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This weekend, I took my mom to the 6th Annual Spot Prawn Festival at Fisherman’s Wharf near Granville Island.

The Spot Prawn Festival raises awareness about the sustainable prawn options right here in our backyard. BC’s spot prawn season runs from 6 to 8 weeks starting in May and you’ll often find many local restaurants bring on special menu items to celebrate the season, such as the Spot Prawn Poutine at ORU Restaurant at the Fairmont Pacific Rim Hotel.

The Spot Prawn Festival is hosted by the Chefs Table Society of BC – a chef-run collaborative dedicated to innovative and sustainable programs that will inspire, educate and nurture chefs in this province.

Having never attended the event before, I was pleasantly surprised by the delicious meal, array of educational materials and chef demos that took place throughout the day.

We even had a celebrity chef serving our prawns: Vikram Vij from the famous Vij’s Restaurant.

The fishing boats arrived at the wharf, tooting their horns and signalling the start of a very successul seafood season.

One of the key take aways for me was the sheer sustainability of BC spot prawns in comparison to other popular species, such as Tiger Prawns from Southeast Asia. BC’s spot prawns are harvested sustainably using traps and there are strict regulations dictating how many vessels can commercially harvest them.

Here are some helpful tips for selecting a good live BC spot prawn:

make sure they look lively and almost translucent
don’t select prawns that have black colouration
after purchasing the prawns, make sure you put them onto ice straight away
make sure the head is removed as soon as possible
as soon as the tail is removed, wash thoroughly to keep the meat firm
more info is available at wildbcspotprawns.com

Chef Ned Bell from YEW Restaurant at the Four Seasons Vancouver demonstrated how to make spot prawn ceviche. He even fed some brave souls a raw “live” prawn (as in just pulled the head off and still twitching). The taste is surprisingly sweet and subtle, rather than salty or fishy.

Here’s a quick rundown of the recipe so you can make your own ceviche at home:

Combine in a bowl:
Olive Oil
Citrus zest and juice (lime, lemon, grapefruit or a combination will do)
Cilantro
Flaked Sea Salt
Radish
Optional: Rice Vinegar to create a more Asian flavour or continue with the tropical flavour by adding in coconut milk.

Prawns:
Take fresh spot prawns and remove tail and outer shell, while leaving on the head until you are ready to use them (which should be as soon as possible). Once ready, remove the heads, butterfly the prawn and put into the bowl of ingredients. Stir thoroughly.

Layer the ceviche into a clear mason jar for a natural, elegant look and serve with deep fried wonton wrappers.


The Fairmont Pacific Rim is one of my favourite hotels in Vancouver. It’s unique exterior is wrapped with poetry from UK artist Liam Gillick.

From the ultra-chic interior lobby and lounges, to the TVs in the bathrooms, no detail is overlooked. This is THE place to stay and even celebrities like Lady Gaga and Rihanna are drawn to the hotel.

So I was delighted to attend a recent media dinner at the hotel’s Oru Restaurant this week.

Oru Restaurant in Vancouver's Fairmont Pacific Rim Hotel

The restaurant has undergone a menu transformation and now positions itself as a hotspot for food from the Pacific Northwest with flavours from the Pacific Rim.

Darren Brown, Executive Chef of Oru Restaurant in Pacific Rim Hotel Vancouver

Executive Chef Darren Brown joined Oru in October 2011 and set to work overhauling the menu.

His 2-page biography is telling of his fascinating culinary background, which includes opening Whistler’s Quattro restaurant, working at Las Vegas Mandalay Bay hotel and being the private chef on Merv Griffin’s 150-foot yacht.

Brown is passionate about working with local providers and preparing as much as possible in-house.  He gets produce from Notch Hill Organics in Mission and cheeses from award-winning Natural Pastures farm on Vancouver Island.

Oru’s menu reflects the locally sourced and sustainable West Coast foods and Brown’s own background working with flavours from Japan, Polynesia, France and South America.

Last night began with SkyBar’s signature Bijou cocktails and a selection of appetizers, including a trifecta of goodness: Short Rib Poutine, Chicken and Chorizo Poutine and Spot Prawn Poutine. We also enjoyed the SkyBar take on the mini BLT with house-made bacon.

Next, we were treated to a back-of-house tour (take your own behind the scenes tour by checking out Chef’s blog). The hotel’s garde manger is filled to the brim with house-made pickles and preserves, while Chef and his team turn BC-sourced meats into house-made bacon and charcuterie. The hotel pastry chef, Jason Pitschke, produces amazing sweet treats.
Chocolate Oru Restaurant in Pacific Rim Hotel Vancouver

Having just moved to Vancouver from Whistler, I loved the sweet irony that both chefs got their start in Whistler back in the 1990s. Their history in the kitchen dates back more than 18 years

Now..for the main event: dinner!

Sunchoke Soup – velouté of roasted sunchokes, finished with a truffle foamed milk.

Sunchoke Soup Oru Restaurant in Pacific Rim Hotel Vancouver

Notch Hills Beet Salad - pickled and poached baby Sorrento beets, beet chutney, chimichurri vinaigrette, cabrales blue cheese.

Notch Hills Beet Salad Oru Restaurant in Pacific Rim Hotel Vancouver

Qualicum Island Diver Scallops – sesame sweet peas, cauliflower purée, smoked salmon chiar su lardons, preserved lemon condiment.

Image

“Kalua” Pork Belly - Fraser Valley pork belly, oven-dried pineapple, maple-mustard glaze, fried sage, pork cracklings, lotus root purée.

Kahlua Pork Belly Oru Restaurant in Pacific Rim Hotel Vancouver

Sake Cured Haida Gwaii Sablefish - Alaskan salt cod brandade, butter poached sunchoke, melted leeks, fennel and chorizo, tomato-mirin broth.

Sake Cured Sablefish Oru Restaurant in Pacific Rim Hotel Vancouver

Strawberry Rhubarb Vacherin with buttermilk ice cream.

Strawberry Rhubarb Vacherin Oru Restaurant in Pacific Rim Hotel Vancouver

Chocolate Four Ways.

chocolate four ways Oru Restaurant Pacific Rim Hotel in Vancouver

It’s hard to pick a favourite, but if I had to, I would choose two: the pork belly and sabelfish. The pork belly had an almost tropical flavour and I could totally imagine eating something similar in Hawaii or Polynesian islands. Meanwhile, the sablefish was cooked to perfection with a delicious crispy exterior.

Throughout the dinner, Chef’s passion was infectious. I love the new take on Pacific Rim meets Pacific Northwest cuisine and believe that this restaurant has big things in its future.

Connect With Oru

Twitter - @FairmontPacific #oruCuisine

Facebook - facebook.com/fairmontpacificrim

Web – orucuisine.com

Cornucopia Whistler has come and gone, and the massive hangover can be felt around town as abandoned Masquerave masks blow in the wind like tumbleweeds. Luckily, the mountain will be opening soon to help us work off the massive amounts of cheese, wine and champagne we consumed this weekend.

Still, as we nurse headaches and sleep deprivation today, the culinary celebration can continue long after Cornucopia is gone. The appreciation of finer things in life can continue in the homes of all Whistlerites.

All you need is cheese and wine.

Cornucopia combined two of life’s best things into one delicious seminar with the Dairy Farmers of Canada, Blasted Church and Summerhill Pyramid Wineries yesterday.

Four of the six cheeses sampled were finalists in the Canadian Cheese Grand Prix, a worthwhile resource if you’re looking for a delicious cheese to bust out at the next social gathering. The odyssey of fromage took us on a journey across Canada, from Prince Edward Island to Quebec, and then to BC. To sample cheese, one must touch and smell, then put a small piece on the top of the tongue, gently warming it with the roof of the mouth.

Contrary to popular belief, white wines generally pair better with cheeses, according to our tasting coaches; and blue cheeses often taste best with a dessert wine. My biggest take-away from this seminar was this: Life’s short, so cut the cheese! And always, whatever you do, accompany that cheese with a healthy pour of wine.

Here are six pairings you may want to try:

1. Cheese: Island Brie – Little Qualicum Cheeseworks
Wine: Summerhill Pyramid Winery – Cipes Brut N/V

2. Cheese: Aged Lankaaster – Glengarry Fine Cheese
Wine: Blasted Church Wines – Chardonnay Musqué 2010

3. Cheese: Le Mont Jacob – Fromagerie Blackburn
Wine: Blasted Church Pinot Gris 2010

4. Cheese: Avonlea Clothbound Cheddar – Cows Inc.
Wine: Blasted Church Wines – Big Bang Theory 2010

5. Cheese: Cracked Pepper Veredelait – Natural Pastures Cheese Company
Wine: Blasted Church Wines – Pinot Noir 2009

6. Cheese: Bleu Benedictin – Abbaye St. Benoît
Wine: Summerhill Pyramid Winery, Chalice N/V

Top 25 wines at Cornucopia

Top 25 Wines

If you’ve managed to check off the above list, try this on for size. Every year, an esteemed panel of judges chooses Cornucopia’s Top 25 wines to showcase at both the Crush Gala tasting and the Top 25 Celebratory Reception. This year’s list included a powerhouse of wineries with White Wine of the Year going to Bellingham – Bernard Series Old Vines Chenin Blanc, selling for $24.99. Red Wine of the Year went to Nk’Mip Cellars – Qwam Qwmt Syrah, which sells for $34.99.

As a self-professed armchair sommelier, I’ve always followed my taste buds more than the tasting notes. My trusty buds tell me their favourite wines of the Top 25 were Cupcake Vineyards – Sauvignon Blanc 2011, Mistaken Identity Vineyards – Abbondante Bianco Certified Organic, Cottesbrook – Marlborough Sauvignon Blanc 2010, and the dramatic Bodega del Palacio de los Frontaura y Victoria – Nexus Crianza 2005. You can find the complete list on the Cornucopia website. Don’t worry, you have a whole year to get through the list!

So..who’s hosting the next wine and cheese party?

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