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Bonnie's Book Clubs

Corporate Services

News and Events

Restaurant Recommendations+

Bonnie's Cookbooks

Featured Recipes


Contact
Bonnie Stern

Phone: 416 484 4810

Email:
bonnie@bonniestern.com

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Bonnie Stern
About Bonnie

When Bonnie Stern started her cooking school in 1973 she wanted people to have more fun in the kitchen, eat more healthfully and nourish their families and friends with delicious food. That goal has never changed. Bonnie is still sharing her love of cooking in everything she does.

Bonnie is an award winning author of twelve best-selling cookbooks and writes weekly in the National Post. As well as offering a wide variety of corporate services, cooking classes and unique book clubs where authors actually attend and dinner is included. She is the recipient of the 2007 Premier’s Award.
 
April, 2014

March seemed like a very long month - filled with memories. Two influential and inspirational people in the food world died during the month. Ruth Fremes, broadcaster, author and nutritionist, was one of the first people to bridge the gap between nutrition and delicious food. Ruth was a mentor to me who disliked processed foods and had a profound love of home cooking. Halifax food journalist, Marie Nightingale, also died in March. She wrote Out of Old Nova Scotia Kitchens in 1970 which brought the cuisine of Nova Scotia to the rest of Canada. She was a foodie long before the term was coined and always welcomed me wholeheartedly when I was there on cookbook tour or just visiting. I was proud to call both women my friends.

I was sad to see that The Cookbook Store close after thirty-one years. They were always supportive of Canadian authors as well as the international celebrity chefs community and hosted many book launches and events. It brought back so many memories of when I closed my own store and school three years ago after thirty-seven years in business. I still miss my staff and teaching classes.

On a positive note, I had a delicious trip to Vancouver to teach a Passover cooking class as a fundraiser for Beth Israel synagogue. It was wonderful to meet so many members of the Jewish community and share ideas. I also had a chance to eat in some new restaurants and see how ‘farm to table’ differs from place to place (see restaurant recommendations below and restaurants I have visited in the past on my website). It was also interesting to see how many restaurants have adapted the Ocean Wise philosophy and how Fairmont Pacific Rim has become a leader with their sushi bar RawBaw going 100% Ocean Wise.

We are excited about our three new book clubs. We are thinking of changing our name to Bonnie’s Book Club ‘Salon’ after author Rebecca Mead so charmingly renamed us! For our new book clubs see book club section below.

Look for my recipes in the National Post every Saturday or online (usually by Sundays) and in the recipe section of my website.

Delicious wishes for Passover, Easter and Spring.
Bonnie




Bonnie's Book Club
Bonnie's Book Club is a labour of love. Nothing pleases Bonnie more than to have the opportunity to bring readers and writers together in a truly unique way that offers the rare opportunity to meet some of the country's leading authors, discuss their work and enjoy a delicious meal inspired by the book.

Drawing on her degree in English and her passion for food and cooking, Bonnie Stern invites you to a literary feast you won't soon forget - Oprah's book club never tasted this good!

*Small print: All registrations must be paid in full when registering. Please check your schedule carefully before registering. Cancellations can be accepted only up to 14 days before event date, a $50 charge (plus HST) applies to cover the administration fee and cost of the book. At any time you may send someone in your place for no additional charge. It is the attendee’s responsibility to mark their calendar with the date, time and location of the event.

APRIL

DINAW MENGESTU: ALL OUR NAMES
DINAW MENGESTU: ALL OUR NAMESIn April, Bonnie welcomes to the book club one of the most exciting new voices on the international literary landscape. Over the last seven years, Dinaw Mengestu has earned rave reviews for his novels The Beautiful Things that Heaven Bears and How to Read the Air. His work has been published in a dozen languages and he has been hailed as one of the top 20 fiction writers under 40 by the New Yorker. Dinaw Mengestu is also the recipient of a prestigious genius grant from the MacArthur Foundation.

Dinaw Mengestu visits the Book Club to discuss his eagerly-awaited new book All Our Names, a powerful novel about exile and the loneliness and fragmentation of lives that straddle countries and histories.

All Our Names is the story of a young man who comes of age during an African revolution, drawn from the hushed halls of his university into the intensifying clamour of the streets outside. But as the line between idealism and violence becomes increasingly blurred, and the path of revolution leads to almost certain destruction, he leaves behind his country and friends for America. There, pretending to be an exchange student, he falls in love with a social worker and settles into the routines of small-town life. Yet this idyll is inescapably darkened by the secrets of his past: the acts he committed and the work he left unfinished. Most of all, he is haunted by the charismatic leader who first guided him to revolution and then sacrificed everything to ensure his freedom.

Subtle, intelligent, and quietly devastating, All Our Names is a novel about identity, about the names we are given and the names we earn. The emotional power of Mengestu's work is indelible.
Date: Wednesday, April 9, 2014 (Wait list only)
Time:
6:30pm to 9:30pm
Place:
 Universal Grill
1071 Shaw Street, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of All Our Names sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810.


MAY

ALEXI ZENTNER: THE LOBSTER KINGS
PAT CONROY: THE LOBSTER KINGIn May, the book club welcomes an exciting new Canadian literary talent when Alexi Zentner presents his new novel The Lobster Kings.

Alexi Zentner's fiction has appeared in numerous publications, including the Atlantic Monthly. His short story Touch was featured in the O. Henry Prize Stories 2008 where it was chosen by Chimamanda Ngozi Adichie. His debut novel, Touch, received critical acclaim when it was published in Canada, the United States and the U.K. In the future, the book will be published in Italy, Germany, France, the Netherlands, Israel, Korea, Brazil, Denmark and Poland.

The Lobster Kings is a perfect read that will appeal to fans of John Irving and Pat Conroy. It takes place on fictional Loosewood Island, somewhere off Maine and the Maritimes. For generations it has been unofficially ruled by a family called the Kings, since the legendary Brumfitt Kings came over from Ireland with the bountiful lobsters "making a road with their backs." But modern times bring modern problems, and the waters off Loosewood Island are starting to be poached by James Harbor, a rival community. With the health of current patriarch Woody Kings fading, it's up to his daughter Cordelia to pick up the mantle. Zentner has crafted a truly Shakespearean plot filled with sibling rivalry, love lost and won, art history, and the sometimes deadly adventure that is lobster fishing off the windswept Atlantic coast.
Date: Monday, May 5, 2014 (Wait list only)
Time:
6:30pm to 9:30pm
Place:
Quince Bistro
2110 Yonge Street, Toronto
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of The Lobster Kings sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810


JUNE

ELAINE LUI: LISTEN TO THE SQUAWKING CHICKEN
ELAINE LUI: LISTEN TO THE SQUAWKING CHICKENAs co-host of CTV’s hit show “The Social,” a reporter on the network’s daily entertainment show eTalk and the force behind the blog LaineyGossip, a leading celebrity news source that is followed by almost 2 million people world-wide, Elaine Lui has emerged as one of the most influential people in the media world.

Elaine Lui has now added “author” to her extensive list of accomplishments. In her wonderful new book, Listen to the Squawking Chicken, Elaine offers up a loving mother-daughter memoir that will have readers laughing out loud, gasping in shock, and reconsidering the guts it takes to be a parent.

“What do you need to prepare for the good things that happen?,” asks Elaine Lui’s mother, aka The Squawking Chicken. “They’re good. They won’t hurt you. My job is to prepare you for the hard times, and teach you how to avoid them, whenever possible.” Neither traditionally Eastern nor conventionally Western, the Squawking Chicken raised her daughter drawing on Chinese fortune-telling, feng shui, blackmail, good old-fashioned ghost stories, and shame and embarrassment in equal measure. And despite years of chafing against her mother’s parenting style, Elaine came to recognize the hidden wisdom – and immeasurable value – in her rather unorthodox upbringing.

Don’t miss what promises to be a tremendous evening of food and discussion.
Date: Monday, June 2, 2014
Time: 6:30pm to 9:30pm
Place: To be announced
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of Listen to the Squawking Chicken sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810

SHANI MOOTOO:
MOVING FORWARD SIDEWAYS LIKE A CRAB
SHANNI MOOTOO: MOVING FORWARD SIDEWAYS LIKE A CRAB Internationally acclaimed writer Shani Mootoo is no stranger to literary prize lists. Her novels Cereus Blooms at Night, He Drowns She in the Sea and Valmiki’s Daughter have all received rave reviews and have been shortlisted/longlisted for the world’s most prestigious literary awards, including the Scotiabank Giller Prize, the Man Booker Prize and the IMPAC Dublin Literary Award.

Bonnie is excited to announce that Shani Mootoo will be visiting the Book Club in June to talk about her eagerly-awaited new book, Moving Forward Sideways Like a Crab. A novel of incredible power and beauty, Moving Forward Sideways Like a Crab tells the story of Jonathan, a young writer who sets out to reconnect with his long-estranged mother Sid, and the discovery that leads him to reconsider his memories of family.

Written in vibrant, supple prose that vividly conjures both the tropical landscape of Trinidad and the muted winter cityscapes of Toronto, Moving Forward Sideways Like a Crab is a passionate eulogy to a beloved parent, and a nuanced, moving tale about the struggle to embrace the complex realities of love and family ties.
Date: Monday, June 16, 2014
Time: 6:30pm to 9:30pm
Place: To be announced
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of Moving Forward Sideways Like a Crab sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810


JULY

CLAIRE CAMERON: THE BEAR
CLAIRE CAMERON: THE BEAREveryone is talking about The Bear! The latest novel from acclaimed writer Claire Cameron has become a literary sensation, earning rave reviews and finding itself on bestseller lists across the country. Bonnie thought that this gripping tale would make a perfect summer book club pick.

The Bear tells the story of two siblings, six-year-old Anna and her four-year-old brother Stick, who awaken to the sound of screaming one night on a camping trip in Algonquin Park. A black bear has attacked their campsite and killed both of their parents, leaving Anna alone to protect her brother as they fend for themselves in the wilderness of Northern Ontario.

Told in the honest, raw voice of a child, The Bear offers the reader a glimpse into the mind of Anna as she attempts to make sense of a world without her parents.

Anthony De Sa, author of the Bonnie Book Club favourite Kicking the Sky says of The Bear, “Thrilling…I couldn’t put this book down…The ending was so right, I caught myself holding my breath. A remarkable novel."
Date: Monday, July 14, 2014
Time: 6:30pm to 9:30pm
Place: To be announced
Fee: $150 plus HST*
(includes dinner, beverages, gratuity and a copy of The Bear sent out as soon as possible after registration)
Advance registration only: Bonnie Stern 416 484 4810



Book Club Locations
 
Universal Grill 4
Universal Grill 5
Universal Grill2
Universal Grill 3
Universal Grill1
Universal Grill
Universal Grill

"A meal at Universal Grill feels like a dinner party at the home of your coolest friend, with vintage diner decor, excellent bistro food and low-key service.” Toronto Life, September 2013.

1071 Shaw Street
Toronto
416 588 5928

www.universalgrill.ca




Quince 3
Quince 2
Quince 1
Quince Bistro

Quince is a casual neighbourhood bistro in the heart of mid-town Toronto. Owners Jennifer Gittins and Michael van den Winkel have been a part of the Yonge and Eglinton scene for over 15 years.

Chef Peter Tompkins offers fresh, light, Mediterranean bistro fare. Using seasonal and sustainable ingredients, whenever possible.

2110 Yonge Street
Toronto
416 488 2110


www.quincetoronto.com
Corporate Services
Corporate culinary events are a great way to host a corporate function. Great food always brings co-workers and staff together. People have fun, learn a lot and take home delicious memories.

Events are customized to meet your location, schedule, objectives and food preferences. Bonnie works with nutritionists, food producers, restaurants, etiquette experts and authors to create exciting programs.

All events will be planned and hosted by Bonnie personally.


Corporate Cooking Class
Private Cooking Class

Bonnie Stern has worked with various food manufacturers, grocery chains, restaurants, chefs, health professionals as well as cookware manufacturers, etc., offering a wide variety of corporate services, such as:

Corporate culinary events
Corporate family dinners
Market Tours
Recipe development
Private cooking classes
Personal chef training
Product consultation
Menu consulting for parties
Fundraising events 
and more...

For detailed information,
please call: 416 484 4810
Bonnie's Cookbooks
 
Friday Night Dinners (Paperback)
Friday Night Dinners
Bonnie's latest cookbook with her favourite menus, recipes, photos and stories. Over 170 delicious recipes for every occasion - holidays, barbecues, fast suppers and fabulous feasts - and Bonnie makes sure you can make fantastic meals and still enjoy the food and fun with everyone else. You'll want to use this book every day of the week.

Published by Random House of Canada, 2010, 320 pages, paperback

$29.95
Bonnie Stern's Essentials of Home Cooking
Bonnie Stern's
Essentials of Home Cooking

Winner of the 2004 International Association of Culinary Professionals Award. A beautiful cookbook filled with Bonnie’s personal favourites - dishes that reflect the way we are cooking today.

Published by Random House of Canada, 2003, 208 pages, paperback

$34.95
HeartSmart
HeartSmart
This wonderful compendium is a must for every kitchen featuring over 300 favourite recipes from the bestselling Simply HeartSmart Cooking, More HeartSmart Cooking and HeartSmart Cooking for Family and Friends, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information.

Published by Random House of Canada, 2006, 480 pages, paperback.

$34.95
Cuisiner au goût du cœur
Cuisiner au gout du coeur
Published by Trecarre, 2006, 512 pages

$18.98 
Appetizers
Appetizers
A very special collection of over 150 mouth-watering recipes including soups, spreads, salads, hors d'oeuvre, pastas and much more. Complete with presentation, entertaining, menu planning tips and over 50 detailed illustrations.

Published by Random House of Canada, 1990, 176 pages, paperback

$22.95
Desserts
Desserts
Over 120 recipes for decadent cakes, pies and pastries, scrumptious cookies, creamy mousses and ice creams – A collection of recipes from a master that stand the test, and tastes, of time.

Also provided are elegant decorating tips, helpful information on equipment and ingredients, and black-and-white illustrations throughout demonstrating basic techniques that will make these recipes absolutely no-fail.

Published by Random House Canada, 1998, 214 pages, paperback

$21
HeartSmart Cooking for Family and Friends
HeartSmart Cooking
for Family and Friends
Featuring nine entertaining menus (over 200 recipes) with complete work plans, presentation ideas and wine suggestions, as well as complete nutritional analysis for each recipe, plus the Canadian Diabetes Association’s Food Choice Values. Colour photos and black and white instructional illustrations throughout.

Published by Random House of Canada, 2000, 320 pages, paperback

$28.95
Recevoir au goût du cœur: recettes, menus et conseils pour des réunions de famille et d’amis
Recevoir au gout du coeur:
recettes, menus et conseils pour des réunions de famille et d’amis

Published by Trecarre, 2000, 320 pages, paperback

$29.95
Out of Print Cookbooks
Out of Print Cookbooks
Here is a list of Bonnie Stern classics that are out of print. Limited used copies are sometimes available on line.

Food Processor Cuisine

At My Table

Bonnie Stern’s
Cuisinart Cookbook

In the Kitchen
with Bonnie Stern

Cooking with Bonnie Stern

Simply HeartSmart Cooking

More HeartSmart Cooking






News And Events
TIFF’S FOOD ON FILM
TIFF’S FOOD ON FILMMatt Galloway, CBC’s Metro Morning, hosts the third season of Food on Film, which features chefs, food experts and film lovers to enjoy the best in culinary cinema and conversation.

The whole series is great but on April 9, 2014 my friend and colleague, award-winning actress, author, and authority on Indian cuisine, Madhur Jaffrey, speaks on her culinary comedy Today's Special. Don’t miss it.

For more information, visit:
http://tiff.net/series/subscription-series/food-on-film2014
CELLIST OF SARAJEVO
CELLIST OF SARAJEVOThe Toronto Public Library and the Toronto Symphony Orchestra have teamed up to help celebrate the festival that encourages Torontonians to read this year’s One Book - Stephen Galloway’s Cellist of Sarajevo. From March 17 to April 7 a TSO cellist will perform Albinoni’s Adagio in G minor at various locations across the city. Throughout April, there are over 80 events at 50 branches inspired by this One Book selection.

For more information, visit:
http://www.torontopubliclibrary.ca/ktr/the-travelling-cellist.jsp
TERROIR SYMPOSIUM 2014
TERROIR SYMPOSIUM 2014Terroir is a hospitality symposium that brings together the innovators of Canada’s hospitality industry including chefs, food writers, wine and food experts and business leaders. This symposium attracts people who are serious about the business of hospitality and who are looking to update their knowledge of the industry.

Speakers this year include: Alessandro Porcelli, David Chang, Daniel Boulud, Albert Adria and many more.

Date: Monday, May 12, 2014
Place: Arcadian Court, 401 Bay Street, Toronto
Fee: $229

For more information and tickets visit: http://www.terroirsymposium.com/
SECOND HARVEST’S TORONTO TASTE 2014
SECOND HARVEST’S TORONTO TASTE 2014Toronto Taste has become Toronto’s premier culinary event and single largest fundraiser for Second Harvest. On Sunday, June 8, Toronto Taste will feature 70 of Toronto’s top chefs and celebrated beverage purveyors sharing their creations with Toronto food and wine lovers. Funds go to support Second Harvest’s food rescue program. This year the event will be held at Corus Quay.

For more information call Jennifer Chow at 416 408 2594 x240 or visit:
http://www.torontotaste.ca/

THE STOP’S NIGHT MARKET
THE STOP’S NIGHT MARKETOn June 17 & 18, for the third year, The Stop will transform the Honest Ed's laneway and parking lot into a bustling night market. The Stop’s Night Market is a delicious mash–up of the best of Toronto’s street food, and offers a unique chance to experience Honest Ed’s iconic space like you’ve never seen it before.

This is a great event and tickets sell out fast (in a few hours!) so follow them on Facebook for the latest updates.
https://www.facebook.com/TheStopNightMarket
CULINARY TOUR TO ISRAEL
WITH RABBI ELYSE GOLDSTEIN AND BONNIE STERN
"FOOD FOR THOUGHT TOUR"
FOURTH CULINARY TOUR TO ISRAEL:</br>KOLEL AND BONNIE STERN FEBRUARY 2015

We are just finalizing the itinerary and price for our next Food for Thought Culinary Tour to Israel – February 2015. So exciting. Please let us know if you are interested so we can contact you directly when we have all the details. The tour will be eight days of culinary and cultural adventures in and around Jerusalem, Tel Aviv and the south – market tours, cooking classes, restaurant meals, tastings and an optional post trip excursion to Petra.

To be on the mailing for future trips email: bonnie@bonniestern.com
Restaurant Recommendations and More
TORONTO
Farmhouse Tavern
1627 Dupont Street
Toronto
416 561 9114
I finally got to the #1 brunch in Toronto and although I don’t always believe the hype - it was really great. Hey Buttercup – poached eggs nestled in smoked and roasted squash was the inspiration for my Egg Bonny (see recipe section below) but their Eggs Benny and presentation can’t be beat. Sticky bun with sauteed apples and smoked whipped cream was even better than it sounds. Have to go back for Mother and Child Reunion (a duck and duck egg performance), the burger and dinner.
Moderate
Richmond Station
1 Richmond Street West
Toronto
647 748 1444
I love the understated menu and surprise reality when dishes arrive at this great downtown spot. Perfect after downtown meetings or shopping. Don’t miss the charcuterie plate, chicken pakaoras, bread crusted sea bream, burger and any dessert – which changes regularly but always good.
Moderate
The Grove
1214 Dundas Street West
Toronto
416 588 2299
Our guests at Bonnie’s Book Club, Leonie and I all loved the food at The Grove. A modern-style British pub, the food is beautiful, approachable and most importantly, delicious. They offer four course tasting menus but you get to choose the courses and you can order more courses if you want. Some of the things we especially loved - squash, curry, coconut; hen of the woods (mushrooms) celeriac, dandelion, rye; beef, onion, black garlic, grapefruit; white chocolate, pink peppercorn. All delish. Service is fun and friendly.
Moderate
Yamato
24 Bellair Street
Toronto
416 927 0077
When browsing in Yorkville, or at the movies, Yamato is one of my favourite stops. The dragon roll never ceases to delight me in its gorgeous good looks or delicious taste.
Moderate
Pukka
778 St. Clair Avenue West
Toronto
416 342 1906
This new modern Indian restaurant on St. Clair West is sure to become one of Toronto’s favourites. Don’t miss the eggplant tartar, vegetable pakoras, chicken 65 (a new take on fried chicken), butter chicken, beef short ribs, aloo ghobi and desserts are amazing.
Moderate
Byblos
11 Duncan Street
Toronto
647 660 0909
This new ‘Middle Mediterranean’ restaurant is an exciting mash-up of flavours from Turkey, Greece, Lebanon, Israel and Morocco. Owned by Toronto’s dining and cocktail kings Charles Khabouth and Harif Harji, the cocktails are not to be missed – I really enjoyed the sweet version of Arak Ritual. We loved roasted beets with labneh and pistachios; spicy shakushka; fig salad; grilled fish wrapped in vine leaves; crispy hand-rolled couscous and delicious desserts especially the halva date ice cream; pistachio yogurt cake and caramelized fig rolls.
Moderate
de Mello Palheta Coffee Roasters
2489 Yonge Street
(three blocks north of Eglinton)
647 825 3916
I think this is the best new spot since I left Erskine Ave. They take coffee seriously, care about coffee, know all about coffee and have delicious treats.
Reasonable
VANCOUVER
Farmer's Apprentice
1535 West 6th Avenue
Vancouver
604 620 2070
This tiny restaurant seems to nurture the community. Based on produce that arrives from farms everyday – Chef/owner David Gunawan and his team spontaneously cook it. Everyone loves and supports this actual farm to table restaurant the way only Vancouverites can. Everything is local from buratta, biodynamic aged rice, halibut, mussels, oxtail raviolo and angus ribeye with mushroom marmalade and spruce jus. Don’t miss the homemade bread and onion confit butter.
Moderate
Raw Bar
at the Lobby Lounge
Fairmont Pacific Rim

1038 Canada Place
Vancouver
604 695 5502
Tucked away in the back of the Lobby Lounge of Fairmont Pacific Rim, Raw Bar has been named Vancouver’s first 100% Ocean Wise sushi destination. I was treated to at least 15 pieces of sushi prepared by Chef Taka Omi - everything was amazing, ending with signature uni and caviar and the torched sablefish. Oh and don’t forget dessert! Sous chef Will Lew made us the best Lemon tart with coconut ice. Fairmont Hotels seem to be way ahead of the important trends by taking the lead in supporting local wine and foods, keeping bees, starting urban gardens and now setting a standard by using and promoting Ocean Wise seafood. Cudos to them.
Moderate to expensive
Pidgin
350 Carrall Street
Vancouver
604 620 9400
I loved the way Pidgin updates traditional dishes like vitello tonnato with veal carpaccio and tuna tartar; shrimp toast with toasted brioche, humpback shrimp and daikon slaw; Napoleons with banana, dulce de leche and coffee jelly and lemon meringue with passion fruit curd. Fun cocktails and great spirit.
Moderate
Dinesty Dumpling House
1719 Robson Street
Vancouver
604 669 7769
I love coming to Vancouver where my friend and go-to Asian food advisor, Nathan Fong, takes me to one of his favourite dumpling places. This time, Taiwanese dumplings at Dinesty Dumpling House on Robson. We had the best soup dumplings - to avoid being covered in soup, put the dumpling in your spoon, bite a small piece out of the edge, suck out the juices and then eat the dumpling; tiny cubes of tofu and fermented spinach, scallion rolls filled with beef and long crispy Taiwanese pot stickers. Yum.
Reasonable
Bella Gelateria
1001 West Cordova Street
Vancouver
604 569 1010
I love gelato and my dreams came true when owner James Coleridge let me taste every flavour! Where to begin. White coffee, Persian rose pistachio, salted hazelnut, Amarenetta, Thai coconut, Dark and dangerous chocolate, Yuzu citrus and so much more.
Moderate
Fairmont Pacific Rim
1038 Canada Place
Vancouver
604 695 5300
I loved my stay at the Fairmont Pacific Rim. Although it was raining every day, there was 5 minutes of sunshine and a stunning rainbow came across the view from my window. And the morning I was leaving, I saw a sunrise that was stellar. Those two sighting almost made up for all the rain. The hotel has the best cafe and market shop I have ever seen in a hotel and check my review of the sushi bar (Raw Bar at the Lobby Lounge) above. I didn’t eat in the main dining room this trip but had to leave something for next time!
Expensive
Featured Recipes
POACHED EGGS BONNY
  • 1 large butternut squash(with a long, fat neck!)
  • 1 medium cauliflower
  • 1/4 cup extra virgin olive oil - divided
  • 1 tsp regular or smoked paprika - divided
  • kosher salt and freshly ground pepper to taste
  • 1/2 cup cream or milk (or coconut milk)
  • 2 tbsp butter
  • 6 eggs


  • topping:
  • 1/2 tsp smoked or regular paprika
  • 2 tbsp snipped chives
  • 1/4 cup grated Parmigiano Reggiano
  • kosher salt and fresh ground black pepper
  • POACHED EGGS BONNYWhile looking for a non-wheat version of Eggs Benny for Passover and for my gluten intolerant family members, I came up with Eggs Bonny. The idea for using butternut squash rounds instead of bread came from an amazing brunch at Farmhouse Tavern where they serve perfectly poached eggs nestled in a smoked and roasted squash.

    This serves six people - one egg each, or three people - two eggs each.


    Method:
    1. Cut neck of squash into 1/2" rounds (about 3" to 4" in diameter, I don’t peel squash.) Cut remaining squash into wedges. (If you don’t have enough slices you can use the wedges.) Toss with half the olive oil, smoked paprika and salt. Place in a single layer on a baking sheet lined with parchment paper and roast in a preheated 425F oven 30 to 40 minutes until lightly browned.

    2. Cut cauliflower into chunks, toss with remaining olive oil, paprika and salt. Arrange on another baking sheet lined with parchment paper and roast also in a preheated 425F oven 30 minutes until lightly browned. Puree cauliflower with butter. Add enough milk or cream until spreadable. Season with salt and pepper. (Thin any leftover puree with stock or water for a delicious soup.)

    3. Poach eggs approximately four minutes, three or four at a time in a medium skillet of boiling water with 1 tbsp white vinegar. Lift eggs from water with a slotted spatula when whites are set but yolks are still runny. Place on a paper towel lined plate and trim off any scraggly whites.

    4. To serve, spread each round of squash with 1/4 cup cauliflower puree and top with poached egg. Season lightly with salt and pepper. Dust with paprika and sprinkle with chives and cheese.

    makes 6 servings
    RISOTTO WITH PEAS AND SPINACH
  • 6 cups chicken or vegetable stock (or more if necessary)
  • 3 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 cups short grain Italian rice (preferably Vialone Nano or Carnaroli)
  • 1/2 cup dry white wine
  • 1 tbsp grated lemon peel
  • 2 cups frozen peas
  • 3 cups baby spinach (about 4oz)
  • 2 tbsp chopped fresh mint or green onions
  • 2 tbsp butter
  • 1/2 cup grated parmesan cheese (preferably Parmigiano Reggiano), optional
  • kosher salt and fresh ground black pepper to taste
  • RISOTTO WITH PEAS AND SPINACHFrozen peas are sweet and reliable. When fresh peas come into season they never make it to my stove. I eat them raw, right out of the pod like I used to do with my mother. To adapt this for Passover, dice two pounds peeled Yukon Gold potatoes into small cubes and use instead of rice. It will be ready in 10 to 15 minutes.

    Method:
    1. Heat stock in a saucepan and keep warm.

    2. Heat oil in a large saucepan or medium Dutch oven and cook onions gently until tender but not brown - about 5 minutes. Add rice and stir to coat with oil about 2 minutes.

    3. Add wine and, stirring, cook until evaporated. Add about 1 cup hot stock.  Cook, stirring, until all the liquid is absorbed by rice. Continue adding liquid, about 1/2 cup at a time now, stirring almost continually, and cooking until all liquid is absorbed before adding more. After about 15 to 17 minutes, when almost all the stock has been used and rice is almost tender, stir in the peas and lemon peel. Continue to add liquid as necessary until the rice is tender - 2 to 3 minutes longer. If the rice is not yet tender after 15 to 17 minutes but you have run out of stock simply start using boiling water and cook longer.

    4. When rice is ready it should be very creamy and cooked through but each grain should be slightly al dente. Add spinach and stir in just until wilted. Add mint, butter and cheese. Add salt and pepper to taste and serve immediately.

    makes 6 to 8 servings
    INDIVIDUAL BRAISED LAMB POT PIES
  • 3 lbs boneless lamb shoulder, cut into 1 1/2" cubes
  • kosher salt and fresh ground black pepper
  • 2 tbsp extra virgin olive oil
  • 2 onions, chopped
  • 6 carrots, cut into 1/2" chunks
  • 2 parsnips, cut into 1/2" chunks
  • 2 ribs celery, cut into 1/2" slices
  • 2 tbsp all-purpose flour
  • 1 cup dry white wine
  • 3 cups beef stock
  • 2 Yukon Gold potatoes (about 12 oz), cut into 1/2" chunks
  • 2 bay leaves


  • topping:
  • 2 lbs Yukon Gold potatoes, peeled and cut into 2" chunks
  • 1/2 cup whipping cream, hot
  • 1/4 cup butter, diced
  • 2 egg yolks
  • 1 tsp kosher salt or more to taste
  • INDIVIDUAL BRAISED LAMB POT PIESSomewhere between a traditional Irish stew and shepherds' pie lies this delicious braised lamb casserole. Bake it in one 3qt baking dish or 6 to 8 individual oven-proof bowls. The braised lamb is also delicious on its own. For Passover omit flour and if the sauce is not thick enough in the end, mix 2 tbsp potato starch in 1/2 cup cold water and add bit by bit to hot lamb mixture only as needed.

    Method:
    1. Pat lamb pieces dry and season generously with salt and pepper. Heat oil in a Dutch oven or large heavy saucepan. Brown lamb, in batches, about 5 minutes or until nicely browned on both sides. Remove each batch to a large dish.

    2. Add onions, carrots, parsnips and celery to the pan. Cook a few minutes on medium high heat, scraping bottom of the pan to release flavourful bits of lamb sticking to the bottom. Sprinkle with flour and cook a few minutes.  Add wine and stock and bring to a boil. Add lamb back to pan (with juices) and potatoes. Cover meat and vegetables directly with a piece of parchment paper and then a tight lid or aluminum foil. Simmer gently 1 1/2 hours or until meat is very tender on medium low heat or transfer to a 350F oven. Discard bay leaves. Season to taste.

    3. Meanwhile cook potatoes in lots of water for 20 minutes or until tender. Drain well. Mash until smooth with hot cream, butter and egg yolks. Season to taste.

    4. Place lamb mixture in individual ovenproof dishes and spread or pipe mashed potatoes on top. Arrange on a baking sheet. Bake in a preheat 350F oven 30 to 40 minutes or until top has browned and mixture is very hot.

    makes 6 to 8 servings
    COLCANNON (MASHED POTATOES WITH KALE AND ONIONS)
  • 1 bunch kale, trimmed and finely or coarsely chopped
  • 2 tbsp extra virgin olive oil or butter
  • 1 onion, chopped
  • kosher salt and freshly ground black pepper to taste
  • 3 lbs Yukon Gold potatoes, peeled and cut into 2" chunks
  • 1/2 cup each whipping cream and milk, hot
  • 1/4 cup butter
  • 1 tsp kosher salt or to taste
  • 1/4 tsp freshly ground black pepper
  • COLCANNON (MASHED POTATOES WITH KALE AND ONIONS)This twist on mashed potatoes is traditional Irish colcannon but works today so well because of our obsession with kale. Delicious for any special meal. I adapted this recipe from My Irish Table by Cathal Armstrong and David Hagedorn.

    Method:
    1. Cook chopped kale in a large pot of boiling salted water for 5 minutes. Drain and rinse under cold water. Squeeze dry. Measure out about 2 cups and use extra in soups or omelettes. Heat olive oil in a large skillet and cook onion gently until tender about 5 minutes. Add kale and combine well. Season with salt and pepper.

    2. Meanwhile place potatoes in cold water and bring to a boil. Cook 20 minutes or until tender. Drain well and return to pot. For perfectly smooth mash, pass potatoes through a potato ricer or a food mill but I usually use a masher. Beat in hot cream, milk and butter. Add onion/kale mixture and season to taste.

    makes 8 servings
    DOUBLE CHOCOLATE SOUFFLE ROLL FILLED WITH CHOCOLATE MOUSSE
    Filling:
  • 1/2 lb semisweet chocolate, chopped
  • 1/3 cup strong coffee (or water)
  • 1/4 tsp kosher salt
  • 5 eggs, separated
  • 1/4 cup extra virgin olive oil
  • 1 tsp pure vanilla extract
  • 1/4 cup sugar


  • Souffle roll:
  • 6 eggs, separated
  • 3/4 cup granulated sugar - divided
  • 1/3 cup cocoa, sifted
  • 1 tsp pure vanilla extract
  • cocoa
  • DOUBLE CHOCOLATE SOUFFLE ROLL FILLED WITH CHOCOLATE MOUSSEThis amazing Passover dessert is great for any occasion and is dairy free, gluten free and still delicious! The first time you make a rolled cake you wonder how it will ever roll up but don't worry.

    The dairy free chocolate mousse is a perfect old-fashioned dessert or a yummy filling for the chocolate souffle roll. Use the best chocolate and very good extra virgin olive oil. You will only need half the mousse to fill the chocolate roll (about 3 cups). Spoon the rest in pretty glasses for dessert another night (or make two rolls and freeze one). Decorate with fresh berries and sprigs of mint. The whole recipe for the mousse will make 8 to 10 serving (garnish with shredded coconut, raspberries or a pinch of coarse sea salt).


    Method:
    1. For the mousse, place chocolate in a stainless steel mixing bowl with coffee and salt. Set over a pot of simmering water for a few minutes until just melted. Beat egg yolks together and pass through a strainer into the chocolate. Whisk together well. Cook over the simmering water about one minute. Stir in olive oil and vanilla until smooth.

    2. Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar and beat until stiff. Gently stir 1/4 egg whites into chocolate and then fold the two mixtures together. Spoon into 8 to 10 dessert glasses or use half for individual desserts and refrigerate the half for the filling in a bowl.

    3. Refrigerate at least 3 hours until firm.

    4. For the souffle roll, preheat oven to 350F.  Line a 15"x10" jelly-roll pan with parchment paper.

    5. Beat egg yolks in a large bowl with 1/2 cup sugar until light. Beat in cocoa and vanilla.

    6. In another large bowl beat egg whites until soft peaks begin to form. Slowly beat in remaining 1/4 cup sugar. Continue beating until whites are firm. Stir 1/4 amount of whites into chocolate mixture. Then fold two mixtures together.

    7. Spread batter evenly over prepared pan. Bake 12 to 15 minutes or until puffed and firm to the touch. Cool in pan 15 minutes. Dust with sifted cocoa. Loosen cake from sides of pan. Invert another sheet of parchment paper. Carefully remove parchment from the 'bottom' of cake. Cool.

    8. Spread filling (about 3 cups) over cake.  Using the parchment paper underneath to help you roll, roll up cake gently lengthwise, for a long thin roll or crosswise, for a fatter roll. Transfer to a platter. Refrigerate until ready to serve.

    makes 8 to 10 servings
    LEMON MERINGUE TART WITH COCONUT ALMOND CRUST,
    DAIRY FREE LEMON CURD AND BAKED MERINGUES
  • 2 egg whites
  • 1 cup icing sugar, sifted or pressed through a sieve
  • 1 tsp pure vanilla extract
  • 1 1/3 cups desiccated coconut (sweetened or unsweetened, finely grated or shredded)
  • 1 1/4 cups ground almonds (almond flour)
  • 1/4 tsp kosher salt


  • lemon curd:
  • 1 cup lemon juice (from 4 lemons)
  • 1 cup sugar
  • 1 tbsp grated lemon peel
  • 6 egg yolks
  • 1/4 tsp kosher salt
  • 3 tbsp potato starch
  • 1/3 cup cold water
  • 2 tbsp coconut butter, optional


  • meringues:
  • 3 egg whites
  • 3/4 cup sugar
  • 1 tbsp potato starch
  • LEMON MERINGUE TART WITH COCONUT ALMOND CRUST, DAIRY FREE LEMON CURD AND BAKED MERINGUESThe macaroon crust mixture makes great cookies but also makes delicious, chewy pastry to use for little tartlets or a pie crust. The meringues are baked so you can make them ahead and freeze. This tart is also gluten free.

    Method:
    1. For the crust: beat egg whites until soft peaks form. Fold in sifted icing sugar. Stir in vanilla. Stir in coconut, almonds and salt. Mixture will be sticky. With wet hands press mixture into the bottom and up the sides of an oiled or sprayed 9” removable bottom tart pan or 1” up sides of spring form pan. Place on a baking sheet. Bake in a preheated 300F for 20 to 25 minutes or until browned. Cool on rack.

    2. For lemon curd whisk lemon juice, sugar, lemon peel, egg yolks and salt together in a small saucepan. Bring to a boil, whisking all the time. Dissolve potato starch in cold water and stir into hot lemon mixture. Cook, stirring, on low heat until thick. Stir in coconut butter if using. Strain into baked crust. Cool and refrigerate.

    3. For meringues, combine 1/4 cup sugar with potato starch in a small bowl. Beat egg whites until soft peaks form and beat in remaining 1/2 cup sugar very slowly. Beat until stiff. Fold in potato starch/sugar mixture. Pipe or spoon small meringue cookies on a parchment paper lined baking sheet and bake in a preheated 250F oven for 1 hour or until firm. Cool. Arrange on tart just before serving. (These freeze well.)

    Makes one 9” tart
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