For my forty sixth brunch in this series, I was joined by Radio Host at The Peak FM Edward Vint at The Teahouse in Stanley Park.

Ed Vint

Edward was born and raised in the Lower Mainland, He holds a diploma in Broadcast Journalism and his BCRPA Fitness Leader designation. He loves music, pop culture and people. He has worked in the event and music industry at MTV, Universal Music & Live Nation. Ed has been the Weekend Host at 102.7 FM The Peak for the past while and is now hosting and promoting various segments at the station.

What got you into Radio, specifically hosting on radio ?

As a kid I used to watch WKRP in Cincinnati with my parents. I played radio show with everyone around the kitchen table for years. Later I went to Columbia Academy then worked in broadcasting, then the music industry, then worked at CITR for 2 years then The Peak Radio.

What is the craziest thing you have ever done?

Going to Burning Man (10 days in the dessert with nothing, survival camping)

Have there been any notable musicians you have interviewed over the years, if so who?

• Lady Gaga
• Fallout Boy
• Rob Zombie
• Alt J

What type of music did you listen to growing up?

• Much Music
• Credence Clearwater Revival
• Top 40
• Ace of Base

What was it like working for MTV?

Unique experience and it was on my bucket list. I got a job on MTV as a Production Assistant, then did some news in their Vancouver office and it was great.

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

More than a thousand

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

1)    Janet Jackson’s The Velvet Rope Tour

2)    The Killers at the Vogue

3)    Arman Van Buren at VCC

What are 2 of your favourite music festivals that you have attended in the past year?

1)    Squamish Valley Music Festival

2)    Bumpershoot in Seattle

What foods do you like?

Italian

Fresh, local, organic

What are your favourite restaurants in Vancouver?

• Nook
• Coast
• Tacofino Commissary
• Acme Cafe

Duck Confit Arancini, Smoked Salmon Scones and Bacon Wrapped Scallop

Lobster Salad

Smoked Salmon Raft

Salmon Burger

Lemon Tart

Espresso Macchiato

Ed and Richard each had a platter of Confit Duck Arancini, Smoked Salmon Scones, and Bacon Wrapped Scallop and the Lobster Salad with Thai Vinaigrette; Ed then had the Smoked Salmon Raft; and Richard had the Salmon Burger. Ed had the Lemon Tart for dessert, while Richard had an Espresso Macchiato.

What do you want your listeners to learn from listening to you on the radio?

Share things that I think would make people happy. Give people something positive for their day and make them happy.

What do you do in your off time?

• Crossfit
• Cooking and organizing dinner parties
• Dancing with friends

Where is your favourite vacation spot (outside of Canada)?

Maui

Where is your favourite vacation spot in BC?

Okanagan

Do you come from a broadcasting family?

Not at all, my dad is in refridgeration and my mom is a teacher

What advice would you offer to a musician looking to make it big?

1)    Stay true to yourself and what you want to be as an artist

2)    Try to find a way to connect to your fans

3)    Network and meet lots and lots of people

Where was your most recent musical trip?

Robyn in Seattle

Who are your mentors?

• Tamara Stanners
• Simone Grewal
• Susie Wall

Who inspires you now?

On a day to day basis my friends inspire me to be better and the best I can be. My supporting me.

What inspires you?

Seeing other people fulfill their dreams. Whether you want to be a singer, athlete, dancer or chef.

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

• Working a little bit in myacting career
• YouTube video blogging
• A new show on The Peak FM

Style: a La Carte

Attire: Smart Casual

Time: Saturday and Sunday 10:30am – 3:00pm

The Teahouse

Ferguson Point

Stanley Park , Vancouver

Menu:  http://www.vancouverdine.com/teahouse/menus/brunch

For Reservations, please call 604.669.3281

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

By: Richard Wolak

A couple weekends ago I visited this market for the first time, as a huge supporter of the Farmers Markets in Vancouver, this was one market that I hadn’t had the opportunity to visit.

This is one of the larger of the neighborhood markets centrally located in East Van, where you will find a wide assortment of farmers some of which are there every week and others who there on select weekends through out the season.

Hannah Brook Farm

Dundarave Olive Company

Nidhi’s Samosas

Urban Ovens Pizza

Farm House Cheese

Little Qualicum Cheeseworks

Forstbaur Family Farm

From locally grown vegetables to micro greens, from pork to cheese, from samosas to ice cream, from baked goods to food trucks this market has it all and more!

Bike Valet

One unique service that is offered is the Bike Valet and you can find them just outside of the market.

Trout Lake Farmers Market

Saturdays, May 11 – October 19, 2013

9am – 2pm each week

North Parking Lot of John Hendry Park at Trout Lake

Find a map of the neighborhood here and an interactive map of the market here.

Between Templeton and Lakewood south of the 13th Avenue Alley

By: Richard Wolak

As summer approaches, we near another exciting season featuring Araxi’s famed Longtable Series. This year, we are pleased to announce a new location as part of the series – in addition to Lost Lake in Whistler and North Arm Farm in Pemberton, Araxi’s Longtable dinner is also coming to Stanley Park in Vancouver! The striking long table has a capacity of 300 people, and guests will have an opportunity to experience Araxi right in the heart of the city.

Award-winning Executive Chef James Walt will craft an exclusive four-course menu, showcasing his internationally recognized farm-to-table creations. Chef James celebrates locally sourced ingredients, and has built close relationships with the regional farming and ranching communities. As part of this year’s Longtable Series, an exclusive Farmers’ Market will be on site at the Vancouver and Whistler events, allowing guests to meet the producers and taste Chef James’ favourite ingredients in their raw form. Participating suppliers will include, amongst others, Root Down Organics and Pemberton Meadows Natural Beef. Guests attending the event at North Arm Farm can look forward to a guided farm tour with proprietor Jordan Sturdy.

Chef James says, “We are very excited about expanding our Longtable series into Vancouver, and offering three very special settings to choose from this summer. We look forward to introducing our guests to our valued producers and showcasing the vibrant flavours of BC’s harvest.”

Samantha Rahn, Araxi’s Wine Director and 2013 Sommelier of the Year, has invited some of the region’s top winemakers to partner for each dinner, giving guests an opportunity to meet and mingle with the industry’s finest talents. Each event will begin with a cocktail reception, followed by a magical family-style dinner thoughtfully paired with select BC wines.

A percentage of ticket sales will go to The Chef’s Table Society of BC, supporting regional chefs, producers and the local food industry.

DATES:

Saturday, July 27th – Prospect Point in Stanley Park, Vancouver

3pm cocktail reception.

Wines by Mission Hill + spirits by Pemberton Distillery.

 Saturday, August 3rd – Lost Lake, Whistler

3pm cocktail reception.

Wines by Quails’ Gate + spirits by Pemberton Distillery.

 Saturday, August 17th – North Arm Farm, Pemberton

3pm cocktail reception.

Wines by Le Vieux Pin + LaStella + spirits by Pemberton Distillery.

FOR TICKETS:

Neil Henderson, Restaurant Director, 604 932 4540 or longtable@araxi.com

$175.00 per person, per event

(includes reception, wine, four-course menu, tax and gratuity)

Michelle Born | Vancouver

Vancouver is home to some of the best pastry chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Star Pastry Chefs is a series of Interviews with some of the top chefs in and around Vancouver, within the interview each chef is to prepare or finish off three of his/her signature desserts.

Michelle worked in a craft store, taught workshops on knitting and crochet. She worked at Cobs Bread for 5-1/2 years baking while she had her own cake business on the side. She then worked as the Pastry Chef at Italian Kitchen and IK 2 Go for Glowbal Group. This past year she joined the Fairmont Pacific Rim as their Pastry Chef de Partie.

Did you always want to be a pastry chef?

No, I wanted to be an artist, I studied fine art extensively. Went through art school, painting, etching, sculpting, photography and I turned food into art.

Do you follow or apply a specific food design?

I take a lot of what I learned through the classes, part engineer, part seamstress to do the kinds of things that I do. You really have to think outside of the box. The only limit is your own imagination.

Where do you get inspiration?

A lot from fashion, which dictates the trends. Colours for wedding cakes, what’s hot, and what’s not. Pushing the envelopes to do things that haven’t been done (sugar artists).

How do you start your day?

With a strong cup of coffee, then it’s 1-1/2 hours commute to work. Start the day where I left off the previous day.

How did you end up where you are today designing cake masterpieces?

I started cake decorating when I was 9 years old, my sister had a cake decorating business. Did it as a family home business back in the 80’s. I discovered fondant, kept testing the boundaries, sculpting using cake and fondant like paint. Transposing classic, artistic mediums, food equivalent, transposing the artistic medium. Elevating the skill, perfecting techniques.

The 1st Dessert:

Mini Handbag Cake

Mini Handbag Cake

What is in the dessert?

Chocolate cake with chocolate butter cream, fondant covered

What was your inspiration behind this dessert?

To create the design, fashion forward and I love handbags.

Is there a pastry chef or more that inspire you?

• Julia Child –true chef that inspired me
• Ron Ben Israel –he does masterful sugar flowers
• Mike McKerry – flawless sculpted cakes
• Norman Davis – certified master sugar artist
• Zane Begg –top 10 cake decorators

Which Pastry Confectionary Tradeshows are your favourite and where are they held?

• Cake Love – held in Vancouver –biannual convention, the next one will be in 2014.
• Ices all over the USA

Show me some of the unique cakes you have made while here at the Fairmont Pacific Rim.

Saxaphone Cake

Handbag Cake for Virgin Atlantic

Handbag Cake -Fairmont Pacific Rim

How would you describe your style of cakes and desserts at the Fairmont Pacific Rim?

There is no limit, simple to extravagant, all edible. Only the imagination make things look as real as possible. Trompe L’oeitl.

Describe the most elaborate cake you have ever made?

For the most intricate cake I wanted to specify it was the cake love 2012 cake it’s was a collaboration of 5 cake artist that took over 100 hours to complete all the elements and was 4″ x 4″ and 5″ tall and featured various elements of the Vancouver skyline and attractions.

Have you taken part in any pastry or chocolate competitions?

I did the wedding cake competition in the Baking Congress 2009. I want to do more in the future.

What are your favourite chocolate shops in the Vancouver?

Thierry

What are your favourite cities in Canada for pastries?

Vancouver

What are your favourite savoury dishes to eat?

Love sushi and seafood

How many people are in your pastry kitchen? And tell me about your team.

8

If you weren’t a pastry chef what do you think you’d be doing?

Glass blowing

Stay tuned for the next chef in the Star Pastry Chef series.

By: Richard Wolak

The Winners are:

1st Place: Malone’s Bar and Grill for their Salted Caramel Waffle Wings with Zing

Malone’s Bar and Grill

608 West Pender Street, Vancouver

Tel: (604) 684-9977

Twitter: @MalonesDrinkery

Web: http://www.malones.bc.ca/

Chef Rennie Chotalal

2nd Place: Kingston Taphouse and Grille for their Confit Chicken Wings

Kingston Taphouse and Grille

755 Richards Street, Vancouver

Tel: 604-681-7011

Twitter: @TheKingstonPub

Web: http://kingstontaphouse.com/

Chef Simon McLeod

3rd Place: House Guest for their Confit Chicken Wings

House Guest

322 Water Street, Vancouver

Tel: 604-699-0249

Twitter: @HOUSExGUEST

Web: http://HOUSExGUEST.com

Thank you to all the chefs and restaurants that accepted my invitation and featured their chicken wings on the menu for the past month during this challenge.

I encourage you to visit the winning restaurants to try their chicken wings! See all the chicken wings entries here.

By: Richard Wolak

Chef Matthew Stowe — Winner – Top Chef Canada

The culinary scene in Vancouver is the best anywhere in Canada if not in North America, and as Chef Matthew Stowe said tonight we have the best of the best right here in our own back yard. I was honored to be invited to attend the Top Chef Canada Finale viewing party tonight at Cactus Club Café Coal Harbour where they threw one smashing party.

During the viewing party invited guests were treated to a taste of dishes from this past season of Top Chef Canada which Chef Matthew Stowe had prepared for the judges.

1^st dish:

Curry Cauliflower Soup

Curry Cauliflower Soup with dried apricots, currants and toasted almonds

2^nd dish:

Maple Leaf Slider

Maple Leaf Slider with maple pork patty, bacon and rickards beer jam, fresh apple slaw on a challah bun

3^rd dish:

Roasted Banana & Coconut Tapioca

Roasted Banana & Coconut Tapioca with tropical fruits ad a macadamia nut crumble

Matthew Stowe is the second Vancouver chef to win during the three-year run of the Top Chef Canada tv show. Chef Dale MacKay took top spot in the first season. I interviewed Matthew Stowe a few weeks ago which gave me some insight into Matt’s goals and his career in the culinary world. Learn more about Top Chef Canada here, Chef Matthew Stowe is currently the Product Development chef for Cactus Club Café.

By: Richard Wolak

The Vancouver International Jazz Festival presents are larger celebration of Free jazz concerts downtown Vancouver this year. All takes place around Robson Square and outside of the Vancouver Art Gallery over the weekend of June 22 & 23, showcasing musicians from all over Vancouver, Canada and around the world.

The Opening Weekend of the festival kicks off with a bangon the grounds of the iconic Vancouver Art Gallery and Robson Square with the Georgia music stage.  Featuring an arts and music village with  three stages of live performance, two outdoor licensed bistros, art installations, family and children’s activities, a community fair, artisan and food market,  introductory dance classes, busker entertainment and much more. Check out the line-up of the Robson stage as well.

There will be a free Rink Side Dance Party with DJ Kubanito at 5pm both days at Robson Square Rink.

Make sure you check out this Map to find everything on site including the Bistro, Beer Garden and more. Check out the full line-up of this years Vancouver International Jazz Festival.

By: Richard Wolak

For my forty fifth brunch in this series, I was joined by CTV News Anchor Keri Adams on The Roof at Black + Blue in downtown Vancouver.

Keri Adams

Keri Adams is a Canadian journalist who is currently the anchor of CTV News at 11:30 at CTV British Columbia. She began her career in 1995 as a photojournalist in Red Deer, Alberta, a position she held for 2 years. In 1997, she became an anchor/reporter at CFRN-TV anchoring the weekend newscasts. In 2001, she moved to BCTV as Weekend Morning and Noon News Anchor. In 2002, she moved to CTV British Columbia where she became a reporter and fill-in anchor, until being appointed to her current position in 2004. She received the prestigious Jack Webster Award for Best News Reporting in 2005.

Her first job in television was a news writer for a morning news program in Edmonton. She moved to Red Deer, Alberta to take on the challenging role of photojournalist, before moving back to Edmonton as a night reporter and eventually weekend news anchor. In 2001, she headed west to Vancouver where she worked as a weekend morning news anchor with Global Television before being hired by CTV British Columbia as a reporter.

You can follow Keri Adams on twitter @Keri_Adams

Have you always wanted to be a News Caster?

No – I thought of lots of different careers from nursing to administration. I was a singer when I was a child, landed in broadcasting cause I enjoyed writing. My parents are newshounds, the tv was always on in the house.

What is it about the News that you love?

It’s immediacy. I am interested in the information, things that would interest people and delivery of the news. When I am on the air, the performance part is wonderful to do deliver their news, and do what I love and have fun doing it.

What do you want your viewers to learn from your newscast each day?

Hopefully all the info they need, that enlightens them, learn from, the weather for the next day, more about me.

Tell me what some of the notable news stories you have reported on your news show over the years ?

1)    North Vancouver mudslide, it happened Jan 19, 2005. Where a woman was killed when homes slid down an embankment.  The information I had uncovered as part of my report was that the District of North Vancouver was aware several homes including the one involved in the slide were sitting on unstable ground. I won a Jack Webster Award for Best News Reporting.

2)    Terry Fox Marathon of Hope – we looked at his legacy as a young cancer survivor.

If you could guess how many news shows you have done over the years, how many would that be?

Thousands

How are you able to report on a news story or topic in a positive away if that particular news story is one that you either do not believe in or are personally affected?

It’s not my job to react to something that affects me personally on the air. I look at it from a non-partisan point of view.

Has there ever been a news story that you have wanted to cover and not been assigned to cover?

The North Van mudslide – I was assigned to do a different story that day. I spoke up and pushed for it to do that story and they agreed and I did it. Twelve months later I won an award for the story.

What is your favourite food?

Spaghetti

What are your favourite restaurants in Vancouver?

• Coast
• Flying Pig
• Sala Thai

Mimosas

Spot Prawn Flatbread

Rooftop Salad

Steak on a bed of Kale

Black & Blue Eggs Benny

Crab Omelette

Apple Pie with Vanilla ice cream

Mimosas were served to start. Keri and Richard shared the Rooftop Salad with jerk chicken as well as the Spot Prawn Flatbread to begin. We were then served a taste of the restaurant’s specialty steak. Keri had the Black & Blue Eggs Benny while Richard had the Crab Omelette. For dessert Keri and Richard shared the Apple Pie with Vanilla ice cream.

What is the best food you have eaten in recent memory?

Multicourse dinner at The Cannery

What was the most recent restaurant that you have eaten at?

Coast

What do you do in your off time?

• Time with my kids
• Dinner with friends
• Hiking
• Painting

Do you come from an entertainment family?

No – my sister is a high school drama teacher with a farming background

Where was your recent trip?

San Francisco

Who are your mentors?

1)    Andrew Smith – he was an Instructor at North Alberta Tech

2)    Daphne Khuene – female anchor in Alberta

What has inspired you recently?

Generally the scenery in Vancouver. Walking the hills on the North Shore, the beach with my kids.

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

• Growing, learning and trying new things
• Continue day news
• Some new hosting opportunities that can showcase more of my personality
• I would be willing to consider everything .

Style: a La Carte

Attire: Smart Casual

Time: Saturday and Sunday 11:30am – 3:00pm

The Roof at Black + Blue

1032 Alberni Street (3rd Level), Vancouver

Menu: http://the-roof.ca/

For Reservations, please call 604 637 0777

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

By: Richard Wolak

Canapes:

Tuna Tataki

Tuna Tataki

Compressed Watermelon

Compressed Watermelon

1st course:

Dungeness Crab and Tomato Napoleon

Dungeness Crab and Tomato Napoleon – heirloom tomatoes, tomato consomme, crushed avocado and tomato paint

2nd course:

Seared Scallops with an airy honey ricotta foam

Seared Scallops with peas, beet puree with lemon honey ricotta foam

Plating the next course Citrus Baked Sablefish

Plating the next course Citrus Baked Sablefish

3^rd course:

Duo of Citrus Baked Sablefish & Pacific Halibut with sea asparagus

Duo of Citrus Baked Sablefish with Israelli couscous, char chutney & Pacific Halibut with sea asparagus

4^th course:

Meyer Lemon Glazed Cornish Hen with cherry and farro wheat

Meyer Lemon Glazed Cornish Hen with B.C. cherry farro wheat in a cherry chicken jus

Pastry Chef Hans and Executive Chef Bob plating dessert

Pastry Chef Hans and Executive Chef Bob plating dessert

5^th course:

Pastry Chef Hans Pirhofer Dessert Platter

Pastry Chef Hans Pirhofer dessert platter with mint pana cotta,  profiterole and gelato and chocolate sauce and red velvet cake.

My take:

The Dungeness Crab and Tomato Napoleon was fresh and stunning in presentation, I also loved the aromatic broth in the dish. The Seared Scallops were served with an airy honey ricotta foam  made by putting the ricotta through a cheese cloth, then in a container with c2 and shake and then they add the cheese into a foam with the honey, a clever idea. The Citrus Baked Sablefish was outstanding, moist and flavourful with a wonderful char chutney, I found the Pacific Halibut to be too dry for my liking, but the cous cous very good. With the Cornish hen course I loved the pickled vegetables, and the farro, however I found the hen to be too dry for me.  As usual Pastry Chef Hans Pirhofer dessert platter was a knockout in both presentation and flavours, my favourite was the Mint Panacotta followed by the profiterole, vanilla gelato with chocolate sauce, my least favourite of the desserts was the red velvet cake but that’s always my least favourite of any dessert selection.

Café Pacifica (Lobby level of the Pan Pacific Hotel Vancouver)

999 Canada Place, Vancouver

Tel: 604 895 2480

Web:   http://www.panpacific.com/en/Vancouver/Dining/CafePacifica.html

Twitter: @panpacificvan

By: Richard Wolak

655 Burrard Street, Vancouver.

Tel: 604-639-4768

Web: www.grainvbc.com/

Twitter: @Grain_Bar

Advice: Snag a spot by the open window on sunny day. Located inside the Hyatt Regency Hotel. Many of the dishes are ideal for sharing.

Cheese and Charcuterie Board

Seared Tuna Salad (front) & Crab Louie (back)

Pamplona Chorizo Pizza

BBQ Chicken Pizza

Buffalo Mozzarella

With one of the coolest patio’s in the city, this lounge is hidden off the beaten track awaiting your discovery. On a dry day you will often see the windows drawn and diners sitting at the tables that line the street with an open view looking outward. I visited for lunch the other day with my blogger friend Sean Neild to share some of their rather large dishes, we started off with the Cheese and Charcuterie Board – ($18 for 3 meats and 3 cheeses) that came with a selection of cheeses and meats served with house-made mustard, jam, chutney, and breads. Next we shared a couple of the lunch size salads, the delicious Seared Tuna Salad ($14) with b.c. albacore tuna, arugula, heirloom tomato and cucumber dressing; along with the Crab Louie ($14) dungeness crab, romaine lettuce, hard-boiled cage free egg, hot-house tomato, asparagus and louie dressing. We then shared 3 pizzas, my favourite was the Pamplona Chorizo Pizza ($16) with pistachios, pickled onions and ricotta; followed by my 2^nd favourite BBQ Chicken Pizza ($16) all natural chicken, double smoked bacon, avocado and bbq sauce; lastly the Buffalo Mozzarella ($16) oven roasted tomatoes, confit garlic and basil this is their classic margarita pizza.

You will find a great selection from mid day thru late night of artisanal sandwiches, salads, pizza and shared plates along with an extensive selection of artisan cocktails, regional wines and craft beer. Their cocktails are creatively designed to highlight regional distilleries and fresh ingredients. Five draught handles feature the best in local breweries, and their wine program is VQA focused with selections ranging from established wineries to up-and-coming winemakers.

Review by: Richard Wolak