Happy Monday Fellow foodie friends,
I truly can’t believe that this blog has taken me so long to post!
I truly recommend that you get down to Fable Kitchen and try what is sure to be one of those happy shuddering culinary moments for you!
As I have mentioned before we are so very fortunate to have a culinary disneyland unfolding more and more each day in the Vancouver lower mainland. Trevor Bird – one of Top Chef Canada’s top competitors opened Fable in approx April 2012.
The restaurant is is the perfect size and laid out in a comfortable way for you to enjoy food and drinks with friends or co-workers as well as a nice romantic dinner with your love.
If you are fortunate enough to be able to sit at the “chefs wood” then you are in for a treat.
Whether you see Chef Trevor Bird or any of his team commanding the kitchen you will see the workings of a well oiled (olive probably) kitchen machine.
You will watch the Culinary magical fun unfold right in front of you. There is a definite order to what happens from the start right to when the plate is set to come to your waiting a eyes and taste buds. I saw every plate inspected and quality checked and siting for no longer than maybe a minute before it was lovingly delivered for your enjoyment.
I was lucky enough to visit Fable a few times and happily waited for the chefs wood.
First up, was “canned tuna“. Don’t be fooled or timid about what you see on the menu. Trust your waiter or chef recommendations, you won’t be disappointed.
Another fantastic appetizer was the halibut collar lettuce wrap
If they were out of collars, it was halibut cheeks up next. This magical twist on lettuce wraps was truly a culinary tantalizer of an appy!
Next up was the Steak Frites
Triple cooked potatoes, mushroom, broccolini
for $24. It was perfectly cooked to order and melt in your mouth tender served over And unbelievably mouth tantalizing black Pepper Jam- (buy some to take home, you won’t regret it I promise)
If the flavor a that just danced across our taste buds weren’t enough it was now time for desert! Yes desert but “must try” unique offering.
Yes a campfire special but done Fable style with house made brownie and marshmallows- delectably and perfectly rich.
Lemon Meringue pie-
Also Fable style- a perfect balance of creamy lemon, crumble and toasted Mirengue.
Thank you Fable & Chef Trevor Bird for a great all around experience.
My opinion is my own and Always a reflection of my own experience and tastes. It is always meant to share my true reflections and meant with respect.
You Gotta Try This!
The days of BBQ or grilling are here and if you haven’t discovered the magical BBQ tool you need to search it out NOW!
The Cookina BBQ reusable grilling sheet will change the way you feel about BBQing forever.
Even if your a BBQ purist you can’t deny the fact that this sheet allows you to keep all of the perfect things that you love about BBQ- grill marks? YES. Stop all of the little pieces of food from falling through the grill ? YES. capture all of the sauce, fat or marinades from flaming up as it falls through to the flame ? YES Cook eggs, bacon, chicken with skin and no fall through or flame up? Yes!
Your clean up will virtually be minimized to wiping down the peripheral splatter around the outside of your BBQ. Yes, your grills will be clean and you can enjoy BBQ without the nasty and time consuming clean up.
I truly love my Cookina!
Is it safe? I can’t speak professionally to this question other than say that I can’t find any compelling research saying anything other than it is.
A word from Dr. Weil
Silicone is a synthetic rubber which contains bonded silicon – a natural element, abundant in sand and rock – and oxygen. Although I still prefer stainless cookware, silicone kitchen products seem to be everywhere these days. You can now get cheery, brightly colored cake pans, muffin tins, colanders, potholders, baking mats, ice cube trays, pastry brushes, spoons, cake pans, and even roasting pans made out of silicone. Sales of these products have mushroomed into the millions. The advantages of silicone include heat resistance, flexibility, the fact that it can go directly from the oven or microwave into the refrigerator or freezer and that it is generally easy to clean. Silicone containers are also environmentally friendly; the snap-on lids can eliminate the need for plastic wrap or aluminum foil.
Silicone appears to be safe. It is an inert material – nothing used in its manufacture will leach into foods. So far, no safety problems have been reported, but if you’re concerned, stick to silicone kitchen tools (such as spatulas) and avoid bakeware.
The opinions are my own and I in no way have been compensated by anyone nor has the Cookina company approved or edited my review.
Richmond Station – Tornonto
Happy Friday great foodie friends-
My travels took me to Toronto which finally offered me the chance to try Richmond Station and meet Chef Heinrich – Top Chef Canada season 2 champ.
Richmond station is located in the heart of bustling Toronto across the street from the iconic and one of the oldest building in Canada The Hudsons Bay.
We opted for the Chefs Table as well as the Chefs tasting menu.
Chef Heinrich takes the time to great regulars and new diners alike and has almost a shy humble demeanor but extremely welcoming and friendly. You can definitely see that he has created a great team that are all bought in to his culture and demand for high quality and top notch ingredients.
The tasting menu started with Oysters on the half shell-
The fresh oysters were served with fresh grated horseradish, lemon and housemade cocktail sauce, hot sauce and some sort of Apple vinegar type sauce that was unique and very tasty.
Next up was Charcuterie – a perfectly cured selection of housemade meats accompanied by preserves and pickled treats. Served with the charcuterie was housemade bread and a delectable mix of Oil and vinegar for dipping
sliced lardo, bistro greens, pesto aioli, green goddess dressing. I have to admit that I don’t usually like radishes but when the magical talents of a culinary master transform ingredients to the next level I found myself wanting more!
This fresh and lively salad was served with fresh grilled bread with lardon making the bread beyond tasty.
Next served was a perfect little bite of BULGOGI STEAK TARTARE
Served on wonton chips with pear, ginger & radish.
Next we had Slow cooked Rock Fish- the fish was perfectly cooked and uniquely prepared Sous Vide served with pommes purée, mushrooms, summer sausage and red wine beef jus.
Our final dish for the savory portion of our tasting menu was Lamb done two ways and Beef short rib burger
The lamb was masterfully cooked and prepared in two different cuts. One was delecate and tender and the second cut was the belly and sinfully good. The lamb was served with a purée and accompanied with what also seemed like the red wine beef jus.
Did I mention that we added the wine pairing ? We did and the best part of it was that your taken on a sipping journey that is masterfully paired with your culinary journey.
To finish off the meal with had light sweet treat. Black Chocolate pudding and White Chocolate pudding.
Served with fennel, coffee cake, mint jelly, pernod meringue, cocoa nib crumble, chocolate ice cream.
A nice sweet treat to end a perfect tasting meal.
Toronto is very similar to Vancouver when referring to how many fantastic new restaurants pepper the cities with unbelievably talented chefs. Chef Carl Heinrich and his team create a very comfortable spot to eat with friends, business dinners or just a great meal with your sweetie. The style of cooking makes me think of similar to a farm to table theory where you can tell Chef prides his creations by sourcing local quality ingredients as well as supporting the local wine industry.
This eatery really is lead by a Top Chef Canada contestant – the winner in this case. No matter how high having accolade associated with your name is as well as the perception and expectation of your customers may already be…. Richmond station shine through in my opinion.
The passion from the culinary soul shines through as you see Carl coordinate and looks over every dish leaving the kitchen!
You Gotta try This!
Happy Friday good foodie friends.
Have you tried Bella Gelateria yet? If not, you should.
I love that Maestro James Coolridge and his dedicated staff all seem to strive to remind you of Days gone past and encourage us to taste, take a breath and enjoy flavors that are crafted from local ingredients and culinary wonderment to create that “culinary smile and eye squint” as you savor the notes dancing across your tongue.
When you meet Maestro James and listen to the excitement when he talks about his creations you quickly realize his true passion and dedication to his art.
Ever since Bella Gelateria opened it has been lined out the door with happy customers just dreaming about their next delectable lick.
They have 2 locations, their original cozy little spot near Coal Harbour and their new location in Yaletown with great views of the water.
Coal Harbour is strictly Gelato and the Yaletown location boasts a tasty pizza and pasta menu along with some other creative Italian flavor goodies to sit and enjoy with a perfect sip of wine.
Here you will find more Gelato flavors as well as the savory menu!
The magic of their pizza comes from Bella (Maestro James) traveling to Naploli (Naples) in search of the best Pizza, finest techniques and best ingredients. Experimenting and refining to achieve the best quality and tastes coming out of their genuine pizza oven that bakes the pizza just right. A quote from Maestro James told me why his passion drives him to keep creating and refining perfect offerings that create smiles and repeat customers. “When I decided to serve pizza I had people ask me what I knew pizza being gelato maker, I decided that I would do it the right way and learn from the best in Naples. It not just about importing the finest ingredients from Italy but also having the right oven and the perfect balance of how much of each ingredient to use” (that is what I took from our chat and may not be perfectly verbatim but is close)
Did I mention that Maestro James has a few accolades / awards to his credit? Oh yes he does, in fact: (an excerpt from a press release)
That’s right, world compatriot winner from the capital of Gelato officianidos as well as home to some of the finest Gelato in the world, Firenza
Location: 1001 West Cordova, Vancouver
1089 Marinaside Crescent , Vancouver
You Gotta Try This!
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