Tag Archives: Fable Kitchen

Golden Dumpling Cook Off and Derby August 12!

Bao Bei Chinese Brasserie and Here There present Vancouver’s Golden Dumpling Cook Off!

The Cookoff returns August 9th! Refreshments are by Red Truck Brewery, restaurants will plate fresh takes on the filling-and-wrapper format. An expert panel of judges will taste their way through entries from 17 restaurants battling to fill, wrap, steam and fry their way to the top. The victorious challenger wins full bragging rights and claims the legendary Golden Dumpling trophy.

PURCHASE HERE for $55!

Festival-goers won’t want to miss the Dumpling Derby, when prizes are awarded to hungry competitors in a vicious eating contest. During separate men’s and women’s heats of two suspenseful minutes each, eight men and eight women gulp down dozens of dumplings. The winner of each category is declared the Golden Dumpling Eating Champion, and both take home a coveted prize.

Competitors include Cinara, Pidgin, Sai Woo, Tableau, Cibo Trattoria, Wildebeest, La Mezcaleria, Gyoza Bar, Bestie, Au Comptoir, Maenam, The Union, Annalena, Chicha, Harvest, The Acorn, Fable Kitchen and Cafe Medina.

Golden Dumpling

It’s all going down August 9th at the Food Truck Festival grounds!
*This event is rain or shine, no refunds shall be issued on tickets purchased 

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!