Archive for the ‘Food’ Category

Canadian Food and Wine Celebration

March 5th, 2010 admin

Canadian Food and Wine Affair was a celebration of food from the top Chefs in British Columbia paired with some of the finest wineries from around British Columbia. The event took place on February 14th during the Olympics in Vancouver at the BC Pavillion.

Group of BC Chefs

Cioppino's and their Cranberry and Blueberry Salad

Barbqued Beef Brisket by House of Q

Chef Quang Dang of C Restaurant

Cheesecake with cubed Fujiya apples by Cabanna

This culinary celebration included these top Chefs:

Chef John Bishop — Bishop’s

Chef Vikram Vij — Vij’s

Chef Ned Bell  – Cabanna Bar and Grille

Chef Robert Clark – C Restaurant

Chef Quang Dang – C Restaurant

Chef Brian Misko – House of Q

Chef Pino Posteraro – Cioppino’s

Chef Hidekazo Tojo – Tojo’s

Participating Winery’s included:

LuLu Island Winery

Nk’mip Cellars

Quails Gate Estate Winery

Therapy Vineyards

Tinhorn Creek Vineyards

Vista D’oro Farms Winery

Guests had a rare opportunity to meet with farmers and fisherman who supply these acclaimed chefs and their restaurants. I enjoyed sampling all the foods, tasting their paired wines and talking with each of the chefs about their creations.

By: Richard Wolak

Posted in Drink, Food Tags: , , , , , , , , , , , No Comments »

Interview with Chefs Anna and Michael Olson

March 2nd, 2010 admin

I had the pleasure of meeting this culinary duo Chef Anna & Michael Olson when they were in Vancouver on February 23rd for a food and wine pairing event at the Olympics. Celebrity chef Anna Olson is host of the Food Network television shows, ‘Sugar’ and ‘Fresh with Anna Olson’, seen in Canada as well as in 40 countries worldwide. Husband, Chef and Culinary Instructor Michael Olson has devoted his time to teaching and cooking.

Would You Say that you specialize in Canadian cooking?

Although we are European trained chefs, we use seasonal and local ingredients in our cooking and we believe that is how Canadian cooking is defined.

How would you describe Canadian cuisine?

No strong definition, as we are ethically diverse. There is nothing wrong with stereotypes.

What 5 Ingredients would we find in your Home pantry?

Well it is more like the 5 types of foods that we have at home, these include:

  • Half a dozen different types of mustards
  • Obscure condiments such as South Asian pickles, Cherry blossom salt
  • Selection of baking additives such as high end vanillas, fresh spices
  • Smoked Paprika
  • Ovaltine

How did you Anna and your husband Michael meet?

Michael went to school in 1984 studying cooking in Toronto, Ottawa and Niagara. I arrived in 1995, we were both colleagues who then become involved in a personal relationship. Since that time we both have worked together well, and we both have different interests and strengths. Michael specializes in meats, fish and sauces; and I specialize in pastry.

When eating out in restaurants what type of food do you both eat currently?

For us it changes by the season, currently we both love Korean BBQ.

Have you ever owned your own restaurant?

We used to own a restaurant and also a bakery/cafe which we sold recently. Now we can focus on our tv shows and writing cookbooks.

What’s Next on your Culinary Journey?

More travel with visits to Singapore, Malaysia, Philippines, and south America; and more television.

By: Richard Wolak

Posted in Food, Interviews Tags: , , , , , No Comments »

Celebration of Aboriginal Culture and Food

February 20th, 2010 admin

I attended the spectacular Kla-how-ya (Welcome) exhibit gala opening at the Pan Pacific Hotel recently prior to the opening of the 2010 Olympics and the 16-day exhibition. This was a wonderful evening of performances of dance and song, with Aboriginal music by Tribal Clef. The highlight was the Traditional Aboriginal wild foods prepared by Daryl Nagata, Executive Chef of the Pan Pacific Vancouver.

Chef Nagata created this menu to show the world the wild foods that Aboriginal people eat and to provide a unique culinary experience to all guests. There was Salmon, Bison, Rattlesnake, Sturgeon, Trout, Rabbit, Elk, Duck, Muskox, Caribou and more.

One of Six Regional Menus

Bannock Sticks and Bison Crackers

This celebration was a feast of the senses and authentic experience of Aboriginal culture.

By: Richard Wolak

Posted in Culture, Food Tags: , , , , , No Comments »

Street Food in Argentina

February 19th, 2010 admin

Many may wonder if it is safe to eat street food in Argentina, or if there even is any readily available.  Argentina’s downtown district, as most around the world has its odd hotdog cart for a quick bite. Nevertheless, what argentines love to snack on is something called garrapiñadas.  Garrapiñadas are basically caramelized peanuts sold in tube like plastic bags on downtown street corners and large public transport areas such as train stations.  The proprietor of the cart will stand in front of a hot plate which holds a wok-like copper pot in which sugar, water, vanilla extract and peanuts are tossed energetically.

Is it safe to eat.  Fortunately the intense heat would kill all bacteria, except for one detail.    The bags they are sold in are opened up by someone blowing into them.  The key question being, are you willing to kiss the garrapiñada man?  If so, dig in.

Fortunately other options exist, as this popular treat is also sold by mainstream candy companies in many supermarkets.  A more modern version substitutes peanuts for almonds.

Making  your own can be fun group activity, as it is quite easy to make with regular kitchen items.

Peanut Garrapiñadas

1 cup sugar

1 cup peanuts (may be substituted for almonds)

1 cup water

1 teasp. Vanilla extract.

Combine all ingredients in saucepan over high heat.  Stir constantly until liquid evaporates.  Once sugar crystallizes,  take away from heat and continue to stir for about 2 minutes. Then return to heat until sugar browns. Allow to cool on silicon sheet. Will keep for up to 6 months in sealed cellophane bags.

Candy Companies that make their own Garrapiñada

Arcor

http://www.arcor.com.ar

Georgalos

http://www.georgalos.com.ar

By: Maria Carra

Posted in Food, Travel Tags: , , , 1 Comment »

Swiss Fondue at the Olympics House of Switzerland

February 12th, 2010 admin

Chef Louke & Chef Beda

I had a tasting with Chef Beda Zingg at House of Switzerland where he cooked up some of his culinary for me to taste. We are fortunate to have some fine Swiss Chefs in Vancouver for the 2010 Olympics and the House of Switzerland is the place to go to eat and drink. I’ve travelled to Switzerland long ago and I was yearning to try some of their dishes here in Vancouver.

Grisons Cold Cuts with Cheese and Pickles

To start off my Swiss meal, I was served a plate of their Grisons Cold Cuts with Cheese and Pickles.

Sourdough Bread Cubes

Swiss Cheese Fondue

The next dish was the Swiss Cheese Fondue, this arrived in a pot to my table with a basket of sourdough bread cubes and the special fondue forks for dipping and swirling. I was served a cup of hot peppermint tea as a hot beverage is best for digestion when eating a fondue. You may also drink a glass of white wine or Kirsch with your fondue.

Here is the Recipe provided by Chef Beda,

Ingredients:

  • 150 grams Gruyere Cheese
  • 150 grams Fribourg Vacherin Cheese
  • 1 garlic clove
  • 150ml white wine
  • 30ml Kirsch
  • 15 grams Corn starch
  • Fresh ground pepper, nutmeg to taste
  • White baguette – and not too fresh

Instructions:

1. Grate the cheese (using a cheese grater)
2. Finely chop the garlic and add into a fondue pot
3. Add in white wine and bring to a boil
4. Slowly add the cheese, stirring in an 8 formation until it is all completely melted., be patient and add it slowly.
5. Add the corn starch and the kirsch together.
6. Add the pepper and nutmeg.
7. Cut up the baguette into small cubes.
8. Start eating with your companion, dipping the bread into the cheese. If you have a fondue set, you can keep the cheese pot heated.

Notes: Takes approx 5 mins to prepare and 15 minutes to cook. Serves 2 people.

By: Richard Wolak

Posted in Food Tags: , , , , , No Comments »

Tasting Chocolate in Seattle

November 1st, 2009 admin

Each time I visit Seattle, I usually make a visit to at least one or two chocolatiers to sample what’s new in their chocolate world. There are some fine chocolate companies in the area that make Seattle there home and are well worth a visit if you are local or travelling through.

Theo Chocolate

Here are some of these Chocolate shops who offer chocolate tastings, workshops and events:

Claudio Corallo Chocolate 2122 Westlake Avenue, Seattle WA . Open 12noon – 5PM Monday through Saturday. Retail location downtown Seattle, If you are in the area, stop by, sample some chocolate. http://www.claudiocorallochocolate.com/

Theo Chocolate, 3400 Phinney Ave. N., offers the most workshops and tasting events in the area, including its new Chocolate Academy, which features lectures and hands-on courses. About $55-$70 per course. Theo also holds daily tours of its Fremont plant ($6, including tastings). 206-632-5100 or www.theochocolate.com

Oh! Chocolate offers classes on Fridays and weekends at its Madison Park shop, 3131 E. Madison St. ($59). There are also “Parlour Nights,” chocolate-and-wine pairing events ($69). 206-329-8777 or www.ohchocolate.com

Chocolopolis holds workshops on how to taste chocolate and also brings in many of the USA’s top chocolatiers for free tastings and talks at its Queen Anne store, 1527 Queen Anne Ave. N. 206-282-0776 or www.chocolopolis.com

Cocoa Chai Chocolates offers a variety of workshops out of their Queen Anne studio for all levels. Included is one of the area’s most comprehensive chocolate courses, “From Bean to Bar.” See www.cocoachai.com.

Sweet Decadence Chocolates offers classes at its Newcastle shop, 12835 Newcastle Way, Suite 100 in Newcastle. 425-572-6572 or www.sweet-decadence.com

Wicked Chocolate offers a five-week class ($95) at the Sand Point Education Center, 6208 60th Ave. N.E., Seattle. See www.wickedchocolateshop.com

Fran’s Chocolates is part of a Chocolate Tour offered in Seattle, they also offer samples of all their chocolates http://www.franschocolates.com at their 3 locations around the area, their original location is at 2626 NE University Village St, Seattle, WA (206) 528.9969

By: Richard Wolak

Posted in Food Tags: , , , , No Comments »

Get Adobe Flash playerPlugin by wpburn.com wordpress themes

Switch to our mobile site

Copyright © 2009-2010 Taste and Sip Magazine | Powered by WordPress