By Marc Slingsby-Jones, Bar Manager, Café Medina INGREDIENTS Flor de Cana (any aged rum will do) (1 oz) Calvados (½ oz) Fresh lemon juice (¾ oz) Fresh apple…
By The Dirty Apron INGREDIENTS Puff pastry sheet (10 x 3 inch, rolled thin) Large onion (1) Soft goat cheese (170g) Olive oil (2 tsp) Toasted walnuts…
By Wildebeest Vancouver A unique twist on the classic Negroni cocktail, Wildebeest’s “Basilisk Negroni” delivers a smoky bite thanks to its blend of Mezcal, Cocchi Americano and Amaro…
By Jack Chen, Chef and Co-Owner, Coquille Fine Seafood Serves 4 INGREDIENTS 1 filet of Halibut (approximately 1 lb.) Curing Salt Coarse sea salt (1 cup) Granulated sugar…
By Thomas Haas Patisserie – Chocolate Café Makes about 4 six ounce glass terrines. INGREDIENTS Cream (1 ¾ cups) Milk (¼ cup) Dried lavender (1 tsp) Egg yolks…
By Chef Daryle Nagata, Blue Canoe Waterfront Restaurant Richmond’s own Chopped Canada champion, Chef Daryle Nagata is of Japanese and Scottish heritage, and developed his skills in some…
By Angie Quaale, owner of Well Seasoned “Chèvre and asparagus really should get married! They’re the perfect couple. This recipe tastes like spring to me. The rich earthiness…
By Dan Olson, Chef/Owner, Railtown Café and Catering A light spring dish layered with sweet pea puree, shellfish gelée, chowder garnish and potato cream, topped with caviar and…
By Dan Olson, Chef/Owner, Railtown Catering This creamy, cheesy side dish is the perfect accompaniment to your Easter or Harvest Festival dinner. Make it yourself, or let the…
By Chef Dhruv Jhanjee, Tour De Feast INGREDIENTS Chicken livers (1lb) Duck livers (1lb) Heavy cream (1/2 cup) Milk (to soak) Butter, unsalted (250gms) Brandy (1 1/2 cups) Nutmeg…
By Rebekah Crowley, still master at Roots and Wings Distillery INGREDIENTS Rebel by Roots and Wings Distillery (2oz) Porter’s Tonic Syrup – Cardamom Orange (1 oz) Lillet (1…
By Josh Pape, co-owner, Wildebeest In honour of Valentine’s Day, Wildebeest co-owner and bar manager Josh Pape has created a signature cocktail for all the lovers out there.…
By Sabrine Dhaliwal, Bar Manager, UVA Wine & Cocktail Bar Sweetly spiced and with a dreamy pink hue, UVA’s “In Between Cupid” cocktail will have you falling for…
By Boulevard Kitchen & Oyster Bar INGREDIENTS Gin (1 oz) Cynar (0.5 oz) Ginger liqueur (0.5 oz) Rose water (0.5 oz) Cranberry juice (1.5 oz) Orange blossom water…
By Thomas Haas Chocolates & Patisserie Kipferl cookies originated in Austria and are traditional in Germany, Czech, Slovakia, Romania, and Hungary. Makes approx. 2 dozen cookies. INGREDIENTS Cookies…
By Boulevard Kitchen & Oyster Bar Watch out, it’s hot! INGREDIENTS Sombre Mezcal (1.25 oz) Noilly Pratt (.75 oz) Ancho Reyes (.50 oz) Crème de Cacao (.15 oz)…
By Chef Ned Bell, from his Lure Cookbook Serves 8 INGREDIENTS Sauce Vierge Roma tomatoes, seeded and diced (4 tomatoes or about 3 cups) Large shallot, finely chopped…
Catherine Dunwoody Is there a seafood enthusiast on your Christmas list? We found the perfect present. Chef Ned Bell has his first cookbook recently published, titled Lure Sustainable…
By Chef Mike Genest, Hart House Restaurant With chive and parmesan polenta, fried cauliflower, herbed bread crumb, and sherry reduction. INGREDIENTS: Lamb shanks Lamb shank (4) Leek, finely…
By Executive Chef Manuel Carganilla II, Wild Fig INGREDIENTS Coconut milk (150 ml) 36% cream (50 ml) Gelatin (2 ct) Granulated sugar (25 ml) Vanilla extract (5 ml)…
By Angie Quaale, Well Seasoned Gourmet Food Store INGREDIENTS: Vegetable oil (2 teaspoons) Sliced mushrooms (1 cup) Chopped red bell pepper (½ cup) Minced peeled fresh ginger (4…
By Katie Ingram, head bartender, L’Abattoir Vancouver’s L’Abattoir restaurant is housed in a 19th–century heritage building where the city’s first jail once stood. Head bartender Katie Ingram pays…
By Marc Slingsby-Jones, bar manager, Café Medina “Initially, I wanted to name this cocktail the ‘Black Widow.’ It turns out that’s a fairly popular name for a cocktail,…
By Dan Olson, chef/owner, Railtown Catering DOUGH INGREDIENTS Flour (1 ½ cups) Salt (pinch) Sugar (pinch) Butter (½ cup) Water (30 mL) DOUGH INSTRUCTIONS 1. Sift flour, add…
By Dan Olson, chef/owner, Railtown Catering INGREDIENTS Brioche bread (2 loaves, diced into cubes) Celery (4 stalks, diced) Small yellow onion (1, diced) Garlic (4 cloves, chopped) Fresh…
By Dan Olson, chef/owner, Railtown Catering We use a tenderizing brine of honey, lemon, herbs, garlic, salt and spices for maximum moisture retention and flavour. INGREDIENTS Organic Tom…
by Angie Quaale, Well Seasoned Gourmet Food Store Garnish this refreshingly simple patio sipper with your favorite seasonal berries and fresh mint leaves. INGREDIENTS Prepared iced tea (2…
By Chef Jack Chen, Royal Dinette Yields 24 crostini INGREDIENTS Beef and Oyster Tartare Beef, sirloin or tri-tip recommended (2 ounces finely chopped) Oyster, shucked and finely…
By Chef Caitlin Mark, H2 Rotisserie & Bar For this recipe, H2 uses local chicken from Maple Hill Farms and local honey produced on-site. Prep time: 10 minutes,…
By Sophia and Andy Chen, Soffee Café DRY INGREDIENTS Gluten-free flour (1 1/4 cup or 160g) Xanthan gum, if already not present in gluten free flour (1 tsp)…
By Central City Brewers and Distillers INGREDIENTS Queensborough Gin (1.5 ounces) Vermouth (0.5 ounce) Maple syrup (1 ounce) Aromatic bitters (3 dashes) Mint leaves (3) Ginger ale DIRECTIONS…
By Dylan Williams, H2 Rotisserie & Bar at The Westin Bayshore Vancouver INGREDIENTS Cuban rum (2 oz) Lime (1/2, quartered) Demerera sugar cubes (2) Mint with stems (a…
By Tacofino INGREDIENTS Torres Brandy (1 oz) Becherovka (½ oz) Lemon juice (1 oz) Spiced fig syrup (½ oz Egg white (1) Nutmeg (garnish) DIRECTIONS Add all ingredients…
By James Lester and Richard Klaus, Sons of Vancouver Distillery INGREDIENTS Vodka Vodka Vodka by Sons of Vancouver Distillery (1oz) Spicy Chili Vodka by Sons of Vancouver Distillery…
By Thomas Haas, Thomas Haas Chocolates & Pâtisserie Yields 8 servings INGREDIENTS All-purpose unbleached flour (5 ½ cups) Granulated sugar (¼ cup) Baking powder (¼ cup) Salt (1…
By Dan Olson, Chef/Owner, Railtown Cafe Yields 15 servings INGREDIENTS Eggs (6) Sugar (¾ cup) Creamed corn (3 kg) Buttermilk (3 cups) Butter, melted and cooled (2 ¾…
By Lisa Reichelt, Two Daughters Bakeshop INGREDIENTS All Purpose Flour Blend, Gluten Free (2.5 cups) Organic cane sugar (2 cups) Cocoa powder (8 tbsp) Baking powder (1.5 tsp)…
By Old Yale Brewing Co. in the Fraser Valley Looking for the perfect beer cupcake recipe? Well, look no further! Introducing Screaming Banshee Beer Cupcakes. These little guys…
By Kathy Mak, food blogger and photographer, Kake2Kale Savour fresh and juicy blueberries in this tasty and easy summer dessert that is rustic, yet elegant! For tips on…
By Snak Shak in Surrey Kathy Thongprasert, daughter of Snak Shak owners Jeerya and Supakan Thongprasert, says her dad’s Pad Thai is her absolute favourite. “It reminds me…
By Alex Abley, Pastry Chef, Railtown Cafe Yields 12 muffins. INGREDIENTS Quinoa (1 ¾ cup) Raw spinach (3 cups, chopped) Onion (1 large) Cherry tomatoes (2 cups, halved)…
By Kulinarya in Coquitlam Ingredients: Chicken (800 grams) Garlic (6-8 cloves) Oil (1/4 cup) Peppercorn (1/2 tbsp) White vinegar (1 cup) Soy sauce (1/4 cup) Bay leaves (2)…
By Geneviève Blanchet, Le Meadow’s Pantry This unctuous rice pudding will bring warmth and comfort on cold winter days. A tart blackcurrant or blackberry jam would work equally…
By Alexis Baran Marketing Specialist at Tourism Vancouver Make this if you feel like eating a lot of something that is strong in taste and beautiful in colour.…
From Jan Hancock Visitor Centre volunteer at Tourism Vancouver The season for fresh lotus root is March and September. Keep it cool – and it bruises easily! Remove…
By Chef Alessandro Fairmont Hotel Waterfront This soup has been a favorite with our guests in ARC since Chef Alessandro put it on the menu – with its…
By Chef Alex ‘Beer Belly’ Newton Big Rock Urban Brewery & Eatery Chef Alex ‘Beer Belly’ Newton loves to experiment with using beer as an ingredient in his…
By Executive Chef – Wayne Sych Joe Fortes Seafood and Chop House Wayne Sych has two rules when it comes to cooking: keep it simple and use quality…
By: The British Columbia Blueberry Council This recipe was created using delicious locally grown blueberries and hazelnuts from the Fraser Valley. A layered blueberry hazelnut cheese wheel is…
By Chef Tobias Grignon Mamie Taylor’s Restaurant I dreaded stinging nettles every time they came across my childhood dinner table on Vancouver Island. Kids hate green stuff, especially when it…
From Grandma Alice, Taves Family Farms Crust Ingredients Enough for two complete pies 3 cups all-purpose flour 1 teaspoon salt ½ lb tenderflake lard 1 egg, stirred slightly…