Chef Ronald St.Pierre, Locals Restaurant, Courtenay, BC
May01

Chef Ronald St.Pierre, Locals Restaurant, Courtenay, BC

Locals Island Bison Tournedos with Braised Lentil Ragout This dish is a serious course in the elements of classic French cooking.   The Braised French Lentil Ragout is outstanding.   And yes, bison are being farmed (ranched?) on Vancouver Island, near Black Creek in the lush Comox River Valley.  For six servings 6 X 4 oz  Island Bison Tenderloin 3 tbsp olive oil 3 cups julienned white chipollini onions ¼ cup shallot, minced fine ½...

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Chef Quang Dang, West Restaurant, Vancouver
May01

Chef Quang Dang, West Restaurant, Vancouver

Red Lentil Crusted Albacore Tuna with Beluga Lentil and Cherry Tomato Vinaigrette It’s interesting to watch chefs all tackle a challenge to develop a recipe.   Chef Dang has created a very ‘clean’ dish where all the flavours and textures are in concert one with another.  Red Lentil Crusted Tuna 1 small albacore tuna loin, trimmed 2 cups red lentils, ground in a spice grinder then sifted 2 tbsp salt 2 tbsp black pepper, finely ground 1...

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Chef Mark Filatow, Waterfront Restaurant & Wine Bar, Kelowna
May01

Chef Mark Filatow, Waterfront Restaurant & Wine Bar, Kelowna

Lentil-Crusted Quadra Island Scallop Black Lentil Panelle /Smoked Lentil Ragout/ Asparagus  &  Honey Lime Vinaigrette The dish says “Spring in British Columbia!”   Not only does Chef Filatow use the season’s first asparagus and the marvellous scallops harvested from the cold, fast flowing waters near Quadra Island, he’s used Arlo’s honey which several years ago won the top prize as Best in B.C.  Spiced Arlo’s Honey Lime...

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