It’s the first Best of Japan Restaurant Week! Canadians are invited to celebrate at the Vancouver, Montreal & Toronto restaurants certified as “Japanese Food Supporter Stores” February 22-24th. For 3 days, each participating restaurant will offer one FREE dish so their clients can discover the […]
The classic Canadian Caesar cocktail is one of my favourite drinks to order during Happy Hour or Brunch. For my American friends, it is a Bloody Mary with clam juice! The secret is the clam juice. Clam juice makes everything better! Ordering a Caesar is easy. […]
For you we are excited to giveaway Cooking Stage VIP Experience. The prize pack which includes:
- Two tickets to the BC Home and Garden Show
- Two glasses of wine at the Lounge
- Front row reserved seating to a Cooking Stage presentation and option to eat the meal prepared on stage
- A backstage meet and greet with chef Ryan Stone from Heirloom, and a copy of an exclusive recipe from Chef Mike Ferreira
- A $100 gift card to Heirloom
Enter to Win
- Post a comment on this blog post and tell us what you look forward to at the BC Home & Garden Show. One entry per person.
- Follow and tweet this (one entry per day): RT to win prize pack BC Home + Garden Show & $100 @HeirloomVeg from @instanomss #homeinspo #fbloggers #vancouver
- Follow me on Instagram and Facebook.
To enter this amazing giveaway, you must be Canadian resident (13+ years of age). Complete the following. Your chances increases the more items you complete and the more social media platforms you follow. Good Luck! Contest closes Feb 20, 2018 11:59 pm PST and tickets will be available at Will Call. For more information visit https://bchomeandgardenshow.com.
Eat At Home is a pleasant surprise. This is a recent favourite cookbook of mine. It includes a selection of easy DIY blends, spices, marmalade, sauces in addition to easy recipes for soups, salads, main dishes (like fall off the bone ribs), sides, desserts and […]
Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them with you for a snack any time of the day. They freeze well, so why not make a double batch? This recipe comes from Voula Halliday’s Eat At Home cookbook. […]
The award-winning team behind Gastown dining destination L’Abattoir has officially opened the doors of Coquille Fine Seafood, its latest venture located only a stone’s throw away at 181 Carrall Street.
Open for lunch, dinner and late-night drinks seven days a week from 11:30 a.m., Coquille (French for ‘shell’) serves up a memorable dining experience thanks to a bounty of fresh-caught seafood and shellfish dishes, wide-ranging drink menu, nautically inspired décor and seating for 100 in its 4,100-sq.-ft. dining room, bar and lounge.
Coquille represents the latest project for pedigreed local chefs and co-owners Lee Cooper and Jack Chen, who first began working in the kitchen together a decade ago before teaming up to open L’Abattoir in 2010 with Nin Rai of Truffles Fine Foods, who also joins the ownership team at Coquille. Rounding out the leadership team, is general manager Liam Todd, previously of L’Abattoir, Osteria Savio Volpe and Nightingale.
“Jack and I have long been friends on and off the line and Coquille represents a concept that we’ve both had on our minds for a while,” says Cooper. “We saw that there was room for this type of restaurant in Vancouver and wanted to fill that void by offering a modern spin on a classic fish house.”
Coquille’s food menu of creative-yet-approachable fare includes a selection of hot and cold small plates, salads, sandwiches and crudos, seafood platters and mains spotlighting the best of local land and sea, as well as a selection of freshly shucked East and West Coast oysters.
The beverage program, which features an array of local craft beer, house-made cocktails and a notable list of BC and international wines, was designed by L’Abattoir alum and bar consultant Shaun Layton as well as current L’Abattoir Restaurant Director Lisa Haley, who was singled out as Sommelier of the Year at the 2017 Vancouver Magazine Restaurant Awards.
In envisioning Coquille’s relaxed-yet-elegant décor, SITU Design Principal David Hepworth used the mysterious depths of the ocean and Vancouver’s abiding connection to it for inspiration, evoking a 1930’s-ocean-liner-meets-The-Rime-of-the-Ancient-Mariner feel throughout the space. To that end, Coquille features custom mahogany table tops with brass inserts, grey oak vinyl plank flooring and custom scallop pattern Portofino porcelain tile from Spain, brass light fixtures and teal suede bar stools.
“We were aiming for an inviting and comfortable environment with a bit of an edge,” says Hepworth. “The darker components of the interior are drawn from the notions of sea monsters, old whaling ships and the ‘deep’, while the lighter components reference the comfort and luxury of the Streamline age.”
ABOUT COQUILLE FINE SEAFOOD | Now open in the heart of Vancouver’s historic Gastown District, Coquille Fine Seafood is the latest project for acclaimed local chefs Lee Cooper and Jack Chen and partner Nin Rai, who first joined forces to open award-winning Gastown staple L’Abattoir in 2010. Offering a wide-ranging and inventive menu of fresh-caught seafood and shellfish dishes and seating for 100 in an expansive dining room, bar and lounge featuring local craft beer and cocktails on tap and a list of notable BC and international wines and nautically-inspired décor, Coquille Fine Seafood allows locals and visitors alike to enjoy a relaxed-yet-elegant dining experience for lunch, dinner and late night drinks and a modern spin on a classic fish house concept.
Coquille Fine Seafood
181 Carrall Street, Vancouver, BC V6B 0R5
Turn zucchini, butternut squash, or carrots into fresh raw pasta using a spiral slicer, peeler, or grater and enjoy the benefits of packing lots of veggies into one meal. This recipe comes from Voula Halliday’s Eat At Home cookbook. Other recipes from […]
The first time I saw a recipe for a flourless seedy loaf like this was on the blog The Family Dinner by Laurie David. Her inspiration came from a freshly made loaf at the Kong Hans restaurant in Copenhagen. I love Danish cuisine, so this was something I […]
In this version of my favourite Middle Eastern salad I use my Super Seedy Loaf instead of pita bread. It’s nutritious and loaded with great crunch in every bite. This recipe comes from Voula Halliday’s Eat At Home cookbook.
Super Seedy Fattoush Salad
- 2 cups thinly sliced bite-size pieces of Super Seedy Loaf with Black Pepper and
- Sundried Tomatoes (see next recipe)
- 6 radishes
- 2 cups (1 pint) cherry tomatoes or 3 large tomatoes
- 1 green bell pepper
- 1/2 English cucumber or 3 mini cucumbers
- 1/2 cup thinly sliced red onion
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup coarsely chopped fresh mint
- 1/3 cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/4 tsp salt
- Step 1 Heat oven to 350°F (180°C).
- Step 2 Place loaf pieces on a rimmed baking sheet and bake for about 3 minutes until crisp. Set aside to cool.
- Step 3 Thinly slice radishes. Cut baby tomatoes in half, or if using large tomatoes cut each one into eight wedges. Chop bell pepper into bite-size pieces.
- Step 4 Place radishes, tomatoes, and pepper in a large bowl.
- Step 5 Slice cucumber in half lengthwise and, using a small spoon, scoop out seeds from the core.
- Step 6 Cut each length into bite-size pieces and add them to the other vegetables. If using baby cucumbers, there is no need to remove the seeds, just slice each cucumber into small rounds.
- Step 7 Add onion, parsley, mint, and cooled loaf to the bowl.
- Step 8 In a small bowl, whisk together olive oil, lemon juice, and salt. Drizzle over salad. Lightly toss everything together and serve immediately.
Other recipes from Eat At Home that I’ve bookmarked include:
- Citrus Burst Energy Bars
- Super Seedy Fattoush Salad
- Finger Licking Ribs in a Flash
- Meatless Zucchini Bolognese
Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.
Where to Purchase?
Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
The following ISBNs are associated with this title:
- ISBN-10: 0987839306
more: CHINESE BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩 | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe
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Canadians love their single-serve coffee pods, to the tune of over 1.5 billion brewed in homes and offices annually. Unfortunately, most of those pods are ecological dead-ends, ultimately filling up our dumps and landfills. With China’s ban on North American recyclable imports now in effect, […]
The Spa By Ivanka Trump is a new luxury spa that opened in Vancouver. It is located on the second floor within the Trump International Hotel & Tower Vancouver on Georgia Street. The spa promises an intimate sanctuary that features beautiful treatment rooms, high tech fitness center, […]
The ongoing series will see a different distiller or brewer commandeer Homer St. Café’s bar and kitchen for a week every month, offering drink specials, collaborative menu items and ticketed tasting dinners with experts from the participating brewery and/or distillery.
J.P. Wiser’s Whisky Takeover runs January 8-14. Wiser’s and the Northern Border Collection (Lot 40, Pike Creek and Gooderham & Worts) will feature cocktails and whisky flights alongside special dishes that incorporate the whiskies on the Fresh Sheet. $1 from each featured cocktail and flight will go to the Whisky Wisemen Society’s charitable fund.
The event will close with a guided, family-style tasting dinner on Sunday, January 14 hosted by Wiser’s Brand Ambassador Colin MacDougall. The dinner will feature a welcome cocktail, a Northern Border Collection whisky flight (paired with Executive Chef Tret Jordan, Head Chef Chris West and their team’s first course) and Lot 40 Cask Strength, Pike Creek 21 yr. and Gooderham & Worts Little Trinity 17 yr. (paired with the main course). A Pike Creek cocktail will then follow along with the dessert selection.
Tickets to the dinner are $75 (including tax and gratuity).
Upcoming Takeover Series in 2018:
- February 2018: Phillips Brewery and Fermentorium Takeover
- March 2018: Edrington Group Takeover (Cutty Sark, Famous Grouse, Highland Park, Macallan, Brugal)
- April 2018: Powell St Brewery Takeover
- May 2018: The Glenlivet Takeover
* Dates and Takeover partners subject to change.
For more information on the Takeover Series and to purchase tickets to the tasting dinners, visit homerstreetcafebar.com/events.
Homer St. Café & Bar
898 Homer St, Vancouver, BC V6B 2W5
Cuisine: Pacific Northwest
Monday 11:30 am – 2:30 pm, 5:00 – 11:00 pm
Tuesday 11:30 am – 2:30 pm, 5:00 – 11:00 pm
Wednesday 11:30 am – 2:30 pm, 5:00 – 11:00 pm
Thursday 11:30 am – 2:30 pm, 5:00 – 11:00 pm
Friday 11:30 am – 2:30 pm, 5:00 pm – 12:00 am
Saturday 11:30 am – 2:30 pm, 5:00 pm – 12:00 am
As the weather gets colder and Autumn-Winter approaches it is very important to nourish ourselves from within. This snow pear longan sweet soup (雪梨芡實桂圓排骨湯) is suitable for all ages. It helps to nourish the lungs and reduces coughing, reduces fire, removes dampness and heals the […]
Vancouver’s restaurant scene is set to expand its cultural mix with the opening of Aleph Middle Eastern Eatery, a beautifully designed eatery nestled in the heart of East Vancouver’s newly revamped Port Town community opening in December. Juxtaposed between old world recipes and exciting new […]