Dinner Parties

Underground Dinner/Restaurant (Secret Supper) with Farm 2 Fork in Vancouver, BC!

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I’m kind of embarrassed I did not know about Farm 2 Fork before, but it is a legal underground restaurant project which started in Spring 2011. Farm 2 Fork is the brainchild of Nicolas Hipperson (executive chef of C Restaurant and Raincity Grill) and chef and co-founder Nooshin Rasouli.

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Scallops & Sous Vide Pork Belly, Vanilla Butter, Acorn Squash, Cinnamon Apple Chips Recipe

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While you can still have successful results braising a pork belly, I prefer the sous-vide technique for guaranteed results. It cooks the pork belly at a constant temperature and there is no moisture loss since the food is vacuum sealed. I also get all my braising liquid which I can reduce later for the sauce. Check out my recipe!

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Wild BC Salmon & Cauliflower Velouté with Maple Crème Fraîche & Crispy Prosciutto Recipe

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The salmon we used was Haida Gwaii line-caught Northern Coho salmon. Sous vide salmon is also one of Mijune’s favourite ways to eat salmon next to having it sashimi. Since #DinnerPartyYVR took place in the fall, the salmon would be incorporated into a warm soup dish. Mijune liked the idea of making a velouté, which means velvet in French.

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Hummus, Smoked Oyster & Honey Toasted Pecan Amuse-Bouche Recipe

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This amuse bouche was actually a spur of the moment creation. I had a can of smoked oysters generous donated by Organic Ocean and I was planning to bring them to my mom, but decided to use them here. I didn’t even know what I was going to do with them, but opened Annika’s fridge (where I hosted the dinner) and saw Yummus hummus.

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