Category Archives: GLV Gourmet Tastes

Food Trends For 2016

In 2015 I certainly didn’t get to all the restaurants I wanted to (who could) and I wished I had more time to cook at home, however I read through my fair share of cookbooks, magazines and menus. We’ve come up with a list of what we think will be hot this year and what we’ll be experimenting more with at home. Here’s our Food Trends For 2016 predictions.

vegetables

  1. Veggies

Vegetables are an increasingly important part of meals and often a meal in themselves. Jam packed with vitamins, minerals and fiber, these are the key to good health. As our population ages, health concerns are far more prevalent and veggies are an easy solution. Plus the taste damn good if done right. I think I’ll have a salad for lunch.

2. Sustainable/Ethical Meat

We’ve been eating nose to tail for a while now, and questioning the sources of our meat, and this will be even more important for 2016. We believe in famers that make good decisions when raising meat; treating the animals right, and feeding them full of good things such as leftover food that would otherwise go to waste. Having a good relationship with your butcher is key. We love Pete, at Pete’s Meats on 12th and Arbutus, but get to know one in your own neighbourhood. We’ll be eating less meat, but better meat, and utilizing all the bones for stock. Speaking of bones, we hope to see more bone broth around town. Currently you can head to Home on the Range Organics at 235 East Broadway for a delicious cup of health-filled magic! A good read? Defending Beef:The Case for Sustainable Meat.

food loop for consumers 0

3. Reducing Food Waste

I’ve been working alongside the Vancouver Neighbourhood Food Networks for the past few years and on the Sustenance Festival, and have seen first hand how food waste and food rescue is nothing new for many people. However it’s come more into the focus of mainstream foodies with the events such as David Gunawan’s Ugly Duckling Dinners, featuring often overlooked or discarded foods. Check your fridge often and when somethings not quite 100%, think soup or sauce instead of the garbage, and freeze those leftovers for a rainy day. More soup for us in 2016 for sure.

fementation

4. Fermentation

Fermentation is increasingly is showing up in cookbooks, restaurants and so noticeable when you visit any kitchen supply store; there’s even plenty of fermentation classes shold you care to learn. Everything from vegetables to tea, dairy and meat can be fermented and the results are both tasty and great for your tummy. We do kombucha and yougurt at home, but will leave it to others when sourcing proscuitto or salami. A great book on this subject is by Sandor Ellix Katz – Wild Fermentation: The Flavour, Nutrition and Craft of Live-Culture Foods.

bread

5. Bread

Bread has been a no-no for many, some with real concerns and others without. But really good bread has never been out of style and we’ll see even more artisan breads showing up on dinner and breakfast tables. One of our favourite local sources is Batard Bakery on Fraser.

pulses

6. Pulses

The UN General Assembly voted to declare 2016 as the “International Year of Pulses.” “This is an extraordinary opportunity for the global pulse industry” declared Gordon Bacon, CEO of Pulse Canada. Beans, lentils, peas and chickpeas have been the cornerstone of global nutrition for centuries. We grow all of these in Canada, so this is a great way to support our local farmers and get a lower cost and higher nutrient/lower far protein into our diets. A fab source for recipes Mairlyn Smith’s new book, Homegrown.

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7. Grains

Besides rice, there’s a whole range of other grains out there and they’ll be showing up in everthing from bread to salads. We’ve seen Quinoa take off, and we know oats and barley, but what about Canadian Kamut, and farro, amaranth and buckwheat. Many of these are gluten free too, should that be a concern. Check out Supergrains by Chrissy Freer for some fantastic and healthy inspiration. I’ve just made a Kamut salad and we’ll get that recipe up shortly.

gojoy goji berries

8. Superfoods

With the smoothie, bowl and juice craze (which will continue), many are getting their fair share of superfoods such as blueberries, hemp seed, and acai berry. There’s always a new list out but there are some consistents such as garlic, mushrooms, salmon, lentils and goji berries. We even have a client, Gojoy Berries, who farms goji berries right in the Lower Mainland. Check out Mamiverse or Real Simple for more.

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9. Continuing to shop locally

You know this one.

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10. Seaweed and all things from the sea

We’ll be respecting our oceans more and with local ambassadors such as Chef Ned Bell and Fisherman Steve and Frank from Organic Oceans, many more are finally getting the point of eating Ocean Wise. Check out Chef Frank Pabst’s Unsung Heroes Menu at Blue Water Cafe in February for some unusual, but extremely tasty sea creatures. I’ve got to look up his recipe for jellyfish from a class I took a while ago.

Ethnic Spices

11. Ethnic Foods

Kind of a silly word “ethnic” but I can’t think of another one that conveys the message. This is just obvious. We’re hungry to travel and learn about other cultures and their feasts, and this won’t stop. With increasing imigration, we are so lucky to get to know other spices, dishes and traditions. Latin American, Asian, Indian…..and more of our own Aboriginal Canadian cuisine will be prevalent.  In our kitchen we will be playing with new spices.

flax seed oil

12. Oils

We love olive oil and we’ll see more unique versions of this, and other oils such as Flax seed and Avocado will get more shelf space. Check out our Alligga for Flax.

dessert

13. Dessert

Desserts will become more celebrated and there be an elevation in the level of sweet things being baked and served. And I hope this trend literally hits home.

sprouts

14. Sprouts

Yep. More healthiness here with sprouting. Sprouting your grains and seed and unlook those nutrients and we’ll see some of this tread…sprouting up. Had to.

sea cider

15. Cider

More hard ciders will hit the market, mostly apple, and we’re happy about this. We just visited Sea Cidery and tasted through their ciders on Vancouver Island.

Whatever happens this year, we wish you a good one filled of deliciousness. Let us know what do you think will be the big thing for 2016 and what you are looking forward to.

Holiday Shopping with Les Dames d’Escoffier

Have you finished your holiday shopping? If the answer is no, I have a solution for you. I belong to a wonderful group of women who work very hard during the year volunteering for Les Dames d’Escoffier. Les Dames d’Escoffier is a society of professional woman whose purpose is to promote the understanding, appreciation and knowledge of food, wine and hospitality. We raise funds for scholarships for women in these fields and support children’s education through our partnerships with Growing Chefs and Project Chef.

When we are not doing this, we are working very hard at our own projects, and many of these include products and services that would make a great gift. Here’s a run down of a few Dames’ offerings and suggestions for giving this holiday season.

Dame Nancy Wong – Culinary Communications

gift basket

A gift basket from L’Epicerie Gourmande on Granville Island, a wonderful resource for imported French condiments and confectionary. Priced from $25.

queen

The gift of laughter with Vancouver’s #1 improv comedy company – Vancouver TheatreSports! VTSL Gift Certificates are available in any denomination and can be used towards show tickets or classes at the Improv Comedy Institute.

Terra Breads

Dame Mary McaKay Terra Breads handcrafted Panettone and Stollen are a classic and tempting addition to any holiday gathering. Choose from: Chocolate Cherry Panettone {sml} $3.50 {lrg} $16.95 Fruit Panettone {sml} $3.50 {lrg} $16.95 Stollen $17.95. Pre-order in store or via phone today. 

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Dame Shannon Washbrook – Vera’s – A gift certicate to Vera’s Burger Shack

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Dame Kristen Needham Jordan – Sea Cider‘s pre-made gift baskets  ($35 or $750. They will offer 10% off when customers mention Les Dames. Email mdarling@seacider.ca to order!

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Dame Barb Finlay – Project Chef

DONATIONS to….Project CHEF Education Society a not-for-profit society that offers hands-on programs to teach children and families about healthy cooking and eating.

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Dame Angie Quagle – Owner Well Seasoned

Missing Ingredient Subscription Box A monthly Missing Ingredient is the ultimate gift that keeps on giving.

author jennifer schell

Dame Jennifer Schell – Author – The Cookbook for this year! Look for other featured Dames as well.

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Dame Tina Hills – Hills Foods – Any of you holiday meet needs. Turkey and beyond at grocery stores and butcher shops around the Lower Mainland.

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Dame Merri Schwartz – Chocolatier – Chocolate from East Van Roasters

chefs andrea and merri

Donation to Growing Chefs Growing Chefs! Chefs for Children’s Urban Agriculture is a registered charity, based in Vancouver, B.C. Our mission is to educate children, families, and community members about healthy eating and healthy food systems.

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Dame Jackie Ellis – Beaucoup Bakery

The Beaucoup Bakery Holiday Cookie Box is an excellent host gift and will be available as a preorder starting November 12 for $35.

blueberry bourbon

Dame Lee Murphy – Vista D’Oro The Preservatory Vista D’oro Artisanal Preserves – Trio Gift Sets with Recipes

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Dame Alana Peckham Alligga Alligga Gift Pack

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Dame Ann Kirsebom Paris In A Chocolate – Grand Marnier & Cacao Barry French Chocolates

cookie jar Dame Caren McSherry Gourmet Warehouse

Vancouver Food Tour

Yours truly does Food Tours with Vancouver Food Tour and gift certs for a tour are a great idea! 20% off until December 20th.

Best of the season to you all and #supportlocal #buybclocal!

Gifts for Food and Drink Lovers – Global TV 2015

What do you get that person in your life who lives for the latest kitchen gadget, best bottle of wine or the ultimate cookbook? I spent some time in cook shops and snooped around many a kitchen to come up with the list for gifts for foodies this year. Here’s the details that I presented on Global TV for 2015. Give and you shall receive! There’s more suggestions on BC Living as I just couldn’t fit them all in.

Thanks to Elsa Corsi from Jeweliette Jewelry for the amaze bling that I wore and to Salon Haze and Revlon for my hair and Onyx and CND for the sparkly nails. 
divina deneuvo knife roll



For the super chef in your life – Divina Denuevo
Leather Knife Roll $700 – Etsy

author jennifer schell

The Butcher, The Baker, The Wine and Cheesemaker Cookbook by Jennifer Schell $29.95 – Books to Cooks and Edible Canada

bc living microsoft survace pro

Microsoft Surface Pro 4 Tablet with the latest Intel processor! $899 and up Best Buy

Intel

zwilling knife

Zwilling Santoku Knife $115 Cook Culture

zwilling tomato cocette

Staub Tomato Cocette Casserole Dish $180 Cook Culture

presidents choice cheese board

Cheese Plates from Presidents Choice $Varioushome on the range organics

Cheese and Pate from Home On The Range Organics at 235 East Broadway $Various

keurig 2.0

Keurig 2.0 K200 $89.99 Online, Best Buy

parallel49

Santa Barbara Sample of 49th Parallel Coffee $49.99 Parallel 49 coffee shops and online

global pres choice

 

President’s Choice Coffee Mugs and Cream and Sugar Set and Sweets $Various at Superstore

global indigo

Kate Spade Plates, Woodland Animal Breakfast Plates, Holiday Napkins and Rings $30/$15/$5 – Indigo

thebub newhaywire baby bub pink

Haywire Winery The Bub Sparkling Wine $29.90+ Various – Legacy Liquor Store

fagor multi cooker

Fagor Electric Multi Cooker $300ish

Alligga Flaxseed Oil – Cooking with Chef Alana Peckham

If you are looking for a natural cooking oil that is also great for salad dressing and dips, Alligga’s flaxeed oil is for you!

Alligga flaxeed oil is  filtered with no additional chemicals, additives or preservatives and is packed with Omega 3’s. It’s high smoke point means you can fry without fear of easily burning, and the oil has a great nutty flavour. We’ve been using it for stir-fries, baking and for leaner meats that need a bit of help so they don’t stick.

alligga flaxseed oil

Made with organic non-GMO Canadian flaxseeds and processed out on the Canadian Prairies, Alligga™ Flaxseed Cooking Oil is a high quality, 100% natural, gluten-free, 100% Canadian edible oil with great  nutritional value.

alligga flaxseed oil chef alana peckham

Corporate Chef Alana Peckham has shared some of her favourite recipes with us for Alligga Oil. Chef Peckham is a fellow Dame d’Escoffier (read more about us here) and she’s cooked in some of the best restaurants in town! For even more recipes go to Alligga’s website here.

alligga flaxseed oil porkRoasted Pork Tenderloin with Charred Brussels Sprouts

    • 4 pork tenderloins
    • 1 1/2 lbs brussels sprouts
    • 1/2 cup Alligga Flaxseed Cooking Oil
    • 1/2 lemon
    • 1/3 cup chicken stock
    • 1/4 cup parmesan cheese grated
    • salt to taste

Preheat the oven to 400°F
Trim the excess fat and silver skin from the pork tenderloins, then pat them dry with a paper towel
Season the pork tenderloin with salt, add a ¼ cup of the flaxseed oil to a frying pan and heat over medium high heat until the oil is hot enough to sear the pork, but not hot enough that the oil begins to smoke
Sear all sides of all 4 pork tenderloins until they are a nice golden brown, then place the pork tenderloins into the oven for 4 minutes
Remove the pork from the oven, flip them all over and continue to cook them in the oven for another 4 minutes
Remove the pork from the oven and transfer to a plate or cutting board and allow the tenderloins to rest for 10 minutes before slicing and serving
While the pork is in the oven, trim the bottoms of the brussels sprouts and remove the outer leaves, if the sprouts are larger, they may be cut in half
Place the brussels sprouts into a pan with the remaining ¼ cup of flaxseed oil and a pinch of salt, then put over high heat to allow the brussels sprouts to char on the exterior
While the brussels sprouts are charring, toss them in the pan to allow all sides to char evenly
Once the sprouts are evenly charred, reduce the heat to medium and add the chicken stock and lemon juice
Allow the chicken stock to cook the brussels sprouts through and reduce down to almost dry in the pan
Remove from the heat, add the parmesan cheese and serve with the pork tenderloin.

alligga flaxseed oil flax crackersFlax and Sesame Crackers

    • 1/4 cup Alligga Flaxseed Cooking Oil
    • 1/4 cup Alligga ground flaxseeds
    • 1 cup all purpose flour
    • 1/4 cup sesame seeds black or white
    • 1/2 cup parmesan cheese
    • 1/2 tsp garlic powder
    • 1 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1 large egg

Preheat the oven to 350°F
Mix together the flaxseed oil, sesame oil, soy sauce and egg
In a large bowl, mix together the ground flaxseeds, flour, sesame seeds, parmesan cheese and garlic powder
Add the liquid ingredients to the dry ingredients and blend well to create a dough
Roll the dough out on a piece of parchment paper until 1/8 of an inch thick
Transfer the parchment paper with the rolled out cracker dough onto a cookie sheet
Score the crackers into desired shapes directly on the parchment paper which it was rolled out on and bake for 8 minutes, then rotate the pan and continue to bake for another 7 minutes until the crackers are slightly browned
Remove the crackers from the oven and cool slightly before breaking apart into crackers
Cool crackers completely and store in an air tight container

alligga flaxseed oil maple bacon cupcakesMaple Bacon Cupcakes with Butter Pecan Frosting

  • 8-10 slices double smoked bacon uncooked
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup maple syrup
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 1/2 cup Alligga Flaxseed Cooking Oil
  • 1/2 cup buttermilk

Preheat the oven to 350°F
Cut the bacon into small pieces and over medium high heat, render out the fat and crisp the bacon
Cool the bacon and the fat and keep aside for later use
In a large bowl, combine the flour, baking powder, baking soda and salt.
In another bowl, whisk together the eggs, maple syrup, vanilla, maple extract, flaxseed oil and buttermilk.
Combine the liquid ingredients with the dry ingredients and fold gently until well mixed.
Fold the bacon and fat into the muffin batter then portion into the paper cup lined muffin tins.
Place the muffins into the oven and bake for 10 minutes, rotate the cupcakes then continue to bake for another 10 minutes or until a skewer inserted into the center comes out clean.
Cool the cupcakes completely before frosting.

Butter Pecan Frosting
Place the pecans into a blender or food processor to chop until extremely fine in texture and consistency
Cream the butter until it is completely softened, then add the powdered sugar, cinnamon, salt, milk and vanilla
Cream the ingredients together until it is of frosting consistency
Fold in the finely chopped pecans, place into a piping bag with desired tip and pipe onto cooled cupcakes

Chef Alana Peckham

Alana Peckham was born and raised in Vancouver. She studied at the Dubrulle International Culinary Arts institute, earning her Culinary Certificate in 2002 and Pastry Certificate in 2003. She notes that her cooking style, while firmly grounded in the traditional French culinary techniques she learned at Dubrulle, is also influenced by her cultural heritage as a Chinese Canadian. After graduation Alana worked at a number of prestigious lower mainland restaurants including Feenie’s, Lumière, CRU, and Hart House. She is known for her longstanding commitment to using only the freshest and best ingredients, so she was naturally attracted to the idea of working with Alligga, which is an all-Canadian flaxseed distributor. As Alligga’s Corporate Chef, she creates mouthwatering cuisine using healthy and natural ingredients.

PNE Fun Eats at the 2015 Fair

Check out the new concerts, shows, attractions and PNE Fun Eats at The Fair!

We’re heading to the PNE this weekend, and not sure what we’ll eat. Fortunately we’ve got a few tips from our friends and the number one item according to Sean Neild of Flavour Town Adventures is the Fat Elvis Sandwich. Check out his review of many of the PNE items here. Guess we better put that on our list!

PNE Eats Fat Elvis

ROCKY POINT ICE CREAM – Fat Elvis A stuffed sweet brioche bun with chocolate ice cream, local strawberry jam, crunchy peanut sauce, and sliced banana grilled to perfection to create a warm crisp outside and cold crunchy goodness inside. Located on the Main Line.

jurassic pork mac and cheese

REEL MAC AND CHEESE – Jurassic PorkClassic Gourmet Macaroni and Cheese topped with pulled pork and crispy onions. Located on the Main Line

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HOUSE OF GOURMET BURGER – Maple Bacon Donut Burger Two maple glazed donuts surround a beef patty, american cheese and bacon. Located South West of Playland beside Keepers Doll Factory.

red velvet chicken strips

PUB GRUB – Red Velvet Chicken Strips Already Delicious Grade A Chicken Strips dipped in Red Velvet Cake Batter and cooked again so they’re twice as nice. Located on the Main Line.

Molson Canadian Cider Night at PICA

As you know we love to cook, so when Molson invited us down to sample their new cider and learn some new cider-based recipes at PICA, we happily showed up with our aprons on! This is an excellent example of how to promote a product. The cider is refreshing and we got to know more about it while having some fun and an excellent meal; newsworthy stuff!

PICA Spot Prawn

Spot Prawns

PICA Spot Prawns with Molson Cider

A reception with Molson’s new Canadian-sourced and made apple cider was followed by a spot prawn sacrifice by Chef Julian Bond and a delicious salad resulted.

Chef Michael Smith PICA

Molson Canadian Cider Reduction

Halibut Cheeks

Chef Julian Bond and Chef Darren Clay split our group in two and we made all sorts of mess while we learned the in’s and out’s of the PICA kitchen. Michael and I focused on the fritter batter and the cider reduction and assisted in assuring the halibut was cooked properly.

Chef Darren Clay PICA

kichenaid

Kitchenaid Pasta Rolling

I rolled out some pasta. We’ve got the Kitchenaid pasta maker at home, so a little supervised practice on my techniques was welcome. More home pasta coming up soon.

The results!

Molson Canadian Cider Poached Spot Prawn Salad

Cider Poached BC Spot Prawn, Micro Kale and Apple Salad Citrus Caviar

Halibut Cheeks

Sautéed Halibut Cheeks Tagliatelle with Cider Reduction, Ancho Chilli and Sweet Pea

Rhubarb and Apple Fritter

Rhubarb and Apple Fritter Injected with Cider and Vanilla Custard with Lemon Creme

Molson Canadian cider

Recipes below for you home chefs!

Pan Seared Halibut Cheeks Yields: 2-3 servings 

Ingredients:
4 – 8                Halibut Cheeks (about 10oz)
Salt and White Pepper to taste
1 tbsp              Olive Oil

Method:

  • Pat the halibut cheeks dry, and then season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook and sear one minute on each side, or until almost cooked through. Transfer cheeks to a plate.
  • Return the cheeks to the skillet and add the cider reduction and heat them in the sauce until cooked through, about two minutes.

Cider Reduction

Ingredients:

2 cups     Apple Cider or Pressed Apple Juice
2 cups     Chicken Stock
1                Cinnamon Stick
4                Whole Cloves
4                Black Peppercorns
2                Sliced Shallots

Method:

  • Combine the apple cider, beef stock, cinnamon stick, peppercorns, and shallot in a 2-quart saucepan, and bring to a boil over medium-high heat.
  • Reduce the heat so that the liquid just simmers, and cook until the mixture, including the seasoning, has reduced to 1 cup, 35 to 40 minutes. (Have a liquid measure nearby so that you can check the volume as necessary.)
  • Let the sauce cool for a few minutes; then strain it through a fine-mesh sieve into a bowl, discarding the shallot and spices. Set aside.

Tagliatelle Pasta Dough

Ingredients:

250g             All Purpose Flour
4                      Egg Yolks
1                      Egg
3 Pinches   Salt
50ml             Water
1tbsp           Olive Oil

Method:

In a food processor, pour in all of the dry ingredients and olive oil, and mix until it comes to a coarse cornmeal consistency.

  • Add water and mix until it comes together in a dough ball.

Rhubarb & Apple Fritter

Apple & Rhubarb Compote Ingredients: 

¼ cup                          Fresh Orange Juice
¼ cup                         Sugar
1 bunch                     Rhubarb (trimmed, washed, cut into 4cm lengths)
4                                  Apples (peeled, cored, halved, each half cut into large dice)
1 x 3cm-wide  strip   Orange Rind (pith removed)
1                                  Cinnamon Stick

Method:

  • Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
  • Add the rhubarb, apple, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool before adding to Fritter dough.

Fritter Ingredients:

312g              All Purpose Flour
1 tsp               Salt
1 tsp               Baking Powder
½ tsp              Baking Soda
65g                 Sugar
1                      Lemon (zested)
1                      Egg
1                      Egg White
300g             Buttermilk
56g                 Butter (melted)

Method:

  • Sift together flour, salt, baking powder, baking soda, sugar, and lemon zest
  • Whisk together whole egg, egg white, and buttermilk, and temper in melted butter
  • Whisk the egg mixture into butter, do not overmix
  • Add the compote, let stand for 30 mins. Then deep fry in oil (365°F) 

Cider & Vanilla Custard

Ingredients:

1 cup               Whole Milk
½ cup              Sugar
½                       Vanilla Bean (split lengthwise, seeds scraped)
Pinch               Salt
4                         Large Egg Yolks
¼ cup               Cornstarch
1 cup               Apple Cider
2 tbsp              Unsalted Butter (cut into small pieces)

Method:

  • In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  • In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, add the apple cider to the raw egg mixture. Then slowly pour about ½ cup of the hot milk mixture into the egg-yolk/cider mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes (or it coats the back of a spoon). Remove and discard vanilla bean.
  • Add the butter, and beat the custard with a wooden spoon until the butter melts and is incorporated.
  • Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (or whisk by hand) 

Lemon Crème

Ingredients:

250g                Sugar
125g                Lemon Juice (fresh)
8g                    Lemon Zest
120g                Egg Yolks
100g                Unsalted Butter Chunks

Method:
 

  • Measure the sugar into a stainless steel bowl and then whisk in the lemon juice/zest, followed by the egg yolks.
  • Place over a bain-marie and cook until thickened, whisking occasionally. Once cooked, strain into a container and cool until the mixture reaches 32°C.
  • Add the butter and emulsify with an immersion blender.
  • Place plastic wrap on the surface and refrigerate.

The Queen Declares “Let them Eat Scones”

Our pal and fellow food writer, Tara Lee, has come out with some very tasty sounding baked goods and is debuting The Scone Queen at Baker’s Market, May 24, June 7 & 14.

At the Market, they’ll be three different kinds of scones:

  • Cardamom and currant
  • White chocolate and dried sour cherry
  • Aged cheddar and chive (sweet and savoury)

Tara stated that  “scones have been a personal and family obsession for quite some time!” The Queen also suggests that you enjoy them with copious amounts of butter and/or clotted cream

If your heart and stomach are calling out for scones, please email me Tara sconequeenyvr@gmail.com, and let her know the number and kind of scones you wish to purchase, and the Baker’s Market date for pick-up.  They’re also great for freezing for later tea-time enjoyment.

You can find out more details (including her story on the “About” tab) at https://sconequeen.wordpress.com.

 

Grocery & Specialty Food West Crowns the Top 10 Most Innovative Products

We helped judge this competition and while our choices were far different, we still tip our hats to all the winners! We did put a vote in for the perogies though!

Showcase shines a spotlight on the best products, food and trends coming to a store near you! 

The Canadian Federation of Independent Grocers announced their Top 10 Most Innovative products from the annual Grocery & Specialty Food West show. Western Canada’s annual tradeshow for independent grocers celebrates specialty, artisanal, global and gourmet, a gastronomical affair for food retailers and manufacturers ready to do business.

The show takes place from April 13-14, 2015 at the Vancouver Convention Centre East, and brings together more than 300 booths, and over 160 exhibitors, on the 65,000-sq.-ft. trade floor. Expert judges in food and media handpicked 10 products from the New Product showcase based on uniqueness, buzz and innovation.

Top 10 Most Innovative Products (no particular order):

The Canadian Federation of Independent Grocers (CFIG) is a non-profit trade association founded in 1962, which continues to be a collaborative community, equipping and enabling independent, franchised and specialty grocers for sustainable success. Representing over 4,000 grocery retailers, independents account for more than $13 billion of the grocery market share in Canada. CFIG provides numerous programs for operational excellence and fosters solid relationships among retailers and suppliers.

www.cfig.ca

Sipping Wine and Crunching Crisps

Wine-and-Chip-PairingsFor the month of April BC Liquor Stores and select BC independent wine shops are providing a free bag of Miss Vickie’s potato chips with a Woodbridge by Robert Mondavi Wines purchase, along with a $2 off coupon neck tag.

What’s the deal here? Well grab a bag of chips, a couple glasses, fill with vino and plop yourself down in front of the TV and have a bit of a nibble and you’ll see the pairing works. The Merlot brings out the sweetness in the Balsamic Vinegar chips, and the Sea Salt brings out a bit of acidity in Pinot Grigio. The other chips were gone before I could test out the pairing, they are that good. So why not get thee to a liquor store and stock up for the weekend and #UnwindTogether with a loved one or friend by pairing the two together one of your own favourite TV series.

Play along on social media for extra fun:

#unwindtogether  @Woodbridge_Wine @RealMissVickie

Be Mine

Are you prepared for Valentine’s Day, or do you still need some sweet treats for the loved ones in your life? We’ve got a list of a few decadent creations you can pick up to ensure the foodies in your life love you even more!

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Whether you need a four piece treat ($8.50) or a larger box or lace heart ($49.50), Chocolatas in Granville Island has a selection of gorgeous locally made chocolates just waiting for you.

temper

West Vancouver’s Temper Pastry features 4 heart shaped chocolates; 70% dark chocolate ganache, mango martini, raspberry & lemon and strawberry caramel and a beautiful selection of chocolate heart shaped boxes filled with truffles and chocolates and our signature Valentine’s Temper Bear. You can also order one of their individual heart shaped caramel and chocolate mousse cakes.

Beta 5 cream puff

Over at Beta 5, they’ve painted their cream puffs red! Available now thru February 14th! A four-pack is ($16).vietnamese coffee: coffee + blonde chocolate cremeux  |  coffee + condensed milk chantilly raspberry earl grey: raspberry mousse  |  earl grey custard  |  vanilla chantilly dark chocolate caramel: whipped dark chocolate ganache  |  dark chocolate and caramel cremeux  |  salted caramel  |  dark chocolate salted caramel: caramel chantilly  |  salted caramel  |  flaked sea salt. Pick up at 413 Industrial Avenue.

Faubourg

It’s all about the pastries at West Van and Kerrisdale’s Faubourg .Wow them this Valentine’s Day with a Pink Macaron Heart, Passion Delight, Valentine’s Éclair, Milk and Dark Lipstick or Mini Marshmallows!

chocolate arts

Chocolate Arts has the gorgeous Eternity, a stacked pair of hollowed out chocolate hearts filled with 21 assorted chocolates and truffles, Paramours who prefer their sweets tempered with a dash of salt will delight in the Soul Mates duo of tiered heart shaped chocolate shells, filled with salted toffee wafers. For something a touch more whimsical, the Mi Amore hides 14 assorted chocolates and truffles within its crisp chocolate shell and is decorated with more edible red hearts.

ganache

Ganache Pâtisserie is announced two new creations for this upcoming Valentine’s Day, two versions of the traditional gâteau Concorde.  A harmony of fruit and floral accents, Saint Valentin Concorde Framboise et Rose 2015 ($28.95) layers a raspberry mousseline, lychee mousseline and rose water-raspberry gelée with layers of rose scented meringue while its top is finished with vanilla chantilly cream, crispy raspberry meringue sticks, fresh raspberries, white chocolate hearts and candied rose petals.  For the chocolate lovers, Saint Valentin Concorde Café Chocolat 2015 ($28.95) is composed of malted cocoa meringue layers, a dark chocolate coffee ganache, a malted chocolate mousse and coffee parfait while vanilla chantilly cream, crispy cocoa meringue sticks, milk chocolate hearts and malted chocolate marshmallows decorate its top.  Available in a 4″ size made for 2, both Saint Valentine Concorde Framboise et Rose 2015 and  Saint Valentin Concorde Café Chocolat 2015 will be available starting February 7th and pre-orders are strongly recommended for pickups on Valentine’s Day, Saturday February 14th. Visit Ganache at 1262 Homer Street in Yaletown.

Tracycakes Cupcakes

cookie bouquet

Out in Langley and Abbotsford Cookie Bouquets and Cupcakes are all the rage at Tracycakes Cafe. Order easily online for pickup!

Urban Tea Merchant

The Urban Tea Merchant might be the spot to visit should your love, love tea? The Love Me Keepsake Tin Tea is fine green tea and fragrant floral blossoms. 150g of loose Love Me Tea retails at $60.

They’re also doing a special Valentines Day Tea Feb 13-15.