Dinner Parties | Follow Me Foodie

Burmese/Siamese, Coffee/Tea, Dinner Parties, Product Reviews, Recipe, Thai, VegetarianMay 28, 2015

My Southeast Asian Dinner Party with Cascade Platinum

By Mijune

As the weather gets warmer, lighter meals, summer ingredients and grilling come to mind, so I decided to go with a Southeast Asian theme for my Cascade Platinum dinner party. See recipes for: Burmese Tea Leaf Salad, Pok Pok grilled pork shoulder, and Grilled Corn with Salty Coconut Cream.

American, Canadian, Dinner Parties, RecipeDecember 23, 2014

Bacon Brussels Sprouts with Yam Puree, Ricotta, Buttered Maple Walnuts & Pomegranate Recipe

By Mijune

The rich and creamy yam puree with salty bacon, sweet walnuts, and juicy bursts of tangy pomegranate seeds makes for a festive flavour explosion. It covers many textures as well and the flavour profiles are compatible no matter how you look at it.

authentic, Dinner Parties, Mexican, Mexico, Mexico City, Oaxaca, Recipe, Tacos, TacosJuly 6, 2014

Mole Negro Oaxaqueno: Oaxacan Black Mole Recipe

By Mijune

Follow Me Foodie to Mole! Making mole from scratch, in particular Mole Negro, is a labour intensive process which can take days. That’s why…

$50+, Canadian, desserts, Dinner Parties, Downtown Vancouver, Eclectic, Events, Food Event, International, Pacific Northwest, Pacific Rim, West coastMarch 6, 2014

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

By Mijune

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.

American, Canadian, Dinner Parties, Food Event, Modern American, Pacific Northwest, Pacific Rim, Recipe, West coastNovember 29, 2013

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

By Mijune

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!

American, Dinner Parties, Events, Recipe, Vegan, VegetarianNovember 23, 2013

How to make: Crispy Deep Fried Apple Chips Recipe

By Mijune

Apple chips. It seems like an easy thing doesn’t it? There are tons of recipes online for them and they all look similar. But the results? The same? You would think so, but no. To bake? Fry? Or dry? I was running my head into a wall experimenting with different methods, but thanks to Modernist Cuisine, problem solved!

Canadian, Dinner Parties, Events, Food Event, Pacific Northwest, Pacific Rim, Recipe, Seafood, Soups, West coastNovember 20, 2013

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

By Mijune

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.

Dinner Parties, Eclectic, Events, Food Event, Recipe, Seafood, UncategorizedNovember 3, 2013

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

By Mijune

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.