#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here we check in with Chef Daren Bergeron from Fou D’Ici Montreal. What was your first food memory? Perogies What was in your elementary school lunch kit? Bologna sandwiches & cookies Where did you first learn to cook? With the babysitter (cabbage rolls) Did you attend culinary school – if so, where? ITHQ Where has been your favourite place to work to date and why? Le Mitoyen (the first kitchen where I took…
Author: Cassandra Anderton
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here are the answers from Chef Nathin Bye Wildflower Edmonton. What was your first food memory? Making a one bowl chocolate cake with my mom, and pickling with my grandmother. What was in your elementary school lunch kit? I was a simple kid….i always had some sort of sandwich (tuna was my favourite) with fresh vegetables, ranch dip and some sort of baked snack for dessert. Where did you first learn to cook? I…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here are the answers from Chef Jamie Stunt from the Oz Kafe in Ottawa. Where did you first learn to cook? I went to high school really close to my house and would go home and make BLT s everyday. What was in your elementary school lunch kit? Sandwiches, juice boxes. Pretty typical stuff. Did you attend culinary school – if so, where? Not yet… Where has been your favourite place to work to date…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here are the answers from Chef Milton Rebello from the Sakatchewan Radison in Regina. Where did you first learn to cook? At home…I was inspired by my mother’s cooking What was in your elementary school lunch kit? Homemade Indian flat breads (paratha) stuffed with potatoes and cauliflower tempered with mustard. And rice crepes (dosa) with coconut chutney Did you attend culinary school – if so, where? Graduated from Institute of Hotel Management, Mumbai,…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Chef Craddock reports in below. What was your first food memory? Cooking breakfast with my dad on Sunday mornings What was in your elementary school lunch kit? Peanut butter and jam sandwich Where did you first learn to cook? My dad showed me a few things, he trained as a chef in England at the Dorchester hotel in London Did you attend culinary school – if so, where? Yes, in England @…
#ccc2013 @goldmedalplates Chefs from Canada will meet in Kelowna from February 7-9, 2013 to compete in the Gold Medal Plates Canadian Culinary Championships. I sent them some questions prior to the challenge. Here’s the scoop on Chef Shaun Hussey from Chinched Bistro in S. John’s. What was your first food memory? Eating a delicious ripe mango What was in your elementary school lunch kit? Peanut Butter Sandwiches Where did you first learn to cook? It wasn`t until I started at American Seasons in Nantucket that I really learned how to cook and grew as a cook. Did you attend culinary school – if…
From the GLV archive: January 2013. This Dine Out Vancouver menu and its prices are from 2013. Dockside remains open; this review records our visit during that year’s festival. Dine Out Vancouver is on until February 3, 2013 and if you are looking for a room with a view, Dockside Restaurant in Granville Island is an excellent choice. Dine oceanside with views of False Creek and if you want to have a mini staycation, the Granville Island Hotel is an elevator ride away. The menu here is $28 and well worth the money. Wine and beer pairings are available as…
Hit 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…
Stop 2 on our Vancouver Dine Out sampling with Glowbal Group’s Italian Kitchen. Here the menu is $28 here and the choices vary from crostini to minestrone and include strip loin and rigatoni primavera, Portions are generous and the atmosphere here is more formal than fish shack. Hard to say what the crowd will be like during Dine Out, but I always run into someone I know at any of the Glowbal Group’s locations and they do an excellent job with staff training, so service is almost always spot on. Chef Shaughn Halls had time to come out and present…
I grabbed some of these tasty treats last year and a bottle of Alsatian Riesling from Liberty Wines across the way in Granville Island and it was all divine! CJA Just when you thought the celebrating was over, the always “food enthusiastic” staff at Oyama Sausage have another festival to celebrate – January 17 to 20th, is The Oyama Choucroute (Sauerkraut) Festival. Oyama’s very own delicious, Alsatian style sauerkraut is fully cooked, all you do is heat it up. Along with this, Oyama has a huge selection of fresh, house-made sausages, smoked sausages and meats to serve alongside the sauerkraut. Add…
Dine Out Vancouver is on and Glowbal Group has a variety of choices and price points. We got an early start on the food festival at Fish Shack, an awesome deal at $18. They didn’t yet have the donuts, but the salmon cakes where very good with a nice dense texture and a lift from the spicy coleslaw. The Manhattan Chowder was more like a boulabaisse full of tomato flavour and served over rice with a tasty sausage atop. I’d go for this over the fish n chips as the actual fish was tad greasy, but I’ve had them here when…
It’s that time again to get those items for under the tree organized. If there’s a food lover in your life we’ve got some suggestions that won’t break the bank. Great for hostess gifts too. Pink Spatula Marshmellows Handmade Marshmellows with real ingredients such as fresh fruit, liqueurs. Made in small batches to ensure freshness. Holiday flavours include the Lump of Coal (chocolate), Cafe Au Lait, Toasted Coconut and Spiced Rum. Urban Fare at Shangri-La, Edible Canada, Well Seasoned (Langley). Chocolate Raspberry Balsamic Spread – Edible Gardens Full of pure chocolate and ripe ruby raspberries and perfect with goat cheese, soft…
Experience the fun-filled, family-friendly events at Park Royal this Holiday season It’s beginning to look a lot like the Holidays at Park Royal! Experience the many ways that families can come together for the Holidays with several events that will be sure to put a smile on the faces of parents and children alike. “We are delighted to celebrate another Holiday season and welcome shoppers to celebrate with us,” said Nancy Small, Director of Marketing and Sustainability at Park Royal. “We have brought back many of our popular Holiday events, such as gingerbread house decorating and excepts from the Nutcracker…
In Wednesday’s night’s 9pm ET/8pm PT episode of Food Network’s Canadian original reality competition series Recipe to Riches season two, Don Harquail from Burnaby, BC, was declared the winner of the Candies and Chocolates category. As the winner of his category, Don will receive $25,000 and his Golden Toffee Nut Gems will be a new President’s Choice® brand product – Canada’s number one brand* – available in select Loblaw Companies Limited banner stores across the country starting this weekend. For a list of where President’s Choice® products are sold across Canada, please click here. Don’s competition in the Candies and…
INGREDIENTS Serves 6 6 pieces Wild Pacific Herring, filleted and trimmed 1 Tbsp salt 1 Tbsp sugar 3 lemons, zested and juice separated 1 tsp fresh ground black pepper 1 white onion, finely minced 2 cups smoked bacon, finely diced to match onions and carrots 2 cups extra virgin olive oil 2 fresh bay leaves 6 garlic cloves, minced 2 large carrots, diced brunoise 1 cup white wine vinegar 1 cup white wine 3 Tbsp flat leaf parsley, fine chiffonade 3 Tbsp chives, chopped METHOD Lay the herring fillets onto a parchment lined baking sheet skin side down. Combine the salt,…
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…
CLASSIC PAIRINGS AT OYAMA SAUSAGE – CASSOULET AND BEAUJOULAIS NOUVEAU Celebrate Cassoulet and Beaujoulais with Oyama Sausage this month. From November 22 – 25, 2012, the hard working staff at Oyama Sausage are offering house-made cassoulet for sale at their store on Granville Island. One form generously feeds two people and is available for a very reasonable $14.99. (The following products are purchased separately, as accompaniments – Duck Confit, Toulouse Sausages and Parisienne a l’ail – a garlicky cooked sausage which is sliced thick and laid on top.) Oyama will also be releasing their own wonderful Jambon de Bayonne. This lovely…
Well Seasoned, a gourmet food store located in Langley, BC, is launching a new subscription service to Canadians: The Missing Ingredient. This tasty service is an easy and convenient way to try something new in the kitchen each month as each box contains four or five non-perishable food samples handpicked by culinary experts. Subscribers can expect sundries such as spices, gadgets, oils, vinegars, sweets, and more. The Missing Ingredient will contain an assortment of well known gourmet name brands in each box but it will also showcase artisan Canadian-made products whenever possible. Each delivery also comes with a chef’s tip…
#goldmedalplates Chefs from across British Columbia will meet in Vancouver 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’s the answers from Darin Paterson from Bogner’s of Penticton. What was your first food memory? Lobster listening to Born in the USA Where did you first learn to cook? At home 12 years old, dad couldn’t make kraft dinner. Mom worked nights… Did you attend culinary school – if so, where? Nait Where has been…
SIP THIS! KITSILANO DAILY KITCHEN WINERY DINNER SERIES – Monday November 19th, 2012 An Interactive Tasting of the Best BC Wines – with a twist! This Month: Burrowing Owl Estate Winery With great anticipation we are sharing the wine knowledge/experience of our Floor Staff with our Friends and Guests. This month’s SIP THIS! Wine Dinner is about the Best of the Best Winery as picked by the Staff at KitsDaily. They crack 100’s of bottles of BC wine a month and know what is great. On the day of the event Chef Fowke will take the list of the wines from…
