December 2017 - West Coast Food
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December 2017

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Canadian/American

‘Cluck Your Resolutions’ at Juke Fried Chicken for New Years

By Catherine Dunwoody Back by popular demand, Juke Fried Chicken is hosting their second annual New Year’s Eve and New Year’s Day events at their Keefer Street location in Vancouver’s Chinatown. On Sunday, December 31 from noon to 9 p.m. New Year’s Eve partygoers can gear up for a night of cocktails and countdown bubbly by ‘building a base’ with a hearty Southern-style fried chicken meal. But wait for it – it’s gluten-free (which can be ridiculously rare and hard to find) and is all non-GMO-grain-fed and free-range. A mouthwatering menu of seasonal snacks, salads, sides, desserts and sticky pork ribs are also on offer. Is a New Year’s Day hangover pretty much inevitable? Monday, January 1, Juke serves just what the doctor ordered from noon to 9 p.m. DJ For The Record will spin music for the soul, and an expanded dining room menu of exclusive breakfast selections includes…

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Where to Eat

Where to Eat During the Christmas Season in Richmond

By VisitRichmondBC.ca Let’s face it, while cooking a big turkey with all the fixin’s for family and friends can be incredibly rewarding, sometimes it’s much less stressful to go out to eat and let someone else do the work for you. Many restaurants are closed on Christmas Eve and Christmas Day but, fortunately, many establishments in Richmond can come to your discerning palate’s rescue. Not only will they be open, but they also offer mouth-watering alternatives to the traditional Christmas meal. Here are five places where you can dine out on December 24th and 25th: Yuan’s Chuan Chuan Xiang Christmas often involves a bringing together of loved ones over good food. Hot pot adds an interactive dimension to the get-together that can be very enjoyable–and delicious. Yuan’s Chuan Chuan Xiang (Aberdeen Centre, 2792-4151 Hazelbridge Way) is the Richmond location of a chain that hails from Chengdu in China’s Sichuan province,…

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Sweets

Gluten-Free on Cloud Nine and Still Divine in New Westminster

By Kristi Alexandra You don’t always need wheat to stay sweet, and Cloud 9 specialty bakery owner Ray Porelatto knows it to be true. His gluten-free company started baking up treats for those with a taste for the toothsome in 2008, becoming a pioneer in wheat-free baking. Nearly 10 years later, the gluten-free movement is more of a lifestyle than a craze, and the New Westminster bakery and test kitchen’s popularity can attest to that. The delicious downtown haunt plays storefront to their wildly popular baking brand, serving up cupcakes, scones, buns, breads and more. That’s not to mention the baking mixes and custom-ordered cakes that can be purchased in the shop too. In the back of the shop is the test kitchen, where you can find your cupcakes being created or any other combination of the mad science of sweets. And just how has this speciality bakery kept alive…

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Chef Stories

Jill Spoor, Wine Director of the Fairmont Pacific Rim Pours it Out

By Catherine Dunwoody From one of Vancouver’s favourite scenester hot spots, the Lobby Lounge, to gorgeous new and acclaimed Botanist bar and restaurant, this woman in the wine world is a true game-changer. Where were you born and where did you study to be a sommelier? Jill Spoor: [I was born in] Rocky Mountain House, Alberta. I studied in Vancouver at the Art Institute, studying the WSET program. What was your most rewarding experience in your earlier days? Spoor: Hosting a series of Italian wine seminars when we had our Italian wine bar here at the Fairmont Pacific Rim.  I absolutely love being on the educational side of wine and seminars, which allows me a platform in which to share my passion. Are you involved with any new projects or collaborations at the restaurant or elsewhere? Spoor: It’s been a very exciting year and I have had the honour of…

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Brunch

Quintessentially Canadian Cora brings Breakfast from Quebec to the West Coast

By Sheliza Mitha Cora Breakfast and Lunch – or Chez Cora (as it’s known in Quebec) – could be described as nothing short of a Cinderella story. This colourful eatery first opened its doors more than 30 years ago in Montreal’s lively Saint Laurent district as a modest diner by Cora Mussely Tsouflidou, a single mother of three. With uncanny prescience, Cora saw the need for a particular type of eatery and shifted the focus of her new diner just a few short months after opening.  Now, three decades later, Metro Vancouver is also home to five Cora locations. Cora’s fruitful decision led to successful Cora restaurants specializing in breakfasts and lunches – bringing together fruit, cheese, crepes, French toast, egg dishes (think omelettes, eggs Benedict and much more) in new and creative ways.  Since opening the first restaurant in May 1987, Cora the restaurateur has moved westward – bringing…

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Recipes

Recipe: Wild Salmon Bake with Sauce Vierge

By Chef Ned Bell, from his Lure Cookbook Serves 8 INGREDIENTS Sauce Vierge Roma tomatoes, seeded and diced (4 tomatoes or about 3 cups) Large shallot, finely chopped (1 or about ¼ cup) Chopped flat-leaf parsley (½ cup) Chopped fresh chives (½ cup) Chopped fresh tarragon (3 Tbsp) Extra-virgin olive oil (½ cup) Zest and juice of 1 large lemon Sea salt and coarsely ground black pepper Salmon Salmon fillet (1 fillet, 2 to 3 lb) Olive oil, for brushing the salmon and for drizzling Sea salt and coarsely ground black pepper ½ lemon DIRECTIONS Sauce Vierge 1. Combine all the ingredients in a large bowl. Season to taste. Set aside to marinate for 30 minutes. Salmon 1. Preheat the oven to 350°f. Line a baking sheet with parchment paper. Brush the skin of the salmon with olive oil and season both sides with salt and pepper. 2. Place the…

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Chef Stories

Hot off the Presses: Ned Bell of Ocean Wise Publishes his First Recipe Book

Catherine Dunwoody Is there a seafood enthusiast on your Christmas list? We found the perfect present. Chef Ned Bell has his first cookbook recently published, titled Lure Sustainable Seafood – Recipes from the West Coast. Ned’s mission to bring sustainable seafood to restaurants and fish markets around BC, and now to our own kitchens with this cookbook has been impressive. As Dr. David Suzuki, award-winning scientist, environmentalist, and broadcaster says, “Ned’s passion for sustainable seafood is infectious and this book irresistible. Bring his recipes into your home to support healthy oceans.” Lure walks the reader through all things fish, from selecting to preparing, to cooking and serving fresh, delicious meals. With 80 recipes to make at home included, it’s a useful edition to any foodie’s library. Here’s a sneak peek with Chef Ned Bell’s recipe for Salmon Bake.

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