Category Archives: Cook

Quince Essential Hoiday News

Holiday Gifts for Foodies

Get a Gift Certificate for a Quince Studio Cooking Class or for shopping in our Kitsilano boutique food shop.

Or order one of our beautifully packaged Gift Bowls, filled with the Quince Essentials for the amateur chef in your life. Get the full details here.

Quince Express Christmas & New Year’s Dinner Menus

Whether it’s a romantic winter dinner for two, or a celebration with friends and family,

treat yourself to a fine dining holiday dinner in the comfort of your own home.

Our menus comes fully prepared, vacuum packed with simple instructions.

For all the details go to our website

Holiday Hors d’oeuvre & Desserts

Entertaining at home or need something special for a holiday pot luck party?

Order some of our wonderful hors d’oeuvre and  hors d’oeuvre platters,

prepared on our elegant white ceramic platters.

Or pick up some of our vacuum packed Express hors d’oeuvre,

easy for you to prepare and serve as  your own

(always a good idea to check or order ahead to make sure we have it).

For dessert, order our dessert platters or cakes,

or pick up Christmas cookies and hand made chocolates.

The Gift of a Healthier Lifestyle

inevitableInevitable Table is a Farm – To – Table private chef service that promotes healthy eating through local, sustainable food products obtained directly from the source.

Live Happier and Eat Better in 2010. Let us help you get started.

Limited Holiday Gift Certificates – $100

We are extending our food and lifestyle consultation service at a special Holiday rate. This is the ideal gift for those that desire guidance and support to meet personal health goals.

This service is based on our commitment to keep food:

  • Flavourful – enjoy delicious, quality food
  • Clean – remove processed food products
  • Balanced – understand healthy fats and wholesome calories

The 2- hour package includes:

  • Kitchen Consultation – Let us peek in your pantry and fridge, evaluate your needs, and help you restock with wholesome products.
  • Personal Shopping – We will provide pointers on how to shop seasonally and locally on a trip to your neighborhood grocery store.
  • Menu Planning – We will offer menu suggestions based on your schedule, needs, and goals.

Only 10 Gift Certificates available.


Perfect Pantry Basket – $200

Choosing the perfect Holiday gift is no easy task. We understand.

Our team hand- selected our favourite pantry staples and assembled a convenient, yet thoughtful gift that’s ideal for the food- lover in your life… or the friend that’s stuck with a mess of stale, processed foods.

We only choose natural, locally sourced, and practical goods that will improve one’s cooking, health, and lifestyle. Our selection is presented beautifully in a mixing bowl.

Example of Products:

  • 1 bottle of Renato Fenocchio Olive oil
  • 1 package 49th Parallel Yirgachiffe Coffee
  • 1 package Dao Tea
  • 1 box Himalaya salt
  • 1 jar beautiful peppercorns
  • 1 package dried handmade pasta
  • 1 package dried heirloom beans
  • 1 package wild long-grain rice
  • 1 jar Herbes de Provence
  • 1 can of the best canned tomatoes
  • 2 bars Theo artisan chocolate
  • 1 Recipe for Winter Salad of Roasted Pumpkin with Charred Radicchio and Pomegranate (pictured above)
    • 1 small roasting pumpkin
    • 1 pomegranate
    • 1 small head of radicchio
    • 1 jar artisan honey
    • 1 small bottle fine balsamic vinegar

Please Contact anthony@inevitabletable.com or Mel at 778-228-7932 to place your order

Araxi and Blue Water Cafe win Gourmand World Cookbook Awards

araxi-cookbookA note from TopTable proprietor, Jack Evrensel:

“Cookbooks may take years to compile and months to edit, but their real joy comes when you bring them home, and just cook.”

Our entire Top Table team is delighted to share with you that our two recently released cookbooks, Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant and Blue Water Cafe Seafood Cookbook have won Gourmand World Cookbook Awards for Best Chef Book in Canada and Best Seafood and Fish Book in Canada respectively, joining West: The Cookbook, which won Most Innovative Cookbook in Canada in 2008.

This great news came to us just yesterday from Madrid, and we wanted to let you know right away.
Araxi and Blue Water Cafe will now be entered in the Gourmand Best in the World competition, with the results announced at the Paris Cookbook Fair on February 11th, 2010.
I would like to especially acknowledge the efforts of chefs James Walt and Frank Pabst, each of whom spent many hours relentlessly testing their recipes, and making them accessible for the home cook.
Wishing you and your family a warm and happy holiday season.

With best regards,

Jack Evrensel
Proprietor

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Quince Holiday Update

quince-1tis the season to be … longing for a warm sandy beach

But for those stuck in this Northern Hemisphere rain forest, Quince is here to help you eat and be merry.

Quince Express Christmas & New Year’s Dinner Menus

Whether it’s a romantic winter dinner for two, or a celebration with friends and family, treat yourself to a fine dining holiday dinner in the comfort of your own home. Our menu comes fully prepared, vacuum packed and ready to pick up by 2:30om on 24th December.

Place your orders by December 21st.
Each item is packaged and priced for 2 portions.
Order the complete menu and we’ll include a baguette.

Christmas Dinner Menu pick up by 2:30pm, 24th December

Appetizer
Truffled Celeriac Soup $7.50

Escarole, Shaved Apple, Hazelnut Salad with
Warm Bacon Balsamic Dressing and a
Goat Cheese Crouton $16.00

Main Course
Buttermilk Brined Turkey Breast  $28.00

Pecan Brioche Stuffing     $12.00

Pomegranate Gravy    $9.50

Wild Rice with Cipollini Onion, Wild Mushrooms  $10.00

OR Garlic Mashed Potatoes  $6.75

Roasted Vegetables    $6.75

Cranberry Chutney $5.50

Dessert
Pecan, Chocolate & Kirsch Cherry Tarts $9.00

New Year’s Eve Dinner Menu pick up by 5:30pm, 24th December

Appetizer
Chacuterie & Antipasto Platter

OR

Cheese Platter

$30.00

Main Course
Rack of Lamb, Red Wine Sauce  $54.75

OR

Ahi Tuna Steak, Green Peppercorn Sauce $39.50

Potato Gratin    $7.50

Raspberry Galzed Beets  $6.75

Endive, Orange & Walnut Salad  $13.00

Dessert
Mini Hazelnut Dacquoise Cake,Prune & Mascarpone Butter Cream,

Poached Kumquats

$12.00

Holiday Hor d’oeuvre & Desserts

Whether you’re entertaining at home or need something special for a holiday pot luck party, order some of our wonderful hors d’oeuvre and  hors d’oeuvre platters, prepared on our elegant white ceramic platters. Or pick up some of our vacuum packed Express hors d’oeuvre, easy for you to prepare and serve as  your own (always a good idea to check or order ahead to make sure we have it). For dessert, order our hors d’oeuvre platters or cakes, or pick up a Christmas Stollen, Christmas cookies and hand made chocolates.

Holiday Gifts

Looking for the perfect gift for the foodie on your gift list? Order a Gift Bowl or pick up a Quince Gift Certificate, good for our Studio classes or to spend in the shop. For more information go to our website.

1780 w. 3rd avenue, vancouver, b.c. v6j 1k4
t: 604.731.4645    f: 604.731.4632
www.quince.ca
Make a fine dining reservation …at home

C Food Cookbook from C Restaurant

From the restaurant the Globe and Mail calls “the most original and exciting fish and seafood restaurant this country has ever seen,” comes a highly anticipated cookbook by owner Harry Kambolis and executive chef Robert Clark.

C Food brings the bold avant garde concepts of C Restaurant to the printed page in a stunning book full of images and recipes that are guaranteed to inspire. The book challenged executive chef Robert Clark, owner Harry Kambolis and photographer Hamid Attie to see ingredients from a different perspective. The result is an artful cookbook that is equally perfect for any kitchen or coffee table.

The book also showcases C Restaurant’s commitment and passions, which go far beyond the aesthetics of the plate. From its inception, C has led the way in serving sustainably harvested seafood from local waters and using ingredients that are homegrown. Sustainability is at the forefront of every menu created and the restaurant prides itself on its ability to serve up ethical luxury.

Readers will be inspired to think beyond conventional recipes like: Bayne Sound Scallop with Coriander Grapefruit Jelly and Pacific Oven Roasted Halibut with Parmesan Tuile and Arugula Puree.

Limited editions of the book are available for purchase from C Restaurant (604-681-1164) and Barbara-Jo’s Books to Cooks (604-688-6755) beginning in late October. Other retailers like Chapter, Amazon will be releasing the book in late November.

C Food is already receiving international accolades with invitations to events like the International Festival of Culinary Photography held in Paris each year.

Robert Clark is a graduate of George Brown College’s culinary training school. After apprenticing with some of Canada’s finest chefs, including Jamie Kennedy, Marc Thuet and John Higgins, Robert helped to open the celebrated Star Anise Restaurant before being recruited to C Restaurant in 1997. He proudly promotes Vancouver as a world-class culinary destination by participating in events in international culinary hubs like New York, Hong Kong, San Francisco and Beijing. As a founding board member of the Chefs’ Table Society of B.C., Clark’s belief in the importance of supporting a sustainable food system is being realized with the support of his fellow members. He works tirelessly to create new initiatives that bring local farmers and fishermen closer to the table.

Harry Kambolis is the owner and proprietor of C Restaurant. He has led the restaurant to win Vancouver Magazine’s Seafood Restaurant of the Year award for ten years in a row, as well as garnering countless additional accolades. A passionate environmentalist, Harry is currently collaborating with Vancouver Aquarium’s Ocean Wise program and aims to make C Restaurant a flagship of sustainability.

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Slow Cooker Comfort Food by Judith Finalyson

slow cooker275 Soul-Satisfying Recipes – by Judith Finlayson

My concept of comfort food is warm and welcoming and provides a sense of sustenance — a kind of culinary haven in a heartless world. But most of all it is delicious. When things seem grim, there is nothing like a mouth-watering bite of something delectable to set things right.  Or, as the ever-elegant M.F.K. Fisher reflected, “At the end [of a good meal] you know that Fate cannot harm you, for you have dined.”” – Judith Finlayson

This outstanding collection of 275 recipes combines the convenience of the slow cooker with dishes that make us feel better, evoking the warmth of home and family.  With everyday favorites, elegant entertaining, and meals that embrace a diversity of international flavours, Slow Cooker Comfort Food is a perfect addition to the kitchen, (especially during those frenetic back-to-school days,) and is destined to become a favourite in Canadian homes.

Responding to requests from her readers, in a unique colour guide on every page, Judith has included tips on halving recipes for single people and couples and has highlighted dishes suitable for entertaining as well as vegan and vegetarian friendly recipes, and a comprehensive feature on “understanding  your slow cooker” and food safety.

Judith Finlayson is a food writer, journalist and author.  After a long career as an author, journalist, editor, speechwriter and consultant, Judith Finlayson decided to transform her passionate love of cooking and interest in the culture of food into a second career. Her slow cooker books, The Healthy Slow Cooker, 175 Essential Slow Cooker Classics, The Best Diabetes Slow Cooker Recipes, The 150 Best Slow Cooker Recipes and Delicious & Dependable Slow Cooker Recipes have now sold over 750,000 copies.  She is also the author of 125 Best Rotisserie Oven Recipes and The Convenience Cook and The Complete Whole Grains Cookbook.  Judith Finlayson lives in Toronto.

Judith will be in Vancouver September 30th and October 1st and available for interviews.

She will also be teaching at Barbara Jo’s Books to Cooks Wednesday September 30th 6:30pm

Books To Cooks

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Araxi’s Cookbook

Araxi_cover_2x3Mountain + Valley + Ocean – Araxi’s elegant yet easily approachable cookbook
champions the seasons and its locale

From the pans of Whistler’s famed Araxi Restaurant and executive chef James Walt, to the pages of Araxi’s new cookbook, come seasonal recipes accessible to the home cook, and packed with regional flavours of ranch, field and sea.

Available at fine booksellers on October 3rd or online now, Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant, champions its locale in Whistler’s two distinct seasons: summer and winter.

Already, the book has received high praise from fellow chefs, and repeat guests of the restaurant, Gordon Ramsay and Heston Blumenthal. “What a book to have! Inspiring and creative–a must-have ingredient in any kitchen,” says Ramsay. “This book is full of the attention to detail, freshness and passion that makes eating at Araxi so special,” says Blumenthal.

A special harvest menu section showcases the region’s bounty with a tasting menu based exclusively on items grown, produced and harvested within 100 miles of the restaurant, epitomizing Araxi’s commitment to local, seasonal food and to the food and wine-producing communities that support the restaurant all year round.

Published by Douglas & McIntyre, also featured are more than 100 photographs by noted culinary photographer John Sherlock, as well as companion text by Jim Tobler, illustrating the essence of the place, and the talented team that has built the restaurant’s international reputation.


HOW TO PURCHASE

In person at Araxi or our sister restaurants in Vancouver: Blue Water Cafe, CinCin, and West.

Order
online for a personalized copy and receive complimentary shipping within Canada.

Or, pick up a copy at fine booksellers, including Barbara-jo’s Books to Cooks in Vancouver and Chapters locations across Canada.


FEATURED RECIPE

Herb-crusted Halibut with Pea Purée and Coriander Vinaigrette

Click here for the recipe. Also featured on pages 60-63 of the cookbook.


The culinary cornerstone in the heart of Whistler Village, Araxi enjoys a long-held international reputation for excellence in food, wine and hospitality. Executive Chef James Walt celebrates carefully sourced local ingredients from nearby Pemberton Valley farms, where he collaborates frequently with local growers. 4222 Village Square, Whistler, British Columbia, Canada. 604 932 4540, www.araxi.com.

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Ladies take note – It’s not the implants that’ll get ’em

bbq

Found this on Amazing Ribs – I’ve really been doing it all wrong all this time.  Screw perfume.

Amazing Ribs

If you want to attract men, skip the expensive implants and get a smoker for only a few hundred dollars. Wood smoke is a potent pheromone and you’ll have every man in the neighborhood hanging out on your porch! Click here for a buying guide to smokers (Note: I don’t sell them I just review them). Illustration by Gil Elvgren, 1958.

Whole Foods Market opens new Cambie store

State-of-the art facility boasts expert in-store team, more product selection and improved environmental features

Whole Foods Market is thrilled to announce the opening of its new Cambie store on Wednesday, April 29. As the largest Whole Foods Market location in B.C., Cambie offers the most diverse selection of local natural and organic products to better serve the Metro Vancouver community. With even more local varieties, Private Label 365 Everyday Organic and bulk selections to choose from, the Cambie store makes it easy to shop economically for the unique products customers are looking for.

Located at the corner of Cambie and West 8th Avenue, the 53,000-square-foot store offers skilled in-store specialists in all eight departments – including a certified naturopath, fishmonger and expert team of chefs; new and unique store amenities – including a build-your-own pizza bar and full-service charcuterie; an extended seafood selection – including Whole Opah, Yellow Fin Tuna and Mahi Mahi; and the largest collection of Private Label products in the Pacific Northwest region.

“We are really excited to finally open the doors to the newest Whole Foods Market store in B.C. to bring an even fuller selection of the freshest, highest quality products to our Metro Vancouver customers,” said Vicki Foley, PR Specialist for Whole Foods Market. “From the more than 600 new lines of grocery products to the impressive prepared foods and Whole Body departments, the new Cambie store will provide a best-in-class and budget-friendly shopping experience for customers on every visit.”

Whole Foods Market will kick off launch-day with a bread-breaking ceremony at 9 a.m. followed by a day-long celebration of food, music and community giving! The event will feature live musical performances by folk artist Haley Bonar and an appearance by famed local culinary queen Lesley Stowe. Whole Foods Market Pacific Northwest Regional President John Cougher and the new Whole Foods Market Cambie store team will be in attendance to present a $5,000 cheque to volunteers from Vancouver charity Growing Chefs – a group that unites chefs, growers, educators and community members in a food sustainability project – in support of their work to further awareness and growth of urban agriculture.

Built with a number of unique environmentally-conscious features, Cambie is the first Canadian Whole Foods Market store with LEED Certification – Leadership in Environmental Energy and Design – a Green Building Rating System that provides a suite of standards for environmentally sustainable construction. The new store also uses energy star-rated equipment, low-emitting paints and coatings and applies construction waste management practices to divert 50 per cent of construction materials from landfills.

Additional highlights at Cambie Whole Foods Market include:

A Living Wall at the entrance of the store designed to help bring nature back into our urban living environment and make the space healthy and livable
An extended selection of local products sourced within 100 miles
An 18-foot wall of bulk selections
Private Label Whole Catch Seafood – the first Whole Foods Market to carry the line in Canada
A Private Label wall with more than 350 products – the most complete line of any Whole Foods Market north of California
A full-service coffee bar featuring Whole Foods Market’s own Whole Trade Guarantee Allegro® coffee

Michi Sushi at Whole Foods Market

From Facebook – Yes, Michi Sushi will be available at the Cambie and Broadway location of Whole Foods Market beginning Wednesday April 29th. It’ll be the grand opening so it’ll be crazy, but I’ll be there in person so please come by and give me a hug -Whole Foods didn’t give me very much time to prepare and I really need one right now.
If you don’t feel like embracing the crowds or hugging my skinny frame, you can come visit the retail location at Broadway and Granville – Now open 7 days a week.
And if you’re really feeling lazy, don’t forget that we cater. Make an order of at least 20 rolls(feeds 6-7) and we’ll deliver it to your workplace.
I haven’t completed my first year in business yet and it’s been a wild ride. Thank you everyone for your wonderful support.
Love,
(This isn’t a press release, it’s facebook)
Kenny… or Kenneth… or special K… or whatever else you know me as.