Seigo Nakamura, CEO of Aburi Restaurants Canada 

Aburi Restaurants Canada is pleased to announce the opening of its second Vancouver establishment, Minami Restaurant, on June 5, 2012 at 1118 Mainland Street in Yaletown. This is the sister project to Miku Restaurant, located in Coal Harbour, which opened in 2008.

“I am thrilled to unveil my vision for Minami to the Vancouver community,” explains Seigo Nakamura, CEO of Aburi Restaurants Canada. While still playing an active role operating eight restaurants with his Japan-based company, Tora Corporation, Seigo is now focusing on North American expansion. “It is my goal to create an environment that is truly unique, combining the beauty of Japanese culinary flavours and textures, with the creative arts and quality service.”

Minami, written in Japanese kanji characters means ‘a beautiful wave,’ and is also the name of Seigo’s youngest daughter.  Miku, his other Vancouver restaurant, was named after his eldest daughter.

Spanning over 8000 square feet of floor space, Minami will be a dynamic space for dining and entertaining, which will include two private dining rooms, a seated lounge, a hidden sun-filled patio and a custom-built sushi bar.

Award-winning design and architect firm, OMB, has transformed the space into a modern dining environment with influences of Japanese aesthetics. Project led by principal, Michelle Biggar, design elements are a creative interpretation of Minami’s meaning, and has been built using local and sustainable materials.  As an addition, guests can expect to see stunning, vibrant murals covering feature walls by internationally renowned mural painter from Kyoto, Japan, Hideki Kimura.

The menu will offer signature favorites of the Aburi Restaurant brand, such as the Aburi Salmon Oshi Sushi and Chicken Nanban, along with innovative and contemporary Japanese cuisine exclusive to Minami.  Seasonal and regional ingredients, as well as Ocean Wise seafood options are integrated into the dishes to reflect the diversity of responsible food choices.  An essential element of the dining experience will be heightened by the chef’s Zekkei style of plating – a Japanese term literally translated to ‘a superb view,’ by incorporating specialty porcelain plate ware called Arita Yaki.  Each piece has been handpicked by Seigo, and custom-designed by the pottery artisans of the Arita region in Japan.

The Minami bar will feature an extensive sake list, wine menu, and cocktail program designed by the highly-acclaimed 2010 Vancouver Magazine’s  ‘Bartender of the Year,’ Shaun Layton.

The full website for Minami Restaurant will launch on June 15, 2012. For live updates, please follow our Twitter feed and find us on Facebook.

About Aburi Restaurants Canada          

At the age of 25, CEO of Aburi Restaurants Canada, Seigo Nakamura became president of his father’s business, Tora Corporation.  With industry passion in his bloodline, Seigo always knew international expansion was a must.  Upon his first visit to Vancouver in 2007, he immediately envisioned revolutionizing the sushi scene by introducing Aburi sushi to one of the world’s most competitive sushi markets.  In 2008, Miku Restaurant was born and the Vancouver community welcomed and embraced Seigo’s signature Aburi style cuisine.  Adopting ‘ningenmi’ as the corporate philosophy, the term encompasses the belief that success can only be achieved when it is built upon the passion and pride from each individual embracing ningenmi at heart.  With Minami Restaurant opening in June, Seigo will be continuing on expanding and building the Aburi brand across Canada.

Widely recognized for their innovation and promotion of new Canadian cuisine and our country’s artisan beverages, the Coast to Coast – A Canadian Tribute to Bacon window reinforces Edible Canada’s mission to support and showcase artisan culinary producers and our vast food culture. The hours of operation will be 11am to 7pm daily.

Coast to Coast – 100% Canadian Bacon Menu

West Coast Cobb Salad  $10.00
Bacon Lardons, Heirloom Tomatoes, 
Quebec Blue Cheese, Smoked Salmon

Bacon & Duck Rillette Poutine $8.50
Canadian Cheese Curds, Caramelized Onions

Two Rivers All Beef & Bacon Whistle Dog $8.00
Smoked Canadian Cheddar, Fried Onions, Bacon Jam

BLLT – Bacon, Lettuce, Lobster & Tomato   $12.00
Bacon Aioli, Heirloom Tomatoes, Butter Lettuce, Swiss Roll

Crispy Fish & Bacon Tacos  $7.00
Ontario Pickerel, Crispy Bacon, Apple Radish Slaw, Spicy Mayo

Box O’ Bacon (6 Strips) $8.00
Pepper Candied Bacon with Rye Chocolate Ganache Dipping Sauce

Sweet

Cadeaux Bacon Cinnamon Sticky Bun $5.00

Bella Gelateria Bacon Chocolate Gelato $5.50

“To Die For” Bacon Banana Bread with Whipped Maple Butter $6.00

After The Sutton Place Grande Hotels Group bought The Meridian Hotel (now the Sutton Place Hotel Vancouver), the management implemented new events to increase local traffic to the dining areas, and afternoon tea at the Fleuri Restaurant was born.  The tea is served daily from 2:30pm until 5:00pm, except Sundays, when it’s served from 3:00pm until 5:00pm.

The custom of drinking tea originated in England when Catherine of Bragança married Charles II in 1661 and brought the practice of drinking tea in the afternoon with her from Portugal. While living in Woburn Abbey, Anna Maria Russell, Duchess of Bedford is credited as the first person to have transformed afternoon tea in England into a late-afternoon meal rather than simple refreshment.  I thank them both.

At Fleuri you’ll choose your tea from the selections from Tea Leaves loose tea selection.  Sandwiches are made to order and therefore incredibly fresh.  There’s plenty of them, this is a generous tea service, priced at $28.

Green Pea Shoots, Endive, Cucumber & Cream Cheese

Smoked Salmon Pinwheel with Capers

Black Forest Ham & Brie with Mini Croissant – a buttery little number

Raspberry Chicken Brioche

Strawberries in Sabayon

Orange Cupcakes 

Chocolate Pecan Caramel Dome

Smores Spoon

Blueberry Scones with Devonshire Cream and Assorted Preserves

The team from Edible Canada, Chef Tom Lee, Sous Chef Jack Lin and the kitchen crew replicated her dishes for what was a full house.  From fiddleheads, gnocchi and halibut to cookies and cupcakes, guests watched her whip up the recipes and dined communal style with BC Wines to pair.

I’ve included her recipes and my photos of the evening for your viewing and cooking pleasure.  Hope this inspires some time in the kitchen.

There’s more Guest Chefs this summer at Edible Canada – click here to register.  And yes, I will be back.

First course was a spring-inspired fiddlehead and radiccio salad.  Fiddleheads are in season only briefly, but if you blanch them you can freeze a few to last through the year.  Just be sure to always cook these little delicacies for about 10 minutes.  Great in a stir-fry, omelette or quiche as well.  Olson also recommends artichokes or snap peas if you can’t find fiddleheads.

Fiddlehead Salad with Pickled Red Onions & Maple Toasted Pecans

Serves 6

A magical combination of varied colors and textures builds a salad that reaches new heights of complexity without being complicated. The three main elements that create such harmony are all delectable and versatile on their own.

Pickled Red Onions

Makes about 4 cups (1 l)

4 cups sliced red onions 1 L

1/3 cup sugar 80 mL

1/3 cup honey 80 mL

1 cup dry white wine 250 mL

¼ cup lemon juice 60 mL

1 tsp salt 5 mL

Simmer all the ingredients, uncovered, over medium heat until the onions are tender and the liquid has evaporated, about 10 minutes. These can be refrigerated for up to 6 weeks.

Maple Toasted Pecans

Makes 2 cups (500 ml)

2 cups pecan halves 500 mL

3 Tbsp pure maple syrup 45 mL

1 tsp ground black pepper 5 mL

Preheat the oven to 350°f (180°c). Line a baking tray with parchment paper.

Toss the pecans with the maple syrup and black pepper to coat. Spread the pecans on the prepared tray and bake them for 10 to 12 minutes, without stirring, until toasted. Let cool in the pan. As the maple syrup cools it will caramelize onto the pecans.

The pecans can be stored in an airtight container for up to 1 month.

Fiddlehead Salad Vinaigrette

3 Tbsp lemon juice 45 mL

1 Tbsp finely minced shallot 15 mL

½ tsp Dijon mustard 2 mL

1/3 cup grapeseed or canola oil 80 mL

2 Tbsp tepid water 30 mL

salt & pepper

1 Tbsp chopped chives 15 mL

Fiddleheads

3 cups fresh or frozen fiddleheads 750 mL

3 cups radicchio leaves (Treviso radicchio, 750 mL if available)

1 cup pickled red onions 250 mL

2/3 cup maple toasted pecans 160 mL

For the vinaigrette, whisk the lemon juice, shallot, and Dijon to blend. Gradually whisk in the oil until it’s incorporated, then whisk in the water. Season to taste and stir in the chives.

If using fresh fiddleheads, trim off the stem ends and soak them in water for 10 minutes. Wash thoroughly, rubbing gently between your fingers. Drain well.

Bring a pot of water to a boil and salt it generously. Blanch the fiddleheads until tender, about 5 minutes for fresh and 3 minutes for frozen (tasting is the best way to judge). Drain the fiddleheads and shock them in ice water to halt the cooking process. Drain and chill until ready to serve.

To assemble the salad, arrange the radicchio on a platter. Toss the fiddleheads with the vinaigrette and arrange on the platter. Spoon the pickled red onions overtop and sprinkle with the maple toasted pecans. Serve immediately.

Fresh Take

• A fiddlehead embodies all that is spring. Small and delicate, these curly fern shoots are mild and have an almost creamy taste similar to artichoke hearts. It’s worth noting that fiddleheads should only be eaten once cooked—blanching removes something called shikimic acid (long story short, an acid that is transformed and used in flu medications, but not meant to be consumed in its raw form).
• If you can’t find fiddleheads, don’t panic. You can use freshly cooked artichoke hearts or even blanched snap peas instead.
• Fiddleheads grow in damp forest beds and they take a bit of the forest with them when picked. If using fresh, take the time to soak and gently clean them. Frozen fiddleheads are already cleaned.
• The pickled red onions make a great condiment for burgers, grilled fish, or chicken, while the maple toasted pecans are a nice diversion on a cheese plate or even sprinkled on an apple tart or ice cream. Talk about versatile!

Second course was a gnocchi served atop a pepper coulis.  Make this coulis and serve with fish or chicken.  It’s a simple and flavourful way to dress up a dish.

Goat Cheese Gnocchi with Pepper Coulis

Serves 6

Potato gnocchi are filling and satisfying in winter, and fluffy ricotta gnocchi are pleasant in summer, so it follows that these gnocchi are the perfect dish to bridge the two extremes. Served in a bright, fresh-tasting sauce, this is truly a taste of spring.

Pepper Coulis

¼ cup olive oil 60 mL

1 cup diced onion 250 mL

2½ cups diced red bell pepper 625 mL

¾ cup dry white wine 185 mL

2 sprigs fresh thyme 2 sprigs

2 sprigs fresh oregano 2 sprigs

salt & pepper

Goat Cheese Gnocchi

4 oz fresh goat cheese, at room temperature 125 g

4 oz cream cheese, at room temperature 125 g

3 Tbsp finely chopped green onion 45 mL

2 Tbsp finely chopped flat-leaf parsley 30 mL

1 Tbsp finely grated lemon zest 15 mL

2 eggs, separated 2

1 cup all-purpose flour 250 mL

½ tsp salt 2 mL

For the pepper coulis, heat the oil in a saucepot over medium heat. Sauté the onion for 5 minutes, until translucent. Add the peppers and sauté for 3 minutes more. Add the wine and herbs and simmer, covered, until the peppers are tender, about 10 minutes. Remove from the heat and purée. Strain, season, and set aside.

For the gnocchi, beat the goat cheese and cream cheese until smooth. Stir in the green onion, parsley, lemon zest, and egg yolks until smooth. Fold in the flour. Whip the egg whites with the salt to soft peaks and fold into the goat cheese mixture in 2 additions.

Bring 16 cups (4 L) water to a boil and salt generously. Cut the dough in half. Roll out 1 piece into a log shape about ¾-inch (2 cm) in diameter and cut it into ½-inch (1 cm) pieces. Place on a floured tray and repeat with the second piece of dough. Drop the gnocchi into the water in 2 batches and simmer until they float, about 3 minutes. Gently remove with a slotted spoon. To serve, heat the coulis and spoon it into a flat-bottomed bowl. Gently place gnocchi on top.

Fresh Take

• Regardless of where you live, early to late spring is peak season for hothouse produce. Buying local hothouse peppers, tomatoes, and cukes is a perfect way to shop locally and enjoy great-tasting produce after a long winter.
• When handling and rolling out the gnocchi dough, feel free to generously flour your work surface and hands—these gnocchi will still remain soft and fluffy. The dough is delicate but not fragile, moist but not too sticky either. Once you cook them and taste your first one, you’ll see what I mean!
• This pepper sauce is simple and bright. If you don’t want to use wine, simply substitute the same measure of water plus 1 Tbsp (15 mL) lemon juice in its place.

Halibut is another seasonal product I always look forward to.  Olson suggests the asparagus with rhubarb hollandaise to pair.  I would cut out some of the sugar myself in this recipe, but adjust according to your taste.

Asparagus with Rhubarb Hollandaise

Serves 6

I have a weakness for a good hollandaise, especially when it’s served with asparagus in season. At the same time, rhubarb comes into its own, and its fruity acidity replaces a traditional wine or vinegar base for this warm, buttery sauce.

2 lb fresh asparagus 1 kg

Rhubarb Hollandaise

1¼ cups finely diced fresh or frozen rhubarb 310 mL

1/3 cup sugar 80 mL

2 sprigs fresh tarragon 2 sprigs

2 large egg yolks 2

3 Tbsp lemon juice 45 mL

½ cup melted butter 125 mL

salt & pepper

To Finish

butter, for sauté pan

chopped chives, for garnish

Bring a pot of water to a boil and salt generously. Trim the asparagus and blanch, uncovered, until tender (check by tasting as the time will vary depending on its thickness). Once tender, drain then shock the asparagus in a bowl with ice and water to halt the cooking process. Strain and chill the asparagus until ready to serve.

For the hollandaise, stir the rhubarb, sugar, and tarragon sprigs in a pot over medium heat. Simmer until the rhubarb is just tender, about 10 minutes. Remove the tarragon and keep the rhubarb warm (but not hot).

Whisk the egg yolks and lemon juice in a bowl over a pot of gently simmering water (making sure the bowl’s not touching) until the yolks hold a ribbon when the whisk is lifted. Whisk in the rhubarb mixture to warm slightly. Remove the bowl from the heat and gradually whisk in the melted butter (try to avoid adding any white solids that have settled at the bottom of the butter). Season to taste and keep warm (hollandaise should be prepared as close to serving as possible).

To heat the asparagus, simply warm it in a sauté pan over medium-low heat with butter and season lightly. Place the warm asparagus on a platter and spoon hollandaise overtop. Garnish with chives and serve immediately.

Fresh Take

• If blanching asparagus in boiling water (versus steaming), it’s important to boil it uncovered so that it retains its bright green color. And by shocking it with ice water, you halt the cooking and the green color will set, even when reheated.
• The principle behind a hollandaise is to gently cook the egg yolks so that they don’t scramble. The acidity in the lemon juice helps prevent curdling while the yolks hit their appropriate temperature. To be certain, you can always use a thermometer to check that the mixture reaches 160°f (71°c).
• Michael turned me onto this delightful springtime combination of rhubarb and asparagus. This dish used to be on the menu at Inn on the Twenty, a wine-country restaurant in the Niagara, when we worked there together. See, it’s okay to take work home with you sometimes!

Mijune Pak, aka Follow Me Foodie, joined the dinner crowd.

Anna Olson with Chef Tom Lee and Chef Jack Lin of Edible Canada

Earl Grey Chiffon cake with Maple Meringue Frosting was served up for dessert.  They served these as cupcakes, but making the whole cake would be a bit less work when it comes to icing.

Earl Grey Chiffon Cake With Maple Meringue Frosting

• Makes one 10-inch (25 cm) tube cake | Serves 16 to 20 •

This is a personal favourite. Infused Earl Grey tea lends a subtly fragrant citrus note to the chiffon, and the meringue frosting sweetened with maple syrup really adds something special.

Cake:

2 tea bags Earl Grey

3/4 cup (185 mL) boiling water

8 egg whites, at room temperature

1/2 tsp (2 mL) cream of tartar

1 1/2 cups (375 mL) sugar

2 1/4 cups (560 mL) cake and pastry flour

2 1/2 tsp (12 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) vegetable oil

5 egg yolks

1 tsp (5 mL) vanilla extract

1 tsp (5 mL) finely grated lemon zest

3 oz (90 g) milk chocolate, chopped and melted

1 recipe Maple Meringue Frosting (see below)

Preheat the oven to 325°f (160°c).

Steep the tea bags in the boiling water until the water cools to room temperature. Without squeezing out excess liquid, remove the bags, then top up the water to its original 3/4 cup (185 mL) measure.

Whip the egg whites with the cream of tartar until foamy, then add 1/4 cup (60 mL) of the sugar and continue whipping until the whites hold a medium peak. Set aside.

Sift the flour, the remaining 11/4 cups (310 mL) of the sugar, the baking powder, and salt into a large bowl or into the bowl of a stand mixer fitted with the whip attachment. Add the cooled tea, oil, egg yolks, vanilla, and lemon zest. Whip this mixture on high until it is thick, about 4 minutes. Add the melted milk chocolate and whip it on low speed until blended. Fold in half of the whipped egg whites by hand until they are incorporated, then fold in the remaining whites (the batter will be quite fluid). Pour this into a 10-inch (25 cm), ungreased tube pan.

Bake the cake for 50 to 55 minutes, until the top of the cake springs back when gently pressed. Invert the cake pan onto a cooling rack and cool the cake upside down in its pan. To extract the cake, run a spatula or knife around the outside edge of the cake, then tap the cake out onto a plate.

Use a spatula to spread the maple meringue over the entire surface of the cake (use a small spatula or butter knife to frost the cake inside the centre hole). Store the cake at room temperature until ready to serve and cover the interior cake with plastic wrap only once cut. The cake will keep for up to 3 days.

Maple Meringue Frosting

• Makes about 2½ cups (625 mL) •

dairy-free gluten-free

This frosting recipe can be interchanged with Seven-Minute Frosting (page 150), wherever you wish to add a hint of caramel from the maple syrup. Even though this recipe uses maple syrup, the frosting comes up a bright white colour.

2 egg whites, at room temperature

1/2 tsp (2 mL) cream of tartar

2 Tbsp (30 mL) sugar

3/4 cup (185 mL) pure maple syrup

1 tsp (5 mL) vanilla extract

Whip the egg whites with the cream of tartar until foamy, then add the sugar and whip the whites just to a soft peak.

Bring the maple syrup to a boil and cook uncovered and without stirring until it reaches a temperature of 242°f (117°c) on a candy thermometer. While beating on medium speed, carefully pour the maple syrup into the meringue by pouring it down the side of the bowl (this will help prevent splashing of hot syrup) and continue whipping until the mixture has cooled but is not quite room temperature, about 3 minutes. Stir in the vanilla. This frosting should be used immediately after making.

 Here is the dish in cake form from the book.

A platter of cookies finalized the deal, but I was far too full to indulge.  Now why didn’t I pack some of these to go though?

Apricot Walnut Thumbprint Cookies

• Makes about 3 dozen cookies •

My mom used to make thumbprint cookies dipped in walnut crumbs every Christmas, and these remind me very much of my childhood.

1 cup (250 mL) unsalted butter, at room temperature

1/2 cup (125 mL) packed light brown sugar

1 egg, separated

2 tsp (10 mL) finely grated orange zest

1 tsp (5 mL) vanilla extract

2 cups (500 mL) all-purpose flour

1/4 tsp (1 mL) salt

3/4 cup (185 mL) walnut crumbs (finely chopped walnut pieces)

1⁄3 cup (80 mL) apricot jam

Preheat the oven to 350°f (175°c) and line 2 baking trays with parchment paper.

By hand, with electric beaters, or using a standup mixer fitted with the paddle attachment, beat the butter and brown sugar until smooth. Beat in the egg yolk, zest, and vanilla.

Add the flour and salt, and mix until evenly blended. Spoon out tablespoonfuls of the dough and shape each into a ball. Whisk the remaining egg white in a small bowl. Dip each cookie into the egg white and then roll completely in the walnut crumbs. Place the cookies on the prepared trays, leaving 1 inch (2.5 cm) between them. Once all the cookies are on the trays, use the knuckle of your index finger to make an impression in the centre of each (they may be called thumbprint cookies, but it’s easier to use your knuckle).

Bake the cookies for about 15 minutes, until the walnut crumbs and the bottoms of the cookies are lightly browned.

While still warm, press the centre of the cookies down again to make more room for the jam, stir the jam to soften, then spoon a little into each cookie. Let the cookies air-dry for about 2 hours, then store. The cookies will keep in an airtight container for up to 5 days.

Raspberry, Lemon, And White Chocolate Rugelach

• Makes 16 large cookies •

Cream cheese is the secret to a tasty and flaky rugelach cookie. Because the pastry is just barely sweetened, it balances the sweetness of the jam and white chocolate.

3/4 cup (185 mL) unsalted butter, at room temperature

1/2 pkg (4 oz/125 g) cream cheese, at room temperature

2 tsp (10 mL) finely grated lemon zest

1 Tbsp (15 mL) sugar, plus extra for sprinkling

2 cups (500 mL) all-purpose flour

1/4 tsp (1 mL) salt

2⁄3 cup (160 mL) raspberry jam

2 oz (60 g) white chocolate, cut in chunks, or 1/2 cup (125 mL) white chocolate chips

For Brushing:

1 egg white

Beat the butter and cream cheese until smooth. Beat in 2 tsp (10 mL) of the lemon zest and the sugar.

Add the flour and salt, and stir until the dough evenly comes together.

Shape the dough into 2 discs, wrap each in plastic wrap, and chill for at least an hour.

Preheat the oven to 350°f (175°c) and line a baking tray with parchment paper.

On a lightly floured surface, roll out the first disc of dough into a circle about 12 inches (30 cm) across and just shy of 1/4 inch (6 mm) thick. Trim away the rough edges.

Stir the raspberry jam to soften it, then stir in the remaining 1 tsp (5 mL) of lemon zest. Spread half of the jam over the surface of the dough, right to the edges. Sprinkle half of the white chocolate over the jam.

Cut the dough into 8 wedges, and roll up each cookie from the large edge to its point, very much like a croissant, and place the cookies 1 inch (2.5 cm) apart on the baking tray. Repeat steps 6 and 7 with the remaining disc of dough.

Whisk the egg white until it is very foamy and brush each cookie with it. Sprinkle the cookies generously with sugar.

Bake the rugelach for 20 to 25 minutes, until they are an even golden colour. Let the cookies cool on the tray before removing to store. The cookies will keep in an airtight container for up to 3 days.

Egg-free variation

To make these cookies egg-free, simply brush the tops of the rolled cookies with milk in place of the egg white.

Note from Anna’s kitchen

To make smaller cookies, shape the dough into 4 discs instead of 2 and follow the same method. You will get 32 smaller cookies that bake in 16 to 20 minutes.

Pecan Lace Cookies

• Makes about 2 dozen large cookies •

Egg-free

These cookies are very close in style to Florentine cookies, and can be shaped or rolled while warm.

3/4 cup (185 mL) sugar

1/2 cup (125 mL) unsalted butter

1⁄3 cup (80 mL) whipping cream

2 Tbsp (30 mL) honey

1 cup (250 mL) rolled oats

1 cup (250 mL) chopped pecans (chopped to the size of oats)

1/2 cup (125 mL) coarsely chopped dried cranberries

Preheat the oven to 350°f (175°c) and line 3 baking trays with parchment paper.

Place the sugar, butter, cream, and honey in a saucepot, and bring to a boil, stirring often. Once a boil is reached, stop stirring and cook the mixture, occasionally brushing down the sides of the pot with water, until it reaches 239°f (115°c) on a candy thermometer. Remove the pot from the heat and stir in the oats, pecans, and cranberries.

Dip a teaspoon into water and use it to drop teaspoonfuls of batter onto the trays, being certain to leave 4 inches (10 cm) between them, as the cookies spread a great deal as they bake (you will likely fit only 8 cookies per tray). With wet fingers, gently press the cookies to flatten them a little, then bake them for 8 to 10 minutes, until they are a rich golden brown. See the note below to shape the cookies, or completely cool the cookies on the trays before removing. The cookies will keep for up to 3 days in an airtight container.

Note from Anna’s kitchen

To shape lace cookies, let them cool for about 2 minutes once they are out of the oven. Then lift the cookies with a spatula and place them on a rolling pin to create a curl, or on the underside of a muffin tin cup to create a dish that can hold ice cream, or roll them up into a cigarette-like cylinder to be a garnish for a custard or cake. This cookie batter can be made ahead and chilled for up to a week before baking, or it can be frozen for up to 3 months and thawed in the refrigerator before baking.

I interviewed Anna late last year when she came to town to Launch Back To Baking, the cookbook where the dessert and cookies are sourced from.  The other courses are from Fresh With Anna Olson.

NOTE – Recipes republished with permission from White Cap Books and Anna Olson.

http://www.annaolson.ca/

Spot On

It’s that time of year when you see chefs salivating over creative ways to cook and present wild BC Spot Prawns, a delicious delicacy that’s only available for six to eight weeks. Turns out less is more with these succulent pink, bite-sized beauties, so come in and enjoy our simple yet perfect preparation for a limited time. But be prepared to be addicted

Spring Menus

With the sweet smell of blooms, longer days and a nod to all-things fresh and local, we’ve spruced up our menu for spring. Highlights include White & Green Asparagus with Truffle shavings, Porcini Dusted Halibut Pave and sides including Fingerling Potato & Arugula Hash…hungry?

Best Patio

The readers of Vancouver’s Where Magazine have voted LIFT Best Patio. It seems our seawall perch over the Pacific speaks to locals and we thank you! As the only seaside rooftop patio in the city, come enjoy pinch-me views, tranquility around the fire-pit, warm hospitality and a relaxed vibe that makes you want to linger and star-watch

http://liftbarandgrill.com

“We are thrilled to be opening our restaurant in Burnaby” said Alex Tung, Executive Chef/Managing Partner of Cotto Enoteca.  “We chose the Capitol Hill area as the location for Cotto because of the highly dynamic and diverse neighborhood.  This area is comprised of families and residents who desire simple and delicious food, paired with extraordinary service.  We are very much looking forward to serving our new guests here at Cotto.”

Cotto Enoteca will be showcasing modern Italian cuisine, specializing in authentic Neapolitan style pizza and comforting house made pastas.  The menu will be steeped in Italian tradition, though updated with west coast sensibility and will be presented in an approachable and informal setting.  Chef’s “simple, yet elegant” cuisine will feature the natural beauty of local, sustainable and seasonal ingredients in an appropriate and sumptuous manner.  Showcasing the best ingredients of British Columbia and the traditional techniques of Italy, will be the overwhelming inspiration behind Cotto Enoteca.

The wine program will feature a considerable “by the glass” offering including an eclectic list of specialty wines focused solely on BC and Italian wineries.  The cocktail list will spotlight our interpretations of classic Italian inspired libations, while the beer menu will include a few classic Italian selections along with an exciting and highly specific craft beer offering.

Cotto Enoteca Pizzeria’s 55 seat dining room and 45 seat patio is located at 6011 Hastings Street in the Capitol Hill neighborhood of North Burnaby. For more information and current updates, follow our social media streams or contact Chef Alex Tung directly.

(604)808-4673 — cotto@yowzaculinary.com

http://www.cottoenoteca.com (coming soon)

http://www.twitter.com/cottoenoteca

http://www.facebook.com/cottoenoteca

http://www.twitter.com/chefalextung

SUMMER LIVING ON THE PATIO

The MARKET by Jean-Georges patio will officially be open for business as of May 18th.

Executive Chef Wayne Harris and the MARKET by Jean-Georges team are excited to offer an entire summer of patio pairing and parties. “Sip” locally inspired cocktails created by lead bartender Jay Jones, and “Savour” our fresh spring menu. The perfect spring and summer perch.

For Reservations call: 604-695-1115 Or Email: marketbyjg.slv@shangri-la.com

SUMMER COCKTAILS

Summer living at its finest. Award winning bartender Jay Jones has been hard at work creating a refreshing take on classic cocktails. The result is the most enticing cocktail list in Vancouver.  The Mint Julep (pictured), Coconut Mojito, and Blueberry Sangria are just a few examples of what you can expect this Summer at MARKET by Jean-Georges.

Reservations can be made at -
(604) 695-1115 or marketbyjg.slv@shangri-la.com

THE DELICIOUS ART OF NEGOTIATION

Discover the revamped power lunch at MARKET by Jean-Georges, guaranteed in 50 minutes or less. The internationally inspired flavours and award-winning wine list leave little room for debate. Which means you have more time to work out a deal over who gets to enjoy that last bite of dessert.

Reservations can be made at - (604) 695-1115 ormarketbyjg.slv@shangri-la.com

On May 11 Cooking for A Cause at the Georgia Cannery in Steveston, they marked this launch with a evening of entertainment, including performances by Mathew Good and the First Nations and singer Ta’Kaiya Blaney.  David Suzuki was on hand to deliver a keynote address and further inspired attendees to give generously to this cause.

On the culinary front, ingredients were sourced from the Great Bear Rainforest and chefs came together to present a variety of dishes showcasing these products.   Michael Stadtlander flew in from his farm in Ontario (Eigensinn Farm), King Pacific’s own Executive Chef Jesse McLeery and Pastry Chef Merri Schwartz were on hand in their chef’s whites, and local chefs included Robert Clark of C Restaurant, Nico Schuermans of Chambar, Andrea Carlson of Burdock & Co., Angus An of Maenam, Wendy Boys of Cocolico, Quang Dang of West Restaurant & Bar, Jonathan Chovancek of Kale & Nori Culinary Arts.

Using items such as sablefish, sardines, seaweed, mussels and octopus, the evening was especially geared towards seafood lovers.  Each dish was a tribute to the Rainforest and the ocean that surrounds it; the chefs captured nature on a plate.

Michael Stadtlander – One of the father’s of the recently trending farm to table cooking

Eigensinn Farm’s salmon, scallop, octopus and sablefish terrine

Michael Stadtlander

Brent Petkau – The Oysterman – Produces Courtesans on Cortes Island

West Restaurant’s Chef Quang Dang served steamed sablefish with blackened mushroom couscous grand fir emulsion

Andrea Carlson put out Dungeness crab wrapped in leak with creme fraich custard and elderflower ice

Halibut from Kale and Nori stinging nettle pesto and rhubarb gastric

Kale and Nori’s Jonathan Cho and Lauren Mote

C Restaurant – Robert Clark and Lee Humphries – honey lemon glazed octopus with a cuke salad, tzatziki and an oregano cracker

A closer look at the Halibut with the tinging nettle pesto and rhubarb gastric from Kale and Nori

King Pacific sardines atop a cracker with a consomme of cucumber

More of Quang’s steamed sablefish mushroom couscous grand fir emulsion

Maenam’s Hot and Sour Soup with Clams

Chambar’s Mussels at Cooking for a Cause

Wendy Boys – Cocolicio Strawberry rhubarb shortcake

Merri Schwartz – chocolate cremeux cherry seaweed cocoa nibs

Matthew Good

David Suzuki

Fresh Microbrews, local to each region, reflect the commitment to all things fresh at Earls

 In a commitment to promoting microbreweries across Canada, Earls Restaurants is pleased to present their new beer selection offering craft beers local to each region where restaurants are located – British Columbia, Alberta, Saskatchewan, Manitoba and Ontario.

With the growing emphasis on only fresh, made from scratch items on their food menu, and fresh squeezed juices, no artificial flavours on their bar menus, artisanal craft beers are an important part of the authentic flavours available at all Earls 60 restaurants.

Defined as small-batch beer made by independent, traditional breweries, craft beer is free of preservatives and stabilizers and created to be served shortly after brewing and bottling.

Keeping craft beers local ensures freshness as well as offering unique flavour profiles distinct to each region.

Beverage Director Cameron Bogue (Advanced WSET Level 3), who oversaw the selection of beers for Canada and worked with a tasting panel that included Executive Chef/Corporate Development Chef Reuben Major and George Piper, the long time wine buyer for Earls, noted it was both an envious and difficult task. “With all the fantastic breweries across Canada, it was very difficult to narrow down our favourite,” explained Bogue, “we conducted a blind taste test of nearly 200 beers in one afternoon alone looking to find the very best – the perils of my job!”

Microbrews are not new to Earls Restaurants, nor is the emphasis on great quality beers. Earls broke ground as the first restaurant in Canada to offer draught beer back in 1982, when only bars and taverns could offer it (Alberta’s Drummond Brewing) and that same year Earls’ first location in Edmonton broke ground again creating Albino Rhino, their own house beer made by, then microbrewery, Big Rock. Five years later Whistler Brewing Co. took over as the microbrewery producing the iconic house brand in the west. With the 2009 move into Ontario, Muskoka Brewing produces the house microbrew in the east. Both Whistler and Muskoka also create new seasonal flavours for Earls throughout the year.

Regional selections include:

British Columbia: Phillips Brewing Co. (Blue Buck Pale Ale, Slip Stream Cream Ale), Howe Sound Brewing Co. (Devil’s Elbow India Pale Ale, Four Way Fruit) Whistler Brewing Co. (Albino Rhino house and seasonal beers) as well as bottled microbrews  by Whistler Brewing Co. (Whisky Jack Pale Ale, Grapefruit Ale)

Alberta Alley Kat Brewing Co. (Aprikat), Big Rock (Traditional Ale), Whistler Brewing Co. (Albino Rhino house and seasonal beers)

Saskatchewan Saskatoon Brewing (Pale Ale), Whistler Brewing Co. (Albino Rhino house and seasonal beers)

Manitoba Fort Garry Brewing Co. (Pale Ale, Dark Ale), Whistler Brewing Co. (Albino Rhino house and seasonal beers)

Ontario Muskoka Brewing Co. (Cream Ale, Summer Weiss, Mad Tom IPA ), Mill Street Brewing Co. (Tankhouse Ale, Organic Lager), Steam Whistle Brewing Co. (Premium Pilsner) Albino Rhino (house and seasonal beers)

The new selection of beers is available now at all Earls Restaurants.

“I started out by looking for breweries that make a selection of beers, each unique to their style,” added Bogue. “What I found was a world-class selection of beers, bolstered by stories of entrepreneurship in their local communities – in other words, craft brewing with a purpose.”

SPECIAL EVENT

 In conjunction with the VANCOUVER CRAFT BEER WEEK Earls presents “Earls Gets Crafty”

Sunday, May 20^th from 4 pm – 6 pm  

$25 includes 8 beer samples, food and gratuity

Join BC Brew Masters from Phillips, Howe Sound and Whistler Brewing at Earls Restaurant, Yaletown and be part of the official launch of our new North America wide craft beer and microbrew program. We’ll sample all 8 of our BC craft beers and serve up some beer friendly appetizers from our new spring menu made fresh from scratch in our Yaletown kitchen. $25 includes 8 beer samples, food and gratuity. Tickets at  http://vancouvercraftbeerweek.com/2012/events/sunday-may-20th-2012/

About Earls

Earls Restaurants opened the doors to their first customer in 1982 creating, then setting, the standard for a new casual fine dining concept in North America. Aiming for a target well above fast food, without the airs or prices of fine dining, Earls is fun and casual, offering great food and service at a great price. With 63 locations throughout Canada, Washington State and Colorado, Earls remains a family-owned restaurant group started by Leroy (Bus) Earl Fuller and now run by his son, Stan Earl Fuller. A chain that doesn’t act like a chain, each restaurant opening is carefully overseen by the Fuller family with menus and service of the same high standards, while every location offers a unique design, thinks independently and is part of the local community – supporting local suppliers and hiring local staff. Today Earls is a steward of casual culinary culture with a global menu that features local ingredients and an award-winning wine list. Earls is considered to be one of the best companies to work for in North America, voted Best 50 Employers in Canada. The restaurant group continues to grow with new locations opening in Canada and the US. For further information, visit www.earls.ca.

Earls, where the kitchen is the soul, the bar the spirit, and our people the passion

Have (Hope Action Values Ethics) Culinary Society is an amazing culinary training school providing foodservice job training and job placement to individuals in Vancouver who have had many life issues that have made finding work difficult.  There are students with mental and physical disabilities, those facing poverty or addiction issues or homelessness.  Over the past 5 years Have has trained 500+ students and placed 75% of those students in the tourism and hospitality industry.

The school also houses 374 Cafe,  at 374 Powell Street, which is open for breakfast and lunch Monday through Friday from 8 a.m. to 2 p.m., and for Guest Chef Night dinners on one special Thursday every month.

HAVE Culinary recently launched Bites on Bikes, a delicious lunch delivery service.  Gourmet sandwiches with a homemade cookie and a San Pellegrino Limonata, can be delivered to you all over Downtown Vancouver on electric cargo bikes.

http://www.have-cafe.ca/#!bites-on-bikes

I have a huge respect for what this program is producing.  What better way to encourage learning and life changes than through food.  The training society hosts monthly Thursday night dinners and the last one was a combined effort brought to us by Amber Anderson and her crew at Have Culinary Training Society and Chef Kayla Dhaliwall, the Executive Chef at the nearby House Guest.

 Guests enjoy the Lamb Chop appies

 Students of Have Culinary Training Society

I was thoroughly impressed with the service, the flavours and complexity of the dishes and the whole execution of such an inspiring evening.  The stories of the students are touching and the pride they have now been blessed with due to this society shines through in their every action.

 Wild Spot Prawn Ceviche - Plantain Chip

Duck Confit Doubles – Indian Curried Duck, Spiced Potato Roti, Cucumber and Mint

Arctic Char – Smoked Char Spatzle, Summer Vegetables, Pernod Cream, Burnt Citrus

BBQ Braised Short Ribs – Creamed Corn and Bacon, Dungeness Crab, Potato Salad

Sour Cherry Cheesecake Basil Chocolate Pate, Red Velvet Sorbet, Macadamia Nut Toffee

The next dinner will be announced shortly on the Have website and by me at Good Life Vancouver of course.

http://www.have-cafe.ca/#!events