Vancouver's best-kept restaurant secrets

Toronto:

Directly from the Harbourfront Centre Press Release:

Fortune Cooking Food Festival Aug. 20-22, 2010

FOOD

Best Night Market Cuisine Revealed

Friday, Aug. 20, 8-9 p.m. (Lakeside Terrace Tent)

Vote for your favorite night market treat online and the winner will be invited to demonstrate their tasty night market cuisine on opening night of the festival! Will it be Smelly Tofu or Takoyaki (Japanese octopus balls)? Also, learn about Chinese food etiquette in partnership with Power Unit Youth Organization, organizers of the night market, Night It Up!

Just Desserts Market

Saturday, Aug. 21, 1–12p.m. & Sunday, Aug. 22, 12– 6p.m. (Ann Tindal Lawn/Sculpture Court)

Created specifically for the Fortune Cooking Food Festival, Just Desserts Market is where visitors can buy and sample an eclectic variety of Pan-Asian sweets, treats and desserts. With vendors representing Asian desserts in all their varieties, audiences are offered a taste of what the city has to offer from Canadian culinary artisans of Asian heritage.

Longo’s Fortune Cooking Iron Chef

Semi Finals: Saturday, Aug. 21, 1:30-2:30 p.m. & 4:30- 5:30 p.m. (Brigantine Room)
Finals: Sunday, Aug. 22, 2-3:30 p.m. (Brigantine Room)

Experience the high-stakes reality of modern gourmet cooking in this two-day competition as Toronto chefs of contemporary Asian cuisine compete against each other for Longo’s Fortune Cooking Iron Chef supremacy. The chefs competing are: Chef Sasi Meechai-Lim of Mengrai Thai Restaurant vs. Chef Winlai Wong of Spice Route Asian Bistro and Bar and Chef Manh Nguyen of Supermarket Restaurant vs. Chef Leemo Han of Swish by Han. Judges confirmed thus far are: Andrew Chase (Food Editor, Homemaker Magazine; Contributing Food Editor, Canadian Living Magazine), Matt Galloway (host of CBC Radio’s “Metro Morning”) and Susur Lee (chef and owner of Toronto’s Lee Restaurant, among others).

Dumplings to Desire: Mother’s Dumplings & Pork/Chives and Pork/Bok Choy Dumplings

Saturday, Aug. 21, 2:30-3:30 p.m. (Lakeside Terrace)

This food series will explore dumplings and their various incarnations across provinces, countries and regions. Critically acclaimed Mother’s Dumplings teams up with the Chinese Canadian National Council Toronto Chapter to not only demonstrate how to create their favorite Chinese dumplings but also to tell fascinating stories about owning a dumpling restaurant in Toronto.

The Art of Hand-pulled Noodles

Saturday, Aug. 21, 3:30-4:15 p.m. (Redpath Stage)

Noodle specialist Chef Ken Sun demonstrates the fine art of “La Mian” (hand-pulled) and “Dao Xiao Mian” (hand-shaved) noodles along with musical accompaniment. Families are invited to take part in a handmade noodle-making workshop after the demonstration. Performance includes drumming and martial arts demonstration by Apex Shaolin Kung Fu Academy.

Dumplings to Desire: Chef Jong Beom Park & Kimchi and Beef Dumplings

Saturday, Aug. 21, 4:30-5:30 p.m. (Lakeside Terrace)

In this incarnation of Dumplings to Desire, Chef Jong Beom Park, of North York Man Doo Hyang, uses his traditional Korean culinary skills to demonstrate how to create Kimchi and Beef Dumplings.

Noodle Walk: Chef Marietta Murillo & Pancit Noodles

Saturday, Aug. 21, 4:30-5:30 p.m. (Lakeside Terrace)

In this series exploring the noodle, Chef Marietta Murillo, of Mayette’s International Cuisine in Toronto, uses her Filipina cooking skills to create Pancit Noodles.

Noodle Walk: Chef Anthony Lin & Hakka Chow Mein

Saturday, Aug. 21, 6:30-7:30 p.m. (Lakeside Terrace)

In this series exploring the noodle, Chef Anthony Lin, of Danforth Dragon in Toronto’s Greek town, creates his famous Hakka cuisine, Hakka Chow Mein.

Healthy Contemporary Chinese Cuisine with Martin Yan

Saturday, Aug. 21, 7 p.m. (Brigantine Room)

The celebrated host of over 3,000 cooking shows broadcast worldwide, Martin Yan is a certified Master Chef, highly respected food consultant, cooking instructor and prolific author (over 30 cookbooks). Since his television debut in 1978 with the now classic Yan Can Cook, he has worked to

dispel the mysteries of Asian cooking by sharing his extensive knowledge of these excellent cuisines and the cultures that created them, accompanied by his trademark wit and sense of fun. In this intimate food demo, Yan uses a whole chicken to create three dishes: Chinese Chicken Salad, Refreshing Lettuce Cups and Three-Cup Chicken.

Dumplings to Desire: Chef Tenzin Yewong & Tibetan Beef and Vegetable Momos

Sunday, Aug. 22, 1-2 p.m. (Lakeside Terrace)

In this incarnation of Dumplings to Desire, Chef Tenzin Yewong of Tibet Café & Bar, located in Kensington Market, demonstrates how to create Tibetan Beef and Vegetable Momos.

Noodle Walk: Chef Minh La & Tasty Good Burritos

Sunday, Aug. 22, 2:30-3:30 p.m. (Lakeside Terrace Tent)

In this series exploring the noodle and all its incarnations, Chef Minh La of Chino Locos fuses Tex-Mex with the Far East to create his house specialty, a burrito stuffed with Chow Mein noodles and fresh, traditional burrito toppings.

Dumplings to Desire: Chef Mina Makimine & Lotus Root Dumplings

Sunday, Aug. 22, 4-5 p.m. (Lakeside Terrace)

As chef at the Official Residence of the Consul-General of Japan in Toronto, Chef Mina Makimine demonstrates her culinary skills while making the Lotus Root Dumpling. She has showcased her culinary artistry for various esteemed guests of the Consul-General of Japan including their Majesties, the Emperor and Empress of Japan. With generous support from the Japan Information Centre and Consul-General of Japan in Toronto.

Noodle Walk: Chef Nuit Regular & Sukhothai Pad Thai

Sunday, Aug. 22, 5-6 p.m. (Lakeside Terrace)

In this series exploring the noodle, Chef Nuit Regular, of the critically acclaimed Sukho Thai Restaurant in Toronto, uses culinary skills learned in Thailand to create Sukhothai Pad Thai.

Dumplings to Desire: Chef Robin Pradham & Bison-Kangaroo and Vegetable Momos

Saturday, Aug. 21, 6-7 p.m. (Lakeside Terrace Tent)

In this incarnation of Dumplings to Desire, Chef Robin Pradham of Rocky Raccoon Café, located in Owen Sound, demonstrates how to create his brand of Bison-Kangaroo and Vegetable Momos featuring local Greenbelt and international ingredients.

Greenbelt Farmers. Tasting Market

Saturday, Aug. 21 & Sunday, Aug. 22, 1-6 p.m. (Brigantine Tent)

Tables are set up featuring fresh produce from all over the Greenbelt. Produce is not for sale, but patrons can enjoy a wide array of samples.

FILM

The Killing of a Chinese Cookie

***Canadian Premiere***

Friday, Aug. 20, 7:30–9 p.m. (Studio Theatre)
In a film that takes a comical look at the origins of the Chinese fortune cookie, director Derek Shimoda examines the heated debate over the true origin of the treat, the mixing of eastern and western cultures that produced it, and the cookie’s rise from a simple pastry to a pop culture phenomenon. In partnership with the Toronto Reel Asian International Film Festival.

Chinese Restaurants: Beyond Frontiers

Saturday, Aug. 21, 5–7 p.m. (Studio Theatre)

This film is a part of a 15-part documentary series that tells the story of the Chinese Diaspora through its most recognizable icon – the family-run Chinese restaurant. Filmmaker Cheuk Kwan travels to the cities of India and into the jungles of Brazilian Amazon to interview Chinese restaurant owners and learn about their experiences and the differences between foods from different regions. The screening is followed by an interview with associate professor Lily Cho of the University of Western Ontario, author of the upcoming book Eating Chinese: Culture on the Menu in Small Town Canada, and a question and answer session with Cheuk Kwan. In partnership with the Toronto Reel Asian International Film Festival.

Kung Fu Chefs

***Canadian Premiere***

Saturday, Aug. 21, 8-10 p.m. (Studio Theatre)

Directed by Wing Kin Yip, this film follows the story of Wong Ping Yee (legendary Sammo Hung) as he is ousted from his village and finds his way to sisters in need of help with their restaurant. Here he finds a young chef, whom he trains to compete at the Imperial Palace for the title of top chef. In partnership with the Toronto Reel Asian International Film Festival.

Agrarian Utopia

Sunday, Aug. 22, 3:30-5:30 p.m. (Studio Theatre)

Directed by Uruphong Raksasad, this award-winning film tells the story of two families facing seizure of their lands. They find themselves farming together on the same field, hoping to get through another rice-farming season, all while trying to grasp the ideology of happiness. Winner of the 2009 UNESCO Award at the Asia-Pacific Screen Awards. In partnership with the Toronto Reel Asian International Film Festival.

Seattle:

Directly from the Blackboard Bistro Press Release:

Blackboard Bistro coming to West Seattle

Jacob Wiegner to open nostalgic “American bistro” August 13th

For Immediate Release:

Seattle, Wash., July 29, 2010: Jacob Wiegner, a chef who trained at Le Cordon-Bleu London,  worked in top kitchens in London and Florida, and has spent the past two years as sous-chef at Olivar on Capitol Hill, will open his own 40-seat restaurant, Blackboard Bistro, in West Seattle next month. The emphasis, Wiegner says, will be a nostalgic nod to the chef’s past, prepared with Northwest ingredients.

Superstitious? Not Wiegner. He is opening on Friday the 13th in a space that’s been a virtual graveyard for restaurants: Ovio Bistro, 02, Beato and Eness have all come and gone.  “Blackboard Bistro is here to stay”.

Wiegner’s philosophy is to focus on simplicity, technique and fresh ingredients. “I have worked in a variety of restaurants from French and English to Mediterranean, and I want to bring all this cuisine together,” he says. “This is where the idea of an American Bistro comes alive, a melting pot in all senses of the word.”

Blackboard Bistro will avoid a formal menu. All dishes will be listed on blackboards throughout the restaurant. The atmosphere will be casual and prices will be moderate so guests can return often.  While Blackboard is not setting out to be a “family restaurant,” Wiegner does want families with children to feel welcome. “We’ll have a three-course children’s tasting menu so families can share an entire mealtime,” he says.

Among the menu items Wiegner expects to offer:

Tomato and horseradish sorbet, warm goat cheese, arugula, confit tomato and garlic ($12)

Pork chili verde with cast iron corn bread ($12)

A classic Frogmore stew ($20)

Cherry upside down cake, cherry, white chocolate and ginger ice cream ($7)

The Frogmore stew (whole prawns, spicy house-made sausage, clams, fingerling potatoes, and corn on the cob), a South Carolina specialty, represents one of the American regional influences on Wiegner’s culinary personality. Other influences include his Pennsylvania-Dutch origins, his classical French training, and his formative years in England, New Zealand, Australia and the many parts of the United States.

He found his calling as a chef while working in restaurants in London. He worked his way up to Chef de Partie and Sous Chef at the famous oyster bar Bibendum, Sir Terrance Conran’s famous restaurant in Chelsea.

In addition to the blackboard items, Blackboard Bistro will offer a “name your price” tasting menu. Guests will name a per person amount (for example, $30), and Chef Wiegner will send out plates until the budget is reached.

Blackboard Bistro will have a full liquor license and offer a selection of Chef Wiegner’s favorite liquors, microbrews and wines. The bar will not offer complex cocktails; rather, a small cocktail list featuring half a dozen house drinks will be available.

Blackboard Bistro 206 257 4832, 3247 California Avenue SW. 98116. Open Wednesday, Thursday & Sunday from 11:30 AM to 10 PM, and until 11 PM on Friday & Saturday.
More information at  http://blackboardbistroseattle.com/

Blackboard Bistro Opening Menu

watermelon salad with feta, fresno oil and pumpkin seeds

8

slow roasted pork belly with frisee and deviled red beet egg

10

tomato and horseradish sorbet,  warm goat cheese, arugula, confit tomato and garlic

12

scallop ceviche with grilled corn and poblano, fry bread

15

beer battered okra with watermelon rind ketchup

6

roasted cauliflower, pine nuts and currants

6

pork chili verde with cast iron corn bread

12

gnocchi, house smoked trout, peas and mint

14

braised eggplant, oven roasted tomato and yoghurt

13

four sliders.  red wine and shallot, foie gras, truffle and blue cheese. shallot rings

12

pan fried halibut with sweet potato, brown butter, capers and oregano

18

Chicken and wild mushroom pie

16

frogmore stew. whole prawns, spicy house made sausage, clams, fingerling potato,

and corn served on the cob

20

tasting menu- name your price

Sweets

chocolate and peanut pasty, peanut butter ice cream and grape jelly

8

oatmeal cookie sandwich with rum raisin parfait

6

cream cheese flan, lavender cream and fresh berries

6

cherry upside down cake; cherry, white chocolate and ginger ice cream

7

cheeseboard with house made chutney and crackers

12