The Classic Chateau Briand

The Classic Chateau Briand

The Classic Chateau Briand. Working at Hotel Vancouver during my apprenticeship The Timber Room and the Panorama Dinning Rooms had steak nights on a regular bases. The Classic Chateau Briand for two was a beautiful aged beef tenderloin. If you were capable cook the chef would give you the privilege to work one of the cooking stations during these orchestrated periods of chaos. When the lunch or dinner hour was in full swing you had to be ready to produce your part of the menu 40 or 50 times an hour. You had to be fast, organised and have a good sense of timing. Most of...
Tasty Mexican Tortilla Bean Soup

Tasty Mexican Tortilla Bean Soup

Tasty Bean Soup The word is out. The body requires legumes to stay active. The word Pulse will soon be the foodie word of the day for Chic Peas, Chia, Quinoa, Fava, Kidney Peas and Lentils. I confess that my eating habits sometimes get way out of control, so I’ve strapped myself back onto the wagon of health and good eating. My last time in the Hospital for a simple procedure went way out of my control wrong. I was given antibiotics that gave me severe reactions. So they gave me more to combat the first dose. What it did is kill all the good micro bacteria living in...
Zucchini Carrot Veggie Fritters

Zucchini Carrot Veggie Fritters

These Zucchini Carrot Veggie Fritters are a version of Latke Potato pancakes. Known by different name like Ukrainian deruny or Irish boxties are shallow-fried pancakes of grated or ground potato mixture, matzo meal or flour and a binding ingredient such as egg. They may be topped with a variety of condiments, ranging from the savory (such as sour cream or cottage cheese), to the sweet (such as mango chutney curry coconut yogurt), or they may be served plain. Some variations may be made with sweet potatoes or plantain. here I used cold smoked tuna with fried capers as an...
The Caviar Bar; The King Fisher Platter.

The Caviar Bar; The King Fisher Platter.

The Caviar Bar; The King Fisher Platter. When I was cooking at the Kettle of Fish on Pacific Ave; My cooking station was known as the Caviar bar. It was what the owner Glen Anderson and designer David Vance used for the overflow and small private dinning room. The bar was made from solid marble and beside a libations centre it had a chowder steam pot and a wood/charcoal fired bbq. Caviar was sold by the ounce with frozen vodka. The chowder made to order which the customer picked the kind and the ingredients. I also bbq grilled just about anything from the sea. This Char...
Crispy Monterey Calamari

Crispy Monterey Calamari

Crispy Monterey Calamari. The California Coast around Monterey Pier have a great selection of long time operating seafood kiosks. Chowder in a bowl, Fish and Chips, prawns, oysters clams and mussels just about everywhere. My favourite deep fry treat is a nice plate of crispy calamari. Squid are one on my favourite seafood list to make so many tasty appetizers with. Stuffed and grilled, added to a rice paella, stir fried in a wok and breaded and deep fried. The simple breading for these yummy morsels after being cleaned and trapped and cut into nice one bite pieces. The...