April 2020 - West Coast Food

Recipes April 14, 2020

Recipe: Traditional Creole Jambalaya

Created by Chef Troy Stewartt, The Taphouse Modern Tavern, Coquitlam The folks at The Taphouse Modern Tavern, in Coquitlam, have shared their coveted recipe with us so you can make it at home. Due to the COVID-19 crisis, The Taphouse is temporary closed. So if cooking isn’t your thing, they can make this dish for you when they re-open. INGREDIENTS Sauce Tomatoes (San Marzano Tomatoes – 1L) Garlic (2 Cloves) Chili Sauce (Sambal Oleak – 2 tablespoons) Salt (1 Tablespoon) Black Pepper (1 Tablespoon) Oregano (1 Teaspoon) White Sugar (1 Teaspoon) Thyme (1 Teaspoon) Chicken Stock (500ml) Water 1-1/2L Jambalaya Red Pepper (3) Green Pepper (3) Large Red Onion (1) Andouille Sausage (2 Links) Shrimp (18 small shrimp, peeled, deveined, tail removed) Chicken Breast (3) Corn (100ml) Black Beans (100ml) White Rice (500ml) INSTRUCTIONS Mince garlic with stewed tomatoes, add all ingredients of the sauce recipe into a large pot…

Where to Eat April 8, 2020

Get Your Greens with These Salads for Take-Out & Delivery

By Gail Johnson You may be baking bread and craving comfort foods these past few weeks, but with spring upon us, now’s a good time to seek out healthy bowls abundant in veggies and greens. With hundreds of restaurants in the region offering takeout, delivery, and curbside pickup, here are a few hearty salads to seek out. Cardero’s Vancouver Kale and quinoa are nutritional powerhouses. In the Coal Harbour restaurant’s dish, grains and baby kale are jumbled with bright strawberries, creamy avocado, crunchy almonds, fresh goat’s cheese. Add grilled chicken for some extra protein. Chickpea Vancouver All things green rule at the popular plant-based restaurant. Treat yourself to the Cauliflower of Life Platter: Gluten free, it boasts roasted cauliflower drizzled with fresh parsley, mint, tomatoes, red onions, all drizzled with tahini and lemon-garlic sauce. COVID-19 bonus: spend $100 and get a free roll of toilet paper. Field & Social Vancouver…

Chef Stories April 6, 2020

Meet Chef Shallaw Kadir of Fishworks on Vancouver’s North Shore

By Gail Johnson North Vancouver’s Lower Lonsdale neighbourhood has seen massive growth and development lately, but when Shallaw Kadir opened Fishworks (91 Lonsdale) eleven years ago, he was an outlier: there was no other seafood restaurant in the community anchored by the SeaBus terminal and Lonsdale Quay. Focusing on sustainable, locally sourced ingredients, Fishworks has been earning accolades ever since, and Kadir still thrives in the heat of the kitchen. (In fact, he wears shorts year-round, even on the most miserable of days, his apron over top.) Here, he dishes on life as a North Shore chef. Due to COVID-19, Fishworks’ dining room is currently closed, but you can sample some of their best dishes, along with some wine, though their take-out service. How did you get your start in the restaurant biz? I moved to Vancouver in 1999 from Eastern Turkey as a teen. My first job in my…