Q&A with Roberta LaQuaglia, Vancouver Farmers MarketsJune 23, 2012
Feature Recipe: Chocolate Pate (from Chef David Robertson, The Dirty Apron)July 25, 2012
Last month we invited the Buy Local. Eat Natural community to share “Cook Local” tips with us for a chance to win two tickets to a special cooking class at The Dirty Apron. And that you did – nearly 300 tips came rolling in and ten lucky winners were chosen to join us on May 12th! Chef David Robertson prepared an amazing menu for us featuring locally sourced ingredients and shared some great “cook local” tips of his own.
So what did we make (and eat)?
- Chocolate Pate. Yes, we started with dessert, a delicious Chocolate Pate made with local cream, butter, hazelnuts & rhubarb to be exact. We were advised to make this dish first so that it would be ready to enjoy once dinner was done – and allow more mingling time with guests. Chef David’s local tip: BC has nut farms in Chilliwack and Agassiz
- Poached Sablefish with Buttered Crab. This dish was made with local sablefish, leeks, milk, butter, cream & Dungeness crab. Yum! Chef David’s local tip: Get your fish straight off the boat when you can. Granville Island and Steveston were recommended for the fantastic selection and quality they offer.
- Venison Chop. This gorgeous dish was prepared with local venison, plums, shallots, bacon, butter, celeriac and asparagus. Chef David’s local tip: Asparagus has a short local season, and the time to get it is now!
Thanks so much to Chef David, all of our winners and local food expert Erin Ireland for making this such a fun experience!