November 20th, 2014
Goodbye Raincity Grill & C: Agents of Real Change
Whatever the circumstances, I was saddened by last week’s shuttering of long-running Raincity Grill and, not that long before, of C Restaurant, owned by Harry Kambolis. In the fickle world of dining there are any number of reasons as to why restaurants come and go. (And you can read plenty on line about Raincity, if you go looking.) But it’s still a loss when iconic rooms vanish.
For now, though, I think it’s important to put things into perspective, namely the immense contribution that Kambolis and his colleagues have made over the years, and the profound impact that these two restaurants in particular have had on Vancouver’s (and Canada’s) food scene.
When Kambolis launched C and announced it would serve only seafood, more than a few people thought he was nuts. In 1997 there were essentially two ingredients that drove the restaurant business in Vancouver: salmon and steak. But Kambolis—first with the late Soren Fakstorp, and then Robert Clark persevered—relenting only slightly by putting duck on the menu as their ‘meat du jour.’
“At least it’s water fowl,” Clark used to quip.
In those days, most Vancouver salmon was either planked or smoked; and seaweed was something you put on your garden. Moreover, ‘good’ dining was all too often directly proportionate to the size of the serving on your plate as opposed to its taste or interest factor. C steered us in a different direction.
Posted under Chef At Large, Interesting Articles, Restaurants
November 11th, 2014
200 cookies have been rolled, cut, baked and decorated for Christmas on the Peninsula Society Fundraiser and Surrey Food Bank Open House. special thanks to Catherine Ferguson for her fabulous help decorating!
Sugar Cookie Recipe
1 cup butter
2 cups white sugar
beat butter and sugar till light yellow and fluffy 4 minutes
add 2 eggs, one at a time
add 1/2 teaspoon peppermint or almond extract
in large bowl sift
4.2/3 cup white flour
1 tsp baking soda
add 1/2 cup buttermilk alternatively with flour to butter mixture
roll into 2 disks, wrap in wax paper and refridgerate
Roll out to 1/3 inch thick, cut with cookie cutter
place on parchment and bake 10-12 minutes at 325 till very light brown
cool and decorate….can be frozen
6 tbsp meringue powder, Wilton’s
4 cups icing sugar
2 tbsp lemon juice
1/2 cup water or until desired consistency
Posted under Food, Sharing with the Community
November 7th, 2014
Surrey Business Excellence Awards Gala, awarded
Surrey Christmas Bureau, Not for Profit/Association of the Year Award
Well deserved heros of our city and for 1600-1800 families along with 4500 kids each year.
They are looking for volunteers if you would like to help please call
Allan Keel 604 581 9623
Note: Bureau only has a physical address during November-December each year.
FOR MAIL ONLY: PO Box 547, 10688 King George Blvd, Surrey, BC V3T 5W7
Posted under Chef At Large
November 4th, 2014
Louise and Peter felt it would be more intimate and comfortable to celebrate their 40th anniversary in the comforts of their own beautiful home. They invited Cuisine and Company to help them create a beautiful menu and experience.
Chocolate port braised shortrib stuffed mushroom
Lobster Bisque Veloute, sherry and saffron, Langoustine Crouton finish (deep fried Langustine)
Chef Rick telling Chef Marilyn bad jokes
Deep fried artichokes with fresh lemon and orange zest plus asian spices
Thai marinated, seared sliced then grilled Rack of Lamb
Celery Root, Yukon Gold and sauteed leek
Chinese long beans and baby bok choy in sesame lime dressing, fresh ginger and jalapeno
Note from Louise and Peter…..
I just wanted to say that the dinner last night was OUTSTANDING – couldn’t have been more perfect. In every way, from the atmosphere, to the presentation, to the quality of the food, you made our little dinner celebration into something special. Despite Rick always getting in the way, you managed get everything done without a hitch. It’s pretty obvious that both of you love what you do and have fun doing it.
While I generally just don’t like people, any people and all people (maybe it’s the other way around) – they get in the way and sometimes even disagree with me – I feel like we’ve made a couple of new friends. That means I now have a total of two, and two that can COOK!
Posted under Food