Reuben Major cooks up memories
‘Choose the finest ingredients and let the food do the talking. Nothing complicated’
As chef and part owner of The Settlement House — a hipster conglomerate of the Vancouver Urban Winery, Postcard Brewing and Belgard Kitchen — beer or wine often finds its way into Reuben Major’s food.
He recently began a collaboration with Two Rivers Meats, where the spent grain from the brewery is fed to pigs which then appears on his menu as IPA braised roasts or Porter jerky. He’s also founder of the yearold Vital Supply Co., a healthy food delivery business.
Q: What motivates and inspires you as a chef?
A: I love people coming together over food and creating memories for them. Food is so intimate in so many ways. We all have our likes and dislikes, and I’m inspired when people discover something they might not have otherwise tried or are surprised when a dish is beyond their expectations. I love when people tell stories about a time we’ve got together and they reference what we ate as a marker of the moment in time.
How would you describe the type of food you like to cook?
Choose the finest ingredients and let the food do the talking. Nothing complicated: simple traditional cooking techniques supplemented with a little technology. Mediterranean-influenced food is definitely my favourite.
What’s your favourite local product and how do you use it?
I love the seasonal produce we have at our fingertips and the variety, selection and accessibility are improving all the time. Whether it’s Fraser Valley blueberries, Okanagan peaches, heirloom tomatoes, Russian kale, etc., I love knowing that it hasn’t travelled far meaning it’s rich in nutrients and that it supports the local economy. As for meats, mine are from Two Rivers Specialty Meats, always. Their products are the best.
If there’s one important piece of advice you might have for home cooks, what might that be?
Stay organized. I find people start cooking while they’re doing their prep. It rarely works out. Some components cook too long and the end result is never ideal. Spend the time getting everything prepared, cutting, blanching, etc. before you put the dish together. It will be faster in the end and everything will be timed properly and turn out better.