March 2018 - West Coast Food
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March 2018

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By VisitRichmondBC.com It’s time to get out your chopsticks with the recent announcement of the Diners’ Choice Awards for the 2018 Chinese Restaurant Awards. And, once again, Richmond has come out on top, with twelve of the twenty-one winners forming part of the city’s vibrant dining landscape. Now in its tenth year, the successful Chinese Restaurant Awards aims to recognize excellence in both Chinese and Taiwanese cuisine in Metro Vancouver. The Diners’ Choice Awards were tallied from 35,219 on-line and WeChat votes from the public over the course of four weeks. The results showcase what the Lower Mainland has to offer in terms of exemplary Chinese and Taiwanese dining. Here are the twelve Richmond restaurants that the discerning voting-public thinks you need to try: Best Shanghainese Stir Fry Egg White Suhang Restaurant (100-8291 Ackroyd Road, Richmond) This popular Richmond establishment has won one of the four new dish categories.…

by Catherine Dunwoody No excuses – our West Coast palette is refined, so waxy chocolate bunnies, rock-hard jellybeans and Peeps (what are those even made of anyway?) are just plain unacceptable. We can do better. And we do! Here, three of BC’s best chocolate makers show us what’s new for Easter 2018. Wild Sweets By Dominique and Cindy Duby’s Spring limited edition chocolate art collection screams “spring!” with the use of fruits, origin cocoa bean-to-bar chocolate and a palette of spring-like pastel colours. Sophisticated flavours include cassis caramels, pistachio praline and cherry caramel ganache, and a liquid strawberry caramel with dulce de leche. Almost too pretty to eat. Almost. Shop at their online boutique or at Wild Sweets’ own retail store The Atelier Chocolate Lab Gallery in Richmond. Shop at their online boutique or at Wild Sweets’ own retail store The Atelier Chocolate Lab Gallery in Richmond, BC. Purdys Chocolatier is about as old-school…

By Dan Olson, Chef/Owner, Railtown Catering This creamy, cheesy side dish is the perfect accompaniment to your Easter or Harvest Festival dinner.  Make it yourself, or let the team at Railtown Catering make dinner for you! Place your Easter to-go order by 3pm on Wednesday, March 28 and choose from an entrée choice of honey-glazed bone-in ham or lemon-and-rosemary-crusted leg of lamb and a wide array of homespun seasonal side dishes, salads, rolls and dessert. INGREDIENTS Heavy Cream (1 cup) Milk  (1 cup) Kosher salt and freshly ground pepper Russet potatoes  (4 lbs) Butter, softened (1 tbsp) Fresh thyme, chopped (2 sprigs) Garlic, minced (2 cloves) Gruyère cheese, grated  (1 cup) DIRECTIONS Preheat oven to 350°F. Brush a baking pan or casserole dish with the softened butter. Sprinkle with minced garlic, chopped fresh thyme, salt and pepper. Peel potatoes, and slice width wise into 1/4” disks. Shingle layer into baking pan or casserole…

By Catherine Dunwoody The award-winning supplier of ethical and sustainable meats sold at some of BC’s best restaurants has opened up shop. It’s a traditional working butchery, complete with a glass-walled dry-age room; a European-style deli and take-away counter; plus a 32-seat, eat-in restaurant. There’s a stylish terrazzo-floor, 2,500 square-foot industrial space and come sunny weather, an additional 16-seat patio where you can get a hearty lunch or share a charcuterie board. Two Rivers Meats selects, prepares and sells only ethically and sustainably raised products from like-minded farms, including Cache Creek Natural Beef, Peace Country lamb, Cheam View Pork, Farm Crest Chickens, Canadian Rangeland bison, Yarrow Meadows Farm duck, and others. Chef Tony Starratt’s kitchen and family-style eatery serves what the Two Rivers brand does so well. Bonus? Guests can dine in and then take home recipe ideas. Try the 60-day dry-aged burger or the rotisserie chicken with hand-cut fried…

By Rebekah Crowley, still master at Roots and Wings Distillery INGREDIENTS Rebel by Roots and Wings Distillery (2oz) Porter’s Tonic Syrup – Cardamom Orange (1 oz) Lillet (1 oz) Lemon Juice (1 oz) Dash of Scrappy’s Bitters – Cardamom INSTRUCTIONS In Shaker, combine ingredients with ice. Shake until cold. Pour into coupe glass and enjoy. Garnish with lemon zest and mint. Read more about Roots and Wings Distillery here.

By Chef Dhruv Jhanjee, Tour De Feast INGREDIENTS Chicken livers (1lb) Duck livers (1lb) Heavy cream (1/2 cup) Milk (to soak) Butter, unsalted (250gms) Brandy (1 1/2 cups) Nutmeg (1oz) Shallots, diced (1/2 cup) Rosemary, fresh (1 stem) Thyme, fresh (4 stems) Bay leaf (1) Orange (1, for the peel) DIRECTIONS Soak livers in milk overnight Dry both livers thoroughly with paper towels. Season with salt and pepper. In a large pan, brown the livers on one side in half of the butter. Flip the livers and add shallots, rosemary & thyme sprigs, along with bay leaf. Deglaze with brandy off heat. Return to heat and cook the liquid out until almost dry. Remove thyme, rosemary and bay leaf. Puree the livers, in a blender, with remaining melted butter and heavy cream. Use a sieve to strain the liquid. Adjust the seasoning with nutmeg, salt and pepper and grate fresh orange zest.…

By Kathy Mak [COVID-19 update: Please note that this article was originally published during non-pandemic times. The distillery is currently closed to the public, but you can order online for pick-up and delivery.] With the surge of new craft distilleries in BC, it’s not unusual to find an expanding collection of local spirits on the shelves of liquor stores and cocktail bars; but finding craft spirits made by a female distiller and with potatoes and corn grown on a distillery’s own farmland is unusual! Enter Roots and Wings Distillery, opened in early 2017 as the first craft distillery in Langley, BC. Situated on a 30-acre farm in the idyllic countryside near the village of Fort Langley, Roots and Wings Distillery embraces a true field-to-bottle approach when producing artisan spirits. Back in 2015, the co-founders/owners – Rob Rindt and Rebekah Crowley – were inspired to handcraft their own distilled spirits when…

By Rebekah Crowley, still master at Roots and Wings Distillery INGREDIENTS Rebel by Roots and Wings Distillery (2oz) Porter’s Tonic Syrup – Cardamom Orange (1 oz) Lillet (1 oz) Lemon Juice (1 oz) Dash of Scrappy’s Bitters – Cardamom INSTRUCTIONS In Shaker, combine ingredients with ice. Shake until cold. Pour into coupe glass and enjoy. Garnish with lemon zest and mint. Read more about Roots and Wings Distillery here.

by Catherine Dunwoody Some say pie is making a comeback, but in my book it never left. Sisters Jenell and Carla Parsons teamed up to open The Pie Hole a few years ago, and in 2017 they opened their first retail location in Vancouver, followed by a second location in Burnaby in January 2018. The bakeries sell whole pies, individual pies and mini pies as well as take & bake options, plus coffee and ice cream. But let’s get back to the pies; the pies you can get right now, whether you dine in, order and pick up or buy in numerous retail food shops throughout Metro Vancouver. When I asked Jenell where she sourced her ingredients, her answer, “I just drive out to get stuff as needed and when in season – Richmond for all my blueberries, Krause Berry Farms for strawberries, raspberries and blackberries,” sounds like something your…

By Catherine Dunwoody If being elbow-deep in the freshest, tastiest seafood around is your kind of feast, then The Captain’s Boil is your new go-to eatery. And with so many options of flavor, spice, and sides, it’s a crowd-pleaser for everyone in the family. With numerous west coast locations, including Richmond, Coquitlam, Vancouver’s North Shore (coming soon), and Vancouver, this Canadian chain restaurant offers a classic Cajun-inspired seafood boil that you customize to suit your tastes perfectly. Start with choosing from a variety of freshly caught fish and shellfish, then add sides and sauces from a lengthy menu of options. You’ll be given a plastic bib and gloves to protect your clothes and hands from the delicious mess, and you wont find cutlery on the table either. Shellfish crackers are provided and the fun begins. Try the Cajun crawfish with a side of okra, or the king crab legs with…

By Sheliza Mitha When asked what inspires Executive Chef Jason Mok upon creating his seasonal dinner menus for the Burnaby Mountain and Riverway restaurants, his answer is nothing short of precise: “I love feeding people and seeing a happy, bustling restaurant.” Indeed, on this cold February evening at the spectacular Riverway Restaurant, the place is hopping. I’ve been told the restaurant is booked solid – a testament to the popularity of his evolving and seasonal menus, both here and at the cozy Burnaby Mountain Restaurant in North Burnaby. While the dinner menu reflects Chef Mok’s creative flair, it’s his unique three-course menu that often steals the spotlight for his guests. It’s easy to see why with its generous selection of appetizers and entrees (yes, count ’em… five!): New York steak, seafood linguine (with prawns, mussels, lobster and salmon), the vegetarian butternut squash ravioli, a twist on the regular with the…