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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…