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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 [...]

Over the weekend, I had the opportunity to share a curriculum with an interested audience at Victoria’s Art of the Cocktail. With the help of Chef Jonathan Chovancek of Culinary Capers Catering, we were able to deliver 90 minutes of interaction, information and deliciousness. See the information shared below. ***for more information on “cocktail kitchen” [...]

by Lauren Mote In a hip, food-lovers paradise just north of the US border, there only exists a small handful of “born and bred” Vancouver chefs that get catastrophic amounts of attention. After chef Rob Feenie, of acclaimed restaurants Lumiere and Feenie’s, was publicly ousted last fall, all focus has rolled back to the charismatic [...]

by Lauren Mote Bread pudding is so old school – it’s beyond rich, and beyond filling, but it’s sneaky. Before you realize you’re full, you’ve eaten three portions because it’s so delicious… and extremely comforting. My recipe is partly attributed to my Nana, who up until recently was making bread pudding and trifle as separate [...]

by Lauren Mote In this time of cheap and cheerful, a little love goes a long way. The most expensive part of this dish is the “acidulation” liquid. Simmer red beets (skins on) in water with aromatic spices, I chose coriander seeds, peppercorns, red pepper flakes and bay leaf, for about 75 minutes until fork [...]

by Lauren Mote Well if it was up to this “piece of meat” I am sure it would’ve been quite content to stay all cooped up in the Urban Fare “beef display” but unfortunately I had bigger plans for this little guy… he was called brisket, and gosh darn-it, he was going to be delicious. [...]

by Lauren Mote What is this? Some kind of twisted mini-egg experiment? Ok, Easter should be reserved for kids, and guess what? It usually is. So I take a kid-friendly event, do an adult spin, as I am able to be left alone with heat and large appliances, and somehow open the oven 60 minutes [...]

by Lauren Mote When working with something delicate, like a soufflé, it’s the most triumphant feeling when you can safely remove it from the oven and the baking process without the it collapsing – the soufflé NOT the baker. Today’s lesson is part of the soufflé family in a way – the clafouti – and [...]