Like a Fine Wine

Oh my...

Well another year has passed and I don't feel any closer to wherever I imagined I would be in this whole "life" thing.
I should probably spend some time reflecting and figuring out how I can self improve this year.  However, at this point I am who I am or I am figuring out who I am and when I get there, I'll let you know...

If I could spend an evening doing anything, this would be it!  Having an AMAZING chef whip up 6 courses of expectation exceeding edibles and having fantastic bottles of wine flowing into my mason jar cup like water.  All of this while being surrounded by a group of my favorite people, what more could a girl ask for?


Here's to being 26 and hoping that this year will be better than the last.


Since this is my birthday post, I am picking one of my favorite songs to accompany it: http://www.youtube.com/watch?v=MZs6bISLyPM

Enjoy!

click on any photo to view entire album

   Mmm... Albacore tuna tataki with green beans, potatoes, olive slices, a quail egg and pecorino cheese.

           My best

   

BCPMA Healthy Chef Competition

Each year, I am fortunate enough to take part in the BCPMA's 5-10 a day, Healthy Chef competition.   Hosted at the Hyatt Regency hotel Vancouver, this fun competition is put on by the BC Produce Marketing Association (BCPMA), along with the BC Chefs' Association (BCAA).  The purpose of this annual competition is to help raise money to fund scholarships for the BC Chefs' Association and push organizations to cook delicious and healthier foods. 

 My company has sponsored this event for the past decade along with many others including the BC Lions.  The Grey Cup even decided to make an appearance!

I was lucky enough to sample a taste from 4 different entrees.  However, my favorite (the River Rock Casino's, Indian buffet) was not the winner.

This year, the winners were...

Best Entree: Vancouver Community College
Best Booth: River Rock Casino
Healthiest Plate: Executive Inn Coquitlam
Best Dessert: Hyatt Regency
People’s Choice: Vancouver Community College

Best Entree:  Vancouver Community College

Steelhead and halibut press, scallop ahi tuna bar, poached daikon taro har gow, sweet carrot puree, hot and sour emulsion, green curry sauce

Best Dessert: Hyatt Regency
Dulce de leche, poached pear, pineapple star anise panna cotta, goose berry mint pate

Here are a few of my favorite photos from the evening...

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The Dirty Apron Cooking School

My foodie friend Sarah and I decided to check out the Dirty Apron Cooking School here in Vancouver.  We wanted to gain some additional culinary skills, learn some tricks from the pros and come away with some incredible recipe ideas.  The class that we decided to take was the "Meat Eaters Unite" class where we learned how to make some absolutely stunning dishes.  The menu that we prepared was a 3 course meal consisting of the following:

1st Course:  New Zealand lamb chops with an olive and sun-dried tomato tapenade, with a herb panko crust.  Over a bed of slowly sweated red onions and sherry vinegar, topped with an arugula salad and balsamic drizzle.  *This was our favorite dish*

2nd Course:  Kurobuta (black pig) pork wellington, on a creamy, grainy mustard sauce.  Topped with a pepper, chive and apple slaw.  A dollop of apple mustard on the side for some zing.

3rd Course:  The perfect rib eye steak...  This steak was marinated in some rosemary, thyme, garlic, soy & maple syrup for 2hrs then sent to the grill.  To accompany the steak, we had some green beans, porcini mushrooms and white truffle oil, mashed potatoes.  To finish the dish a shallot, garlic & red wine reduction.

4th Course:   Grand Marnier Créme Brûlée (provided by the staff at the Dirty Apron)

click on any photo to view entire album