Foodie Fridays on News1130
Today we are talking all about blueberries since they are at their peak and what is more delicious than a big blue berry? The BC Blueberry Council is a great source of information about this fruit which is one of the best antioxidants around, helping slow the aging process and reduce cell damage that can lead to cancer, cardiovascular disease and loss of brain function. Basically eating Blueberries is not only tasty, but also very smart.
On Tuesday I headed to the Four Seasons Hotel Vancouver for some blueberry cocktails and amazing bites from Chef Ned Bell. Their bartender, Justin Tisdall, West Restaurant’s bartender, David Wolowydnik and Hawksworth’s bartender Jon Smolensky all mixed up drinks with blueberry as the feature ingredient.
David Wolowidnyk, West Restaurant – Vancouver
1½ oz Victoria Gin
¾ oz Blueberry Shrub (see recipe below)
½ oz Tarragon Syrup (2:1) (see recipe below)
¼ oz Lemon Juice
dash Black Pepper Tincture (see recipe below)
dash Violette Liqueur
- Shake all ingredients with ice until very cold.
- Strain into a cocktail coupe.
- Garnish by spraying with a mist of Violette Liqueur
2 parts Blueberries, 1 part Apple Cider Vinegar, 1 part Sugar.
Simmer the blueberries, vinegar, and sugar for 10 minutes. Press through a fine strainer, bottle, cap & chill.
2 parts Sugar, 1 part Water, two large bunches of Tarragon.
Simmer the sugar and water until dissolved. Pour hot syrup over two large handfuls of tarragon & let sit until cool. Strain out tarragon, pour into a bottle, cap & chill.
Black Pepper Tincture:
500ml Black peppercorns, 750ml neutral spirit.
Combine the peppercorns and the neutral spirit. Let sit for 1 week. Strain out solids, pour into bottle.
Of course we all know about blueberry muffins, pies, pancakes and scones, but at the Four Season’s onsite restaurant, YEW, Chef Ned Bell is getting rather inventive with his menu and whipping up a variety of blueberry-themed items. I sampled his blueberry BBQ sauce atop fried chicken and a variety of other treats. Stop by in the next few weeks to try some blueberry items
Four Seasons Executive Chef Ned Bell has created a divine BC Blueberry menu including:
- Fresh & Dried BC Blueberries – Shaved Farmer’s Market
- Cured & Smoked Albacore Tuna Wonton ‘Nacho’ – BC Blueberry & Honey Vinaigrette
- Grilled Wild Salmon Mini Burger – BC Blueberry ‘Pickle’
- Qualicum Scallops – BC Blueberry Agrodolce, Fennel Puree, Thyme
- Fried Chicken – Asian BC Blueberry BBQ Sauce, Bacon & Corn Succotash
- BC Blueberry & Dark Chocolate Cheesecake
- BC Blueberry Ice Cream ‘Cones’
- Dark Chocolate & Chili Sauce, Blueberry Powder
- White Chocolate & BC Blueberry Ice Cream Sandwich, Salted Blueberry Caramel
B.C. blueberry and bacon breakfast bake
5 cups French bread (6-8 thick slices) cut in 1.5” square cubes
4 large eggs
3 large egg yolks
1 cup half & half 10% cream
½ cup maple syrup
¾ cup butter, melted
1½ cups B.C. blueberries — fresh or frozen
1½ cups bacon (15-20 slices)
1. Pre-heat oven to 350°F/ 175°C.
2. Butter a non-stick 8 x 8 inch baking pan.
3. Cut stale bread into 1.5 inch cubes and set aside. (To make your own stale bread, cube fresh bread and bake in oven at 150°F/65°C for 30-60 minutes until dry.)
4. Fry slices of bacon in a pan, let cool and cut into ¾ inch pieces.
5. In a large bowl whisk together the eggs, egg yolks, cream, butter and maple syrup.
6. Soak the cubed stale bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture. Fold in the bacon and blueberries.
7. Pour into the buttered baking pan.
8. Bake for 50-65 minutes until bubbling and golden brown, and serve with an extra drizzle of maple syrup.
More blueberry recipes here:
Guest Chefs at WEST
Executive Chef Quang Dang is proud to present a Guest Chef Series at West this autumn, with an exciting round up of chefs who represent the next generation of culinary achievement across North America. “We’re tremendously excited to welcome these three outstanding chefs to West,” Dang said, “they are truly some of the finest talents on the continent.”
Beginning on August 28th, Chef Dang welcomes Chef Jeremy Charles from St-John’s, Newfoundland. Chef Charles is the incredible talent behind widely acclaimed Raymonds restaurant, recently named best new restaurant for 2012 by EnRoute magazine. Chef Dang and Chef Charles will present a unique “East meets West” menu, featuring favourite ingredients from the two coasts. Wines will be carefully paired with each dish, in partnership with some of Canada’s top wineries, including Tantalus, Laughing Stock and Pilliteri Estates.
On October 2nd, renowned Chef Marc Lepine will join Chef Dang at West for a collaborative seven-course dinner – whereby each chef will challenge the other to create alternate courses based on specific criteria and ingredients. Chef Lepine was named Canadian Culinary Champion in February 2012, and took home the winning title at the Gold Metal Plates in 2011 – while his Ottawa restaurant Atelier has consistently been recognized as one of the best in Canada.
Finally, on Sunday November 11th, Chef Dang welcomes special guest Mourad Lalouh, Executive Chef at Michelin-starred Aziza in San Francisco, to celebrate the launch of his new book ‘Mourad is Moroccan’. The seven-course menu will be inspired by recipes from the book, as prepared by Chef Dang and Chef Lalouh. Presented in partnership with Bombay Sapphire, the menu will be paired with original cocktails by West’s very own David Wolowydnik, the reigning ‘World’s Most Imaginative Bartender’.
East Meets West with Chef Jeremy Charles
Tuesday August 28, 2012
$175 (includes seven courses, beverages, tax + gratuity)
Atelier at West with Chef Marc Lepine
Tuesday October 2, 2012
$125 (includes seven courses, tax + gratuity)
Mourad is Moroccan with Chef Mourad Lalouh
Sunday November 11, 2012
$195 (includes seven courses, beverages, tax, gratuity + signed copy of Mourad is Moroccanprovided by Barbara-Jo’s Books to Cooks)
Hart House Party
Hart House’s annual garden parties are one of the highlights of the summer for food and wine lovers. Each evening starts with a casual wine tasting with offerings from the featured region. Guests may purchase a bottle or two from the specially-selected wine list to pair with the al fresco dinner that follows, which is served on the estate lawn overlooking placid Deer Lake. Dinner is accompanied by live music, making it a perfect way to enjoy a summer evening with friends or share a memorable night with a romantic partner.
Wednesday, August 22, 2012 – Spain Fiesta
Flavourful Spanish cuisine, top-quality wines, and stirring music come together to end summer on a high note!
$52.00 per person, plus taxes and gratuity Reservations are available by phone only at 604-298-4278
All Garden Parties start at 6 pm Hart House at Deer Lake 6664 Deer Lake Avenue, Burnaby
Summer is here the Lower Mainland farmers are getting ready to share their celebration of the season. Sunday, September 9 from 1-5pm join Feast of Fields and discover the best way to sample the harvest in one day, at one place. With over 60 of Vancouver’s finest restaurants, local vintners, breweries, spirits and more, Feast of Fields is like a 40 course meal, all under the blue skies at our 2012 Host Farm, Golden Ears Cheesecrafters in Maple Ridge,. And with just 3 weeks to go, tickets are selling fast due to the bargain price of $85.00. Tickets are available at all Choices Markets or on line at FarmFolkCityFolk.
Bishops restaurant: Hazelmere Farms Corn Salad on Corn Crisp
Edible Canada: Silk Spice Crusted BC Albacore Tuna, Yuzu marinated cucumber and melon, Strawberry Balsamic reduction
Fishworks: Local Oysters with blood orange aspic. We will have 3 different kinds of homemade mignonette: orange blossom, yuzu, and classic.
Lolita’s “South of the Border” Cantina: Lolita’s Ceviche Habanero- Local and sustainable seafood cold marinated in fresh tangerine, habanero and citrus juices w pickled chayote and served on organic blue corn tostada.
Raincity Grill: Poached salmon on green lentils with North Arm Farm shaved vegetable salad and Babes Honey Balsamic Vinaigrette
Seasonal 56 Restaurant: Duck Club; Cured Duck Breast, Duck Confit, sliced local tomatoes and greens on house made rye
Terra Breads: Wood Fired Pizzas in a portable wood burning oven – made with Stoney Paradise Tomatoes, Hazelmere Organic Farm Greens and Cedar Isle Farm Wheat
Wild Rice Restaurant: Roasted Portabello mushroom, sunrise smoked tofu, black pepper and basil on double happiness wonton crisp. Yarrow meadows chinese bbq duck confit, caramelised BC onions, scallions on pemberton potato chips
Oru at the Fairmont
Gray Monk Estate Winery
Okanagan Crush Pad
Neck of the Woods Winery
8th Generation Vineyard
Mission Springs Brewery
YEW at the Four Seasons Hotel
Domaine de Chaberton
Cibo Trattoria and UVA Wine Bar
R & B Brewing
The Vancouver Club
Salt Spring Coffee
Blasted Church Vineyards
The Pointe Restaurant @ the Wickaninnish Inn
A Bread Affair
Savoury City Catering
The Next Course at the Listel Hotel
Pearl Urban Bistro
Cocolico by Wendy Boys
Oliver Twist Estate Winery
Lolita’s “South of the Border” Cantina
Big Feast Bistro
The Portly Chef
Quinta Ferreira Estate Winery
Krause Berry Farms
Mount Lehman Winery
Sanduz Estate Wines
Vancouver Community College Culinary
Pacific Culinary Institute