Posts Tagged ‘Interview’

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 »

Brunch with Robert Silverman at Raincity Grill

March 10th, 2012 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 sixteenth brunch in this series, I was joined by Pianist Robert Silverman at Raincity Grill in Vancouver talking about Music, Performing, and more!

Robert Silverman

Robert was born in Montreal, he began piano study at 4 and appeared in recital at 5 and with the Montreal Symphony Orchestra at 14. After his professional debut in 1961 in Montreal and a first prize in the Quebec Music Festivals in 1961 he studied 1961-3 on a Canada Council grant at the Vienna Academy of Music. Returning to North America, he studied with Dorothy Morton at McGill University and with Cécile Genhart at the ESM. In 1967 he won first prize at the Jeunesses musicales of Canada National Competition and performed twice at Expo 67.

Known as one of Canada’s premiere pianists, he has performed in concert halls throughout North America, Europe, the Far East and Australia. Under the batons of such renowned conductors as Seiji Ozawa, John Eliot Gardiner, Gerard Schwarz, Neeme Järvi, and the late Kiril Kondrashin and Sergiu Comissiona, he has appeared with orchestras on three continents, including the Chicago Symphony, the Sydney Symphony, the BBC (London) Symphony, the St. Petersburg Philharmonic Orchestras, and every major orchestra in Canada.

Robert Silverman’s discography includes over 30 CDs and a dozen LPs. His recording of Liszt’s piano music received a Grand Prix du Disque from the Liszt Society of Budapest, while his widely-acclaimed 10-CD recording of all thirty-two Beethoven sonatas was short-listed for a Juno Award. His 7-CD album of all the Mozart Sonatas is due for release in 2010.

Robert Silverman was a faculty member at the University of British Columbia for thirty years, served a 5-year term as Director of the School of Music in the 1990s, and was awarded an honorary Doctor of Letters in 2004. He now devotes himself full-time to concertizing and recording. He is frequently heard on the CBC English and French radio network; a Steinway artist, he has recorded for EMI, Stereophile, Marquis Classics, Orpheum Masters and CBC Records. He has also lectured on piano music for the Celebrity Cruise line.

When did you decide you wanted to become a pianist? 

Everyone told me that I had talent when I was younger. Still, I went on to study Engineering at McGill but after a few years I lost interest and was failing, I switched to liberal arts and received a BA. Then I practiced and practiced my piano. At 23 I went to Vienna and then my career took off.

After studying in Rochester NY and teaching in Santa Barbara, a position opened up at UBC and I got the offer and I never looked back.

What are your favourite concertos to play?

  • Rachmaninoff 3rd
  • Brahms 2nd

What are your favourite concertos to hear?

  • Beethovens
  • Mozarts
  • Brahms
  • Bartok

What are your favourite orchestras to perform with?

  • Chicago Symphony
  • Leningrad Philharmonic (now St. Petersburg)

Do you have a favourite era of music to play?

Romantic – I like to think of myself as a thinking man’s romantic.

What do you want your listeners to learn after hearing your concerts?

Something about themselves, something that touches them.

 

Are you still performing?

Yes – but I am using the music now more and more rather than memorizing.

What is your favourite food?

Northern Italian

Seared Rare BC Albacore Tuna Salad

Pemberton Beef ‘Ragu’ Linguine

Robert had a glass of Chardonnay from St Michelle, he then had the Seared Rare BC Albacore Tuna Salad  ($19) greens, russian blue potato, free run egg, bacon, grilled red onion, grainy dijon & parsley pesto and an Americano. Richard had the Pemberton Beef ‘Ragu’ Linguine ($16) caramelized onions, sherry, fresh parmesan and an Espresso Macchiato.

What are your favourite restaurants in Vancouver?

  • Raincity Grill
  • Chambar
  • Hawksworth
  • Bishops
  • La Quercia
  • Blue Water Café
  • L’Abbatoir

What do you do in your off time?

  • Love going out to eat
  • Enjoy wines
  • Reading
  • Audiophile
  • Computers

Do you come from a musical family?

No – although my uncle was a commercial artist, but no one was in music.

Where was your recent musical trip?

Scottsdale – to hear the Kalichstein-Laredo-Robinson Trio

And

Los Angeles where I heard the LA Chorale at Disney Hall

Where was your next musical trip?

On March 1st I gave a lecture and recital at Brock University

Which Canadian concert halls are your favourite for performing?

  • UBC Recital Hall
  • Centre in the Square in Kitchener
  • Glen Gould Studio in Toronto

Which concert halls are your favourite for playing with Orchestras?

St. Petersberg Philharmonia

Do you prefer performing with Chamber or Symphony?

Chamber

Who were your mentors?

  • Richard Goode
  • Leonard Shure
  • Ivan Moravec
  • Solomon

Who is your favourite conductor that you have worked with?

Raffi Armenian, Canada’s most unsung great conductor for repertoire that counts.

Was it easy to travel the world from Vancouver to perform years ago?

No. It’s hard to take a teaching job seriously, and to sound like a good pianist when you are touring.

What is next for you on the horizon?

  • Editing the complete sonatas of Beethoven, that would make me one of 6 in the world to do this more than once.
  • Doing something for my 75th birthday.
  • A book is possible down the road
  • Liszt “Years of Pilgrimage” – l like the idea of wondering in strange lands, and may choose to play the complete cycle

 

Style: A La Carte

Attire: Smart Casual

Time: Saturday & Sunday 10:30am – 3pm

Raincity Grill

1193 Denman Street, Vancouver

Menu: http://www.raincitygrill.com/index.php/menus/brunch

For Reservations call 604-685-7337

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 »

Chef Brian Fowke

March 7th, 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 Brian Fowke

Brian apprenticed at the Windsor Arms Hotel from 1986-1989. In 1988, Brian was in university in Toronto, working as a bartender, a guy showed up from The Dorchester and needed a dishwasher for one night, he ended up helping out one day a week. He watched the food and hospitality side of things and was interested in hospitality. He was then Chef de Partie/Sous Chef at the King Edward Hotel in Toronto in 1989 for a year. In 1990 he was the Sous Chef at Le Pigalle Restaurant for a year. In January 1991 he was the Executive Chef at Jonathon’s of Oakville for over 3 years. Brian was the Executive Hotel Chef at The Sherwood Inn in 1997 for 2 years.

In January, 1999 he got recruited to Joe Fortes in Vancouver. He interviewed with Bud Kanke for an hour, and then took the job and moved to Vancouver. From 1999-2004 he was the Executive Chef at Joe Fortes. In 2005 he opened Rare on Hornby with a few investors and was there for 2-1/2 years. Then opened Metro, but the economy hurt them and it closed. He took some time off and worked in Whistler during the Olympics. Then an opportunity came up to get him into a space to open Kitsilano Daily Kitchen where he has been the owner and Executive Chef ever since.

What is it that drives you every night in your kitchen?

I am on sabbatical having fun, doing what I have always wanted to do creating culture in Vancouver, bringing people together over a 3 hour dinner talking about food and the experience.

How has Social Media impacted your restaurant?

Curating the experience from twitter to facebook, linkedin and foursquare. Personal engagement, promoting our fresh fish, daily emails to our customers subscribers. 50% of the reservations come from Social Media and the other 50% from Open Table.

What is your favourite cuisine to eat personally?

I love all authentic ethnic cuisine. Caribbean spice trade

What makes your dishes unique?

I love finishing dishes with citrus – lemons and oranges.

Who does the cooking at home on your off night?

I do and my kids cook with me, making Gnocchi etc.

Have you been making your own bread each night since you opened?

Yes and it’s a key component to what we do here. It starts the customers experience.

From Organic potato bread with honey from Nichola Valley to Focaccia, rolls, and baguettes.

Where do you get your Flour for your breads?

I get all my flours from The Peddler and I get different flours to experiment with different breads.

How do you find your Farmer’s that you want to work with?

I do a drive once a year through the Okanagan and meet all my suppliers and meet new ones. I go to Farmers Markets all the time and I cultivate a relationship with each of the farmers. I go to Nanaimo & Hastings to see some of my regular suppliers that are ethnic based.

What are your favourite restaurants in Vancouver outside of your own?

  • Novo Pizzeria
  • West Restaurant
  • Vij’s Restaurant

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

  • Nature
  • Whistler
  • Visit North Arm Farms
  • Hiking
  • Outdoor activities
  • Photography

Can you ever take a night off during your run?

No – I have to close cause it’s the value of coming here.

The First Dish:

Sablefish

Sablefish

Organic winter vegetables – spinach, leeks, spring peas, chard

Red pepper puree

What was your inspiration behind this dish?

What’s available in the winter time – cod and always doing organic winter vegetables.

The Second Dish:

Roasted Winter Cauliflower Puree

Roasted Winter Cauliflower Puree

Roasted cauliflower

A stock

Spot prawns

Trout roe

Caviar butter

French white truffle butter

Tarragon – garnish

Olive oil – garnish

What was your inspiration behind this dish?

Spot prawns were frozen fresh for me by Finest at Sea, using a caviar for seasoning. Needs to appeal to all senses.

Where is your favourite olive oil coming from currently?

California organic

What is your Favourite Red Wine?

Single varietals right now – Petit Verdot

What is your Favourite White Wine?

French Chenin Blanc from Louir Valley

What is your favourite dish to pair with Petit Verdot red wine?

Lamb Sausage with Qualicum feta cheese and Pappardelle

What is your favourite dish to pair with the Chenin Blanc?

Seafood shellfish stew with a bit of spice

What style of desserts do you like?

I like desserts that aren’t to sweet, I want to have a little bit of savoury to finish the meal.

What do you have before you eat dessert?

I have a piece of cheese before dessert, currently I am liking the Moonstruck Tomme D’or (Salt Spring Island)

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 Fiona Forbes & Mike Eckford at House Guest

March 4th, 2012 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 fifteenth brunch in this series, I was joined by TV Hosts Fiona Forbes & Mike Eckford at House Guest in Vancouver talking about TV, Life and more!

Mike Eckford & Fiona Forbes

Fiona Forbes is a Canadian television personality who currently hosts the award-winning entertainment talk show URBAN RUSH, in Vancouver, British Columbia. Forbes received a degree in History from the University of British Columbia and had planned to go to Law School. Instead, on a whim she enrolled in the Journalism Program at The British Columbia Institute of Technology. She has also hosted numerous other shows including DAYTIME on the Rogers Network, AUTOMOTIVE MORNING on Life Network and BREAKFAST TELEVISION on City-TV. Fiona also does extensive work as a Master of Ceremonies for corporate events and is passionate about lending her talents to support many wonderful charities including the Canadian Cancer Society, the Children’s Hospital Foundation and Canuck Place.

Michael Eckford is a Canadian television personality who is currently co-hosting the entertainment talk show Urban Rush on Shaw Cable in Vancouver, British Columbia. Michael has been hosting television shows for fifteen years, twelve of them with Shaw TV. In 2012 he also became the Co-Host of the Bro Jake Show on CFMI 101 Radio.

How did you both meet? And was it the tv hosting that brought you both together or?

Both doing tv but not together, we met at brunch at Senior Frogs and then were paired up by producers a few weeks later.

Have you always wanted to be a TV Host?

Mike – No – I wanted to be a Firefighter – I was a volunteer firefighter for years in Roberts Creek on the Sunshine Coast and then I was in construction. I watched Sportspage which was a big influence for me.

Fiona – No – I wanted to be a Lawyer – I took a broadcasting course then auditioned and got a job on live tv. My father was a lawyer and also an actor.

How do you both keep your shtik in mode or better put your cool when you are co-hosting events and tv shows?

We usually don’t plan, we are situational doing stuff and things just come up. No good when we plan stuff.

What do you want your viewers to learn if you will from your show each day?

Fun, we laugh, interesting people that we interview, learn about a story. Learn more about their city and country.

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

  • Arnold Schwartzeneggar
  • Bikram the Yoga Guy
  • David Suzuki
  • Steel Camper
  • Michael Buble
  • Kim Cattrell
  • Cory Monteeth
  • Terry David Mulligan

You both done over 20,000 interviews, is there anything that has stood out for each of you from any or many of them?

Mike – ripped my pants once and they then stapled my pants together so that I could do the show.

Fiona – my shirt became see through due to the lighting just as we were about to go live.

Mike – Greg “Who’s line is it anyway” almost got into a fist fight with me.

Fiona – kicked a comedian in the crotch.

Mike – introduced –cock instead of cake

Fiona – one a list movie star was so rude and I had to do the interview

What is your favourite food?

Fiona – Sushi, Italian food, roast beef and Yorkshire pudding

Mike – Clubhouse Sandwich

Chicken & Waffles

The Survival Burger

Lobster Cake Benedict

Waffle

Mike had the had the Chicken & Waffles ($12) bacon & pecan waffles, yogurt fried chicken, cream cheese maple syrup ; Fiona had The Survival Burger (with no egg) ($13) and Richard had the Lobster Cake Benedict (without eggs) ($15) lobster & crab cake, tomato bruschetta, bearnaise and a Waffle ($7).

What are your favourite restaurants in Vancouver?

Fiona –

  • Il Giardino
  • Vij’s
  • Blue Water Café

Mike –

  • La Quercia
  • Hawksworth
  • Blue Water Cafe

What do you do in your off time?

Fiona –

  • getting a puppy
  • running
  • travelling

Mike –

  • family with my 3 kids
  • working out
  • skiing
  • tennis
  • read

Has the format of your show changed from the beginning  to now?

Not really but its going to in the fall, stay tuned to October 15, 2012.

Do you come from an entertainment family?

Fiona – mom is an actress and father was an actor and director

Mike – big brother is in radio

Is there an event or two which you have hosted either on your own or together that has been memorable?

  • Vancouver Magazine Restaurant Awards
  • Burnaby Blues Arts Festival (stage caught on fire)
  • Burnaby business excellence awards

Where was your recent trip?

Fiona – Palm Springs for New Years and LA

Mike – Cabo San Lucas, Mexico

Where was your most recent trip?

Fiona – New York

Mike – Cabo San Lucas, Mexico

Who are your mentors?

Fiona –

  • my dad – he gave me great advice
  • Mom – she is my biggest fan, watches the show rigourissly and gives feedback

Mike

  • Manuel Fonseca
  • Vikki Gaberau
  • Terry David Mulligan

Michael tell me about your new radio host gig on the Bro Jake show, how did that come to be?

We have both known each other forever, Mike Reno did a year as co-host on the show and then left to go on tour. Jake asked me to fill in, I ended up taking it and do 6am-10am Monday-Friday.

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

Expansion

Urban Rush – almost

What are some of your craziest moments?

Mike – did a show on my birthday –the producer arranged for a Marilyn Monroe impersonator to come on the show to sing Happy Birthday –we never knew if it was a man or a woman, the Producer couldn’t see so we never knew.

When you first did the show did you both get paid?

No for a year we did not get paid, that is what you have to do, it is glorified interning – volunteering was key to getting the audition.

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 reservations@housexguest.com

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 »

Chef Julian Bond

March 2nd, 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 Julian Bond

Born and raised in England, his interests in becoming a chef began when he was outside Barnsley, South Yorkshire in England. Back in high school he was interested in cooking, his mom always loved food and fed a family of 5 boys who always ate at home together. He went to culinary school every day until they let him in (they weren’t allowed to attend culinary school without finishing home economics in high school). Julian went for almost 12 weeks until they let him in. At 16, he had a part time job bussing. The culinary school finally let him in and he did that for 2-1/2 years in the full time program. He then went to Edinburgh to work Christmas, the next year he went to France.

Julian graduated and travelled to Northern England – Lake district. He then worked at Michelin Star – The Bell in (located just outside of London). Then moved to another Michelin Star – Nidd Hall. Worked in Guilford (outside of London) at JeanAlexander Catering Co. catering to Livery Halls of London. Did all the Royal Family cooking – everything had to be made from scratch – Roast beef on a sterling silver platter. He was 21 years old while working at the catering company.

He was brought to Canada by CP Hotels (he was interviewed and then picked a draw in a hat to pick the property in Canada and got Kanaskis) and had 3 months to get there. He did 1 year in Canada and then returned to England, then got papers to go to Vancouver. His first job was in Port Moody, then in 1995 he became part of the opening team of Star Anise restaurant where he soon became Executive Chef and Co-Owner.  Five years later he moved onto design and opened the kitchens of Oritalia in the Sheraton Le Soleil.

He then got a call from his friend Adam Busby at Dubrulle International Culinary & Hotel Institute of Canada to teach a class on lamb to 30 students. He was then offered to become the Executive Chef & Director of Culinary Programs at Dubrulle and did that for 2 years.  Dubrulle International Culinary & Hotel Institute of Canada later taken under the umbrella of the Arts Institute of Vancouver as Ai Dubrulle International Culinary Arts. Built the downtown campus of AI in Vancouver. He was there for 2 years and left in 2005. Julian was then offered a job at Cactus Club as their Executive Chef. After 2 years at Cactus Club he quit to spend some time with his family. He then consulted at Salmon House on the Hill Restaurant, got a call from Sue Singer to come and run her school at Pacific Institute of Culinary Arts, where he currently resides as the Executive Chef, Vice President & Chief Operating Officer.

Who cooks at home?

My wife.

What is your favourite food to eat personally?

Cauliflower gratin and I love eggs everything.

What do you like to do in your off time?

  • Camping
  • Gardening at home
  • Bicycling with my kids around the river

The First Dish:

Mussels & clams on a squid ink fettuccini with a coconut cream base

Mussels & clams on a squid ink fettuccini with a coconut cream base

Clams

Mussels

Squid ink fettucini

Tomatoes

Ginger

Sauce –base of coconut milk

White wine reisling

What was your inspiration behind this dish?

Doing seafood and it must be sustainable.

What is the secret to cooking mussels?

Toss them up and down if they are open don`t cook them.

What is your favourite restaurant to eat at outside of Vancouver ?

Araxi in Whistler

What challenges you to run this school?

I want to do absolutely everything, the students have to earn their education, I have to make sure everything is in place and superior.

What ingredient did you buy last year?

5 tons of butter

What type of pepper do you prefer to use in your cooking?

Ground white pepper used for seasoning not black pepper

The Second Dish:

Torched Albacore Tuna on a salad of Israelli couscous hibiscus carrots with mandarin orange vinaigrette

Torched Albacore Tuna on a salad of Israelli couscous hibiscus carrots with mandarin orange vinaigrette

Crispy capers

Almonds roasted in lemon oil

What was your inspiration behind this dish?

Lighter dish using hibiscus as a flavour.

What is the Admission Process at the school?

  1. Prospective students write me a letter
  2. Interview process done by admissions
  3. Tour of the school
  4. Committee considers the applications
  5. I read every letter and every essay

What do you want your students to learn?

  1. They don`t have an ego
  2. They are not to be a lemon
  3. Feel more comfortable working in a kitchen
  4. Foundation – knife skills

The Third Dish:

Frozen Blood Orange & Grapefruit Souffle

Frozen Blood Orange & Grapefruit Souffle

What was your inspiration behind this dish?

The students created and it was one of the most popular desserts during dine out.

How do you know what to do next in the great things you do in the culinary school?

End of the semester the students get a feedback form and they submit it to us.

What is next for you here?

About to renovate the basic kitchen, everything else is all good for now.

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 »

Chef Alessandra Quaglia

February 20th, 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 Alessandra Quaglia (photo credit: Hamid Attie)

Last month I spent the afternoon with Chef Alessandra Quaglia at Provence Mediterranean Grill.

Grew up in Toronto, my mom sent me to Denmark as my graduation present. I loved it and moved back after I got a visa and then worked in Denmark in a hotel restaurant doing breakfast prep. I returned to Canada and attended George Brown School of Hospitality for 2 years, then went to France to apprentice in Nice at Hotel Negresco, Hotel Paris in Monaco and Le Provencal near Nice. I met my future husband at Hotel Negresco – he was one of the cooks. I returned to Canada, then returned to France in 1991 to see John Francis. I worked in his mothers restaurant in Marseille for a year. We then got married and moved to Toronto, but my father had moved to  Vancouver and convinced me to try Vancouver in 1992. I worked at the Wall Centre as a Sous Chef in 1993-94, then I was off on maternity leave. In 1996 I had another baby and in January 1997 we opened our own restaurant Provence Mediterranean Grill. I then cooked in our own restaurant for a year, then moved on to work the front of the house and taking care of my family. In February 2002 we opened our 2nd restaurant – Provence Marinaside.

Who does the new recipe creation at your restaurant?

Essex Balce our chef at the Mediterranean Grill and my husband Chef Jean-Francis does it at the Provence Marinaside.

What is the key ingredient to maintaining a successful restaurant?

Keeping your identity.

How do you maintain a successful marriage when both of you are chefs?

The couple has to respect each others boundaries and give equal amount of support and freedom, we both understand what we want and listen to each other. Always give each other respect, I have always been with the kids where he has taken the Exec Chef role.

What are your favourite restaurants in Vancouver outside of your own?

  • La Buca
  • Irashi Sushi
  • Banana Leaf
  • Golden Ocean Seafood

What is your favourite cuisine to eat personally ?

Asian

The First Dish:

Spaghettini with Rapini

Spaghettini with Rapini

Spaghettini

Rapini

Anchovy

Garlic

Extra virgin olive oil

Parmesan cheese

What was your inspiration behind this dish?

I always start a meal with a small pasta dish and vegetables. I love rapini and wanted to cook with it.

What do you like to do in your off time?

  • Salsa dancing
  • On the board of the Vancouver Int’l Salsa Festival
  • Skiing

What is your favourite wine to pair with one of your dishes, such as your Sablefish or Arctic Char?

Jois Chardonnay

What is your favorite wine to pair with your  Clafoutis dessert?

Port

The Second Dish:

Arctic Char

Arctic Char

Sautéed zucchini

Fresh basil

Carrots

Rhutabega

Daikon

What was your inspiration behind this dish?

I love arctic char, melted zucchini and those flavours.

When did you start your tomato festival at Provence?

2 years ago

Why did you start your tomato festival at Provence?

We cook with a lot of tomatoes and thought it would be a great idea. Worked with UBC farms and always go to the farm and see what is available.

Did you have an interest in cooking when you were younger?

My father had a few restaurants of his own growing up. He is Italian and he taught me how to cook.

Who cooks at home?

I do

Do you cook at home the same as you do in the restaurant?

Yes for the most part.

How often do you go to France?

About once a year to visit family and to see what’s new.

The Third Dish:

Pear Flambe ala Calvados

Pear Flambe ala Calvados

Bosc pear

Grapes

Calvados

Vanilla ice cream

What was your inspiration behind this dish?

It’s my kids favourite dessert, flambed bananas at home and we do a lot of flambéed desserts at home.

When you do flambéed desserts at home, what do you do?

  • Bananas
  • Pears
  • Pineapple

Did you ever know your Clafoutis would be so popular?

No, once we took it off the menu to change our desserts, and customers threatened us with calling their lawyers –so we added it back.

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 Joe Leary at Chewies

February 3rd, 2012 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 fourteenth brunch in this series, I was joined by Radio Host Joe Leary at Chewies Steam & Oyster Bar in Vancouver talking about Radio, Music, People and more!

Joe Leary

Joe graduated from Killarney High School in Vancouver, and had his sights set on being a radio DJ from a young age. He began his professional radio career in 1977, then moved to television (at UTV) in 1994. Columbia Academy Broadcast graduate; CFCP Courtenay; CFUN Vancouver 1980s; music director/p.m. drive then mornings CHRX Vancouver 1988-94; weekend weather Citytv CKVU-TV Vancouver current; Vancouver Province Air Traffic columnist late 1990s-2005

Joe currently holds down the Morning Sports anchor role on Vancouver’s Flagship Sports radio station, TEAM 1040. Prior to returning to radio full-time in 2006, he co-hosted ‘The Jenn and Joe Show on CFUN.

Joe currently writes feature sports profiles for the BC Lions and Vancouver Canadians, files a weekly music interview for 24 HRS Newspaper `24 Seconds With`featuring local and international musicians, contributes the bi-monthly ‘Hot Sheet’ page for Vancouver View Magazine:www.thehotsheet.net as well as offer his insights and various musings in his weekly ‘Joe Biz Blog’ for TV WEEK Magazine’s online edition, www.tvweekonline.ca.  He also writes feature stories for Wineries Refined Magazine, Joe can also be heard in several capacities around the radio dial, including his popular ‘Just Here for the Beer Radio Show’ on AM 650.

I have known Joe for the past couple of years, he often joins me for some dining adventures and I host the SIP & TASTE feature on his Just Here for the Beer Radio Show on AM650.

What got you into Radio, specifically hosting radio shows?

It was all I ever wanted to do. I have 2 older sisters who grew up in top 40 radio, I was always fascinated by the guys who played the music. I did radio then I did tv, I was a tv weatherman at City tv for 13 years, in 2006 they let everyone go across the country. Then I pursued an interest and became a radio host with Jennifer Thomson “The Jenn & Joe Show” on CFUN from 2006-2010.

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

  • Don Rickles
  • Bill Cosby
  • Joan Rivers
  • Meatloaf
  • Lady Gaga (on her first visit to Vancouver at the Mirage night club in Surrey).

I imagine you have had some amazing situations on your shows, tell us about one of the most unique ones!

Anytime you get politically correct – used a talk show to sound off

LG 73 –suicidal kid called up, I wanted to help out and I never thought the outcome would be as it was.

What do you want your listeners to learn if you will from your show each day?

That I am no better or worse than them, but I am fortunate to have the vehicle to share the information. I hope more people who listen to me say he “is an ok guy”

You recently embraced Social Media, how different would your radio broadcasting career have been if you had been able to utilize Social Media over the years?

Knowing how obsessed I have become for twitter, and my compassion – I would have had over a million followers by now. It gives me so much insight on people now.

What is your favourite food?

Penne Marinara with chorizo sausage – and spicier the better

Buttermilk Biscuits

Big Easy Breakfast

Southern Fried Chicken and Waffles

Richard and Joe split the Buttermilk Biscuits ($3). Joe had the Big Easy Breakfast ($13) Two eggs, bacon, Yukon gold potato home fries, and two buttermilk waffles. Richard had the Southern Fried Chicken and Waffles ($12) with two buttermilk waffles, topped with fried chicken and drizzled with a drizzled with a Cajun honey butter.

What are your favourite restaurant inside and outside Vancouver?

Inside

  • Hy’s Encore
  • Gotham Steakhouse
  • The Mongolian Grill

 Outside

Romana Pizza – Burnaby

What do you do in your off time?

  • Huge college football fan
  • Collector of CD’s – I have over 7500 CD’s in my collection
  • Collector of Liquor Mini’s – I have over 5000 from all over the world in all sizes.

What made you start Collecting Liquor Mini’s?

An episode of Curb your Enthusiasm with Larry David, there was a porn star episode where there was a selection of mini’s and I thought I have to do this and I did.

How far in advance do you plan your shows?

Radio is ever evolving, but things change all the time.

How did your Sports radio show on Team 1040 Radio come to be?

Radio 1410 that I was on previously went down and they killed the format. Radio 1040 then came to me and offerened me a job to host the morning sports show.

How and why did you start your Beer show on Just Here for the Beer Radio on AM 650?

My friend the late Colin Jack was a beer expert and I wanted to tap into his knowledge and profit from it. Because there was no show like it across the country, the radio station jumped and said lets do it.

What kind of trips do you like?

Short trips, and 4 days is the best.

How did you get started doing voice overs?

It’s an inherit part of the job, part of the salary I get paid is to do production, and commercials is part of it, and that’s how I was able to start.

Do you come from a broadcasting family?

Not at all, a working middle class union family.

Where was your most recent trip?

Phoenix & Scottsdale, Arizona

Where is your next trip?

Laguna Beach

Who are your mentors?

  • Red Robinson
  • Terry David Mulligan
  • Dave McCormick

Were there any guests on any of your shows that surprised you in a good or bad way?

  1. Gilbert Gottfried – most tasteless comedian on the air, he was talking about having sex with midgets and mentally challenged people. He was like this on air every time (off the air he was normal).
  2. Chubby Checker – who created the Twist. My co-host called his invention of the Twist a fad, he took it to great exception to what she said. To this date we both regarded him as the biggest asshole guest we ever had.

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

More paid programming radio shows. Hopefully one with you (Richard Wolak) and I.

Style: A La Carte

Attire: Casual

Time: Saturday & Sunday 10am – 2pm

Chewies Steam & Oyster Bar

2201 West 1st Avenue, Vancouver

Menu: http://www.chewies.ca/menu/BrunchMenu-Chewies.pdf

For Reservations, please call 604-558-4448

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 »

Interview with Hans Pirhofer

February 1st, 2012 admin

Hans Pirhofer | 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.

I grew up in Insbruk, Austria where my family had a pastry shop for 35 years. I started helping out when I was 12 years old, at 15 I started an apprentiship at Konditorie Peintner for 3 years and made everything in house. I then worked as a pastry chef for the Corso Restaurant in Seefeld, a ski resort in Austria for 2 years. I then worked doing pastries in the family business for 5 years. I then moved to Marco Island in Florida and worked at the Marriott Hotel for 2 years as the pastry chef. I then came to Vancouver in 2000 and joined the Pan Pacific Hotel as the Chef de Partie for 8 years, was then promoted to Assistant Pastry Chef and in 2009 to head Pastry Chef.

Did you always want to be a pastry chef?

Yes it just happened, that’s all I have wanted to do until when I was older when I thought about being an architect.

Do you follow or apply a specific food design?

Keep it contemporary and trendy, from fashionable colours etc.

Where do you get inspiration?

Walking down Robson Street, cookbooks, magazines, anywhere and everywhere.

The 1st Dessert:

Caramelized Pineapple Tartin

Caramelized Pineapple Tartin

What is in the dessert?

Caramelized pineapple on top of eggnog parfait, caramelized chestnuts, crème anglaise and crème caramel and twill on top (bottom is a sweet dough cookie).

What was your inspiration behind this dessert?

Like a Tarte Tatin, I wanted to make it more exotic and put in pineapple instead of apple and be cold not hot, and added eggnog for the Christmas flavour.

Is there a pastry chef or two that inspire you?

  • Jean Philippe – at the Bellagio hotel in Las Vegas
  • Thomas Peintner – in Austria

How would you describe your style of pastries at the Pan Pacific Vancouver?

  • Modern and classic.
  • Café Pacifica – more modern and trendy
  • Banquet desserts – are different with new flavours

The 2nd Dessert:

Chocolate Trilogy

Chocolate Trilogy

What is in the dessert?

1)    In photo –on left – Chocolate sour cherry tart with whipped cream baked black forest style

2)    In photo –middle – Sacher petit with apricot confit

3)    In photo –on right – Chocolate sorbet with orange foam and chocolate crumbs

What was your inspiration behind this dessert?

Get traditional with modern, combined such as the Blackforest Cake and the Sacher.

Describe the most elaborate wedding cake you have ever made?

It was a 7 tier wedding cake, each tier had a different flavour and we had 2 people working on it.

  • Bottom layer – cassis chocolate
  • 2nd layer – chocolate layer
  • 3rd layer – lemon cream
  • 4th layer – cherry champagne
  • 5th layer – coffee opera cake
  • 6th layer –passionfruit layer cake
  • 7th layer – raspberry chocolate mousse

Outside of the whole cake was fondant covered and pastiche flowers and ornaments. The cake served 300 people and we made it in Austria.

What was the most recent competition that you took part in?

I was part of Team Canada competing in the World Gelato Competition in Italy in January 2012.

What is your favourite Pastry Shop in Vancouver?

Thomas Haas

What is your favourite city in the world for pastries?

Paris

The 3rd Dessert:

Lemon Brioche

Lemon Brioche

What is in the dessert?

Brioche filled with lemon cream, lemon almond crust on top, crème Anglais around.

What was your inspiration behind this dessert?

I like to work with making bread, and wanted to make something with crunch.

How many people are in your pastry kitchen?

8

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

Architect

How do you make Caramelized Chestnuts?

Peel the chestnuts, caramelize the sugar, add brandy then add in the chestnuts, sits overnight to cook.

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

By: Richard Wolak

Posted in Latest, Star Pastry Chefs Tags: , , , , No Comments »
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