Island Chef

not your average burrito

Jill Thomas — Wed, 28 Jul 2010 18:53:28 +0000

We have served thousands and thousands burritos of various sorts made with this indian mexican fusion inspired ‘bean mix’ at Rock Salt Restaurant and Cafe at in previous years at the Tree House Cafe. We sell about 5000 of these every summer in one form or another. The bean mix is key to the burrito [...]

winter paremesan minestrone soup

Jill Thomas — Wed, 28 Jul 2010 18:29:48 +0000

Start a soup pot on a medium heat with: 1/3 pound sliced pancetta, chopped 6 garlic cloves, finely chopped 3 medium red onions, minced 4 celery ribs, minced 2 medium carrots, minced 1/3 cup extra-virgin minced When the onions are translucent add: 1 bunch Swiss chard (coarse chopped) 2 tablespoons tomato paste 1 (28-ounce) can [...]

cucumber & dill tzatziki

Jill Thomas — Wed, 28 Jul 2010 17:05:36 +0000

From Rock Salt Restaurant and Cafe. We serve it as a starter and as a topping or our very popular lamb gyro. Grate 1 english cucumbers onto cheesecloth with large holes on grater. Close cheesecloth and squeeze hard to remove all the juice from cucumbers. In large bowl combine well: 4 cups greek style yoghurt [...]

cedar plank salmon & fire roasted corn

Garrett Schack — Sat, 17 Jul 2010 17:41:35 +0000

Find the appropriate sized untreated cedar plank. Soak it in salt water for several hours to prevent it from incinerating in the cooking fire. To prepare the salmon place the whole side on the plank skin side down and dress it with sliced lemon salt and pepper. I picked some wild fennel in the park, [...]

campsite salmon feast

Garrett Schack — Sat, 17 Jul 2010 17:31:11 +0000

Despite the fact that we are on a rooftop, we don’t have a patio at Vista 18 so outdoor cooking is a family affair for me. A couple of weeks ago my family and I packed into the Westy and launched ourselves on a road trip to Rathtrevor Provincial Park in Parksville. Rathtrevor is a [...]

mystery chef dinner

Jill Thomas — Sat, 17 Jul 2010 02:04:09 +0000

Tour the palates of some of Vancouver’s best known chefs in support of the 2010 Canadian Chefs’ Congress. It isn’t often that the Vancouver Club opens it doors to the public. Top that with the very likely chance that your meal will be cooked by several of the top chefs in BC. As an added [...]

shredded pork in puff pastry

Jill Thomas — Wed, 14 Jul 2010 14:00:12 +0000

Thanks to Executive Chef Rick Choy from Hotel Grand Pacific for this recipe. If you want to sample this dish check out the hotel’s east meets west ‘Dim Sum and Then Some’ menu served up every weekend. 2lbs Slopping Hill pork butt 12 cups water 4oz sherry wine 1 cup soya sauce 2 Tablespoons dark soya sauce 2 Tablespoons salt 4 oz [...]