Tag Archives: House of Q

Where To Take Your Dad This Father’s Day

Events For You And Dad For Father’s Day

It seems people tend to plan a little further ahead for Mom, but good old Dad doesn’t seem to mind more last minute plans. I’m still getting emails on events that aren’t yet sold out, so here’s a few for you should you not have decided on where to celebrate your Father this Father’s Day. Sadly mine is in Kelowna, and Michael’s on the Island, so we’ll have to celebrate and give hugs later, but we’re still crashing Chef Juno Kim’s event, and going farther-less. Hope no one minds, but the deal was too good!

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 Chef Juno Kim’s 6-course menu for Father’s Day

We just bought tickets to this even though we are going fatherless as it sounded so good! Sunday, June 18th there’s still room at 1:15 pm for brunch at Field & Social. Inspired by staff meal and dim-sum style feasts, Chef Juno Kim will be creating a tasty 6-course menu meant to be shared and served as the dishes are ready. His cuisine focuses on using high-quality, ethical ingredients with bold flavours and balance in mind. Doug Stephen of Merchants Workshop will be tending the bar with a limited, but thoughtful menu.

Sourdough tartine with coppa, grilled beets, pickled carrots, goat cheese
Cucumber medley with buttermilk, leek ash, prosciutto oil
Triple cooked potatoes with cheddar espuma, egg yolk gel, nasturtiums
Crêpes with 63° egg, rhubarb, pickled ramps, crispy cheese bits
Fresh chorizo with Easter egg radish, spring herbs, prosciutto gremolata
Macerated early summer fruits with spruce tip yogurt, toasted rice tuile, white chocolate

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Well Seasoned BBQ Class June 18th, 2017 12:00 PM

Learn BBQ skills with House of Q while sipping on three of BC’s local brewing companies – Dogwood Brewing, Red Arrow & Raven’s Moon, who will be featured as BBQ Brian grills up a paired menu that includes :

  • Carne Asada Tacos,
  • Chicken Lollipops with a Raspberry Glaze
  • Savoury Stuffed French Toast – and yes it involves BACON…and the BBQ.

Seating is limited. Buy your voucher online, or call the store 604.530.1518 to reserve your space!

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Glass House Estate Winery & Well Seasoned

Father’s Day Weekend: June 17th & 18th 12PM-6PM.

The Glass House Estate Winery is located in South Langley, and is a perfect setting for a Sunday afternoon with the important men in your life! Well Seasoned will be cooking up a delicious feast all day long! Spend a delicious day with Dad at Glass House Estate Winery enjoying local food, sipping fantastic local wine and hopefully soaking up the Fraser Valley sunshine!

Grilled Wild BC Salmon with a Summer Salad of Quinoa, Fresh Herbs & Vegetables with Grilled Focaccia Bread – or -Grilled, Sliced Alberta Sirloin with Blue Cheese Butter served with Chopped Vegetable Salad with house made BBQ Ranch Dressing and Grilled Focaccia Bread (Vegetarian Options also available) &Homemade Cheesecake with Fresh Berries for Dessert.
For the kids (under 10): Bonetti’s All Beef Hotdog, Kettle Chips and Juice

Join us at Glass House for this special event! Tickets are $40 per person and must be pre-purchased.

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Father’s Day at Flying Pig and Wild Tale

Father’s Day Brunch Special at The Flying Pig: Steak and Eggs – 5oz “AAA” Sirloin, 2 Free Run Eggs, hollandaise, hash browns and toast — $18

Father’s Day Prime Rib Dinner at The Flying Pig: 
Slow roasted “AAA” prime rib, garlic mashed potatoes, seasonal vegetables, Yorkshire pudding and au jus — $30 per person

Three locations:  168 Hamilton Street, Yaletown, 102 Water Street, Gastown, 127 West 2nd Avenue, Olympic Village,
www.theflyingpigvan.com

Father’s Day Brunch Special at WildTale: Braised Beef Short Rib Benny with Lobster hollandaise $17.50

Surf & Turf Sunday for Father’s Day Dinner at WildTale:
28-day-aged “AAA” beef, creamy mashed potatoes, seasonal vegetables, Yorkshire pudding and au jus, with one of the following: Caribbean Lobster Tail, Grilled Jumbo Prawn Skewer, Scallop Skewer a la Plancha, or our Pan-Seared Prawn & Scallop Combo — $24.95 per person

1079 Mainland Street, Yaletown www.wildtale.ca

Drink special at all restaurants: Glenlivet Founder’s Reserve Scotch – $6 glasswildebeest3

Treat Dad to an epic meal at Wildebeest!

Father’s Day is fast approaching and Wildebeest is the restaurant your dad wants to be taken to this Sunday, June 18th – brunch or dinner! At brunch, we’ll serve him delicious house-made sausages & thick-cut bacon, bone marrow & eggs, cocktails aplenty, and our already-famous Wildebeest brunch. For dinner, we’ll spoil him with bison carpaccio, seared scallops & pork belly, roasted elk loin, and a bone-in ribeye that’s considered by many to be the very best steak in Vancouver. With excellent wines, beers, and award-winning cocktails to pair, there’s really no better way to celebrate and spend some time with your dad.

Father’s Day Brunch served from 10:00 am to 2:00 pm. Dinner service starting at 5:00 pm.

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Dads Rule the Roost at H2 Rotisserie & Bar on Sunday, June 18

The Westin Bayshore’s vibrant new H2 Rotisserie & Bar is giving props to Pops by launching its Sunday Supper Series on June 18 with a Father’s Day Feast. This family-friendly meal will be featured every Sunday from 5:30 pm onward. Each Father’s Day Feast is designed for two people for $27 per person:

Starter: H2’s signature cheesy bread.
Main: full rotisserie chicken with jus, buttermilk and chive mashed potatoes, grilled asparagus, and roasted carrots.
Dessert: dessert plate, featuring potted chocolate mousse with cookie crumble, house-made s’mores, gelato and salted caramel popcorn cheesecake.

Dad, and his adult kids might enjoy a flight of four 5-oz. craft beers for an additional $9 per person, or a choice of three 3-oz. pours of BC wine for $16.

H2 Rotisserie & Bar The Westin Bayshore, Vancouver 1601 Bayshore Drive Reservations: 604.691.6966 or online.

Cookbook – Grilling with House of Q

BBQ season is all year round in Vancouver, so pick up Grilling with House of Q and continue on grilling!

The secret to good barbecue is a the proper grilling temperature, some great meat and Brian Misko’s new book “Grilling With House of Q”. For good measure a set of his sauces and rubs doesn’t hurt either.

Misko is a competitive BBQ’er, and this book is geared for the home BBQ’er who is looking  to replicate those award winning flavours. It’s full of grilling tips, stores from his travels, and lots of amazingly simple recipes with endless flavour.

The book has everything from appetizers to vegetables and desserts, and is a step by step guide to getting more comfortable with your grill. While there’s lots of classics like ribs and burgers, there’s plenty of innovative dishes such as the Thai-style shrimp stuffed chicken breasts and cedar-planked brie too.  There’s also a section on brines, sauces and spreads, desserts and lots of great grilling and prepping tips along the way. Sit down with this one and have a good read before heating up that grill and making many of these memorable dishes.

Here’s one of our favs!

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The books….and ours….still looked pretty damn edible!

Bacon-wrapped Turkey Skewers

Start these turkey skewers early in the day so the meat has time to marinate before you grill it. Have ready some wooden or metal skewers, or look for more decorative, creative options such as sticks of rosemary.

Serves 4 to 6

2 to 3 cloves garlic, crushed
1 to 2 Tbsp minced fresh tarragon or savory, leaves only
1/4 to 1/3 cup House of Q Slow Smoke Gold BBQ Sauce or your favourite prepared mustard
1 to 2 lbs skinless, boneless turkey thighs, cut in 1-inch cubes
1 lb bacon, cut in thin slices

In a large resealable plastic bag, combine the garlic, tarragon (or savory) and BBQ sauce (or mustard). Shake until well mixed, and then add the turkey cubes. Mix well to ensure the meat is well coated, and refrigerate for 4 to 6 hours.

Cut the bacon in half widthwise, and arrange the slices on a clean work surface. Place a turkey cube at one end of each piece of bacon. Roll the bacon around the turkey, and thread 2 or 3 pieces of wrapped turkey on each skewer for a small portion, or 5 to 6 pieces for a larger portion. Before discarding the marinade, make sure each skewer is well coated with the mustard sauce.

Prepare your grill for direct cooking, low to medium heat. Brush or wipe the grates with oil, if necessary. Place the skewers on the grill, close the lid and cook until the bacon has rendered and crisped. Turn the skewers over a couple of times to cook them evenly and give the meat some colour. The turkey is done when the meat has reached an internal temperature of 165°F, 20 to 30 minutes. Remove from the heat and allow to rest for 5 minutes.

To serve, place the skewers on a platter, or plate them individually for your guests.

Brian Misko House of Q

About Brian Misko

BBQ Brian is as an award winning competition cook and now a cookbook author. At the 2014 World Food Championships his team placed first in the rib category as well as being awarded the 2014 Team of the Year by the Canadian BBQ Society. When he is not on the competition circuit, BBQ Brian can be seen providing grilling tips on television, giving demos at national and international trade shows, and developing new products for his House of Q line of BBQ sauces and rubs.

House of Q’s Cheese-Stuffed Bacon-Wrapped Hot Dogs

We are not waiting until official BBQ season to try Brian Misko’s House of Q’s Cheese-Stuffed Bacon-Wrapped Hot Dogs! Check him out at The Earlybird RV Show in Abbotsford at the Tradex.

House of Q’s sessions will take place:

  • Thursday, February 19 at 2:00 PM and 6:00 PM
  • Friday, February 20 at 12:00 PM and 5:00 PM
  • Saturday, February 21 at 1:00 PM and 4:00 PM
  • Sunday, February 22 at 1:00 PM

SERVES 6 TO 8

What says summer more than hot dogs? From the ball game to the backyard, no celebration is complete without these smoky treats that appeal to kids and adults alike. Here’s my homemade version, dressed up a bit with cheese on the inside; it’s a tribute to Chef Ted Reader, cookbook author, grilling guru and inspiration. Load up the cooked dogs with mustard, mayonnaise or barbecue sauce, and serve them topped with some Shaved Fennel and Onion Sala and a handful of napkins!

Ingredients:

2 lbs ground pork, chicken or turkey
2 Tbsp House of Q House Rub or your favourite barbecue seasoning
6 to 8 storebought cheese sticks (or cut your own from a block of mozzarella, Jarlsberg, Monterey Jack or cheddar cheese), each 1⁄2-inch × 1⁄2-inch × 4 to 6 inches
1 lb bacon, cut in thin slices (optional) 1⁄4 cup House of Q Rock’n Red BBQ Sauce or your favourite tangy barbecue sauce
2 baguettes, sliced lengthwise

Method:

In a large bowl, mix together the ground meat and rub (or seasoning) until well combined. Divide the meat into 6 or 8 equal balls.

Place 1 ball on a cutting board and cover it with a layer of plastic wrap. Using a rolling pin, press the meat into a thin rectangle—the thinner the better. Remove the plastic wrap and set a cheese stick in the centre of the meat, and then roll up the ground meat around it, folding in the edges to seal in the cheese. If you choose, wrap a slice of bacon around each hot dog, arranging it in a spiral pattern from one end to the other. (Depending on the size of your hot dogs, you may need more than 1 slice of bacon to wrap each one.) Roll, fill and wrap the remaining dogs, and then arrange them on a plate, cover and refrigerate for 1 hour.

Prepare your grill for indirect cooking on medium heat. Place a sheet of aluminum foil under the cool side to catch the bacon drippings. Arrange the hot dogs on the cool side of the grill, close the lid and cook for 20 to 60 minutes, glazing them with the BBQ sauce when the internal temperature of the meat reaches 145°F. When it has reached 165°F, transfer them to a plate.

Cut the baguettes to the same length as the dogs. Smear your favourite condiments on the bread, add a cooked cheese dog and dig in!

Sperling Vineyards and House of Q

Treat Dad this Father’s Day to “An Evening with House of Q – award winning, hand-crafted wines from Sperling Vineyards paired with House of Qs Brian Misko’s four course BBQ menu. Participants will be taken through a Sperling Vineyards (Kelowna) wine tasting and then enjoy Chef Misko’s menu of grilled, smoked and roasted appies, fresh BC fish and perfectly seared steak.

Seating is limited to 25 people so call 250-762-2544 or email info@sperlingvineyards.com to reserve your ticket today! Thursday, June 16 from 6pm to 9:30. Tickets are $65 each.