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Archive for the ‘Stories’ Category

Tasting Plates Vancouver *EastVan*

May 21st, 2013 admin

tastingplates_eastvan

Tantalize your taste buds at several restaurants in the Commercial Drive neighborhood of EastVan. This evening tasting extravaganza goes from 6pm until 9:30 pm and is presented by Vancouver Foodster.

Each restaurant will be serving up Tasting Plates for guests to enjoy and you will have a chance to visit many different types of restaurants throughout the evening, meet some new food loving friends, meet the chefs, and learn about each of the participating restaurants.

If you haven’t been to our previous Tasting Plates events, Novus TV featured one of our events on City Lights (view here).

  • Vegetarian options will be available at many of the participating restaurants.
  • Bring along a friend or two, your significant other, your family or come solo.
  • A food networking dinner event connecting Vancouver’s vibrant food community.

Visit each of the participating restaurants at your leisure by bike, moped, car, transit, walking, roller skates, skateboarding or carpooling.

Registration: Prado Cafe -1938 Commercial Drive - this is where you will show us your printed or digital tickets and will pick up your Tasting Plates Cards.

Participating restaurants:

Prado Cafe

1938 Commercial Dr

Web: http://www.pradocafe.com/

Twitter: @PradoCafe1938

Cuisine: Café & dessert

 

Siddarthas Indian Kitchen

2066 Commercial Drive

Web: http://siddharthaskitchen.com/

Twitter: @ChefSiddharthas

Cuisine: Indian

Pasture to Plate

1420 Commercial Drive

Web:  http://www.pasture-to-plate.com/

Twitter: @

Cuisine: Meats & Butcher Shop

 

 

 

 

Via Tevere Pizzeria

1190 Victoria Drive

Web: http://viateverepizzeria.com/

Twitter: @ViaTeverePizza

Cuisine: Italian

 

more restaurants to be announced soon

Advance Tickets: $35 per person (eventbrite fee extra). $115 for 4 pak of tickets or $150 for 6 pak of tickets (get a group of your friends/family together and save by purchasing a 4 pak or a 6 pak (eventbrite fee extra). Regular Tickets $45 per person (eventbrite fee extra) after June 16.

Purchase Tickets Here:

http://tastingplateseastvan-eorg.eventbrite.com/

Ticket price includes tasting plates at each of the participating restaurants throughout the evening. (Beverages are included at some restaurants which will be noted, you are welcome to purchase wine, beer, cocktails or mocktails at each of the participating restaurants).

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

Posted in Latest, Vancouver Foodster Events Tags: , , , , No Comments »

Chef Siddharth Choudhary

May 21st, 2013 admin

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Siddharth Choudhary

Siddharth Choudhary grew up in New Delhi, India, when he was 19 years old he got into cooking, he did a 3 year diploma in culinary in New Delhi at a 5 star luxury hotel. He was then selected for a job at a restaurant chain in Ireland where he worked for 6 years. He received a bronze medal in a chefs competition in Ireland in presentation. He then bought an Italian restaurant and turned it into a Japanese restaurant and then won best restaurant of Ireland in 2008. He then sold the restaurant and moved to Canada where he opened Siddartha’s Indian Kitchen on Commercial Drive in late 2011.

What did you want to be growing up?

Commercial Pilot – since I wore glasses, I knew I could not do that in India.

What was your passion growing up?

I was always very artistic, I like colours, did lots of paintings, got into cooking, and liked to play with colours and create art.

What challenges you as a Chef?

  • How creative cooking and how appealing it can be with passion and love.
  • Being consistent with the staff, being happy, taste daily which is a big thing.

Name 5 Spices you love to cook with

  1. Cilantro
  2. Mint
  3. Cumin
  4. Cardamom
  5. Currey leaves

The First Dish:

Vegetable Heaven

Vegetable Heaven

Korma sauce (no nuts)

Portobello mushroom

Butternut squash

Beets

Tomato

Peppers – roasted in cinnamon, cumin and garlic

Cilantro pesto

What was your inspiration behind this dish?

Personally everyone has an image of Indian cooking, cooking vegetables until they are too soft. Cooking is an art which we can show looks, taste, aroma and should satisfy all our senses. My vegetables are roasted so you get flavour and standout character.

What is your Favourite Food?

At home: Kidney Bean & Rice Curry

In a restaurant: a good pasta

From my mom: Fenugreek Parathas

What are your favourite Restaurants outside of your own?

  • Cinch Grill on Robson
  • La Grotta Del Formaggio ‏
  • Kishimoto
  • House of Dosa

 The Second Dish:

Paneer Stuffed Chicken Breast

Paneer Stuffed Chicken Breast with apricot and cumin sauce and roasted vegetables

Chicken breast stuffed with paneer, pickled spices and cloves.

Served with roasted local vegetables and apricot and cinnamon, cumin sauce.

What was your inspiration behind this dish?

Except the spice everything is locally produced, seasonal vegetables. Anyone can make it at home, simple and fast to cook.

What do you do in your Off Time?

  • Gardening
  • Taking photos of Vancouver
  • Internet surfing
  • Family time

What is your definition of Perfection?

An artist is never perfect he keeps on creating something, an artist is never satisfied. I am always experimenting with flavours and dishes.

The Third Dish:

Chicken Haryali

Chicken Haryali

Spinach mousse cooked with Siddarthas hot sauce with ginger and garlic.

Chicken marinated with fenugreek leaves, and creamy garlic and yogurt

What was your inspiration behind this dish?

Chicken Harialy is usually drenched in spinach, my version everything is a standout from the ingredients to the chicken.

Who are your Mentors?

  • My elder aunt – who taught me how to cook
  • Chankya – philosopher
  • My mom
  • My uncle

Tell me about your interest in Art

Oil paintings and anything with bright colours. I spend a lot of time studying the arrangement of colours which gives me new inspiration.

Tell me about your Hot Sauce

I created my own hot sauce without any preservatives. Concentrate of spices and chillis took me a while to fine tune it, lots of experimenting. We now bottle it and sell it at the restaurant. I also make my own Tamarind Sauce.

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

Posted in Dishing with the Chefs, Latest Tags: , , , No Comments »

Doi Chaang Coffee Company

May 20th, 2013 admin

Doi Chaang is a coffee company that is headquartered in Vancouver, though the coffee company is set in a small village located within the Northern Thailand region of the Golden Triangle. It all began when the hill tribe families of the Doi Chang Village united together to create their own coffee company; after 20 years of cultivating and processing coffee, the farmers grew frustrated selling their high quality beans for minimal prices to coffee dealers who would blend them with other inferior coffee beans. Through their own initiative, their families decided it was time to directly offer the unique taste of their own premium, single-estate, organic Arabica coffee.

The villagers soon established themselves as independent, successful coffee producers, building their own processing plants, drying facilities, and storage warehouses. The coffee is cultivated in small family gardens with everyone committed to maintaining sustainable agriculture and having minimal impact on the natural habitat. All aspects of production are carefully monitored to ensure consistent and optimal taste in every cup of Doi Chaang Coffee. Committed to offering Doi Chaang Coffee as an exclusive single-estate, certified-organic Arabica, the growers approached a small Canadian group of coffee enthusiasts to bring Doi Chaang Coffee into the international market.

Recently Doi Chaang sent me some of their coffee to try, I sampled my way through a couple bags of coffee along with their signature Single-Estate Wild Civet Coffee which is made from coffee cherries that have been passed through the digestive system of a wild civet. Growers continue to focus on cultivation, processing and domestic sales, while the Canadian group provides financing, marketing, roasting and distribution for the international market.

Doi Chaang Coffee Company is available locally at several stores including Donalds Market, London Drugs, Nesters, and many others around the region. You can follow them on twitter @doichaangcoffee

By: Richard Wolak

Posted in Coffee, Latest Tags: , No Comments »

Brunch with Jeremy Szafron at Hawksworth Restaurant

May 19th, 2013 admin

Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes. I am on a journey around the city to find these extraordinary places and, at the same time, I will be joined by a notable personality who may be a Film Producer or Director, Musician, Arts Festival Director, Actor or other well-known individual for Brunch at restaurants in and around Vancouver.

For my forty fourth brunch in this series, I was joined by Entertainment Commentator for the West Coast for CTV News Channel Jeremy Szafron at Hawksworth Restaurant downtown Vancouver.

Jeremy Szafron

Jeremy Szafron grew up in Calgary, Alberta where he began his career in television. In 2008, he was head hunted to host Entertainment Spotlight on CTV, a show highlighting fashion, entertainment/celebrity interviews, and current affairs in Montreal. In January 2010, Jeremy moved to Vancouver, BC to experience the 2010 Olympic Games, and was asked to be the “Guest Anchor” of an Orlando, Florida based morning show for the duration of the games. Jeremy then became one of the co-hosts of FMA Weekly, a weekly entertainment show highlighting local entertainment and travel segments. In 2012 he became  the CTV National weekly entertainment reporter. In 2013 he was a guest host on Shaw TVs “The Rush”.

You can follow Jeremy Szafron on twitter @JeremySzafron

Have you always wanted to be in the Entertainment business?

Always wanted to be in television since I was a little boy. I used to watch tv when I was 7 years old on mute, with closed captioning to read if off the prompter.

What were your favourite tv shows to watch while growing up?

I used to love ‘Friends’, also used to watch a lot of HBO shows. Always loved the news, watching CNN or The National on CBC, also watched Breakfast Television Calgary (morning show).

Tell me who some of your most notable celebrities that you have interviewed on your shows over the years?

Jessica Alba in Edmonton

Simon Whitfield – Olympic Athlete

Do you come from an entertainment family?

No, exact opposite, my whole family is in the oil industry.

What aspect of the entertainment business do you enjoy the most, producing, writing or reporting/hosting?

Most of all tell a story. I like to have a little bit of creative control. We naturally have to do some writing and producing for our own stories when reporting. It’s important to have that integrity.

What was your 2010 Olympic Games experience like while you were the “Guest Anchor” of an Orlando, Florida based morning show?

That was fantastic, a once in a lifetime opportunity. I got to see a lot of colleagues, the stories and the people were interesting, it was an amazing experience.

Recently you were a guest host on Shaw TVs “The Rush” with Fiona Forbes, what was that experience like for you?

So much fun, I loved it. Ad-lib, making jokes, non chalent live to tape, easy going.

Where was your most recent trip?

Kelowna for “Gourmet & Grapes” Chef Ned Bell vs Chef Ray Bear

What is your favourite foods?

Asian food fene – from dim sum to sushi, ramen, pho

What are your favourite restaurants in Vancouver?

  • Flying Pig
  • Forage
  • Juno Sushi
  • Bao Bei

 

Pacific Sablefish Benedict

pork sausages

Hawksworth Beef Burger

Berry Smoothie

Chèvre Cheesecake

Sweet Milk Ice Cream

Jeremy had Pacific Sablefish Benedict glazed asparagus, tomato, fine herb hollandaise and a side order of pork sausages; Richard had Hawksworth Beef Burger applewood smoked bacon, aged cheddar, frites and a Berry Smoothie. For dessert, Jeremy had the Chèvre Cheesecake with green apple, walnut; and Richard had the Sweet Milk Ice Cream with red fruit, vanilla.

What do you do in your off time?

  • See friends
  • Travel
  • Share stories with people
  • Boating

Who are your Mentors?

Todd Van Der Heyden – my anchor with CTV News Channel

Who inspires you?

My mother

What has inspired you lately?

Boston Marathon bombing – fascinates me how close people can come together during tragedies.

Is there anything you want to do, that you haven’t done already?

  • More travel
  • Tell more amazing stories about amazing people

What’s next for you or what’s on the horizon?

  • More television
  • More news, less Justin Bieber & Lindsay Lohan stories

Style: a La Carte

Attire: Smart Casual

Time: Saturday and Sunday 10:30am – 2:00pm

Hawksworth Restaurant

801 W Georgia Street, Vancouver

Menu: http://www.hawksworthrestaurant.com/menus/brunch/

For Reservations, please call 604.673.7000

Stay tuned to my next guest Interview along with the next Brunch in and around Vancouver.

By: Richard Wolak

Posted in Brunch with Celebrities, Latest Tags: , , , No Comments »

Tasting Plates Vancouver Ultimate Desserts

May 18th, 2013 admin

Tasting Plates opener

On April 14th we presented the 1st ever Tasting Plates Desserts edition all over Vancouver  that showcased 8 restaurants, cafes, & bakeries.

tasting plates desserts 1

The afternoon event began inside of Rocanini Coffee Roasters where guests registered and picked up their Tasting Plates Cards. Guests were given a tour of the coffee roasting operation at Rocanini along with a coffee tasting, at registration we gave out KIND snack bars for everyone, then guests dispersed to the various participating restaurants to taste a multitude of desserts representing many different types of cuisines.

Novus TV Tasting Plates Ultimate Desserts filmed on location with Richard Wolak touring 3 eateries for their #CityLights show.

tasting plates desserts 2 tasting plates desserts 4

 

tasting plates desserts 3

Rocanini Coffee Roasters MENU

1. Kenya AA Kaiguri /Tasting profile: Floral, lemon, peach, juicy, complex acidity and sweet

2. Papua New Guinea Korgua Estate/tasting profile:i ntense floral notes, juicy body  with a sweet tropical fruit   finish.

3. Colombia San Augustin Huila/tasting profile: Rich, sweet, with citrus and chocolate notes, ending with a  savory finish

tasting plates desserts 5 tasting plates desserts 6 tasting plates desserts 7 tasting plates desserts 8 tasting plates desserts 9

Beta 5 Chocolates MENU

Our Tasting Plate will include a selection of our desserts along with mini cream puffs and samples from our chocolate kitchen.

tasting plates desserts 10 tasting plates desserts 11

Vancouver Pie Hole MENU

1. Bourbon Pecan Pumpkin Pie

2. Key Lime Pie

3. Maple French Toast Bacon Pie

tasting plates desserts 12 tasting plates desserts 13

Bella Gelateria MENU

Our Tasting Bowl will feature a surprise selection of gelato flavours specially offered for this event.

tasting plates desserts 15

tasting plates desserts 16

WE Coffee MENU

1. Signature – Espresso or Macchiato

2. Traditional – 8 oz Latte or Cappuccino

3. 8 oz Mochachino

3. 8 oz Chai Latte with Soy / Almond Milk

4. Paris Tea / decaffeinated Peppermint Tea

tasting plates desserts 17 tasting plates desserts 18 tasting plates desserts 19

The Bibo MENU

1. Tiramisù

2. Chocolate Brick

3. Chocolate Pizza

tasting plates desserts 22 tasting plates desserts 23

Bob Likes Thai Food MENU

1. TUB-TIM-KROB (AKA. CRUNCHY POMEGRANATE)

Water chesnuts, Tapioca flour, Jackfruit, Shaded young coconut,

Coconut milk, Syrup, Pomegranate, Crystal Lime candy, and Crushed Ice…

tasting plates desserts 20 tasting plates desserts 21

Trees Organic MENU

1. New York cheesecake

2. Marzipan cheesecake

3.  Coffee

The restaurants, cafes and bakeries featured many unique and tasty desserts to our guests to eat and drink throughout the event both inside and outside.

Thank you to our photographer Alvin Lee for capturing the event so well (see more photos here)

By: Richard Wolak

Posted in Latest, Vancouver Foodster Events Tags: , , , , No Comments »

Field Trip to Seattle

May 17th, 2013 admin

“FieldTrips” is either a day trip or a few days where I visit food areas of interest which may include farm visits, producers, wineries, restaurants and/or other places that people can visit. This is about offering Vancouver Foodster readers a chance to get out of town and take a “Field Trip” for the day or a few days to explore, learn, taste and experience.

Field Trip to Seattle

I visited Seattle again a few weeks ago,  driving South on Highway 99 to the border and then South on interstate 5 (regular driving time 3 hours). On this trip I decided to visit a hotel that was centrally located downtown Seattle and one that I yet to visit previously. After arriving to Seattle, I checked in at Hotel Andra which was very well situated. Located in the heart of Seattle’s retail district, a couple blocks away from shops at west lake centre, few blocks to Belltown and pike place market.

Bedroom at Hotel Andra

Granite Bar

My guestroom was high up on the 9th floor, my Superia room had 2 double beds, along with nice amenities for use during the stay, a large sitting area with granite counter bar, also had a separate vanity area with lighted mirror and leather ottoman as well as a walk-in closet.

Bathroom

The bathroom featured a separate glass-enclosed shower along with a deluxe soaker tub, deluxe amenities, crisp white Lacava sink, and grey slate flooring. Luxurious bathroom amenities include lighted mirrors, fluffy Turkish towels and our signature FACE Stockholm bath products.

Local 360

Inside Local 360

Chicken & Waffle

On Saturday morning, I headed for breakfast to the Belltown neighborhood which was located a few blocks away from the hotel. Visited Local 360 a fairly new eatery that specialized in what’s locally grown, sustainable fare, American comfort with a twist that is locally produced or farmed in the greater Seattle area and their menu looked great. It was less about a 5 minute walk from the hotel, I had the delicious Chicken & Waffle.

Local 360

@Local360Seattle

1st & Bell

Opens at 8 am for brunch on weekends.

Macrina Bakery baked goods

Macrina Bakery sweet rolls

In the afternoon I visited Macrina bakery back in Belltown, this is a café/bakery that I had visited on previous occasions, there I had a coffee and picked up some baked goods to try. I loved the Squash Harvest Bread along with the Plum roll.

Macrina Bakery

1943 1st Ave S

Seattle, WA

206-623-0919

Inside the kitchen of Serious Pie

Making the pizzas at Serious Pie

Yukon Gold Pizza

Kale Salad

I then explored some other areas of Seattle walking and driving. For dinner I decided I would stay in my cozy room and put my feet up so to speak, I headed across the street to Serious Pie to order one of my favourite pizzas to go which was the Yukon Gold Pizza, I also had their Kale Salad for the first time. I had previously visited the other location of Serious Pie, but this was the original location and it was so close to Hotel Andra.

Serious Pie

316 Virginia St, Seattle, WA

206-838-7388

On Sunday morning I went for a walk through south lake union neighbourhood which had the Space Needle in the foreground. I then headed over to Whole Foods to pick up a Gala Tude juice.

Cotterie Room

Inside the Cotterie Room

Fried Potato Omelette

Then walked a few blocks through Belltown to the Cotterie Room for brunch where I had the delicious Fried Potato Omelette that was filled with crisp fried potatoes, aged Goudagrilled onions and topped with spring onions with smashed potatoes.

The Coterie Room

2137 2nd Ave  Seattle, WA

206-956-8000

Victrolla Coffee

Espresso Macchiatto

I went for another walk this time to the Capitol Hill neighborhood to visit one of my favourite cafes, stopping at Victrolla Coffee for an Espresso Macchiatto.

Victrola Coffee

310 E Pike St

Seattle, WA

206-624-1725

Lobby area

I then headed back to the hotel to read some newspapers in the cozy seating area of the lobby before checking out.

Hotel Ändra

2000 Fourth Avenue, Seattle

TOLL FREE: 877.448.8600, T: 206.448.8600,

Stay tuned for my next Field Trip outside of Vancouver.

By: Richard Wolak

Posted in Field Trips, Latest, Travel Tags: , , , , , , No Comments »

Friday Lunch with John Orysik at Tuc Craft Kitchen

May 17th, 2013 admin

The Friday Lunch is a focus on the restaurant’s Lunch menu along with the Interview of a notable Business or Cultural leader who is joining me as my guest at restaurants in and around Vancouver. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes.

For my tenth Friday Lunch in this series, I was joined by Vancouver International Jazz Festival, Co-Founder & Media Director, John Orysik over lunch at Tuc Craft Kitchen. 

John Orysik

John Orysik was born and raised in Vancouver, he was the Vancouver correspondent at Coda Jazz Magazine in the late 70’s. He got into broadcasting and hosted jazz radio shows beginning in 1980. He then joined up with friends Ken Pickering and Robert Kerr and founded Coastal Jazz in 1986. He is the Co-founder and media director of the Coastal Jazz & Blues Society and the TD Vancouver International Jazz Festival.

You can follow the Vancouver International Jazz Festival on twitter @vanjazzfest

Have you always had an interest in music?

Ever since I was a teenager, I had a passion for it.

What type of music did you listen to growing up?

Pop music, when FM came into being, the underground 60’s stuff – jazz & classic eclectic mix, being able to choose. Bands such as the Grateful Dead, Jimmy Hendrix, Joan Baez, Muddy Waters, Howly Wolf, Charles Menges, Miles Davis, John Coltrane …….

How did you end up co-founding the Vancouver International Jazz Festival?

I was the Vancouver correspondent at Coda Jazz Magazine, long-time friend Ken Pickering was opening a Jazz Record Store. I wanted to get into broadcasting. In 1980 Cjazz radio station started and it paid well. Brought Robert Kerr into the fold with us two, talking jazz shows and festival to do concerts all year round and that is how it came to be in the late 70’s and 80’s.

What challenges a festival such as yours today in Vancouver?

  • Economic challenges
  • More competition for the entertainment
  • Rising costs for artists, venues, services
  • Since we are an iconic festival in Vancouver, we are fortunate to have attracted major sponsorship over the years, to enhance what we do and individual donors – options for the future.

What do you look for when working with media to promote the Vancouver International Jazz Festival?

To make sure they understand our message, what we do and how we do it for the community. Brings in 35 million dollars to the region annually. In terms of culture we are helping to define Vancouver as a tourism/cultural leader in the city. Creates harmony with the people in the city. Different ethnicities, age group. Music is a social give, looks past our differences and sees what we have in common. Human connection. This is what I want the media to understand.

If you could estimate the number of concerts you have seen how many would that number be?

Thousands

If you could tell me about 3 of your favourite concerts of all time which ones would those be?

1)    Caetano Veloso (from Brazil) –amazing, spellbound –at the Vogue Theatre in 1997 – so rare, only time they ever played in Vancouver.

2)    Sun Ra Arkestra – at the Commodore Ballroom in 1989/90

3)    Art Blakely’s Jazz Messengers in San Francisco in the mid 1970’s

What are your favourite foods?

  • Cook and eat a lot of Italian –fish, potatoes, salads
  • Ukranian (ancestoral food) –borscht, perogies with sauerkraut
  • Pan Asian cooking (Chinese, Japanese, Indonesian)

What are your favourite restaurants in Vancouver?

  • Tacofino Cantina
  • Campagnolo Roma
  • Peaceful Restaurant

Asparagus Soup

Parsnip Fries

Vegetable Gumbo

Chicken Confit Sandwich

John had the Asparagus Soup, and Richard had the Parsnip Fries to start. John then had the Vegetable Gumbo while Richard had the Chicken Confit Sandwich with salad.

What do you do in your off time?

  • Cycle a lot
  • Swimming
  • Reading (Dorris Bessy and Paul Auster)
  • Listen to music
  • Cooking

Who are your favourite jazz musicians?

  • John Coltrane
  • Miles Davis
  • Han Bennink

If you weren’t working in music festivals, what would you be doing?

Actor or Broadcaster

Who are your mentors?

Fraser Nicholson (he owned the Record Gallery on Robson Street) he taught me a valuable lesson that has been with me my whole life.

What has inspired you lately in general?

The sense of community that I see, especially at our huge outdoor concerts –all ages, people who love the music, smiles, appreciation, recognition, makes me feel like anything is possible.

How many entertainers/groups approach your festival?

Hundreds and hundreds of submissions

Tell me about the 2013 Vancouver International Jazz Festival, what are some of the highlights that we should know?

  • Herbie Hancock
  • Esperanza Spalding
  • Youn Sun Nah from Korea
  • The whole Innovation series
  • Vijay Iyer Trio

What does the Vancouver International Jazz Festival want to accomplish over the next few years?

Maintain the level of artistic excellence that we have been able to be associated with the last 28 years. Want to continue to be a state of the art event, discover new music, present music they already know. Meet new people, local and international community. Put Vancouver on the map as a cultural and recreational centre.

Style: A La Carte

Attire: Casual

Time: Tues-Sun  11:30am – 3pm

Tuc Craft Kitchen

60 West Cordova St, Vancouver

For Reservations Call: 604-599-8999

Menu: www.tucrestaurant.com

Twitter: @TucRestaurant

Stay tuned to my next guest Interview along with the next Friday Lunch in and around Vancouver.

By: Richard Wolak

Posted in Friday Lunch Series, Latest Tags: , , , , , No Comments »

Interview with Top Chef Canada Competitor Matt Stowe

May 16th, 2013 admin

Chef Matt Stowe

The other day I had lunch with Chef Matt Stowe at Cactus Club Coal Harbour restaurant, sitting by the window overlooking the stunning view of Coal Harbour. Before I interviewed him, we each ordered some dishes off the menu, I was a tad curious since he was the Product Development Chef for Cactus Club what he would end up ordering. Matt told me he likes to eat simple dishes with great flavours. He has been with Cactus Club for the past 3 years and within that he has spent 1-1/2 years in the development kitchen and 1-1/2 years previously in operations. Prior to joining Cactus Club he spent 5 years as the Executive Chef of Sonora Resort.

Which was your favourite challenge? — both quick fire & the elimination challenge

The 2nd episode “The Form” it was my favourite elimination challenge, I got a taste of home with the quality of the ‘local’ foods available to us.

My favourite quick fire was “The Auction” and it was fun auctioning and out bidding people. Managing your money was really important.

Which was your least favourite challenge ?

“The Pizza” where we had to make a pizza, freeze it, then bake it from frozen. As a chef it didn’t make sense for me to freeze this beautiful product first.

Ravioli + Prawn Trio

Tuna Sushi Cones

I had the Ravioli + Prawn Trio – artisan made butternut squash and mascarpone ravioli, truffle butter sauce, jumbo prawns; and Matt had Tuna Sushi Cones to start.

Which competitor were you most worried about and why?

Jonathan Goodyear – I thought he had a pretty strong background with who he worked for previously.

Which dish do you regret the most?

The Pizza – I regret not listening to the requirements of the challenge. I had to make the dough at home first, then took 20 minutes to prep the pizzas and 4-5 minutes to make them.

How can we get more local, sustainable products into large chain restaurants?

Dialogue is important to have between the restaurants, suppliers and farmers. The farmers need to go to the restaurants directly. A farm would have to be able to be big enough to supply our 23 restaurants here at Cactus Club for example. It is important to keep in mind consistency, growing season, size of products and the sugar level of products. For seasonal produce, we at Cactus Club source or have products grown for us as local as possible.

Where did you do your Audition video for Top Chef Canada?

I was fortunate to do it at Hazelmere Farms.

What are the Top 3 Things you have learned after the Top Chef Canada show experience?

1)    Learned about myself and taking criticism

2)    Time Management – working efficiently being able to flag the menu in your head to know the timing.

3)    Thing on your feet and adapt as lots of challenges were off site taking in the elements that can get in your way. Be able to fix the stakes, being creative on your feet, deviating from your plan if you have too.

Thai Red Curry Pacific Lingcod

Matt and I each had the Thai Red Curry Pacific Lingcod – seared ocean wise™ pacific lingcod, thai red curry sauce, coconut almond rice, crispy wontons, micro cilantro.

What was the process like for applying to be on Top Chef Canada?

  • I got an application and submitted it along with a 5 minute video.
  • Then there was a phone interview
  • 30 minute cooking interview

They selected 16 people to be on the show from a couple hundred submissions.

How did you get time off work to film the Top Chef Canada show?

I had to keep this all a secret when I went on the show in Toronto, I had to tell everyone that I went on vacation. I wasn’t allowed to leave the hotel in Toronto and was monitored at all times. I had no wallet, no tv and even missed my sisters wedding.

What are your plans for the future?

My goal is to stay with Cactus Club Restaurants and to one day open my own restaurant.

You can follow Chef Matt Stowe on Twitter @ChefMattStowe

By: Richard Wolak

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