Tag Archives: Edible Canada at the Market

What’s Good – Restaurant Options for Dine Out Vancouver

Dine Out Vancouver Festival 2016 runs from January 15 to 31.

Dine Out Vancouver is upon us again and how I wish I could dine out every night and work my way through all the stellar menus. I’ve sussed a few out that look more than worthy of your dining dollar. May see you at any one of these during Dine Out!

CHICHA RESTAURANT

TOP value is definitely Chicha Restaurant, just off Main at $30. During Dine Out 2016 their menu reflects the regular share plates style dining experience. Dine Out guests will choose: 1. 1 appetizer each 2. 2 share plates each from the Entrée section 3. 1 dessert each. DEAL! 

APPETIZER Quinoa Salad ~quinoa, roasted red pepper, red onion layered with mango and avocado, huacatay Peruvian mint, lime, jalapeno vinaigrette, rocoto chili aoli (veg, gf) or Plantains with trio of Peruvian sauces ~fried plantains, huacatay Peruvian mint, rocoto and aji Amarillo chili aioli’s (veg, gf) or Aji Amarillo Seafood Chowder ~local assorted daily catch seafood, aji Amarillo chili cream chowder

Chicha

ENTREE
-choose two share plates from the following entrée section- Chalaco Ceviche ~local albacore tuna, wild sockeye salmon, Pacific Ling Cod, prawns, scallops, green tigre de leche citrus, fresh oranges, rocoto chili dusted fried calamari (gf) oBraised Red Deer Venison Neck and Chorizo ~slow braised venison neck and chorizo, Peruvian corn and grana padano cheese grits or Lomo Saltado ~med rare Bavette steak, Kennebec fries, onions, peppers, tomatoes stir fry, rich veal demi (gf) or/ Crab and Wild Sockeye Salmon Cakes ~served with Peruvian tartar and pickled cucumber and young coconut meat escabeche salad or/ Aji Panca Chili and Orange Glazed Baby Back Ribs ~served with double smoked bacon, green bean and red nugget potato salad (gf) or/ Chicharron Sliders ~crispy pork belly, glazed yam, aji Amarillo aioli, and salsa criolla sliders, rocoto chili dusted yam chips or/ Yucca Bola ~cassava root croquettes filled with asiago cheese, jalapenos, and scallions, sweet rocoto chili house made jelly, and Peruvian Huancaina sauce (veg) or/ Causa Verduras ~beet root whipped and chilled potatoes, lima bean puree, pickled beets, rocoto chili dusted yam chips (veg, gf) or Pollo Anticuchos ~aji Amarillo chili marinated chicken breast skewers, brown buttered fingerling potatos, trio of aji sauces (gf) or/ Tacu Tacu ~spicy butternut squash winter stew, crispy lima bean and rice cakes, parmesan, and fried quail’s egg (veg, gf)

DESSERT
Chocolate y Café Enamorados ~coffee and chocolate pot de crème, spiked rocoto chili whip cream, canela sugared plantains (gf) or Peruvian Caramel Shortbread Cookies ~lucuma fruit crème anglaise, fresh fruit or Specialty Coffee Drink ~bartender’s daily creation (gf)

Wildtale Coastal Grill – Yaletown $40wildtale chowder (745x624) (2)

APPETIZER WildTale Corn & Seafood Chowder fresh wild seafood, spicy jalapeno fritterBC VQA Wine/Beverage Pairing:Synchromesh 2014 Riesling – Okanagan, BC – $10.00 or West Coast Caesar Salad aged parmesan, white anchovyBC VQA Wine/Beverage Pairing:Van Westen ‘Vivacious’ 2014 Pinot Gris/Pinot Blanc – Okanagan, BC – $11.00 or 

wildtale prawn cocktail

Classic Prawn Cocktail poached tiger prawns, horseradish cocktail sauceBC VQA Wine/Beverage Pairing:Bartier Bros. 2013 Semillon – Okanagan, BC – $11.00 

ENTREE Blackened BC Snapper spicy penne alla “puttanesca”, basil beurre blancBC VQA Wine/Beverage Pairing: Synchromesh 2014 Riesling – Okanagan, BC – $10.00 or 

wildtale2 (1024x768)

Surf & Turf “AAA” alberta beef striploin, tiger prawn a la plancha whipped potato, café de paris butterBC VQA Wine/Beverage Pairing Osoyoos Larose ‘Petales d’Osoyoos’ 2011 Merlot Blend – Okanagan, BC – $13.50 or

wildtale
Duo of Yakima Valley Lamb roasted lamb sirloin, risotto of braised shoulder buttered asparagus, natural pan jusBC VQA Wine/Beverage Pairing: Osoyoos Larose ‘Petales d’Osoyoos’ 2011 Merlot Blend – Okanagan, BC – $13.50 

wildtale dessert

DESSERT Bittersweet Chocolate Mousse housemade biscottiBC VQA Wine/Beverage Pairing: Burrowing Owl Coruja – $12.00 

SAI WOO – $40 – Chinatown

Head to Chinatown to Sai Woo at $40 for some unique bites in one of the most gorgeous rooms in the city.

sai woo

ENTREE – SPICED LAMB Pressed Lamb Neck, Squash Purée, Braised Shallot, Kale Chip, Sautéed Kale, Sherry JusBC VQA Wine/Beverage Pairing:Bartier Bros. Syrah 2011 Okanagan Valley or SEARED LING COD Pommes Purée, Potato Chip, Mushroom Jus , Seared King Oyster Mushroom, Confit JalapenoBC VQA Wine/Beverage Pairing:The Hatch Pinot Noir, Keremos Bench or LEMONGRASS CHICKEN Pandan Rice, Wilted Bitter Greens, Fried Egg, Pickled Cucumber, Bitter MelonBC VQA Wine/Beverage Pairing:Bartier Bros. Unoaked Chardonnay 2012 Okanagan Valley
DESSERT –  MANGO MOUSSE CAKE Purple Yam Jam, Coconut Sauce, Puffed Tapioca Pearls or CHOCOLATE PATE Dark, Milk, and White Chocolate, Almond Crust, Almond Bread, Kumquat Jam BAKLAVA Pistachio Mousse, Honey Rose Pearls, Phyllo Chip, Toasted Nuts

SIENA RESTAURANT

At South Granville’s Siena for $30 you can go Italian for a very reasonable price and they’ve got a fantastic wine list and are just small enough to give you that exceptional service.
ENTREE – Prosciutto-wrapped Natural Pork Tenderloin, with parmesan braised cannellini beans & apricot or Grilled Steelhead, with roast cauliflower purée, confit fingerling coins, peperonata or Caponata Ravioli, with tomato butter, pine nuts, asiago, crispy capers (V) or Mushroom Truffle Tagliatelle, with madeira cream, charred leeks, manchego (V)
DESSERT – Lemon Polenta Cake, with vanilla crème anglaise, raspberry coulis or Double Chocolate Torte, with blackberry chantilly, chocolate ganache
royal dinette interior

ROYAL DINETTE

Another stell meal will be had if you head to Royal Dinette $40 on the corner of Dunsmuir and Howe.

APPETIZER
Kale, Crispy Vegetables, Nahm Jim, Aromatic Herbs, Pumpkin Seed or Octopus, Pil Pil, Chorizo Spices, Yukon Gold Potatoes, Sourdough or Lamb tartare, Mint emulsion, Hazelnut, Cured Egg Yolk, Grilled Bread

ENTREE Whole Wheat Rigatoni,
Smoked Mushroom, Grainy Mustard, Pickled Cucumber or Ling Cod, Octopus Consomme, Shellfish, Rutabaga, Olives or Short Rib, Ancient Grains, Radicchio, Preserved Peppers
DESSERT Dark Chocolate Tart, Beetroot Sorbet, Cocoa Nib or Candy Cap MushroomPanna Cotta, Grand Fir Sable, Preserved Summer Berries or Apple Sorbet, Honey Sponge Cake, Jasmine Tea, Tapioca
Edible Canada

EDIBLE CANADA

Uniquely Canadian bites can be had at Edible Canada for $30 in Granville Island.
edible canada

Edible Canada to Launch Coast-to-Coast Dinner Series

Canada’s Top Chefs to Help Define Canadian Cuisine

Living up to their vision to help define Canadian Cuisine, Edible Canada launches an all-new market dinner schedule for 2015, welcoming Canada’s top talent into their Granville Island bistro for a Coast-to-Coast Dinner Series.

Each month the Edible Canada culinary team will feature a different province or territory, flying in award winning Chefs specifically chosen for their contribution to shaping Canada’s culinary landscape. “By welcoming the larger food community into our space we hope to learn more about what “Canadian” food is being served coast-to-coast and what is influencing it” says owner Eric Pateman. “This dinner series is about discovery and we want to share that journey with the public.”

Edible Canada

 

At the start of each month, the popular Granville Island eatery will host a four course kick-off dinner for 75 people. These dinners will showcase the regions top culinary talent with the best ingredients, traditions and stories from the lands.  Their line up includes Top Chef Canada winner Dale MacKay, Slow Food pioneer Michael Howell and Montreal’s celebrated Chef Derek Dammann of Maison Publique, to name a few.

Alongside these exclusive dinners, the bistro’s Chef de Cuisine Tyler Dallner will collaborate with each regional chef to develop a three-item menu that will run for the duration of the month and will showcase the bounty of the respective regions. Chef Dallner explains “this way we can share the stories with more of our guests, spreading the word and creating more learning for everyone.”

Edible Canada’s new and creative Bar Manager, Zack Shave, and Retail Manager, Natalie Graham, will also be joining in on the fun. Guests of the bistro can expect drink specials each month that reflect the specialties of each area, as well as an array of products for purchase that have been selected from artisans across the country.

I’m thrilled that my team is just as excited as I am about this” shares Pateman.  “Understanding the country through food has long been a goal of mine since I started Edible Canada. Now everyone is on-board.” Pateman gleams “We want to start a life-long foundation for Canadian cuisine and its culinary community to grow from, so we also hope to attract culinary school students, food artisans, beverage producers and more to come and take part in this year long celebration, one that hopefully will continue for many years to come.”

Kick-Off Event and Special Offer:

The 2015 Coast-to-Coast dinner series will be kicking off with the Yukon, a territory often underestimated for it’s culinary glamour. The team is excited to welcome Chef & Author Miche Genest, Chef Carson Schiffkorn from Inn on the Lake in Whitehorse, and Outfitter Teena Dickson, who will regale diners with stories of the North. Also joining in on the epic dinner will be Yukon Brewing, showing off their range of beers and spirits hand-crafted in this northern territory to pair perfectly with wild game meat, berries, foraged foods and more!

As a bonus for attending the opening event, guests will be entered TWICE into the month long contest that will allow one lucky diner to win 2 tickets from Air North, the Yukon’s airline, to Edible Canada’s very first Whisky Dinner in the Yukon. The dinner will be hosted this April under the Northern Lights and will be prepared by Chef Schiffkorn and Pateman himself.  This is an opportunity you won’t want to miss!

As an opening special, the first dinner of the series will be offered at the exceptional rate of only $75 a ticket, a 40% savings from the remaining ticket prices.

Coast to CoastCoast-to-Coast Dinner Series Details:

February 2nd
Yukon Month with Chef and Author Miche Genest, Chef Carson Schiffkorn and Trapper Teena Dickson

March 2nd:
Saskatchewan Month with Top Chef Canada winner Chef Dale MacKay of Ayden

April 1st:
Ontario Month with Chef Jeff Crump of Bread Bar and Author of ‘Earth to Table’

May 4th:
Alberta Month with Chefs Dave Bohati (MARKET), Eden Hrabec (Crazyweed Kitchen) and Blair Lebsack (RGE RD)

June 1st:
Nova Scotia Month with Executive Director of Devour! The Food Film Fest Chef Michael Howell and Taste of Nova Scotia

July & August:
The Best of BC with Local Chef Ned Bell & Other BC Friends

September 1st:
Quebec Month with Chef Derek Dammann from Maison Publique

October 1st:
PEI Month with Chef Ross Munro, Owner/Operator of Prince Edward Island Culinary Adventures

November 2nd:
New Brunswick Month with Chef Chris Aerni of Rossmount Inn

Price per ticket is $125 and includes food, beverage pairings and gratuities. Menus and details around the specific dinners will be released closer to the date. As these are unique and individual evenings, it is highly recommended reserving tickets in advance; with the caliber of these chefs and a limited number of tickets available, the dinners are expected to sell out quickly.

For the ultimate experience, there is the option to purchase tickets to the entire Coast-to-Coast Dinner series at a discounted price of $875. This means you get the first dinner completely FREE. Series tickets include preferred and reserved seating, signed cookbooks, artisan retail gifts and VIP access to all other Edible Canada events.

Tickets can be purchased via the Edible Canada website

Edible Canada Speakers Series

chocolate-wine-pairings-500x333Vintage BC Wines – How Old Can They Go?
January 28
3:30pm, 1.5 hours
$30*

Join Edible Canada’s wine team along with Road 13 winemaker J.M. Bouchard for an afternoon of vintage BC wines from our cellars. We will discuss the ageability of wines and what things to look for in BC wines that will ensure they stand the test of time. Naturally, some nibbles will accompany the wines from Chef Reid’s kitchen.


Strange Brews
January 29
3:30pm, 1.5 hours
$25*

With BC’s ever-growing line up of craft beer also comes an expanding line of “strange” brews. Come and join local beer experts as we discuss and sample many of BC’s most unique brews along with beer friendly nibbles from the Edible Canada kitchen.


Coffee that Rocks!
January 30
3:30pm, 1.5 hours
$20*

Salt Spring Coffee is BC’s leader in sustainability in the coffee industry. Barista and Coffee Expert Kevin McConnell will join us for an afternoon of cupping and learning to create speciality coffee drinks so your morning coffee is never boring again. You will also have a chance to win a prize pack from Salt Spring Coffee!


Chocolate, Chocolate, Chocolate
January 31
3:30pm, 1.5 hours
$25*

A chocolate inspired cocktail, chocolate in savoury dishes and of course chocolate desserts! Come and join chocolate chef extraordinaire, Wendy Boys, for an incredible afternoon discussing all things chocolate (and we are sure she will also discuss caramel as well). Learn from one of the industy’s leading talents this afternoon.


Wine VS Beer – Which is Better with Cheese?
February 1
3:30pm, 1.5 hours
$30*

Local and international cheeses from Benton Bros on Granville Island, will be hand selected by one of the brothers themselves. Once we have the cheese, the EC wine team will be responsible for picking what they deem to be the best wine and beer pairing for each cheese. You will be the judge in this friendly competition!

* taxes not included

*Group Booking Discount* if you book 5 tickets at once, save $5 per ticket; if you book 10 tickets at once, save $10 per ticket. Bring your office out for a fun, informative group session. Group discounts are only available via phone at 604.558.0040.

CONTACT
Eric Pateman or Erin Quinn
Edible Canada
604.558.0040
info@ediblecanada.com

Edible Canada Dine Out Menu 2013

edible-canada-lgHit up another Dine Out at Edible Canada last night before heading to the highly entertaining Ride the Cyclone at the Granville Island Arts Club Theatre.  Chef Greg Reid recently took over the leadership of the kitchen as the new Chef de Cuisine.  He had been with Edible since the summer, so was already more than comfortable in the restaurant’s kitchen.

The servers here take their responsibilities seriously and are well-versed with the menu.  This restaurant uses almost 100% Canadian products and the same goes for the drinks list.  Our waiter had even been out to the farm where the carrots originated was comfortably going beyond the suggested wine pairings when I mentioned I wanted something a bit different.  We only had an hour to eat as I was annoyingly late, but the food arrived in a steady stream while not feeling rushed.

Edible Canada Dine Out Menu

To start we had the carrot soup with mint and almond, with had a nice creamy feel and a zip of freshness from the mint.  A smear of almond butter completed the dish.

Edible Canada Dine Out Menu

The albacore tuna was seared perfectly and the tomatoes had much more flavour than I expect at this time of year, however that darn tuna confit stole the show in this dish adding rich notes to the plate.

Edible Canada Dine Out Menu

For mains we were threatened by the portion size of the fish pie, as it was enough for two, but we managed to survive by packing some of it to go (come hungry).

Edible Canada Dine Out Menu

The elk was cooked to a true medium rare and not even one bite had the toughness I’ve experienced previously with this meat.  Also made a good snack the following day.  Served with creamy grits and a sauce with some serious layers of flavour.

Edible Canada Dine Out Menu

The Maple Sugar Pie and Warm Chocolate Brownie were both sugary delights.  We felt our blood sugar levels rising instantly.   The brownie is dense with concentrated chocolate flavour while the maple sugar pie has a lighter texture, but was equally, if not more tasty and certainly a perfect way to finish a true Canadian meal.

Edible Canada Dine Out Menu

DINE OUT VANCOUVER $ 28 MENU  JANUARY 18 ~ FEBRUA RY 3, 2013

APPETIZER

SP ICED FIORE FARMS TW ISTED CARROT SOUP
mint , a lmond
C rush Pad White NV

or
SP ICE RUBBED ALBACORE TUNA
t una be lly confit , a r ug ula , t oma t o dr e s s ing
Nichol O rg anic Pinot G ris 2011
or
KETTLE RIDGE VEAL BONE MARROW
ba con la r don, g r e a t nor t he r n be a ns , pa r s le y cr umb, g a r lic ba g ue t t e
a dd Que be c R oug ie foie g r a s for 19$
Blue M ountain G old L abe l Brut NV

ENTRÉE

COAST MOUNTAIN MUSHROOM TARTE
ca r a me lize d onions , H a ppy Da y s g oa t che e s e , fr ie d he ns e g g
C rush Pad R osé NV
or
CANADIAN EAST COAST FISH P IE
Oce a nwis e s e a food, wint e r v e g e t a ble s, pomme pur e e
Q uails’ G ate C hardonnay 2009
or
GRANGELAND LEG OF ELK
cr e a my g r it s , g la ze d ca r r ot s , hunt e r s a uce
C rush Pad R e d NV

DESSERT

GRANVILLE ISLAND TEA COMP ANY CHAI BRÛLÉE
whippe d s hor t br e a d
H e ste r C re e k L ate H arve st Pinot Blanc 2010
or
W ARM CHOCOLATE BROW NIE
ha ze lnut cr umble , A lbe r t a r y e ice cr e a m
Vista D ’O ro Wine ry D ’O ro 2007
or
MAP LE SUGAR P IE
pe ca ns , cinna mon whippe d cr e a m
S e a C ide r Pom ona NV

TO FINISH ~ OP TIONAL CHEESE COURSE add 12$
Q ue be c paillot de chè vre , Vista d’O ro g re e n walnut pre se rve , brioche French toast
Q uails’ G ate O ptim a 2010

Suggested wine pairings, tax & gratuity are extra

Edible Canada at the Market on Urbanspoon

A Canadian Tribute to Bacon at the Take Out Window

On Friday, May 18, the start of Victoria Day long weekend, Edible Canada at the Market is reopening their busy Take Out Window for the summer. Building on last year’s incredible success at their Granville Island location, the culinary team has created a brand new menu centered on the global infatuation with bacon – with a Canadian twist. Coast to Coast – A Canadian Tribute to Bacon will highlight culinary traditions and fresh ingredients from here to Halifax with regionally inspired bacon-themed dishes. All of the new items will be available through the Take Out Window only, and additional items will be added as the season progresses.

Widely recognized for their innovation and promotion of new Canadian cuisine and our country’s artisan beverages, the Coast to Coast – A Canadian Tribute to Bacon window reinforces Edible Canada’s mission to support and showcase artisan culinary producers and our vast food culture. The hours of operation will be 11am to 7pm daily.

Coast to Coast – 100% Canadian Bacon Menu

West Coast Cobb Salad  $10.00
Bacon Lardons, Heirloom Tomatoes, 
Quebec Blue Cheese, Smoked Salmon

Bacon & Duck Rillette Poutine $8.50
Canadian Cheese Curds, Caramelized Onions

Two Rivers All Beef & Bacon Whistle Dog $8.00
Smoked Canadian Cheddar, Fried Onions, Bacon Jam

BLLT – Bacon, Lettuce, Lobster & Tomato   $12.00
Bacon Aioli, Heirloom Tomatoes, Butter Lettuce, Swiss Roll

Crispy Fish & Bacon Tacos  $7.00
Ontario Pickerel, Crispy Bacon, Apple Radish Slaw, Spicy Mayo

Box O’ Bacon (6 Strips) $8.00
Pepper Candied Bacon with Rye Chocolate Ganache Dipping Sauce

Sweet

Cadeaux Bacon Cinnamon Sticky Bun $5.00

Bella Gelateria Bacon Chocolate Gelato $5.50

“To Die For” Bacon Banana Bread with Whipped Maple Butter $6.00

Anna Olson at Edible Canada – Recipes

Anna Olson is now on her seventh cookbook, Back to Baking – 200 Timeless Recipes to Bake, Share, and Enjoy.  Last Saturday she joined Edible Canada at The Market, at their bistro to demo recipes from this cookbook and others.

The team from Edible Canada, Chef Tom Lee, Sous Chef Jack Lin and the kitchen crew replicated her dishes for what was a full house.  From fiddleheads, gnocchi and halibut to cookies and cupcakes, guests watched her whip up the recipes and dined communal style with BC Wines to pair.

I’ve included her recipes and my photos of the evening for your viewing and cooking pleasure.  Hope this inspires some time in the kitchen.

There’s more Guest Chefs this summer at Edible Canada – click here to register.  And yes, I will be back.

Fiddlehead Salad

First course was a spring-inspired fiddlehead and radiccio salad.  Fiddleheads are in season only briefly, but if you blanch them you can freeze a few to last through the year.  Just be sure to always cook these little delicacies for about 10 minutes.  Great in a stir-fry, omelette or quiche as well.  Olson also recommends artichokes or snap peas if you can’t find fiddleheads.

Fiddlehead Salad with Pickled Red Onions & Maple Toasted Pecans

Serves 6

A magical combination of varied colors and textures builds a salad that reaches new heights of complexity without being complicated. The three main elements that create such harmony are all delectable and versatile on their own.

Pickled Red Onions

Makes about 4 cups (1 l)

4 cups sliced red onions 1 L

1/3 cup sugar 80 mL

1/3 cup honey 80 mL

1 cup dry white wine 250 mL

¼ cup lemon juice 60 mL

1 tsp salt 5 mL

Simmer all the ingredients, uncovered, over medium heat until the onions are tender and the liquid has evaporated, about 10 minutes. These can be refrigerated for up to 6 weeks.

Maple Toasted Pecans

Makes 2 cups (500 ml)

2 cups pecan halves 500 mL

3 Tbsp pure maple syrup 45 mL

1 tsp ground black pepper 5 mL

Preheat the oven to 350°f (180°c). Line a baking tray with parchment paper.

Toss the pecans with the maple syrup and black pepper to coat. Spread the pecans on the prepared tray and bake them for 10 to 12 minutes, without stirring, until toasted. Let cool in the pan. As the maple syrup cools it will caramelize onto the pecans.

The pecans can be stored in an airtight container for up to 1 month.

Fiddlehead Salad Vinaigrette

3 Tbsp lemon juice 45 mL

1 Tbsp finely minced shallot 15 mL

½ tsp Dijon mustard 2 mL

1/3 cup grapeseed or canola oil 80 mL

2 Tbsp tepid water 30 mL

salt & pepper

1 Tbsp chopped chives 15 mL

Fiddleheads

3 cups fresh or frozen fiddleheads 750 mL

3 cups radicchio leaves (Treviso radicchio, 750 mL if available)

1 cup pickled red onions 250 mL

2/3 cup maple toasted pecans 160 mL

For the vinaigrette, whisk the lemon juice, shallot, and Dijon to blend. Gradually whisk in the oil until it’s incorporated, then whisk in the water. Season to taste and stir in the chives.

If using fresh fiddleheads, trim off the stem ends and soak them in water for 10 minutes. Wash thoroughly, rubbing gently between your fingers. Drain well.

Bring a pot of water to a boil and salt it generously. Blanch the fiddleheads until tender, about 5 minutes for fresh and 3 minutes for frozen (tasting is the best way to judge). Drain the fiddleheads and shock them in ice water to halt the cooking process. Drain and chill until ready to serve.

To assemble the salad, arrange the radicchio on a platter. Toss the fiddleheads with the vinaigrette and arrange on the platter. Spoon the pickled red onions overtop and sprinkle with the maple toasted pecans. Serve immediately.

Fresh Take

  • A fiddlehead embodies all that is spring. Small and delicate, these curly fern shoots are mild and have an almost creamy taste similar to artichoke hearts. It’s worth noting that fiddleheads should only be eaten once cooked—blanching removes something called shikimic acid (long story short, an acid that is transformed and used in flu medications, but not meant to be consumed in its raw form).
  • If you can’t find fiddleheads, don’t panic. You can use freshly cooked artichoke hearts or even blanched snap peas instead.
  • Fiddleheads grow in damp forest beds and they take a bit of the forest with them when picked. If using fresh, take the time to soak and gently clean them. Frozen fiddleheads are already cleaned.
  • The pickled red onions make a great condiment for burgers, grilled fish, or chicken, while the maple toasted pecans are a nice diversion on a cheese plate or even sprinkled on an apple tart or ice cream. Talk about versatile!

Goat Cheese Gnocchi

Second course was a gnocchi served atop a pepper coulis.  Make this coulis and serve with fish or chicken.  It’s a simple and flavourful way to dress up a dish.

Goat Cheese Gnocchi with Pepper Coulis

Serves 6

Potato gnocchi are filling and satisfying in winter, and fluffy ricotta gnocchi are pleasant in summer, so it follows that these gnocchi are the perfect dish to bridge the two extremes. Served in a bright, fresh-tasting sauce, this is truly a taste of spring.

Pepper Coulis

¼ cup olive oil 60 mL

1 cup diced onion 250 mL

2½ cups diced red bell pepper 625 mL

¾ cup dry white wine 185 mL

2 sprigs fresh thyme 2 sprigs

2 sprigs fresh oregano 2 sprigs

salt & pepper

Goat Cheese Gnocchi

4 oz fresh goat cheese, at room temperature 125 g

4 oz cream cheese, at room temperature 125 g

3 Tbsp finely chopped green onion 45 mL

2 Tbsp finely chopped flat-leaf parsley 30 mL

1 Tbsp finely grated lemon zest 15 mL

2 eggs, separated 2

1 cup all-purpose flour 250 mL

½ tsp salt 2 mL

For the pepper coulis, heat the oil in a saucepot over medium heat. Sauté the onion for 5 minutes, until translucent. Add the peppers and sauté for 3 minutes more. Add the wine and herbs and simmer, covered, until the peppers are tender, about 10 minutes. Remove from the heat and purée. Strain, season, and set aside.

For the gnocchi, beat the goat cheese and cream cheese until smooth. Stir in the green onion, parsley, lemon zest, and egg yolks until smooth. Fold in the flour. Whip the egg whites with the salt to soft peaks and fold into the goat cheese mixture in 2 additions.

Bring 16 cups (4 L) water to a boil and salt generously. Cut the dough in half. Roll out 1 piece into a log shape about ¾-inch (2 cm) in diameter and cut it into ½-inch (1 cm) pieces. Place on a floured tray and repeat with the second piece of dough. Drop the gnocchi into the water in 2 batches and simmer until they float, about 3 minutes. Gently remove with a slotted spoon. To serve, heat the coulis and spoon it into a flat-bottomed bowl. Gently place gnocchi on top.

Fresh Take

  • Regardless of where you live, early to late spring is peak season for hothouse produce. Buying local hothouse peppers, tomatoes, and cukes is a perfect way to shop locally and enjoy great-tasting produce after a long winter.
  • When handling and rolling out the gnocchi dough, feel free to generously flour your work surface and hands—these gnocchi will still remain soft and fluffy. The dough is delicate but not fragile, moist but not too sticky either. Once you cook them and taste your first one, you’ll see what I mean!
  • This pepper sauce is simple and bright. If you don’t want to use wine, simply substitute the same measure of water plus 1 Tbsp (15 mL) lemon juice in its place.

Roasted Halibut

Halibut is another seasonal product I always look forward to.  Olson suggests the asparagus with rhubarb hollandaise to pair.  I would cut out some of the sugar myself in this recipe, but adjust according to your taste.

Asparagus with Rhubarb Hollandaise

Serves 6

I have a weakness for a good hollandaise, especially when it’s served with asparagus in season. At the same time, rhubarb comes into its own, and its fruity acidity replaces a traditional wine or vinegar base for this warm, buttery sauce.

2 lb fresh asparagus 1 kg

Rhubarb Hollandaise

1¼ cups finely diced fresh or frozen rhubarb 310 mL

1/3 cup sugar 80 mL

2 sprigs fresh tarragon 2 sprigs

2 large egg yolks 2

3 Tbsp lemon juice 45 mL

½ cup melted butter 125 mL

salt & pepper

To Finish

butter, for sauté pan

chopped chives, for garnish

Bring a pot of water to a boil and salt generously. Trim the asparagus and blanch, uncovered, until tender (check by tasting as the time will vary depending on its thickness). Once tender, drain then shock the asparagus in a bowl with ice and water to halt the cooking process. Strain and chill the asparagus until ready to serve.

For the hollandaise, stir the rhubarb, sugar, and tarragon sprigs in a pot over medium heat. Simmer until the rhubarb is just tender, about 10 minutes. Remove the tarragon and keep the rhubarb warm (but not hot).

Whisk the egg yolks and lemon juice in a bowl over a pot of gently simmering water (making sure the bowl’s not touching) until the yolks hold a ribbon when the whisk is lifted. Whisk in the rhubarb mixture to warm slightly. Remove the bowl from the heat and gradually whisk in the melted butter (try to avoid adding any white solids that have settled at the bottom of the butter). Season to taste and keep warm (hollandaise should be prepared as close to serving as possible).

To heat the asparagus, simply warm it in a sauté pan over medium-low heat with butter and season lightly. Place the warm asparagus on a platter and spoon hollandaise overtop. Garnish with chives and serve immediately.

Fresh Take

  • If blanching asparagus in boiling water (versus steaming), it’s important to boil it uncovered so that it retains its bright green color. And by shocking it with ice water, you halt the cooking and the green color will set, even when reheated.
  • The principle behind a hollandaise is to gently cook the egg yolks so that they don’t scramble. The acidity in the lemon juice helps prevent curdling while the yolks hit their appropriate temperature. To be certain, you can always use a thermometer to check that the mixture reaches 160°f (71°c).
  • Michael turned me onto this delightful springtime combination of rhubarb and asparagus. This dish used to be on the menu at Inn on the Twenty, a wine-country restaurant in the Niagara, when we worked there together. See, it’s okay to take work home with you sometimes!

Grilled Halibut

Serves 6

Halibut

6 5 oz (150 g) halibut fillet portions 6

olive oil, for brushing

salt & pepper

1 bunch fresh thyme sprigs 1 bunch

½ cup loosely packed fresh basil leaves 125 mL

Preheat the grill on medium-high and heat a fish grill (mesh).

Brush the halibut fillets with oil and season lightly. Place the thyme on the grill. When it starts smoking, place the halibut fillets on the grill near but not on the thyme. Immediately close the lid on the barbecue and let the halibut cook for 8 minutes. Lift the lid, turn the halibut 90 degrees, and close the lid again. Cook the fish for 8 minutes more, until it flakes easily when touched with a fork. Remove the halibut from the grill and serve. Tear basil leaves overtop immediately before serving.

Fresh Take

  • Often halibut is sold in “steak” form, with bones in. You may have to order a few days ahead, but you can usually ask for fillet portions from the fish section at a good grocery store.
  • Smoking meats on the grill by adding wood chips is common, but herbs can offer the same function. A trimming of thyme from your garden (even the tougher, woodier sprigs) creates a quick burst of herbaceous smoke that subtly contributes to a delicate fish. Be careful if you try this with rosemary, though—on the grill it can smell like the inside of a VW bus in 1967.

Anna Olson at Edible Canada at the Market

Mijune Pak, aka Follow Me Foodie, joined the dinner crowd.

Anna Olson at Edible Canada at the Market

Anna Olson with Chef Tom Lee and Chef Jack Lin of Edible Canada

Earl Grey Chiffon Cake

Earl Grey Chiffon cake with Maple Meringue Frosting was served up for dessert.  They served these as cupcakes, but making the whole cake would be a bit less work when it comes to icing.

Earl Grey Chiffon Cake With Maple Meringue Frosting

• Makes one 10-inch (25 cm) tube cake | Serves 16 to 20 •

This is a personal favourite. Infused Earl Grey tea lends a subtly fragrant citrus note to the chiffon, and the meringue frosting sweetened with maple syrup really adds something special.

Cake:

2 tea bags Earl Grey

3/4 cup (185 mL) boiling water

8 egg whites, at room temperature

1/2 tsp (2 mL) cream of tartar

1 1/2 cups (375 mL) sugar

2 1/4 cups (560 mL) cake and pastry flour

2 1/2 tsp (12 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) vegetable oil

5 egg yolks

1 tsp (5 mL) vanilla extract

1 tsp (5 mL) finely grated lemon zest

3 oz (90 g) milk chocolate, chopped and melted

1 recipe Maple Meringue Frosting (see below)

Preheat the oven to 325°f (160°c).

Steep the tea bags in the boiling water until the water cools to room temperature. Without squeezing out excess liquid, remove the bags, then top up the water to its original 3/4 cup (185 mL) measure.

Whip the egg whites with the cream of tartar until foamy, then add 1/4 cup (60 mL) of the sugar and continue whipping until the whites hold a medium peak. Set aside.

Sift the flour, the remaining 11/4 cups (310 mL) of the sugar, the baking powder, and salt into a large bowl or into the bowl of a stand mixer fitted with the whip attachment. Add the cooled tea, oil, egg yolks, vanilla, and lemon zest. Whip this mixture on high until it is thick, about 4 minutes. Add the melted milk chocolate and whip it on low speed until blended. Fold in half of the whipped egg whites by hand until they are incorporated, then fold in the remaining whites (the batter will be quite fluid). Pour this into a 10-inch (25 cm), ungreased tube pan.

Bake the cake for 50 to 55 minutes, until the top of the cake springs back when gently pressed. Invert the cake pan onto a cooling rack and cool the cake upside down in its pan. To extract the cake, run a spatula or knife around the outside edge of the cake, then tap the cake out onto a plate.

Use a spatula to spread the maple meringue over the entire surface of the cake (use a small spatula or butter knife to frost the cake inside the centre hole). Store the cake at room temperature until ready to serve and cover the interior cake with plastic wrap only once cut. The cake will keep for up to 3 days.

Maple Meringue Frosting

• Makes about 2½ cups (625 mL) •

dairy-free gluten-free

This frosting recipe can be interchanged with Seven-Minute Frosting (page 150), wherever you wish to add a hint of caramel from the maple syrup. Even though this recipe uses maple syrup, the frosting comes up a bright white colour.

2 egg whites, at room temperature

1/2 tsp (2 mL) cream of tartar

2 Tbsp (30 mL) sugar

3/4 cup (185 mL) pure maple syrup

1 tsp (5 mL) vanilla extract

Whip the egg whites with the cream of tartar until foamy, then add the sugar and whip the whites just to a soft peak.

Bring the maple syrup to a boil and cook uncovered and without stirring until it reaches a temperature of 242°f (117°c) on a candy thermometer. While beating on medium speed, carefully pour the maple syrup into the meringue by pouring it down the side of the bowl (this will help prevent splashing of hot syrup) and continue whipping until the mixture has cooled but is not quite room temperature, about 3 minutes. Stir in the vanilla. This frosting should be used immediately after making.

Earl Grey Chiffon Cake

 Here is the dish in cake form from the book.

Cookie Plate

A platter of cookies finalized the deal, but I was far too full to indulge.  Now why didn’t I pack some of these to go though?

Apricot Walnut Thumbprint Cookies

• Makes about 3 dozen cookies •

My mom used to make thumbprint cookies dipped in walnut crumbs every Christmas, and these remind me very much of my childhood.

1 cup (250 mL) unsalted butter, at room temperature

1/2 cup (125 mL) packed light brown sugar

1 egg, separated

2 tsp (10 mL) finely grated orange zest

1 tsp (5 mL) vanilla extract

2 cups (500 mL) all-purpose flour

1/4 tsp (1 mL) salt

3/4 cup (185 mL) walnut crumbs (finely chopped walnut pieces)

1⁄3 cup (80 mL) apricot jam

Preheat the oven to 350°f (175°c) and line 2 baking trays with parchment paper.

By hand, with electric beaters, or using a standup mixer fitted with the paddle attachment, beat the butter and brown sugar until smooth. Beat in the egg yolk, zest, and vanilla.

Add the flour and salt, and mix until evenly blended. Spoon out tablespoonfuls of the dough and shape each into a ball. Whisk the remaining egg white in a small bowl. Dip each cookie into the egg white and then roll completely in the walnut crumbs. Place the cookies on the prepared trays, leaving 1 inch (2.5 cm) between them. Once all the cookies are on the trays, use the knuckle of your index finger to make an impression in the centre of each (they may be called thumbprint cookies, but it’s easier to use your knuckle).

Bake the cookies for about 15 minutes, until the walnut crumbs and the bottoms of the cookies are lightly browned.

While still warm, press the centre of the cookies down again to make more room for the jam, stir the jam to soften, then spoon a little into each cookie. Let the cookies air-dry for about 2 hours, then store. The cookies will keep in an airtight container for up to 5 days.

Raspberry, Lemon, And White Chocolate Rugelach

• Makes 16 large cookies •

Cream cheese is the secret to a tasty and flaky rugelach cookie. Because the pastry is just barely sweetened, it balances the sweetness of the jam and white chocolate.

3/4 cup (185 mL) unsalted butter, at room temperature

1/2 pkg (4 oz/125 g) cream cheese, at room temperature

2 tsp (10 mL) finely grated lemon zest

1 Tbsp (15 mL) sugar, plus extra for sprinkling

2 cups (500 mL) all-purpose flour

1/4 tsp (1 mL) salt

2⁄3 cup (160 mL) raspberry jam

2 oz (60 g) white chocolate, cut in chunks, or 1/2 cup (125 mL) white chocolate chips

For Brushing:

1 egg white

Beat the butter and cream cheese until smooth. Beat in 2 tsp (10 mL) of the lemon zest and the sugar.

Add the flour and salt, and stir until the dough evenly comes together.

Shape the dough into 2 discs, wrap each in plastic wrap, and chill for at least an hour.

Preheat the oven to 350°f (175°c) and line a baking tray with parchment paper.

On a lightly floured surface, roll out the first disc of dough into a circle about 12 inches (30 cm) across and just shy of 1/4 inch (6 mm) thick. Trim away the rough edges.

Stir the raspberry jam to soften it, then stir in the remaining 1 tsp (5 mL) of lemon zest. Spread half of the jam over the surface of the dough, right to the edges. Sprinkle half of the white chocolate over the jam.

Cut the dough into 8 wedges, and roll up each cookie from the large edge to its point, very much like a croissant, and place the cookies 1 inch (2.5 cm) apart on the baking tray. Repeat steps 6 and 7 with the remaining disc of dough.

Whisk the egg white until it is very foamy and brush each cookie with it. Sprinkle the cookies generously with sugar.

Bake the rugelach for 20 to 25 minutes, until they are an even golden colour. Let the cookies cool on the tray before removing to store. The cookies will keep in an airtight container for up to 3 days.

Egg-free variation

To make these cookies egg-free, simply brush the tops of the rolled cookies with milk in place of the egg white.

Note from Anna’s kitchen

To make smaller cookies, shape the dough into 4 discs instead of 2 and follow the same method. You will get 32 smaller cookies that bake in 16 to 20 minutes.

Pecan Lace Cookies

• Makes about 2 dozen large cookies •

Egg-free

These cookies are very close in style to Florentine cookies, and can be shaped or rolled while warm.

3/4 cup (185 mL) sugar

1/2 cup (125 mL) unsalted butter

1⁄3 cup (80 mL) whipping cream

2 Tbsp (30 mL) honey

1 cup (250 mL) rolled oats

1 cup (250 mL) chopped pecans (chopped to the size of oats)

1/2 cup (125 mL) coarsely chopped dried cranberries

Preheat the oven to 350°f (175°c) and line 3 baking trays with parchment paper.

Place the sugar, butter, cream, and honey in a saucepot, and bring to a boil, stirring often. Once a boil is reached, stop stirring and cook the mixture, occasionally brushing down the sides of the pot with water, until it reaches 239°f (115°c) on a candy thermometer. Remove the pot from the heat and stir in the oats, pecans, and cranberries.

Dip a teaspoon into water and use it to drop teaspoonfuls of batter onto the trays, being certain to leave 4 inches (10 cm) between them, as the cookies spread a great deal as they bake (you will likely fit only 8 cookies per tray). With wet fingers, gently press the cookies to flatten them a little, then bake them for 8 to 10 minutes, until they are a rich golden brown. See the note below to shape the cookies, or completely cool the cookies on the trays before removing. The cookies will keep for up to 3 days in an airtight container.

Note from Anna’s kitchen

To shape lace cookies, let them cool for about 2 minutes once they are out of the oven. Then lift the cookies with a spatula and place them on a rolling pin to create a curl, or on the underside of a muffin tin cup to create a dish that can hold ice cream, or roll them up into a cigarette-like cylinder to be a garnish for a custard or cake. This cookie batter can be made ahead and chilled for up to a week before baking, or it can be frozen for up to 3 months and thawed in the refrigerator before baking.

I interviewed Anna late last year when she came to town to Launch Back To Baking, the cookbook where the dessert and cookies are sourced from.  The other courses are from Fresh With Anna Olson.

BacktoBaking.hrFresh+cover_web

NOTE – Recipes republished with permission from White Cap Books and Anna Olson.

http://www.annaolson.ca/

 

 

Celebrity Chef Anna Olson visits Edible Canada for a special Mother’s Day Market Dinner

We are delighted and honoured to welcome one of Canada’s best known and most popular chefs, Anna Olson, to our Granville Island kitchens on Saturday, May 12.

Celebrity chef Anna Olson is best known as host of cooking programs, Sugar, Fresh with Anna Olson and Bake with Anna Olson, which air in Canada on Food Network as well as in 40 countries worldwide. She has authored six bestselling cookbooks, two of which were written with her husband Michael, a well-noted chef and culinary instructor. She is coming to Vancouver to join us for Mother’s Day weekend and share her much-beloved food philosophy with the lucky crowd. Her common-sense approach of cooking and baking with the seasons as well as respecting the ingredients, the technique and the process of sharing with others through food will charm and delight you. Most of all, cooking should be fun! The evening will be a one-of-a-kind opportunity to meet and chat with Anna, and will make a spectacular Mother’s Day gift for mothers everywhere.

Anna will be demonstrating some of the Spring & Summer recipes from her book, Fresh with Anna Olson, paired with special Canadian wines. View the menu on our website here.

DETAILS

Price: $100 per person for 5 course dinner with wine pairings
Time: 7pm – 10pm
Location: Edible Canada at the Market
You can book easily online, or by calling our office at 604.558.0040. Gift certificates are available. *Limited seats are available for this special evening.

 

 

 

 

 

 

 

All Moms deserve the Best – Brunch and Dinner at Edible Canada

On Mother’s Day, Sunday, May 13, we’re celebrating all moms with special set Brunch & Dinner menus, showcasing the BEST of the season and our local producers.

Reservations are recommended – book online using OpenTable, or by calling our Bistro at 604.682.6681.

Sunday, May 13 $55 per person
seatings at 10am, 12:30pm, 3pm 

Fresh Baked Pastries
assortment of pastries for the table

~

Orchard Fruit Salad with Sweetened Rhubarb Coulis
apples, pears, poached apricots

or

West Coast Dungeness Crab & Avocado Parfait
fresh Dungeness crab, avocado purée, smoked Serrano

~

Fraser Valley Asparagus, Tomato & Sorel Eggs Benedict
grilled asparagus, sorrel, lemon hollandaise

or

J. Beethoven’s Corned Beef Hash
soft poached free range eggs, roasted potatoes, wild mushrooms, arugula & rosemary hollandaise

or

Cinnamon Ricotta Belgium Waffles
rhubarb lime compote, amber maple syrup

~

Petit Fours
pear gelée, lemon tart, chocolate truffle, fried beignet with dulce de leche

Salt Spring Coffee & Granville Island Tea

Treat your mother to a sparkling MUMosa Cocktail ~ $7

Mother’s Day Dinner Sunday, May 13

$70 per person

West Coast Dungeness Crab & Avocado Parfait

fresh Dungeness crab, avocado puree, Serrano, heirloom tomato gazpacho sorbet

~

Grilled Fraser Valley Asparagus Salad
soft boiled quail eggs, tomato, frisée & arugula salad, walnut oil vinaigrette

~

Pan Seared Halibut
steamed clams, beet greens, bacon broth, Romesco sauce

or

Herb & Chorizo Stuffed Chicken Breast
sautéed kale, shimeji mushrooms, smoked raisin jus

or

Slow Roasted Leg of Lamb
thick cut fries, Swiss chard, smoked tomatoes, spiced relish, natural jus

~

Petit Fours
pear gelée, lemon tart, chocolate truffle, fried beignet with dulce de leche

Salt Spring Coffee & Granville Island Tea

wine pairings available

 

 

 

Gray Monk at Edible Canada

The Edible Canada at the Market team is incredibly excited to be hosting our first ever Vancouver Playhouse International Wine Festival Event this month, and honoured to be welcoming Gray Monk to our Granville Island bistro.

We invite you to join us for a delicious evening with one of BC’s first families of wine – Gray Monk Estate. Celebrating 40 successful years, the Heiss family continue to produce award-winning VQA wines. Enjoy a selection of their flagship and premium wines (including reserves from their library) accompanied by seasonal, market fresh, new Canadian cuisine. Each course will be paired with two of Gray Monk’s favourite wines, and the Heiss family will be on hand to share their stories and memories over the past 4 decades in the industry.

40 & Fabulous
featuring Gray Monk Winery

February 29, 2012

WEST COAST OYSTERS ON THE SHELL
yuzu caviar

PAN SEARED CANADIAN SEA SCALLOPS
apricot & Okanagan chili chutney, citrus foam

Odyssey Brut 2008

FIREWEED HONEY & GINGER GLAZED WILD BC SALMON
fennel & grapefruit salad
Pinot Gris 2010 & Pinot Gris 1994

WILD BC MUSHROOM RAVIOLI
porcini cream, kale, crispy skin
Gamay Noir 2009 & Pinot Noir 2009

JUNIPER CRUSTED SIDNEY ISLAND VENISON LOIN
braised shoulder, parsnips, brussel sprouts, wild blackberry jus
Odyssey Meritage 2009 & Odyssey Merlot 2009

SOUR CHERRY CHOCOLATE TART
black pepper tuille, coffee gastrique
Odyssey III

 

40 AND FABULOUS
Wednesday, February 29

Edible Canada at the Market
1596 Johnston Street
6:30-10:00 pm
$100 per person

Buy tickets online at www.playhousewinefest.com or by phone: 604-873-3311

Edible Canada Guest Chef Market Dinner Series Welcomes C Restaurant

On Tuesday, November 15 we are welcoming a leading Vancouver restaurant and chef to our Guest Chef Market Dinners. Join us for a special evening with C Restaurant and Chef Lee Humphries.

As the founding restaurant in the Vancouver Aquarium’s Ocean Wise Program, C Restaurant has led the way in ensuring product that is of the highest quality while respecting environmental sensitivities.  The restaurant continues to promote British Columbia as a burgeoning seafood and agri-food producing region, and Vancouver as a world-class culinary destination. Chef Humphries will show you how to look at and utilize our local seafood – to stunning results.

Your special evening takes place in the private dining room at Edible Canada at the Market – an intimate venue that is unlike any other in the province. Spend an interactive evening with our talented guest chefs, enjoy a multicourse meal prepared in front of your eyes, savour BC and Canada’s top wines paired with each course and utilize your 10% discount in the Edible Canada Retail Store and on future tour bookings purchased that night.

Your guest chef will prepare seasonally inspired sumptuous dishes while you watch, taste and enjoy. Since the goal of the evening is just to relax and enjoy the experience, we will email you a copy of the recipes and pairings from the night along with photos documenting the food and evening.

Each night is limited to only 22 guests. Electronic gift certificates are available. Book online here, or via telephone at 604.558.0040.

DETAILS

Price: $90 per person, plus HST & gratuity
Time: 7pm – 10pm
Minimum/Maximum Group Size: 14 / 22
Location: Private Dining Room at Edible Canada at the Market