We will be closed Sunday & Monday of the long weekend for R&D.
Back open Tuesday at 5pm

Monday - Saturday from 5pm (food at 6pm)

   Kitsilano Daily Kitchen.

A fresh approach to unpretentious West Coast Cuisine.  

Daily visits to the local Markets and Farms of British Columbia to procure the finest local seafood, produce and meats at the peak of quality. Working the best the West Coast has to offer and prepping, cooking and creating a new menu every day.

Always in the season, local and organic whenever possible.

 A few reviews floating around the internet

Tiffany C.

San Francisco, CA USA

7/6/2010

If I had to describe Kitsilano Daily Kitchen in one word I think I'd choose "charming." Everything from the man who served us to the daily changing menu to the lovely cocktails practically charmed the pants right off of me.

Crystal H, Andrea R, and I stopped in here for dinner on my first night in Vancouver and we started our meal by sharing the pork and lentil soup. Chunks of salty pork in a dish usually means I'm going to like it and this was no exception. I also feel in love with the bread that came out with olive oil and sea salt to dip it in. Let's petition to get this at all of our restaurants, mmkay?

For dinner I chose the fish soup, which was really more of a seafood soup. It had crab legs, fish, mussels, red pepper, orzo, and probably some other things I'm failing to recollect in it. It was definitely soup-y and not as stew-y as I thought it might be. However, the flavor was fantastic and it left me room to try dessert so you won't hear any complaints from me.

Speaking of dessert - we ordered a flourless chocolate cake that was divine and a cheese plate. There were 5 different types of cheeses and I could have eaten 2 servings of them all if I wasn't full to bursting at this point.

Crystal told us that the neighborhood Kitsilano Daily Kitchen is in doesn't get a lot of foot traffic so you should make your way over there for a delicious dinner. After all an especially delicious meal easily warrants a special trip somewhere.

Andrea R.

Chicago, IL USA

7/2/2010

Obsessed! I kinda wanted to move in, which I think our waiter may have feared since we were there for a very long time.

Apparently their menu changes daily so be sure to check their website ahead of time or sign up for their emails, although I'm pretty sure you can't go wrong with anything here.

Our fabulous waiter made our dining experience extra special; I sure wish I could remember his name!  He suggested some tasty looking wines for my non-pregnant dining companions and even whipped up a virgin cocktail for me. It was so good that I asked several times if he could confirm there wasn't any alcohol in there...and apparently there wasn't.

After devouring a few baskets of soft, warm bread...dipped in oil and Hawaiian sea salt (um, yum) we split a lentil soup with pork in it. The chef was kind enough to divide the soup among 3 bowls and it was the perfect amount of food.  As for my main entrée I got the pasta with squid in it. As much as I love the idea of their menu changing daily they may need to make this one a staple because it was one of the best pasta dishes I've ever eaten.  And being a carboholic I've sure had my share of good pasta!

I was absolutely stuffed, but couldn't resist ordering the chocolate torte so I could have just 1 bite. My 1 bite turned into eating the entire dessert, but I just couldn't help myself.  I may have not done a very good of sharing dessert with my dining companions, but they seemed quite content with their cheese platter, which unfortunately included mostly brie and blue cheeses (no-nos while pregnant).

We have our fair share of good dining in Chicago, but I'm sure jealous of all the Vancouverites for having this gem of a restaurant.

Peter S.

Vancouver, BC

6/25/2010

Bison, Tenderloin, Veal tongue, and Marrow with fresh BC woodland mushrooms.

YUM!

This was my second time eating marrow on the "half shell" or femur/humerous! The first was in San Francisco a year ago and was done perfectly. The Daily Kitchen version was nearly perfect. It is such a rich dish, perhaps I had the wrong drink this time around (a Belgian cheery beer).
I tend to avoid foods that have originated in the animals mouth region, but I was pleasantly surprised with the veal tongue. So soft and tender, I have obviously never had tongue prepared correctly.
The mushrooms were just barely cooked (perfect!) and added a nice hit to the plate.

Unfortunately, I had no room for dessert, so I will update this review after my second visit.

Crystal H.

Vancouver, BC

6/24/2010 1 photo 1 Check-in Here

Every day I get an email that says what the menu is for tonight's dinner and tonight, I just had to try it out.

Tonight I dined on black squid pasta with arugula. Normally pasta is a sure fire fail for me when I order it out. It's generally too salty, too sparse, or just too blah. But Daily Kitchen's has me singing a different tune. The pasta was perfectly cooked the way I like: perhaps a little too underdone to some people's preference, but for me, the bite was ideal. The Monterey squid was magic. It's rare to be served squid that isn't deep fried, let alone seafood that is just ever so slightly undercooked - perfect!

This is a great concept, and I hope that it continues to do well, having just recently opened. Using locally sourced, fresh ingredients Chef Fowke shares insights on his emails like "I am waiting on the first of the season Salt Meadow lamb to off load from the ferry - it will be simply prepared so all the fresh flavours can be enjoyed." How could you not want to find out what is being grown and harvested all around our beautiful city, province, country? Attentive, informative and genuinely friendly service just added to the already stellar experience. I can't wait to find out what tomorrow's menu is!

Kelly N.

Vancouver, BC

6/26/2010

I hate to knock this place because the food was actually very good and the service was fairly good but the portions were tiny and just not worth the price.  I'm 5'2, 115 pounds and had bread to start (delicious!), an appetizer (shrimp salad) and an entree (salmon) and I still walked out hungry.  Love the concept, great tasting food, but the place just doesn't deliver the portions given the fairly hefty price.

Vitaliy P.

Vancouver, BC

5/15/2010 2 Check-ins Here

Since about six month ago when one of my favourite restaurants (MonBella) was closed I kept checking that spot at 1809 West 1st Ave. Driving by yesterday I've noticed a new restaurant called Kitsilano Daily Kitchen so I immediately went for a quick bite. The menu was short and simple but every item looked good to me. They brought some bread with butter, olive oil and olives... The usual stuff, right? Well, yes, but... I think that was the best testing bread I ever tried. I ate all bread by myself (and I wasn't even that hungry!). I was told bread was made by the chef.. Nice!

I ordered Rare Seared Ahi Tuna with lobster cream, wasabi polenta, key lime and I was not disappointed - excellent presentation and amazing taste! And then I realized that the chef was the same - Brian Fowke! No wonder I liked the food!

I had birthday couple days ago so I decided to invite my friends next day and asked what's on menu tomorrow. They didn't know since the chef makes the food fresh "daily" (thus the name). I am okay with that. I am sure it's going to be great.

Leslie M.

Vancouver, BC

7/2/2010

This was our first time at the Kitsilano Daily Kitchen - Raclette and scallops / salad and skirt steak - wonderful food.  The service was excellent and the suggestions perfect.  The menu changes with what is fresh - so you know the chef is invested in your meal.  We lingered over wine and had the cheese and fruit - I highly recommend it.

Erika W.

Vancouver, BC

6/25/2010

I first tried Kitsilano Daily Kitchen on the second day of their opening. Since we live in the neighborhood the choices are incredible for any Vancouver neighborhood. This restaurant is a fine addition along the line of Bishop's on 4th Ave and West on South Granville. My husband and I are almost weekly diners there and I have not had a disappointing meal. The food is excellent with the finest local products available. The other night I had the best  rabbit stew I ever had with a generous slice of fresh porcini mushroom - it was delicious and very satisfying. The imagination and careful execution of each dish will make every lover of fine food a repeat customer. Yes, the prices are certainly higher than nearby restaurants on 1st Ave. but then you have to compare the quality of the food. If you are only looking for less expensive so-so food, this is certainly not the place for you. But if you are looking to enjoy fine food and excellent service I wholeheartedly recommend this restaurant. I just hope that enough people discover this gem among the rough diamonds nearby to keep it going for years to come. About the only disappointment to me about the place is that their white wines could use a bit more variety.

BetPants A.

Vancouver, BC

6/1/2010

Had a terrific meal here this week.  A beautiful seared tuna starter that melted in my mouth, followed by a spectacular piece of salmon that was beautifully fresh and perfectly prepared.  The staff were friendly and knowledgeable, and made particularly good wine suggestions to go with the food.  The chef circulated throughout the restaurant to check on the diners, which was very nice to see.  All in all, a terrific meal.  I'll be back!

Laura V.

Vancouver, BC

5/15/2010

This is a great new concept with fresh and local ingredients everyday and thus a changing menu and corresponding wine list. The waiter we had was very friendly and actually responded to our stupid jokes..which is always good for me and my husband. I had Local white asparagus with a basil hollandaise and caramelised onion and my hubby had Rare Ahi Tuna with a lobster cream, polenta and key lime (Crazy yummo!) and then a Butter Roasted Carmen Creek Bison with Arugula, fondant potato and little field mushrooms...very delicate and too good for words really and Jumbo Baja scallops on pumpkin seed pesto, wild rice and French beans. We shared a flour less chocolate cake with strawberries. I was very impressed...neat and calming environment. I like having a meal that ALL parts are satisfying and thoroughly tasty. Dessert, although spectacular..would have been nice accompanied with home made icecream/gelato. Less attention focused on dessert but was a place I will return to ASAP. Does anyone want to babysit???

Just a quick update to all my friends,

We are open for Business tonight (Saturday) and will be closed Sunday.

Tonight we will be open until late - to facilitate the beach lifestyle and the warm weather we are having today in Kits. The Daily Menu will be posted by 4pm. Please feel free to peruse at your leisure: Kits Daily Website

I am currently working with the following products for tonight's menu:

• ‘first of the season' Copper River Sockeye Salmon - 7lbs fish with bright red and firm flesh. I am thinking of preparing a ceviche
• 40 day/dry-aged Pemberton Beef striploin - will be simply sautéing and serving with morel mushrooms
• Baja jumbo Diver scallops - quick, hot sear with an arugula puree and wild rice
• Fresh BC spot prawns - quick bath in a court bouillon.
• Morel mushrooms - maybe a pasta or spaetzle
• Veal (free run) sweetbreads - fried crispy and served with mushrooms and maybe Raclette cheese
• Sloping Hill pork belly - in the oven now; 6 hour slow cook

Look forward to seeing you soon.

 Early Reviews - First Two Weeks.

carpe vino says: May 19, 2010 at 2:55 am

Amazing restaurant! Have eaten there twice now, and in my opinion, it is worth every penny! I love that all the "critics" who are saying that the prices are too high have likely not eaten there yet!
I had their beautiful seared ahi tuna "appetizer" with wasabi polenta and a lobster cream sauce... a very generous portion for $14! The only thing over $30 was an organic bison ribeye that would have been $40 or $50 at any other restaurant with the know-how and skill to pull off this kind of menu. I would say... check out the restaurant, and then tell people your opinion!

Frances Cabahug says: May 20, 2010 at 5:32 pm

Yes, I got to talk to Chef Fowke, and he mentioned how some people in the neighbourhood have already been back twice (which is impressive considering they've only been open for 3 weeks). Says he really appreciates the support. I'll write about the interview and write a review by next week.

Kitzy says: April 19, 2010 at 4:52 pm

I don't know about you, but I don't believe in ghost stories. To say a location is "cursed" or "unlucky" fails to acknowledge why the 1809 predecessors failed as they did, and moreover, sets a negative tone for a new venture coming in with great potential.

Mon Bella Bistoria was not cursed, it was confused...the confusion served up by this place was foreshadowed in its very name. It was French..no Italian..small plates..no now large...three months in, welcome chef number three. Someone's inability to make decisions and stick by them is what I believe lead to the inevitable failure of Mon Bella, definatly not a curse.

Now, if we can "judge a book by its' cover" so to speak, Kitsilano Daily Kitchen is already offering a clear image of who they are and what they are brining to our Kitsilano community. From the name I envision market fresh, locally sourced foods. If the food and service are as good as I think they'll be coming from a Chef Fowke, I hope we are able to finally welcome a new-comer to 1809 West 1st.... without the threat of a curse.

Textura Salon says: May 20, 2010 at 5:41 pm

Kitzy
You are spot on, developing an identity is crucial to any new business. Without an identifiable identity (brand) you get lost in the mix and eventually close. Instead of doing many things well, do one or two things great. Textura Salon wishes Daily Kitchen success.

Reservations at Kits Daily

1809 West 1st Avenue
Vancouver, BC V6J 5B8
(604) 569-2741

(1809 is actually one full block in from Burrard)

Recipes for Your Next Dinner Party
Menu Matching - Moderns & Classics

This is a fun way to turn a simple dinner party into an event fit for foodies - without being pretentious or 'over-the-top'. This is a host/hostess dream menu. All the food can be prepped the day before and easily assembled within minutes in front of the guests. Talking points will be; the different textures and aromas created by the different cooking techniques. Please do not hesitate to contact me directly if you have any further questions on this menu.

Menu

Powell River Little Wing Oysters
on the 1/2 shell with Jonagold Mignonette
...and pan-fried with tarragon aioli

Local BC Spot Prawns
in the shell with classic cocktail sauce
...and sous vide with lemon foam

Wild BC Spring Salmon
sauteed with sauce bonne femme
...and sous vide with smoked tea broth

Canadian Prime NY Striploin Steak
simply sauteed with peppercorn sauce
...and sous vide and finished with smoked sea salt

Preserved Summer BC Strawberries
birch syrup sabayon

Oysters

On the Half Shell with Mignonette

Recipe: How to shuck an Oyster:

• Hold the oyster in a bar towel (or glove) with the flatter side up
• Using the oyster knife like a key, locate the seam near the hinge, insert the tip and blade and "unlock" the oyster with a twist
• Work along the seam in the same manner keeping the blade level
• Hold the oyster so as not to spill the "liquor"
• Run the sharp part of the blade between muscle and shell and sever the cord that binds them where it joins the shell
• Unhinge and discard the top shell
• Sever the cord on the lower shell

Recipe: Jonagold Mignonette

• ½  cup dry white wine
• 4 tablespoon Jonagold organic apple vinegar
• 1 shallot, finely chopped
• white pepper to taste
• salt as needed

Method

• Combine all ingredients in a bowl and let flavours infuse for 24 hours.

Pan-fried with Tarragon Aioli

Recipe: Marinated Oysters; sous-vide:

• Place 12 shucked oysters in a food grade vacuum bag.
• Add 3 sprigs fresh tarragon, 2 tbsp olive oil, 1tsp sea salt and the zest of one lemon
• Vacuum seal the bag and allow to sit (in the cooler) for 4 hours
• Bread for pan-frying

Recipe: Pan-fried Oysters:

• 3 eggs
• 12 oysters
• 1 c. unseasoned bread crumbs
• 1/2 c. all-purpose flour (approx.)

Method

• Place the flour and bread crumbs (Japanese panko bread crumbs are the best) in separate metal mixing bowls
• Crack the eggs into a bowl and beat them well with a fork, season with salt and pepper
• Remove the oysters from the sous-vide back and drain well.
• Toss each oyster in the flour, coat it well, and shake off as much excess as you can.
• Dip each oyster completely in the beaten egg, then roll it in the bread crumbs to coat it on all sides.
• Heat 1/4 inch of oil (plus 1tsp butter) in a small skillet over medium heat.
• Test the oil by dropping a minute pinch of flour into it. If the flour bubbles, the oil is ready. Don't let it get too hot or the oysters will burn.
• Use tongs to lay each oyster in the oil without crowding the pan. The oil should sizzle rapidly - this is important.
• Cook the oysters on both sides until golden brown, about 30 seconds or less per side.

Recipe: Tarragon Aioli

• ¼  cup mayonnaise
• 1 to 2 tablespoons minced garlic
• 2 tablespoons minced fresh tarragon leaves
• 1 teaspoon grated lemon peel
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
•  Salt
  

Method

• Combine all ingredients in a bowl and let flavours infuse for 24 hours.
   

Spot Prawns

‘In the Shell' with Classic Cocktail Sauce

Recipe: Poached Spot Prawns (Court Boullon)

• 2lbs Spot Prawns, shell on
• 3 litres water (about three quarts)
• ½  cup lemon juice
• 2 tbsp (30 ml) salt
• 1 large carrot, sliced
• ½  medium onion, sliced
• 2 tsp (10 ml) white peppercorns
• 1 bay leaf
• A few sprigs of thyme

Method

• Bring all the ingredients (except the prawns) up to the boil and let simmer for 10 minutes.
• Place the Prawns in the court bouillon and cook for 2 minutes (after it returns to the boil)
• Immediately drain off all the water and cool the Prawns on a baking sheet.
• Refrigerate for 12 hours before serving (covered)

Recipe: Classic Cocktail Sauce

• ½  cups Chilli sauce
• ¼  cup Lemon juice, fresh
• ¼  cup Horseradish, freshly grated
• 3 Tbsp Celery, minced
• 3 Tbsp Green onion, minced
• 1 Tbsp Worcestershire sauce
• 1 tsp Chile pepper

Method

• Combine all ingredients in a bowl and let flavours infuse for 24 hours.

Sous-vide with Lemon Foam

Recipe: Lemon Foam

• ½ cup Milk
• 1 tsp Lemon oil
• Zest of Lemon
• 1 Tbsp Lemon juice
• 1 tsp Lecithin

Method

• Add the lemon oil, zest and juice to the milk
• Gently bring the milk to a simmer
• Leave to one side to allow the flavours to infuse
• When required add the lecithin to the milk and blend with a hand blender to foam the sauce

Recipe: Sous-vide Prawns

• See appendix
  

Wild Salmon

Sautéed with Sauce Bonne Femme

Recipe: Sauce Bonne Femme

• ¼  teaspoon ground white pepper
• 2 teaspoons olive oil
• 2 teaspoons butter
• 2 tablespoons chopped shallots
• ¾  cup dry white wine
• 1 cup heavy cream
• 1 cup wild BC mushrooms, sliced
• 1 tablespoon chopped parsley
• ½  teaspoon salt

Method

• Sauté the shallots and mushrooms in the butter and olive oil until soft.
• Add the white wine and reduce by half over a medium heat
• Add the cream and reduce by half
• Season with salt and pepper and finish with the parsley

Sous-vide with Smoked Tea Broth

Recipe: Lapsand-Souchong Fish Broth

• 2 cups light fish stock
• ¾  cups water
• 3 Lapsang-Souchong tea bags
• Coarse sea salt

Method

• Bring the water and fish stock to the boil
• Add the tea and remove from heat
• Allow to steep for 30 minutes
• Strain and season with sea salt

Recipe: Sous-vide Salmon

• See appendix
   

Striploin

Seared with Peppercorn Sauce

Recipe: Peppercorn Sauce

• 3 cloves Garlic (diced)
• 2 large Shallots (diced)
• ¼  cup Green Peppercorns
• 1 cup Veal Stock
• ¼  cup Cognac
• 1 ½ cup Heavy Cream
• Butter

Method

• Sauté the garlic and shallots, in butter, over medium-low heat until soft
• Deglaze the pan with the cognac and cook until all the cognac has evaporated
• Add the veal stock and reduce by half over medium heat
• Add the cream and the peppercorns, reduce by half
• Season with salt (and pepper ~ if needed)

Sous-vide and finished with Smoked Salt

Recipe: Sous-vide Striploin

• See appendix
   

Strawberries

With Birch Syrup Sabayon

Recipe: Preserved Whole Strawberries

• 3 cups strawberries, washed and hulled
• 2 cups sugar
• 3 tbls lemon juice (with zest)
• 1 bottle white wine - your preference
• 1 tbls pectin - liquid

Method

• Gently mix the berries with the sugar and lemon. Let sit, at room temperature for 3 hours
• Add berry mixture and wine to a large pot and bring to the boil. Immediately remove strawberries
• Add pectin and boil until reduced by ½ and liquid begins to ‘set'
• Return strawberries to liquid and place in mason jars
• Seal jars and process for 5 minutes
• Let sit for at least 2 weeks before using

Recipe: Birch Syrup Sabayon

• 3 Egg Yolks
• 2oz Vanilla Sugar
• 1 tbsp lemon juice
• 3 tbsp Birch Syrup

Method

• Whisk the egg yolks and sugar until pale and frothy, in a bain-marie (bowl over a saucepan of water), the water should not be boiling.
• Slowly add the wine, whisking constantly.
• Bring the water to the boil, whisk until the sauce thickens.

Appendex

About Sous-vide Cooking.

Sous-vide cooking produces extremely tender and flavourful results in meats, poultry and seafood. But it has its risks if not prepared properly. Please visit the following webpage for basic food safety facts:

http://www.canfightbac.org/cpcfse/en/cookwell/mrsc-factsheets/

Before attempting sous-vide cooking at home I would recommend reading Sous Vide Cuisine by Joan Roca (available at Books for Cooks). This book takes a HAACP approach to safe sous-vide cooking.

Sous Vide Techniques for this Menu

Basic equipment

1. Vacuum sealer machine - heat proof bags
2. Immersion water circulator/heater
   • SUB: pot on the stove with a candy thermometer and a wooden spoon to stir the water every minute

Method

1. Place all ingredients into heat proof plastic bags and seal
2. The bags can be filled up to 24 hours in advance and kept in a cooler
3. After cooked for desired time, cut open bag, drain excess moisture and serve immediately
   1. If preferred for texture and appearance - a quick sear in a hot pan with butter on the top (serving) side.
4. Season the protein only after it has been sous vide

Recipes

Prawns - 58.8f for 12 minutes

• 3pc 13/15 size prawns (per person)
• 1tbls butter
• 1tbls olive oil
• 2 sprig thyme
• 1 bay laurel leaf
• 1 tsp chilli flakes
• 1 lemon - zest only

Salmon - 45f for 10 minutes

• 4oz center cut salmon peice (per person)
• 1tbls butter
• 1tbls olive oil
• 2 sprig thyme
• 1 bay laurel leaf
• 1 tsp chilli flakes
• 1 lemon - zest only

Striploin - 54.4.2f for 15 minutes

• 6oz striploin steak, at least 1 inch thick, all external fat removed (per person)
• 1tbls butter
• 1tbls olive oil
• 2 sprig rosemary
• 5pc roasted garlic
• 1 tsp peppercorns
• 1oz red wine

Following are the most basic of guidelines for Sous-vide cooking

• Fresh beef and other fresh red meat are cooked to 130F / 54.4C. This is termed medium rare.
• Tough, fresh red meat  such as flat iron steak, short ribs etc are cooked at either 130F/54.4C or 136F/58.8C, from 24 to 72 hours depending on the cut and how tough it is. This gives time for the collagen to break down and make a tender result.
• Tender cuts of pork, such as tenderloin are cooked to 140F/60C. Trichinosis is killed at 137F.
• Chicken and turkey gets cooked to 140F/58C, make sure to follow the sterilization times.
• Fresh duck breast is cooked at 130F/54.4C. Duck confit is 180F/82.2C for 8-12 hours.

Brian Fowke's Home Method - Yorkshire Pudding

Recipe:

Utensils:

• 2 Mixing Bowl
• Whisk
• Wooden Spoon
• Yorkshire pudding tin (or any small, round flat-ish baking tin)
• Oil / Lard

 Method:

(I do not remember where I got this recipe - but it has been a favourite for years and works well in both Vancouver and Whistler, even with the elevation difference)

1. Sift flour into a large mixing bowl.

2. In a separate bowl crack both eggs and whisk into the milk for 5 minutes

3. Make a well in the centre of the flour and beatin the egg - milk mixture to a thin pancake batter consistency. Whisky hard to incorporate a maximum amount of air

4. Yorkshire puddings take about 35 minutes to cook so these should go into the oven when you pull your roast/bird/entree out of the oven to rest

5. The oven needs to be preheated to around 450 Fahrenheit (230 Celsius)

6. Add a ¼ inch of lard to each individual pudding tray and bring to heat in the oven

7. 3/4 fill the Yorkshire pudding mixture into the preheated tray sections - do not overfill

8. Put them in the oven for ten minutes - reduce the heat to 350f and cook an additional 20 - 25 minutes

9. Avoid opening the oven door as this will cause the Yorkshire puddings to fall

Last of the season strawberry

Autumn Dinner Party on the West Coast
(all recipes are for six people)

Menu

OYAMA CHORIZO LOMO
raclette cheese crisp, nugget potato, Okanagan apple

ROASTED BUTTERNUT SQUASH SOUP
pulled duck, juniper crème fraîche, curry leaf

WINTER COHO SALMON CEVICHE
potato pancake, pickled onions, saffron aioli

18 HOUR BRAISED VANCOUVER ISLAND LAMB BELLY
minted pea puree, organic corn polenta, peppered yogurt

BIRCH SYRUP & AUTUMN FRUIT
cinnamon sabayon, cranberry sugar

Recipes:

OYAMA CHORIZO LOMO
raclette cheese crisp, nugget potato, Okanagan apple

Shopping List

• 12oz Oyama Chorizo Lomo, sliced thin
• ½ lbs BC Raclette Cheese, grated course
• 6 medium Nugget Potatoes, cut in ½
• 2 cups Chicken stock
• 1 cinnamon stick
• ½ cup brown sugar
• Extra virgin olive oil, to drizzle
• Freshly cracked pepper

Recipe

• Poach the potatoes in chicken stock (and salt to taste) until soft - cool when fork tender. In an oven proof dish place the potatoes, flat side up. Cover with Raclette cheese and cook under a 500f broiler until the cheese is crispy, about 7 minutes. Serve warm
• Cook the apples in a covered oven proof dish with the cinnamon stick, sugar and butter for 45 minutes at 375f. Serve warm

Plating

• Layer the chorizo down the center of a plate
• Place 2pc of potato on the plate with the apple in between
• Finish with olive oil and freshly grated pepper

 
ROASTED BUTTERNUT SQUASH SOUP
pulled duck, juniper crème fraîche, curry leaf

Shopping List

Pulled Duck

• 12oz duck leg
• 3 cups duck fat
• 2 bay leaves

Crème Fraîche

• 1 cup heavy cream
• 1 cup buttermilk
• 1 tsp juniper berry, crushed
• Salt and pepper to taste

Butternut Squash Soup

• 2 large butternut squash, peeled and cubed
• 2 medium onions, chopped
• 3 cloves garlic, grated
• 3 Tbsp butter
• 8 cups chicken stock
• 1 Tbsp nutmeg
• 3 cups heavy cream
• Salt and pepper to taste

• 4 sprigs curry leaves

Recipe

Pulled Duck

• Place the duck in an oven proof dish and cover with duck fat.
• Add the bay leaf and cook for 4 hours at 200f
• Remove from heat and allow cooling in fat.

Juniper Crème Fraîche

• Combine all ingredients and place in a glass bowl
• All to sit at room temperature for 24 hours
• Chill - use within 24 hours

Butternut Squash Soup

• Heat a large pot over medium-high heat. Add butter and onion.. Cook until onion is soft, about 3 minutes
• Add garlic and cook until translucent, about 1 minute
• Add squash and broth. Bring to a boil. Reduce and cook at a simmer for 40 minutes
• Add the nutmeg
• Puree the soup
• Add the cream and season with salt and pepper to taste
• Garnish with curry leaves

Plating

• Ladle soup into a warm bowl
• Garnish with 2oz of duck and a tsp of crème fraîche

WINTER COHO SALMON CEVICHE
potato pancake, pickled onions, saffron aioli

Shopping List

Potato Pancake

• 4 medium potatoes , cooked
• 1 medium onion
• 4 Tbls  duck fat
• 2 eggs
• 1 cup flour
• Salt and pepper to taste

Pickled Onion

• 2 red onions
• ½ cup apple cider vinegar
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

Salmon Ceviche

• 2 lbs Coho salmon, fillet
• 1 lemon, juice and zest
• 1 lime, juice and zest
• 1 grapefruit, juice and zest
• 1 bunch dill, coarsely chopped

Saffron Aioli

• Tbls warm water
• Dash of saffron threads, crushed
• 1 cup mayonnaise
• 1 ½ tsp balsamic vinegar
• 1/4tsp salt
• 1 clove garlic, minced
• 1 Tbls extra-virgin olive oil

Recipe

Potato Pancake

• Peel and coarsely grate the cooked potato and mix with the onion
• Add the eggs, flour and salt and stir well together
• Heat a heavy fry pan over medium heat, add the duck fat
• Each pancake is 2oz
• When the edges are brown and crisp, flip it over and cook the other side
• Pickled Onion
• Slice the onions thinly and add the remaining ingredients
• All to sit in the cooler for 10 minutes before serving

Salmon Ceviche

• Marinate the filet of salmon with all the ingredients for 4 hours in the cooler
• Thinly slice

Saffron Aioli

• Combine warm water and saffron in a bowl, and let steep for 30 minutes.
• Add mayonnaise, vinegar, salt, and garlic to saffron mixture, stirring well and whisk in olive oil

Plating

• Smear 1oz of aioli down the center of the plate
• Place the potato pancake just above the center of the plate
• Layer 2oz of thinly sliced salmon ceviche just below the pancake
• Place 1oz of pickled onion just below the salmon
• Optional garnish, lemon, capers and freshly ground pepper
  

18 HOUR BRAISED VANCOUVER ISLAND LAMB BELLY
minted pea puree, organic corn polenta, peppered yogurt

Shopping List

• 3 lbs Lamb belly
• Salt for brine

Minted pea puree

• 1lbs fresh peas, shucked
• ¼ cup fresh mint
• 1 shallot, chopped
• 1 cup chicken stock
• ¼ cup butter
• Salt and pepper to taste

Organic Corn Polenta

• 3 cups milk, whole
• 1 clove garlic, micro planed
• 1 cup corn - kernels
• 1 ½ cup organic corn meal, course
• ¼ cup olive oil
• Salt and pepper to taste

Peppered Yogurt

• 1 cup yogurt, full fat
• 2 Tbls pepper, freshly ground
• Salt to taste

Recipe

Lamb Belly

• Cure the lamb in a brine (1/2 cup kosher salt to 1 gallon of water) for 24 hours
• Slow smoke with cherry wood for 18 hours at 200f
• Remove the lamb and let sit for 2 hours, wrapped with foil
• Pull the lamb with a fork

Minted Pea

• Bring the chicken stock to the boil and add the peas. Simmer for 3 mintes
• Add the mint and remove from the heat
• Place the a blender and add the butter, seasoning and shallot and puree until smooth
• Strain through a course mesh strainer
• Chill in the cooler quickly

Polenta

• Roast the corn in a dry pan over medium - high heat until caramelized
• Add the garlic and the milk and scald
• Quickly add all the corn meal and whisk until thick like porridge and smooth
• Add the olive oil and season
• Remove from heat

Peppered Yogurt

• Mix the yogurt and pepper
• Season to taste with salt
• Let sit in the cooler for 24 hours before serving

Plating

• On a large plate streak 2oz of chilled minted pea in a swoosh from 9 o'clock to 3 o'clock
• Place 4oz of soft polenta in the center of the plate
• Place the pulled lamb offset on the polenta
• Spoon 2oz of peppered yogurt on the lamb
• Optional garnish, fresh leaves of mint and cracked pepper

BIRCH SYRUP & AUTUMN FRUIT
cinnamon sabayon, cranberry sugar

Shopping List

• 3 Harrow Pears
• 3 Pink Lady Apples
• 6 figs
• 1 cup Birch syrup
• 2 cup Sabayon

Sabayon

• 3 egg yolk
• ¼ cup sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon, ground
• 1 cup birch syrup, from the fruit marinate (or Grand Marnier)
• 1 cup cranberry sugar

Method

Fruit

• Peel and de-core the apples and pears. Cut into 1/8^th's. Cut the figs in half
• Marinated, for at least an hour, all the fruit in the Birch syrup at room temperature

Sabayon

• Whisk the egg yolks over a double boiler for 30 seconds and add the sugar, extract and Birch syrup. Continue whisking until the consistency of heavy cream.
• Add cinnamon

Plating

• Arrange berries in a shallow bowl and spoon sabayon over top. Lightly brown under a broiler for 45 seconds.

Trout Lake Farmer's Market

Special Thanks to