{"id":32660,"date":"2015-11-13T11:16:12","date_gmt":"2015-11-13T18:16:12","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=32660"},"modified":"2026-09-30T16:17:30","modified_gmt":"2026-09-30T23:17:30","slug":"interview-with-ned-bell-yew-restaurant-gold-medal-plates-competitor","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/interview-with-ned-bell-yew-restaurant-gold-medal-plates-competitor\/","title":{"rendered":"Interview with Ned Bell YEW Restaurant Gold Medal Plates Competitor"},"content":{"rendered":"

Chefs from across British Columbia will meet in Victoria on November 19, 2015 to\u00a0compete in the\u00a0Gold\u00a0Medal Plates f<\/a>or the BC\u00a0spot in the Canadian Culinary Championships held in Kelowna in February. \u00a0We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s the scoop on Ned bell\u00a0from YEW Seafood\u00a0+ Bar<\/a> at Four Seasons Vancouver.<\/p>\n

Tell us a little bit about your restaurant and\/or style of cooking.<\/strong><\/p>\n

We are a Seafood Restaurant, a Sustainable Seafood Resto! And, its tasty!<\/p>\n

Where do you eat in your city?<\/strong><\/p>\n

I eat a lot of sushi, (Zest) pizza, (Via Teverre and Nicli) ramen and veggies!<\/p>\n

What would be your ideal food day?\u00a0<\/strong><\/p>\n

An early morning on the boat fishing followed by the Farmers Market and then a family dinner with the bounty!<\/p>\n

What trend do you wish would die?<\/strong><\/p>\n

Non. I like the idea of food trends as they show evolution in food tastes and peoples inspirations<\/p>\n

What trend\/s do you wish would be next?<\/strong><\/p>\n

Sustainable seafood being the only conversation we have. 100%<\/p>\n

What ingredient do you always have on hand?<\/strong><\/p>\n

Vancouver Island Sea Salt. Great salt is a flavour enhancer, and Van Isle Sea salt makes my fish dishes rock and roll with simple clean flavour<\/p>\n

What\u2019s your go-to recipe when you\u2019re eating at home?\u00a0<\/strong><\/p>\n

My wifes turkey spaghetti<\/p>\n

With the holidays coming up, could you give us something easy to prepare that would impress? Recipe please.<\/strong><\/p>\n

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

Dungeness Crab Tacos<\/strong>
\nSERVES 2 (3 small tacos)<\/p>\n

Ingredients:<\/strong><\/p>\n

Juice and zest of 1 lime, divided
\n2 tbsp (30 mL) miso paste
\n2 tbsp (30 mL) Dijon mustard
\n2 tbsp (30 mL) maple syrup (may be substituted with honey)
\n1 cup (250 mL) canola oil
\n1 ripe avocado
\nSea salt
\nFreshly ground pepper
\n3\/4 cup (180 mL) fresh cooked Dungeness crab
\n6 crispy wonton shells
\n2 radishes, thinly shaved
\n1\/2 cup (125 mL) radish sprouts
\nTogarashi spice (Japanese chili powder with nori, sesame & orange zest)\u00a0<\/strong><\/p>\n

Method:<\/strong><\/p>\n

    \n
  1. Set aside 1 tsp (5 mL) of lime juice for the avocado.<\/li>\n
  2. Mix remaining lemon juice with lime zest, miso paste, mustard, maple syrup,<\/li>\n
  3. Canola oil in a blender to make the dressing.<\/li>\n
  4. Mash avocado with a fork.<\/li>\n
  5. Season with 1 tsp (5 mL) lemon juice, salt and pepper.<\/li>\n
  6. Mix about 1\/4 cup (60 mL) dressing into the crab meat and taste, adjusting as needed. Refrigerate the remaining dressing for up to two weeks\u2014it is great on salads.<\/li>\n<\/ol>\n

    To Serve:<\/strong><\/p>\n

      \n
    1. Put crab-meat mixture into the wonton shells so they are bursting with crab meat.<\/li>\n
    2. Spoon the avocado mixture onto a plate and place assembled tacos on top.<\/li>\n
    3. Garnish with radish slices and sprouts.<\/li>\n
    4. Garnish with Togarashi spice<\/li>\n<\/ol>\n

      What do you want for food\/food equipment gifts this year?<\/strong><\/p>\n

      Ha, well, an entirely new home kitchen \ud83d\ude09<\/p>\n

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

      What cookbook would you suggest for a gift for your foodie friends this year?<\/strong><\/p>\n

      True North by Derek Dammon and Chris Johns. Hands down.<\/p>\n

      Any hints on what dish you will be preparing for Gold Medal Plates?<\/strong><\/p>\n

      I am calling it \u2018Sea Stars\u2019\u00a0<\/strong><\/p>\n

      I also surveyed my facebook followers (many are chefs as well) as to what questions they would like answered by chefs when I interview them.<\/strong><\/p>\n

      Why do you cook? Fame? Love? Pleasure? <\/strong><\/p>\n

      I cook because of what it does, brings people, family and friends together. That\u2019s why I started cooking, for my brother and sister, its still the reason I cook. To gather around a table and share the day.<\/p>\n

      What do you think of yelp?<\/strong><\/p>\n

      I don\u2019t pay much attention to these sites.\u00a0I love SoMe but its can be too much sometimes.<\/p>\n

      What’s your favourite dish, at home or out? <\/strong><\/p>\n

      Bella Gelateria Gelato. Its my indulgence when I am alone after a long day in the kitchen.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Chefs from across British Columbia will meet in Victoria on November 19, 2015 to\u00a0compete in the\u00a0Gold\u00a0Medal Plates for the BC\u00a0spot in the Canadian Culinary Championships held in Kelowna in February. \u00a0We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s the scoop on Ned bell\u00a0from YEW Seafood\u00a0+ Bar<\/p>\n","protected":false},"author":2,"featured_media":30935,"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],"tags":[7341,3078,7208,880,7331],"class_list":["post-32660","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","tag-chef-interview","tag-chef-ned-bell","tag-featured","tag-gold-medal-plates","tag-gold-medal-plates-victoria"],"acf":[],"yoast_head":"\nInterview with Ned Bell YEW Restaurant Gold Medal Plates Competitor - 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=\"Interview with Ned Bell YEW Restaurant Gold Medal Plates Competitor\" \/>\n<meta property=\"og:description\" content=\"Chefs from across British Columbia will meet in Victoria on November 19, 2015 to\u00a0compete in the\u00a0Gold\u00a0Medal Plates for the BC\u00a0spot in the Canadian Culinary Championships held in Kelowna in February. \u00a0We’re heading over to check out the event and as a prequil have interviewed the chefs. 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Alex Chen Takes Top Spot At Gold Medal Plates Victoria","author":"cassandra","date":"2015\/11\/20","format":false,"excerpt":"Pairing of Local Pork Terrine with Foxtrot Vineyards\u2019 Pinot Noir Earns Chef Coveted\u00a0Title as BC\u00a0Representative\u00a0 PR NEWS -\u00a0Boulevard Kitchen & Oyster Bar\u00a0Executive Chef Alex Chen\u00a0set the gold standard at the 10th annual\u00a0Gold Medal Plates in Victoria, BC Thursday night, winning the top regional spot among 10 chefs selected to compete\u2026","rel":"","context":"In "Eat & Drink"","block_context":{"text":"Eat & Drink","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/food-drink\/"},"img":{"alt_text":"Chef Alex Chen Gold Medal 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