{"id":46239,"date":"2020-10-02T16:56:10","date_gmt":"2020-10-02T23:56:10","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=46239"},"modified":"2026-09-30T16:16:35","modified_gmt":"2026-09-30T23:16:35","slug":"food-news","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/food-news\/","title":{"rendered":"Ocean Wise Cookbooks, Beta 5 Birthday Treats, Katsu Pop-Ups, New Cookbooks, Vegan Cooking Classes and More!"},"content":{"rendered":"

Food and Drink News for This Week<\/h2>\n

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.<\/p>\n

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

Beta5 Chocolates Celebrates 9 Years<\/strong><\/h3>\n

They’re sold out of their birthday packs, cream puffs, and bars, but Beta5<\/a><\/strong> still has some chocolate bars in stock for their birthday celebrations.<\/p>\n

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

SALTED CARAMEL POLYGON BAR is a 56% dark milk chocolate bar that filled with pockets of creamy salted caramel.\u2060<\/p>\n

\"bday<\/a>
\nBIRTHDAY CAKE, complete with sprinkles to celebrate our 9th birthday, is white chocolate, freeze dried strawberries, cake crumbs and sprinkles.<\/span><\/p>\n

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

Cooking for Conservation – Ocean Wise Cookbook<\/h3>\n

Cooking for Conservation\u00a0<\/i>is a digital cookbook designed to connect you with the positive impact you can make when you cook with Ocean Wise recommended\u00a0restorative seafood<\/i>\u00a0\u2013\u00a0<\/i>species that improve the quality of ocean habitats as they are grown \u2013 seaweed and bivalve shellfish. BUY NOW<\/a><\/strong><\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

Chef Will Lew,\u00a0Ocean Wise<\/a>
\nChef Frank Pabst,\u00a0Blue Water Caf\u00e9<\/a>
\nChef Dai Fukasaku,\u00a0Fukasaku of Prince Rupert<\/a>
\nChef Jonathan Lapierre-R\u00e9hayem,\u00a0Restaurant de I\u2019ITHQ<\/a>
\nChef Joe Thottungal,\u00a0Coconut Lagoon<\/a>
\nPatricia Canales Gutierrez,\u00a0Le Solei du Sud<\/a>
\nChef Dacha-Danijel Markovic,\u00a0Fogo Island Inn<\/a>
\nChef Karen O\u2019Connor,\u00a0Daniel et Daniel<\/a>
\nChef Thompson Tran,\u00a0The Wooden Boat Food Company<\/a>
\nMalindi Taylor,\u00a0Fanny Bay Oysters<\/a>
\nChef Poyan Danesh,\u00a0Ocean Mama Seafood<\/a>
\nChef James Neilson,\u00a0Calgary Zoo<\/a>
\nChef Minette Lotz,\u00a0Naramata Inn<\/a>
\nChef Alain Berthelot,\u00a0Aquarium du Qu\u00e9bec<\/a>
\nChef Welbert Choi,\u00a0Forage<\/a>
\nChef Ned Bell,\u00a0Naramata Inn<\/a><\/p>\n

All proceeds from\u00a0Cooking for Conservation<\/i>\u00a0support the Ocean Wise Seafood program. BUY NOW<\/a><\/strong><\/p>\n

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

Katsu Pop Up at Gyoza Bar – Marukatsu<\/h3>\n

Perfect Meal Sets \u00b7 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\u00a0@tockhq<\/a>\u00a0(pick-up only) or\u00a0@ubereats<\/a> (delivery). Photo from Gyoza Bar’s Instagram.<\/p>\n

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

Cookbook Feature – Ottolenghi Flavor<\/h3>\n

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi\u2019s food.<\/b><\/p>\n

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.<\/p>\n

Ottolenghi FLAVOUR<\/i>\u00a0combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography,\u00a0FLAVOUR<\/i>\u00a0not only inspires us with\u00a0what\u00a0<\/i>to cook, but\u00a0how<\/i>\u00a0flavour is dialled up and\u00a0why<\/i>\u00a0it works.<\/p>\n

The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food:<\/p>\n

Process<\/b> explains cooking methods that elevate veg to great heights; Pairing<\/b> identifies four basic pairings that are fundamental to great flavour; Produce<\/b>\u00a0offers impactful vegetables that do the work for you.<\/p>\n

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,\u00a0Ottolenghi FLAVOUR\u00a0<\/i>is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.<\/p>\n

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

Cooking Class – In My Kitchen Vancouver Vegan Taiwanese Street Food<\/h3>\n

Jasper-Taiwan: Online Experience O-Wa-Jian (Taiwanese Oyster Omelet) –\u00a0Vegan version<\/span><\/p>\n

Online experiences\u00a0<\/strong>are 1.5 hours in duration with lots of time for questions and conversation. The online experiences are hosted on zoom.<\/p>\n

Recipes:\u00a0<\/strong>\u00a0recipes are sent to you along with your zoom event information the day before your online experience.\u00a0 Ingredient lists are sent to you shortly after you register.<\/p>\n

Technology:\u00a0<\/strong>\u00a0connect with the host using zoom on your computer, mobile device or tablet.\u00a0 If you have a tv in your kitchen try the screen mirroring feature on your device!<\/p>\n

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<\/a>\u00a0\u00a0<\/strong><\/p>\n

\n

O-Wa-Jian is an oyster omelet that is typically found in the Taiwanese night street markets.\u00a0 I make this with straw mushrooms instead of oysters and no egg, it provides a healthy vegan alternative.\u00a0 There will be make a delicious sweet and spicy sauce to go with the the O-Wa-Jian.\u00a0 A sauce that you will want to keep in the fridge and use for many dishes.<\/p>\n<\/div>\n

BOOK<\/strong><\/a><\/p>\n

\n","protected":false},"excerpt":{"rendered":"

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<\/p>\n","protected":false},"author":2,"featured_media":46242,"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":[75],"tags":[7618,7150,8381,1267,7190,6388],"class_list":["post-46239","post","type-post","status-publish","format-standard","has-post-thumbnail","category-events","tag-beta5-chocolate","tag-gyoza-bar","tag-in-my-kitchen","tag-ocean-wise","tag-weekly-picks","tag-yotam-ottolenghi"],"acf":[],"yoast_head":"\nOcean Wise Cookbooks, Beta 5 Birthday Treats, Katsu Pop-Ups, New Cookbooks, Vegan Cooking Classes and More! 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