Food and Drink News for This Week
Here’s your weekly dose of Good Life Vancouver Recommendations for Vancouver Events in and around the city sourced from press releases, random Instagram scrolling and things I saw when I venture (carefully) out onto the streets. Hope you enjoy this new series! Tips to cassandra at goodlifevancouver.com.
Beta5 Chocolates Celebrates 9 Years
They’re sold out of their birthday packs, cream puffs, and bars, but Beta5 still has some chocolate bars in stock for their birthday celebrations.
SALTED CARAMEL POLYGON BAR is a 56% dark milk chocolate bar that filled with pockets of creamy salted caramel.
BIRTHDAY CAKE, complete with sprinkles to celebrate our 9th birthday, is white chocolate, freeze dried strawberries, cake crumbs and sprinkles.
Cooking for Conservation – Ocean Wise Cookbook
Cooking for Conservation is a digital cookbook designed to connect you with the positive impact you can make when you cook with Ocean Wise recommended restorative seafood – species that improve the quality of ocean habitats as they are grown – seaweed and bivalve shellfish. BUY NOW
The cookbook features recipes from 15 Ocean Wise Seafood partners so you can explore a variety of ways to enjoy restorative seafood in your home.
In this digital format, you will have access to personal video messages from Ocean Wise Seafood partners explaining the inspiration behind their recipes, as well as videos, excerpts, and science facts from the Ocean Wise Seafood team so you can learn about the species and habitats you are supporting.
Chef Will Lew, Ocean Wise
Chef Frank Pabst, Blue Water Café
Chef Dai Fukasaku, Fukasaku of Prince Rupert
Chef Jonathan Lapierre-Réhayem, Restaurant de I’ITHQ
Chef Joe Thottungal, Coconut Lagoon
Patricia Canales Gutierrez, Le Solei du Sud
Chef Dacha-Danijel Markovic, Fogo Island Inn
Chef Karen O’Connor, Daniel et Daniel
Chef Thompson Tran, The Wooden Boat Food Company
Malindi Taylor, Fanny Bay Oysters
Chef Poyan Danesh, Ocean Mama Seafood
Chef James Neilson, Calgary Zoo
Chef Minette Lotz, Naramata Inn
Chef Alain Berthelot, Aquarium du Québec
Chef Welbert Choi, Forage
Chef Ned Bell, Naramata Inn
All proceeds from Cooking for Conservation support the Ocean Wise Seafood program. BUY NOW
Katsu Pop Up at Gyoza Bar – Marukatsu
Perfect Meal Sets · Experience Marukatsu cuisine with teishoku (meal set). Served with miso soup, steamed rice, and cabbage, choose from a variety of proteins, including the classic pork katsu, ebi, or cheese. Available in-house and for takeaway via @tockhq (pick-up only) or @ubereats (delivery). Photo from Gyoza Bar’s Instagram.
Cookbook Feature – Ottolenghi Flavor
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi’s food.
In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
Ottolenghi FLAVOUR combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works.
The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:
Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you.
With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
Cooking Class – In My Kitchen Vancouver Vegan Taiwanese Street Food
Jasper-Taiwan: Online Experience O-Wa-Jian (Taiwanese Oyster Omelet) – Vegan version
Online experiences are 1.5 hours in duration with lots of time for questions and conversation. The online experiences are hosted on zoom.
Recipes: recipes are sent to you along with your zoom event information the day before your online experience. Ingredient lists are sent to you shortly after you register.
Technology: connect with the host using zoom on your computer, mobile device or tablet. If you have a tv in your kitchen try the screen mirroring feature on your device!
If you would prefer to book your culinary experience over the phone or would like to book a private group experience please email at info@inmykitchen.ca
O-Wa-Jian is an oyster omelet that is typically found in the Taiwanese night street markets. I make this with straw mushrooms instead of oysters and no egg, it provides a healthy vegan alternative. There will be make a delicious sweet and spicy sauce to go with the the O-Wa-Jian. A sauce that you will want to keep in the fridge and use for many dishes.
