Tag Archives: David Rocco

Barilla Pasta Giveaway Cookbooks, Cups, Apron and Salad in a Jar

To celebrate the kids going back to school we’ve got a Barilla Pasta Giveaway and some recipes for salads in a jar for you!

You’ll win Barilla pasta, Barilla branded apron and measuring cups and a David Rocco cookbook! WOO HOO! This is truly my fav pasta as it cooks up perfectly. Stick exactly to the cooking times and you’ll be good to go!

barilla contest

Italian Pasta Salad with Balsamic Vinegar

  • 2/3 cups  elbow pasta
  • 1 tablespoon  extra-virgin olive oil
  • 1/3 cup  fresh mozzarella, diced
  • 1/3 cup  cherry tomatoes
  • leaves of basil
  • 1/2 tablespoon  balsamic vinegar
  • 1/3 cup  cooked ham, julienned 
 Bring a small pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with a tiny amount of olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down.

Toss pasta with olive oil, mozzarella, cherry tomatoes, basil, balsamic vinegar, and ham; serve in Mason jars.

Farfalle Pasta Salad with Smoked Salmon and Yogurt

    • 2/3 cups  farfalle pasta
    • 1 1/8 teaspoon  extra-virgin olive oil
    • 1/3 cup  cherry tomatoes, halved
    • 2 tablespoons  plain yogurt
    • hardboiled egg, sliced into rounds
    • 1/3 cup  red onion
    • 1/3 cup  smoked salmon

Bring a medium pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with ⅛ teaspoon olive oil to prevent the pasta from sticking together, and then lay it flat on a platter to cool down. Sauté red onion with remaining olive oil over high heat in a small skillet for 2 minutes, then set aside to cool.

Toss pasta with olive oil, cherry tomatoes, yogurt, eggs, red onion, and smoked salmon. Divide into Mason jars and top each with 10 capers.

Asian Pasta Salad with Seaweed

  • 2/3 cups  orzo pasta
  • 1/8 teaspoon  extra-virgin olive oil
  • 2/3 cups  prepared seaweed salad
  • 1/2 cup  edamame
  • 1 tablespoon  low-sodium soy sauce
  • 1/2 tablespoon  sesame oil
  • large shrimp, cooked

Bring a small pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down.

Toss orzo pasta with olive oil, seaweed salad, edamame, soy sauce, sesame oil, and shrimp; serve in Mason jars.

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Celebrity Chefs, Competitions, and Cooking Classes Mark 10 Years of Eating

The EAT! Vancouver Food + Cooking Festival celebrates its tenth year of all things food, returning to its former home at the newly renovated BC Place Stadium on June 1-3, 2012.

And who best to celebrate the anniversary by making his 10th appearance on the ever-popular Food Network Celebrity Stage presented by Born 3 Eggs: Vancouver’s own Iron Chef America winner and Cactus Club Restaurants Food Concept Architect, Chef Rob Feenie. Other guests on the celebrity stage include Bob Blumer, Host of World’s Weirdest Restaurants and Glutton for PunishmentDavid Rocco, Host of David Rocco’s Dolce VitaAnnabelle Waugh, Food Director for Canadian Living Magazine, and winner of Season One of Food Network Canada’s Top Chef Canada, Chef Dale MacKay of ensemble restaurant & bar and eTap.

Bob Blumer will sign copies of his new book, Glutton for Pleasure, on June 1st and David Rocco will sign copies of his new book, Made in Italy. All books will be on sale throughout the festival.

This year, EAT! Vancouver is host to three nail-biting competitions: The 2012 Western Canadian Regional Barista Championships, the BC Chefs’ Association Chocolate Competition, and the BC Chefs’ Association Grand Culinary Salon. One of 20 of Western Canada’s best baristas will move on to compete in the Canadian National Barista Championships at The Canadian Coffee & Tea Show in Toronto in September 2012.

New for this year is the Pop-Up Culinary Centre, where guests can sign up for one-hour cooking classes taught by instructors from Pacific Institute of Culinary Arts.

Veterans of the festival will continue to enjoy the same pavilions, cooking stages, and 250+ exhibitors that have made EAT! Vancouver Canada’s largest consumer food show a success over the years: The International Culinary Stage and Fit to EAT! Stage, TheWorld Culinary Travel Expo, the Wine, Beer & Spirits Tasting Pavilion and Grapes & Hops Presentation Stage hosted by the WineDiva Daenna Van Mulligen, the Bite of Vancouver PavilionDairy Farmers of Canada Cheese Seminars, and the Pets Eat Too! Pavilion.

Long-standing exhibitors of the festival include the Beverage Concepts, Bosa Foods, Cutco, the Pacific Institute of Culinary Arts, Titanium Exclusive, and Watkins. More than 35,000 visitors are expected to attend over the three-day weekend. For information and tickets please visit www.eat-vancouver.com.