{"id":24001,"date":"2014-01-25T23:01:57","date_gmt":"2014-01-26T06:01:57","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=24001"},"modified":"2026-09-30T16:18:44","modified_gmt":"2026-09-30T23:18:44","slug":"a-lesson-in-valentines-day-dinner-from-trevor-bird-chef-and-owner-of-fable-restaurant","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/a-lesson-in-valentines-day-dinner-from-trevor-bird-chef-and-owner-of-fable-restaurant\/","title":{"rendered":"A lesson in Valentine\u2019s Day Dinner from Trevor Bird, Chef and Owner of Fable Restaurant"},"content":{"rendered":"

\"Fable<\/a><\/p>\n

Here we catch up with Fable’s Chef Trevor Bird as he dishes out Valentine’s Day dinner advice and a recipe and wine pairing. GLV<\/p>\n

From Chef Bird:<\/p>\n

Valentine\u2019s Day is a time to spend with your loved one. If you are looking for a nice romantic evening at home the best advice I can share is to be conscious of spending too much time in the kitchen. Make sure to pick a dish that doesn\u2019t require too much focus during the cooking process. This will ensure you have plenty of time to interact with your guest while still impressing them with a delicious home cooked meal.<\/p>\n

One pot dishes are perfect for evenings like Valentine\u2019s Day and one of my favourites is beef bourguignon. It\u2019s a classic dish with lots of flavour that is very simple to prepare. The key is investing in a couple key ingredients that are the base for the overall dish; the beef and the wine.<\/p>\n

When it comes to the beef I recommend speaking with your local butcher about your dish. He will be able to get you the freshest beef shoulder and cube it for you if you prefer.<\/p>\n

You will also want to pick up a quality red wine for this dish. Remember that when cooking with a wine the alcohol burns off and all that remains is the flavour so you want to ensure it is a good one! This does not always mean buying the most expensive\u00a0bottle, but one of good value. I often like to match what wine I will be drinking with what I cook with so my palate isn’t skewed.<\/p>\n

\"Wyndham<\/a><\/p>\n

George Wyndham Founder\u2019s Reserve Shiraz, is a perfect wine for this dish and selling for $18.99 as it is a great value at the price point. It is a full bodied, luscious wine with a rich mid-palate that is supported by fine velvety tannins, integrated oak nuances, ripe plum and blackberry fruit flavours perfect for a hearty beef dish like this. Investing in these key ingredients will ensure the right flavour profiles and textures.<\/p>\n

Now on to the cooking!<\/p>\n

Beef Bourguignon<\/b><\/p>\n

Ingredients will you need: <\/b><\/p>\n

Beef shoulder cubed – 5lbs<\/p>\n

Onions diced – 2 ea<\/p>\n

Carrots – 2 ea<\/p>\n

Celery – 2 ea<\/p>\n

George Wyndham Founder\u2019s Reserve Shiraz – 500ml (1 bottle)<\/p>\n

Veal stock – 2L<\/p>\n

Thyme – 1 bunch<\/p>\n

Garlic – 4 cloves<\/p>\n

Red wine vinegar – 1 tbs<\/p>\n

Mushrooms – 5 lbs<\/p>\n

Salt & pepper – to taste<\/p>\n

Grape seed oil – 100ml<\/p>\n

Flour – 2 tbs<\/p>\n

Procedure:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/b><\/p>\n

Season beef with salt and pepper.<\/p>\n

Turn a large pot on high heat, add in oil, when oil begins to smoke add in meat.<\/p>\n

Color meat till golden brown on all edges and sides remove and turn down the heat to medium.<\/p>\n

Add in carrots onion celery mushrooms and garlic, season with a small pinch of salt and tbs of water.<\/p>\n

Put a lid on a sweat the vegetables for 10 minutes, remove lid and color vegetables till brown.<\/p>\n

Add in flour and cook for 1 minute.<\/p>\n

Add in George Wyndham Founder\u2019s Reserve Shiraz and reduce until almost dry (should be very thick). Add in veal stock, thyme and beef.<\/p>\n

Cook over low heat 2-3 hours, till the beef is very tender.<\/p>\n

Put into a bowl, pour yourself a big glass of Wyndham shiraz and enjoy with your special someone. No one says Valentine\u2019s Day has to be complicated!<\/p>\n","protected":false},"excerpt":{"rendered":"

Here we catch up with Fable’s Chef Trevor Bird as he dishes out Valentine’s Day dinner advice and a recipe and wine pairing. GLV From Chef Bird: Valentine\u2019s Day is a time to spend with your loved one. If you are looking for a nice romantic evening at home the best advice I can share<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417],"tags":[5802,4748,5801,1247],"class_list":["post-24001","post","type-post","status-publish","format-standard","category-food-drink","category-recipes-2","tag-beef-bourguinon","tag-chef-trevor-bird","tag-fable-kitchen","tag-valentines-day"],"acf":[],"yoast_head":"\nA lesson in Valentine\u2019s Day Dinner from Trevor Bird, Chef and Owner of Fable Restaurant - Good Life Vancouver<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A lesson in Valentine\u2019s Day Dinner from Trevor Bird, Chef and Owner of Fable Restaurant\" \/>\n<meta property=\"og:description\" content=\"Here we catch up with Fable’s Chef Trevor Bird as he dishes out Valentine’s Day dinner advice and a recipe and wine pairing. 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On\u00a0Friday January 30th, Chef Dale Mackay will visit\u00a0Fable Restaurant to create a five-course meal alongside the Fable's Chef Trevor Bird Last year former Vancouver dweller Chef Mackay headed back\u2026","rel":"","context":"In "Things to Do"","block_context":{"text":"Things to Do","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/events\/"},"img":{"alt_text":"Chef Dale Mackay","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/DaleMackay.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":38029,"url":"https:\/\/goodlifevancouver.com\/staging\/2138\/devilled-eggs-dungeness-crab\/","url_meta":{"origin":24001,"position":2},"title":"Soy Stained Devilled Eggs and Dungeness Crab \u2013 Chef Trevor Bird","author":"cassandra","date":"2017\/08\/05","format":false,"excerpt":"Chef Trevor Bird Collaborates With Egg Farmers of Canada For Devilled Eggs Recently we headed to Fable Restaurant for a Canadian Egg Feast with Chef Trevor Bird and wine pairings by Sommelier and co-owner of their sister restaurant, Mission. 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