Tag Archives: BC Spot Prawns

Molson Canadian Cider Night at PICA

As you know we love to cook, so when Molson invited us down to sample their new cider and learn some new cider-based recipes at PICA, we happily showed up with our aprons on! This is an excellent example of how to promote a product. The cider is refreshing and we got to know more about it while having some fun and an excellent meal; newsworthy stuff!

PICA Spot Prawn

Spot Prawns

PICA Spot Prawns with Molson Cider

A reception with Molson’s new Canadian-sourced and made apple cider was followed by a spot prawn sacrifice by Chef Julian Bond and a delicious salad resulted.

Chef Michael Smith PICA

Molson Canadian Cider Reduction

Halibut Cheeks

Chef Julian Bond and Chef Darren Clay split our group in two and we made all sorts of mess while we learned the in’s and out’s of the PICA kitchen. Michael and I focused on the fritter batter and the cider reduction and assisted in assuring the halibut was cooked properly.

Chef Darren Clay PICA


Kitchenaid Pasta Rolling

I rolled out some pasta. We’ve got the Kitchenaid pasta maker at home, so a little supervised practice on my techniques was welcome. More home pasta coming up soon.

The results!

Molson Canadian Cider Poached Spot Prawn Salad

Cider Poached BC Spot Prawn, Micro Kale and Apple Salad Citrus Caviar

Halibut Cheeks

Sautéed Halibut Cheeks Tagliatelle with Cider Reduction, Ancho Chilli and Sweet Pea

Rhubarb and Apple Fritter

Rhubarb and Apple Fritter Injected with Cider and Vanilla Custard with Lemon Creme

Molson Canadian cider

Recipes below for you home chefs!

Pan Seared Halibut Cheeks Yields: 2-3 servings 

4 – 8                Halibut Cheeks (about 10oz)
Salt and White Pepper to taste
1 tbsp              Olive Oil


  • Pat the halibut cheeks dry, and then season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook and sear one minute on each side, or until almost cooked through. Transfer cheeks to a plate.
  • Return the cheeks to the skillet and add the cider reduction and heat them in the sauce until cooked through, about two minutes.

Cider Reduction


2 cups     Apple Cider or Pressed Apple Juice
2 cups     Chicken Stock
1                Cinnamon Stick
4                Whole Cloves
4                Black Peppercorns
2                Sliced Shallots


  • Combine the apple cider, beef stock, cinnamon stick, peppercorns, and shallot in a 2-quart saucepan, and bring to a boil over medium-high heat.
  • Reduce the heat so that the liquid just simmers, and cook until the mixture, including the seasoning, has reduced to 1 cup, 35 to 40 minutes. (Have a liquid measure nearby so that you can check the volume as necessary.)
  • Let the sauce cool for a few minutes; then strain it through a fine-mesh sieve into a bowl, discarding the shallot and spices. Set aside.

Tagliatelle Pasta Dough


250g             All Purpose Flour
4                      Egg Yolks
1                      Egg
3 Pinches   Salt
50ml             Water
1tbsp           Olive Oil


In a food processor, pour in all of the dry ingredients and olive oil, and mix until it comes to a coarse cornmeal consistency.

  • Add water and mix until it comes together in a dough ball.

Rhubarb & Apple Fritter

Apple & Rhubarb Compote Ingredients: 

¼ cup                          Fresh Orange Juice
¼ cup                         Sugar
1 bunch                     Rhubarb (trimmed, washed, cut into 4cm lengths)
4                                  Apples (peeled, cored, halved, each half cut into large dice)
1 x 3cm-wide  strip   Orange Rind (pith removed)
1                                  Cinnamon Stick


  • Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
  • Add the rhubarb, apple, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool before adding to Fritter dough.

Fritter Ingredients:

312g              All Purpose Flour
1 tsp               Salt
1 tsp               Baking Powder
½ tsp              Baking Soda
65g                 Sugar
1                      Lemon (zested)
1                      Egg
1                      Egg White
300g             Buttermilk
56g                 Butter (melted)


  • Sift together flour, salt, baking powder, baking soda, sugar, and lemon zest
  • Whisk together whole egg, egg white, and buttermilk, and temper in melted butter
  • Whisk the egg mixture into butter, do not overmix
  • Add the compote, let stand for 30 mins. Then deep fry in oil (365°F) 

Cider & Vanilla Custard


1 cup               Whole Milk
½ cup              Sugar
½                       Vanilla Bean (split lengthwise, seeds scraped)
Pinch               Salt
4                         Large Egg Yolks
¼ cup               Cornstarch
1 cup               Apple Cider
2 tbsp              Unsalted Butter (cut into small pieces)


  • In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  • In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, add the apple cider to the raw egg mixture. Then slowly pour about ½ cup of the hot milk mixture into the egg-yolk/cider mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes (or it coats the back of a spoon). Remove and discard vanilla bean.
  • Add the butter, and beat the custard with a wooden spoon until the butter melts and is incorporated.
  • Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (or whisk by hand) 

Lemon Crème


250g                Sugar
125g                Lemon Juice (fresh)
8g                    Lemon Zest
120g                Egg Yolks
100g                Unsalted Butter Chunks


  • Measure the sugar into a stainless steel bowl and then whisk in the lemon juice/zest, followed by the egg yolks.
  • Place over a bain-marie and cook until thickened, whisking occasionally. Once cooked, strain into a container and cool until the mixture reaches 32°C.
  • Add the butter and emulsify with an immersion blender.
  • Place plastic wrap on the surface and refrigerate.

Chefs’ Table Society – Spot Prawn Festival – May 17


The Chefs’ Table Society of BC, in partnership with the Pacific Prawn Fishermen’s Association, and Fisherman’s Wharf, present the 9th annual Spot Prawn Festival May 17. The FREE celebration includes live entertainment, fun activities for children, and free cooking demos by top local chefs.

When the boats come in, live, local prawns are for sale at the dock, or buy tickets to the Prawn Boil or for local beer and wine, all while enjoying the dockside atmosphere and live entertainment.


West Coast Spot Prawn Boil Up With Swallowtail

The season is almost over so be sure to grab at this last chance to sample fresh boil spot prawn’s. Chef Ted Anderson joins Swallowtail Supper Club for a West coast spot prawn boil-up;  BC spot prawns, clams, smoked sausage and lot of other summer goodies will be cooked up in the backyard and delivered to our long tables.

Date: Saturday June 21
Times: 5:30 and 7:30
Price: $49 per person ($15 booking fee, then $34 the night of plus gratuity)
Location: The secret supper club – address will be sent at booking time (Vancouver)

BYO. Chardonnay would be our ultimate recommendation as the perfect seafood pairing, but craft beer would also work – something with lemony overtones would be great.


Get Your Prawn On at Provence Marinaside

Cowichan Bay Spot Prawn FestivalWe can’t seem to get enough BC Spot Prawns this year, perhaps because price issues have made them even more precious. However we’d rather eat less than none at all so we are allocating our food dollars accordingly and making room in our schedules for this tasty menu from Provence Marinaside.

Chef’s BC Spot Prawn Menu
Market Price
( Wine Pairing $20 )
Merguez with mixed greens

Bocconcini and Tomato with mixed greens

Yellow Tomato Gazpacho avocado and spot prawn salsa

( Montelvini Prosecco Italy )

BC Spot Prawn Duo
grilled and provençal style tagliatelle and zucchini ribbons tossed in extra virgin olive oil

( Birlocho 2011 Verdejo+Sauvignon Blanc Rueda, Spain )

Lois Lake Steelhead and BC Spot Prawns summer pea risotto, lemon oil and fresh thyme drizzle

( Bartier Bros. 2012 Semillon Okanagan, BC )

Halibut and BC Spot Prawns yellow tomato, purple potato, preserved lemon vinaigrette

( Le Vieux Pin 2012 Rosé Okanagan, BC )

choice from our menu

( Unsworth Ovation Vancouver Island )

Spot Prawns Spotted at Campagnolo and Campagnolo ROMA

campagnolo prawnsAt both Campagnolo locations from May 13 until the last Wild BC Spot Prawn’s rears its pinkish head, Chefs Nathan Lowey and Joachim Hayward will present a four-course family feast staring this succulent creature. Start with a BC Spot Prawn boil with spot prawns with house-made sausage and seasonal vegetables. Three more family-style courses follow: pizzas, pastas, and then desserts.  $49 per person (plus tax and gratuity). Both restaurants are currently taking reservations for tables of four or more from May 13 through to the end of BC Spot Prawn season.

Spot Prawn Alla Famiglia Feast Details:

Dates: Starts May 13 and runs until the end of Spot Prawn season

Price: $49 (excludes beverages, tax and gratuity)

Campagnolo reservations can be made by calling 604.484.6018.

Address: 1020 Main Street, Vancouver, BC

Website: campagnolorestaurant.ca

Campagnolo ROMA reservations can be made by calling 604.569.0456.

Address: 2297 East Hastings, Vancouver, BC

Website: campagnoloroma.com

NOTE: A limited number of tables are available nightly for this special dinner, and bookings must be made a minimum of one day in advance. At Campagnolo, guests can book parties as few as four and as many as eight; at Campagnolo ROMA, table sizes from four to six people can be reserved. Credit card number is required at the time of booking.


Spot Prawns at YEW seafood+ bar

IMG_3324Once again Chef Bell get’s the jump on the season with a special advanced access dining experience on Thursday, May 8 when YEW will receive the local prawns right off the docks of Granville Island.  They’ll be one of the  first restaurants in Vancouver to serve up these crustaceans. If memory serves me correctly I first met this prawn-crazy chef at the Chefs’ Table Society Spot Prawn Festival in Granville Island!

Guests on this evening will be offered a spot-prawn focused limited a la carte menu with suggested wine pairings.  Wild BC spot prawns will be featured on YEW’s regular lunch and dinner menus throughout the prawns’ short, yet shining, season.  For bookings please click here, call 604.692.4939 or visit us online at www.yewseafood.com

Chefs’ Table Society Boat to Prawn Spot Prawns

Vancouver Spot Prawn FestivalEach year at the Spot Prawn Festival, Chefs’ Table Society member chefs from across the Lower Mainland serve you fresh-from-the-boat spot prawns. Tickets to the Spot Prawn Boil are $15 each, or purchase the Brine and Dine combo for a special day out. All proceeds will support the Chefs’ Table Society of British Columbia.

Spot Prawn Festival
Saturday, May 10, 2014 from 11am – 3pm
False Creek Fisherman’s Wharf
1505 West 1st Avenue, Vancouver
These plates go fast

The Spot Prawn Boil was so popular last year that all our tickets sold out 8 days before festival day. Make sure you get your tickets early again this year to guarantee your spot [prawns].Vancouver Spot Prawn Festival

Spot Prawn Boil Single Admission: $15

Each admission to the Spot Prawn Boil includes:

  • A plate of three succulent BC spot prawns plus a selection of sauces, salad, and baked goods
  • Access to the drink tent for free samples from our coffee, beer, and wine sponsors

Vancouver Spot Prawn Festival

Last year’s feast pictured above.

Brine and Dine Combo: $40

Treat your favourite person to lunch on the wharf and pack some spot prawns to take home. This combo includes:

  • 2 Spot Prawn Boil Single Admissions
  • 1 Chefs’ Table Society insulated tote bag–take your live spot prawns home in style



Feast Tofino May 1-25 on the Wild West Coast

007During the month of May in the town of Tofino there is more than just the usual tastiness to be had around town. Feast Tofino celebrates local, sustainable fisheries by presenting events with local and regional guest chefs, restaurants, fishermen, foragers and farmers, all of whom celebrate in ‘boat-to-table’ food philosophy and great West Coast times. I was lucky enough to hit Salmon Week in 2011 and posted here.

Look who I met at the docks! None other than Matt Wright when he was with BC Shellfish Growers and Rob Tyron from Effingham Oysters.

Highlight’s include dinner with Chef Trevor Bird, Sobo’s Cookbook Release Party and Chef Jonathan Gushe coming in to cook at the Driftwood all the way from Ontario. We’ve got plans to get over to spend some time with Peter Zambri, check out the Dockside Festival and sample some seafood heavy Jambalaya at the end of the month.

Here’s a list of all of the events. Head to the website forcomplete listings, tips on accommodation and more!

May 1 – Thursday Salmon Week
May 3 – Saturday A Wildebeest and Shelter Alliance
May 3 – Saturday Indian West Coast Fusion with Khalil Akhtar at Long Beach Lodge
May 8 – Thursday Inspirational Guest Chef’s Table with Trevor Bird at The Pointe Restaurant
May 8 – Thursday Shellfish Week
May 9 – Friday Driftwood Café Patio Grille with Guest Chef Trevor Bird
May 10 – Saturday The Greatroom Feast at Long Beach Lodge
May 10 – Saturday FIRST ANNUAL BOAT TO TAILGATE PARTY- Feast Signature Event
May 10 – Saturday A Bao Bei/Shelter Collaboration at Shelter Restaurant
May 12 – Monday SoBo Cookbook Release Party
May 15 – Thursday Inspirational Chef’s Table with Guest Chef Jonathan Gushue at The Pointe Restaurant
May 15 – Thursday Crab Week
May 16 – Friday Driftwood Café Patio Grille with Guest Chef Jonathan Gushue
May 16 – Friday Beachside BBQ with Red Can Gourmet and Pacific Sands
May 17 – Saturday Dine Up The Inlet with West Coast Aquatic Safaris and Nick Nutting
May 17 – Saturday Dirty Moto X Gourmet
May 22 – Thursday Spot Prawn Week
May 22 – Thursday 1ST ANNUAL LONG TABLE – Feast Signature Event
May 23 – Friday Shelter and Zambri’s Italian Night 3.0 at Shelter Restaurant
May 24 – Saturday SATURDAY DOCKSIDE FESTIVAL- Feast Signature Event
May 25 – Sunday Jambalaya with Kunal Ghose at Ocean Village

Mosaic Bar and Grille Spot Prawn Tasting Menu

mosaic-bar-grilleMosaic has happily jumped on the spot prawn trend and Executive Chef Thomas Heinrich has done a spectacular job of showcasing these local Ocean Wise beauties.  The tasting menu is $45 without wine pairings and $65 with more than generous portions.




Chef Heinrich spoiled us with a few extras the first being an gorgeous Spring Creek Beef Carpaccio with a 64 degree sous vide egg, a dash of smoked olive oil, fried capers, horseradish aioli, some pea greens, and chives.  




He also generously added a colourful Seared Baya Scallop dish served with a smear of green garlic grits a nice accent to the delicate scallops.


Onto the Spot Prawn Terrine with fermented black garlic, fiddle head, a lemon gel, caviar, lotus root and pine.  This delightful dish was refreshing and the two sauces highlighted rather than overwhelmed the terrine.


The next item was a Spot Prawn and Arugula Salad with black radish, spicy almonds and a some citrus caviar pearls.  The prawns were perfectly cooked, sweet and tender and the citrus pearls elevated the dish.


Spot Prawn Carbonara came next with Gelderman Farms pork belly, linguine, peas, cream, some truffle oil, Parmesan and another sous vide egg.  A rich, hearty, creamy dish that with lots of sauce once the egg was incorporated.  The dish alone could have been a meal but luckily the portion wasn’t huge as I would have finished it all.


The final savoury piece was a Spot Prawn and Spring Creek Beef, a homage to surf and turf served with Pomme Maxim, a fancied up scalloped potato and fava beans scattered about the plate.

Ice Cream Mosaic Sherman

For dessert there was what looked like an amazing Tangerine Consomme with cardamin ice cream, but we unfortunately had to pass on this as we were excessively satiated and had to forgo.  I’ve borrowed the photo from Sherman from http://www.shermansfoodadventures.com who was also dining that night.

Mosaic Bar & Grille on Urbanspoon

BC Spot Prawns – Spotted Around BC

PrawnsWe’ll collect some BC Spot Prawn dishes from restaurants and home cooks around Vancouver.  Anything to add?  Email me at cassandra at goodlifevancouver dot com.


Spot Prawn Ceviche & Prawn Cracker
Sous Vide Chicken Breast stuffed with Spot Prawns & Citrus Vinaigrette
Green Apple Souffle


Vancouver Spot Prawn Festival

Vancouver Spot Prawn Boil Fishermen’s Wharf

Spot prawn and wine and cibo colours

Cibo – Spot Prawn Fritti


Tableau – Tete a Tete Party – Washington Spot Prawn Boil – BC Season was late.

spot prawn rocky creek

Spot Prawn Dinner Rocky Creek Winery paired with their Pinot Gris

spot prawns yew

spot prawns yew2

Spot Prawns Raw from Chef Ned Bell Yew and Thai-style from Chef Robert Clark courtesy @nikkibayley http://blog.hellomagazine.com/the-maple-life/

spot-prawn[1] (1)








Refuel spot prawn boil – Now at Campagnolo

Prontissima Pasta Squid Ink Pasta and Spot Prawn









Prontissima Pasta Squid Ink Pasta and Spot Prawn – Alpine Festival Comox Mt. Washington

BC spot prawn toast








Spot Prawn Toast at Wild Rice

Spot Prawns at Tableau

Battered spot prawns Tableau

Citrus crab cakes, olive oil poached spot prawns, pressed avocado

Arts Club Theatre Dirty Apron Cooking Class – crab cakes with spot prans

Fiddlehead Fern Soup with spot prawn

Fiddlehead and spot prawn soup – Kits Daily Kitchen

heritage angus rib eye, spot prawn, rhubarb butter, creamed spinach w/ goat cheese, fingerling potatoes

heritage angus rib eye, spot prawn, rhubarb butter, creamed spinach w/ goat cheese, fingerling potatoes – Kits Daily Kitchen

Spot Prawns: Chili & green onion dip, Wok-fried with Virgin soy sauce, Flambé & drunken with Chinese "Er Guo Tou" rice wine, Fried & salt & peppered coated

Spot Prawns: Chili & green onion dip, Wok-fried with Virgin soy sauce, Flambé & drunken with Chinese "Er Guo Tou" rice wine, Fried & salt & peppered coated

Spot Prawns: Chili & green onion dip, Wok-fried with Virgin soy sauce, Flambé & drunken with Chinese "Er Guo Tou" rice wine, Fried & salt & peppered coated

spot prawns Szechuan Chongquing

Sautéed Spot Prawns with Kale, Lime, Chili and Romesco Sauce








Amuse Bouche Salmon, Beets, Quail's Egg, Spot Prawn, Tuna








C Restaurant Sautéed Spot Prawns with Kale, Lime, Chili and Romesco Sauce