The Corner Suite Bistro De Luxe is officially open
But….Chef Anthony Sedlak moves on…..From the media release
With the great anticipation and interest in The Corner Suite Bistro De luxe and Food Network’s Anthony Sedlak, several opportunities have developed for the young TV chef and his television and book career.
“ Initially it was possible for Anthony Sedlak to dedicate 40% of his time towards his TV and book requirements and 60% of his time towards The Corner Suite Bistro De Luxe. The last 8 weeks leading up to our opening that has shifted to about 96% of his time working towards new opportunities in his TV and book career that didn’t exist previously. After numerous long talks over February, Andre McGillivray and Steve Da Cruz of The Corner Suite Bistro De Luxe and Anthony Sedlak have come to the conclusion that these new time requirements are insurmountable. These are once in a lifetime opportunities for a young TV chef that we cannot deny him. With our greatest blessings we look forward to watching these projects become reality and Anthony will always be our great friend and ally. “
Andre McGillivray & Steve Da Cruz
Jason Liezert (former owner of Niche Restaurant in Victoria) has been the Chef de Cuisine since day 1 shifting the menu towards more rustic French at Heart dishes (croque madame, 48 hour cassoulet, terrine de campagne) including the longest cheese menu in BC with over 40 cheese selections available. Please view www.thecornersuite.com for the updates.
Aboriginal Cuisine by Executive Chef Daryle Nagata
For the rema
inder of February, The Pan Pacific Hotel Vancouver features the “Kla-how-ya” Aboriginal Village and Chef Daryle Nagata’s unique aboriginal-inspired, west coast maki rolls, smoked salmon on bannock and more, in their Café Pacifica or Cascades Lounge, starting at $10 each. I sampled some of these treats at an Aboriginal Tourism event. I am hoping they will extend the offering past February. Pictures are below.
Traditional Salish Cedar Salmon
Smoked Sturgeon on Mi’kmaq 4ct. Bread
Dene Reindeer Pate, Chockcherry Compote
Taltson River fry Bread with Mipkuzola & Cloud Berries
Bison & Wild boar Sausage, Mountain Cranberry Relish
Laurention Duck Confit (in potatoes – below)
Nunavut Arctic Muskox , Lingonberry Jelly (below)
East meets West: Aboriginal Sushi Maki Rolls are available at the Pan Pacific. Since Tojo invented the California Roll, it’s only fitting that another Vancouver culinary talent carries on to invent Aboriginal sushi.
East meets West: Aboriginal Sushi Maki Rolls
From the “Nunavut Roll”, made from Arctic Char and Sea Urchin, to the “Aboriginal Roll” incorporating Teriyaki Muskox and the “Vancouver 2010 Roll” featuring BC Dungeness Crab and 24 Carat Gold, traditional west coast cuisine has a whole new meaning at the Pan Pacific Vancouver.
Chef Nagata’s recipes:
Wild BC Cedar Plank Salmon
Ingredients
1 cedar plank (6 by 14 inches) 1 cup of maple syrup
2 salmon fillets (1 1/2 pounds, skin on) Salt and freshly ground black pepper
Directions
Soak cedar plank in salted water over night (or minimum 2 hours) then drain. Remove any bones from the salmon, rinse salmon under cold running water and pat dry with paper towels. Marinate in maple syrup for one hour.
Heat oven to 375°. Generously season the salmon with salt and pepper on both sides. Lay the salmon skin-side down on the cedar plank. Bake until firm to the touch in the thickest part of the fish, around 12-15 minutes. Serve the salmon right off the cedar plank.
Bella Coola Bannock Fry Bread
1 cup milk 1 tbsp fresh yeast
1 cup warm water 6 cups flour
1 TBSP salt 1 egg
1 tsp sugar 1 tbsp shortening
In a Bowl add ¼ cup of the warm water & sugar. Mix to dissolve the sugar and add the yeast. Cover and let yeast develop for 5 min.
In a separate bowl add flour, make a well and add the remaining warm water, milk, egg, salt , shortening and developed yeast mixture.
Kneed the dough for 10 minutes, cover and let rise for 2 hours in a warm area. Punch down after the first hour and again after the second hour before portioning to desired shape and size.
Fry bannock in a shallow pan of oil until golden brown on both sides.
Bannock bread was originally a Scottish recipe brought over by settlers, trappers and yoyagers a few hundred years ago. You will see many cooking styles of bannock that were developed by the vast array of aboriginal nations across the country. From fried, baked or roasted on a stick over fire. Recipes also vary from ones with yeast, baking powder to eggs & wild rice.
Recipes by Executive Chef Daryle Nagata, Pan Pacific Vancouver
FigMint Restaurant & Lounge Welcomes Karen Gin as New Executive Chef
Senior VP of Operations, Al Petrone, is pleased to announce that Karen Gin is the new executive chef at FigMint Restaurant & Lounge. She joins the restaurant at a very exciting time as the adjoining Plaza 500 Hotel will be rebranded as an Indigo boutique hotel by year’s end.
Passionate. Creative. Competitive. If you had to pick just three words to describe Gin, those would be a good place to start, but there is a whole lot more to this talented young woman. Gin has a wealth of experience, a love of the West Coast, and a burning desire to ensure that she exceeds every guest’s expectations.
“I am so excited about taking on this new challenge,” says Gin. “I love being part of a team, working under high pressure and tight timelines, being creative and sourcing out new products. I am really looking forward to bringing our guests a truly memorable experience. When they leave, I want them to say “Wow, that was a great meal, I’m coming back”.
Gin’s talent was readily recognized when she graduated from Vancouver Community College. She was hired by Fairmont Hotels to complete her apprenticeship at the Fairmont Waterfront Hotel in Vancouver. From there she moved on to the Fairmont Hotel Vancouver where she worked in 900 West, the fine-dining lounge.
She then got a call from Diva at the Met in Vancouver’s Metropolitan Hotel. She spent six and a half years in the kitchen there and worked her way up to the position of sous chef. While working at Diva, Gin placed fourth in the national competition to represent Canada at the prestigious Bocuse d’Or. From Diva at the Met, Gin moved back to the Fairmont Hotel Vancouver in the position of executive sous chef for a year and a half. Then in 2008, she stepped into her first Executive Chef role at Zin Restaurant and Lounge in the Pacific Palisades Hotel. When Zin was closed, FigMint lured Gin over to their kitchen.
Gin grew up in Vancouver as the youngest of five children in a Chinese-Canadian family. Her mother did a lot of cooking to feed her large family and Gin remembers all the kids gathered around the table rolling wontons with her mother. Gin was struggling through a science degree to be a marine biologist that her sister pointed out that her passion might be something completely different.
“She suggested that I try culinary school,” says Gin. “The idea appealed to me and, once I started, I never looked back. I loved the opportunity to be creative and competitive at the same time. I was always striving to be the very best in the class.”
FigMint Restaurant & Lounge is located at 500 West 12th Ave at Cambie Street. For reservations phone 604.248.4766 or visit www.figmintrestaurant.com
Dining Out for Life at Trafalgar’s Bistro
We wanted to let you know that we’re operating with a ‘business as usual’ policy – no marked-up prices, no automatic gratuity, and street parking is ample and free. e hope to see you soon…and GO CANADA GO!
Giving has never tasted so good! Trafalgars Bistro is a proud supporter of Dining Out for Life. n Thursday, March 25th we will be donating 25% of our daily food revenue to this wonderful charity that helps those living with HIV & AIDS. Chef Beltrano will be making mouths water with a special 3 course prix fixe menu for $35. All you have to do to help is join s for a night of fantastic food, wine & company (see menu below). Reservations recommended.
If you like local cheeses, meats & condiments, you’re going to love The Mouse & The Butcher atTrafalgars Bistro. Join us from 4pm Mon- Sat for a cheese or charcuterie plate featuring a rotating selection of B.C. products. Now there’s a elegant venue in the West Side to get your evening fix of the best things in life. Pair up your choices with our 2 oz wine pours, and you get your own personalized wine & cheese tasting!
Also, if you know of any ‘hidden gem’ local producers or have any favourites, send ‘em our way and they might be one of our monthly suppliers! Starting in March, we’ve got exceptional products from Little Qualicum Cheeseworks and Oyama Sausage Co. See ‘feature menus’ tab on our website for full list details.
Dining Out for Life
Thursday March 25, 2010
Fettuccini & Meatballs
~minted tomato sauce,piave,olive oil~
or
Roasted Portobello Mushroom
~frisee, balsamic glaze, goat cheese dressing~
or
Rare Seared Albacore Tuna
~celeriac puree, red pepper salad~
* * *
Duck Confit
~green lentils, roasted carrots, red wine jus~
or
Braised Beef
~hand cut pappardelle, shiitake mushroom cream~
or
Sooke Trout Fillet
~pommes boulangere, sauteed spinach, almond pesto~
* * *
Triple Chocolate Mousse or Passion Fruit Flan or Creme Brulee
3-couse Prix Fixe $35
Vegetarian entree available if pre-ordered
Wine Pairings (Opt) $28
1st course: choose Tantalus Riesling or Joie Rose
2nd course: choose Burrowing Owl Pinot Noir or Quails Gate Cab Sauv
3rd course: Taylor White Port
Celebrate The Oscars at Opus Hotel
Sunday March 7, 2010. 5pm – 10pm
OPUS Bar, 350 Davie Street, Vancouver B.C.
Feel like a celebrity as you walk the Red Carpet, wave to adoring paparazzi and step into the ultimate viewing party! Dress to impress and experience all the glitz and glamour of Hollywood while sipping Oscartini’s, nibbling feature Oscar O-bite platters for $25 and mingling with Vancouver’s glamorous while watching the 82nd Annual Academy Awards.
Don’t miss your chance to win a Bed & Breakfast package for two at OPUS Hotel Vancouver, for the person with the most correct Oscar ballot predictions.
3 course Oscar Dinner available in Elixir Bistro for $30 with optional wine pairings for $20.
RSVP to Jessica Dunn JDunn@opushotel.com
