Succotash with Dungeness Crab
I am from the prairies, and ever since childhood I remember watching the corn grow, impatiently waiting for the day you could cook it, butter it and eat it right off the cob. It’s always been a favourite of mine.…
Shrimp Toast
I was born in Hertfordshire, UK, but i also spent a lot of my younger years with my family in Mauritius. In England, when people come around for a visit in the afternoon, you always give them a snack—tea, some…
Razor Clams, Fregola & Sea Urchin Bottarga
A few years ago in Sardinia, I had this dish of fregola con arselle that blew my mind. It’s a soup with regional, handmade semolina pasta and a particular local clam that you can’t find here. But as I ate…
Roast Beef with Pommes Kennedy, Brown Butter Hollandaise & Mushroom Jus
This recipe has been a staple of Richmond Station tasting menus since day one. It is rustic and accessible—but also has enough flavour and finesse to belong in any sophisticated kitchen. The best part about the dish for me is…
Pappardelle with Four-hour Braised Veal Cheeks & Porcini Mushrooms
When I introduced this dish at Cioppino’s, no restaurant in Vancouver knew about these secondary cuts—like cheeks, or short ribs. Everyone has a version nowadays—but back then, no. I actually got the idea from pappardelle su ragù di lepre— pappardelle…
Yuzu Tart, Blackcurrant Ice Cream, Meringue, Blackcurrant Compote & Tea Jelly
Meringue 2 egg whites 60 g sugar 60 g icing sugar Tart Shell 125 g butter 85 g icing sugar 4 yolks 250 g flour Tea Jelly 500 g water 50 g sugar 3 bags of earl grey tea 6…
Cocktail: The Canadian
1 small maple leaf sugar candy, no larger than 1 inch in diameter 2 dashes Bittered Sling Kensington Dry Aromatic bitters or Angostura bitters 1 large ice cube 2 oz (60 ml) Canadian rye whisky Handful of ice cubes 1…
Cocktail: Hot Buttered Rum
4 cups apple cider, preferably unsweetened 12 oz (360 ml) Newfoundland Screech Rum or dark rum 4 tsp (20 ml) chilled Bakeapple Compound Butter or 4 tsp (20 ml) chilled salted butter 1 tbsp (15 ml) honey 6 cinnamon sticks,…
Arctic Martinez
2 oz (60 ml) Arctic Rose Vermouth 1 oz (30 ml) gin 1 tsp (5 ml) Aperol handful of ice cubes 1 edible dried rose petal, preferably Arctic rose, for garnish
Chilled Corn Soup
Soup 1/2 cup (125mL) unsalted butter 5 cobs of fresh corn 1/2 white onion, peeled and diced 1 clove garlic 1 rib celery, diced 1 sprig thyme
Hamachi Ceviche
1 shallot, cut in half & sliced thinly across the grain (about 1/4 cup worth) 1 tbsp finely chopped jalapeño (to taste) 1 tbsp finely chopped Anaheim chilli (same as above) 2 tbsp toasted corn nuts, round coarsely
Bar Isabel’s Jamon Croquetas with Torta de Dehesa & Sobrasada
Croquetas: Fold diced Jamón Iberico de Bellota into warm béchamel. Chill. Shape into quenelles. Dredge in flour, egg and panko breadcrumbs. Shallow fry in vegetable oil until golden brown. Torta de Dehesa Sauce: Shred some torta de dehesa (a sheep’s…