In case you haven’t heard, endive is the new black.  Not only is this crunchy veggie hitting ALL the hottest vegetable stands around you, but it even had its own Gala last week at Oru at the Fairmont Pacific.  Chef David Wong was given the role of introducing guests to endive in any other form than its usual debut as an edible spoon (platters of endive with blue cheese and walnuts are so last year).

Endive is grown out in the Fraser Valley (can I hear a 100 mile woot woot?) and is farmed sustainably by Van Eekelen Enterprises.  Even Chef Ned Bell is on board and has stared in a series of videos that cover everything from how to pick out your endive, to how to make your Belgian Endive speak with a Chinese accent in an Asian Endive Slaw with shrimp and cashews.

Mixologist Kent Rock created an Endive cocktail called the Diver Down Cocktail made with pomegranate vodka.  Tasty and packed with antioxidants.

Fellow Endive Fans

Endive Art

Chef Ned Bell talks Endive.

For more tasty ideas on our new favourite vegetable visit www.endive.ca