 2006 Culinary Team Canada five gold

Chef Scott Jaeger

Restaurant Hall of Fame inductee SCOTT JAEGER 2016, 2008 Culinary Olympics Team Canada four gold Pear Tree Restaurant, Chef Owner 2007 Bocuse d’Or competitor + Chef of the Year Cooked in Switzerland, England, France, Australia

Blair Rasmussen

West Coast Cuisine specialist BLAIR RASMUSSEN VCC alumnus Executive Chef, Vancouver Convention Centre Served the royal family, countless politicians and celebrities. Previous gigs: Hyatt Regency and Meridian Hotel

Collin Gill

VCC Culinary Arts department head COLLIN GILL VCC faculty and  alumnus Participated at international culinary competitions Cooked in Washington DC, Chicago and Switzerland 1993 Karl Schier Apprentice of the Year

Bruno Marti

Renowned chef, long-time culinary advocate + mentor BRUNO MARTI 2016 Culinary Olympics Team Canada Coach CC Honorary Outstanding Alumni Award Past owner of La Belle Auberge 2008 Order of BC

John Carlo (JC) Felicella

Cooked for Prince William and Kate Middleton JOHN CARLO (JC) FELICELLA VCC faculty and alumnus 2016 Culinary Olympics Team Canada manager 2010 CFCC Chef of the Year Coached World Culinary Olympic teams, 15 gold + 2 silver

David Wong

Culinary Olympics Team Canada DAVID WONG Product Development Chef,  Earls Kitchen + Bar Former VCC Culinary Arts faculty VCC alumnus Jar Restaurant Owner 2009 Bocuse d’Or competitor

Shelley Robinson

Chopped Canada winner, Top Chef Canada competitor SHELLEY ROBINSON Regional Executive Chef,  Coast Hotels VCC faculty and alumna Co-authored four cookbooks Successful restauranteur

Ned Bell

Interview with Ned Bell YEW Restaurant Gold Medal Plates Competitor

Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates for the BC spot in the Canadian Culinary Championships held in Kelowna in February.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s the scoop on Ned bell from YEW Seafood + Bar at Four Seasons Vancouver.

Tell us a little bit about your restaurant and/or style of cooking.

We are a Seafood Restaurant, a Sustainable Seafood Resto! And, its tasty!

Where do you eat in your city?

I eat a lot of sushi, (Zest) pizza, (Via Teverre and Nicli) ramen and veggies!

What would be your ideal food day? 

An early morning on the boat fishing followed by the Farmers Market and then a family dinner with the bounty!

What trend do you wish would die?

Non. I like the idea of food trends as they show evolution in food tastes and peoples inspirations

What trend/s do you wish would be next?

Sustainable seafood being the only conversation we have. 100%

What ingredient do you always have on hand?

Vancouver Island Sea Salt. Great salt is a flavour enhancer, and Van Isle Sea salt makes my fish dishes rock and roll with simple clean flavour

What’s your go-to recipe when you’re eating at home? 

My wifes turkey spaghetti

With the holidays coming up, could you give us something easy to prepare that would impress? Recipe please.

crab tacos

Dungeness Crab Tacos
SERVES 2 (3 small tacos)


Juice and zest of 1 lime, divided
2 tbsp (30 mL) miso paste
2 tbsp (30 mL) Dijon mustard
2 tbsp (30 mL) maple syrup (may be substituted with honey)
1 cup (250 mL) canola oil
1 ripe avocado
Sea salt
Freshly ground pepper
3/4 cup (180 mL) fresh cooked Dungeness crab
6 crispy wonton shells
2 radishes, thinly shaved
1/2 cup (125 mL) radish sprouts
Togarashi spice (Japanese chili powder with nori, sesame & orange zest) 


  1. Set aside 1 tsp (5 mL) of lime juice for the avocado.
  2. Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,
  3. Canola oil in a blender to make the dressing.
  4. Mash avocado with a fork.
  5. Season with 1 tsp (5 mL) lemon juice, salt and pepper.
  6. Mix about 1/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks—it is great on salads.

To Serve:

  1. Put crab-meat mixture into the wonton shells so they are bursting with crab meat.
  2. Spoon the avocado mixture onto a plate and place assembled tacos on top.
  3. Garnish with radish slices and sprouts.
  4. Garnish with Togarashi spice

What do you want for food/food equipment gifts this year?

Ha, well, an entirely new home kitchen 😉

true north

What cookbook would you suggest for a gift for your foodie friends this year?

True North by Derek Dammon and Chris Johns. Hands down.

Any hints on what dish you will be preparing for Gold Medal Plates?

I am calling it ‘Sea Stars’ 

I also surveyed my facebook followers (many are chefs as well) as to what questions they would like answered by chefs when I interview them.

Why do you cook? Fame? Love? Pleasure?

I cook because of what it does, brings people, family and friends together. That’s why I started cooking, for my brother and sister, its still the reason I cook. To gather around a table and share the day.

What do you think of yelp?

I don’t pay much attention to these sites. I love SoMe but its can be too much sometimes.

What’s your favourite dish, at home or out?

Bella Gelateria Gelato. Its my indulgence when I am alone after a long day in the kitchen.

blvd alexchen

Interview with Alex Chen Boulevard Restaurant Gold Medal Plates Competitor

Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates for the BC spot in the Canadian Culinary Championships held in Kelowna in February.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s the scoop on Alex Chen from Boulevard.

Tell us a little bit about your restaurant and/or style of cooking.

At Boulevard, I draw upon my personal experiences, my childhood memories of cooking with my family, and of course my training with some amazing chefs throughout the Pacific Rim and West Coast. These experiences all influenced my cooking style, my love of seafood and my desire to always use fresh, local ingredients. I also like to use a very balanced flavour profile, which is something I picked up from cooking with my Mom.

Where do you eat in your city?

I like to eat in Richmond (where I live) because it’s convenient to take the whole family, and there are a wide variety of cuisines available.le crocodile

What would be your ideal food day? 

For breakfast, I would start with the double-baked almond croissant from Thomas Haas Chocolates & Patisserie. It’s one of my favourite things to have when I’m craving a treat. For lunch, I recommend dim sum at Fisherman’s Terrace in Richmond. And for dinner, there’s nothing like Le Crocodile, which is one of my family’s favourite spots for traditional French fare. Chef Michel Jacob is one of the city’s most respected chefs and he consistently serves dishes that I love and admire.


What ingredient do you always have on hand?

Shallots. They add flavour and texture and I put them in everything from sauce reductions to foundations for stocks and soups.

What’s your go-to recipe when you’re eating at home? 

Depending on the requests that I receive from my wife and kids, there are a number of comfort-food specialties I enjoy cooking at home. My favourites range from a slab of meat slow-cooked to tender perfection on my Big Green Egg (a Hamada-style ceramic charcoal barbecue cooker), to roasted chicken with all the fixings, to meatballs and spaghetti to Hainanese chicken and rice and various styles of traditional Chinese-style soups.

With the holidays coming up, could you give us something easy to prepare that would impress? Recipe below.

Butternut Squash Velouté with Apple Cider, Allspice and Crème Chantilly, served as part our Sunday Pig Roast Series which runs each Sunday until the end of November.

I also surveyed our facebook followers as to what questions they would like answered by chefs when interviewed and here are some of these answers.

Who is your favourite supplier, and why?

My favourite supplier is Joe Salvo, president and founder of Ponderosa Mushroom. We buy all of our mushrooms — wild, cultivated or dry — from him and they are extremely organized, reliable and passionate about their work.

What’s your favourite dish, at home or out?

Bouillabaisse. I love classic French cooking, and the Bouillabaisse perfectly exemplifies what we like to do at Boulevard, which is to take a classic dish and make it as authentic as possible using local ingredients.

What inspired you to get into this industry?

My love of food was developed early on, when I learned from the aunts on my mother’s side of the family who would all cook for big family gatherings such as Chinese New Year celebrations. Everyone would get together once every few months at the home of my grandma, who was a great cook as well. An integral part of the Chinese culture is looking forward to getting everyone together and sharing meals.

Butternut Squash Velouté with Apple Cider, Allspice and Crème Chantilly

1 medium size butternut squash
4 Tbsp butter, unsalted
1/2 large white onion, julienne
2 cloves garlic, crushed
1/4 fennel, julienne
1 small leek, thinly sliced
1 small carrot, peeled and small dice
1 stalk celery, small dice
1/2 tsp all spice
1/4 tsp cinnamon
3 cups chicken stock
1 cup apple cider
2 cups cream
8 sage leaves
3 sprigs fresh thyme
salt and black pepper
juice of  ¼ lemon
2 Tbsp vegetable oil


  1. Peat oven to 350 F
  2. Cut butternut squash in half and scoop out seeds
  3. Season squash with salt and pepper
  4. Spread 2 Tbsp of butter on squash
  5. Sprinkle all spice and cinnamon on squash
  6. Add thyme and garlic
  7. Wrap squash with tin foil and roast in oven for 30 minutes, or until very tender
  8. Remove from oven and let sit in room temp for 20 minutes
  9. Open tin foil and scoop out flesh away from butternut squash skin, discard sage and thyme
  10. Heat pot over medium-high heat, add oil and 2 Tbsp of butter
  11. Add onions, fennel, leeks, carrots and celery.
  12. Sweat mirepoix for 3 minutes
  13. Add squash, chicken stock and apple cider, let simmer for 20 minutes
  14. Add cream and simmer for another 20 minutes
  15. Season to taste and puree into squash soup until smooth

Fighting Colds With Avocados

We’re full into cold season and I have already caught one this year. To avoid colds and flus there are lots of great remedies, including that old favourite remedy, chicken soup. Keeping a diet full of fruit and vegetable, all full of anitioxidants is highly recommended, also look for foods that are high in vitamins A, B, C, and E, potassium, zinc, and magnesium. Yogurt’s live cultures are cold fighters and folate in orange juice and spinach is known to help.  Here’s a list of cold and flu fighters, including those awesome avocados that we love!

healing foods

Cold Fighters:

Orange juice
Bell peppers
Lean meat

We decided to make a salad that we’d like to call the cold busting salad with all of these ingredients! Enjoy and don’t be afraid to mix it up and add other veggies, nuts and lean proteins.


1⁄2 cup plain yogurt
2 tbsp  milk
1 1⁄2 tbsp fresh lemon juice
1 tbsp grainy mustard
1 tsp honey
1 tsp  extra virgin olive oil
1⁄2  tsp dried oregano
2 cloves minced garlic
salt and pepper to taste

Combine all in a jar and shake.


3 cups spinach
1 orange segmented
1 bell pepper thinly sliced
12 cherry tomatoes halved
2 Avocados From Mexico sliced
1 cup broccoli florets
1/2 red onion thinly sliced

Toss spinach and broccoli with 1/4 cup dressing and then arrange on a large platter and arrange the other veggies over top and drizzle with more dressing.

You can add some grilled beef, chicken, or prawns, cheese, hard boiled egg and a hand full of nuts or two for extra protein.

img 8833

James Barber Fundraiser for Providence Farm

Fire and Smoke Long Table Dinner

The Chefs of the Cowichan Valley will come together to On Sunday November 15th  to present a long table dinner in honour of James Barber (The Urban Peasant) and in support of the food programs of Providence Farm. The theme this year is fire and smoke and will feature the James Barber Woodburning Oven, installed on the farm by the chefs in 2010. The menu will showcase six courses of local food sourced from produce from the farm and area, paired with fine local wines, ciders, beers and even a cocktail. The results will definitly be delicious!

james barber prshot3001

Chefs & Courses

Allan Aikman, Pat Barber and VIU Students — Appetizer: Pizza with Asian sausage and five-spice squash.

Paired with a Jeff Downie, Old Firehouse Wine and Cocktail Bar, cocktail featuring Ampersand Gin


Cory Pelan, The Whole Beast — First Course: Duck liver and smoked Porcini terrine, schinkenspeck, Saanich greens, crispy bacon skin.

Paired with Enrico Winery Charm de L’ile sparkling wine

Dan Hudson, Hudson’s on First — Second Course: Crispy Notta Farm egg, smoked beet relish, pickled walnut purée, Happy Goat Tomme de Vallée.

Paired with Unsworth Vineyards Sauvignette

Jones and Barber


Bill Jones, Deerholme Farm — Third Course: Big Leaf Maple smoked chicken with barley, Chanterelle and root vegetable salad with fried Cowichan Pasta crisp and Char Sui vinaigrette.

Paired with Cherry Point Estate Wines Pinot Gris (pre-release)

Rob Martin and Ian Blom, The Old Firehouse Wine and Cocktail Bar — Fourth Course: Pomegranate molasses glazed confit port shoulder, smoky eggplant purée, forno charred cauliflower with white anchovy dressing.

Paired with Emandare Vineyard Marechal Foch (pre-release)

Janice Mansfield, Real Food Made Easy — Dessert: Sticky toffee pudding layered with salted caramel, Fuyu persimmon, smoky Lapsang Souchong shortbread and orange, Sichuan peppercorn crème anglaise.

Paired with Averill Creek Vineyards Tawny

Drumroaster coffee

Sunday November 15th, 2015 – 12 noon to 4 pm
Location: Providence Farm 1843 Tzouhalem Road
Duncan, BC, V9L 5L6 / phone: 250-746-4204
www.providence.bc.ca / email: provfarm@providence.bc.ca
Cost: $100/person. Available by contacting Providence Farm.

Come and support the good work of Providence Farm and celebrate the great food and wine of our region in a community spirited long table dinner.

Cooking Class

Cooking Classes at the Uncommon Cafe

Why not take a Cooking Class to prepare for your holiday entertaining needs? You may even be able to cancel the caterer!

Learn to make choux pastry while sippping on some Champagne and
snacking on Charcuterie in Gastown with the Uncommon Cafe!


November 14th 6pm & 8pm: UDS2; Choux, Champagne & Charcuterie Join the Uncommon Café for #UDS2. A French night in with Valentine Kitamura, owner and master cook of Tartine & Maple, for Choux, Champagne & Charcuterie.

You will enjoy a glass of champagne, gougere (cheese puffs), a demo on choux making where you will be creating your own personal choux dessert, and platters of charcuterie. French wines and beer will be available.

choux pastry

November 25th 6pm – 9pm: Cooking Classes; Choux: The new craze straight from France is Pâte a Choux! Known to some of you as  “choux pastry”, they are a family of dessert, big and small puffs, all made with the same dough base, which we call “Pâte a Choux”. And what comes out from it? The possibilities are endless, but here are a few things we will learn: Gougeres (Cheese puff), Cream puff, Profiteroles, Chouquettes (crispy sugar top) and Eclairs!!! Sign-up quick!


Jonathan Chovancek

Interview With Jonathan Chovancek Bittered Sling Gold Medal Plates Competitor

Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates for the BC spot in the Canadian Culinary Championships which is held in Kelowna this upcoming February.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s some of the questions we posed to Jonathan Chovancek of Bittered Sling Bitters.

Tell us a little bit about your restaurant and/or style of cooking.

I’m the chef behind Bittered Sling Bitters — an award-winning retail line of artisanal bitters that provides an array of unique flavours for cocktail and culinary creations — which I co-own along with my life and business partner, Lauren Mote.

My cooking philosophy is that food needs to be delicious, preferably in season and sourced from somewhere with high ethical and environmental standards. Food is about sharing and creating memories. Quite often a dinner is less about what you are eating and more about whom you are eating with.

maenam room

Where do you eat in your city?

I enjoy everything, but for Thai food I always think Maenam (1928 W. 4th Ave.), where I can enjoy the four-course menu paired with wines and cocktails and really dig into some of the fresh seafood owner and chef Angus An keeps in his restaurant fish tank.

What would be your ideal food day? 

I like to head to Granville Island with my sweetie for charcuterie at Oyama Sausage Co. and Benton Brothers Fine Cheese in the Market, then a cheeky gin tasting at The Liberty Distillery before picking up a bottle of Joie Noble Blend to drink on Sunset beach as the sun sets.

What trend do you wish would die?

Fast food — the highly processed, out-of-a-bag-and-into-the-fryer type of high fat, high sodium, high glucose fast food, which has overrun our food culture. The same goes for television programming that glorifies gluttony.

What ingredient do you always have on hand?


What’s your go-to recipe when you’re eating at home? 

Black garlic and black vinegar short ribs with onions and parsnips. First, sear the ribs with a heavy amount of salt and pepper, some star anise and cinnamon, then cover with hot stock, place a handful of black garlic and whole, unpeeled parsnips with the ribs and braise in a 250 F oven for 12 hours. Let the meat rest in the liquid overnight, then remove the meat and vegetables, finish the broth with black vinegar and reheat the meat for unreal, jaw-on-the-floor flavours.

Chovancek Squash

With the holidays coming up, could you give us something easy to prepare that would impress? Recipe please.

Festival Squash, Bacon and Swiss Chard Frittata with UBC Farm Squash. Recipe featured in The Butcher, the Baker, the Wine and Cheese Maker By the Sea by Jennifer Schell. Thanks to Jennifer Schell for sharing the recipe and photo!

Festival Squash, Bacon and Swiss Chard Frittatawith UBC Farm Squash


2 festival or acorn squash
2 small potatoes, cut in half
1/2 cup Swiss chard, chopped
1 tbsp Manchego cheese
1/4 tsp fennel seeds, toasted
1/4 tsp coriander seeds, toasted
6 whole eggs
1/2 cup heavy cream
2 rashers double smoked bacon
Salt and pepper to taste


  1. Cut the squash in half and remove the seeds. Season with vegetable oil, salt and pepper and roast in the oven at 350F until the squash is tender.
  2. Use the deepest half of the roasted squash as a bowl to hold the frittata.
  3. Dice bacon and render over medium high heat until crispy. Keep fat, and sauté the other half the squash, diced, along with the Swiss chard and potatoes. Add toasted fennel and coriander seeds.
  4. Distribute evenly into the squash bowls.
  5. Use a blender to combine the eggs and cream
  6. Strain and pour the egg wash into the squash bowl. Sprinkle with cheese.
  7. Bake on a sheet pan in the oven at 300F until set.
  8. Serve with a side of lightly dressed arugula.

What do you want for food/food equipment gifts this year?

I would love a new set of Staub enamel cast iron pots from Cook Culture please!

What cookbook would you suggest for a gift for your foodie friends this year?

true north

True North by Chris Johns and Derek Dammann – an extraordinary book on Canadian cuisine.

The Butcher, the Baker, the Wine and Cheese Maker By the Sea by Jennifer Schell.

Any hints on what dish you will be preparing for Gold Medal Plates?

You’ll have to attend the event to find out!

I also surveyed my facebook followers (many are chefs as well) as to what questions they would like answered by chefs when I interview them. Here are some of them answered.


What inspires you in your daily work?

My amazing wife Lauren Mote! Everyday I’m inspired to impress her.

If you could only have one small kitchen appliance what would it be?

There’s two: A coffee maker!

A Japanese Mandoline slicer. You can cut almost anything into translucently thin and uniform slices and it stays very, very sharp.

Who is your favourite supplier, and why?

UBC Farm is great for a multitude of social and environmental reasons, but quite frankly their soil is incredible and their produce tastes delicious. They grow 12 different varieties of squash and pumpkin alone, and the flavour, sweetness and texture they achieve is amazing.

What is the one dish you never tire of making?

Seasonal spicy vegetable chowders.

What country/city would you travel to just for the purpose of eating?

Turkey. I am looking forward to travelling with Lauren to Istanbul with Chef Deniz from Cafe Medina to eat all of the things!

What is the trick you use in the kitchen that is a hack or if it saves you the most time?

I take the peels, seeds, juice and scrappy bits from charred, roasted peppers — the stuff most people throw away — and add tea and vegetables to make a tasty broth. Or steep it out, strain and ferment it into a delicious vinegar.


Chinese Food and Champagne

Vintage Champagne and Chinese Food

Known for its quality and prestige, champagne is adored by many. With its many styles, champagne is also one of the most versatile wines – all easily paired with a wide variety of foods. And a traditional Chinese ten-course dinner is one of our favorite cuisines to have with champagne!

Together with Moët-Hennessy, Marquis Wine Cellars is thrilled to invite you to an evening of champagne and Chinese cuisine at Sun Sui Wah. Featuring five flights of the latest vintages of Dom Pérignon Blanc, Dom Pérignon Rose and Moët & Chandon Vintage, you will discover how each is perfectly matched to Chinese dishes – as well as learning about this intertwined histories of Dom Pérignon and Moët & Chandon.

Thursday, November 19, 2015 7:00pm to 9:30pm
Tickets are limited and priced at $225.00 per person including tax and gratuity.


N/V Moët & Chandon Brut Impérial Champagne

First Course Chef’s Special Assorted Appetizer Platter: Sliced Beef, Sliced Pork, Vegetarian Bean Curd Wraps, Seaweed Roll, Jelly Fish

Second Course Soup with Shredded Conpoy (Dried Scallops) and Enoki Mushrooms

2006 Moët & Chandon Grand Vintage Champagne

Third Course Sautéed Lobster and Dungeness Crab in Supreme Sauce on a Bed of Noodles

Fourth Course Sautéed Squid, Scallops and Shrimp with Vegetables

2005 Dom Pérignon Blanc Champagne

Fifth Course Famous Roasted Squab (one per guest)

Sixth Course Rainbow Beef in Crunchy Potato “Bird’s Nest”

2004 Dom Pérignon Blanc “Iris Van Herpen” Limited Edition Champagne

Seventh Course Braised Chinese Shitake Mushrooms with Vegetables in Oyster Sauce

Eighth Course Fried Black Cod

2003 Dom Pérignon Rose Champagne

Ninth Course E-Fu Noodles with Shredded Duck and Abalone Sauce

Moët & Chandon Nectar Champagne

Tenth Course Dessert: Baked Tapioca Pudding

chris whittaker

Interview with Chris Whittaker Forage Restaurant Gold Medal Plates Competitor

Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates for the BC spot in the Canadian Culinary Championships held in Kelowna in February.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s the scoop on Chef Chris Whittaker of Forage in Vancouver.

chris whittaker

Tell us a little bit about your restaurant and/or style of cooking.

Forage is all about great local products, sustainable practices, and sharing plates and fun with friends, family and neighbours.

Where do you eat in your city?

Campagnola, Nicli, Zest

What would be your ideal food day? 

Spending all day perfecting brisket on my BBQ at home!

What trend do you wish would die?

Using forceps to plate food. Enough already.

What trend/s do you wish would be next?

I wish we could cook with wood fire in Vancouver.

What ingredient/s do you always have on hand?

Good butter, good salt, good vinegar

What’s your go-to recipe when you’re eating at home? 

Roast chicken

With the holidays coming up, could you give us something easy to prepare that would impress?

Spicebox Whiskey Cranberry Sauce (recipe follows).

What do you want for food/food equipment gifts this year?

I would love some more Finex Cast Iron. Hint, hint.

butcher bake wine

What cookbook would you suggest for a gift for your foodie friends this year?

Either Jane Mundy’s latest Ocean Wise cookbook or Jennifer Schell’s “The Butcher, The Baker, the Wine & Cheese Maker”.

Any hints on what dish you will be preparing for Gold Medal Plates?

You can’t talk with out one. 


Some of our Facebook friends posed some questions they’d like chefs to answer and here are Chef Whittaker’s answers.

If you could only have one small kitchen appliance what would it be?


Why do you cook? Fame? Love? Pleasure?

Love. Cooking is the thing I love to do most.  I never get bored. I never stop learning. And I’m always challenged both mentally and physically.

What is the one dish you never tire of making?

Gnocchi of any kind.

Cranberry Sauce

Spicebox Whisky Cranberry Sauce 


1 cup sugar
1 cup orange juice
zest of 1 orange
1 cinnamon stick
1 bay leaf
5 tbsp Spicebox Whisky
1 12-ounce package fresh or frozen cranberries


Combine all ingredients except cranberries and whisky in a medium saucepan. Bring to boil, add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Add whisky, cover and cool completely at room temperature. Refrigerate until serving time.

Makes: approximately 2½ cups


brock bowes

Interview With Chef Brock Bowes Raudz Gold Medal Plates Competitor

Chefs from across British Columbia will meet in Victoria on November 19, 2015 to compete in the Gold Medal Plates in the hopes of winning the BC spot in the Canadian Culinary Championships held in Kelowna in February.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here is the scoop from Chef Brock Browes from Raudz in Kelowna.

brock bowes3

Tell us about your restaurant?

RauDZ restaurant is local, fresh,  and comfortable farm to table cooking using the amazing products grown in the Okanagan.
Our other space is Micro Bar & Bites which is more international food, wine, beers and cocktails. The food ranges from small tapas to some large plate options.

Where do you eat in your city?

Waterfront Wines. Mark Filatow and his team cook amazing food!

brock bowes

What Ingredients do you always have on hand?

I love beets! All kinds, shapes and sizes. I don’t think I could ever get tired of eating beets!

What cookbook would you  suggest for a gift this year?

True North by Derek Dammann and Chris Johns.
Nose to Tail by Ferguson Henderson.

Any hints on what your dish will be for Gold Medal Plates?


Good Life Vancouver is all about the good life in and around Vancouver and often far beyond!