Recipes
Recipe: Bacon Caramel Corn
Sweet + Salty = Sensational! Chef Eric Pateman combined Oyama bacon, homemade caramel and sea salt to come up with a new holiday tradition, EC style. Bacon Caramel Corn · 3/4 Lb Oyama Double Smoked Bacon · 1/3 C Popcorn Kernels · 1 C Butter · 2 C Brown Sugar · 1/2 C Light Corn Syrup · ...
Recipe: Whipped Shortbread
Chef Eric Pateman whipped up this easy Whipped Shortbread recipe at our annual Holiday Entertaining Market Dinner. Super simple, quick and delicious, perfect for enjoying with our Haas Framboise – Thomas Haas Bittersweet Hot Chocolate, Elephant Island Framboise & Salt Spring Coffee Espresso – created by EC Head Barkeep Max Bygraves. Yield 20 Cookies...
Recipe: Seared Qualicum Beach Scallops, Black Bean Beurre Blanc, Crispy Leeks, Sauteed Spinach, Fraser Valley Bacon
Savoury Chef Foods began as a personal catering business, and gradually grew to bigger events with more elegant and extravagant menus. Founder and Chef Taryn Wa’s client base remains loyal, a factor which was integral to the growth of the company. In 2006 Taryn moved her rapidly expanding business into a new commercial kitchen,...
Recipe: Birch Syrup & Kasu Marinated Sablefish
The Edible Canada team travelled to New York a couple of weeks ago to participate in Travel + Leisure Magazine’s Global Bazaar. The event allowed guests to explore the world with one ticket, and we spent a weekend showcasing BC food and wine to hundreds of editors, writers and consumers. Chef Jennifer Dodd’s Sablefish was...
Recipe: RAW Espresso Cashew Torte, Hazelnut Crust
Last month we welcomed back Afke Zonderland for the third annual Raw Food Feast. As always, guests were blown away by the filling and fulfilling evening, closed with this incredibly rich yet healthy dessert. We paired it with Sea Cider’s iced crab apple elixir, Pomona, named in honour of the Goddess of Apples. Espresso...
Recipe: Chilled Fennel & Cucumber Soup
At this week’s Market Dinner we welcomed back Chef Lee Parsons from Bacchus Restaurant at the Wedgewood Hotel. Chef Parsons has joined us for 4 consecutive years now, and we always are excited to have him and his comforting, delicious cuisine. He started the dinner with this cool soup – ideal for warm summer days....
Recipe: North Arm Farms Baby Beets, Whipped Goat Cheese, Mustard Greens
Recipe: North Arm Farms Baby Beets, Whipped Goat Cheese, Mustard Greens This starter plate has been a popular choice in our Bistro. We source the beets from Pemberton’s North Arm Farms, the vinegars from Summerland’s Okanagan Vinegar Brewery, and the goat cheese from Abbotsford’s Goat’s Pride. serves 4. - 3 each (100 g total) baby red beets, boiled then...
Recipe: Lois Lake Steelhead Trout, Ramp Pesto, Spinach, Ricotta Gnocchi, Fennel
How to summarize West Restaurant? There isn’t enough room here to list all of the accolades and honours this Granville Street room has garnered. Chef David Gunawan joined us as guest chef at one of our recent Market Dinners, and prepared this delicate yet flavourful spring fish dish – a fantastic pairing with Poplar Grove’s Pinot Gris....
Recipe: Ricotta & Wild Nettle Gnudi
Cuisine du Terroir. This is how Joy Road Catering’s Cameron Smith and Dana Ewart describe their concept – translated as food of the earth – and food with a strong sense of place. EBC is such a huge fan of this humble and talented dynamic duo, and we recently welcomed them as guest chefs for one...
Recipe: Qualicum Bay Scallops, cold smoked pancetta, winter citrus
We welcomed CinCin Chef de Cuisine Todd Howard as our Market Dinner guest chef last month. Howard’s contemporary Italian dishes are ingredient-driven and seasonally focused. Experience at Angela Hartnett at The Connaught Hotel (a Gordon Ramsay restaurant), Heston Blumenthal’s The Fat Duck, London’s iconic Le Gavroche and Watermark in the BVI has prepped him well to...
Recipe: Birch Cured Coho Salmon, roast beet, fine greens, hazelnut vinaigrette
Last week we were fortunate to have Chef Andrew Springett, of Ucluelet’s Black Rock Resort, on hand as guest chef for one of our BC’s Best Market Dinners. Chef Springett exemplifies west coast cuisine, and treated the sold out crowd to an amazing evening. We began the multicourse feast with this starter, which we paired...
Recipe: Slow Roasted Maple Hills Chicken, Fall Vegetables
Chef Eric Pateman cooked this dish for a recent private Market Dinner, and the smell was incredible! Just the thing to tuck into on a blustery fall day, when you want the house to be warm and the smell to be comforting. The recipe serves 8, so invite over some friends, or enjoy the leftovers....
Recipe: Roasted Vancouver Figs, Oyama Prosciutto, Okanagan Goat Cheese
Here’s a lovely fall starter course from Chef Eric Pateman – even better when local figs are in season! Roasted Vancouver Figs Oyama prosciutto, Okanagan goat cheese 1 Tbsp Freshly Cracked Black Pepper (Edible BC) 8 large Vancouver Grown Green Fresh Figs (Green Grocer) 8 Slices Oyama Speck, Julienned (Oyama Sausage) 1/2 C Crumbled Fresh...
Recipe: Sloping Hills Berkshire Porchetta, caramelized fennel, peaches
We are fortunate to have had Chef Robert Belcham (Refuel, Campagnolo) join us a number of times for our BC’s Best Market Dinners. His most recent guest chef appearance earlier this month sold out almost a year in advance! Chef Belcham is the king of the pig, and a huge advocate of Sloping Hills Pork....
Recipe: Zucchini Lasagna, basil pistachio pesto, macadamia ricotta
Earlier this month we had the pleasure of welcoming Afke Zonderland back for a second annual Raw Food Feast – as part of our BC’s Best Market Dinner Series. Her recipes are so incredibly flavourful and creative – I had a lot of trouble picking just one recipe to post. Zucchini Lasagna basil pistachio pesto,...
Recipe: Sun Haven Farm Kurobuta Pork, caramelized apricot risotto, fruit chutney
Earlier this week West Restaurant Chef de Cuisine David Gunawan joined an enthusiastic and eager crowd for one of our BC’s Best Market Dinners. I say eager, because this dinner sold out in November 2009 – a couple of short weeks after the date was announced! This course was a favourite of the group –...
Recipe: Foie Gras Terrine with Slowly Roasted Strawberries
This past week we welcomed MARKET at Shangri-La to our BC’s Best Market Dinners. Chef de Cuisine Karen Gin prepared this very unique dish that had everyone in attendance asking for the recipe. So we thought we’d share it with you as well. Foie Gras Terrine with Slowly Roasted Strawberries Gray Monk Odyssey Brut ...
Recipe: Saganaki Schramm Vodka Martini
Chef Dana Reinhardt has long been an EBC friend. She was our lead chef back when we began our Commercial Drive Market Tours, and she’s graced our BC’s Best Market Dinners before. We were fortunate to have Chef Reinhardt join us again last month – and here is her original summer starter, featuring Pemberton Distillery’s...
Recipe: Halibut Cheek Taco, Southwestern Slaw
This past week was our annual Sustainable Seafood Market Dinner, with EBC’s own Eric Pateman cheffing. Always a sell out evening, this year was no exception. Eric’s Halibut Cheek Tacos were a hit – especially paired with Cedar Creek’s Ehrenfelser! Halibut Cheek Taco southwestern slaw Cedar Creek Estate Ehrenfelser 2009 2 lb Fresh BC Halibut...
Recipe: Chocolate Mousse, Sponge Toffee, Caramel Foam
Last week Chef Wendy Boys led one of our Cooking with BC’s Best Market Dinners at Granville Island. Known for her amazing desserts, she didn’t disappoint the eager crowd, with 2 different dessert courses for our lucky guests. Wendy served as Executive Pastry Chef at both Lumiere and Feenie’s working with Executive Chef/Owner Rob Feenie....
Recipe: Soft Poached Organic Hen’s Egg, Maple Cream, Roasted Bone Marrow Crostini
Last month Exec Chef and Head Bartender from one of Vancouver’s hottest spots – Pourhouse Vancouver – led one of BC’s Best Market Dinners at EBC headquarters. Chef Chris Irving prepared this delicate and delicious starter, while Bartender Jay Jones mixed up cocktails for the lucky 20 in attendance. There are a few steps to...
Recipe: Local Spot Prawns, Homemade Sausage, Saffron, Grilled Manchego Toast
Last week we welcomed Hart House Chef Kris Kabush to our BC’s Best Market Dinners. Here is feedback from one satisfied guest: “The event exceeded our expectations in every way. We were charmed by the chef and impressed with his culinary expertise and knowledge. The fact that the majority of the ingredients were locally sourced...
Recipe: Sloping Hills Farm Organic Pork Chop
Here is an early summer recipe from Eric featuring one of our favourite local suppliers – Sloping Hills Farm, on Vancouver Island’s Qualicum Beach – the home of happy pigs. Treve recommends using Spinnakers Nut Brown Ale in both the dish and to pair with this dish – though Cannery Brewing Company’s Naramata Nut Brown...
Recipe: Fresh Mushroom Crusted BC Spot Prawn Salad
As this week is all about BEER with Vancouver’s Craft Beer Week, we thought we’d share another one of Eric’s recipes that we’ve paired with a brew at one of our BC’s Best Market Dinners. Fresh Mushroom Crusted BC Spot Prawn Salad Pea Tips, Baby Morels, Wild Mushroom Vinaigrette Tree Brewing Company Hefeweizen Serves 6...
Recipe: Steamed Galiano Mussels, Herbed Beer Broth, Truffle Frites
In case you haven’t heard (almost impossible due to the brilliant buzz), May 10-16 is Vancouver Craft Beer Week – the inaugural edition of what is sure to be a hugely popular event. With upwards of 25 local craft breweries and 20 venues – plus a promise of ‘no crap beer’, how can it miss?...
Recipe: Island Bison Encrusted with Pattison Farms Walnuts
We recently had Chef Ronald St. Pierre join one of our BC’s Best Market Dinners. This man knows all about cooking with local ingredients – his fantastic restaurant in the heart of Comox Valley, on Vancouver Island, is fittingly called – Locals. Chef St. Pierre wowed the crowd with this succulent main – bringing with...
Recipe: Citrus Cured Pacific Herring
Chef Quang Dang prepared this delicious course when he joined us at one of March’s BC’s Best Market Dinners. Representing C Restaurant, his mastery of seafood was clear with this course – plus many others. Chef Dang is so personable and knowledgeable – many commented on his friendly, personable and informative style – and his delicious...
Recipe: 100 Mile Scallop Tartar
Every Sunday we share one of EBC president Eric Pateman’s recipes. He designed this one for a private Market Dinner last week - making use of the first tastes of spring on the coast. 100 MILE SCALLOP TARTAR wild greens, granny smith apple, toasted hazelnuts, Agassiz wasabi Gray Monk Odyssey Brut 2006 6-9 Qualicum Bay Scallops...
