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Posts Tagged ‘Gastown’

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 »

Friday Lunch with Linda Tanaka at Catch 122

May 10th, 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 ninth Friday Lunch in this series, I was joined by Vancouver Folk Music Festival, Artistic Director, Linda Tanaka over lunch at Catch 122.

Linda Tanaka

Linda Tanaka grew up in Northern Manitoba, she then spent some years living in Toronto. In the late 1980’s she moved West with her husband settling in the Salmon Arm area where she founded the Salmon Arm Roots and Blues Festival which she had built into a nationally ranked folk-music gathering. In 2008 she left Salmon Arm and moved to Vancouver to take over the position of Artistic Director at the Vancouver Folk Music Festival where she resides today, leading this internationally re-known music festival.

You can follow the Vancouver Folk Music Festival on twitter @VanFolkFest

Have you always had an interest in music?

Yes, listening to my radio, grew up in Northern Manitoba. In Toronto living there I used to spend all my money going to shows.

How did you end up becoming the Artistic Director of the Vancouver Folk Music Festival?

Previously I was at the Salmon Arm Music Festival and I was asked to take over as the Interim Director of the Vancouver Folk Music Festival. Then I had to apply for the position for the festival the year after.

What drives you to succeed leading such an esteemed music festival in Vancouver?

I want to see the festival do well, this is the 36th year. Previously the festival didn’t have a budget, now we have this and we have to draw headliners to bring in the crowd.

What challenges a festival such as yours today in Vancouver?

  • Costs keep rising – infrastructure
  • We have to truck grey water off site, phone lines and fencing
  • Being in a better financial situation, to be able to compete for the artists we want.
  • Have to have a mix of Canadian, BC, City, female and male, lots of as many general targets we can do.
  • Housing of the artists
  • Sponsorship

What do you look for when artists/entertainers work into this Folk Music Festival?

  • I am looking for artists that are ethical, and align with the festivals philosophy.
  • Political artists fighting for a cause.
  • To satisfy the audience – women, gay & lesbian and others
  • Draw a new audience including younger people.

How did you put together the Workshops at the festival?

I do research to see which musicians are friends with each other, sometimes I just guess and it works. Watching You Tube videos of the bands/artists to see if they would work together.

Are the Musicians experienced with doing Workshops from other festivals?

Workshops are a Canadian festival thing, many of the artists have never collaborated like this before, some are not comfortable to do it.

Tomato Soup

Toulouse Salad

Duck Leg Confit

Espresso Macchiato

Linda had the Tomato Soup and Toulouse Salad with House-made toulouse sausage, slow roasted cherry tomato, fennel, arugula, frisée, sherry vinaigrette; Richard had the Duck Leg Confit dijonnaise, caramelized onion, brie cheese, baguette with fries and an Espresso Macchiato.

What are your favourite foods?

Dark chocolate

What do you do in your off time?

  • Gardening
  • Sewing
  • Travelling

Where was your most recent trip?

Conference in Greece and Istanbul

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

Fabric arts or a Bed/Breakfast

Who are your mentors?

Phyillis Stenson –artistic director of the Harrison Festival of the Arts

Terry Wickham –Edmonton Folk Festival

What has inspired you lately in general?

When I discover a new artist

How many entertainers/groups approach you for the festival?

Hundreds

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

Mainstage

  • Kathleen Edwards  -Friday night
  • Sierra Leone’s Refugee All Stars – Friday night
  • Hayden – Friday night
  • Delhi 2 Dublin – Friday night and all weekend

Workshops

  • Hurray for the Rifraf
  • Coldspecks
  • The Latchikos from Ireland
  • Raghu Dixit Project from India
  • Hanggai from China
  • Anthony Joseph and the Spasm Band from England
  • Debo Band from New York

 Has Social Media played a significant role for the Vancouver Folk Music Festival?

Yes but we should be using it more, we are looking at doing more.

What do you want to accomplish with the Vancouver Folk Music Festival over the next few years?

  • Become more sustainable
  • Continue to build a younger audience
  • Be able to add a Thursday night into the festival

Style: A La Carte

Attire: Casual

Time: Mon-Fri 9am -4pm

Catch 122 Restaurant 

122 West Hastings Street, Vancouver

Menu: http://catch122.com

For Reservations call 604-731-3474

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 »

Chef Jimmy Stewart

May 8th, 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 Jimmy Stewart

Jimmy attended Dubrulle International Culinary Arts in 2005 right after he graduated high school, he lasted 6 months. While at school, he worked at The Beachside Café in West Vancouver for 6 months until it closed. He then worked at CinCin as a prep cook for 4 months, was then promoted to  Chef/Garmange, moved up the ladder after 2 years. He tried to get a job at Lumierre and bugged Chef Dale Mackay everyday for 2 weeks, he finally got in to stage. Dale then hooked him up with a job in England at Maze (Gordon Ramsey’s restaurant), Jimmy stayed in England for 1-1/2 years, then went to The Ledbury (Maze competitor) to be the demi Chef de Partie (The Ledbury was amazing and so different than Maze) he was part of the team that made pastry (was there for 4-1/2 months). His visa expired and he had to return to Canada, he ended up going to Windsor ( to follow his girlfriend whom he met while in England) where he lasted 2 months. He then moved to Toronto and worked at Colburn Lane ending as a Jr Sous Chef. Then worked as the Raw Bar Chef at Origin for 4 months, he then moved back to Vancouver and went straight to DB Moderne. He then quit his job and moved to Whistler to go snowboarding, ended up getting a job as a Dishwasher at The Bearfoot as that was all he wanted to do, He didn’t want the responsibility he wanted to snowboard. Andre and Chef Melissa wouldn’t let him be a dishwasher, he was then hired to work in the kitchen as the Sous Chef. From there he applied to Top Chef Canada. Jimmy auditioned for the show and got on the show, came in 6th place. After the show he went back to The Bearfoot in Whistler and worked as the Exec Sous Chef for a year. Moved to Vancouver and took a job with Gourmet Syndicate working on the Roaming Dragon food truck for 6 months, he was helping out at Fable Kitchen as well, through a connection he got an interview at House Guest and soon-after joined House Guest in early 2013 as their Executive Chef.

You can follow Chef Jimmy Stewart on twitter @JimmyCStewart

What are the top 3 things you have learned in the past few years?

1)    Importance of your palette

2)    Follow your instincts

3)    Be happy – got to have fun

Where did you learn foraging?

Brett at  The Ledbury – I saw the food at Noma (Denmark), took a trip to the Yukon, met up with a woman who showed me everything that was growing there, I learned so much. Then while I was back in Whistler, I went walking and picked stuff in the woods. All types of mushrooms and weeds, and took it to work at The Bearfoot, from pine shoots, cranberries and more.

What does Presentation on the plate mean to you?

At The Ledbury, Colborne Lane, and CinCin –It’s all about what’s there, tell a story with your food and it has to taste really good. (Passion behind the dish and presentation).

What is your Favourite Food?

Fried Chicken – (Chicken Karage with scallions, and Japanese Mayo).

What are your favourite Restaurants outside of where you work?

  • L’Abbotoir
  • Gyoza King
  • C Lovers

Name 5 Ingredients you love to cook with

  1. Ramps
  2. Asparagus
  3. Pig cheek
  4. Offal
  5. Tuna

The First Dish:

Winter Salad

Winter Salad

Osaka Mustard leaves

Wild Mushroom leaves

Nastertions

White Pea shoots

Lemon balm

Salad burnet

Quebec ash goat cheese

Ruby beets

Yellow beets

Heirloom carrots

Brussel sprouts

Shared button mushrooms

Pickled Shimiji mushrooms

Beech mushrooms

Pickled carrots

Pickled celery

Red chicory

Hazelnuts

Hazelnut oil

Mushroom puree

Mushroom soil

Buttermilk dressing

What was your inspiration behind this dish?

My fave dish I ever made under another chef. I wanted to take it to the next level, I wanted to make now early in my career.

How did you get a Tuna Tattoo?

I was living in Toronto, the restaurant closed for the day due to a power outage, I went out with a bottle of rum with the other chefs, went to Chinatown and ate then went back to my house and we all drank. Me and the meat cook went out to get tattoos, she got a pig tattoo and I got a tuna tattoo.

The Second Dish:

Prawn Tacos

Prawn Tacos

House made taco shell (soft corn, gluten free)

Syrachi mayonnaise

Suchoy cabbage

White gulf prawns

Rempha

Yuzu mayo

Pickled daikon

Radish

What was your inspiration behind this dish?

Girls, the ladies came in and ate tacos like the guys and not feel bad about it.

How do you create the dishes you do to appeal to everyone?

I want to appease the date night people, the late night crowd, people love brunch and I love brunch. I’m researching food and products. Learning to put myself in the diners shoes, I go out and I appreciate what other restaurants do as well.

Who are your Mentors?

Dale Mackay

Mellissa Craig

Brett Graham

What has inspired you lately?

  • Aprons for Gloves –community and be so tight together.
  • The ingredients
  • The colour green

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 »

Brunch with Gig Morton at House Guest

March 15th, 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 thirty ninth brunch in this series, I was joined by Actor, Singer, Dancer, Gig Morton at House Guest in Vancouver talking about Acting, Singing, Dancing and more.

Gig Morton

Gig Morton is an almost 17 year old Canadian actor who grew up in Courtenay on Vancouver Island, Morton is a six time Young Artist Award nominee, best known for his role as B-Dawg’s boy, “Billy” in four installments of the Air Buddies film franchise, Air Buddies, Snow Buddies, Space Buddies, and Santa Buddies, as well as for his co-starring role as “Derby” on the Canadian teen sitcom, Mr. Young since the show began.

After discovering his love for musical theatre, Morton would go on to appear in numerous musical stage productions, including lead roles in the Vanier Senior Secondary’s production of Adventures in the Forest, the Red Room Studio’s production of Oliver! and the Courtenay Little Theatre’s production of Peter Pan.

You can follow Gig on Twitter @GigMorton

When did you begin your acting career?

I started community theatre when I was 7 years old. My older siblings were doing it, my mom asked me to give it a try and I loved it.

What was your favourite role you ever played in a Theatrical production?

The Wizard of Oz, the director liked how I listened so well for a 7 year old. I was lucky, the Director gave me a bunch of rolls, I ended up playing the “Fireball” in Rainbow Youth Theatre’s production.

What is your favourite episode of Mr Young that you have acted in thus far and what was the premise?

‘Mr Dog’ – premise was Adam Young watching a nomination of the Nobel peace prize. To find evidence that Adam’s research was stolen, Derby goes undercover as a blind professor’s seeing-eye dog.

What do you love most in ranking order being an Actor, Singer or Dancer

Actor, Dancer, Singer

What were your most recent acting roles?

Mr. Young

Tell me about Tap Dancing, what do you love about it and does it come natural for you?

I started when I was 10 years old, though when I was 6 years old I didn’t have the patience for it. A few years later it came naturally for me and it is something I will do for the rest of my life. Jim Hibbard at Harbour Dance is my teacher and he has worked in the business big time over the years.

What do you do in your spare time?

  • Play video games online with friends
  • Watch movies, tv and plays
  • Study with my acting coach

What is your favourite food?

Sushi

What are your favourite restaurants in Vancouver?

Milestones

Breakfast Poutine

Chicken & Waffles

Gig had the Breakfast Poutine and Richard had the Chicken & Waffles.

Is there a role you wanted to play that you didn’t get after auditioning? If so, what was the role and in which play, film or tv series?

Auditioned for Modern Family in the role of ‘Luke’

Also

‘Rita’ did the pilot for a US TV show

How does a Child Actor make it growing up in a small town?

Being home schooled really helps, I had a lack of friends, so I focussed more on work and distractions. I was able to dream big, it’s all about focus, and working as much as you can.

How did you get casted as Derby in the Mr Young tv series?

I got an audition originally for the role of ‘Adam’ and they didn’t’ like me for Mr Young, but for ‘Derby’ the best friend of Mr Young. It worked out perfectly as I love this role being a comedic idiot on the show.

What are your favourite films that you have seen?

  • Singing in the Rain
  • Looper –with Joseph Gordon Levitt

What are 3 of your favourite plays?

  1. Wizard of Oz
  2. White Christmas
  3. The Diary of Ann Frank

 What is your favourite musical?

Singing in the Rain

Who are your 5 favourite actors?

  1. Jim Carey
  2. Joseph Gordon Levitt
  3. Robert Downey Jr
  4. Meryl Streep
  5. Denzel Washington

For the Kids in the arts program at Project Limelight in Vancouver, What would you say to them?

Never give up. If you have something that you love to do, do it cause you know that will make you happy.

Is there a Director one or more that you want to work with?

Ben Affleck

What inspires you?

I love making people laugh and entertain people, being someone who is physically active I get inspired to do and achieve things.

You said you are learning Japanese now, why?

I really like the culture and the food. I wanted to immerse myself more, I also used to love anime films.

What do you strive for?

Always being better at what I do.

What is next for you?

Trying to get work in LA, I have no idea where I will be next. Graduating high school is next for me.

What would you like to do in the future?

Acting

Style: A La Carte

Attire: Casual

Time: Sunday 10am – 4pm

House Guest

332 Water Street, Vancouver

Menu: http://housexguest.com/menu/

For Reservations, don’t call them, best to email [email protected]

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 »

New Dishes Tasting at House Guest

March 14th, 2013 admin

Visited House Guest recently to taste some new dishes on the new menu by the new Executive Chef Jimmy Stewart.

SNACKS

1st dish & 2nd dish:

Cornbread Madelines and Confit Chicken Wings

Confit Chicken Wings ($10) brined, smoked, confit with pine salt and mayo

Cornbread Madelines ($8) whipped sweet potato and bourbon butter

3rd dish:

Prawn Toasts

Prawn Toasts ($4 each) white prawns, sourdough, yuzu mayo, dill, daikon, scallions

SMALL PLATES

4th dish:

Albacore Tuna ‘Flavours of Sushi’

Albacore Tuna ‘Flavours of Sushi’  ($14) asian pear, avocado, daikon, puffed rice, seaweed pesto, grilled cucumber

5th dish:

Winter Salad

Winter Salad ($13) mushrooms in textures, beets, carrots, vegetable ash goat cheese, hazelnuts, lettuces, buttermilk, wild herbs and weeds.

6th dish:

Sunchoke Soup

Sunchoke Soup ($10) confit rabbit, pickled blackberry, watercress, sunchoke chips

7th dish:

Pine Smoked Venison Carpaccio

Pine Smoked Venison Carpaccio ($12) pine oil, gin-crème fraiche, sunflower seeds, quail egg, peppercress, pickled celery, endive

MAINS

8th dish:

Scallops

Scallops ($24) turnips, butternut squash, mussels, kale, cranberry, beer and mussel jus

9th dish:

Ricotta Gnocchi

Ricotta Gnocchi ($22) hazelnuts, arugala, pecorino, artichoke, fennel

DESSERTS

10th & 11th dish:

Lemon Tart and Carrot Cake with Ginger Carrot Gelato

Carrot Cake with Ginger Carrot Gelato which I loved over the lemon tart

My take:

I enjoyed the Confit Chicken Wings which were lightly pine salted and dry perfectly done for this snack. The Prawn Toasts was my least favourite dish that I had during the meal perhaps because it lacked in flavour and the purposely charred edges on toast shouldn’t have been charred. The Sunchoke Soup was outstanding with the Confit Rabbit, pickled blackberry, watercress & Sunchoke chips. Loved, loved the Albacore Tuna ‘Flavours of Sushi’ it’s playful on the plate as well as the palate and was outstanding with Asian pear, daikon, seaweed pesto. Spectacular Winter Salad, was a stunning plate full of mushrooms textures and tastes and I can’t wait to see how this salad changes by the seasons to come. The Ricotta Gnocchi with hazelnuts, pecorino, artichoke, fennel was delish as well. For the finish, I loved the Carrot Cake with Ginger Carrot Gelato over the lemon tart.

House Guest

322 Water Street, Vancouver

Twitter: @Housexguest

You can find them online at http://housexguest.com/

By: Richard Wolak

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

Opening The Portside Pub

January 28th, 2013 admin

Last night I attended the opening party of The Portside Pub in Gastown.  This is Gastown’s newest pub and music venue, a historic, three-level, Portside Pub located at 7 Alexander Street has been built with the traditional east coast pub culture as its inspiration.

Portside is the latest undertaking by entrepreneur Mark Brand, owner of Save On Meats. In renovating the old Post Modern space, Brand set out to celebrate the beauty of the original historic Gastown building. Sandblasted walls and old exposed brick and timbers are juxtaposed with some of the latest technology in beer drinking. One of only a few medium sized venues in the city, Brand hopes it will be a new hub for the local music scene.

Guests sampled bites of spicy chicken, brisket and pulled pork along with other appies. Beer was flowing from all of the 48 taps both at the upstairs bar as well as the downstairs bar, there were special taps casked from Howe Sound Brewery and Driftwood Brewery.

Overseeing the pub’s beer program will be the Portside’s very own Cicerone, or beer sommelier, Aja Tylor. Tylor will be managing the pub’s 24 craft beers, which will pump through 48 taps split over three levels. The beers will range from locally sourced favourites including the lager and IPA from Victoria based Phillips Brewery, as well as international brews like the Belgium Palm Amber Ale, Erdinger Weissbier Dunkel, and Delirium Tremens.

The Portside Pub is located at 7 Alexander Street in Gastown. Phone them at (604) 569-3568 x4 or visit www.facebook.com/ThePortsidePub and follow them on Twitter @ThePortsidePub

By: Richard Wolak

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

Steamworks Beer Launch Party

September 21st, 2012 admin

Last night I attended the launch party of Steamworks Bottled Beer at the Steamworks Uber Lounge in Gastown, this was indeed a fun party. From the giant orange balloon invitation that I got weeks ago, to the giant orange balloons that filled the room, this was a well branded marketing campaign that started off this great party even before the party started.

Eli Gershkovitch (Owner- L) & Walter Cosman (President – Steamworks Brewing Company – R)

Steamworks Brewing Company was founded in 1995 by Eli Gershkovitch, he remarked last night “that it was all about the beer since day 1, now their beer is now available bottled and is being distributed all over our region”.

Marking the Tasting Stations card

Upon entrance all the guests received a Tasting Stations card that listed the beers along with the food pairings, you could have a taster beer at each station, have as much food as you liked and then if you were still thirsty you could have 2 full size beer of your choice. This was one party where no one was leaving, there was a lot of energy in the room, great food, beer, live music and people having a great time.

BBQ Pork Belly Bao Buns

Making Pumpkin Steam Clouds

My favourite eats of the night were the Gruyere Fritters, followed by the Mini Yorkshire Roast Beef Stuffed Puddings, BBQ Pork Belly Bao Buns, the Pumpkin Steam Clouds and the Mini Ice Cream Cones.

Heroica Oatmeal Stout

You have got to get your hands on one of the cool branded bottles, and of course make sure you try the Wheat Ale along with the Heroica Oatmeal Stout!

Steamworksbeer is on twitter @steamworksbeer and online at http://www.steamworks.com/brewery

By: Richard Wolak

Posted in Latest, Parties & Events Tags: , , , , , No Comments »

Chef Kayla Dhaliwall

March 14th, 2012 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 Kayla Dhaliwall

At age 17, Kayla was a breakfast cook at an old age home. In 2005 she worked at a lodge on Saturna Island working in a dining room and then in the kitchen for 6 months, she then worked at the Saturna Island Vineyard Bistro as Sous Chef. At the same time she was managing a deli in Whistler in the summer months.

Kayla then moved to Vancouver and worked at Deacons Corner in the morning while going to culinary school at VCC in the afternoon;  nights and weekends she worked in the kitchen at Wild Rice. Then she moved on to the Fairmont Waterfront Hotel where she became a cook in Herons and banquets and did that for a year. She was then consulting for 1-1/2 years on her own, created the menu at Sutra, then joined House Guest Supper Club as their Executive Chef.

I understand you have been in culinary competitions, which have you done?

  1. Best of the West in 2010 on the Fairmont Team
  2. Top JR Chef of BC in Kelowna in May 2010 with Chef Bruno Marti & Scott Yaeger judging

What dish did you create in the black box competition in Kelowna?

1)    Smoked char & scallop capaletti

2)    Roasted tenderloin of beef with oxtail sausage and confit mirepoix

3)    Basil Chocolate Pate Bomb

What are your favourite ingredients to cook with?

  • Bacon
  • Cheese
  • Citrus
  • Herbs
  • Tabasco

The First Dish:

Chicken & Waffles

Chicken & Waffles

Chicken drumstick & ½ breast

Candied pecans to garnish

Yeast waffle with bacon and pecans

Cream cheese Camps maple syrup

What was your inspiration behind this dish?

I used to go to John’s Place in Victoria, I liked the waffles with cream cheese syrup so here it is.

What is it about competitions that drives you?

Black box – the knowledge that you learned over the years. Execution of the ingredients presented.

What is your most embarrassing moment?

In the top jr chef of BC competition, I was 2 minutes late on my main, and I was running to the other kitchen with my dessert in my hand and I knocked over a culinary student (of a competitors plate) to the ground and I felt so bad.

The Second Dish:

B.L.T.

B.L.T.

Heirloom tomatoes

Pork belly

Baby kale

Watercress

Celery

Basil emulsion

Smoked tomato emulsion

Aged balsamic

Buffalo mozzarella

What was your inspiration behind this dish?

B.L.T. is the simplist thing you would have in a dinner this is my version.

What is your favourite cuisine to eat personally?

1)    Middle Eastern

2)    Southern American comfort food

Describe your cooking direction at House Guest

Nouvo comfort foods trying to revive it to what it was meant to be and making it all from scratch.

Explain your Red Eye Ketchup

My ketchup has shallots, molasses, brown sugar, Heinz ketchup, espresso and finish with white balsamic.

The Third Dish:

Sea Platter

Sea Platter

1)    Fish & Chips –halibut and hickory sticks batter has deep fried pickles

2)    Ahi Tuna Tartar – yuzu vinaigrette, avocado tartar, garlic chips, blue corn chips

3)    Prawn Cocktail and micro radishes

4)    Oysters Rockefeller – cream spinach sauce and pork belly and lardons

5)    Crab Tator Tots

What was your inspiration behind this dish?

Patio, summer and a seafood platter of the 70’s and 80’s with company coming.

What are your favourite restaurants in Vancouver outside of where you work?

  1. Rodney’s
  2. Sawasdee Thai
  3. The Flying Pig
  4. Bao Bei
  5. Save on Meats

The Fourth Dish:

Lamb

Lamb

Braised lamb cheeks

Israelli couscous with herbs

Cauliflower puree and fruit

Roasted cauliflower

Roti

What was your inspiration behind this dish?

I wanted lamb cheeks and it evolved, I love couscous, herbs and fruit and it’s Middle Eastern.

What do you like to do in your off-time?

  • Eating at other restaurants
  • Cooking
  • Shopping for knives and kitchen gadgets

Why do you use white balsamic?

It has a good depth, and balances a sauce very well, brightens it up.

The Fifth Dish:

Arctic Char

Arctic Char

Smoked char gnocchi

Succotash

Watercress emulsion

Watercress

Radish to garnish

What was your inspiration behind this dish?

Starting with the fish and building it from there, nice for fall and light.

What do you want to achieve with your culinary team in the restaurant?

I want the customer to be happy, and challenge people so that it is not intimidating for them.

The Sixth Dish:

Duck Confit Carbonara

Duck Confit Carbonara

Pappardelle noodles

Duck confit

Wild mushrooms

Sweet peas

Carbonara sauce

What was your inspiration behind this dish?

Pasta quintessential comfort food and duck confit is my favourite.

Who are your mentors?

  • Chef Amber Anderson
  • Chef Josh Wolfe
  • My grandma

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 »
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