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Although the posting to reflect on the entire experience of the competition itself, here is the recipe for my cocktail, the Nolet Pratt, which won second place on Tuesday night in the National Barchef Competition. The Nolet Pratt cocktail was inspired by the deconstructed tasting note for the entire Dutch region. As the cocktail itself [...]

My previous post on Almonds & Orgeat suggested that boozy cocktails and protein replacements were the ideal ways to consume almonds in this world. Not the case. I just made the most delicious Horchata, that we will be consuming tomorrow at The Cocktail Kitchen Series (if you haven’t already bought your ticket, do so by [...]

Did you ever have a Mai-Tai and think, “holy shit, this is the best drink I’ve ever had….” well, you’d only think that if you’re into well-made “tiki” cocktails most likely, but there’s that distinguishable flavour in the glass that will always make the cocktail impossible to duplicate on the same thirst-quenching level if you [...]

This crazy pesto I made, that is completely raw, and completely vegan was used as a spread, a sauce, a dressing, hair gel and face mask (the last two are optional..). Ha. As usual, no measurements, just giv’er ’til it feels good: fresh basil fresh kale (remove spines) hemp seeds pumpkins seeds sunflower seeds garlic [...]

The Refinery, known for having one of the most innovative cocktail programs in Canada, is now proud to launch a six month interactive and educational competition called “The Cocktail Kitchen Series”. Due to launch on July 8th 2010, “The Cocktail Kitchen Series” aims to promote niche craft cocktail development, through the expertise of Vancouver’s best [...]

I had to fight to get on CityTV’s Breakfast Television, not because I suck, but they aren’t really interested in “cocktails” and booze – one of those things I suppose they’d like to avoid promoting at 7:00am, which makes tons of sense. So, when I pitched the idea of non-alcoholic “awesomeness” to celebrate summer, like [...]

And who says you can’t really fall in love with food “sans viande”? Well a little world travel in your kitchen is a cool place to start… Though how do we get “kitchen inspiration”? Personally, I get a little bizarre in supermarkets, and that’s how my inspiration starts. I personify products like meat and vegetables, [...]

by Lauren Mote (all photos by the gifted Melissa Gidney of Melissa Gidney Photography) Although completely inspired by Lewis Carrol’s book, the adventures shared on June 06 were hardly of a predictable fashion. In fact, take the concept of Alice in Wonderland, put an adult spin (well a brunch appropriate adult spin) and you’ve got [...]

You’d think that food science IS the only science in such a broad category, but I disagree of course. We breakdown the sciences into appropriate chapters, similar to Harold Magee’s teachings and tutorials in his book. Having read “On Food and Cooking: The Science and Lore of the Kitchen” about four times over during the [...]

I celebrate 2 months now – 2 months since food was cooked or caramelized above 115C. Remember how I explained that falling off the wagon from time to time happens? Well, let me share a small story with you: falling off the wagon at La Quercia was a toughy. Not only has starch of the [...]