Chef Jonathan Thauberger from Crave Kitchen + Wine Bar Regina Gold Medal Plates Chef

Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Jonathan Thauberger from Crave Kitchen + Wine Bar in Regina.

Jonathan Thauberger

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

60 seat restaurant with 4 private rooms able to host 4-100 people. Plenty of off premise catering, as well as a catering/food truck. Grounded in traditional techniques, while having fun with food.

Where do you eat in your city?

Wherever the mood may take me

What would be your ideal food day? 

Hot dogs at the ball park, Barbecue with friends

What trend do you wish would die?

Sliders, cupcakes, “Global” poutine

What trend/s do you wish would be next?

Eastern European, Portuguese

What ingredient do you always have on hand?

Custom spice blend

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

My wife does most of the cooking when at home.

buffalo chopper

What equipment do you wish you had in your kitchen?

Buffalo chopper

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

Arzak secrets, bread bakers apprentice

Jonathan Thauberger

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

Virtually same as regional with tweaks (fruit de mer in dashi)

What wine/beer/libation are you pairing with this year?

Le Vieux Pin “Ava“ 2014

Who is coming with you?

James Hanna, Gregory Reid

Who is your favourite supplier, and why?

Ponderosa mushrooms, Joe is a fun guy

What is the one dish you never tire of making?

Duck confit

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

San Sebastian

What do you think of yelp?

I don’t

What is the craziest thing a customer has done in your establishment?

Unable to share this answer in public print, except the guy who growled and barked at employees

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

Tartare, any kindgoose pic

What are some of your more memorable mistakes and lessons as you were learning your craft?

Don’t try to catch a falling knife, just get out of the way

grilled peaches w sour cherry camelina vin

 Secret to perfect scrambled eggs?

Slow and low, generous on butter

What’s Good This Week – Events in Vancouver

Events in Vancouver

An update of what’s good this week in and around Vancouver. Theatre, Dance, Diners and more. 

craft robbie burns

Robert Burns Brewmaster’s Dinner

Tuesday, January 26th
Welcome 6:00PM | First Course 6:30PM

Celebrate the flavours of Scotland and the legacy of poet Robert Burns with a four course dinner and five beer pairing. Join us, beer writer Jan Zeschky, and Peyton Stewart of the Robert Malcolm Memorial Pipe Bad for a night filled with good company and good times. Kilts and tartan encouraged!

Menu available here. Limited tickets available at CRAFT or here.

Urban Tea Merchant Gastronomic Tea Experience – January 28, 29 and 30

Urban Tea Merchant Tea Infused Dinner

ingridbergman vifc

Ingrid Bergman: In Her Own Words Vancity Theatre January 27 and 28 

Casablanca, Notorious, Voyage to Italy… That Ingrid Bergman, three-time Oscar winner, is one of the movies’ all-time greats is inarguable. Narrated by Swedish (and now Hollywood) star Alicia Vikander (Ex Machina), Stig Björkman’s intimate exploration of Bergman’s personal and professional life benefits immensely from the cooperation of Bergman’s children, especially daughter Isabella Rossellini, who allowed him access to never-before-seen private footage, notes, letters, diaries and interviews.

push festival

Le Temps scellé – Push Festival January 27-29

With this performance from choreographer Nacera Belaza, contemporary dance is that much larger for a work that moves boundaries—but does so more with grace than with force. We begin in darkness, hearing pounding drums and plaintive vocals: half song, half chant. Two bodies move, at first so close to each other that they seem as one. As they separate it looks like a birth in the dark—a new creation. The dancing is liquid, with postures taken and abandoned in a perpetual movement; it’s like a never-ending reincarnation. As the patch of light widens, the two figures move in a bigger space, still coming together only to part.

Cocktail Science

Cocktails are Mad Science

The Science of Cocktails will transform Science World at TELUS World of Science into Vancouver’s largest cocktail laboratory. Vancouverites can mix and mingle all in the name of fundraising for Science World’s Class Field Trip Program.

You’ll enjoy uniquely crafted libations from local, award-winning bartenders, along with mouth-watering food pairings, thoughtfully prepared by Railtown Catering.
FEBRUARY 4, 2016 Thursday 7 pm – 12 midnight
TELUS World of Science $145 general / $250 VIP

Previews included;

Chocolate Rum Old Fashioned
Presented by mixologist Tarquin Melnyk

Science twist: Guests can taste the difference in the flavour difference in the rapid infusion technique using a vacuum chamber versus nitrous oxide chargers. 
What’s in it? 
Infused Rum (2g shaved chocolate per 500ml Rum) Dash bitters Orange peel (garnish)

Smoked Pineapple Martini
Presented by mixologist Grant Sceney

Science twist: The cocktail is made using a contraption that shakes the drink.  Highly interactive, guests can compete in a shake-off to make the best martini.
What’s in it?  Vodka Chunks of smoked pineapple Chamomile syrup

Highlights
• The event is OPEN BAR, with 25 different bar stations serving cocktails especially crafted by award-winning bartenders
• Ticket also includes APPETIZERS throughout the night, prepared by Railtown Catering
• PRIZES include a Tesla Motors package, where the winner gets to drive a Tesla for an evening; a weekend stay at Fairmont Pacific Rim for 2 people plus breakfast at ORU (valued at $780); a SmartyPantz Group Escape Experience for 8 people; and more.
• BARTENDER SHOWDOWN: Vancouver’s top bartenders will be competing to win the evening’s Cocktail Competition, awarded by a panel of industry judges. Guests can also vote for their favourite cocktails through their drink passports; the winning bartender will be given The People’s Choice award.

Robbie Burns Night at The Cascade Room

Now this sounds like fun! Even if you’re not part Scottish!

The Cascade Room (2616 Main Street) is marking the occasion of Robert Burns Day (a celebration of the life and poetry of Scottish poet Robert Burns) on Monday, January 25, with a delicious Scottish-inspired evening featuring bagpipes, whisky, haggis and other treats (including deep fried Mars bars!). This is the seventh year The Cascade Room has hosted a Robert Burns’ Night event.

the cascade room

The celebration will kick off at 6 pm on January 25, with the ‘piping of the haggis,’ which will see local bagpiper Matt Dolan pipe in the haggis with The Cascade Company’s very own Dougie Stewart (bartender from El Camino’s) addressing the Haggis.

A special three-course dinner menu will be on offer throughout the evening: Starter – Cock-a-Leekie Soup; Main – Traditional Haggis with ‘Neeps an’ Tatties; and for dessert — a Deep Fried Mars Bar. The menu is priced at $29 (a la carte available as well).

The evening will feature live Celtic music, perfect for raising a glass from the bar — which will be offering specials from the evening’s sponsor, Glenlivet, along with a cask of Scotch Ale from Main Street Brewing.

Guests are welcome to Robert Burns’ Night at The Cascade Room, on a first come, first served basis.

Chef Guillaume Cantin From Montreal’s Les 400 Coups Gold Medal Plates Chef

Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships. We’ve interviewed the chefs to find out a little more about them and the dish they will make. Chef Guillaume Cantin from Montreal’s Les 400 Coups shared the following.

guillaume cantin

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

Les 400 coups is a restaurant focusing on local products and creative mix of flavours.

Where do you eat in your city?

In Montreal, it’s really rare that I’m going out.  I like to go to Hotel Herman, Taverne Square Dominion and le P’tit Alep.

What would be your ideal food day? 

My ideal food day will be a day passed in the kitchen with my mother and a big dinner with my family.

What trend do you wish would die?

I will like every trend to die. Be yourself.

What trend/s do you wish would be next?

So, I’m not looking for the next trend. 

What ingredient do you always have on hand?

I always have “love” on hand as an ingredient.

What equipment do you wish you had in your kitchen?

I would like to have a machine that stops the time, because sometimes 24 hours goes far too fast.

guillaume cantin

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

For a gift, I’m suggesting the huge encyclopedia from culinary historian Michel Lambert called “L’encyclopédie de la cuisine familiale du Québec”.

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

For Kelowna, I’m preparing a dish that included a special cut of meat that I developed with Gaspor – suckling pig.

What wine/beer/libation are you pairing with this year?

A really good beer from Brasseurs du Monde (St-Hyacinthe, Qc) called “À table”.

Who is coming with you?

I have the luck to have Alain Thibault,  the sommelier for Brasseurs du Monde with me.

 Why do you cook? Fame? Love? Pleasure?

I cooked to please people. I like to go to work to always push on myself to go further and to evolve.

Why do you work 14-16 hour days, get paid peanuts, get cuts, bruises and burns but do it all over again everyday?

I don’t mind to do big days, because I love what I do.

Pumpkin Muffins

Pumpkin never goes out of season and, in fact, is more desirable now because it’s not EVERYWHERE! Pumpkin puree is always on the shelf as well; don’t use pie mix, make sure it’s the puree. Also note that Olympic Dairy has a great line of creamy yougurt, Greek-style Krema. This fall they sent over pumpkin for us to try and we decided to mix some of it up into muffins. It was a limited edition and it’s off the shelf now, but the plain works just as well!

yogurt

INGREDIENTS

4 eggs
1 cup pumpkin or plain yogurt (we like Olympic Krema)
3 cups pumpkin purée (NOT pumpkin pie mix but canned fine)
1 cup packed light brown sugar
1/2 cup sugar
1/2 lb.  unsalted butter, melted
4-1/2 cups all-purpose flour
2 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 Tbs. ground cinnamon
3 Tbs. ground ginger
Pinch cloves
1-1/2 cups golden raisins
Optional – 1 cup chopped peacans or walnuts

pumpkin patch

Heat the oven to 350°F. In a large bowl, whisk the eggs, yougurt, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins and nuts. Grease and flour a muffin tin (or line it with muffin papers). Scoop 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.) Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, about 35 minutes. Remove the muffins from the tin when they’re cool enough to handle.

Chef Marc Lepine from Ottawa’s Atelier – Gold Medal Plates Chef

Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Marc Lepine from Atelier in Ottawa.

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

We serve only a 12-course tasting menu, emphasis on big flavours and visuals.

Where do you eat in your city?

Usually places that treat my kids well.

What would be your ideal food day? 

It would involve wine more than food I think.

What trend do you wish would die?

Chefs telling other chefs what they should and shouldn’t do with food.

What trend/s do you wish would be next?

Good 3D food printing.

marc lepine

What ingredient do you always have on hand?

Tonka beans.

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

Pot roast with lots of rutabaga.

What equipment do you wish you had in your kitchen?

Freeze Dryer, rotary evaporator, Rational oven, that’s the short list.

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

The Bar Chef.

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

The one that won us the regional competition.

What wine/beer/libation are you pairing with this year?

Chardonnay from Le Clos Jordanne.

Who is coming with you?

Jason, Justin, Steve, and Leigh. 

A couple questions from our facebook friends.

What is in your home refrigerator? When did you last cook at home?

I cook at home every day for my family – our fridge is usually very full.

What’s your “ketchup”?

For adding to my meals – prepared horseradish, I love that stuff.

Dailey Method Barre and Spin in One

I’ve had a couple months at The Dailey Method fitness classes, mostly the cycle class as I crave the cardio; I am renewing my membership this weekend as I miss it so much.  I thought I’d delve a little deeper into the method behind the “method”. I posed a few questions to Jey Wyder, Co-owner and Master Instructor at The Dailey Method.

jey and karen wyder 2015 683x1024

Where did you first learn about The Dailey Method and what inspired you to bring it to Vancouver?
My sister Karen was opening Lululemon stores in the US and discovered The Dailey Method. She knew I would love it and flew me down to San Fran for a “girls weekend” to experience it. I fell in love and it was our dream to bring it to Vancouver and share it with everyone here.

dailey method spin studio
Dailey Method Spin Studio

How does The Dailey Method differ from other barre and cycle classes?
I hear it over and over again from our students, we are the best with alignment and that individualized attention to make sure you are in the correct position. We are passionate about alignment! We ignite awareness through hands on training and education. The result is better posture, better movement and a more complete workout. Also the friendly community – people say they feel better when they are in the space. There is no other cycle class that combines stretching and core conditioning at the barre. Dailey Cycle fuses the body sculpting and flexibility aspects of The Dailey Method with the cardiovascular benefits of indoor cycling. This format includes 40 minutes of heart pounding, beat driven cycling and 20 minutes of upper body toning, core strengthening and stretching off the bike. With The Dailey Method’s signature focus on alignment and form, the class delivers a balanced, full body workout resulting in a high-calorie burn.

What advice do you have for someone new to The Dailey Method?
Have fun! Come 3x a week for six weeks – go slow, listen to your body, take breaks when you need. You will feel the results after the first visit, you will see them after six weeks!

Any plans for another studio or new classes at your current studios? We’re really excited about Dailey Gentle which has been added and Dailey Plus which is coming soon. Dailey Gentle is ideal for those looking for a slower paced, nurturing, barre experience. It’s great for those recovering from surgery, illness or injury. Dailey Plus is a class for the experienced client who wants to go further into their practice and have an incredibly self-focused and challenged workout.

Chef Darren Craddock from Saskatoon’s Riverside Country Club – Gold Medal Plates Chef

Gold Medal Plates Chef Interviews

Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Darren Craddock from Riverside Country Club in Saskatoon.

darren craddock

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

My style is generally using local while preparing them with a global influence.

Where do you eat in your city?

I mainly go out to eat with my family so it needs to be kid friendly, here in Saskatoon, Jerry’s is a great place. If I am going on a culinary night out I will go to places like CUT Steakhouse or Prairie Harvest Cafe or Truffles restaurant.

Darren Craddock

What would be your ideal food day? 

My ideal food day would be a trip to the lake and enjoying a BBQ on the beach with my family.

 

What ingredient do you always have on hand?

Garlic

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

We love to eat Spaghetti Carbonara at home

What equipment do you wish you had in your kitchen?

I wish I had an espresso  machine in my office or in the kitchen.

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

Two great books I have purchased or have been lucky enough to get have been ‘Manresa’ by David Kinch and ‘Benu’ by Corey Lee.

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

Not likely

What wine/beer/libation are you pairing with this year?

I am pairing with a fine wine from Hester Creek Estate Vineyard

Who is coming with you?

I am bringing my Sous Chef, Shaun McConnell and Junior Sous Chef, Alyson Lafrentz.

pork tenderloin Darren Craddock

Questions from our Facebook friends.

Why do you cook? Fame? Love? Pleasure?

I cook professionally because I love what I do. I love teaching other cooks and watching them accomplish tasks, and teaching my children to cook and seeing the joy on their faces when they eat the food that they made with their own hands.

Is there potential for school garden programs and chefs to collaborate?

Absolutely, this is a great idea. Teaching children where food comes from and how much attention it needs to grow, and about harvesting what they’ve grown is an amazing experience.

pork tenderloin gmp25 2016

Do you have a mentor, and what is the best advice you have received from them?

My mentor chef was in England, Martin Patten, who taught me to always give my best, never lose faith and that tomorrow is another day and to never give up. Try and try again.

flourlesschoccake

Canadian Culinary Championships

The 2016 Canadian Culinary Championships presented is taking place in Kelowna, BC February 5-6, 2016.

We’ll be  up in Kelowna for this (wouldn’t miss it) and are interviewing the chefs prior and will share post coverage on BC Living Magazine. We’ve just been told there are very limited tickets left. Pictures are from the BC Competition held in Victoria

From the release:

Chefs compete in three events over two days, challenging their skills, endurance and ability to think quickly with the goal of being crowned champion.Tickets for events can be purchased online at www.goldmedalplates.com or by calling 647-328-0149.

Attendees at each event have the opportunity to enjoy the dishes created by each competitor along with their wine pairings. Guests attending the Grand Finale will enjoy live music from Barney Bentall (Legendary Hearts) and John Mann, Geoffrey Kelly and Matthew Harder from Spirit of the West, have the opportunity to bid on incredible live auction items exclusive to the Canadian Culinary Championships and cheer on all competitors as we witness who makes it to the podium in 2016.

Tickets are available for two key events including:
Friday, February 5, 2016
Mystery Wine Pairing
Chefs are given a mystery bottle of wine and must create a dish with local ingredients that best complements the mysterious vintage, in a set amount of time and with a set budget. Guests will have the pleasure of sampling these creations on the opening night of the competition in a stand up cocktail reception format. During the event, guests will taste the mystery wine and play ‘judge’ as they vote on the ‘People’s Choice Award’ for the best wine and food pairing. A silent auction of rare wines and other experiences will also be featured. Food and wine included. Cost: $145 plus tax

Saturday, February 6, 2016
Grand Finale Competition
On the final night of competition, anything goes. Chefs create their best dish for guests to sample, paired with a great wine from their regional winery partner. By evening’s end, Canada’s Champion Chef of 2016 will be crowned and a victory celebration will be staged including live music by Canadian music icons Barney Bentall (Legendary Hearts) and John Mann, Geoffrey Kelly and Matthew Harder from Spirit of the West. Food and wine included. Cost: $275 plus tax

“We are entering our 6th year hosting the Gold Medal Plates Grand Finale – the Canadian Culinary Championships. It is very gratifying to see how the community has embraced this event,” comments Judy Burns, Event Chair, Canadian Culinary Championships. “The Championships are one of the most significant culinary competitions held in Canada, attracting many of our top culinary talents. We are proud to have the opportunity to showcase to all of our guests locally and from abroad, the bounty Kelowna and the Okanagan has to share.”

Chef judging will be led by James Chatto, Gold Medal Plates’ National Culinary Advisor and Head Judge and includes the following participating Gold Medal Chefs:

gold medal plates
REPRESENTING BRITISH COLUMBIA – Alex Chen – Boulevard Kitchen & Oyster Bar, Vancouver
REPRESENTING CALGARY- Matthew Batey – The Nash Restaurant & Off Cut Bar
REPRESENTING EDMONTON- Jan Trittenbach – Solstice Seasonal Cuisine
REPRESENTING REGINA – Jonathan Thauberger – Crave Kitchen + Wine Bar
REPRESENTING SASKATOON – Darren Craddock – Riverside Country Club
REPRESENTING WINNIPEG- Norm Pastorin – The Cornerstone Bar & Restaurant
REPRESENTING TORONTO – Stuart Cameron – Byblos
REPRESENTING OTTAWA – Marc Lepine – Atelier
REPRESENTING MONTREAL – Guillaume Cantin – Les 400 Coups REPRESENTING ST. JOHN’S – Roger Andrews – Relish Gourmet Burgers REPRESENTING HALIFAX – Martin Ruiz Salvador – Fleur de Sel, Lunenberg

Event information:
Official Website: www.goldmedalplates.com
Official Twitter: @GoldMedalPlates
Official Hashtag: #CCC2016

About Canadian Culinary Championships
The Canadian Culinary Championships is the finale of Gold Medal Plates – the ultimate celebration of Canadian Excellence in cuisine, wine, entertainment and athletic achievement. Celebrated in eleven cities across Canada in 2015, Gold Medal Plates featured superb wines and the premier chefs in each city in a competition to crown a gold, silver and bronze medal culinary team in each city, and subsequently nation- wide at the Canadian Culinary Championships.

Founded in 2003, the goal of Gold Medal Plates is to raise substantial funds for Canada’s high performance athletes, while celebrating Canadian excellence. Since 2004, this event has received tremendous support and accolades all across Canada, and generated a combined net total of nearly $11 million for Canada’s Olympic athletes! For more information, visit the Gold Medal Plates website www.goldmedlaplates.com

The Canadian Olympic Foundation – Beneficiary of the Events Net proceeds from Gold Medal Plates are given to the Canadian Olympic Foundation to support athletes through high performance programs such as Own the Podium. To learn more about the foundation and the programs it funds, please visit www.olympicfoundation.ca

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