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Edible Ephiphany | Tableau Bistro Bar
“Dark hard wood floors and a royal blue and gold colour palette recall Lyonnais cuisine with touches of West coast flair. The one year old restaurant declares it is a bistro from the tufted leather seats all the way down to the daily specials written on black chalkboard. Gazing at he open shutter style windows,…
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Cider | Michel Jodoin
[dmalbum path=”/wp-content/uploads/dm-albums/Michel Jodoin 2010/”/] Michel Jodoin was one of CSL’s later stops on our tour around Monteregie and the Eastern townships of Quebec. We were taken for a tour of the facility as well as a cider tasting (one of many that dat. Note: don’t try this at home). We were amazed at the difference…
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Classic | Blueberry Scones
Ingredients 2 cups (480 mL) all purpose flour 2½ (12.5 mL) teaspoons baking powder ½ teaspoon (2.5 mL) ground cinnamon ¾ teaspoon (3.5 mL) kosher salt 4 tablespoons (60 mL)white granulated sugar 4 oz cold (57 g) unsalted butter 1¼ cups (300 mL) fresh blueberries ¼ cup (60 mL) whole milk ¼ cup (60 mL)…
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Exotic | Pelau
Ingredients 3 pounds (1500 g) chicken cut up 2 tablespoons (30 ml) green seasoning 2 teaspoons (10 ml) finely grated garlic 1 tablespoon (15 ml) Worcestershire sauce 1 tablespoon (15 ml)soy sauce 1 tablespoon (15 ml)tomato ketchup Salt and pepper to taste 2 tablespoons (30 ml) vegetable or canola oil 3 tablespoons (45 ml)…
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Cocktails | Herbal Notes: Abattoir, Vancouver
Herbal Notes 30 ml Zubrowka vodka 15 ml Del Maguey Mezcal 15 ml Fresh lime juice 15 ml Yellow Chartreuse 60 ml Lager 1/2 Birds eye chili Method: Rim a collins glass with salt (a smoked salt preferably). Remove the seeds from the chili and muddle in the bottom of the glass.…
