Peake, a catering company in Vancouver, sent us this week’s recipe for Feta Cheesecake with Cherries and Almond Crumble from Head Chef Michael Chan. Enjoy! Feta Cheesecake with Cherries and Almond Crumble Serves 4 CHEESECAKE […]
Thea VanHerwaarden, finalist in #MasterChefCanada Season 4, shared with us this One Pot Red Wine Braised Short Rib Ragu recipe. One Pot Red Wine Braised Short Rib Ragu Ingredients – 4 Large Short Rib […]
Bonjour Vietnam Bistro‘s chef sent us this recipe for Clams with Kaffir lime leaves and Lemongrass to share with our readers. Enjoy! Clams with Kaffir lime leaves and Lemongrass Ingredients – 12 oz. (340 g) […]
Since arriving from New Zealand a few years ago, chef Maartyn Hoogeveen of Unsworth Vineyards has fallen in love with B.C. seafood, especially the clams. To make sure you don’t get grit in the dish, […]
Chef Angie Quaale of gourmet food store Well Seasoned sent us this recipe for Sheet Pan Citrus Turkey Thighs with Root Vegetables & Chickpeas to share with our readers. Enjoy! Sheet Pan Citrus Turkey Thighs […]
Peake, a catering company in Vancouver, sent us this week’s recipe for Crab Toast with Yuzu Aioli from Head Chef Michael Chan. Enjoy! Crab Toast with Yuzu Aioli Serves 4 YUZU AIOLI Ingredients -1 large […]
Inspired by his love of Italian cuisine, Chef Josh Gale’s spaghetti carbonara recipe with a poached egg is delicious yet quick and easy to make. Spaghetti Carbonara with a Poached Egg by Chef Josh Gale […]
Chef Angie Quaale of gourmet food store Well Seasoned sent us her recipe for Pork Picadillo to share with our readers. Enjoy! Pork Picadillo Ingredients -2 Tbsp olive oil -1 lb. fresh, local ground pork, […]
Chef Ned Bell of Naramata Inn sent us his recipe for their Naramata Frittata. As one of the new owners of the 100 year old establishment, Ned creates seasonal dishes that are a fine accompaniment […]
Chef Nico Schuermans of Chambar restaurant in Vancouver sent us this recipe for their Moules Congolaise to share with our readers. Enjoy! Moules Congolaise Serves 2 Recipe by Chef Nico Schuermans Ingredients -1 ½ LB […]
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