Tag Archives: Chef Trevor Bird

Chef Trevor Bird Competes Again…This Time For The Title of Best Scotch Egg

Six Canadian Chefs Compete in the Scotch Egg Club Competition

On January 24 and 25, six chefs from across Canada are coming together at Tommy Dewar’s Kitchen (Door Three at the corner of King Street and Bathurst Street) to participate in the Scotch Egg Club competition. Fable’s Chef Trevor Bird is among them and we hear he can make a mean scotch egg (we’ll have the recipe soon). We’ll be cheering our Vancouver chef on from the west coast!

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Held in honour of Robbie Burns Day, this international competition brings the country’s best together as chefs are tested to come up with the most innovative recipe for the scotch egg. Judged by acclaimed Scottish chef, James Forrest, and sponsored by Dewar’s, the scotch egg will see variations yet unseen and a winner will be crowned for showcasing their creativity and skills in the kitchen!

dewars

Serving a scotch egg at home may seem like a daunting task but there is no better time to try it than a Scottish holiday. The folks at Dewar’s recommend pairing it with a Penicillin.

Dewar’s 12 Penicillin

Scotch Egg Club Cocktail Penicillin below!

penicillin

 

PENICILLIN

1.5 oz. Dewar’s 12 Blended Scotch Whisky
.75 oz. Lemon juice
.75 oz. Honey/Ginger syrup
Aromatize with Smoky Isla Whisky
Garnish with Candied ginger
Shake and strain
Glass/ice – rocks/cold draft

 

Fable hosts a special dinner with Chef Dale Mackay

Chef Dale Mackay

Well if it isn’t just one of our favourite chefs visiting one of our favourite local restaurants for a collaboration dinner! On Friday January 30th, Chef Dale Mackay will visit Fable Restaurant to create a five-course meal alongside the Fable’s Chef Trevor Bird

Last year former Vancouver dweller Chef Mackay headed back to his hometown of Saskatoon to open Ayden Kitchen.  It was named as a 2014 top 10 new restaurant in enRoute magazine and he has continued to impress restaurant critics and guests with his locally-focused cuisine.

It’s one night only so be sure to book soon. Tickets for this special dining event are $125 including all taxes & gratuities – beverages sold separately.  Seating is from 5:30 to 8:30pm, as per arranged reservation time.  Tickets can be purchased directly from Fable at 604-732-1322 or via email food@fablekitchen.ca.

Chef Trevor Bird Dishes on Thanksgivng

Fable Tweet UpWe caught up with one of our fav chefs from Fable Restaurant in Kitsilano and grabbed some tips for you for Thanksgiving Dinner. He also let us in on what he’s up to this year and let us in on some things he is giving thanks for. Don’t have anywhere to go for Thanksgiving? Still booking left at Fable Restaurant.

1. Tips and tricks for the full dinner and a recipe for a vegetable – something usual done a little bit unusual. 

Get as much Mise en place done ahead of time as possible. Instead of cramming it all into one day, make it a three-day cooking event. Things to do in advance: brine your turkey, have all your vegetables cut, potatoes cooked in water, things mashed. This way all you have to do is reheat the day of, which will take away a lot of stress.

An important thing to keep in mind when prepping is to have the right tools. When you’re chopping up your smaller veggies, you’ll want to use a small knife with a straight cutting edge and firm tip. When you’re carving the turkey, opt for a slicing knife with a strong blade and fine cutting edge. If you’re in the market for some new knives, Zwilling has a great line of knives for all your prepping and cooking needs.

2. What will Fable’s Chef being doing this Thanksgiving?

I will be spending Thanksgiving with my whole family for the first time in 20 years.

3. What will you be eating?

Turkey, which my mom will over cook. Did I say that? Joking, she’s a great cook, haha. And, a lot of vegetable sides, including one of my favourites: whole roasted spaghetti squash with brown butter vinaigrette.

4. Top 3 things you are thankful this year?

  • Learning the meaning of family. My whole family (of 3) just moved out here and I am engaged to a wonderful woman with a large family. I have never known how much everyone could care for each other, until now.
  •  Having a busy restaurant and for my team at Fable – such a dedicated hard working staff. I would give the world for them.
  •  Having my health. It’s so far, the best it’s been in years. Minus the stress..

Whole roasted spaghetti squash recipe: 

Ingredients

  • Spaghetti squash   1 ea.
  • Butter      1/2 lb
  • Sherry vinegar     75ml
  • Toasted walnuts   1 cup
  • Toasted pumpkin seeds   1 cup
  • Raisins     1/2 cup
  • Craisins    1/2 cup
  • Salt   pinch
  • Parlsey, chives, thyme chopped

Cut the squash in half and remove seeds, Sprinkle with salt and olive oil, place face down on a baking tray and bake at 400F for 30 minutes until the squash is soft and supple

Brown the butter in a sauce pan remove from heat and cool slightly, add in all the other ingredients and mix.

Pour over hot squash and mix up the squash with a fork to really let the vinaigrette sink in.

Fable holding a Top Chef Canada Season 3 Reunion Dinner

top-chef-season-2Sunday March 2nd, a four course dinner created by Season 3 Top Chef Canada stars will be held at Fable Restaurant, 1944 West 4th in Vancouver’s Kitsilano neighborhood.

Chef Trevor Bird opened his restaurant Fable alongside his appearance and runner up finish on season two of the number one reality show Top Chef Canada.  Fable has since become a place to for Top Chef stars to meet and share their culinary skill with their fans.  Season three competitors Danny Smiles, Nicole Gomes and Dennis Tay will fly in from across Canada join Fable’s own Geoff Rogers and Trevor Bird to continue the tradition.

These five talented Chefs will be front and center in Fable’s open kitchen to reunite and create one course each for this special 5 course dinner.

Tickets for this special dining event are $125 including all taxes & gratuities – beverages sold separately.  Seating is from 5:00 to 8:30pm, as per arranged reservation time.  They can be purchased directly from Fable at 604-732-1322 or via email food@fablekitchen.ca.   The menu will be revealed shortly before the evening of the event and promises to be spectacular.

Danny Smiles joins us from Chuck Hughes’ hot spot Le Bremner in Montreal.  Dennis Tay is currently at TCC season two winner’s own Richmond Station in Toronto.  Lovely Nicole Gomes visits from Calgary on a short vacation from her successful boutique catering company, Nicole Gourmet.  We taste the talent of Geoff Rogers and Trevor Bird on the plate daily at Fable.  This is the dinner of a lifetime for any Top Chef Canada fan, or just for a lover of expertly and artfully prepared food.

Press are welcome from 4:30pm to 4:50pm the day of the event for photographs and questions.

Contacts:

Fable Kitchens Ltd.
1944 West 4th Avenue, Vancouver  V6J 1M5
Tel 604-732-1322    Fax 604-732-1328
food@fablekitchen.ca
Media contact: Kathy Schleyer   604-831-6309     kathy@fablekitchen.ca

A lesson in Valentine’s Day Dinner from Trevor Bird, Chef and Owner of Fable Restaurant

Fable Tweet Up

Here we catch up with Fable’s Chef Trevor Bird as he dishes out Valentine’s Day dinner advice and a recipe and wine pairing. GLV

From Chef Bird:

Valentine’s Day is a time to spend with your loved one. If you are looking for a nice romantic evening at home the best advice I can share is to be conscious of spending too much time in the kitchen. Make sure to pick a dish that doesn’t require too much focus during the cooking process. This will ensure you have plenty of time to interact with your guest while still impressing them with a delicious home cooked meal.

One pot dishes are perfect for evenings like Valentine’s Day and one of my favourites is beef bourguignon. It’s a classic dish with lots of flavour that is very simple to prepare. The key is investing in a couple key ingredients that are the base for the overall dish; the beef and the wine.

When it comes to the beef I recommend speaking with your local butcher about your dish. He will be able to get you the freshest beef shoulder and cube it for you if you prefer.

You will also want to pick up a quality red wine for this dish. Remember that when cooking with a wine the alcohol burns off and all that remains is the flavour so you want to ensure it is a good one! This does not always mean buying the most expensive bottle, but one of good value. I often like to match what wine I will be drinking with what I cook with so my palate isn’t skewed.

Wyndham Estate Dinner 003

George Wyndham Founder’s Reserve Shiraz, is a perfect wine for this dish and selling for $18.99 as it is a great value at the price point. It is a full bodied, luscious wine with a rich mid-palate that is supported by fine velvety tannins, integrated oak nuances, ripe plum and blackberry fruit flavours perfect for a hearty beef dish like this. Investing in these key ingredients will ensure the right flavour profiles and textures.

Now on to the cooking!

Beef Bourguignon

Ingredients will you need:

Beef shoulder cubed – 5lbs

Onions diced – 2 ea

Carrots – 2 ea

Celery – 2 ea

George Wyndham Founder’s Reserve Shiraz – 500ml (1 bottle)

Veal stock – 2L

Thyme – 1 bunch

Garlic – 4 cloves

Red wine vinegar – 1 tbs

Mushrooms – 5 lbs

Salt & pepper – to taste

Grape seed oil – 100ml

Flour – 2 tbs

Procedure:                                        

Season beef with salt and pepper.

Turn a large pot on high heat, add in oil, when oil begins to smoke add in meat.

Color meat till golden brown on all edges and sides remove and turn down the heat to medium.

Add in carrots onion celery mushrooms and garlic, season with a small pinch of salt and tbs of water.

Put a lid on a sweat the vegetables for 10 minutes, remove lid and color vegetables till brown.

Add in flour and cook for 1 minute.

Add in George Wyndham Founder’s Reserve Shiraz and reduce until almost dry (should be very thick). Add in veal stock, thyme and beef.

Cook over low heat 2-3 hours, till the beef is very tender.

Put into a bowl, pour yourself a big glass of Wyndham shiraz and enjoy with your special someone. No one says Valentine’s Day has to be complicated!

Birds Nest Upcoming Diners

farmacieVegan, gluten and sugar free that actually sounds VERY EDIBLE and delicious.  Check out these upcoming dinners from The Birds Nest.  GLV

Friday January 24, 2014-January Detox Dinner
Just because you indulged over the holidays doesn’t mean you have to eat boring and tasteless food!
This 5 course meal will make your taste buds dance, guilt-free!
Vegan, gluten and refined sugar free.
Featuring a creamy cashew alfredo sauce on brown rice spaghettini with local organic shitakes
Kale salad with shaved brussels sprout croutons
Celeriac bisque infused with truffle oil and thyme
Nut and seed ‘bread’ with seasonal hummus
Apple galette with lemon rosemary glaze
To inquire and book email contact@birdsnestdining.com

Friday January 31, 2014-Farmacie Dinner
This long table dinner is a collaboration with Trevor Bird from Fable and all the proceeds go to Quest Food Exchange and Backpack Buddies. Great causes, great food, great people. Get your tickets at www.farmacie.eventbrite.ca $100

Open Brunches and spots left for Sunday January 19th and Sunday January 26th.

TBA Valentines Day Dinner on February 14th…stay tuned.

Remember if you have a group of 8 or more the Birds Nest will open up. Perfect for birthdays, anniversaries, stagettes and baby/wedding showers.

Email: contact@birdsnestdining.com

Celebrate the Harvest

Field Dinner

One of my fav Chef’s, Trevor Bird of Fable Restaurant, is cooking up a dinner at UBC Farm as  a fundraiser for Backpack buddies, a program sending food home for weekends for needy students. I’d be there if not away.  Great chef and great charity. – GLV

Date: Saturday September 28th, 2013

Time: 4pm-9:30pm
Location: UBC Farm
Cost: $100
Details and tickets here: http://www.urbanzucchini.com/

Enjoy the beauty of the UBC Farm and taste the organically-grown harvest at this long-table dinner hosted by the Urban Zucchini team – Fabio, Christine and Shannon.

The evening will start off with an informative tour of the UBC Farm while you enjoy a glass of wine and have the opportunity to interact and learn from UBC faculty and farm staff. After the tour, gather together in the orchard to enjoy a meal prepared by Chef Trevor Bird of Fable Restaurant.

The event is raising funds for Backpack Buddies, a unique local initiative aimed at ensuring students in Vancouver’s inner city schools are provided with backpacks full of healthy food to get them through the weekend.

Foodie Fridays on @NEWS1130

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Click to listen – foodie friday june8.12

Dinner at Fable

This week on @NEWS1130 we chat about Top Chef Canada’s competitor Trevor Bird and his restaurant Fable.

On Saturday June 9th Trevor Bird, along with Jimmy Stewart, Curtis Luk and the Fable crew, will prepare the meal Trevor created on the Top Chef Canada Finale (along with some surprises!).   The meals will be paired with the amazing wines of Painted Rock Winery and John Skinner will be in attendance to speak to the wine.

Look forward to During an amuse-bouche of fig, goat cheese, and pickled raspberry. olive oil-poached arctic char and salad, roasted veal loin, and his a blueberry lavender tart.

Seating is family style.

This is a charity event, with proceeds to profit the Take A Hike Foundation.

Doors 6pm, dinner service at 6:30.

Tickets $150/person

Contact kathy@fablekitchen for tickets

(Toronto-based Chef Carl Heinrich was named Canada’s Top Chef this Monday. He defeated 15 of Canada’s brightest culinary talents.  Heinrich receives the grand prize of $100,000,  a GE Monogram Kitchen valued at over $30,000)

 

Sardine Can

In Gastown The Sardine Can has opened it’s doors

The small room is serving up a selection of classic Spanish tapas as well as daily chalkboard specials:

Para picar $5 -Olives, spiced almonds, chickpea spread

Tostas de sardinas $5 – Smoked sardines on toast

Patatas bravas $5 – Roasted fingerling potatoes, garlic aioli and tomato

Piquillo rellenos de bacalao $10 – Roasted piquillo peppers stuffed with salt cod

Albondigas $10 – Meatballs cooked in tomato and Rioja

Baby broccoli with anchovy, garlic and lemon $7.5

Flan de dulce de leche $5.5 – Baked caramel custard

View the complete menu.

An all-Spanish drinks list of sherry, wine, beer and brandy is the perfect accompaniment to Chef Andrey Durbach’s tasty selection of small plates.

Doors open every afternoon at 3 p.m. Come pull up a bar stool and take in the ambiance of Maple Tree Square over a glass of fino sherry and a plate of octopus, potato and chorizo stew.

SOME PICS HERE: http://www.flickr.com/photos/goodlifevancouver/sets/72157630080872380/

The Sardine Can – 26 Powell Street, Gastown, Vancouver

ROCKFORD WOK BAR GRILL T0 HOST SUMMER PATIO PARTY AT LANGLEY AND NORTH VAN LOCATION

Rockford Wok|Bar|Grill, a fresh new take on Vancouver’s casual premium dining experience, has announced a unique lineup of summer patio parties to celebrate the season. Much more than canapés and drinks, their parties put a new spin on the popular summer past time – a spin that includes everything from large ‘fire woks’ to ‘ceremonial shots’ and Pacific Rim-inspired cuisine.

Aptly named the: ‘Fire Wok with Us Patio Party,’ the series of festivities will highlight Rockford’s distinct combination of Asian flare with their hip casual-premium dining.

With three big dates booked for three locations: Friday, June 1st at Rockford West Broadway; Friday, June 8th at Rockford Langley; and Friday, June 15th at Rockford North Vancouver; the restaurant chain is generating a huge buzz throughout the Lower Mainland area.Going for a fun and edgy feel, each party will feature three large woks at the entrance – with the first wok containing a burningfire, the second wok containing a full moon iced tea shooter, and the third wok containing signature wok-fired squid. “We love summer and really wanted to incorporate an interactive summer ceremony into the celebration, so our fire wok not only serves as an attractive display, but as a way for guests to make summer wishes,” says Darnel. Specifically, the party invitations encourage attendees to write down what they want to forget about winter, in addition to a summer wish. Then, at the party they can toss their invite into the ‘fire wok’ as a symbolic ‘burning away’ of their ‘winter worries’ and ‘ignition’ of their ‘summer dreams.’
With no shortage of perks, guests also have the chance to win Rockford’s VIP Patio Party Prize Pack which includes a $150 Rockford gift card and a 2-night stay at the Sutton Place Hotel Revelstoke Mountain Resort with two lift passes. “They really will
be a series of parties unlike any other,” remarks Darnel, “fire, drinks, amazing food and the best patio on West Broadway? Summer at Rockford is here.”

 

Top Chef Dinner Sat June 9th

On Saturday June 9th Trevor Bird, along with Jimmy Stewart, Curtis Luk and the Fable crew, will prepare the meal Trevor created on the Top Chef Canada Finale (along with some surprises!).   The meals will be paired with the amazing wines of Painted Rock Winery and John Skinner will be in attendance to speak to the wine.

Seating is family style.

This is a charity event, with proceeds to profit the Take A Hike Foundation.

Doors 6pm, dinner service at 6:30.

Tickets $150/person

Contact kathy@fablekitchen for tickets

Food Talks with Top Chef Candidate Trevor Bird, Stephanie Yuen and Hunter J. Moyes

June 5, 2012 @ 7:00 pm – 9:00 pm

W2 Media Cafe and Community Media Arts Centre
111 W Hastings St
Vancouver,BC V6B 1G8
Canada

This is the first event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

The Evening: Enjoy tasty appetizers from W2 Media Cafe followed a wonderful line-up of speakers who will talk about themselves and their passion related to the food community. There will be a Q & A where you will have a chance to ask questions and engage with the speakers. Each guest will receive a ticket for a glass of red or white wine, there will also be a draw for prizes and to finish off the evening you will take home a sweet Treat from one of Vancouver’s bakeries.

Speakers:

#1 – Chef Trevor Bird

#2 – Stephanie Yuen

#3 – Hunter J. Moyes

Growing Chefs is our designated charity, support their wonderful organization that educates children on the food community in the public schools.

Location: W2 Media Cafe and Community Media Arts Centre, 111 West Hastings, Vancouver.

Tickets: $30 per person (eventbrite fee extra); $75 for 3 pak of tickets (get a group of your friends together and save by purchasing a 3 pak (eventbrite fee extra) before June 1st. * $40 per person after June 1st.– ticket price includes appetizers and a glass of wine, along with a sweet treat in addition to hearing from some great speakers, a Q & A follows. A donation of $3 from each ticket purchased will go to support Growing Chefs.

Note: Limited tickets available. All ticket sales are final. No exchanges or refunds; however they are transferrable with printed proof of ticket. ALL Tickets must be purchased in advance online. Event produced by CMI Chat Media Inc

Order tickets via Eventbrite:

http://foodtalksvolume1.eventbrite.com

This is the first event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

Watch the Vancouver Foodster Food Talks video

Our Speakers Line-up:

Trevor Bird

Trevor Bird just opened Fable Kitchen in Kitsilano in early May, and also runs his own catering business, Trevor Bird Cooking. He has also been featured this season on Top Chef Canada and is still in the running for Top Chef. Prior to this, he was the chef de partie at the Shangri-La hotel in Vancouver. He also worked as a chef at Truffert and as a sous chef at Restaurant Garcon, both in Montreal, where he is originally from. Trevor has a degree in culinary management from Algonquin College in Ottawa. A restless spirit, Trevor has spent equal parts of his career on the east and west coasts of Canada. His constant searching even led to a stint in Peru to cook for an NGO. He’s hoping Top Chef Canada will provide his next big challenge. Visit Trevor’s web site for tips, recipes and more.

Stephanie Yuen was born in Hong Kong and has lived in Vancouver for more than thirty years. She is the Author of the Douglas & McIntyre published “East Meets West” Cookbook (released May 2012). The first book of its kind, East Meets West is a celebration of the city’s Asian food and a mouthwatering compilation of distinctive dishes from its most talented—but often unheralded—kitchens. She speaks Mandarin, Cantonese and English and worked as a journalist for Sing Tao, the Vancouver Chinese newspaper, before developing a career as a freelance food journalist. She was a food columnist for CBC Radio 1, and she now writes for Edible Canada and What’s On magazine, contributes to the Vancouver Sun and appears frequently on radio and TV. Follow her blog about Asian food:beyondchopsticks.com. Stephanie also co-founded the Vancouver Chinese Restaurant Awards.

Mike McDermid is the Ocean Wise Manager at the Vancouver Aquarium,  a conservation program created to educate and

empower consumers about issues surrounding sustainable seafood. Ocean Wise  works directly with restaurants and markets to help them make ocean-friendly buying decisions based on the most current scientific information, and provides an easily recognizable eco-logo to mark these products. Through work with partner businesses, the seafood industry, and government, Ocean Wise is helping to create a market for sustainable seafood in Canada. Mike’s background includes 10 years of research, education and program

development experience focused on marine and aquatic environments in British Columbia. He has conducted fisheries related research with the University of British Columbia, the Department of Fisheries and Oceans Canada, Environment Canada, the British Columbia Ministry of Environment, and the Vancouver Aquarium.

Hunter J. Moyes climbed the culinary ladder from an early age, and has been called “Chef” for a few years now. Currently, one of the Chefs and event organizers behind East Vancouver’s Waldorf Hotel, he leads a double life with environmental and political NGO’s on the side. With over 10,000 hours cooking under his belt across Canada, and years of events with NGO’s, Hunter is fit to talk food – with a hint of politics, a dash of environmental issues, and a pinch of local agri-news. Salt to taste.

Outside of The Waldorf Hotel, Hunter is about to launch a Non-profit Organization called The Tiffin Project, with a group of restaurants in Vancouver, who’d like to see if they can try to phase out TO GO packaging in their businesses while raising money to subsidize their purchasing of local ingredients at the same time. The project – which he’ll explain – hopes to become a revenue engine for the re-localization of the consumption power of Vancouver’s restaurant community.

Roberta LaQuaglia is the Operations Manager for Vancouver Farmers Markets (VFM), a non-profit society that brings locally produced food to urban consumers through the creation of pop-up plazas of commerce across the city. Roberta works collaboratively with vendors, staff, volunteers, community members and site hosts to meet the needs of all market stakeholders.  She also totes tents, hoists tables & patrols parking as one of the market crew whenever needed.

When she isn’t organizing farmers markets, Roberta can be found baking goodies for her family and preserving her market bounty for trading at monthly “Food Swap Burnaby” events, that she also organizes. Roberta is a graduate of Langara’s Display and Design program and comes by her love of food and the domestic arts honestly, from her mom.

 

The Evening: Enjoy tasty appetizers from W2 Media Cafe followed by a wonderful line-up of speakers who will talk about themselves and their passion related to the food community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers. Each guest will receive a ticket for a glass of red or white wine, there will also be a draw for prizes and to finish off the evening you will take home a sweet Treat from one of Vancouver’s bakeries.

Growing Chefs is our designated charity, support their wonderful organization that educates children on the food community in the public schools.

Tickets: $30 per person (eventbrite fee extra); $75 for 3 pak of tickets (get a group of your friends together and save by purchasing a 3 pak (eventbrite fee extra) before June 1st. * $40 per person after June 1st.– ticket price includes appetizers and a glass of wine, along with a sweet treat in addition to hearing from some great speakers, a Q & A follows. A donation of $3 from each ticket purchased will go to support Growing Chefs.

Note: Limited tickets available. All ticket sales are final. No exchanges or refunds; however they are transferrable with printed proof of ticket. ALL Tickets must be purchased in advance online. Event produced by CMI Chat Media Inc