August 31, 2011
Introducing a new mini-series within Chef’s Choice featuring retro menu items that celebrate the most classic and beloved North American seafood and chop recipes.
We begin with Steak Diane! A long-time carnivorous favourite named for the Roman goddess of the hunt. A seasoned sirloin is charbroiled to perfection and smothered in a mouth-watering jus of brandy, dijon mustard, cabernet and sauteed mushrooms. Accompanied by fingerling potatoes, fresh summer vegetables and Chef Wayne’s famous crispy onions!
August 30, 2011
Perhaps some of the best news to come out of 2011 thus far: a new study, as reported by The Guardian, has re-enforced the health benefits of all types of chocolate. Just don’t go too cocoa-loco….
August 24, 2011
Gary Vaynerchuk announced yesterday that he will be retiring from producing wine-related videos. A sad day for all of us!
Watch his farewell video here.
August 16, 2011
With all the talk surrounding the new BC Informed Dining program where restaurants can opt to share important nutritional information, we thought we’d share with you a little experiment that took place recently at three Los Angeles establishments, care of the LA Times.
Can chefs master the art of minimizing the fat and caloric intake of signature dishes without sacrificing flavour?
August 11, 2011
Legendary Gay Talese article from the April 1966 edition of Esquire magazine that went down in history as one of the most famous portaits of Old Blue Eyes. We are always happy to re-visit it.
Read the full article here.
August 9, 2011
According to Vancouver Foodster, Joe’s boasts some of the very best fish & chips in the city! Ours are made with only the freshest halibut, cooked to perfection and soda-water battered, and served with golden thick-cut french fries, coleslaw and tartar. Certainly one of our most popular dishes!
Check out the rest of the results here.
August 5, 2011
Happy International Beer Day! Come on down and join us for a pint…or two.
August 4, 2011
This week’s Chef’s Choice is the classic Beef Carpaccio, courtesy of Chef Wayne. Grainy mustard, crispy capers, grana padano cheese and fresh artisan greens. Oh…and loads of roasted garlic of course!
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