WCF, Author at 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…

Recipes March 16, 2020

Recipe: Mainland Punch

By Mainland Whisky INGREDIENTS Mainland Corn Whisky (1oz) Fresh lemon juice (2oz) Gingerale (2oz) 100% blackberry juice (.5oz) INSTRUCTIONS Dry shake* whisky and lemon juice. Pour over ice. Add ginger ale to fill. Float blackberry juice and garnish with an orange twist. *Dry shake = To shake the ingredients in a cocktail shaker without ice. Surrey’s newest distillery opened their doors in December 2019. Their whisky honours traditional moonshine practices, with spirits that are hand-crafted, made in small batches and never chill-filtered. Mainland Whisky’s unique recipes highlight BC organic corn and barley. Currently, Mainland has 3 whiskies available for tasting and purchase: Corn Whisky, Cinnamon Whisky and Wild Rose Whisky Liqueur. Pick up a bottle and then put your bartending skills to the test with this recipe for their Mainland Punch. Mainland Whisky 107 – 3425 189 Street, Surrey

Canada Line March 11, 2020

Where to Enjoy Soufflé Pancakes in Richmond

By Tourism Richmond You may have seen them on Instagram: ethereally light pancakes that are an inch or two high with an irresistible jiggle factor. Richmond has been taken by storm by the worldwide craze for soufflé pancakes. The fluffy pancakes, a hybrid of a classic breakfast item and a beloved French indulgence, originated in Japan but have rapidly migrated westward. They get their characteristic airy height due to a lower flour content and a separation of eggs. Egg whites are whipped into a meringue and then gently folded into a yolk-batter. Cooking them at low heat ensures that the inside of the pancake cooks evenly while the outside has a light golden crust. They’re a tricky dish but heavenly to eat. If soufflé pancakes seem too daunting for you to make at home, there are multiple Richmond eateries where you can try this delicious dish: Milkcow Cafe This South…

Recipes February 17, 2020

Recipe: Hearty Vegetable Lentil Soup

By Caren McSherry, Founder/President of The Gourmet Warehouse It’s that time of year again when the temperatures are still low, the weather can be on the gloomy side and a bowl of soup is the perfect thing to warm your body and soul. This soup is full of hearty, delicious (and easy to find) ingredients and is guaranteed to take the chill off any West Coast winter evening. INGREDIENTS Yellow onion, diced (1 large) Carrot, peeled and diced, about 1 cup Celery diced (2 stalks) Garlic cloves, minced (2) Leek, sliced, white part only (1 large) Olive oil (¼ cup) Anchovy fillets (optional) (3) Cauliflower, cut into small florets (2 cups) Broccoli cut into small pieces (1 cup) White or brown mushrooms cut into quarters (2 cups) Napa cabbage shredded (3 cups) Lentils (1 cup) Cannellini beans, drained (1 – 14-ounce can) Black beans (1 – 14-ounce can) Zucchini, diced (1…

Recipes February 13, 2020

Recipe: Heartbreak Hotel Cocktail

By Tuc Craft Kitchen Fruity, floral and a vibrant shade of pink, Tuc’s “Heartbreak Hotel” cocktail is a sweet sipper for lovers and lonely hearts alike. The amorous Valentine’s Day feature cocktail mingles rose, raspberry gin and white crème de cacao and is served in a ‘Nick and Nora’ glass (named after a husband and wife who created the style of glassware). INGREDIENTS Odd Society Wallflower gin (1-½ oz) Raspberry liqueur (¾ oz) Lemon juice (¾ oz) White crème de cacao (¼ oz) Rose water (3 drops) Raspberry rose syrup* (¾ oz) For the Raspberry rose syrup: Raspberries (1 pint) Sugar (1 cup) Water (1 cup) Dried rose hip (1 cup) Over medium heat, combine water and sugar and bring to a boil. Add raspberries and rosehip and infuse until syrup is cool. Strain into a mason jar and refrigerate for up to one month. INSTRUCTIONS Combine all ingredients into…

Recipes January 29, 2020

Recipes: Yin and Yang Hot Chocolate

By Origo Club, Richmond Enjoy these two hot chocolates made for you at Origo Club until February 14, as part of the Vancouver Hot Chocolate Festival. Yin Earl Grey Hot Chocolate A creamy dark hot chocolate blend, infused with aromatic earl grey tea. INGREDIENTS: Avalon organic whole milk (175ml) Rishi Aromatic Earl Grey Tea (75ml) 70% Dark Chocolate Valrhona fèves (30g) 55% Dark Chocolate Valrhona fèves (30g) INSTRUCTIONS: Steam milk and steeped Earl Grey tea together Using splash of milk/tea mix, melt dark chocolate fèves Blend with a hand blender Pour into 8oz latte mug, top off with remainder of steamed milk Using a stencil of yin-yang (using only ‘yin’ side), shave 55% Dark Chocolate Valrhona on top Yang Yuzu Blonde Hot Chocolate A unique, bright and smooth yuzu blonde hot chocolate. INGREDIENTS: Avalon organic whole milk (250ml) 32% Blonde Chocolate Valrhona fèves (35g) Yuzu White Valrhona fèves…

Recipes January 16, 2020

Recipe: Brok Da Mout’ Hot Chocolate

By Honolulu Coffee Take your hot chocolate game up a notch with this decadent recipe from Honolulu Coffee. Inspired by the Hawaiian Pidgin saying about delicious food (i.e. ‘that food was so good it broke da mouth’), Brok Da Mout’ Hot Chocolate is a blend of dark chocolate, hibiscus ginger tea, ginger with honey, steamed coconut milk and a trace of cardamom. Try making it yourself, or head to Honolulu Coffee (88 Nelson Street or 2098 West 41st Avenue) during the 10th Annual Hot Chocolate Festival (January 18 – February 14) for a cup prepared by the experts, and enjoy it with a house-made coconut chocolate biscotti. INGREDIENTS: Fleur de Cao™ 70% Dark Chocolate (35g) Coconut milk (5oz) Honey-ginger sauce (10g) (see below) Hibiscus ginger tea concentrate (10ml) (see below) METHOD: Melt dark chocolate in a saucepan Steam coconut milk with melted chocolate together to 155F Pour over honey-ginger sauce…

Sweets January 16, 2020

Warm up with the 10th Annual Vancouver Hot Chocolate Festival

By Mary Ann Bell With a mind-boggling 114 different hot chocolate flavours on offer from 44 vendors, there is a cup of chocolatey-goodness to suit everyone’s tastes during the 10th annual Vancouver Hot Chocolate Festival. Running January 18 until February 14, this year’s event is bigger and better than ever, with Vancouver’s best chocolatiers, cafes, pastry shops, bakeries, gelato and ice cream makers serving up cups of decadent hot chocolate that are definitely not the powdery hot chocolate your mom used to make on snow days! As temperatures dip below zero in Metro Vancouver, there couldn’t be a better time to wrap your hands around a steaming cup of hot chocolate, and remember the festival’s motto, “Hot Chocolate Makes You Happy!” … body and soul! We’ve scoured the offerings, and have put together a list of must-try cocoas from across Vancouver, Burnaby, North Vancouver, Richmond, Surrey and White Rock. Vancouver…

Where to Eat in Metro Vancouver December 27, 2019

Coquitlam’s Cozy Eateries and Hidden Gems in Eagle Ridge Plaza

By Visit Coquitlam As the temperatures begin to dip, there’s nothing better than watching the rain through the window of a nice cozy eatery and Coquitlam’s Eagle Ridge Plaza is home to some terrific hidden gems. Located near the start of the Coquitlam Crunch hiking trail, and across from Eagle Ridge Outdoor Pool, these spots are convenient, friendly and delicious. Whether you’re looking for a relaxed sit-down experience or planning to curl up at home with a great take-out meal, Eagle Ridge Plaza has a fix for whatever you’re craving. Woking Dragon Woking Dragon has been a Coquitlam staple for over a decade and was started by a family that has provided Chinese food to the Lower Mainland for more than forty years. The restaurant rebranded in the summer of 2018, with a cool new logo, but made sure to keep the delicious favourites that customers know and love, like…

Holiday December 13, 2019

Local Gifts for the Foodie on Your List

Whether you have a food (or drink) lover on your Christmas list this year or have been invited to a fabulous party and need a hostess gift, something local and delicious is always the way to go. We’ve rounded up a few of our favourite local foodie gifts that are sure to delight! For the Aspiring Bartender Craft distilleries are rapidly gaining ground as the “new” craft beer phenomenon, with new establishments opening regularly throughout the region. Put a bottle of hand-crafted spirits in their stocking – Surrey’s Mainland Whisky is the newest distillery in town (they opened December 14), and a bottle of their Cinnamon Whisky is sure to spice up any stocking! Or the subtle sweetness of Amaro from the Woods Spirit Company in North Vancouver is the perfect addition to any bar. Round out your gift with an adorable cocktail kit set from The Cocktail Box Company.…

Sweets December 11, 2019

Sweet Holiday Treats in Richmond

By VisitRichmondBC.com In the nights before Christmas, you and your loved ones may well have “visions of sugar-plums” dancing in your heads. Part of the delight of the holidays is the chance to indulge in decadent sweets and desserts, as well as gift them to friends and family. Richmond is home to some amazing boutiques and patisseries that are bound to satisfy everyone on Santa’s nice list— read on for details. Wild Sweets Dominique and Cindy Duby are the ultimate Christmas elves, busily coming up with innovative ways to transform ordinary chocolates and cakes into innovative works of art. Wild Sweets® (2145 – 12191 Hammersmith Way) has just released some new chocolate tasting gift sets, which consist of three, four, or five tiers of their cocoa bean-to-bar chocolate collections. One of the tiers is their new Crispy Praline & Ganache ‘arOma’ Collection, with each chocolate featuring crunchy nut butter praline,…

Holiday December 5, 2019

Recipe: Awesome Eggnog

By Chef Janet Wait, Jan’s on the Beach Jan’s on the Beach, named for Chef and Owner Janet Wait, is a popular eatery on the iconic White Rock strip, overlooking the San Juan Islands. The menu is described as “seafood and more,” offering fresh and unique dishes often lovingly made by Wait herself. This recipe for Awesome Eggnog is one of their most requested holiday recipes. Makes 12 servings INGREDIENTS Eggs (6 large, separated) Salt (1/4 tsp) Sugar (2/3 cup, divided in 1/2) Light Cream (1-1/4 cup) Whipping Cream (1 cup) Milk (2 cups) Spiced rum (optional) Nutmeg to taste INSTRUCTIONS Beat egg whites and salt until frothy. Gradually add 1/3 cup sugar and beat until stiff peaks form. In another bowl (the largest), beat the egg yolks until light, gradually add remaining sugar (1/3 cup), beating until thick and lemon coloured. Very slowly add light cream and milk, beating constantly. In another bowl…

Holiday November 26, 2019

Gifts in Richmond for All Your Favourite Foodies

By VisitRichmondBC.com With the holidays approaching fast, it’s time to start thinking about those gifts you want to buy. Especially when most of the people on your list probably have an overabundance of “stuff”, food and drink gifts can be ideal options since they don’t add to household clutter—and they taste delicious. Richmond has a wealth of different specialty food stores, as well as drink producers where you’ll find items to please the gourmands in your life. Give the Gift of Tea If you’re looking for the ultimate tea selection, head to Ten Fu Tea & Ginseng (Aberdeen Centre, 4151 Hazelbridge Way) where the knowledgeable staff will guide you through your purchasing decisions. The boutique has a range of pu-erh tea, a fermented tea that hails from Yunnan, China; plus oolong, jasmine, lapsang souchong (smoked black tea), and ginseng teas. Great Mountain Ginseng (Aberdeen Centre, 4151 Hazelbridge Way), a company…

Recipes November 14, 2019

Recipe: Beef Shortrib Pappardelle

By Chef Joel Green at the Lobby Restaurant at the Pinnacle Hotel at the Pier on Vancouver’s North Shore Slow-braised beef, roasted vegetables, cabernet braissage. Serves 4 INGREDIENTS Boneless Chuck Roast (1.5 lbs) Unsalted Beef Stock (2 litres) White onion, Jumbo Carrot, Celery Stem (1 each) Vegetable oil (2 fluid oz) Your favourite Cabernet Sauvignon (250 ml) Unsalted Butter (60g) All-Purpose Flour (60g) Red Pepper, Red Beet (1ea) Broccolini (4 Stems) Finger Carrots (8) Olive oil (2 fluid oz) Pappardelle Noodles (1.5 lbs) Shaved Parmesan (4 oz) INSTRUCTIONS Preheat your oven to 300F Coarse chop your onion, carrot, and celery. Set aside. Grab a medium-sized pot, able to hold your beef chuck. Place on the stove at high heat. Add your vegetable oil. Season your beef with salt and pepper on all sides and sear in the pan for 30 seconds each side ensuring the meat has a dark golden colour. Remove…

Where to Eat in Metro Vancouver November 1, 2019

Dining with Dietary Restrictions in Richmond

By Tourism Richmond If you have food intolerances or dietary restrictions, it can often be hard to find a restaurant that accommodates your particular needs. Fortunately, there are many restaurants in Richmond that have menus that are tailored to those who are gluten intolerant or on a special diet, like paleo or keto. The slogan for Goodbowl (#1630 – 4791 McClelland Road) is “Eat Good, Feel Good, Live Good,” which epitomizes the kind of food they serve. Basically, they offer a healthy version of a Mongolian grill experience, in which you pick the components of your own bowl and then watch it cooked speedily in front of you. Every bowl comes with jasmine or harvest wild blend rice. Of course, those on a low-carb diet can opt not to include the rice. After you pick your bowl size (e.g. regular), you then choose from a variety of veggies such as…

Recipes October 29, 2019

Recipe: Stout Braised Beef Pot Roast with Creamy Mushroom Sauce

By Trading Post Brewery The stout braised beef recipe is perfect for the cold weather. Trading Post’s Three Bears Stout adds boldness and depth to the dish. At the restaurant, the chef uses 63 Acres Beef, but you can find a high-quality blade roast from your local butcher. The blade roast has a good amount of marbling and connective tissue so it also adds richness and flavour to the sauce but can also be substituted for a leaner cut like a chuck tender roast. Serves 4-6 people INGREDIENTS Blade Roast (1.5kg) Kosher Salt Cracked Black Pepper All-Purpose Flour (60g) Canola Oil Garlic (5 cloves) Onion (1 medium-sized) Carrots (2) Leek (1) Bay leaf, preferably fresh (1) Rosemary sprigs (2) Tomato paste (2 tbsp) Trading Post Three Bears Stout (150 ml) Beef stock (1 L) Butter (100 g) Shitake mushrooms, sliced (200 g) Button mushrooms, sliced (200 g) Whipping cream (200…

Recipes October 16, 2019

Recipe: Butternut Squash Risotto

By Amaranthus Executive Chef, Sam Fabbro This recipe is great for fall or winter with rich comforting flavours. It is a vegetarian dish and can be made vegan with by replacing the butter with olive oil and omitting the cheese. INGREDIENTS Butternut squash (1 small) Butter (3 tbsp) White onion (¼, or half of a small onion) Garlic (2 cloves) Dry white wine (65 ml) Vegetable stock (375 ml) Arborio rice (2/3 cup) Salt & pepper Grana Padano to garnish INSTRUCTIONS Cut squash in half, remove seeds, drizzle with olive oil, season with salt and pepper, place skin up on a sheet tray with parchment. Roast for 20 minutes at 400 degrees. (You will only need one half for this recipe, so you can roast both halves and use the other half for another recipe or just roast one.) Cool slightly, scrape out the flesh of the squash and puree until…

Recipes October 1, 2019

Recipe: Beer Cheese Soup

By Trading Post Brewing Trading Post’s Beer Cheese Soup – a beer lover’s soup and a customer favourite. Not for the faint of heart, this is a bold soup, rich & creamy, perfect for the fall and pairs perfectly with Trading Post’s Amber Ale. Since they focus on local producers the ingredients include Birchwood Dairy’s cheddar cheese & cream, Johnston’s bacon and of course their own beer. Serves 4-6 people INGREDIENTS Butter (100 g) Onion, diced (1 medium) Carrot, peeled & diced (1) Leek, diced (1) Garlic, minced (4 cloves) Tabasco (2 dashes) Bay leaf (1) Thyme (1 sprig) Flour (120 g) Trading Post Amber Ale (400 ml) Chicken Stock (1L) Dry Mustard (1 tsp) Whipping cream (400 ml) Cheddar cheese, grated (400 g) S&P to taste – depending on the cheese & the stock used you may not have to add additional seasoning, so you should always season last.…

Craft Beer in Metro Vancouver September 25, 2019

Vancouver’s North Shore Craft Beer Week Celebrates Craft Brewing Boom

With the inaugural Vancouver’s North Shore Craft Beer Week in 2017 there were just six breweries to revel with. Today, with nine craft breweries and one more anticipated to open by the end of the year, the beer community on Vancouver’s North Shore celebrates October 4-11, 2019. As the North Shore’s craft beer scene bustles, hop-heads and craft beer connoisseurs will be rewarded with a full week of fun beer events happening in breweries and venues across Vancouver’s North Shore. The week kicks off with a launch party featuring all North Shore breweries and is followed by beer-pairing dinners, brewery battles, Oktoberfest events, open houses and more at each of their locations. The VNSCBW launch party takes place at the Pipe Shop on October 4, from 5pm-10pm and plays host to all of the North Shore breweries: Beere Brewing Co, Black Kettle Brewing Company, Bridge Brewing Co, Deep Cove Brewers…

Dining in Metro Vancouver September 24, 2019

Enjoy Dinner and a Show in Richmond

By Tourism Richmond This fall’s arts and culture line-up in Richmond promises to be an exciting one. The city’s two main concert and theatre venues, The Gateway Theatre (6500 Gilbert Road, Richmond) and the River Rock Show Theatre (8811 River Road, Richmond), will be offering a diverse array of entertainment, including plays, a musical, and concerts by popular recording artists. And since Richmond has many excellent dining options, it’s easy to feast on a delicious meal before the show. Located in the River Rock Casino Resort, the River Rock Show Theatre is the place “where the stars come out to play.” This intimate space (950 seats) allows for an up-close experience with your favourite performers. On October 3, 2019 at 8:00pm, the one and only Ice Cube will be performing, bringing his rapping talents and commanding stage presence to the River Rock. As a pivotal figure in the evolution of…

Recipes September 20, 2019

Recipe: In My Absinthe Cocktail

By Piva Modern Italian bartender, Kaize Asistente INGREDIENTS Cointreau (1 oz) Absinthe (0.5 oz) Lime Juice (1oz) Ginger Syrup (1oz) Sprite or Ginger Beer INSTRUCTIONS Pour all ingredients into a wine glass and muddle with mint. Fill glass with ice and top with sprite and ginger beer. Garnish with a dehydrated lime wheel and ginger candy. Piva Modern Italian in New Westminster showcases farm fresh ingredients, traditional Italian cooking and exceptionally prepared food and drink with a modern approach. Related: Recipe: Basilisk Negroni

Festivals & Events August 22, 2019

Richmond Hosts This Year’s Metro Vancouver Feast of Fields

By Tourism Richmond One of the most magical summer events takes place at Richmond’s Rabbit River Farms (17740 River Road) on September 8, 2019, from 1:00 pm to 5:00 pm. The Metro Vancouver Feast of Fields event is a glorious and delicious celebration of the harvest that encourages its 600 attendees to forge stronger connections with their local food system. With wine glasses and linen napkins in hand, guests roam around the fields, sampling the best that local restaurants and producers have to offer. Since 1995, FarmFolk CityFolk has held annual Feast of Fields fundraisers in the Metro Vancouver region, the Okanagan Valley (August 11, 2019, at Caldwell Heritage Farm) and Vancouver Island (August 25, 2019, at Snowdon House Gourmet & Gifts). The not-for-profit society actively works to strengthen BC’s sustainable food systems, doing everything from supporting farms to educating consumers. This year marks the first time that the Metro…

Family Friendly Dining around Metro Vancouver August 20, 2019

Foodie Feast in Downtown Langley

Calling all food aficionados, the annual Fork & Finger food festival returns to downtown Langley this Saturday, August 24, and you don’t want to miss it. Presented by the Downtown Langley Business Association, Fork & Finger is an opportunity to gather with fellow food lovers to celebrate and sample dishes from some of Langley City’s unique restaurants. And be sure to go hungry! Here’s how it works: stop by the DLBA table in McBurney Plaza to pick up your Fork & Finger Passport and a list of restaurants, or check out the list online ahead of time to figure out your plan of attack. Then, visit the $5 Sampler locations, and for each purchase, you receive a sticker for your passport. Collect at least 3 stickers and return your passport to McBurney Plaza by 4:00 pm to be entered to win over $1000 participating restaurants to purchase a $5 Sampler.…

Festivals & Events August 19, 2019

The 2019 Richmond World Festival Celebrates a Diversity of Food Cultures

By Tourism Richmond Over the years, the City of Richmond has proven that it knows how to throw a massive end of summer party. The fifth annual Richmond World Festival (August 30 & 31, 2019) returns to Minoru Park with a jam-packed roster of music, cultural and artistic displays, family-friendly activities, and of course, a smorgasbord of food and drink offerings. Last year’s event attracted over 55,000 people, with this year promising to be just as spectacular. Richmond celebrates its multicultural make-up during this two-day festival that will dazzle attendees with performances by over 100 acts on 8 different stages. Community-based cultural and dance groups, as well as a roster of music artists, like Sister Says and Phé, will entertain attendees with their talents. Each day culminates in a headlining performance on the main stage: Friday night features the infectious tunes of reggae-pop group Bedouin Soundclash, and Saturday is bound…

Craft Food Products in Metro Vancouver August 12, 2019

Fire up the Barbecue with Richmond’s D Original Sausage Haus

By Tourism Richmond In the heart of Richmond’s picturesque Steveston Village, you’ll find a small shop selling handcrafted German sausages and charcuterie, along with cheeses and other high-quality products. In the shop’s modest quarters, co-owner Jens Hertha enthusiastically greets customers—many of whom he knows by name—and recommends items to try for summer barbecuing. Hertha wasn’t always a purveyor of artisanal products at D Original Sausage Haus (#130 – 12000 First Avenue, Richmond). The idea for the shop began roughly a decade ago when Hertha worked at a bank and used to watch Canucks games with his friend Thorsten Stock. For their noshing during the game, Stock would bring the most amazing sausages, reminiscent of the kind that Hertha had when he was growing up in Annweiler, Germany. “I haven’t had sausages like this since I left Germany,” Hertha declared to Stock. He discovered that the maker of the sausages was…

Recipes July 25, 2019

Recipe: Salmon, Grains & Greens Salad

By Burgoo Bistro, North Vancouver INGREDIENTS: Mixed greens (3 cups) Cucumber, diced (10 pieces) Strawberry, sliced (10 pieces) Red onion, sliced (2 tbsp) Sunflower seeds (2 tbsp) Cooked quinoa (2 tbsp) Fresh parsley (1 tbsp) Salmon: Wild sockeye salmon (4 – 2.5oz portions) Lemon Juice (1 tbsp) Olive oil (1 tbsp) Ground black pepper (1/2 tbsp) Salt (1/2 tbsp) Cookhouse Vinaigrette: Red onion, chopped (1/4 cup) Garlic cloves, chopped (1/4 cup) Liquid honey (1/4 cup) Dijon mustard (1/4 cup) Fresh parsley, chopped (1/4 cup) Balsamic vinegar (1 cup) Red wine vinegar (2 cups) Water (1/2 cup) Salt (2 tbsp) Black pepper (2 tbsp) Canola Oil (1-1/2 litres) DIRECTIONS: Preheat oven to 400° F. Toss salmon in lemon juice, olive oil, black pepper and salt. Lightly roast salmon until just cooked through, around 7 minutes, set aside to cool. In a blender, or using a hand blender, make vinaigrette by pureeing…

Asian July 24, 2019

Dishes for Cooling Off in Richmond

By Tourism Richmond While piping hot bowls of ramen and dumplings from the steamer are comforting in the wintry months, sometimes the palate starts to crave lighter fare as temperatures rise. Richmond’s dining landscape showcases a diversity of summery dishes from Asian countries with hot climates. From appetizers to desserts, restaurants throughout Richmond offer the opportunity for a refreshing, cooling eating experience, allowing you to embrace the summer heat. Salads and Chilled Starters Vietnamese salads epitomize a food culture that has perfected a confluence of flavours and textures. Green Lemongrass (8180 Westminster Highway) offers a beautiful green papaya salad that comes with crunchy julienned green papaya, pickled carrot, Thai basil, caramelized onion, crushed peanuts, and vinaigrette. Choose between shrimp, shredded chicken, shrimp and pork, and beef jerky for the protein. The newly opened and very stylish Com Vietnamese (#120-7688 Alderbridge Way) also features an excellent papaya salad with fresh papaya,…

Street Food July 12, 2019

10 Creative New Items to Try at the Richmond Night Market

by Tourism Richmond Wandering around the food stalls of the Richmond Night Market (8351 River Road) just after opening, you can sense the palpable excitement. Vendors have fired up the grills and deep fryers, and the colliding smells of hundreds of different items are starting to drift in the air. Over the course of the next few months (from now until October 14, 2019), over a million people are expected to stream past the Market gates in search of the ultimate outdoor eating experience. Compared by The New York Times to “the Temple Street Market in Kowloon, Hong Kong, or one of Singapore’s open-air hawker centers,” the Richmond Night Market has become an internationally-known destination. However, the Market is also uniquely west coast, showcasing the culinary strengths of its Asian population, as well as the food diversity of Canada. This year boasts 120 vendors with menus drawing from a…

Recipes July 1, 2019

Recipe: Salmon Wellington

By FishWorks & Canoe Oyster Bar INGREDIENTS Salmon (5 oz) Almonds (crushed) (1 oz) Cranberry (1/2 oz) Fresh basil (2 leaves) Dijon mustard Phyllo pastry (1 sheet) Butter Olive oil Salt + Pepper to taste DIRECTIONS: Preheat oven to 375°F (190°C) Melt butter in the pan over medium heat. Smooth out the phyllo sheet and brush lightly with melted butter. Place fresh basil and salmon in the middle of the phyllo sheet. Sprinkle with salt and pepper to taste. Coat salmon with Dijon mustard. Combine almonds and cranberry, and place on top of the salmon. Fold the phyllo dough over the salmon and make one complete wrap. Brush all sides with melted butter. Sear both sides of the wrapped salmon in pan over medium heat for 30 seconds. Finish baking in preheated oven, for 10 minutes or until phyllo dough is golden brown. Serve over pesto, spring potatoes and steamed…

Recipes June 27, 2019

Recipe: Prosciutto-Wrapped Halibut

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…