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Fable Kitchen – Chef Trevor Bird


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.

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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.

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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!

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Served with butter lettuce and a perfectly balanced sweet chili sauce (housemade of course) it was the perfect tasty start to our meal.

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. 

S’mores –

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. 

   
   A perfect end to a memorable meal.

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! 

Fable Kitchen on Urbanspoon

Richmond Station – Chef Carl Heinrich


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. 

  
The atmosphere is unpretentious and welcoming as if your sitting in between Chefs kitchen and a blend of  traditional but contemporary restaurant / eatery.

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 

   
   
Next up was RADISH & PINENUT SALAD  

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. 

   This dish was perfectly cooked and uniquely prepared. I have never thought of pairing beef jus with fish but I can tell you with all certainty that it worked gloriously! 

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! 



Richmond Station on Urbanspoon