Will Â鶹´«Ã½Ó³»chef be the next ? Will he follow in the steps of Dale Mackay, who last year made this city so proud of his success on the Food Networks cook-off show? Theres only one way to find out tune into the seasons grand finale on June 4. The man behind Vancouvers new restaurant, Fable, is one of just three competitors left cooking after a gruelling 12 weeks of intense challenges, fierce rivalries and a range of emotions. The grand prize is $100,000 plus a $30,000 GE Monogram kitchen and all that fame, of course. Also in the running for the title are Torontos Carl Heinrich and Ottawas Jonathan Korecki.
has made a name for himself as a chef who challenges culinary standards by incorporating flavours from different ethnic backgrounds. Hes written about this in his book, The Excellence of Chef Victor Bongo, and now hes giving Â鶹´«Ã½Ó³»diners a chance to judge for themselves. Hes joined the new management team at (3162 W. Broadway, 604-736-7576, EstLounge.com) as the executive chef. Of African descent, his CV includes a stint at the Raven Hotel near Kluane National Park which helped him win the Best Chef in the Yukon award. Together with general manager Steven Sarkany, bar manager Sathi Rajan and owner Clayton Mickey, he has launched a new tapas-style menu on May 24. To taste what theyre up to, visit booth F at the food pavilion at this weekends at BC Place.
If you want a taste of Peruvian cuisine, then drop by local chef Pedro Guillens booth at . He and a team of Peruvian chefs will showcase their countrys finest foods with products that can be purchased in Vancouver. Dishes will includearroz con pollo (rice with chicken) and a gluten-free organic chocolate cake with quinoa. (No, the quinoa isnt a typo.) Chef Guillen will be cooking at the International Culinary Stage on June 1 (4:30 and 7:45pm), June 2 (12 and 2:30pm); and June 3 (12 and 2:15pm).
Was it only two years ago that pushed the culinary boundaries of Gastown into the Downtown Eastside? Its success is certainly something to celebrate and if owners Sam Willcocks, Roger Collins and Cullin David and their crew have taught us anything, its that they know how to party with taste. Calabash is hosting a three-day anniversary party on June 1, 2 and 3. There will be a special menu dinner as well as DJs and dancing each night. Go to CalabashBistro.com for details.
Sharon Hanna loves kale and unlike many cooks, she has lots of ideas of how to cook it. Shes launching : The Easy-to-Grow Superfood, 80+ Recipes at the Rocky Mountain Flatbread Company (1876 West 1st) on May 30 at 7pm. There will be complimentary kale treats and wine available, with a no-host dinner menu full of kale specials.
is the newest member of the program, making sure that none of the seafood on Yews menu has been overfished. The hotel is also unveiling a five-foot OceanWise sculpture that reminds everyone that small things are becoming big problems in todays oceans. Â鶹´«Ã½Ó³»Aquarium staff will be at the hotel June 8 to 10 to share their wisdom and increase public awareness of those problems and solutions.
