Happy Thursday great Foodie friends,
Please find the media announcement from Global group via Serena PR regarding Chef Jamea Olberg joining the Glowbal Group.
Glowbal Restaurant Group Announces James Olberg as New Culinary Director and Executive Chef at
An accomplished culinary talent, Olberg brings years of experience to the table. His career has spanned more than two decades and includes positions held in kitchens across the country: The King Edward Hotel (Toronto); Sheraton Red Deer Hotel (Red Deer, AB); Queen Landing Hotel (Niagara-on-the-Lake), and La Société, a French bistro in downtown Toronto.
Active in the Canadian Culinary Federation (CCFCC), Olberg’s knowledge and creativity have earned him multiple medals at culinary competitions. As a member of Culinary Team Canada, Olberg earned four silver medals in the Bocuse d’Or, the most prestigious international professional cooking competition in the world. In 2017, Olberg will once again join Culinary Team Canada in the Bocuse d’Or, held in Lyon, France.
“It’s great to be back working with Glowbal Group in beautiful Vancouver,” says Chef Olberg. “What I’m most excited about are the region’s raw materials, especially its fabulous fish and seafood that have always inspired my cooking.”
“We are thrilled to welcome James back to the Glowbal family,” says Emad Yacoub, Proprietor of Glowbal Restaurant Group. “Highly skilled and graceful under pressure, he brings a wealth of experience to COAST. We are proud to be working with him again.”
Olberg will take over culinary operations at COAST from Pedro Gonzalez, the current Executive Chef. Gonzalez is leaving his COAST post to lead the kitchen brigade at the new Glowbal Grill, opening this summer at TELUS Garden.
About Glowbal Restaurant Group
About Glowbal Restaurant Group
Glowbal Restaurant Group is comprised of 10 restaurants: Glowbal Grill (opening 2015 at TELUS Garden), COAST Restaurant, Italian Kitchen, Trattoria Kitsilano, Society, Black+Blue, The Fish Shack, The Roof, Trattoria Park Royal and Trattoria Burnaby; and NOSH, the Group’s newest concept. The energy, bustle and allure of these celebrated Vancouver restaurants are what most people notice first. In addition, flawless service, exquisite wine lists, and some of the most inventive, celebrated cuisine in Vancouver define every restaurant in the collection.
Happy Wednesday great foodie friends, here is the 18th Annual readers choice awards brought to us from the Georgia Straight and really ulitmately you the readers.
Enjoy and use this list next time you are wondering where to head out for a great meal!
Aloha great Foodie friends,
A little gem hidden in paradise was what we found last night. From the moment you enter the views and atmosphere fill your eyes.
Merriman’s: One Bay Club Place, Lahina, Hawaii
Don’t make the mistake of driving to Lahina proper as this gem is in the other direction in Kapalua.
The handcrafted drinks are a great surprise along the lines of a “Speakeasy” cocktail truly made from scratch and the difference is noticeable.
Merriman’s Mai Tai- El Dorado rum, fresh lime, orange curaçao and lilikoi foam (a passion fruit foam) try the foam before you mix it in the drink then blend all the flavors together- delectable!
Parmesan truffle fries – the perfect starter to have with your handcrafted sips- a perfect blend of flavors and truffle used the right way…not overpowering.
Next up was the entrees.
USDA Prime grade Fillet of Beef (GF)- a perfectly grilled medium rare with pefect char, garlic whipped potatoes, kula green beans, Savoy cabbage topped with mustard brown butter emulsion.
The perfect bites always exist when flavor depth and textures meet. Every bite of this delectable dish was filled with flavor leaving you wanting for the next bite.
Lamb- I am going based on memory for all that was on this plate, but truly it was definitely a culinary wow in my books.
The lamb was “SousVide” (this is a method of cooking in an airtight plastic bag and placed in a low temprature controlled water bath) then finished to a perfect medium rare – medium (as requested) on the grill. Served with jalepeno whipped potateos, perfectly cooked kula green beans, creamed corn and what seemed to be a fresh salsa.
Every bite touched a different taste bud if that’s possible. Well done!
Dinner was served with a perfect sip of Heidi Schrock Austrian rose.
To finish off our Hawaiin themed dinner was:
Maui Gold Pinneapple and toasted macadamia nut bread pudding-
A perfect blend of Hawaiin flavors coupled with a traditional comfort food dessert topped with rum sauce and Haupia (coconut) icecream. Delectable!
You Gotta Try This!
My reviews are only my opinions based on my own observations and experiences. I always judge each outing on its own merits or lack thereof. With rare exceptions, I endeavor to keep criticisms respectful and objective. Anyone’s opinions may vary. It is my hope that you will find my comments helpful.”
<a href=”http://www.urbanspoon.com/r/37/1420090/restaurant/Hawaii/Kapalua/Merrimans-Lahaina”><img alt=”Merriman’s on Urbanspoon” src=”http://www.urbanspoon.com/b/link/1420090/biglink.gif” style=”border:none;width:200px;height:146px” /></a>
Happy March great foodie friends,
Pepper Lunch –has come to North America with its first location opening in Richmond on March 14th!
Location: 5951 No.3 Road, Richmond BC
What is Pepper Lunch?
Pepper Lunch is a DIY (means meal in store) fast service concept with over 200 outlets throughout Japan and Asia. Pepper Lunch offers a dynamic and fresh culinary experience by serving their fresh ingredients (fish, CAB steak, veggies and rice) on a hot cast iron plate for you to finish your meal to your liking (“sizzling it your way”)
Founded by Mr. Kunio Inchinose – he is said to see the world as a white canvas where he wishes to add colours with his restaurants to make the people happy.
The family that is bringing Pepper Lunch to Richmond has carefully taken the time to fine tune the great experience to the educated Palat of the lower mainland. They have ensured that the sauces are msg free. They have brought in CAB (Certified Angus Beef) and taken the time to send their head chef to Japan for extensive training to master the art.
Beef Pepper rice- truly a dish that screams “comfort food”
Served like all of their dishes with their signature pepper sauce.
Kobe hamburger with signature pepper sauce.
Cab –steak with signature pepper sauce
Fresh “Sushi” grade salmon served with the signature pepper sauce.
All of the meals come to you sizzling and ready for you to finish to your liking. On the table is also your choice of two msg free sauces- soy based with chili to give your dish a little kick. And a honey garlic sauce that is full of perfect flavor.
Look for Pepper Lunch to open March 14th and make a plan to head down for a fun and unique new experience and see for yourself all the rage of what most of Asia flocks to.
I was truly impressed with the passion of the ownership and staff at the commitment that they display not only in their words but truly in their actions as well as planning to bring the very best of this concept to please the customer with the best culinary experience.
This restaurant is great for families, friends, couples or a new twist for a business lunch.
You Gotta Try This!
Happy Friday great foodie friends,
As Valentines approaches AOL Canada shared this fantastic Kraft Peanut Butter’s StoryTime from their StickTogether program “BeOn” editorial piece celebrating families and our busy lives.
I promise that this video from the #StickTogether campaign will warm your heart if not make you shed a tear!
Celebrate the glue that sticks us together, mom! With Kraft Peanut Butter’s fantastic campaign to help us all remember how important we are to each other and how we can so easily let life’s busy turns let time pass without realizing or recognizing how it all doesn’t fall apart. Life’s wonder in most families called mom.
Thank you Moms, Kraft Peanut Butter and AOL Canada for reminding us all to #StickTogether by helping this family share their story with us!
click here for the Kraft Storytime video
Hello great foodie friends,
As the days grow closer to the day of Love (albeit a little commercial) planning your valentines should come from the heart and soul rather than from something that will last for a day or two but not stand the test of the soul and the heart in your Loves eyes.
When deciding what to do don’t feel that you have to focus on something so daunting that it adds stress to your day but rather something made from Love and care.
This great molten lava cake from Food network & Patrick and Gene Neely is a start.
molten lava cake recipe – click here
Recipe courtesy of Patrick and Gina Neely
Molten Lava Cakes
2 sticks unsalted butter, plus more for the ramekins
4 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
Pinch of nutmeg
12 ounces semisweet chocolate, chopped
1 cup all-purpose flour
2 1/2 cups confectioners’ sugar, plus more for dusting (optional)
6 large eggs plus 6 egg yolks
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.
Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners’ sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.
Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners’ sugar.
Photograph by Gentl & Hyers
Recipe courtesy The Neelys’ for Food Network Magazine
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/molten-lava-cakes-recipe.html?soc=sitepackagesocial_20150210_40030926&adbid=10152607959246727&adbpl=fb&adbpr=20534666726&oc=linkback
Try this dessert and pair it with a raspberry or multi – berry coulis / sauce with some fresh berries as well topped with fresh whip cream and serve with some Prosecco.
If if your so inclined could you prepare a wonderful dinner? If not use this dessert and the end of the night show stopper coupled with your sweethearts favourite flower! Many valentines start or end with roses, but was this great marketing by the flower industry or really truly your Valentines favourite flower? Better to know and ask if you need to!
I guess the theme of my posting is truly about doing something from the heart rather than bought at a store!
If chocolate isn’t your perfect Valentine sweet treat, why not making a Tiramisu?
Come on folks, it’s one of the most delectable Italian treats and is truly easier than it looks and I promise smiles.
You can put the Tiramisu into any cup, dish or pan and serve it how you like but if you can find chocolate cups like these it adds a special extra touch.
Last but not least, I have included a link for those of you wanting to spread sweet love but do it as hea,thy as possible…. 8 desserts 80 calories or under
Happy Valentines to you all
Proven Ance restaurant in Newport Beach, California
A work trip took me to Orange County and as always a new culinary treat is usually on the docket for one night with my foodie workmates.
The atmosphere is a combination of rustic and contemporary and welcoming almost as if you are walking into the chefs dining room.
The service was pretty good and certainly friendly.
We happened to be there during “Dine Newport” so there was a “Prix Fix” $40 menu option which we did as a group.
Many of the menu items were also found on the daily menu so a mix of specials and favorites were sure to be found for regulars.
The table started with a Charcuterie board which was flavorful and pleased all.
I started with the Cauliflower soup served bisque style-
Next up the Braised short ribs with Demi glaze served over cheesy grits and accompanied with grilled Brussel sprouts. This dish was spot on. The ribs were tender and fall off the bone perfect with deep flavors that matched perfectly over the cheesy grits.
Finally the special menu had a Carrot cake listed which was exactly what I was in the mood for. I was underwhelmed by the cake as it was slightly dry and no wow factor was present just begging for another bite.
I have heard many good things about Provenance but also that consistency is lacking. Orange County has restaurants that I just can’t wait to go back to, I can’t say that this one won my tastebuds and culinary heart just yet.
“My reviews are only my opinions based on my own observations and experiences. I always judge each outing on its own merits or lack thereof. With rare exceptions, I endeavor to keep criticisms respectful and objective. Anyone’s opinions may vary. It is my hope that you will find my comments helpful.”
As the year winds down and the Christmas holiday is on our doorstep, take this time to slow down and take a deep breath and soak in the extra time with family and friends. Enjoy everything that this season can bring and make sure that you share your holiday culinary magic photos with us!
Remember that not everyone thinks this season is Merry so reach out where you can and keep in mind that Christmas doesn’t have to be maxed out credit cards but rather the reason to give more from the heart and in the spirit of the holidays.
Stay safe and pass your warming smile on to all.
If you still aren’t sure how you want to prepare that Turkey, take a look at this recipe I tried from Jamie Oliver
click here for Turkey Wellington recipe
Merry Christmas, Happy Hanukkah
Happy Saturday great foodie friends…. The holidays are around the corner and thoughts of holiday Flavors are no doubt dancing in your brain, across your tastebuds and tummy! I know these aren’t traditional holiday flavours but aren’t Italian flavours just perfect anytime? I think so.
Thank you to Italian Living .com for posting this vote! I couldn’t look at these photos with out my mouth watering!
Love all things Italian….. Enjoy.
click here for the full article on Italianliving.com
Per the Italian Living article:
More than 700,000 foodies and 5,00 food professionals—including bloggers, chefs, restaurateurs and cooking schools —voted for the twelve most popular Italian foods. Parmigiano Reggiano won 1st with the “King of Cheese” receiving 20% of the votes. This international contest sponsored by the nonprofit group I Love Italian Food http://www.iloveitalianfood.org was conducted online in November 2014, with results released in mid-December.
“This contest made us understand which of our traditional foods are the real ambassadors outside of Italy, “ comments Alessandro Schiatti, founder of I Love Italian Food. Three of the winning foods—Parmigiano Reggiano, Prosciutto di Parma and Aceto Balsamico, are all from the Emilia-Romagna region, which isn’t surprising as that region has more products that are DOP and IGP ( protected designation of origin) than any other region.
Using these twelve winners, I Love Italian Food will launch a project in January 2015 called 100per100, which will ask twelve of Italy’s top chefs including Heinz Beck, Cristina Bowerman, Moreno Cedroni and Antonella Ricci to create a unique recipe for each.
And the 2014 winners are:
You Gotta Try all of these!