Bites

A sneak peek at your new favourite cook­book and the restau­rant open­ing you can’t miss.

Western Living - - CONTENTS -

For vis­i­tors com­ing to Van­cou­ver, the short­cut to lo­cal im­mer­sion is un­doubt­edly a culi­nary one. Stop­ping by the jazz-bar-in­spired Kissa Tanto for Ital­ian­meets-Ja­panese small plates or pil­ing into a booth at Mi­nami in Yale­town for rounds of the city’s best blow­torch­seared aburi sushi—this is how you get to know the real Van­cou­ver: through its food. That’s why we dig Van­cou­ver Eats, the new cook­book from foodie doyenne Joanne Sas­vari. It’s packed with home­cook-friendly recipes from Van­cou­ver’s top chefs and their res­tau­rants—Hawksworth, Savio Volpe, Mae­nam, CinCin, Farmer’s Ap­pren­tice, For­age and more— in­clud­ing David Robert­son’s Dirty Apron Cook­ing School. A sig­na­ture ex­pe­ri­ence in it­self, the Dirty Apron is where Robert­son has been teach­ing Van­cou­verites how to hand-make pasta and braise roasts for nearly a decade, and now he gets to teach you. If you don’t get a chance to visit his kitchen for a hands-on cook­ing class and din­ner, turn­ing the page for his braised lamb shoul­der and but­ter­nut squash- q ri­cotta gnoc­chi oc­chi recipe is surely the next best thing. g.

Head Start Ev­ery part of this braised lamb din­ner-party dish can be made ahead of time.

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