Zucchini Chip Fritters and a Avocado Dil...

Zucchini Chips with Avocado Dill Dip;  The rewards of having a small garden allow you to reap the bounty and when the Zucchini come to fruit, the flowers and baby ones are first to sample leaving lots of space and food to make a good amount of perfect gourd recipes. Sweet Zucchini relish, stuffed and baked can all be made easily and make a mighty tasty vegetable side dish. A good fritter is what I like to use all the left overs and frying them with good ingredients in olive oil, they become a very addictive snack. Here is a quick recipe and make twice as much because...

Italian Wedding Soup

Italian Wedding Soup. Back when I returned to Vancouver I took on a chef position cooking for the nightly performance of  the Tony N Tina Wedding in it’s new location at 1066 Hastings street. The menu was fashioned after a typical Italian Wedding Party fare which started out with the soup. Why is it Called Italian Wedding Soup?  Ever wonder how it gets its name? I always thought maybe it was a traditional meal served at Italian weddings, but in actuality, it has nothing to do with a real wedding.  The name actually comes from the way the flavors combine, like a...

Cheesy Buttermilk Scones.

Cheesy Buttermilk Scones. Buttermilk Scones /Cheddar Cheese The first scone that I remember tasting was made by Guthrie’s Bakery. This old fashioned British Isle styled bakery made the scones for over a hundred years serving most of the founders of Hespeler and Galt Ontario. Topped with some fresh strawberry preserves and sided with a good cup of coffee or tea, they made a great morning nosh. One of the most requested items at the old Knotty Pine Kofe Bar where I worked were the buttermilk scones that were made fresh each day by the hundreds. These flaky light biscuits...

Angus Beef Belly Brisket Bacon

Angus Beef Belly Brisket Bacon. I like to shop for a good beef brisket with just the right amount of marble fat and lean. I first prepare a nice brine using pickling spices kosher salt natural vinegars. After soaking for a few days I give it several soaking baths in cold water before heading to the smoker. I first smoke it whole low and slow for 3 hours to get a nice smoke ring and hickory maple flavour. I used some maple sugar in the rub for a wee bit of maple sweetness during the smoke. Once the brisket has been fully cooked I let it rest to settle all the juices before...

Dinner at Pluvio

  A Chef Sampling at Pluvio with Warren Barr. The best of BC is what I found. The culinary passion that came from the kitchen that evening was delivered with gusto by a well rehearsed kitchen and service staff. Our dinner Entertainment was being seated at the kitchen theater window, observing Pluvios talented team preparing each well rehearsed plate with exacting precision. From the first sip to the last nibble I was taken on a culinary journey that only a passionate chef could orchestrate and deliver perfectly executed.