John Martin has competed in Barbq competitions across Canada and the United States, John and his team Big Ass BBQ will be competing at The first annual Cloverdale Cowboy Cook Off in conjunction with the Cloverdale Rodeo on May 20, 2012.

What got you into cooking?

My mother was probably the worst cook I’ve ever known and I always knew I was never going to eat like that again.  She’d make a hundred Velveeta on Oven Joy bread sandwiches at the beginning of the school year and wrap them in wax paper for freezing.  By lunch time most of the freezer burn was still intact. None of the kids at school ever asked to swap sandwiches with me.

When did you enter your first Barbq competition and how did you do?

My first cookout was last year’s BBQ On The Bypass in Langley.  Everything that could go wrong did.  I only had one helper, my timing and sequencing of tasks was a disaster and it poured torrential rain all night; making temperature control a near impossibility.  Somehow, I pulled off a fourth in ribs.

How did you become a leader in Barbq competitions?

I’m very much a newbie in the world of BBQ competition.  I like to think I have helped spread the word about low and slow cooking through several published articles that examine the cultural and social contributions of BBQ.

Which Barbq competitions will you be part of this year?

There are half a dozen or so competitions in B.C. and we’ll be at all of them.  I’ll judge in another 3 or 4 out of province.  There’s no better way to stay on top of what the competition is doing than by judging a few contests each year.

What have you learned in the world of Barbq competitions?

These contests are impossible to predict.  Last year’s grand championship can come back the next year, do damn near the very same thing and finish somewhere near the bottom. The judging process can be quite erratic so it’s best not to invest too much emotion in the scores.  For all but a few dead serious competitors, we’re weekend warriors out to have a good time.  By its very nature, BBQ is meant to be shared.  And you won’t find a more generous group of people than competitors on the BBQ circuit.

What are some of your favorite foods to grill?

“I’ll make you tap out chicken wings” is probably my favorite.  I only do these when I can get fresh Habaneros from Keremeos.  My wife doesn’t eat meat so I grill a lot of salmon and seafood at home.  Favorite late night snack on the grill is a jumbo Qualicum scallop, wrapped in a thin strip of pork tenderloin, wrapped in bacon and coated in crushed pecans with Carolina mustard sauce.

What 5 Ingredients would we find in your Home pantry?

Sea salt.  Coarse black pepper.  Apple cider vinegar.  Red pepper.  Dark brown sugar.

When eating out in restaurants what type of food do you like to eat?

I know it’s a near sacrilegious thing to admit in BBQ circles, but I love sushi.  When I can find it, I won’t pass up authentic southern fried chicken.

Have you ever owned your own restaurant?

Never.

What’s Next on your Culinary Journey?

I have a small BBQ catering outfit up and running that I would like to grow.  Most everyone I talk to has had one too many roast baron of beef buffets and there’s an appetite for something a little more fun.  BBQ is just the ticket – especially when its accompanied by a live blues band. Coincidentally, I have one of those too.

Where do you get your inspiration?

I visit Texas a couple times a year to remind myself how much I still have to learn about smoking.  There is nothing quite like checking out the famed BBQ joints along secondary highways and tucked into small towns in rural Lone Star country.  I have never found anyone can make brisket as tender and moist as the pitmasters at Louie Mueller, Smitty’s and Snow’s.

What is your favourite food that you cook at home?

Bacon.  Crispy fried bacon.  Cider cured bacon candy with chipotle and brown sugar. Bacon wrapped corn on the cob. BTO (Bacon, tomato, onion sandwiches). Caramelized bacon.  Yeah, I’d have to say, “bacon”.

Which 3 wines or beers do you enjoy personally?

I’m a big hophead so I like my IPA’s.  Old Yale Brewing, Central City and Phillips make as good ale as you’ll find anywhere.

If there was one thing you could do as a chef or Bbq champion that you have not already done, what would it be?

The pinnacle would be to be called to the awards podium at the Jack Daniel’s World Championship.  Realistically, qualifying to compete at this event would be a milestone for me.

This is the first event in this Food Talks series! Come and join to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

The Speakers Line-up:

Chef Trevor Bird

Trevor Bird is 28 years old and is opening his new restaurant Fable Kitchen in Kitsilano in early May, he also runs his own catering business, Trevor Bird Cooking. He has also been featured this season on Top Chef Canada and is still in the running for Top Chef. Prior to this, he was the chef de partie at the Shangri-La hotel in Vancouver. He also worked as a chef at Truffert and as a sous chef at Restaurant Garcon, both in Montreal, where he is originally from. Trevor has a degree in culinary management from Algonquin College in Ottawa. A restless spirit, Trevor has spent equal parts of his career on the east and west coasts of Canada. His constant searching even led to a stint in Peru to cook for an NGO. He’s hoping Top Chef Canada will provide his next big challenge. Visit Trevor’s web site for tips, recipes and more.

Stephanie Yuen

Stephanie Yuen was born in Hong Kong and has lived in Vancouver for more than thirty years. She is the Author of the Douglas & McIntyre published “East Meets West” Cookbook (released May 2012). The first book of its kind, East Meets West is a celebration of the city’s Asian food and a mouthwatering compilation of distinctive dishes from its most talented—but often unheralded—kitchens. She speaks Mandarin, Cantonese and English and worked as a journalist for Sing Tao, the Vancouver Chinese newspaper, before developing a career as a freelance food journalist. She was a food columnist for CBC Radio 1, and she now writes for Edible Canada and What’s On magazine, contributes to the Vancouver Sun and appears frequently on radio and TV. Follow her blog about Asian food:beyondchopsticks.com. Stephanie also co-founded the Vancouver Chinese Restaurant Awards.

Mike McDermid

Mike McDermid is the Ocean Wise Manager at the Vancouver Aquarium,  a conservation program created to educate and empower consumers about issues surrounding sustainable seafood. Ocean Wise  works directly with restaurants and markets to help them make ocean-friendly buying decisions based on the most current scientific information, and provides an easily recognizable eco-logo to mark these products. Through work with partner businesses, the seafood industry, and government, Ocean Wise is helping to create a market for sustainable seafood in Canada. Mike’s background includes 10 years of research, education and program development experience focused on marine and aquatic environments in British Columbia. He has conducted fisheries related research with the University of British Columbia, the Department of Fisheries and Oceans Canada, Environment Canada, the British Columbia Ministry of Environment, and the Vancouver Aquarium.

Hunter J. Moyes

Hunter J. Moyes climbed the culinary ladder from an early age, and has been called “Chef” for a few years now. Currently, one of the Chefs and event organizers behind East Vancouver’s Waldorf Hotel, he leads a double life with environmental and political NGO’s on the side. With over 10,000 hours cooking under his belt across Canada, and years of events with NGO’s, Hunter is fit to talk food – with a hint of politics, a dash of environmental issues, and a pinch of local agri-news. Salt to taste.

Outside of The Waldorf Hotel, Hunter is about to launch a Non-profit Organization called The Tiffin Project, with a group of restaurants in Vancouver, who’d like to see if they can try to phase out TO GO packaging in their businesses while raising money to subsidize their purchasing of local ingredients at the same time. The project – which he’ll explain – hopes to become a revenue engine for the re-localization of the consumption power of Vancouver’s restaurant community.

Roberta LaQuaglia

Roberta LaQuaglia is the Operations Manager for Vancouver Farmers Markets (VFM), a non-profit society that brings locally produced food to urban consumers through the creation of pop-up plazas of commerce across the city. Roberta works collaboratively with vendors, staff, volunteers, community members and site hosts to meet the needs of all market stakeholders.  She also totes tents, hoists tables & patrols parking as one of the market crew whenever needed.

When she isn’t organizing farmers markets, Roberta can be found baking goodies for her family and preserving her market bounty for trading at monthly “Food Swap Burnaby” events, that she also organizes. Roberta is a graduate of Langara’s Display and Design program and comes by her love of food and the domestic arts honestly, from her mom.

The Evening: Enjoy tasty appetizers from W2 Media Cafe followed a wonderful line-up of speakers who will talk about themselves and their passion related to the food community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers. Each guest will receive a ticket for a glass of red or white wine, there will also be a draw for prizes and to finish off the evening you will take home a sweet Treat from one of Vancouver’s bakeries.

Growing Chefs is our designated charity,  support their wonderful organization that educates children on the food community in the public schools.

Location: W2 Media Cafe and Community Media Arts Centre, 111 West Hastings, Vancouver.

Tickets: $30 per person (eventbrite fee extra); $75 for 3 pak of tickets (get a group of your friends together and save by purchasing a 3 pak (eventbrite fee extra) before June 1st. * $40 per person after June 1st.– ticket price includes appetizers and a glass of wine, along with a sweet treat in addition to hearing from some great speakers, a Q & A follows.  A donation of $3 from each ticket purchased will go to support Growing Chefs.

Note: Limited tickets available. All ticket sales are final. No exchanges or refunds; however they are transferrable with printed proof of ticket. ALL Tickets must be purchased in advance online. Event produced by CMI Chat Media Inc

Order tickets via Eventbrite:

http://foodtalksvolume1.eventbrite.com

Charity Partner

Location & Appetizers Sponsor

Wine Sponsor

 Treat Sponsor:

Black Hills is also hosting the 3rd Annual Vino’s Wine Film Festival on June 8, 2012 at 7pm. The Vino’s is the world’s first wine film festival. Wine enthusiasts producing a one to two minute video about their favourite BC winery or anything to do with B.C. wine compete for cash prizes and precious wine packages during a Hollywood Oscar’s party at Spirit Ridge Resort in Osoyoos.

At The Vinos, Black Hills Estate Winery will be giving media in attendance an early tasting of their new Cellarhand Second Label. This is a new tier of wines that will be priced below $25 for the value end of the spectrum.

To see Vinos videos from the last two years at: http://www.youtube.com/blackhillswinery

Tickets are available for the Vino’s at Black Hills Estate Winery. Call (250) 498-0666 or email info@blackhillswinery.com

Justin Kyllo has competed in Barbq competitions across Canada and the United States, Justin and his team Smoke and Bones BBQ will be competing at The first annual Cloverdale Cowboy Cook Off in conjunction with the Cloverdale Rodeo on May 20, 2012.

What got you into cooking?

I have always cooked around home. My parents believed you needed to learn basic cooking as a life skill. In 2002 after a bad accident I was forced to stay at home to recover from my injuries. With three young daughters it meant my wife went back to work full time and I became the caregiver. Planning and preparing meals was part of the routine. As always, I was never satisfied with the mundane and I ended up scouring the internet for new ideas, recipes etc. to bring good tasting food to the table. Watching the Food Network became a favourite activity when the kids were off to bed.

When did you enter your first Barbq competition and how did you do?

Our first BBQ competition was in 2007. We thought we did really good, after all we were making good barbecue at the time but we came in the middle of the pack. I tried the winning teams chicken and it was the best chicken I had ever tasted. We obviously had a lot to learn about competing.

How did you become a leader in Barbq competitions?

It takes a lot of practice, a lot of trial and error. Some of the best results have actually come from mistakes. We have won many awards in competition with our chicken, yet our formula for cooking it is was created out of a mistake.

Which Barbq competitions will you be part of this year?

We have been at the Chilliwack Big Red Barn Burner already. We will be at the Cloverdale Cowboy Cook-off, Edmonton Capital Ex. Ribfest, The Canadian National BBQ Championships, Kamloops Ribfest, and the Vancouver Ribfest at the PNE and BBQ On The Bypass  and the American Royal in Kansas City. From there we will see.

What have you learned in the world of Barbq competitions?

Attention to detail and timing are important. It is also important to try and not deviate from a successful recipe because it did not do as well as it normally does over a string of competitions. Fighting the urge to change it up after an unpleasing finish is very difficult.

What is it like competing against your daughter in this Barbq competition at the Cloverdale Rodeo this year?

I cheer her on and take pride in seeing her do well when she does. I think every parent knows that feeling of watching your child accomplish something that makes both you and them proud.

What are some of your favorite foods to grill?

I used to really like grilling steak but now I really like the flavour that you can create with something as simple as a lamb or beef burger. There are some great sausages out there as well that have just so much more to them. We also like to do a lot of planking.

What 5 Ingredients would we find in your Home pantry?

Kosher salt, peppercorns, chilli powder, molasses, honey

When eating out in restaurants what type of food do you like to eat?

Because we are always cooking for others we often end up not wanting to cook for ourselves so we do tend to eat out a fair bit.  Ethnic food gets my pick. Last night we had some Middle Eastern Chicken Shawerma with a rice/lentil pilaff that was so good. I am not sure what the seasoning in the rice but it had a hint of what was reminiscent of cinnamon. It was so good.

Have you ever owned your own restaurant?

Not yet.

What’s Next on your Culinary Journey?

We are working on a very big project that we are very close to being able to talk about. It has been an idea for over two years and hard at work on for over a year. I hope to be able to say something in the next couple of weeks.

Where do you get your inspiration?

My family plays a big part in my life. Without them I don’t have anything. I want to make something I can share with all of them. I also got a second chance at my life. I lost a career and then found another one that makes me happy.

What is your favourite food that you cook at home?

Mexican. I can say that we make some pretty awesome burritos, refried beans and salsa all from scratch

Which 3 wines or beers do you enjoy personally?

I don’t drink but my wife enjoys her red wines. This past October she visited the Robert Mondavi Winery in Napa Valley and has nothing but good thing to say about their wines.

If there was one thing you could do as a chef or Bbq champion that you have not already done, what would it be?

Grand Champion at the Jack Daniels World Championship would be my competition goal. The career goal that I want the most is being worked on right now.

Brian Misko has competed in Barbq competitions across Canada and the United States, his team will be competing at The first annual Cloverdale Cowboy Cook Off in conjunction with the Cloverdale Rodeo on May 20, 2012.

Would You Say that you specialize in BarbQ cooking on a Grill?

I specialize in, I guess you could say, outdoor cooking.  I often grill things such as steaks, chicken or fish however my smokers and suite of charcoal cooking devices allow me to do slow-smoke barbecue – something quite different from grilling.

What got you into cooking?

Well, there’s kind of two answers to that question. The first is travel.  That is, I traveled frequently to the southern US for a number of years and that provided me exposure to some bbq restaurants.  Once I tasted real bbq it was like a life-changing experience…  the flavors can be overwhelming and unlike anything else I have ever had.

The second answer could simply be that I like to eat good food and that combined with an analytical mind means I want to break it all down into the steps and make it myself.  Needless to say and after a lot of practice, you can achieve the result you want.

When did you enter your first Barbq competition and how did you do?

The first competition was at the Canadian Festival of Chili and BBQ which was held at BC Place in May of 2005.   We packed up enough gear, patio tables, chairs, tents and whatever else we thought we needed and brought it to our cooking site.  The fleet of vehicles to take far-too-much stuff there was a sight to be seen. None the less, for our first competition our team did very well.  We won awards in two of four categories – 6th in ribs and 3rd in chicken. Those two ribbons are proudly encased and hung in our house.

How did you become a leader in Barbq competitions?

Since our first competition, we have traveled to many different events and are in the proud position to declare that we have never come home without at least one ribbon or trophy.  I think that with practice comes results.  Our team indeed practices and thoroughly enjoys the food.  I think that has provided us with results.  More importantly though is that new cooks or teams are now keen to learn from me…  I too started with a mentor way back when (Ron Shewchuk) and asked many questions.  He was supportive and always seemingly willing to provide some guidance.  There are a few cooks today that are learning from me – subtle changes to their cook plan or spices or just to validate that they are in the right direction.  And I do have to admit, it is really rewarding to see their names called out at a competition when they get their first ribbons.

How did you get into the Sauces business?

After finishing a tray for the judges at a bbq competition, we sample to the public our extra meat.  Once sampling, we of course used our hand-made Apple Butter BBQ Sauce that we crafted for the competition.  People would ask, “so, where can we buy some of this sauce?”  It took a while to get it together but we finally did and put our first sauce in a jar in 2007.  Since then we have won awards all over North America for that sauce and have expanded our sauce line to four sauces and one spice rub.  This year, 2012, we have added Ontario distribution to our coverage and hopefully will be able to declare that our sauces are coast-to-coast in Canada.

What is the best way to cook a steak?

Beef steaks are an awesome meal from the grill.  If the beef is of great quality, well aged and cut, it really only needs a simple treatment of salt and pepper for me.  The point is to let the natural flavor of the beef to shine.  I’d cook a great steak on high heat to provide a crust and then indirectly finish it to a perfect medium-rare temperature.  That and a couple of grilled vegetables and a glass of wine is an awesome meal.

What are some of your favorite foods to grill?

Ever since I started doing bbq tips on Global TV, the development of recipes has been endless.  I have thrown pretty much anything that you cook in the kitchen at the grill or a smoker.  Pastries, bread, cookies, vegetables, fruit, game-meats and the usual suspects of chicken, beef and pork have all been tackled. If you ask me a “go-to” dish for a Tuesday night, I can’t turn down a decent burger or some chicken wings.

What 5 Ingredients would we find in your Home pantry?

Awesome question! A collection of different flavored salts, a fantastic pepper mill that I brought back from Germany in 1989, dried savory from our garden that I seem to add to everything lately like eggs and sauces, canned tomatoes with the simple ingredient of tomatoes, nothing else and coconut milk for when the need arises to make a sauce.

When eating out in restaurants what type of food do you like to eat?

Usually we venture off to things that we don’t cook at home…  like Chinese dim sum or fish and chips.

Have you ever owned your own restaurant?

Even after cooking with some of Vancouver’s finest chef’s at the 2010 Winter Olympics who all have multi-award winning restaurants, I have never worked in a restaurant kitchen.  Never owned one, never worked in one.  I am a self-taught, award-winning chef that can put on a plate of fantastic food. Besides that, I recognize that I can cook but to operate a restaurant, I know that’s not me.

What’s Next on your Culinary Journey?

I am actively seeking a publisher for my collection of grilling and bbq recipes thus a cookbook is on the agenda. There are also more products that we would like to add to our sauce and spice line.  Between those two items, that should keep our agenda full for a couple of years.

Where do you get your inspiration?

My family is my inspiration.  I think that sharing a meal with your family, friends and neighbors is both rewarding and emotionally fulfilling.  I have joked while teaching a cooking class that it doesn’t matter what you are cooking – it could even be toast – the point is to get people together and to share conversation, face-to-face time – that is what food is all about.  However that said, having really tasty stuff while you do it just adds to the experience.

What is your favourite food that you cook at home?

Believe it or not, taking on the task of emptying the fridge of left-overs and crafting a dish in a skillet.  Some are well, not so good while many have been really good. Most have sauces as part of the equation and most are put of top of a starch such as rice, potatoes or a pasta.  That to me is something of a challenge… taking a bunch of things and crafting a dish out of it.

Which 3 wines or beers do you enjoy personally?

A solid, well-aged zinfandel is always on my wine roster and a Rickard’s Dark can be found right behind that followed by a chilled shot of Jack Daniels. How’s that for diversity!  Oh and a dark Caribbean rum can always be a choice as well.

If there was one thing you could do as a chef that you have not already done, what would it be?

Completing a stage at a restaurant and really soaking up the finer points of plating.  To me plating is an art that is not easy, really portrays the creativity of the chef and captivates their ability to “get everything together”.  That is something that I’d like to do.

Project Limelight Society presents WONDERLAND, featuring 26 young performers, ages 8 – 12, who have worked together to create a show for their friends, family and community. WONDERLAND, in the tradition of Pantomime, combines audience interaction, music, comedy and dance, and is suitable for audiences from the very young to the young at heart.

At Project Limelight, we want to unleash the imagination, awaken curiosity and give young people the opportunity to experience the magic of applause. Our program offers youth living in Vancouver’s Downtown Eastside, and surrounding area, a safe place to build an artistic community.

Project Limelight is offered at no cost to participants and operates with the support of Strathcona Community Centre, The Fei and Milton Wong Theatre, SFU’s Vancity Office of Community Engagement and other generous sponsors.

For more information visit our website at www.projectlimelightsociety.org

WONDERLAND is running for 2 performances only on Saturday June 2, 2012 at 2:00 pm and 7:00 pm

Fei and Milton Wong Experimental Theatre / SFU Woodwards

Goldcorp Centre for the Arts

149 West Hastings St.

Vancouver, B. C.

“FoodTrip” is a culinary focussed trip where I visit food areas of interest which include restaurants, cafes, bakeries and/or other places such as wineries, distilleries, chocolatiers and more that people can visit as well as a hotel stay experience. This is about offering Taste and Sip readers a chance to travel to explore, learn, taste and experience.

Seattle is one of those cities that I adore and its proximity is quite close to Vancouver, after a 3 hour drive South on Highway 5 I arrived in Seattle to begin my urban adventure.

Kimpton Alexis Hotel

Checked in to the Alexis Hotel which was located on 1st avenue at the outer edge of historic Pioneer Square and blocks away from the famous Pike Place Market.

I had Brunch/Lunch at Barrio Mexican Kitchen in the Capitol Hill neighborhood about a mile or so walk east of downtown.

Barrio Mexican Kitchen

Barrio Mexican Kitchen

1420 12th Avenue, Seattle

Phone 206.588.8105

http://www.barriorestaurant.com/pdf/BarrioCapitolHill_Menu_Lunch.pdf

http://www.barriorestaurant.com/pdf/BarrioCapitolHill_Menu_Brunch.pdf

After a little rest in the hotel, we got in the car and drove across the I-90 bridge East about a 20 minute drive to Bellevue where I had an early dinner at Lot No 3 – the restaurant has 6 beers on tap, 50-60 bottles of craft brews from around the world. I had the Lot No 3 Punch (apple, sage and lemon) to go along with my food.

Lot No 3 Bellevue 

460 106th Ave NE Bellevue, WA 98004

Phone 425.440.0025

http://www.lotno3.com/pdf/LotNo3_Menu_Dinner.pdf

Arriving back to the hotel, our room had 2 double beds and a chair. The room featured Italian Frette linens and luxury bath amenities.

The next day a friend drove me to the Fremont area where we visited Milstead & Co. for an Espresso Macchiato and then walked around the neighborhood.

We found our way over to The Revel for a delicious a-la-carte brunch.

Milstead & Co

770 N 34th Street, Seattle, WA 98103

Tel: (206) 979-0010

http://www.milsteadandco.com

The Revel

403 N 36th Street, Seattle, WA 98103

Tel: (206) 547-2040

http://www.revelseattle.com/

I then headed back to the hotel to checkout before driving back to Vancouver.

Kimpton Alexis Hotel

1007 First Avenue At Madison Street Seattle, Wa

Hotel: (206) 624-4844

Reservations: (866) 356-8894

http://www.alexishotel.com/   

Bob lives in Whistler and runs BBQ Bob’s, his team – BQ Bob & the Eh! Team  has competed in Barbq competitions across Canada and the United States, his team will be competing at the The first annual Cloverdale Cowboy Cook Off in conjunction with the Cloverdale Rodeo on May 20, 2012.

What got you into cooking?

When I was 14 yrs old I wanted a new bike & my mom said good you can get a job and get your new bike. Since the beginning I enjoyed the work & seemed to be very good at it. My mother also used to hide cauliflower in my mashed potatoes; I lost all trust in peoples cooking and decided I needed to know what was in everything and my quest for food knowledge started.

When did you enter your first Barbq competition and how did you do?

2003 Winthrop WA, we got last or second last in all four categories and we received a participation ribbon.

How did you become a leader in Barbq competitions?

Practice, passion, patience

Going to the world championships in 2005 with Rockin Ronnie and the Buttshredders was an eye opener for me to see how many people are crazy about the Q helped me to get a bit more serious if I was ever to get my own team invited to the world championships.

Which Barbq competitions will you be part of this year?

Cloverdale Rodeo, BC Championships, Nanaimo, Whistler, Calgary, Bbq on the Byepass, Americain Royal in Kansas City & the world championships in Lynchberg Tenn. (if we get drawn)

What have you learned in the world of Barbq competitions?

Write things down so if you win, you can do it again, Jack Daniels is tasty.

What are some of your favorite foods to grill?

Steak, cedar planked brie cheese with berry compote, chicken, bacon mmmmm! bacon

What 5 Ingredients would we find in your Home pantry?

Scotch bonnet peppers, Jack Daniels, garlic, bacon salt and many, many peppers. I also love the white pepper.

When eating out in restaurants what type of food do you like to eat?

Steak, potato and caesar salad

Have you ever owned your own restaurant?

I do right now (I have 4 partners)

BBQ BOB’S

We own 3 businesses

BBQ BOB’S

Rolands Pub

Rolands cold beer & wine

all are in Whistler’s Creekside

What’s Next on your Culinary Journey?

To sell my sauces & rubs to the people

Where do you get your inspiration?

At the restaurant when people eat my food and love it. When customers come back the next meal and the next day.

What is your favourite food that you cook at home?

Pasta

Which wines do you enjoy personally?

Cab & Savs

Which beers do you enjoy personally?

Keiths & Kilkenny

If there was one thing you could do as a chef that you have not already done, what would it be?

Have my restaurant franchised

My evening of culinary delight started off at the home of the Bazizi family in North Vancouver, I was invited to join their family and friends to experience a home cooked feast of Persian delights.

Salamati

We started off with a toast  ‘Salamati’ to the celebratory meal, which was then followed by a buffet of Persian delights.

Trio of Dips

Borani – Spinach Yogurt; Maast-O-Kadu – Zucchini Yogurt and Maast-O-Khiar – Cucumber Yogurt

Ghormeh Sabzi (Stew)

Salad Olovieh (Potato Salad)

Mirza Ghassemi (Eggplant dish)

Tah-Chin (Rice Cake with chicken in the middle)

Tah-Deeg (Crispy bread under rice)

Fessenuoon (light brown stew chicken)

Safron Rice

To end the meal I was served Persian Rose Tea along with a multitude of traditional Persian Sweets.

Shahrzad Matin (left) and Sepi Bazazi (right)

I was graciously hosted by Shahrzad Matin along with her son Sepi Bazazi who invited me to to their home to experience Persian cuisine.

Sweet Sweets

Selection of Persian Sweets

I have had Persian food before but never had any of these traditional dishes. Learn more about Persian foods and culture.

The Fine Line ~ twisted angels

A multi-media dance work inspired by perception, revelation and change

The Fine Line ~ twisted angels explores in movement, sound and image how we experience, perceive, relate to and react to our internal and external worlds. Ephemeral, sometimes transformative, the moments between perceiving, sensing and cognition create a rich tapestry of somatic images. The work engages with the fragility of our existence and risks the deep and dark journeys necessary to project the internal experience directly onto the stage.

Performed by Cai Glover, Vanessa Goodman and Bevin Poole of Dancers Dancing.

Wednesday to Saturday, May 23 – 26, 2012 at 8pm

Goldcorp Centre for the Arts, Studio D (149 W. Hastings St)

Tickets Available Online at www.sfuwoodwards.ca

Tickets: Adults $25 / Students, Seniors $15 (+ s/c)                     

www.dancersdancing.com