Tag Archives: Maenam

Cocktails in Kitsilano

Some fun news from our favourite neighbourhood restaurants!

Four restaurants in the Vancouver neighborhood of Kitsilano collaborate via Instagram to bring awareness to the growing cocktail culture forming in the neighborhood.  For the month of November AnnaLena, Maenam, Mission Kits and Supermarine welcome guests to enjoy a craft cocktail at their establishments and Instagram a photograph of it with the hashtag #CocktailsInKits for the chance to win a $200 prize.

supermarine cocktail

Each of these restaurants highlight both original and classic craft cocktails using quality products and house-made ingredients by cocktail focused team members.  They are collaborating to bring awareness to the fact that the excellent Vancouver cocktail scene extends beyond the boundaries of downtown and into the Kitsilano neighborhood.

For the month of November 2015, every Instagram photograph from these four restaurants featuring one of their cocktails with the hashtag #CocktailsInKits will be automatically entered to win four $50 Gift Certificates – one from each location – a $200 prize.  Winner randomly chosen from all entries.

maenam cocktail

Instagram:

AnnaLena @annalenayvr
Maenam @maenamrestaurant
Mission @missionkits
Supermarine @supermarineyvr

AnnaLena
1809 West 1st Avenue, Vancouver
Tel 604-379-4052
info@annalena.ca

Maenam
1948 West 4th Avenue, Vancouver
Tel 604-730-5579
info@maenam.ca

cocktail mission 3

Mission Kitsilano
2042 West 4th Avenue, Vancouver
Tel 604-739-2042
eat@missionkits.ca

Supermarine
1685 Yew Street, Vancouver
Tel 604-739-4677
eat@supermarine.ca

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 

Chef Angus An Hosts Meyer Family Vineyards at Maenam

maenamGreat wines and stellar bites come together on April 16, 2014 as Maenam’s Chef Angus An and sommelier Kurtis Kolt join forces with Meyer Family Vineyards  and  Jak Meyer. 13 guests will sit down to a family-style 3-course menu of fresh Thai flavours paired with Meyer Family’s new release Chardonnays and Pinot Noirs. Jak Meyer pours, answers questions and gives a behind-the-scenes look at the making of his award-winning wines.

The three-course dinner is $95 per person, excluding taxes and gratuity. Guests are encouraged to reserve early for this event, as tickets are limited to 13 seats. To reserve a seat please purchase online.

Maenam’s Meyer Family Vineyards Dinner
Wednesday April 16th, 2014
6:30pm
$95 per person

Crispy Egg Net Rolls
Chicken, lobster, lemongrass, caramelized coconut

Crispy Chicken Cupcakes
Lemongrass, kaffir lime leaf, braised chicken

2012 Okanagan Valley Chardonnay

Jasmine Smoked Salmon Soup
Coconut broth, lightly cured and smoked salmon

Crispy Fish Cake Salad
Green mango, cashews, lemongrass

2012 Tribute Series Chardonnay
2012 McLean Creek Chardonnay

Truffled Pork Cheeks
Palm sugar caramel, fried shallots, fried garlic

Red Curry of Braised Beef Rib
Kaffir lime leaves, green peppercorn, wild ginger

8-Spice Whole Pacific Sole
Tamarind palm sugar caramel, crispy Thai aromatics

2012 Reimer Pinot Noir
2012 McLean Creek Pinot Noir

Nahm Kang Sai
Young coconut ice, passion fruit, condensed milk

2012 Gewurztraminer

 

 

Where to Ring in 2014 – Vancouver

lumberjackNow that we’ve almost got Christmas out of the way, it is time to think about New Year’s Eve plans.  While I have spent the last few years at home (don’t worry not ALONE) there’s a few spots that are VERY tempting and I may just hit the town this year (WATCH OUT).  Here’s a few I’d consider and you should too.

Mamie Taylors

The unusual theme of Lumberjack and Ballerina-themed ball at Mamie Taylors is sure to be unusual if nothing else.  Head to Chinatown and enjoy music, dancing, entertainment, hot and cold canapés, and an open bar (yikes)  with select cocktails, wine, ale and spirits.  Night starts and 8:30 pm and tickets are $100 all in. *Fancy lumberjack and ballerina dress encouraged but not required.* Tickets – 604-620-8818, 251 E. Georgia Street,  Vancouver ron@mamietaylors.ca

Fable

One of my very favourite Vancouver spots, Fable, is doing what they call an Inspiration Dinner.  A 5 course meal created by Chef Geoff Rogers featuring items that have inspired him throughout his career. Tickets are $125/person for the meal, which includes all tax & gratuities. Beverages extra and there are suggested pairings if you are indecisive. Long tables, 8pm doors, 8:30 dinner commences. Dinner  complete before midnight, stay on and ring in the New Year! Tickets 604-732-1322

A Preview:
Course1: Curry Cauliflower Soup
Course2: Bison Tartar
Course3: Ox-tongue Rueben Salad
Course4: Foie-ffles
Course5: ‘Coffee & Doughnuts’

salmon oystesrShangri-La Hotel – MARKET

New Year’s Eve Dinner – For the early birds, enjoy a three-course festive brunch for $49 per person, or a four-course tasting menu for $88 per person, available from 5pm to 7pm. For those who want to ring in the New Year in style, a six-course tasting menu is$168 per person, including a flute of champagne and party favours. New Year’s celebration seatings available December 31 from 9pm to 10pm.

 

6 Course Tasting Menu $168 per Person

AMUSE
Comte Cheese Fritters
Salmon and Oyster Tartar
Horseradish and lemon
~~~
Sea Bream sashimi on Warm Black Truffle Garlic Toast
~~~
Foie Gras Brulee, Kumquat Confiture and Orange Liqueur Gelee
~~~
Slowly Cooked Sable Fish, Potato “Noodles” With Crème Fraîche, Vodka and Caviar
~~~
Beef Tenderloin, Miso Butter and Roasted Brussel Sprouts
~~~
Champagne Truffle Cake with Orange Mirror
~~~
Mignardises and Truffles
Coffee or Tea

Wildebeest-599Wildebeest

Executive Chef Wesley Young presents a four-course menu with optional complementary (not to be confused with complimentary) wine pairings. Tickets for this event are $69 each, with curated wine pairings available for an additional $69 – quite a deal for this calibre of food. Call 604-687-6880.

Wildebeest

gastbyRosewood Hotel Georgia – The Gatsby New Year’s Eve Lobby Party

If you really want to real party, but stay classy, try a roaring twenties-inspired New Year’s Eve Bash. Entertainment includes The Malcolm Aiken Trio, Pandora & The Locksmiths and Skylab sounds, they’ll be burlesque, cabaret entertainers, a caviar bar, liquid nitrogen oyster station, midnight countdown and more. Doors open at 8:30 pm with tickets priced at $149 per person. Tables are available for an extra $75 per person, and VIP tables for an additional $2,000. www.rosewoodhotelgeorgia.com or 604.673.7031

forage8Listel Hotel and Forage

The Listel Hotel & Forage Restaurant have THE DEAL for you.  Get a $75  credit and enjoy a fabulous food and fizz in Forage when you reserve a deluxe Gallery Floor Room or Artist Series Suite AND

•    A $75 credit towards your room rate;
•    50% off overnight parking ($18 value);
•    Two glasses of BC bubbles at midnight;
•    Reception-style food in Forage from 10pm onwards featuring live, local music;
•    Late check-out @ 1:00 pm.
Additional Nights at $50 per night.
$199 based on single or double occupancy. Taxes and gratuities not included.
604 684.8461, email reservations@thelistelhotel.com, or click here.

2014NYE at CIBO 

Enjoy a 5 course dinner at Cibo Trattoria this New Year’s.

Seatings

First
$89/person
From 5 pm enjoy a limited a la carte and the special NYE menu.
Wine pairings also available.

Second
$109/person
From 9 pm – Ring in the New Year in Grand Style – Your evening includes:
Our special NYE menu
House made aperitif upon arrival (Barkeep Lauren’s amazing limoncello)
Flute of Champagne at midnight (the real stuff – sabred by Wine Director Steve Edwards)

5 Course Menu

local oyster, ikura caviar, lemon

bruschetta of buffalo mozzarella, prosciutto di san daniele, rapini, parmigianno
or
beef carpaccio, pickled ramps, horseradish, celery hearts, pecorino brillo

fresh spaghetti in brodo, rock cod, chili, garlic, parsley
or
risotto of foraged mushrooms, garlic, thyme, butter, parmigianno

pan-seared qualicum bay scallops, slow cooked fennel,
green chili and lemon zest salsa
or
grilled 45 day aged rib of beef, smashed root vegetables,
horseradish, aged balsamic

vanilla panna cotta, preserved summer plums
or
flourless chocolate cake, crème fraiche

supplements
add black winter truffle $25 /5 grams
add seared foie gras $25 /30 grams

604.602.9570

nyeUva Wine Bar 

At Uva Wine Bar, celebrate NYE New Orleans style with  indulgent party favours,the James Danderfer Trio, mardi-gras beads, southern cocktails flowing, and passed midnight treats. $40 tickets

Sponsored by Southern Comfort, Jack Daniel’s Tennessee Whiskey, El Jimador Tequila, Finlandia Vodka and Woodford Reserve Bourbon

Wild Rice

New Year’s Eve Dumpling Platter for Two $40
2 glasses of Backyard Vineyards Brut
Duck Confit Potstickers
Siu Mai
Spring Rolls
Vegetable Potstickers

Seatings –  5 to 10:30 p.m. 604-642-2882

Quang DangWEST Restaurant
Chef Quang Dang prepares for a special five-course tasting menu, with wine pairings available, for what may be the most civilized New Year’s Eve gathering in town.

MUSE

LIGHTLY CURED LANGLEY TROUT
BELGIAN ENDIVE, ORANGE, DILL VINAIGRETTE
OR
KALE AND BRUSSEL SPROUT CAESAR
DOUBLE SMOKED BACON, ANCHOVY, BRIOCHE CROUTONS
OR
POACHED PEAR AND CHICKEN LIVER
AGASSIZ FROMAGE FRAIS, HAZELNUTS, RED WINE GASTRIQUE

CHORIZO STUFFED HONEY MUSSELS
SAFFRON, SALMON CAVIAR, CREME FRAICHE
OR
CELERIAC SOUP
TOASTED ALMONDS, TARRAGON, HONEY
OR
SPICED OXTAIL BROTH
BASIL, FIELD PEAS, VEAL TONGUE

DIVER CAUGHT SCALLOP
CELERIAC IN TEXTURES, CARAMELIZED ONIONS, MAPLE JELLY
OR
BIODYNAMIC RISOTTO
BUTTERNUT SQUASH, ALMONDS, SAGE, BLACK TRUFFLE
OR
DOUBLE STUFFED RAVIOLI
FILLED WITH MUSHROOMS, SPINACH AND TRUFFLES, CHIVE BUTTER SAUCE

BLACK PEPPER CRUSTED BEEF STRIPLOIN
BRAISED BRISKET, YUKON GOLD POTATO PAVE, COGNAC JUS
OR
FRASER VALLEY RACK OF PORK
SALT BAKED BEETROOT, COUS COUS, APPLE MOSTARDA
OR
MILK POACHED SMOKED SABLEFISH
PARSNIPS IN TEXTURES, TARRAGON-CELERY JUS
OR
BUTTERNUT SQUASH GNOCCHI
BURRATA, WILD MUSHROOMS, TRUFFLED THYME GEL

CHAI SPICED SQUASH CREME BRULEE
CRISPY CREPE, APPLE ICE CREAM
OR
FROZEN BANANA EGGNOG PARFAIT
POMEGRANATE BARLEY PUDDING
OR
CHOCOLATE CARAMEL TART
GINGERSNAP ICE CREAM, VANILLA CARAMEL CREAM

PETIT FOUR

98 PER PERSON  604 738 8938

nye2Maenam

Head to Thailand this New Year’s Eve with Maenam’s  four-course dinner. Inspired by the flavours of Southeastern Asia, Chef Angus An’s celebratory menu features a selection of original creations alongside classic Maenam favourites. NYE celebrations may also  include exotic cocktails or wine pairings.

$60 per person. A vegetarian menu is also available. (604) 730-5579.

FIRST COURSE

crab and pomelo betal leaf wrap
miang buo served with ikura, lime dice and ginger
or
chicken and prawn in golden egg nets

latiang
caramelized shredded coconut, kaffir lime leaf, coriander

SECOND COURSE

hot and sour beef soup
dom yum neua
braised shank, Asian celery, fried garlic
or
hot and sour tamarind soup of grilled salmon
tom gati plah
coconut cream, tamarind and green mango

MAIN COURSE

(for parties of 2 choose 1 salad, 1 stir fry, and 1 curry)

green mango salad with crispy soft shell crab
yum mamuang buo
toasted cashew nuts, sliced green mangos, lime zest
or
roasted pork salad
yum moo yang
chilli jam, crackling, young lotus

stir-fried lobster with black pepper
pad gung lobster
holy basil, fried half lobster, spicy and aromatic
or
stir-fried baby back ribs
pad prik king moo
wild ginger, green peppercorn, 3 flavour sauce

red curry of duck leg
geng pbet raised leg, kaffir rich curry, Thai basil
or
southern style seafood curry
geng gati
kaffir lime zest, young coconut, crab, mussels, lingcod

SWEETS

“affogato”
our version of ice coffee, served with crumble, vanilla milk
and condensed milk ice cream
or
Thai iced tea pannacotta
cashew praline, kalamansi jelly, orange dice

pentolaLa Pentola della Quercia

NYE menu will feature both family style platters and individual dishes. Highlights include a glass of Moet & Chandon Champagne upon arrival, caviar, vitello tonnato, lobster ravioli, Icelandic heritage breed lamb and celebratory dolci.

EARLY SEATING (5pm-8pm)
$55 per person*
7 course menu
Does not include champagne or caviar.

LATE SEATING (9pm-Late)
$90 per person*
10 course menu.

Call (604) 642-0557
info@lapentola.ca

For more information please call 604-694-2103 or emailinfo@lapentola.ca.
*tax & gratuity not included

OPUS HOTEL NYE sleep over rates from $289.Reserve Now

burdockBURDOCK & CO PRESENTS A SPARKLING NATURALIST WINE NEW YEAR’S EVE DINNER

Ring in the New Year at Burdock & Co with a bright and bubbly four-course naturalist wine-focused dinner with an organic, locally-sourced menu by chef Andrea Carlson. With two seatings—6PM and 9PM—the dinner highlights a curated selection of unadulterated bubblies. Franck Peillot sparkling, Domaine Rolet Crémant du Jura Rosé, Camillo Donati Lambrusco and Marchesi di Gresy Moscato d’Asti la Serra are among the wines making an appearance at this exclusive celebratory dinner.

The four-course meal is priced at $65 per guest, with naturalist bubbly pairings available for an additional $45.

604-879-0077

December 31, 2013
First Seating: 6PM
Second Seating: 9PM
$65 per guest, or add $45 with wine pairings

SPARKLING WINES PRODUCED BY:
Franck Peillot Montagnieu Brut
Domaine Rolet Crémant du Jura Rosé
Camillo Donati Lambrusco
Marchesi di Gresy Moscato d’Asti la Serra

River Market Gets Even Tastier with Longtail Kitchen

angusHe’s cooked in Michelin-starred kitchens around the world, his multi-awarded Kitsilano restaurant Maenam has won accolades locally and internationally, and he splits his executive chef hours between Vancouver and New York City. Chef Angus An shows no signs of slowing though — this May, he’ll launch a brand-new venture at River Market: Longtail Kitchen.

Inspired by its waterfront setting on the Fraser River, and by the Thai water taxis from which it takes its name, Longtail will feature seaside Thai street food. But it’s more than that; the restaurant marks an innovative new direction for An, who is best known for his classically trained cooking chops. Longtail is designed as a multifunctional, energetic kitchen, serving casual seafood by day, plus a retail shop offering An’s signature curry sauces, spices, cookbooks and cookware. At night, it will play host to private dinners and cooking classes. “I see it as kind of a culinary playground for established and emerging chefs to interact directly with customers in a fun, approachable way,” explains An.

For River Market, the opening of Longtail adds to its momentum and ambition as a world-class destination for feast and fun. “I’m a longtime fan of Angus’ cooking. He and I have talked a lot about the future of restaurants,” says River Market Director Mark Shieh. “One of our goals at the Market is to reconnect with food in a meaningful and playful way. Angus’ imagining of a restaurant as a multifunctional seaside kitchen is a great fit with our approach.”

An did his culinary training at New York’s French Culinary Institute, and has worked in legendary kitchens such as Jean-Georges Vongerichten’s legendary Jo-Jo, The Ledbury, The Fat Duck, and Le Manoir aux Quat’Saisons, before taking a position working under Chef David Thompson at Michelin-starred Thai restaurant Nahm. The latter has influenced An’s own menus at Maenam, which opened in May 2009. The restaurant has been named the city’s Best Thai by Vancouver Magazine’s Restaurant Awards each year since it opened, and in 2011, it was the only restaurant in Canada and the U.S. to make the New York Times’ list of “10 Restaurants Worth Leaving the Ship For.” Last summer, An also took on an executive chef/consultant role at the famed Thai restaurant Kittichai in New York City.

Longtail Kitchen will have its official opening in May 2013. Stay up-to-date at rivermarket.ca, and on Twitter: twitter.com/rivermrkt, twitter.com/longtailkitchen.

About River Market at Westminster Quay

Food and fun come together every day at River Market, where the hungry and curious gather to eat, shop, and play. First opened in 1985 as Westminster Quay Public Market, the 72,000-square-foot marketplace on the Fraser River underwent a food-led revitalization in 2008 to become a hub for community life. Today, it showcases 20 of B.C.’s best independent shops and restaurants all under one roof. Find out more at rivermarket.ca.

Chef Mark Filatow of Kelowna Wins Gold Medal Plates Vancouver

Gold: Mark Filatow (Waterfront Restaurant & Wine Bar) Kelowna, paired with Orofino 2010 ‘Scout Vineyard’ Syrah

Silver: Quang Dang (West Restaurant & Bar) Vancouver, paired with Foxtrot 2009 Pinot Noir

Bronze: Angus An (Maenam) Vancouver, paired with CedarCreek 2011 Riesling

Best of Show Award Winners

Gold: Nichol Vineyard 2009 Syrah

Silver: Le Vieux Pin 2011 Ava

Bronze: CedarCreek 2011 Riesling

Chef Mark Filatow of Waterfront Restaurant & Wine Bar in Kelowna proved his culinary prowess tonight taking home the gold award at the Vancouver 2012 Gold Medal Plates competition held at The Westin Bayshore. Chef Filatow went head-to-head with nine of British Columbia’s finest culinary masters at the prestigious culinary competition and will go on to compete at the Canadian Culinary Championships, the Gold Medal Plates Finale, in Kelowna on February 8th and 9th, 2013.

Chef Filatow wowed the judges with a dish of Bar ‘M’ Ranch Lamb (Charcoal Grilled Loin, Moroccan Braised Belly, ‘Neck’ Merguez, Potato Doughnut), which was paired with Orofino 2010 ‘Scout Vineyard’ Syrah, Similkameen Valley.

Chef Quang Dang of West Restaurant & Bar in Vancouver, rose to the occasion as well, taking the silver medal. Chef Dang created Yarrow Meadows duck with Foxtrot Vineyards apricot preserves, Pinot Noir glaze & Agassiz chestnuts paired with Foxtrot 2009 Pinot Noir.

Taking the bronze medal was Chef Angus An of Maenam in Vancouver.  His dish was Dom Gati of Salmon served with hot & sour tamarind and coconut broth, with green mango & lightly smoked Spring Salmon, paired with CedarCreek 2011 Riesling.

“What an impressive evening,” said Head Judge James Chatto. “Each dish was so different, so unique. The judges agreed that these three chefs performed particularly well and each had wonderful wine matches.

“Angus An blew us away with the first dish of the evening: brilliant salmon with vibrant herbs and citrus. Quang Dang served a brilliant treatment of duck breast, duck confit, apricots every which way and chestnut puree.

“And our gold winner Mark Filatow, we loved his dish of lamb neck, belly and loin – pristine, imaginative and flawless. It’s going to be interesting having a Kelowna chef competing at the Canadian Culinary Championships in Kelowna!”

In the wine category, the Best of Show Awards went to Nichol Vineyard 2009 Syrah (Gold), Le Vieux Pin 2011 Ava (Silver) and CedarCreek 2011 Riesling (Bronze)

“It was an incredible line-up of BC wines, said David Lawrason, Gold Medal Plates’ National Wine Advisor. “The unanimous winner, Nichol Vineyard 2009 Syrah, showed a terrific natural poise and purity.”

Music for the evening was provided by Canadian legend Jim Cuddy of Blue Rodeo and an all-star cast of Canadian entertainers.

The other chefs competing in Vancouver were: from Vancouver, Joe Campo (The Westin Bayshore Vancouver), David Gunawan (Wildebeest), Lee Humphries (C Restaurant), Taryn Wa (Savoury Chef Foods); from Oliver, Jeff Van Geest (Miradoro at Tinhorn Creek Winery); from Penticton, Darin Paterson (Bogner’s of Penticton); and from Tofino, Nicholas Nutting (The Pointe at the Wickaninnish Inn).

Gold Medal Plates is the ultimate celebration of Canadian excellence in food, wine, athletic achievement and entertainment. In addition to the finest food and excellent music, guests had the opportunity to mingle with 25 celebrated Olympians such as Marnie McBean (Rowing), Steve Podborski (Alpine Skiing), Maëlle Ricker (Snowboard), Curtis Myden (Swimming), Erin McLeod and Melissa Tancredi (Soccer) and Olympic Gold, Double Silver and Bronze Medallist Adam van Koeverden (Canoe/Kayak) who emceed the event.

 

Proceeds from Gold Medal Plates go to the Canadian Olympic Foundation, supporting programs that further Canadian high performance athletes’ pursuit of excellence on the world stage – programs like Own The Podium and the COC’s Athlete Excellence Fund. Since 2004, Gold Medal Plates has generated $6 million for Canada’s Olympic and Paralympic athletes.

Judging the 2012 competition in Vancouver was: Chef John Bishop, Sid Cross, James Chatto (Head Judge), Barbara-Jo McIntosh, Andrew Morrison (BC Senior Judge and Judge/Referee), Lesley Stowe and last year’s Vancouver winner, Chef Rob Feenie. Each dish was judged out of 100 points, based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and wow factor (10%).

Gold Medal Plates Vancouver also featured a silent auction as well as a live auction, with spectacular getaways with Olympians and Canadian entertainers to destinations such as South Africa, Provence, Chile, Tuscany, and Kelowna for the Canadian Gold Medal Plates finals.

For more information, visit the Gold Medal Plates website www.goldmedalplates.com.

Canadian Olympic Foundation – The Beneficiary of Gold Medal Plates:  The Canadian Olympic Foundation is a national charitable organization that generates support to meet the technical, scientific, medical and coaching needs of Canada’s athletes across all Olympic sports. Net proceeds from Gold Medal Plates are given to the Canadian Olympic Foundation to support high performance programs such as Own the Podium. To learn more about the Foundation and the programs it funds, please visit www.olympicfoundation.ca.

Chef Angus An – Maenam Restaurant – Gold Medal Plates

#goldmedalplates Chefs from across British Columbia will meet in Vancouver on Friday November 16, 2012 at the Vancouver Gold Medal Plates Canadian Culinary Championships.  The winner will move on to compete at the National Championships (Kelowna February 8/9, 2013) I sent them some questions prior to the challenge.  Here we dish up Maenam Restaurant’s chef and owner Angus An.

What was your first food memory?

My mom trying to get me to eat broccoli, she made me plant it like a tree on rice.

What was in your elementary school lunch kit?

I got dumplings and fried rice while my friends got p&j sandwiches, people always looked at me funny.

Where did you first learn to cook?

I was in grade one when my mom taught me how to fry an egg….

Did you attend culinary school – if so, where?

French Culinary Institute, (FCI) in soho new york

Where has been your favourite place to work to date and why?

Restaurant Toqué, Normand Laprise believed in freedom in his cooks, and I like to think I benifited from that.

Who in the industry taught you the most?

David Thompson

What is your favourite style of cooking?

Simplistic, minimal.  I like the ingredients to speak for themselves

What is your favourite ethnic cuisine?

Thai

What ingredient(s) can’t you live without?

Fish sauce, lemons, limes, butter, good EV olive oil

What are the most essential tools for cooking?

Mortar and pestle

Do you have an unforgettable taste combination?

Fish sauce and lime juice.

Ingredient you can’t get enough of?

Fresh ones.

Ingredient that will never touch your lips?

Cockroaches, I can’t do cockroaches.

What basic recipe/s do you advise for cooking novices to learn as a starting point?

Searing meats at medium heat rather than high, low and slow to get the best result.  Constant basing with fat.

 What’s your go-to comfort food?

Any soup noodle will do.

 What’s your favourite cocktail?

Old fashioned

Do you have a guilty pleasure?

All of them!

What’s your definition of a perfect meal?

I much rather a perfectly cooked home meal with some good wine among good friends.  Food is meant to share, and encourage company.  Too often I eat at Michelin starred restaurants by myself, although the food is good but I much prefer a comfortable home cooked meal at home with good friends and good wines.

What do you always have on hand for last minute entertaining at home?

Bomba rice and my paella pan.  

How do you unwind after service?

A drink or two while I watch the golf network.

Most overrated food trend?

No trend is overrated as long as people put the attention and care into what they cook, everything is overrated if they just try to follow a trend or what others are doing.

Favourite culinary destination?

Thailand.  I would also like to go to Spain.

Most memorable meal last year?

Some friends of mine and I put together this “Tuscan” dinner a while back.  We had 21 L of wine (7 double magnums) for 25 people, 6 course meal with bisteak Florentine, duck ragu parpadelle, ossobuco tortellini with brodo, grilled tuna panzanella, and a whole bunch of canapés.

If you weren’t a chef what career would you have pursued?

I like the idea of design and execution.  I wanted to be an architect before a chef, so maybe I’ll revisit that.  I also see myself as a film director.

What would you eat at your last meal?

uni ikrua don

Who are you dream dinner companions?

My son when he’s fully grown up.  Right now he’s a picky eater, but I hope that will pass, my dream is to travel with him the way I travelled, thru restaurants and eating.

What do you do in your off time?

Golfing, spending time with my family.

Where do you eat in your city when you are not working?

Lucky noodle house.

Are there some regional dishes your city is known for? 

Anything Asian.

What is the dish/dishes your restaurant is known for?

Crispy Oysters with nahm jim sauce

 

Chef Angus An Brings Modern Thai Cooking Skills To The Big Apple

MAENAM TAKES NYC

Maenam, Kitsilano’s modern Thai hotspot, continues to make waves in the culinary world as Executive Chef Angus An brings his Thai expertise to SoHo’s Kittichai restaurant. Recruited as a chef consultant by Kittichai, New York’s answer to world-class Thai cuisine, Chef An is set to enhance their menu with a balance of flavours from Maenam, and his previous restaurant, Gastropod. While Chef An will remain hands on at Maenam as Executive Chef, he has promoted Mike Tuangkitkun to Chef du Cuisine, and Sean Mcguire to Sous Chef to allow for his New York excursions. Sommelier Kurtis Kolt also joins the team as a wine consultant.

“I’m very honoured to share dishes inspired by Maenam and Gastropod with New York’s Kittichai,” explains Chef An. “With the help of my great team at Maenam, I’ll be heading to New York about eight times a year to showcase the diversity of modern Thai cuisine, and a taste of what Vancouver’s culinary scene has to offer the world.”

Located in the heart of New York’s SoHo neighbourhood, Kittichai was opened in 2004 by Robin Leigh, Michael Callahan, Jean-Marc Houmard and Huy Chi Le – each known for creating landmark establishments that include Indochrine, BondSt, Republic and Town. Designed to serve downtown diners, Kittichai embodies Thai culture through its cuisine, design, and dress. A graduate of New York’s prestigious French Culinary Institute, and trained under some of the world’s culinary greats, such as Jacques Pépin, Alain Sailhac, André Soltner and Normand Laprise, Chef An brings a wealth of culinary expertise to Kittichai.

For more information about Kittichai, please visit www.kittichairestaurant.com. Taste the incredible flavours New York is after at Maenam seven days a week. For more information or to make a reservation please visit www.maenam.ca.

About Maenam
The cuisine at Maenam is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while always considering the context within which these dishes would traditionally be enjoyed. Maenam, located at 1938 West 4th Avenue, is open seven days a week, from Tuesday to Saturday from 12:00PM to 2:30PM, Monday to Sunday from 5:00PM to 10:45PM, and late night on Friday and Saturday from 10:45PM to 1:00AM. For more information or to make a reservation please visit www.maenam.ca.

Maenam’s Chef Angus An Brings Thai Expertise To The Dirty Apron Cooking School

THAI TO CROSSTOWN

On June 20th, The Dirty Apron Cooking School is excited to welcome guest instructor Chef Angus An into the kitchen for the ultimate Thai cooking class. Chef An, Executive Chef and owner of Maenam, Vancouver’s leading authentic Thai restaurant, will share his culinary talents with 22 lucky students. If you love Southeast Asian cuisine, don’t miss this opportunity to learn from one of Vancouver’s best. 

Chef An will guide students through three savoury dishes filled to the brim with fresh flavours and local seasonal ingredients. To start, students will prepare Hot and Sour Soup of Clams and Holy Basil. Next, Chef An will show students how to make Grilled Ocean Wise Prawn Salad with Chilli Jam, followed by Aromatic Curry of Roasted Chicken and Confit Potatoes. This delicious feast will be rounded off with Sticky Rice and Mango prepared specially by Chef An. Thai flavours and local ingredients, it doesn’t get much better!

The class is priced at $150 per person and runs for one night only on June 20th from 5:30PM to 9:30PM. For more information please visit www.dirtyapron.com

About the Dirty Apron
The Dirty Apron Cooking School is Vancouver’s most exciting culinary playground. Born with the intention of creating an environment for novices, foodies, and aspiring chefs to learn the tricks of the trade, The Dirty Apron Cooking School offers a selection of hands-on classes that vary from creating regional classics to understanding ingredient-driven basics and executing essential knife skills. For more information please visit: www.dirtyapron.com.

Cooking For A Cause – Chef’s Celebrate the Great Bear Rainforest

The Gitga’at First Nation and King Pacific Lodge  have partnered to form Guarding the Gifts charitable organization in order to protect Great Bear Rainforest on BC’s northern coast which is in jeopardy as  projects such as the proposed Northern Gateway Pipeline Project threaten to destroy this pristine country.

On May 11 Cooking for A Cause at the Georgia Cannery in Steveston, they marked this launch with a evening of entertainment, including performances by Mathew Good and the First Nations and singer Ta’Kaiya Blaney.  David Suzuki was on hand to deliver a keynote address and further inspired attendees to give generously to this cause.

On the culinary front, ingredients were sourced from the Great Bear Rainforest and chefs came together to present a variety of dishes showcasing these products.   Michael Stadtlander flew in from his farm in Ontario (Eigensinn Farm), King Pacific’s own Executive Chef Jesse McLeery and Pastry Chef Merri Schwartz were on hand in their chef’s whites, and local chefs included Robert Clark of C Restaurant, Nico Schuermans of Chambar, Andrea Carlson of Burdock & Co., Angus An of Maenam, Wendy Boys of Cocolico, Quang Dang of West Restaurant & Bar, Jonathan Chovancek of Kale & Nori Culinary Arts.

Using items such as sablefish, sardines, seaweed, mussels and octopus, the evening was especially geared towards seafood lovers.  Each dish was a tribute to the Rainforest and the ocean that surrounds it; the chefs captured nature on a plate.

Michael Stadtlander

Michael Stadtlander – One of the father’s of the recently trending farm to table cooking

Michael Stadtlander - Eigensinn Farm Terine salmon scallop sablefish squid

Eigensinn Farm’s salmon, scallop, octopus and sablefish terrine

Michael Stadtlander

Michael Stadtlander

Brent Petkau - The Oysterman

Brent Petkau – The Oysterman – Produces Courtesans on Cortes Island

Quang Dang of West

 

Quang's steamed sablefish mushroom couscous grand fir emulsion

West Restaurant’s Chef Quang Dang served steamed sablefish with blackened mushroom couscous grand fir emulsion

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Andrea Carlson #cookingforacause dung crab creme fraich custard elderflower ice

Andrea Carlson put out Dungeness crab wrapped in leak with creme fraich custard and elderflower ice

Halibut from @KaleNori #cookingforacause stinging nettle pesto and rhubarb gastric

Halibut from Kale and Nori stinging nettle pesto and rhubarb gastric

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Kale and Nori’s Jonathan Cho and Lauren Mote

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C Restaurant - honey lemon glazed octopus cuke salad and oregano cracker

C Restaurant – Robert Clark and Lee Humphries – honey lemon glazed octopus with a cuke salad, tzatziki and an oregano cracker

Halibut from @KaleNori #cookingforacause stinging nettle pesto and rhubarb gastric

A closer look at the Halibut with the tinging nettle pesto and rhubarb gastric from Kale and Nori

#cookingforacause @KingPacific sardines consomme of cucumber

King Pacific sardines atop a cracker with a consomme of cucumber

Quang's steamed sablefish mushroom couscous grand fir emulsion

More of Quang’s steamed sablefish mushroom couscous grand fir emulsion

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Maenam's Hot and Sour Soup

Maenam’s Hot and Sour Soup with Clams

Chambar at Cooking For a Cause

Chambar’s Mussels at Cooking for a Cause

Wendy Boys - Cocolicio Strawberry rhubarb shortcake

Wendy Boys – Cocolicio Strawberry rhubarb shortcake

Merri Schwartz - chocolate cremeux cherry seaweed cocoa nibs

Merri Schwartz – chocolate cremeux cherry seaweed cocoa nibs

Mathew Good

Matthew Good

David Suzuki Cooking for a Cause

David Suzuki