• The All-Clad Electric Slow Cooker features a generous 6.5-quart capacity, elegant stainless steel exterior and handles, convenient glass lid and the longest cooking time available on any slow cooker. The Manufacturer’s Suggested Retail Price for the All-Clad Electric Slow Cooker is  $225.00.
• All-Clad products are available at gourmet retailers across Vancouver including Cookworks, Call the Kettle Black, Ming Wo and The Gourmet Warehouse
• For more information about All-Clad or to find a retailer visit www.all-clad.ca

Versatile Tabletop Cooker with Timer and Unique ‘Hold’ Function
5 Year Guarantee
Elegant 6.5 Litre ceramic cooking pot with 5 Litre cooking capacity
Holds food at a perfect temperature without overcooking
Automatic switching from ‘Cook’ to ‘Hold’ mode – Flexible cooking time from 1 to 8 hours
Available at The Bay, Home Outfitters and Sears for approximately $130

Proctor Silex is a good choice for the budget mnided, and its smaller, so if space is an issue and you don’t need to cook for a large crowd, it will do the trick.  London Drugs for $28.

Slow cooker Cheese Fondue

3/4 cup dry white wine
8 ounces Gruyere cheese, shredded
8 ounces Italian fontina cheese, shredded
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
bite-sized cubes of focaccia or French-bread

Preparation:

Pour the wine into the insert of the slow cooker. Turn the cooker on HIGH and warm the wine, uncovered, while you prepare the cheese. Place the fontina, Gruyère, flour and mustard in a gallon-sized resealable plastic bag. Seal the bag carefully and shake vigorously until the contents are well mixed. There will be little or no trace of the flour.
When the wine is very warm, add about 1 cup of the cheese mixture to the wine and stir. Leave the insert uncovered, and when the first batch of cheese has melted, add another cup of the cheese mixture and stir. Continue in this way until all of the cheese has melted and the wine is incorporated into the mixture. Turn the slow cooker to LOW and serve. Fondue forks, wooden barbecue skewers, or table forks can be used to pierce the bread cubes and dip them into the cheese mixture.

 Sake Soy Braised Short Ribs

 8 thick and meaty beef short ribs
Salt and Pepper to taste
1 medium onion – halved and sliced
2 inch ginger peeled, halved and thinly sliced
3 garlic cloves – halved and thinly sliced
½ cup soy sauce
½ cup sake
½ cup beef stock
½ cup water
¼ cup packed golden brown suger
2 tbsp cornstarch
2 green onions thinly sliced

 Preparation:

 Preheat oven to 450 F. Set ribs in a single layer, bone side down in a roasting pan. Season with salt and pepper.  Toast for 30 mins until richly browned.

Spread half onion, half ginger and half garlic in the cooker.  Set ribs into the slow cooker , bone side down.  Whisk soy sauce, sake beef stock, water, brown sugar and cornstach in a bowl and whisk to combine.  Pour over ribs and sprinkle with remaining garlic, ginger and onion.  Cover and cook on the low setting for 6 to 8 hours, until very tender.

 To serve, set 2 ribs on each of 4 plates.  Skim off any fat from the suace and then taste and add salt and pepper if needed.  Top with sauce and sprinkly with green onion.

White Chocolate Bread Pudding

1/2 cup dried cherries or cranberries
3 Tbsp. brandy or bourbon or apple cider
3 oz. bar white chocolate
2 Tbsp. butter
6 cups stale French bread cubes
4 eggs
1/3 cup sugar
1 cup half and half
1 tsp. vanilla

Preparation:

Combine dried fruit with brandy (or apple cider) in a small bowl and microwave on high power for 30 seconds. Remove and let stand for 30 minutes to cool. Coarsely chop the white chocolate. Drain the dried fruit.

Generously butter the crockery insert of a 3 1/2 quart slow cooker. Cover the bottom with half of the bread cubes; then scatter with half of the drained cherries and chopped chocolate. Layer on the remaining bread cubes and top with the rest of the cherries and chocolate.

In a medium bowl, whisk the eggs and sugar until smooth; then whisk in the half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on bread to cover with the egg mixture. Cover crockpot and cook on high for 1 3/4 hours, without lifting lid, until set and puffed. Serve warm or at room temperature. Makes 6 servings.

In honor of Kerrisdale Yoga’s anniversary, Kerrisdale Yoga will be offering complementary classes all day on Sunday, September 19^th from 12:00 to 8:30 pm. There will also be delicious treats from Healthee, fun giveaways from partners, such as ShetoShic and special offers throughout the day including a ‘2 for 1’ membership! 

“A dream has been fulfilled, and I am thankful to have had so much support in the past year. I hope to see everyone there on the 19^th and to meet so many more local residents, “says Elisa Wakabayashi, Owner of Kerrisdale Yoga.

Kerrisdale Yoga Studio opened with the desire to create a community-based studio. All types of classes are available for men and women where the instructors bring a unique, serene feel.  With its small and intimate classes, Kerrisdale Yoga Studio has created a community that fosters a supportive and safe environment for personal exploration, creating your ‘neighbourhood calm.’

For additional information please visit www.kerrisdaleyoga.com.

I recently chatted about best patios with Riaz Mengji on Breakfast Television and The Shore 104.3 with Jody Vance (clip is below).

The Shore 104.3 Barometer - best patios - click to listen and BT link is Breakfast TV Best Patios with Cassandra Anderton.

Best Casual Patio – The Galley at Jericho sailing club – Great views of the ocean and north shore that are equal to those at the Van Yacht Club and Point Grey Tennis Club, but the food is better food and the good comes without the membership fees attached.  There’s craft beer on tap, breakfast, burgers, nachos, mussels, fish tacos, mac and cheese, and salads.
9 a.m. – 10 p.m.
www.thegalley.ca

Best Urban Patio – Crave on Main – Chef Wayne Martin returned full time to Main Street.  He was once Executive Chef at Four Seasons, and comes with all the skills a kitchen could want.  The patio is tucked out the back of the restaurant and even has a herb garden. GREAT food, BC and international wine, and beer, cocktails, and dishes such as tempurah ahi tuna roll, a pulled pork sandwhich, and buttermilk chicken cobb salad. Organic Beef Burger with Cheddar and Craft Beer Special – $15
3931 Main Street (at 23^rd) – open 11 a.m. – 10 p.m – at 9 a.m. for weekend bruch
www.craverestaurants.com

Best Fine Dining – C Restaurant – Chef Robert Clark is on the stoves most nights now. Between 5 – 6 pm early prix fixe for $45. Comfy couches for gathering, people watching – joggers, bladders, views of ships cruising by and  Granville Island.  Amazing service, wine and cocktail list, and of course they are Ocean Wise! The “sticks and stones” themed-menu features single bite, two bite and two-plus bite items that include spot prawns with hot-and-sour jelly, beer-battered fried oyster and wasabi salmon belly, great for summer.  Pictured above octopus bacon wrapped scallop.
www.crestaurant.com

Best City View – Seasons in the Park – check out their $25 Thursday Wine Tastings at Cambie St & W 33rd Ave  in Queen Elizabeth Park.  Views of gardens and city – solid food, good wine selection and dedicated service. www.vancouverdine.com/seasons0experience.aspx

Provence Marinaside – hip Yaletown crowd Breakfast EVERY DAY. Open all afternoon – with a wonderful food selection of fresh local seafood; raw oyster bar; antipasti showcase; extensive wine list; private room; takeout; gourmet picnic baskets; catering. A visit to Provence transports you to the South of France without the jetlag. 
Grand The – Mon-Sat 2:30 pm – 4:30 pm – reserve though – Madeleines and fig and Proscuitto quiche, lavender shortbread.
www.provencevancouver.com/marinaside

Hard to believe it’s almost July. Happy Canada Day!  Catch me at 4 p.m. judging burgers in Yaletown at Society.

Hang in there.  We shouldn’t have any difficulties, but I am moving to a new webhost tomorrow.  Email me at cassandra (at) goodlifevancouver.com with any questions or if you see anything wonky!!!

Thanks.

Scroll down for my latest updates!

How can it already be June?  The summer is upon us, but the weather hasn’t really put Vancouverites in the mood.  I still have tomatoes to plant, the strawberries are behind and beach weather seems but a wishful thought.

Last weekend I journey to Tofino and did not ever want to leave, and this weekend I’ll be heading up to Osoyoos for the Celebrity Wine Festival, so watch for news from there.  Follow me on Twitter at @goodlifevan for instant updates.

There’s much going on in and around the city as well.

Contest now closed. In Honour of Top Table’s wine we have a copy of the Araxi cookbook to give away….comment to win…be original!

 Araxi, Blue Water Cafe, CinCin and West honoured at Vancouver Magazine Restaurant Awards
 
We are pleased to share with you that Top Table restaurants were recognized an unprecedented 17 times at the 21st annual Vancouver Magazine Restaurant Awards held Tuesday, May 18th at the Sheraton Wall Centre. A panel of 19 judges acknowledged Araxi, Blue Water Cafe, CinCin and West, before a standing-room only audience of British Columbia’s leading restaurateurs, chefs and service professionals. 

Top Table proprietor Jack Evrensel said, “I would like to salute the excellence of all the winners, and the brilliance with which they represented our province to the world during this Olympic year. In particular, I would like to recognize our culinary and service teams at Top Table for their remarkable achievements during the last twelve months. To see all of our restaurants win Gold Awards speaks volumes to the dedication and hard work of every team member.” 

After publishing a multiple-award-winning—and James Beard Award-nominated—cookbook, and hosting thousands of international visitors for the Winter Olympics, Araxi capped off an extraordinary year by winning the Gold Award for Best Whistler restaurant for the 10th time, an unprecedented showing in the 21-year history of these Awards.  

Once again, Chef James Walt captured this award for his seasonal farm-to-table menus proved wildly popular with Araxi’s loyal patrons and judges alike, while providing inspiration and leadership for the farmers and ranchers of the Pemberton Valley. Restaurant director Steve Edwards and his team of sommeliers and servers continue to provide the gracious service that has become a benchmark for Whistler.  

Blue Water Cafe + Raw Bar

• Restaurant of the Year, Gold 
• Chef of the Year, Frank Pabst 
• Best Seafood, Gold 
• Best Regional, Bronze 
• Best Service, Bronze 
• Best Formal Japanese, Honourable Mention 
• Platinum Wine List Award, Vancouver Playhouse International Wine Festival 

Blue Water Cafe achieved a remarkable trifecta of Gold Awards this year, winning Restaurant of the Year, Chef of the Year, and Best Seafood. According to Vancouver Magazine: “There’s a reason this landmark room on Hamilton Street always seems to be hopping. Proprietor Jack Evrensel has carefully put together what one judge called ‘a dining experience that appeals to almost everyone, from serious foodies to suburbanites out for a special night.’” 

The panel offered further praise for the Chef of the Year: “Executive chef Frank Pabst dazzles, as he has for years, with his ‘stellar menu highlighting locally sourced, sustainable seafood,’ continuing on to cite “his ‘crusade for sustainability,’ ‘determination to explore the culinary potential of species that many chefs overlook,’ and his ‘impeccable technique.’ ‘He may be soft-spoken,’ said one judge, ‘but the humble and lovely Blue Water chef is a force to be reckoned with.’” 

CinCin

• Best Last Course, Gold
• Premier Crew Service Award, David Stanger
• Gold Wine List Award, Vancouver Playhouse International Wine Festival

Top Table recently announced the Autumn 2010 opening of the atelier thierry with CinCin’s talented chocolatier-pâtissier, Thierry Busset. So it seems only fitting that the judges presented CinCin with Gold for Best Last Course, saying: “Gold went to Busset, whose ‘skills shine in the simplest of dishes: ethereal coffee macarons, tiramisu like no other, brilliant sorbettos and gelatos.’”

Just five restaurant professionals are selected each year for the Premier Crew Service Award. This year, we’re delighted to announce that CinCin’s David Stanger was the recipient of this highly sought-after award, and as Vancouver Magazine stated: “Charm, attentiveness, and a good sense of humour set these front-of-house stars apart.”

West

• Best Service, Gold
• Restaurant of the Year, Bronze
• Best Last Course, Bronze
• Best Regional, Honourable Mention
• Platinum Wine List Award, Vancouver Playhouse International Wine Festival

West won its fourth consecutive Gold Award for Best Service, praise indeed for restaurant director Brian Hopkins and his front-of-house brigade. As the judges stated: “Great service is choreographed but not stagey, friendly but not overbearing, efficient but never rushed. It’s sensing when to show up and when to disappear. West won Gold because of what one judge called its ‘unfailingly gracious, flawless service, right down to the smallest detail—and service is all about the details.’ Another judge said it’s a testament to the West team that ‘a room with such refined edges could feel this comfortable.’”

West also took home Bronze in the Best Last Course category, signalling Rhonda Viani’s years of dedication, and showing that the art of the sweet can be a healthy and refreshing denouement to one’s evening.