Dine Out Vancouver

It's that time of year again. The grey skies, cold temperatures and wet slushy streets. Christmas holiday's are over and quickly comes the realization that winter is fully upon us. The cold and wet hits me deep and rips apart my strength to do more than sit inside with a hot chocolate and a movie. I know I shouldn't complain, I come from Ontario so I should be able to handle it. It's just winter in general. I don't like it in the least and it can sometimes become depressing, especially when the bills of the Christmas past start to appear.

Tourism Vancouver and Visa are presenting Dine Out Vancouver 2009, starting tomorrow January 14th and running until February 1st. This event [founded in 2002] has been designed to ensure a steady flow of business to restaurants in these slow months, as well as give us a reason to brave the wrath of winter. With over 180 restaurants participating this year, this is an excellent way to indulge in a meal you may never have imagined in a place you may never have expected.

I already have reservations at:

With plans to try:

DB Bistro Moderne
Ashiana Tandoori Restaurant
Goldfish Pacific Kitchen
Brix Restaurant & Wine Bar

Make no excuses, tear yourself away from your warm and cozy living room and try a beautifully crafted three course meal for $18, $28 or $38 per person [excluding the optional B.C. VQA wine pairings and gratuities]. Also, with thanks to Open Table it's easy to book an online reservation right from the Tourism Vancouver website. Make it out of the house for a good meal at a great price and know you're also helping these businesses by filling seats during these slower months.

Watch out winter... we're hungry and Dine out Vancouver is going to feed our needs.

Food Trends 2009

Another year has ended. As some reflect on the past, those of us in the food industry have to take a look to the future. The start of any new year focuses on predictions as to what will not only capture our attention, but also our taste buds. Here are some of the trends you will most likely see happening in 2009.

1. Value
As our economy slumps, the restaurants are having to focus their efforts to keep people walking through their doors. You may notice an abundance of "easy and cheap" comfort foods making a big return; as well as a growth in home cooking. Damn, does that mean ladies like Rachel Ray are just going to get even more popular? *sigh*

2. Ginger
From food to cocktails, this tasty and healthy ingredient is going to shine. I can't wait.... pass me another ginger beer.

3. Peru
Despite what you may think, Peruvian food has a lot more to offer than ceviche. There is a strong traditional Inca base with influences from Spanish, African, Chinese, Japanese, British, Italian and French cuisines [just to name a few]; and Lima has been declared the "Gastronomic Capital of the Americas". Interested in finding out more? Click here for a proper introduction.

4. Regional Roasters
If you're like me and you feel the swarm of Starbucks has become ridiculous, fear no more. Although they still line almost every street in Vancouver, a wide variety of regional roasters are popping up [or at least being recognized]. Some of my favorites include 49th Parallel, Cafe Artigiano and JJ Bean....
..... but seriously Starbucks, come on. Two stores on the corner of Robson & Thurlow, facing each other? Mental.

5. The Slow-food Movement
I'm not talking 3 hour meals where by the time your finished your ass is numb. I'm simply talking about food prepared with minimal heat over long periods of time. Although it's certainly not a new concept, expect to see a lot more sous-vide and 24 hour braising. Looking over some of the menus for Dine-Out Vancouver 2009, this is already very apparent; and yes, I'm excited.

6. Local and Organic
This seems to be an on-going trend and as far as I'm concerned it makes sense. I'd also like to add 'seasonal' to this category, as [thankfully] people are shying away from things like monster-sized, tasteless strawberries in January. What's the point in eating chemically produced food that has to travel hundreds of miles to reach our dinner tables? Canada is full of beautiful agriculture.

p.s. It's winter, eat a pear. That watermelon you bought at Safeway isn't actually supposed to taste like water. Wise up.

7. Going Green
Everything from recyclables to compostables. North America is cleaning up and showing their awareness, but it does still cost a lot more to be environmentally friendly. At my work we have a bin for garbage, a bin for recyclables and one for organic waste; it's really good to have, but at the same time we pay over three times more than garbage pick-up for our organic waste. That's a little out of hand.

So there's a few things to look out for if you're so inclined. I'm looking forward to the upcoming year. Each year we gain a little more knowledge to help us perfect our craft that much more. Happy eating!

The Search Ends Here

It's been a while since I've made a mark here. With the Christmas season in full swing, not only am I busy with my daily routines at work, I've also been out on a few more catering events than most months. This month-and-a-half build up for one 'special' day is growing more tiring year after year, this Christmas I plan on sleeping in and relaxing my mind with a good dinner and an abundance of gin & tonic. So grateful I will be after the next 2 weeks are over.

So an update is needed... I guess I failed, or rather my body failed me. It turns out, raw food and my already troubled digestive system don't mix very well. Although cooking fruits and vegetables diminishes some of the nutritional value, I don't have strong enough digestive enzymes to extract the required nutrients anyways. Therefore, the cooking process helps to soften the plant tissues helping my system acquire what nutrients are left a lot easier.

If you're like me and have any sort of digestive problem, think twice about the raw food diet. I got sick quite easily, suffering from migraines and becoming quite lethargic. My search for better health ends and starts again right here. Well.... maybe after Christmas.

In Search of Good Health

My entire culinary career has been devoted to providing not only tasty but well balanced meals to people of every age. Why is it then that I tend to neglect my own health? After working shifts, churning out meal after meal, I would usually get to the point of eating whatever scraps I could muster up. Never really worrying (or thinking) about proper nutrition, just as a means to get something.... anything in my stomach, so I can survive long enough to do it again the next day.

I just turned thirty a couple weeks ago. This opened my eyes to how fast I'm growing old and made me realize not only do I have a responsibility to provide healthy options for my customers, I really need to do the same for myself.

I've been doing a lot of research lately for a means to not only cleanse my body of the abuse I've put it through but also start to build better eating habits for myself. So for the next month I'll be going on a complete raw food diet, with the exception of milk (although it will be grass fed organic or goat's milk). I've mapped out my meal plans and grocery lists, accounted for the amounts of each item I should be ingesting to my system and have my trusty Centrum multi-vitamins to keep my mineral balance in check. I've come to learn that with a raw food diet it's all about balance, not exceeding one type of nutrient for another and keeping an eye on maintaining a proper alkaline level.

This first week is my transition period as it's not healthy to jump straight into this diet. Then after that I'll be updating regularly on what I've been eating, along with recipes and progress reports on how I feel physically and any changes that may arise.

Culinary Innovation

Decoding Ferran Adria, in my eyes, has been one of the most inspirational documented looks into creative culinary adventure in a long time. A blend of science while still based around the focus on elevating an ingredients natural taste. The development of dishes with strong concentration on a complete sensory wow factor. Now that's creation.

Hosted by Anthony Bourdain, another true culinary explorer.

Watch and enjoy.

Cooking vs Creation

The story from the beloved movie Ratatouille taught us that "anyone can cook". I agree. I believe anyone can be taught how to follow a recipe and execute it properly. It's being done daily in restaurants, hotels and schools world wide.

However, it's one thing to build a career in this industry following others visions, being told what to make and how to make it. It's another thing completely to have an idea spark in your own mind, to take that and build upon it, forming your own creative aspect and delivering on it from start to finish. This to me is the real test.

We are all on a culinary journey.... it's up to you whether you want to create your own path or are just happy being along for the ride.

Dinner - Part. 2 - Braised Beef Short Ribs

Some may see spending over five hours of preparations to eat a meal a bit excessive. I see it as being such a strong love for accomplished creation and having a warm sense of comfort in my belly. Some may say that it's a waste of time and energy. I say it's my time and energy and I'll spend it however makes me feel complete. It's not every day I cook like this, most of the time I either eat dinner at work or it's something whipped up with what odds and ends are left in the fridge. So on those days I can do something special, I certainly will.

First step is cook out and slightly caramelize some onion.

As stated in part 1, I went to the butcher and picked up some beautiful beef short ribs. Season and sear both sides.

Once nicely browned, add wine. I used Casillero del Diablo Merlot 2007.

Pouring about a cup and a half into the sizzling pan, let that reduce for about a minute to cook off some of the alcohol.

Back in go the onions.

Then add some canned whole Roma tomatoes, the stock made in part 1 and a cinnamon stick.

Bring up the temp of the liquid, cover with aluminum foil and place in a 350 degree oven.

Next, boil some nugget potatoes with rosemary, bay leaf, garlic and coarse sea salt. When cooked, strain and set aside until short ribs are done.

About an hour and a half later out come the short ribs. Reduce sauce until thickened. Whisk in some butter to help pull the sauce all together.

Potatoes get flashed back in the oven with duck fat to glaze.

Then finished with a smoked cherry wood sea salt.

Cook some sort of veg, I chose asparagus.
Plate and eat.

Dinner - Part. 1 - Beef Stock

We move forward, but always for the best? A steady progression of society has caused a want or desire for things to be fast and easy. Sometimes though, this forces on us a drop in quality. The days of people taking the time to make their own stocks, braise a piece of meat, slow roast or even confit have long since past, these techniques no longer being common practice in the home. We've become too familiar with the convenience of watered down stock in a tetra-pak, soup in a can or pre-made IQF (Individually Quick Frozen) dinners. Putting an actual effort into dinner once in a while is not hard to do, it just takes some time and patience.

Off to see the butcher, marrow bones and beef short ribs (for what's to come in part 2) first on my shopping list. I like to use marrow bones because the marrow helps to give a little more flavour. The end result helped to make this a pretty strong stock. So, bones in the oven to be roasted.

When nice and brown they are removed and placed into a pot with fresh sprigs of rosemary and thyme, bay leaves, whole black peppercorns, coarse sea salt and a few cloves.

Next comes the mire poix, the standard carrot, celery and onion mix with a half a head of garlic. Into the same pan the meat came from and back in the oven for roasting. Once the vegetables have sweat out their juices and are starting to colour, add tomato paste. I used a bit more tomato paste than average because I wanted it to have a slight tomato taste to mix with the beefy marrow taste.

Place the veg back in the oven for another two minutes or so, you'll see the tomato paste drying and the veg becoming more caramelized. It's time for the wine.... I used a cheap but tasty Casillero del Diablo Merlot 2007. Put back in the oven for another minute, the wine will reduce a bit and glaze the veg.

Put the vegetables in the pot and use a spatula to get all the wine and tomato paste in. Fill with water, bring to a boil and reduce to low heat so there is just a slight rolling boil.

Skim the surface to remove impurities.

Repeat as necessary, until the surface is clear. Cook for at least 3 hours.

Pour the stock through a fine strainer into another pot. Bing to a boil and reduce liquid by almost half.

Allow to cool and refrigerate....

.......Stay tuned for part 2