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Archive for the ‘Culinary Adventures’ Category

Afternoon Tea, Macarons & Ganache during Cherry Blossom Festival

March 27th, 2013 admin

To celebrate the upcoming Cherry Blossom Festival in Vancouver which takes place just as the cherry blossom trees bloom which is right about now for the next couple of weeks. A few fine local purveyors are offering products and experiences to celebrate this pinkish flowery season.

I recently indulged in Afternoon Tea with the Sakura Westcoast Tea Service overlooking the beautiful scenery of the delicate Cherry Blossom trees blooming in The Urban Tea Merchant‘s Alberni Courtyard!

To begin the Sakura Westcoast Tea Service at the Urban Tea Merchant I enjoyed a pot of the Sakura Tea one of TWG Tea’s 2013 Spring Tea Collection.

Running through- April 30th (excluding Easter Sunday)  $38 per person (minimum 2 people).

Each platter for two includes the following selection of savouries and sweets along with the tea.

Savouries: Miso-maple glazed sable fish in butter lettuce; “Lapsang Souchong Tea” chicken spoon; wasabi and smoked salmon with ponzu jelly and “Sakura! Sakura! Tea” seared tuna tataki

Sweets: TWG Tea infused macaron; TWG Tea chocolate bonbon; chevron strawberry; chocolate dipped “Matcha” Madeleine

Reservations Recommended.

Visit The Urban Tea Merchant

1070 West Georgia Street, Vancouver

604-692-0071

Twitter: @urban_tea

In addition to the tea celebration at Urban Tea Merchant, you should also visit a couple of the other places such as:

Sakura Gift Box

La Chocolaterie

Cherry Blossoms collection of ganache

4pcs Cherry Blossoms and 4pcs Strong Green Tea

$7.23 for the box

La Chocolaterie,  Richmond

(604) 214-6607

http://www.coconama.com/promotion.htm

Twitter:  @COCONAMA_CHOCO

Soirette Macaron

Cherry Blossom Macaron will be out on April  8th, it is paired with their Kagoshima Sencha tea.

Soirette Macarons & Tea

1433 West Pender Street, Vancouver

For Reservations, please call 604-558-3308

Twitter: @SoiretteMacaron

The City of Vancouver established the Cherry Blossom Festival Society in 2005 to honour the 40,000 cherry trees gifted from Japan in the 1930s. For more info on the exciting events and such happening around our community, follow the Cherry Blossom Fest @OfficialVCBF

By: Richard Wolak

Posted in Afternoon Tea Series, Culinary Adventures, Latest Tags: , , , No Comments »

Mexican Fiesta at Lubavitch Vancouver

March 12th, 2013 admin

On February 10th I was invited to attend a Mexican Fiesta dinner at the Lubavitch Centre where Chabad Catering created a delicious all you can eat meal featuring Kosher Mexican dishes created by Chef Menajem. The room was filled with families, who enjoyed an all Kosher dinner themed with dishes from Mexico.

Chicken Mole

Corn Tortillas

Shredded Beef and Onions

Tamales de Pollo

My favourite dishes of the meal were the Chicken Mole, Tacos with shredded beef and onions along with the Tamales de Pollo.

Q & A with Chef Menajem Peretz

Can you tell me how the Mexican Fiesta came about?

Since I moved here their have been a lack of options when it comes to kosher food it is always frustrating, although we do have a few restaurants/cafeterias in Vancouver, there aren’t many choices out there.

In December we started planning something for families to do on the 24th of December, and we did an All you can Eat Chinese  food, after a great event I decided to do ethnic food once a month.

I lived in Mexico back in 2000, and I wanted expose the community into more authentic Mexican Food.

Actually after this coming Passover we have planned to do an All you can Eat BBQ dinner.

Was this your 1st theme kosher dinner or have there been others?

As a mentioned before I did the Chinese Dinner and back in Ottawa we always created theme dinners.

Could you explain your kitchen setup, as I understand this dinner was kosher and was meat oriented

I run a 100% kosher kitchen I have both facilities (Meat and Dairy), in the case of the Mexican dinner I decided to use the meat kitchen considering that I had more dishes to offer, but when the time is right and we plan an Italian dinner I will choose the dairy kitchen.

What type of food does Chabad Catering offer in addition to these theme dinners?

We are a catering company, but we go above and beyond for our customers to design the entire party. Although we are located in Vancouver we service our clients at any location in need. From weddings in Whistler to a party in Victoria or a family reunion in Banff we move all our equipment to the location, my policy is to please my customers in any need or circumstance.

When is your next theme dinner and what will the theme of the cuisine be?

I am Originally from Argentina, so the next theme dinner after Passover will be an All you can eat Argentina BBQ.

The dinner was held at the Lubavitch Centre at 5750 Oak Street in Vancouver. If you are interested in having your event catered with Kosher cuisine, contact Chef Menajem Peretz at Chabad Catering.

By: Richard Wolak

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From Farms to Forks

October 24th, 2012 admin

Chef Andrea Carlson (M) and her team plating their dishes!

On August 21st I attend a wonderful fundraiser that benefited Growing Chefs, it was From Farms to Forks 3. It was a Kitchen Party like none other, this was a culinary adventure held at the Pacific Institute of Culinary Arts, 15 chefs prepared a variety of dishes that were served in a multitude of kitchens throughout the culinary school.

Shawn Chesney of Oyster Express shucking oysters

Some of the city’s most prominent chefs and mixologists and the region’s best growers and producers put together a fun night of  canapés, B.C. wine and beer pairings, cocktails, and tasting stations! Emceed by Margaret Gallagher and Fred Lee who kept us all entertained through-out the evening.

Cauliflower Croquette from The Acorn

Vegetable Sausage Roll from C Restaurant

Smoked Steelhead from Tableau Bistro

Chef plating dishes

Burdock & Co chefs plating dishes

Pickled Crab Apple and Spicy Slopping Hills Pork Croquette from Kale & Nori Culinary Arts

Steak Frites from Les Faux Bourgeois

Stunning presentation of the Helmers Sieglinde Potato Tarts by Culinary Capers Catering

Helmers Sieglinde Potato Tart by Culinary Capers Catering

Smoky Sawmill Bay Oyster Bao by Fat Dragon Bar-B-Q

The Growing Chefs kids overseeing the Silent Auction

The participating restaurants included:  The Acorn, Burdock and Co., C Restaurant, Cocolico, Fat Dragon BBQ , Culinary Capers Catering, Kale and Nori Culinary Arts, King Pacific Lodge, La Quercia , Les Faux Bourgeois , Minami Restaurant, Oyster Express, Pair Bistro, Provence Restaurants, Tableau Bar Bistro, The Pear Tree Restaurant, West, YEW Restaurant.

Rhonda Viani, Pastry Chef of WEST with her Apple Spice Cake

Pear Tart from Minami Yaletown

Box of Chocolates from Beta5

There were delicious desserts along with a selection of cheeses and a sweet box of chocolates from Beta5 for everyone to take home.

By: Richard Wolak

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Taste of Yaletown 2012

October 17th, 2012 admin

Last night I previewed 3 very different restaurants in Yaletown, I travelled the world without leaving the neighborhood from Thai to Japanese to Italian! The main purpose of the Taste of Yaletown is just that to taste food at restaurants you may have not dined at previously. I chose these 3 restaurants for a reason, I hadn’t eaten dinner at any of them in the past, each was a new tasting experience for me, hopefully will be a new tasting experience for you and your friends as well!

Yaletown L’Antipasto

The Yaletown Business Improvement Association presents the 8th annual Taste of Yaletown event October 17 – 27th, 2012.  The menus vary at each of the restaurants, you will find that they range from $25-$45 depending on the restaurant for a three-course tasting menu, you can find the list of participating restaurants here for this year’s Taste of Yaletown.

One of my experiences last night was dining Japanese at Bistro Sakana, such a wonderful restaurant in the heart of Yaletown who has been around for 7 years, can’t believe it took me that long to visit.

They are offering the $35.00 menu where you receive all these 3 courses as your meal.

Wild Sockeye Salmon Miso Chowder

Appetizer

Wild Sockeye Salmon Miso Chowder - a delicious rich creamy salmon & miso chowder.

Signature Sample Platter

Entrée

A Signature Sample Platter including all of the following:

Wild Sockeye Jalapeno Aburi “Hakozushi”

sockeye salmon layered with rice, box pressed, flame torched, and topped with jalapeño slices

Toro Red Chili Aburi “Hakozushi”

albacore toro marinated in Junmai sake & miso, layered with rice, box pressed, flame torched, and topped with red chili and key lime slivers

Teppan Roll

fresh tomato, Hotate scallop sashimi, fresh bocconcini mozzarella & home-made shiso-basil pesto, rolled up with rice, lightly sauteed and plated with a rim of aged balsamic reduction and unfiltered extra virgin olive oil

Nasu Dengaku

traditional baked Japanese eggplant with aka miso sauce, served on brown rice risotto

Ginger Citrus Hamachi

fresh yellowtail sashimi layered with pink grapefruit sections and drizzled with a soy-balsamic vinaigrette

Oka San’s Rich Chocolate Brownies

Dessert

Oka San’s Rich Chocolate Brownies

rich dark chocolate brownies served warm with dark chocolate sauce & vanilla bean gelato

You can find Bistro Sakana at 1123 Mainland Street, call to reserve (604) 633-1280 and follow them on twitter @BistroSakana

Another one of my experiences was to Yaletown L’Antipasto for an Italian dining experience. The restaurant opened in Yaletown almost a year ago and again I found another gem last night which took me almost a year to visit.

This restaurant is offering a $25 menu as well as a $35 menu, I sampled selections off of both menus and since I was dining alone I had taster size portions.

Celeste Salad

Appetizer

Celeste Salad (offered on both the $25 and $35 menus)

organic spring greens, Chevre goats cheese, dried cherries, almonds, balsamic vinaigrette

Saute di Vongole

Appetizer

Saute di Vongole (offered on the $35 menu)

saute of Manilla clams in olive oil, garlic, white wine & chillies

Lobster & Crab Ravioli

Entrée

Lobster & Crab Ravioli  (offered on the $35 menu)

in a fresh tomato sauce, arugula & tiger prawns

Risotto with Porcini Mushrooms

Risotto with Porcini Mushrooms  (offered on the $35 menu)

Tiramisu

Dessert

Tiramisu (offered on both the $25 and $35 menus)

Affogato

Affogato (offered on both the $25 and $35 menus)

Italian Hazelnut gelato with a shot of espresso

You can find Yaletown L’Antipasto at 1127 Mainland Street, call to reserve (604) 558-1174 and follow them on twitter @Lantipasto

Another one of my experiences was to Urban Thai Bistro for a Thai dining experience. The restaurant has been in Yaletown for over 11 years, I had previously taken a cooking class as well as attended one of their anniversary parties in the past, this was my first dinner experience.

This restaurant is offering a $25 menu as well as a $35 menu, I sampled selections off of both menus.

Goong Noon Hae Deep

Appetizer

Goong Noon Hae  Deep (offered on both the $25 and $35 menus)

fried tiger prawns wrapped with noodles, served with tangy plum sauce

Are Han Jaan Bhed

Entree

Are Han Jaan Bhed (offered on the $35 menu)

boneless roasted Long Island duck stir-fried with Thai chili, onions, green bean, bell peppers & fresh basil

 

Deep Fried Banana with Mango Ice Cream

Dessert

Deep Fried Banana with Mango Ice Cream (offered on both the $25 and $35 menus)

You can find Urban Thai Bistro at 1119 Hamilton Street, call to reserve (604) 408-7788 and follow them on twitter @urbanthai

View the other Taste of Yaletown restaurants menus.

By: Richard Wolak

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East Meets West at West Restaurant

September 19th, 2012 admin

Chef Quang Dang (L) & Chef Jeremy Charles (R)

On August 28th I attended an extraordinary dinner that featured two of this countrie’s finest chefs in a seven course dinner. Executive Chef Jeremy Charles of Raymonds Restaurant in Newfoundland and Executive Chef Quang Dang of West Restaurant in Vancouver, each of these stellar chefs and their teams created 3 courses along with canapés from their own region of Canada where East Meets West literally. The last course was created by West Restaurant’s Pastry Chef Rhonda Viani. This dinner was actually a follow-up to one that was held at Raymonds last year where Chef Quang Dang participated in a dinner organized by them.

Sous Chef Peter Burt of Raymonds Restaurant

Not only was this the best dinner experience I had during the past year, it was one that was truly memorable on all counts. Chef Jeremy Charles brought his Sous Chef Peter Burt with him along with their Restaurant Director & Wine Director Jeremy Bonia; and Chef Quang Dang had his Sous Chef Alex Hon by his side along with the West Restaurant Director & Wine Director Owen Knowlton and also featured their Pastry Chef Rhonda Viani.

Yarrow Meadows Duck Rillettes with sharing farm garlic and balsamic gel (West Restaurant)

Marry Lester’s Pickled Beet and 18% house cultured yogurt (Raymond Restaurant)

The dinner was all about parings fine food from the East and West paired with fine wines from the East and West which resulted in a deliciously wonderful dinner and a sold out house at West. The reception featured West Restaurant’s Northern Razor Clam Ceviche, Granville Island Sake Yuzu emulsion and the Yarrow Meadows Duck Rillettes with sharing farm garlic and balsamic gel. Raymond Restaurant presented their Newfoundland Snow Crab along with Marry Lester’s Pickled Beet and 18% house cultured yogurt. The reception wine was Laughing Stock Rose 2011, Okanagan Valley (BC).

Cape Scott Halibut Cheek Salad with cucumbers, melon and lemon vinaigrette (West Restaurant)

The first course was presented by West Restaurant, Chef Quang Dang and his team prepared a Cape Scott Halibut Cheek Salad with cucumbers, melon and lemon vinaigrette which was paired with the Tantalus Vineyards Riesling 2011, Okanagan Valley (BC). I was fortunate to be sitting with both suppliers of this wonderful pairing Jenice Yu of Fish (supplier of the Halibut) and Eric Savics (owner of Tantalus).

“Jiggs Dinner” Split Pea Agnolotti, carrots and turnips, pork hock jus (Raymonds Restaurant)

The second course was presented by Raymonds Restaurant, Chef Jeremy Charles and his team prepared their “Jiggs Dinner” Split Pea Agnolotti, carrots and turnips, pork hock jus that was paired with Charles Baker Riesling “Picone Vineyard” 2010, VQA Vinemount Ridge.

Atlantic Cod from Burgeo with Newfoundland parsnips, smoked onion reduction (Raymonds Restaurant)

The third course was presented by Raymonds Restaurant, the Atlantic Cod from Burgeo with Newfoundland parsnips, smoked onion reduction, paired with Closson Chase Chardonnay “South Clos Vineyard” 2010 VQA Prince Edward County.

Lostock Farms Saddle of Rabbit with chanterelles, Walla Walla onion fondue and mustard emulsion (West Restaurant)

The fourth course was presented by West Restaurant featuring the Lostock Farms Saddle of Rabbit with chanterelles, Walla Walla onion fondue and mustard emulsion, paired with the Tantalus Vineyards Chardonnay 2010, Okanagan Valley.

Wild Newfoundland Partridge with steel cut oats, fois gras, pickled quail egg, thyme, partridge berry jus (Raymonds Restaurant)

The fifth course was presented by Raymonds Restaurant, Wild Newfoundland Partridge with steel cut oats, fois gras, pickled quail egg, thyme, partridge berry jus, paired with the Ravine Cabernet Franc Reserve “Picone Vineyard” 2010, VQA Vinemount Ridge.

Wild Black Berry Glazed Elk Striploin with Helmer potatoes, confit sungold tomatoes, brown butter elk reduction (West Restaurant)

The sixth course was presented by West Restaurant, Wild Black Berry Glazed Elk Striploin with Helmer potatoes, confit sungold tomatoes, brown butter elk reduction that was paired with Laughing Stock “Portfolio 2009”, Okanagan Valley.

White Chocolate Ice Cream Dome with roasted Apricots with white nectarine and cinnamon oat crumble (West Restaurant)

The last course was presented by West Restaurant’s Pastry Chef Rhonda Viani who prepared a White Chocolate Ice Cream Dome with roasted Apricots with white nectarine and cinnamon oat crumble, that was paired with the Pillitteri Estates Riesling Ice Wine 2008, Niagara on the Lake (ON) making the dessert and East meets West pairing.

Sous Chef Peter Burt (L), Executive Chef Quang Dang (M), Executive Chef Jeremy Charles (R)

West Restaurants Chefs Team

To finish of this outstanding dinner we were served a selection of Petit Fours along with tea and coffee.

West Restaurant is located in Vancouver at 2881 Granville Street.

By: Richard Wolak

Posted in Culinary Adventures, Latest, Pairing Dinners Tags: , , , , , No Comments »

Experiencing the Richmond Night Market

September 3rd, 2012 admin

On Saturday night my friend Nikki Caine and I visited this market for the first time, I know this may come as a surprise to you, how is it possible that I haven’t been before, well it’s true. I first thought we would check it out, spend an hour and or so, we quickly discovered that this was going to be a night long experience, we then spent 4 hours eating our way around the market.

Pazza Rella Pizza

Margerita Pizza – Pazza Rella Pizza

Salami Pizza – Pazza Rella Pizza

Our 1st stop was to Pazza Rella Pizza and believe me this was a good idea, Neapolitan style pizza made in a wood burning oven that is on a food truck, very cool and a great experience. Nikki and I shared two pizzas, the Margerita (fior di latte cheese, tomato sauce, basil) and the Salami (salami, cheese, tomato sauce), you can find these two wonderful women pizza makers and their truck at this market every weekend through October or follow them on twitter @PazzaRellaPizza

Roti Canai

Making the Roti at Roti Canai

Chocolate Roti at Roti Canai

Our 2nd stop after running into my friend Russel Co (he is an experienced Richmond Night Market visitor who happily gave us some helpful eating tips and the best BBQ spot, more on that later in the post) was at Roti Canai and we ordered the Chocolate Roti. My friend hadn’t tried Roti before which I couldn’t believe, so we ordered it and since I hadn’t had chocolate in Roti before I thought heck let’s try it and so glad that we did, this was delicious!

Tip: Since it’s always crowded and there are line-ups almost everywhere, throw out the notion of eating savouries then dessert and mix it up.

Georgio’s Pinoy BBQ

Georgio’s Pinoy BBQ

Our 3rd stop was to Georgio’s Pinoy BBQ  (this was Russel’s pick, he said it was the best BBQ at the market) we waited and we watched them barbq the meat, then it was time to indulge in BBQ Pork on a skewer and it was flavourful.

As we walked up and down the aisles of food stalls, some we looked at such as the Deep Fried Dessert Bus (we couldn’t eat here,  it wasn’t a food of choice for us, however the line-up was deep) people were lining up for deep fried mars and snickers bars, even deep fried cheese cake.  We continued walking.

Japanese Rice Burger & Fries

Japanese Yam Fries with honey garlic sauce

Our 4th stop was at Japanese Rice Burger & Fries and here we ordered the Japanese Yam Fries with honey garlic sauce and this was yum, again we were sharing and this was a good dish to share.

making Dragon Beard Candy

We were so curious after hearing about Dragon Beard Candy, having no idea as to what that was, we visited their stand to watch and talk, discovering that it is a Chinese version of Cotton Candy, we will indulge in this treat next time.

Mango Yummy

Mangos, Vanilla Ice Cream & Shaved Ice at Mango Yummy

Our 5th stop was at Mango Yummy (this was the favourite pick of the women who work at Pazza Rella Pizza and we took their suggestion), it all looked good, we settled on the Mangos & Ice Cream with shaved ice and again sharing was the right thing to do, this was delicious and was one of my favourite dishes of the night.

More walking around we saw a stand that jumped out at a me more in awe, I had no idea what Itofu was selling, so I had a closer look, I was curious as to what Tofu with Black Sugar was, they saw me being very curious and then offered me a taste which I happily had and decided to try that dish another time.

Walked by Le Tigre Cuisine, I knew that these guys also have a food truck located downtown during the week, since they had quite the line-up I decided I will wait and visit their food truck one day soon.

Rotato

Making Rotato

Seasoning our Rotato

Caramel Rotato

Our 6th stop was at Rotato, obviously this is one of the most popular stands at the market, this one seemed to have the longest line-up all night long, so we decided why wait an hour earlier in the night and we made it our last stop of the night at 10:30 pm and waited about 10 minutes. We shared the Caramel Rotato, now if you haven’t been to this market you may be wondering what a Rotato is, besides the cool name, it is actually a potato that was sliced up in some sort of twisted machine, then skewered on a stick and deep fried. Then after you choose your flavour (they have savoury and sweet flavours) they sprinkle it all over and voila you are served your Rotato –this was really good, worth the 10 minute wait, not sure if it is worth an hour wait but you can be the judge.

Tip: You need good walking shoes, wear dark clothes (if you wear white any food that lands on you will show), and take a long a sweater or light jacket.

Tip: Don’t drive to this market, take Canada Line like we did, it’s quick and so easy.

Tip: There is a long line-up to get in and it moves quite fast.

Tip: It is cash only for entrance as well as at most of the vendors.

Cost: $1.50 per person to enter

Hours: 7pm – 12:30am

Open: Weekends at night only thru the summer until October

Location: 8351 River Road, Richmond and here is a map on how to find it.

We also walked around all of the non-food stalls and saw all sorts of neat items, the item that stood out the most was the cases for iphones, this is one popular item which can be found at the 10+ stalls throughout the market. On the food side there were 88 Food stalls and on the other side at least 200 stalls, so expect to do lots of walking and most of all lots of eating at this market.

By: Richard Wolak

Posted in Culinary Adventures, Latest, Tours Tags: , , , , , , , , , , , , , , No Comments »

Eating Italian with Ricardo’s

June 28th, 2012 admin

Chef Ricardo Scebba

It’s no secret that I love Italian cuisine, whether eating in Rome, Vancouver or elsewhere, the food of Italy is about delicious food and enjoying. I recently attended a media dinner in Vancouver with Chef Ricardo Scebba, he and his wife Sue Miller co-own Ricardo’s Mediterranean Kitchen in Kelowna. I have yet to visit their restaurant, I would like to do that some-day soon. On this night it was all about cooking with Chef Ricardo and eating dishes off his restaurant menu in the comfort of a rooftop celebration with friends in Kitsilano.

Caprese Salad on Skewers & Cauliflower Fritters

The dinner was so much fun as we each took turns in cooking up one of the dishes with Chef Ricardo. Each dish was delicious and gave me insight into the menu they serve in their Kelowna restaurant. We started with some Antipasti to get a taste of what was to come, followed by a light Caprese Salad on skewers and Cauliflower Fritters which was very unique and delicious.

Making the Pernod Spot Prawns

Pernod Spot Prawns

It was then my turn to assist Chef Ricardo to make the Pernod Spot Prawns and into the kitchen I went wearing my apron and all. Chef Ricardo makes things look so easy, making this dish was much harder then it looked.

Spaghetti Puttanesca

Wild Salmon Al Dresco, Lemon Caper Dill Cream Sauce & Local Vegetables

The next dish was the Spaghetti Puttanesca, followed by the Wild Salmon Al Dresco, Lemon Caper Dill Cream Sauce & Local Vegetables and the Concetta’s “Turkey Only” Polpette (Meatballs) rounding out the savoury dishes.

Strawberry Tiramisu with Local BC Strawberries, Hazelnut Semi-Freddo, Amaretti Cookies

Happily there was a wonderful dessert to provide the perfect ending to a meal on the terrace.; I loved the Strawberry Tiramisu with Local BC Strawberries, Hazelnut Semi-Freddo, and Amaretti Cookies.

If you are ever in the Okanagan, specifically in Kelowna, make sure you make a reservation to eat at Ricardo’s Mediterranean Kitchen at 415 Commonwealth Rd in Kelowna. You can reach them by phone at Phone 250-766-6810 or visit them online at http://ricardos.ca/

By: Richard Wolak

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Joy of Feeding

June 15th, 2012 admin

Last Sunday I spent the afternoon at a joyous event, the Joy of Feeding! The setting was UBC Farm in the sunshine with 16 multi-cultural home cooks set-up under the tents and serving up their recipe of choice to the hundreds of people in attendance.

Koshary an Egyptian dish

David Long and his dish from Vietnam

Mexican dish Agua Chile (Spot Prawn Ceviche) made by Christian Sida-Valenzuela.

Pastel de Choclo from Javier Campos

I loved the Pastel de Choclo from Javier Campos – a dish from Chile made with corn, chicken and beef. I also loved the flavors in the Vietanmese Green Papaya Salad with Peanuts that was made by David Long. Then there was the delicious Koshary an Egyptian dish made by Azza Sedky, along with Mexican dish Agua Chile (Spot Prawn Ceviche) made by Christian Sida-Valenzuela. The Baked Kibbeh a dish from Syria made by Suzan Anbari was very unique and delicious as well.

Chocolate Pudding from Jana Tyner (Canada)

Swedish Vetebrod (Sweet Cardamom Bread) from Elin Blomkvist

The Canadian Chocolate Pudding from Jana Tyner was heavenly, as well I loved the Tsimshian Nation sweet Fry Bread from Lori Bryant and the Swedish Vetebrod (Sweet Cardamom Bread) from Elin Blomkvist.

Annette Rawlinson and the Kale Chips

Annette Rawlinson and Tina Fineza were making and baking delicious Kale Chips with the kids.

Musician - Dan Mangan

Asides from the delicious food, there was music and we were all treated to a special guest performance by musician Dan Mangan who did a guitar solo that had everyone singing along. The rest of the afternoon saw other great musicians rock the farm and in the end the cooks were dancing along with everyone!

Stage filled with all 16 Cooks

It was a foodie folkfest and it was delightful, organizers behind this ever successful event were Meeru Dhalwala, and Mary Mackay along with an amazing team.

By: Richard Wolak

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