owenlightly

This is a Mountain Rose apple and comes courtesy of Tyler Gray, founder of Mikuni Wild Harvest (and my neighbour). They come from the Hood Valley in Central Oregon and are grown only by a small number of orchards. As you can see, the one truly unique characteristic of this apple is its rosy-red flesh, which I’m told maintains its colour throughout the cooking process (bonus). Their flavour is described as “strawberry lemonade-ish” and has a texture similar to a granny smith. I am going to try... Read Full Story

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We’re very excited to be partnering with The Found and the Freed , Vancouver’s hottest pop-up shop that features re-purposed authentic antique collections found across Canada and the States. Drop in before the Sweater Season Event to say hello to the lovely ladies on their official re-opening, on November 18th. MENU   small plates: yarrow meadows duck confit tortellini in a pine mushroom broth seared qualicum bay scallops with bacon wrapped salsify and apple-mustard vinaigrette... Read Full Story

Espelette peppers courtesy of Dana from Joy Road Catering . Thank you. Read Full Story

Last week I had the great pleasure of attending Meat Fest 3 in Penticton. Spearheaded by my friend Stanley Zappa, it is a celebration of local agriculture, and, you guessed it, meat – specifically championing the use of secondary cuts and offal (the organs and entrails of animals). It took place at the Elite Restaurant in downtown Penticton, which is an old school diner that looks like it hasn’t changed much in the past 50 years. There’s Elvis pictures on the wall, meat hooks in the walk-in... Read Full Story

I found this interesting video from Brooklyn’s foodcurated.com on the daily operations of a small abattoir in upstate New York. Read Full Story

“OPEN LETTER TO THE CHEFS OF TOMORROW At a time when society is rapidly changing, our profession must actively repond to new challenges. The culinary profession of today offers a wide variety of opportunities and trajectories. We chefs remain united by a passion for cooking and share the belief that our work is also a way of life. For us, cooking offers a world of possibilities, allowing us to freely express ourselves, pursue our interests, and fulfill our dreams. Indeed, we believe... Read Full Story

I made some very tasty duck over the weekend for an event we catered and wanted to share the process. The idea was I wanted to do a simple smoked duck breast salad, with some frisee lettuce, roasted beets and this condiment I’ve taken to calling dried fruit and nut “granola” (put your fingers in the air and make quotation marks as you say it). I met a very modern chef recently and he made a similar thing to go with lamb – I hijacked the idea and developed my own recipe. I’ll start with... Read Full Story

Check out this great show called Munchies from the folks over at vice.com . This particular episode sees David Chang, culinary wonder man, take a drunken restaurant crawl around New York City, ending up at his restaurant Momofuku Ssäm Bar with none other than José Andrés. It’s some great voyeur fluff for a cooking dork like me. Hope you enjoy it. Head over to vice.com to check out the rest of the series. Read Full Story

What is it about tiny little hamburgers that gets people so excited? Is it the same reason people like dioramas and baby carrots? Here at Butter on the Endive, we occasionally serve them at parties, and it is by far the most positively received item of the night. People get insanely giddy when they start getting passed around, almost unable to speak or breathe. With a minimal amount of research, I have learned that White Castle, founded in Wichita, Kansas in 1921 (then called the White... Read Full Story