maryann, Author at WestCoastFood
Author

maryann

Browsing

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…

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…

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…

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…

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.…

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…

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…

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.

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…

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.…

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…

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…

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…

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,…

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…

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…

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 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 Tourism Richmond Richmond’s coastal location gives it access to incredible seafood that can be showcased in its restaurants. However, increasingly there is growing awareness that this seeming bounty cannot be taken for granted, especially if future generations are to enjoy these precious ingredients. The Ocean Wise seafood program has been instrumental in educating both restaurants and consumers about sustainable seafood options. Tania Leon, an accounts coordinator at Ocean Wise who focuses on Asian partner restaurants, has seen a significant shift in the willingness of those establishments to join the program. With Richmond’s high concentration of Asian seafood dining options, this change is incredibly exciting. “For a couple years now, I’ve been working on bringing on Chinese restaurants. In the past, we’ve seen a gap in terms of more diverse restaurants,” she says over the phone, adding, “It’s really come a long way.” Two industry leaders who Leon mentions are…

A perfectly delightful morsel of chicken married with a combination of South East Asian flavours creates a small little burst of “more please”. This small bite will transform overused, under appreciated, and albeit rather boring chicken into a regular item on your party food list.

By Mary Ann Bell Whether your tastes run toward a romantic table for two, a cozy coffee shop, an authentic international bistro, or a casual family-friendly eatery, Langley City has got you covered. Though small in area, Langley City’s food scene is a hidden gem and if you’re looking for a unique, and delicious, culinary experience check out the newly published dining guide – “A Collection of Fine Eats in Langley City.” Here are some of our favourites from this growing urban centre. Brunch lovers will want to visit Moral Gluttony (302B-20771 Langley Bypass, 778-366-0866) for “delicious, hand made food that will keep you coming back for more”. Try the fennel sausage bennie served with pan-fried potatoes, real butter hollandaise and the sausage is made in-house. And if your brunch leans more toward lunch, then we recommend one of their sandwiches, like the Candied Salmon Slam (wild caught house candied…

By VisitRichmondBC.com With the weather warming up, it’s time to start thinking about al fresco eating. Richmond’s Garry Point Park is an ideal location with its waterfront views of the Gulf Islands and the Fraser River, and its many opens areas for picnicking and exploring. All you need is a blanket, a carefree attitude, and plenty of delicious nibbles and drinks from establishments in nearby Steveston Village. Win Win Chick-N Seriously. Is there anything more satisfying than fried chicken, especially with a side of sunshine? Win Win Chick-N (12160 1st Avenue) prides itself on its local sourcing, as well as the juicy brined meat and crisp golden coating of its fried chicken. The spicing is subtle but addictive, and works really well with the light crust. Get their 2, 3, or 5-piece meals that come with thick-cut fries, dinner rolls, or mashed potato. Or, order 8, 10, or 20 pieces…

By Caren McSherry, Founder/President of  The Gourmet Warehouse These little soup cups are a perfect starter for any dinner party. The cute factor impresses everyone and leftovers are always welcome for a nice lunch the next day. INGREDIENTS: Olive oil (2 tablespoons) Unsalted butter (2 tablespoons) Yellow onion, peeled and diced (1 small = about 1 heaping cup) Sweet potato, peeled and diced (1/2 cup) Garlic clove, minced (1 large) San Marzano tomatoes (One – 28 ounce can) Chicken stock (2 cups) Fresh thyme (2- 2 inch sprigs) Coffee cream (2/3 cup) Sea salt to taste Fresh ground pepper to taste 12 large fresh basil leaves, stacked and cut into chiffonade* DIRECTIONS: Place the oil and butter in a 2 quart stainless steel pot, add the onion, potato and garlic. Stir to combine, place the lid on, turn the heat to medium, let the mixture sweat until the onion and sweet…

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…

By Sabrine Dhaliwal, Bartender at Pourhouse “Cupid’s Love Spell” is a strong sipper that’s sure to enchant classic cocktail fans. Bartender Sabrine Dhaliwal blends full-bodied cognac, Cocchi Rosa (an aromatized wine aperitivo), and bittersweet Amaro Averna liqueur for a spirit-forward love potion that makes the perfect after a romantic meal. INGREDIENTS Hennesy VS (30ml) Cocchi Rosa (30ml) Amaro Averna (5ml) Orange Bitters (2 dashes) INSTRUCTIONS Combine all ingredients in a mixing glass, add ice, stir for 10-15 seconds. Pour over large ice cube in a rocks glass. Express orange oils over cocktail and drop twist. Garnish with a cherry.

From: Pacific Gateway Hotel, Richmond Burger Pattie INGREDIENTS Ground Elk / Pork (2.27 kg) Worcestershire Sauce (15 ml) Kosher Salt (5 g) Pepper (5 g) Steel Cut Oats (500 g) Bacon or Bacon Ends (1000 g) DIRECTIONS 1. Medium Dice the bacon or bacon ends. 2. Cook until just before crispy. Allow to cool slightly. 3. Add all fat and bacon to a large mixing bowl. 4. Add pork and Elk to the mixing bowl. 5. Add the remaining ingredients to the bowl. 6. Mix well by hand or with a large mixer in small batches. 7. Pan fry small patty to test seasoning. Adjust if needed. 8. Make patties of any size or shape and chill for 2 hours in fridge. 9. Sear in pan or cook on BBQ. 10. Serve on your choice of bun, with cranberry barbecue sauce (recipe follows), and other toppings as desired. Gluten Free…

By Tourism Richmond The charming elegance of the interiors of Richmond’s Bánh Mì Très Bon (1840-4720 McClelland Road) makes any diner feel like they have been transported to a Parisian café. In the display case are a variety of brightly coloured macarons and an assortment of small cakes. If they turn to the menu on the wall, though, they’ll see classic Vietnamese dishes, like pho, bánh mì, and bánh bot loc (shrimp and pork tapioca dumplings). This combination of Vietnamese cuisine and French pâtisserie items represents chef/owner Lan Do’s cultural and culinary influences, as well as the colonial history of Vietnam itself. Do, who is of Chinese descent, was born in Vietnam into a family with a passion for food and the restaurant industry. “I’ve had a love of food since childhood because my mom and dad are pretty adventurous eaters. I was never afraid to try anything,” she explains.…

By: Lan Do, Executive Chef and Owner of Bánh Mì Très Bon INGREDIENTS (6 portions) White or red Pomelo – (1 medium) (in the restaurant, they order their pomelo from Vietnam) Green Papaya, julienned (1/2 medium) Carrots, peeled and julienned or shredded  (2 jumbo), Basil leaves,chopped into fine strips (1 cup) Roasted peanuts, finely chopped (1/2 cup) Large or jumbo shrimp, peeled and deveined, cut in half & boiled (1/2 pound) DRESSING White sugar (100 grams) Fish sauce (50ml) Garlic, minced (20 grams) Lime juice (40 grams, approximately 2 limes) Red chili peppers, minced (2) DIRECTIONS Peel pomelo and remove all the skins, break the pomelo flesh into small pieces. Toss pomelo, shredded green papaya, carrots, prawns and basil into bowl Make dressing: Add lime juice and fish sauce to sugar, whisk well until dissolved.  Add minced garlic and mince red chili peppers. Dress salad. Sprinkle chopped peanuts on top of salad.

By: Mario Pelletier, Pastry Chef, Railtown Cafe and Railtown Catering INGREDIENTS (Recipe yields two pecan pies) Sable Base Flour, 470 grams Ground almonds, 60 grams Butter, 240 grams Icing sugar 180 grams 2 eggs Salt, 1 tsp Crumble all dry ingredients together except eggs in a mixing bowl. Slowly add eggs and combine until smooth. Line the base mixture in two 10-inch circle tart tins. Place tins in the oven at 170°C (roughly 340°F) and blind bake (using beans on top of the crust) for approximately 20-25 minutes until the crust is half cooked. Pecan Filling Eggs, 9     Demerara sugar, 500g Golden syrup, 612.5g Butter, 125g Pinch salt Pecans, 1kg DIRECTIONS Preheat your oven to 175°C (roughly 350°F). Melt the butter. In a mixing bowl and slowly mix in the eggs, sugar and syrup. Incorporate the butter, salt and then the pecans. Divide the pecan filling between the two…

By Judy Frankel, Executive Director of Tourism New Westminster Latkes are traditionally cooked on Hanukkah, along with other fried foods, to commemorate the miracle of the menorah oil in the Jewish Temple. Although typically prepared using potatoes because they were readily available, they can also be prepared using shredded vegetables or sweet potatoes. INGREDIENTS Russet potatoes (3 lbs) Eggs (2 large) Onion, coarsely chopped (1 medium) Kosher (coarse) salt, or to taste (1-1/2 tsp) Black pepper (1/8 tsp) All-purpose flour or matzah meal (1/4 cup) Peanut or canola oil, for frying Sour cream and/or applesauce, for serving DIRECTIONS Wash the potatoes well. Using a food processor, shred the onions and potatoes. If you don’t have a processor, you can use the largest holes on a box grater. In a large bowl, add the shredded potatoes, eggs, flour and salt and pepper and mix well. Preheat oven to 300 degrees. Line a…

By Ian Lai, Executive Director of the Richmond Food Security Society INGREDIENTS Onion, diced (1 large) Leek, whites only (1/2) Garlic, minced (1 clove) Flour (2 Tbsp) Potatoes, diced (2 cups) Sunchokes, diced (1 cup) Sprig of thyme Butter (4 Tbsp) Homogenized milk (1 litre) Salt and pepper INSTRUCTIONS Sweat onions, leek and garlic in butter on medium heat until translucent Add potatoes, sunchokes and thyme Cook for 5 minutes over low heat, stirring occasionally Add flour to coat everything Add milk Bring to a simmer stirring occasionally Cook until vegetables are soft Blend using a food processor or an immersion blender until smooth Season and taste Enjoy with a slice of crusty baguette Richmond Chef and Educator Aims to Make Healthy Food Accessible By Tourism Richmond It’s a sunlit autumn morning, and Ian Lai has just returned from Tomsett Elementary School in Richmond, helping to set up growing towers…

By VisitRichmondBC.ca Just as the Richmond Night Market billed it, it has been an amazing summer. However, with the shift into autumn, sadly the night market will be closing for the season on October 8, 2018. On a positive note, it means that there’s still time to visit the vibrantly bustling Market, browse its many retail stalls, and, of course, feast on the wide array of food items offered by its numerous vendors. With such dizzying selection, it’s always a good idea to go in with an eating game plan. Here are ten items for sipping and filling your belly, some classic night market fare and others newly emerging favourites. Fresh Seafood The theme for this year’s Night Market was “Seafood Heaven”, and indeed it has been. Besides the many vendors incorporating seafood in their dishes, the market has a special booth devoted to its seafood festival. Richmond’s unique coastal location…

By VisitRichmondBC.ca We’re at Britannia Shipyards National Historic Site, situated on the picturesque Steveston waterfront in Richmond. For today the year is 1914, and our guide for the afternoon is John Thomas, a humble fisherman, full of passion for the local area, its history, and its food culture and industries.We’re about to head out on the Steveston Heritage Experience, an interactive walking tour, of four of Steveston’s key historic sites, that uniquely combines storytelling, history and interactive performance. Did we mention the food? Carefully chosen food and beverage tastings will be served, offering a taste of life in the early 1900s and some favourite treats of today. It’s the perfect way to travel back in time while keeping your taste buds fully entertained.Our knowledgeable fisherman guide, John Thomas, played by Richmond-resident Andrew Wade, begins the tour at the Shipyards, launching into an in-depth look at the fishing and canning industry that…

By Tourism Richmond End August with a joyous and delicious bang during the fourth annual Richmond World Festival. Last year’s two-day festival attracted over 40,000 people (per day!), and this year promises to be bigger and better. The highly-anticipated event takes place August 31 (4pm to 10pm) and September 1, 2018 (11am to 10pm), at Minoru Park in Richmond, and offers an abundance of top-notch entertainment, family-friendly activities, and exciting international eating opportunities. The two-day festival, headlined by Canadian music stars Lights and Magic!, celebrates the diversity of Richmond through globally-themed programming, pavilions, and displays. Attendees can look forward to an artisan market selling unique cultural crafts, as well as a Global Village area with an Indigenous dance workshop, a roster of other cultural performances, and fun “how to” craft workshops (e.g. Japanese bookbinding). Meanwhile, the Bamboo Theatre will wow audiences with Chinese opera displays and demos, while the Africa…