{"id":43807,"date":"2019-09-15T13:46:58","date_gmt":"2019-09-15T20:46:58","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=43807"},"modified":"2026-09-30T16:16:46","modified_gmt":"2026-09-30T23:16:46","slug":"eat-vancouver-q-a-with-brian-luptak-of-acorn","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/eat-vancouver-q-a-with-brian-luptak-of-acorn\/","title":{"rendered":"EAT! Vancouver Q + A With Brian Luptak of Acorn"},"content":{"rendered":"

Chef Brian Luptak of Acorn<\/h2>\n

As one of the EAT! Vancouver Ambassadors, we’re catching up with the chefs who will be at this culinary festival and here’s the scoop from Brian Luptak of Acorn<\/a>! <\/span>\u00a0<\/span>EAT! Vancouver<\/a> takes place from November 4 to 9, 2019\u00a0 and features culinary collaborations between award-winning local and special guest chefs from across Canada and the United States. Experience a culinary experience like none other from this year\u2019s events including: EAT! Dinner Series, EAT! Harvest, EAT! Pastry Day and EAT! Expert Classes.<\/span><\/p>\n

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

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

We are a restaurant devoted to serving the best of what British Columbia has to offer. Creativity and flavour is never compromised and our style is to create dishes that focus on creating new ideas of using everything each vegetable has to offer; from the seeds, roots, stems and rinds.<\/p>\n

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

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

My favorite place to eat is definitely Fassil Ethiopian on Broadway at Fraser<\/p>\n

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

I\u2019ll start off with coffee and baileys, I never was a big breakfast person.\u00a0 For lunch, I\u2019ll have a Cochinita Pibil burrito and beer at Sol Y Limon, then get into Fassil\u2019s for some super tasty Ethiopian.<\/p>\n

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

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

Beets and Goats Cheese<\/p>\n

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

Zero waste. Creating menus using what others would call scraps.<\/p>\n

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

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

Salt<\/p>\n

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

Ribeye steak with Caesar salad<\/p>\n

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

What equipment do you wish you had in your kitchen?<\/strong><\/p>\n

A walk-in fridge<\/p>\n

What cookbook do you suggest every cook should have?<\/strong><\/p>\n

On Food and Cooking by Harold Mcgee<\/p>\n

What is one of the dishes you will prepare for Eat Vancouver? <\/strong><\/p>\n

That will depend on the season<\/p>\n

What are you most looking forward to about Eat Vancouver?<\/strong><\/p>\n

Getting to work alongside Christine Sandford from Biera restaurant in Edmonton, Her food its Dynamite!<\/p>\n

Poona Kheera Cucumber Salad, Shishito Pepper & Plum Relish, Charred Shishito Pepper Vinaigrette, Cucumber Hazelnut Cream, Purslan <\/strong>(Serves 6)<\/h3>\n

What is better than a fresh summer cucumber salad? We love this heirloom variety with its crisp, sweet, and hardy qualities. This salad gets an extra kick from the heat of the shishito peppers laced throughout the dish. Wash it down with your favourite summer beer.<\/p>\n

Shishito Pepper & Plum Relish<\/strong><\/p>\n

3 Amber Plums, pitted
\n2 Shishito Peppers, seeded
\n\u00bd teaspoon Salt
\n\u00bc teaspoon Pepper
\n1 tablespoon Plum Vinegar (or white balsamic vinegar)<\/p>\n

Dice the plums and shishito peppers finely and uniformly into a brunoise
\nEven mix together with the salt, pepper, and vinegar
\nYou can store this in the fridge for up to 2 Weeks<\/p>\n

Charred Shishito Pepper Vinaigrette<\/strong><\/p>\n

3 Shishito Pepper
\n1 Shallot, peeled whole 1\/8 cup Maple Syrup
\n1 tablespoon Dijon Mustard
\n\u00bc cup Lemon Juice 2 teaspoons Salt
\n\u00bd teaspoon Pepper 1 cup Grapeseed Oil Yield: 2.5 cups<\/p>\n

Over an open flame char the whole shishito peppers and the shallot until you’ve produced a nice charred crust over the vegetables. Allow to cool.
\nRemove the stem and seeds from the peppers. Give the peppers and shallot a rough chop so they are easier to
\nAdd the peppers, shallots, Dijon mustard, lemon juice, maple syrup, salt and pepper to the blender and blend on high until smooth. Turn the blender to medium speed and slowly drizzle in the grapeseed oil until it is completely<\/p>\n

Cucumber Hazelnut Cream<\/strong><\/p>\n

\u00be cups Hazelnuts
\n2 litres Water
\n\u00bd teaspoon Probiotics
\n1 cup Cucumber Juice
\n1 tablespoon Maple Syrup
\n1 teaspoon Salt<\/p>\n

Soak Hazelnuts in 2 liters of water and keep refrigerated for 8 hours
\nStrain and rinse the Hazelnuts then add them to the blender
\nBlend the hazelnuts with the probiotics, cucumber juice and salt until you’ve reached a silky- smooth
\nPour the mixture into a large mason jar. Cover with a towel or a piece of cheesecloth and secure with an elastic band or string
\nKeep the mixture at room temperature ( 72\u00b0F) for 48 – 72
\nRemove the mixture from the jar and whisk in the maple syrup until it is well
\nStore in an airtight container in the fridge for up to 5 days<\/p>\n

Poona Kheera Cucumber Salad Plating<\/strong><\/p>\n

Poona Kheera Cucumbers, washed and thinly sliced with the peels on
\n1\/4 cup Charred Shishito Pepper Vinaigrette
\n1 cup Shishito Pepper & Plum Relish
\n\u00be cup Cucumber Hazelnut Cream
\n2 cups Purslane, washed and dried<\/p>\n

Add the sliced cucumber to a large bowl and toss with the vinaigrette
\nDistribute the dressed cucumbers evenly along the bottom of your plates.
\nAdd dollops of the cucumber hazelnut cream to each plate.
\nSpoon the Relish around the cucumbers.
\nGarnish with Purslane on top.<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Brian Luptak of Acorn As one of the EAT! Vancouver Ambassadors, we’re catching up with the chefs who will be at this culinary festival and here’s the scoop from Brian Luptak of Acorn! \u00a0EAT! Vancouver takes place from November 4 to 9, 2019\u00a0 and features culinary collaborations between award-winning local and special guest chefs<\/p>\n","protected":false},"author":2,"featured_media":43812,"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":[34409,34410],"tags":[8658,3600,7208,5784],"class_list":["post-43807","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-restaurants","tag-chef-brian-luptak","tag-eat-vancouver","tag-featured","tag-the-acorn"],"acf":[],"yoast_head":"\nEAT! 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