November 2017 - West Coast Food

Brunch November 29, 2017

Chez Meme French Bistro keeps Burnaby Heights Satiated on Breakfast and Baguettes

By Kristi Alexandra If there’s one thing to be known about Burnaby’s Mountain Heights area, it’s that the local eateries are deeply tied to a sense of community. Chez Meme, a resident favourite breakfast and lunch haunt, is no exception. Isabelle and Ross Spence moved into the neighbourhood eight years ago, opening up the intimate seven-table bistro. The couple hoped to serve up comforting breakfasts and fresh lunches while still maintaining some leisure time in their lives. Enter Chez Meme, the baguette bistro serving up breakfast, lunch, and a full wine menu from 8 am to 3 pm, Monday to Friday. “We used to own a creperie in downtown Vancouver, and we were open every day, so we had no life,” Isabelle tells WestCoastFood. “We just had two children, so we decided to sell [the creperie] and try to have a nice lifestyle. We wanted to still have a restaurant…

Chef Stories November 27, 2017

Wild Rice’s Jericho Garcia Cooks with Generosity and Heart in New Westminster

By Catherine Dunwoody New Westminster’s Wild Rice may well serve some of the best Asian soul food around, and young chef Jericho Garcia can most certainly be credited. He shared his journey with me, and clearly he is a talent to watch. Where were you born? Jericho Garcia: I was born in the largest group of islands in Philippines – Luzon, in the town of Pampanga which sits on the northern shore of Manila Bay. It is surrounded by commercial fishponds and rice fields. What was food like in your growing up household? Garcia: I grew up in a culture where food preparation is taken seriously. Authentic traditional recipes are handed down generation after generation and kept as a family treasure. We had access to the best seafood the Pacific Ocean has to offer. Where did you study cooking and when? Garcia: When I was about 8 years old my parents had…

Where to Eat November 24, 2017

Get Slurping: 5 Places to Try Taiwanese Beef Noodle Soup in Richmond

By VisitRichmondBC.com These five spots for Taiwanese beef noodle soup showcase how one seemingly simple comfort dish can be interpreted in a variety of ways by chefs around Richmond. Regardless of the version you choose, you’ll leave very satisfied. Joy’s Taiwanese Food Parker Place, 4380 No 3 Road, Richmond BC At first glance, the food court at Parker Place doesn’t seem like the place to find mind-blowing eating experiences. Vendor stalls are basic, with the kind of efficient service and plating you’d expect of mall dining. However, a stall like Joy’s Taiwanese Food with its elevated beef noodle soup embodies much of the spirit of Richmond eating: unassuming cooking that is affordable and deliciously authentic. The menu includes all sorts of Taiwanese classics like marinated tripe. Being an island nation, Taiwanese cuisine represents a confluence of culinary influences, as well as resourcefulness due to limited ingredients. Its food is superficially…

Recipes November 23, 2017

Recipe: Braised Lamb Shank

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 diced (1) Carrots, finely diced (2) Celery stalks, finely diced (2) Shallots, finely diced (2) Garlic, finely diced (2 cloves) Red wine (300ml) Beef stock (300ml) Thyme (1 sprig) Rosemary (1 sprig) Sherry vinegar (3 tbsp) Olive oil (3 tbsp) Honey (2 tbsp) Herbed Bread Crumbs Bread crumbs (250g) Rosemary, chopped (100g) Chives, chopped (100g) Garlic (1 clove) Parmesan Chive Polenta Cornmeal (1 cup) Chicken stock (2.5 cups) Milk (2.5 cups) Parmesan cheese, grated (150g) Chives, chopped (50g) Unsalted butter (20g) Salt and pepper (to taste) Fried Cauliflower Cauliflower (1/2 head) All-purpose flour (1 cup) Salt and pepper (to taste) DIRECTIONS Lamb Place a large, oven-proof saucepan on a high heat and add a good dash of olive oil. Add the lamb…

Cafés November 22, 2017

Quality European Simplicity Done Local at Café Orso on Vancouver’s North Shore

By Brittany Tiplady What comes to mind when you think of the North Shore’s Deep Cove? Hikes up Quarry Rock amongst a bustling crowd, paddleboarders gliding across the Burrard Inlet, kayaking, lush terrain, stunning mountainous views and a sweet small town-esque vibe. Heading west from the quay to the picturesque Indian Arm is Deep Cove, and at the centre of this cozy waterfront community is the beloved and highly acclaimed Cafe Orso, a local staple with big Italian influence that serves European-inspired food sourced locally. This brainchild of owner Jonathan Hayward and his wife Lori Steeves was conceived when they were on a European vacation enjoying an apres-hike coffee and cheese board. “We were [over] mediocracy in this affluent, high-end neighborhood of Deep Cove. And a lot of people in this area were expressing the need for a good coffee shop. So, we came up with the concept, and here…

Seafood November 17, 2017

A Fresh Visit to the Steveston Cannery and Fisherman’s Wharf in Richmond

Photos by Michele Mateus Words by Alexis Baran In southern Richmond, there’s a salty maritime breeze where the Fraser River meets the Pacific Ocean. The wood keys of the boardwalk play warm, hollow rhythms underfoot, and seagulls screech and coo on salt-bleached perches. A favourite spot to fly a kite or spend an afternoon with the family, seaside Steveston is a neighbourhood of marine wildlife, cozy shops, and some of the freshest seafood around. Start your day back in 1894 at the Gulf of Georgia Cannery. The building that was once one of the largest producers of canned salmon in BC is now a museum. It still holds much of the original equipment and displays historic photos of the BC fishing industry. Since 1989, visitors have been able to stroll along the pier in Steveston and see for themselves which Pacific seafood is in season at Fisherman’s Wharf. While the…

Recipes November 16, 2017

Recipe: Pina Colada Panna Cotta

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) Pineapple Jell-O (50 ml) Kiwi (for garnish) Honeydew (for garnish) Cantaloupe (for garnish) Strawberries (for garnish) Raspberries (for garnish) Gooseberry (for garnish) Mint leaves (for garnish) DIRECTIONS 1. Place coconut milk, heavy cream, sugar and gelatin sheets in a small pot and bring to medium heat, stirring regularly. 2. Once this concoction begins to simmer, remove immediately from heat. 3. Pour into a mixing bowl and whisk vanilla extract. Put aside. 4. Mix pineapple Jell-O powder with ¼ cup of water; simmer and put aside. 5. Pour pineapple Jell-O into preferred glass or ramekins and let cool in cooler or fridge for 15 – 20 minutes. 6. Once Jell-O is set, pour the coconut milk-cream blend over the pineapple Jell-O and let…

Chef Stories November 16, 2017

Chef Joel Green on Vancouver’s North Shore Feeds a Passion for Community

By Brittany Tiplady How do we identify true members of our community? The term community albeit, chalk full of good intentions, has been tossed around so much that we often forget the true meaning of the word. North Vancouver’s Chef Joel Green certainly has not forgotten the meaning of community-in fact, he embodies it. I met with Green at Lonsdale’s Pinnacle Hotel on the Pier on a sunny Saturday afternoon, opening our interview with light conversation about the early Vancouver snowfall and the beginnings of winter that’s upon us West Coast wimps. He is simply giddy about an early snowfall- “I love it!” he beams. “Last winter was great, I spent 30 days on the mountain.” We start to chat about Green’s impressive career, his deep and passionate involvement with the North Shore, and the contents of his last meal. It’s evident that Green loves where he lives, loves what…

Middle Eastern November 10, 2017

Wild Thyme Restaurateur is Pickled Pink in New Westminster

By Kristi Alexandra Eighteen months ago, Marwan Kanj revolutionized cuisine on New Westminster’s Twelfth Street. While the street is dotted with eateries that smell of Eastern influence, Kanj’s Wild Thyme brought full, authentic Lebanese meals to diners beyond the grab-and-go. Wild Thyme is the definition of “homey.” With just 12 seats, diners will want to get chummy with their neighbours or take a peek at the wood-burning stove that warms the entire space (and, of course, cooks the flatbread). Be prepared to get cozy and hunker down for a several-course meal over small, crowded tables — and try not to sweat the line-up that is sometimes out the door. Upon entering the quaint Lebanese eatery, rows of pickled vegetables catch the eye; they’re lined on ledges near the cash register in repurposed glass jars. Cauliflower, turnips, carrots, and baby eggplant fill the jars, tinted pink by beet juice. The best…

Recipes November 8, 2017

Recipe: Spicy Thai Coconut Chicken Soup

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 teaspoons) Garlic cloves (4, minced) Lemongrass (1 3-inch stalk, halved lengthwise) Sambal oelek (2 teaspoons) Chicken stock (3 cups) Coconut milk (1 ¼ cups) Fish sauce (4 teaspoons) Sugar (1 tablespoon) Shredded cooked chicken breast (2 cups) Green onion strips (½ cup) Chopped fresh cilantro (3 tablespoons) Fresh lime juice (2 tablespoons) INSTRUCTIONS: 1. Heat a Dutch oven over medium heat. 2. Add oil to pan; swirl to coat. 3. Add mushrooms, bell pepper, ginger, garlic, and lemongrass; cook 3 minutes, stirring occasionally. 4. Add chili paste; cook 1 minute. 5. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. 6. Reduce heat to low; simmer for 10 minutes. 7. Add chicken to pan; cook 1 minute or until thoroughly…

European November 6, 2017

What Makes Traditionally-Made Pasta Better? Ingrain Pastificio in North Vancouver Boils it Down

By Kathy Mak Dried pasta is one of the most popular staples in home pantries around the world. While it may seem like a basic food – made with flour and water – there’s far more to dried pasta than you think. Specifically, artisan-style dried pasta crafted from traditional methods is higher in quality, flavour and is better for you, as I learned from North Vancouver’s Ingrain Pastificio. What it boils down to is that their artisan pasta offers a better textured, more flavourful, highly digestible pasta with greater nutritional values. Behind an understated storefront in Parkgate Village, near Deep Cove, you’ll find the welcoming contemporary pasta-centric eatery, Ingrain, where stellar dishes are abundant and pastas are all house-made on premise by Head Chef Erick Kauko and his team. Ingrain is considered the only manufacturer of slow dried, traditional pasta in the Lower Mainland and one of a few on…

Sweets November 3, 2017

Sweet Sweet Beresford Street in Burnaby

By Kristi Alexandra Tucked away just behind Burnaby’s landmark shopping epicentre, Metrotown, where there’s no shortage of food to wares, is a small culinary enclave to satisfy any sweet tooth. Beresford Street, between Dow and Willingdon Avenues, is home to several cafes boasting homemade sweets with the saccharine quality of authenticity. From bubble tea and waffles, to gourmet soups, fresh pastries and handmade chocolates, this gastronomic haven is the gourmand’s secret gem — it’s a place to dine, sip, and study in relative quiet just steps away from the bustling crowds. EStEA Café | 4466 Beresford St. EStEA Cafe is the eatery to frequent whether you want to stay for five minutes or a few hours. The quaint cafe recalls a Riverdale favorite, Pop’s Chocklit Shoppe, with a modern Taiwanese influence. Seating less than 20, the cafe has an ambiance as adorable as its treats – with spiraling pink art…

Chef Stories November 2, 2017

Mexican Cuisine Inspires Chef Sam Fabbro of El Santo

By Catherine Dunwoody El Santo, Spanish for “the saint”, was a masked legend of Mexican sports, a famous luchador (wrestler) and it is the two-year-old restaurant founder Alejandro Diaz’s childhood hero. For Diaz, choosing Vancouver-born Chef Sam Fabbro to helm his New Westminster restaurant’s kitchen made good sense. When it came to creating a menu that focused on the freshest seasonal West Coast ingredients available with a traditional, Mexican slant – Fabbro gets it. While still in high school, Sam hopped on a work experience opportunity at Cobre in Vancouver’s Gastown, then known for its real-deal Latino cuisine. After landing stints at Raincity in English Bay and Cin Cin; El Santo is where you’ll find him now. Always inspired by Mexican cooking, Fabbro spent time in Jalisco, Mexico to immerse myself in the food and culture, and brought some authentic ideas back to El Santo. “My dishes are always changing and that…