Springy Flower Salad

Springy Flower Salad

Springy Flower Salad. Back when I was learning about the many edible and medicinal herbs and flowers with Rachel MacLeod at the Kiln Farm. I was being shown all the varieties which we would pick as they were growing and then turn into the salad of the day. It was a lot of fun and very neat as each week I would be introduced to a new flavour. Chocolate Curry Flower, Opal Basil, Dandelions and Clover. Nothing makes a food plate jump out at you more then one presented with some eye dazzling edible flowers. I like lavender, thyme, dill, cilantro, day lily, zucchini squash...
Winter Melon Soup (Duong Qua Tong)

Winter Melon Soup (Duong Qua Tong)

                                      Eight Precious Jewels Winter Melon Soup (Duong Qua Tong) I dine out at several of my local contemporary Asian restaurants and have had many versions of this great prized Cantonese winter melon soup. These large oval or round melon globes are found in the Chinatown markets and are usually recognizable by the dusty, “frosted” white coating found on the green exterior shell of the melon. Winter melon is seen as nourishing and...
The Alaskan King Crab is here!

The Alaskan King Crab is here!

The First Alaskan Red King Crab are now at the Steveston Docks! The Red Crab are also ready for the crab boil at a more economical cost. Brought to the docks still living from the boat aqua tank and sold by the kilo. I had to push my way through the huge Asian contingency to get at least one crab. One restaurant owner was yelling, he will take all that’s left. The sale is over. I did get a few large red crab legs and did a quick seafood boil. The smaller red crab made a nice alfresco plate I saved some of the broken off  big fat legs centre cuts that I got for a...
Louisiana Jambalaya Creole’

Louisiana Jambalaya Creole’

  LOUISIANA JAMBALAYA CREOLE’   One of my favourite jobs back in the early eighties was chef for a turn of the century musical called One Mo Time. I took on this position because it gave me a chance to work inNew Yorkand it was something I wanted to add to my repertoire. While there I was to be mentored by Chef Paul Prudhome well known for his avant-garde approach to Creole Cuisine and the art of blackened grillingLouisianastyle. The producers of this show wanted to have an authentic Creole style menu that would compliment this dinner theatre musical play....
Dim Sum

Dim Sum

Life without Dim Sum would be a boring weekend for me. I love to have other chefs feed me. Dim Sum Brunches have become very affordable and busy. A good selection with tea and dessert will set you back 25 bucks. Check out what I had New Years Day. Started with a bowl of chicken corn chowder and a bowl of hot and sour soup. The veggie spring rolls with in-house made plum sauce were deluxe. The pork and mushroom wonton, wok fried in a chili pea-nutty sauce topped with steamed spinach tops. The main event was the seafood chow mien, the crispy noodle foundation with plump...
Back in the 70’s, Guinness record size cheese and the House of Vera Ernst McNichol

Back in the 70’s, Guinness record ...

  Wayne Conrad Serbu Back in the 70’s I was making my way around Ontario searching out small independent cheese makers that would make artisan branded cheese for a large conglomerate food manufacturer. Millbank Cheese was one of the first I stopped at because of my familiarity being sold at the Galt market. I stopped in and saw that this Giant Cheese being made to be in the Guinness records. After doing my business with the owners I asked what are all the people doing over at that house? Don Tanner’s reply that it was the house of Vera McNichol. Millbank...