June 2019 - West Coast Food
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By Janet Wait, Executive Chef & Owner at Jan’s on the Beach INGREDIENTS Halibut filet (1 piece) Proscuitto (1 – 2 slices) Salt & Pepper (to taste) DIRECTIONS Sprinkle salt and pepper over the halibut, then wrap with a thin slice of prosciutto. Grill on high heat, for about 3-4 minutes per side to crisp up the prosciutto. Transfer halibut to an oven-safe skillet, and place in a 375 degree oven for an additional 5 minutes to finish cooking. To test for doneness gently squeeze the sides; when the fish starts to flake it’s ready. Serve with topped with fig jam, oven-roasted or boiled new potatoes and steamed spring vegetables. Jan’s on the Beach (14989 Marine Dr, White Rock) is open Wednesday-Sunday during the fall and winter, and seven days a week during the summer. Look out for their monthly pairing dinners! In June, Jan’s will be hosting a Quail’s Gate…

By Sonu Purhar On July 1, celebrations commence nationwide for Canada’s birthday–and as with any major festivity, one of the best parts is the food! Whether your pleasure lies in red-and-white waffles, maple-and-bacon cupcakes or locally sourced salmon, we’ve rounded up 10 venues across the Lower Mainland dishing up patriotic fare this Canada Day. Bon appetit! Lobster Cookout on Granville Island Granville Island, Vancouver Live entertainment, family-friendly activities and tons of food will greet visitors to Granville Island on July 1. The Lobster Man is hosting its annual lobster cook-out, complete with corn-on-the-cob–an indulgent combo that sells out every year (so arrive early!). At Lee’s Donuts, you’ll find a themed Canada Day donut; and, at Liberty Distillery, you can show your patriotism by ordering a specialty Caesar. If you still have room for more, browse the artisan market and nibble on homemade local fare. It’s a food free-for-all! Salmon Barbecue…

By Kristi Alexandra Here are five delicious places to go vegetarian and vegan in New Westminster. V Café 789 Carnarvon Street Set kitty-corner to New Westminster Station, V Cafe takes a cruelty-free approach to Vietnamese cuisine. For those who crave the comfort of a warm bowl of pho while enjoying a meat-free diet, V Cafe has got you covered. A large steaming bowl of vegetable pho in a vegetarian soup base, complete with broccoli, cauliflower, zucchini, mushrooms, tofu and meat-free protein will run you $9.95, while vegetarian and vegan banh mi baguettes are $6.60. We tried the vegetarian lemongrass “chicken” banh mi and it was virtually indistinguishable from the real thing. Soup and sandwiches aren’t the only thing vegetarian Vietnamese cuisine lovers can find, though. Explore V Cafe’s 8 different salad rolls, from the vegan California roll to the vegan smoked BBQ rib rolls ($6.60 per pair). Old Crow Coffee…

By Gail Johnson There’s something magical about dining outdoors at a long table set amid beautiful surroundings. A communal table transforms a meal into a celebration. Summertime calls for languorous evenings of delicious food and drink that bring people together during golden sunsets. Here are a few long-table dinners in the region taking place this summer. Rooted at Central Park Farms July 6 | Langley What began with 500 baby chicks and Kendall Ballantine’s desire to know where the foods she was feeding her kids comes from has evolved into the full-time, family run Central Park Farms. The 40-acre spot near Little Campbell River produces free-range chicken, pasture-raised pork, grass-fed black Angus beef, and more. Its only communal dinner of year is truly farm-to-table, less 100-mile diet than 100-feet: everything on the menu comes from the very fields guests will be surrounded by. Abbotsford’s award-winning Restaurant 62 will prepare share…

Images and words by Matt Law In Vancouver it’s easy to find restaurants serving delicious food from around the world. Italian, Japanese, Indian – sometimes there are so many to choose from that it’s hard to make a choice at all. However, if you’re after a truly traditional West Coast meal with international acclaim then Salmon n’ Bannock should be at the top of your list. Since 2010 Salmon n’ Bannock has been one of Vancouver’s only Indigenous-owned and operated restaurants. The menu is crafted around fresh local ingredients, and everything is made from scratch. The appetizer list includes treats like BBQ salmon mousse (served with bannock, of course), house smoked braised duck wings, and a sampler plate of free-range game meats. Their mains include a bison pot roast, red snapper, and “garden balls” – vegan baked vegetable fritters on a bed of bannock dumplings. One of the favourite items…

By Sonu Purhar Once a hot culinary trend, buffet dining has slowly dwindled into obscurity, replaced by farm-to-table dining, organic and sustainable everything, and tapas-style small-plate meals. But who says you can’t enjoy the best of both worlds? We’ve rounded up our favourite AYCE experiences across Metro Vancouver, many incorporating the exquisite platings, cultural diversity and sustainable ethos we’ve come to expect from our food. So, what are you waiting for? Step into those stretchy pants and let’s go. Mongo Bongo Mongolian Grill 512 6th Avenue, New Westminster Dishing up an intriguing selection of Eastern Asian cuisine, Mongo Bongo is renowned for its Mongolian-style stir-fry. You can take advantage of the restaurant’s AYCE lunch and dinner by filling up your bowl with crisp veggies, meats or tofu, piling on the sauce, and then carrying the concoction to the chef, who will cook it up on the grill. Diners with big…

By Anna Black The BC Highland Games and Scottish Festival is bringing a little bit of Scotland right to the heart of Coquitlam with a day full of food and festivities (including a whisky school!) in a brand new location for 2019, at Lafarge Lake Park in Coquitlam, BC on Saturday, June 15th, 2019. The Games continue a tradition started in the Scottish “old country” that was a customary part of life in the highlands. Historically, the core of the games included tossing the caber, putting the stone, throwing the hammer, bagpipe competitions, and Highland dancing. Competitions were held to determine who could best represent various Scottish clans or work for the chief or chieftain. As the economy changed in Scotland, the tradition was brought by Scottish settlers to the Vancouver area where it has continued for over one hundred and fifty years. Although the competitive nature of the games…

By Executive Chef Sam Fabbro from Amaranthus INGREDIENTS Red onion (1) Garlic (4 cloves) Olive oil (1 TBS) Apple cider vinegar (250 ml) Blueberries (750 g) Water (We use house-made vegetable stock at the restaurant) (500 ml) Smoked paprika (15 g) Brown sugar (125 g) Salt & pepper to taste DIRECTIONS Fine dice the red onion and garlic. Sauté in canola oil until they just begin to brown. Deglaze pan with apple cider vinegar. (Deglazing dissolves all the flavourful browned bits of sautéed vegetables) Keep on heat and reduce vinegar by half, then add the blueberries and water. (If you have it, sub the water for vegetable stock.) Add paprika and brown sugar. Simmer for 15 minutes to allow flavour to develop. Blend on high speed in a blender until smooth then season with salt and pepper. A note from the Chef: “At our plant forward restaurant Amaranthus, we call…

By Brittany Tiplady “Who we are because of who we came from.” Steeped in the power of matriarchy, Indigenous plant knowledge, and the healing properties of the natural world, is local family business Raven Hummingbird Tea, helmed by mother-daughter team T’uy’t’tanat Cease Wyss and Senaqwila Wyss. Based in the Sḵwx̱wú7mesh Úxwumixw (Squamish Nation), Raven Hummingbird offers hand-made, small batch teas, alcohol-free tinctures and salves to Metro Vancouver’s residents and visitors. I spoke with Cease and Senaqwila over the phone on a Saturday afternoon and I am instantly warmed by their kindness, generosity and articulate knowledge, as we speak about the craftsmanship behind their Raven Hummingbird Tea products and the ways in which their business is woven into their unique family dynamic. Cease, Senaqwila’s mother, opens the conversation, diving into her 30 years of experience studying and working in ethnobotany, indigenous plant use and medicinal herbs. “I got started blending teas…