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Pine Mushroom Rice
Description This is a very authentic and traditional autumn dish that I look forward to every year. We usually make it at home or enjoy it together with the restaurant’s staff. It’s very easy to make at home, and can be enjoyed on its own or as a side to other Japanese dishes. The focus is…
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Peperonata with Buffalo Mozzarella
Description Nothing says summer to me like this dish. The peperonata keeps well for three to four days and actually tastes better the day after it is prepared. Serve it with some good crusty bread and a quality buffalo mozzarella. Look for this soft cheese – we make some great ones here in Canada –…
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B.C. Squash Soup
Description Dairy & Gluten Free Ingredients Preparation/Method Chef Laura Moore Additional titles or restaurant name Bio or other info goes here
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B.C. Berry and Apple Crumble
Ingredients Fruit Crumble Topping Candied Hazelnuts Preparation/Method Fruit Crumble Topping Honey & Cinnamon Candied Hazelnuts Serve crumble with a generous dollop of B.C. yogurt and chopped candied hazelnuts. Chef Laura Moore Additional titles or restaurant name Bio or other info goes here
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Hecate Strait Dungeness Crab Cakes and Osuimono Soup
Description A delicious two-part recipe from Chef Dai Fukasaku to help you savour all of the flavors from your local British Columbia caught Dungeness Crab. Three live Dungeness Crab will be needed to complete both recipes. Ingredients Crab Cakes Osuimono Soup Preparation/Method Crab cakes Osuimono Soup Instructions Notes Have left over crab meat? Wrap it…