Michael Noble created a Stilton Cheesecake at Diva at the Met. He now owns NOtaBLE in Calgary, where it’s a staple. Photo from NOtaBLE.
By Mijune Pak , Follow Me Foodie – WE Vancouver
Published: September 18, 2013 11:00 AM
Updated: September 18, 2013 11:09 AM
Cheesecake dates back to 776 BC in Ancient Greece, when it was fed to athletes at the Olympic Games. Generally considered a calorie-rich and indulgent dessert in modern North American contexts, the Greeks considered it a high energy food source. I like the way they think.
Cheesecake has evolved and many cultures have their own versions, but one in particular is unique to Vancouver — the Stilton Cheesecake.
While it is commonly considered the dessert for non-dessert lovers, this cheese plate and dessert-in-one is embraced by sophisticated palates who enjoy sweet and savoury flavour combinations.
In the mid-90s the idea of Stilton in a dessert was adventurous; the earliest trace I could find for it was in May 1990. Texas Monthly magazine published a recipe for Stilton Cheesecake with Walnut Crust by chef Jack Chaplin of Chaplin’s in Dallas.
Its origin may not be officially documented, but the history of the Stilton Cheesecake has strong roots in Vancouver.
It was arguably invented in, or at least introduced to, Vancouver at the 1996 opening of Diva at the Met. The creator was Michael Noble, who was the executive chef at the time, but is now chef and proprietor of NOtaBLE in Calgary. I had the pleasure of meeting chef Noble and trying the original Stilton Cheesecake, which has been on NOtaBLE’s menu since opening day in late 2010.
The inspiration came to him as an epiphany… Read the full article.
See more Follow Me Foodie stories from Mijune in the WE Vancouver:
- FOLLOW ME FOODIE: The “Forget-Me-Nots” of Vancouver’s restaurant scene
- FOLLOW ME FOODIE: Wild BC spot prawn season begins
- FOLLOW ME FOODIE: The best thing I ever ate…
- FOLLOW ME FOODIE: Gentrification and Vancouver’s DTES
- FOLLOW ME FOODIE: Cooking up a career
- FOLLOW ME FOODIE: Father’s Day for Vancouver foodies
- FOLLOW ME FOODIE: Sushi 101: Part 2 – Try the nigiri
- FOLLOW ME FOODIE: Sushi 101: Part 2 – How to use comdiments
- FOLLOW ME FOODIE: Sushi 101: Part 3 – How to eat it
- FOLLOW ME FOODIE: Vancouver Food Cart Fest
- FOLLOW ME FOODIE: Vancouver’s High on Pie
- FOLLOW ME FOODIE: What is the definition of local?
- FOLLOW ME FOODIE: Why Mijune Pak writes about negative experiences.
- FOLLOW ME FOODIE: Hog Wild in Whistler
- FOLLOW ME FOODIE: Looking for “authentic” food or authenticity in food
- FOLLOW ME FOODIE: Modern VS Authentic Ramen
- FOLLOW ME FOODIE: We All Scream for Ice Cream
- FOLLOW ME FOODIE: Sous vide’s stock rising to the top
- FOLLOW ME FOODIE: Fresh from your local BC farm