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…
By The Ballyhoo Public House Yield: 3 cups INGREDIENTS Eggs (8) Bread (half a loaf or more, depending on filling amount) Strong Dijon (1 tbsp) Sriracha (1 tbsp)…
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…
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…
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…
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…
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 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…
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…
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…
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…
By Thomas Haas Chocolates & Patisserie Kipferl cookies originated in Austria and are traditional in Germany, Czech, Slovakia, Romania, and Hungary. Makes approx. 2 dozen cookies. INGREDIENTS Cookies…
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…
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…
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,…
By Marc Slingsby-Jones, Bar Manager, CafĂ© Medina INGREDIENTS Flor de Cana (any aged rum will do) (1 oz) Calvados (½ oz) Fresh lemon juice (Âľ oz) Fresh apple…
By The Dirty Apron INGREDIENTS Puff pastry sheet (10 x 3 inch, rolled thin) Large onion (1) Soft goat cheese (170g) Olive oil (2 tsp) Toasted walnuts…
By Wildebeest Vancouver A unique twist on the classic Negroni cocktail, Wildebeest’s “Basilisk Negroni” delivers a smoky bite thanks to its blend of Mezcal, Cocchi Americano and Amaro…
By Jack Chen, Chef and Co-Owner, Coquille Fine Seafood Serves 4 INGREDIENTS 1 filet of Halibut (approximately 1 lb.) Curing Salt Coarse sea salt (1 cup) Granulated sugar…
By Thomas Haas Patisserie – Chocolate CafĂ© Makes about 4 six ounce glass terrines. INGREDIENTS Cream (1 Âľ cups) Milk (ÂĽ cup) Dried lavender (1 tsp) Egg yolks…
By Chef Daryle Nagata, Blue Canoe Waterfront Restaurant Richmond’s own Chopped Canada champion, Chef Daryle Nagata is of Japanese and Scottish heritage, and developed his skills in some…
By Angie Quaale, owner of Well Seasoned “Chèvre and asparagus really should get married! They’re the perfect couple. This recipe tastes like spring to me. The rich earthiness…
By Dan Olson, Chef/Owner, Railtown CafĂ© and Catering A light spring dish layered with sweet pea puree, shellfish gelĂ©e, chowder garnish and potato cream, topped with caviar and…
By Dan Olson, Chef/Owner, Railtown Catering This creamy, cheesy side dish is the perfect accompaniment to your Easter or Harvest Festival dinner. Make it yourself, or let the…
By Chef Dhruv Jhanjee, Tour De Feast INGREDIENTS Chicken livers (1lb) Duck livers (1lb) Heavy cream (1/2 cup) Milk (to soak) Butter, unsalted (250gms) Brandy (1 1/2Â cups) Nutmeg…
By Rebekah Crowley, still master at Roots and Wings Distillery INGREDIENTS Rebel by Roots and Wings Distillery (2oz) Porter’s Tonic Syrup – Cardamom Orange (1 oz) Lillet (1…
By Josh Pape, co-owner, Wildebeest In honour of Valentine’s Day, Wildebeest co-owner and bar manager Josh Pape has created a signature cocktail for all the lovers out there.…
By Boulevard Kitchen & Oyster Bar INGREDIENTS Gin (1 oz) Cynar (0.5 oz) Ginger liqueur (0.5 oz) Rose water (0.5 oz) Cranberry juice (1.5 oz) Orange blossom water…
By Boulevard Kitchen & Oyster Bar Watch out, it’s hot! INGREDIENTS Sombre Mezcal (1.25 oz) Noilly Pratt (.75 oz) Ancho Reyes (.50 oz) Crème de Cacao (.15 oz)…
By Chef Ned Bell, from his Lure Cookbook Serves 8 INGREDIENTS Sauce Vierge Roma tomatoes, seeded and diced (4 tomatoes or about 3 cups) Large shallot, finely chopped…