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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 02-03-2016, 02:49 PM   #726
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Just want to post some of my wife's students since they always blow me away..

Gr. 12


Gr. 10


Gr. 12


Gr. 11
What in the actual fuck.
That is so damned hella pro.
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Old 02-03-2016, 02:50 PM   #727
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Attachment 26070

Foie Mousse, Brioche, Port Gelee, Pistachios
Can you tell me more?
This looks like something I would like to attempt at home.
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Old 01-02-2017, 01:43 PM   #728
My dinner reheated before my turbo spooled
 
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turns out, its been what seems like forever since I've made anything.... Since I've stopped cooking for a career, almost 2 years ago I just haven't had the ambition or time. Well I don't know what or when it was, but I've been re-inspired to start cooking for me again!

Few things from the last little while.

tuna poke w/ a korean chilli vinaigrette, and a unagi sauce mayo



braised short ribs, spicy sausage stuffing, reduced red wine jus, crispy fried onion


short rib and chantrelle fettuccini in a truffle cream sauce


crab and lobster cake, roasted red pepper aioli, slaw (apple, carrot, celery, onion) , pickled garlic scape



steak and eggs done right!
potato pancake, sliced prime rib, egg sprinkled with smoked sea salt and topped with cholula hot sauce
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Old 01-02-2017, 01:48 PM   #729
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All looks great. Can I ask what you left your culinary career for?
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seems like you got a dick up your ass well..get that checked
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Old 01-02-2017, 01:51 PM   #730
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Well I moved to a small town where my wife is from, meat dept. manager/ meat cutter at a grocery store
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Old 01-02-2017, 02:12 PM   #731
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Oh so still very much in the food industry though. Butchery is fun.
Sometimes the prospect of a small town is very appealing to me for the sake of opening the only good restaurant in town.
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Old 01-02-2017, 02:19 PM   #732
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Haha it's only good if the people will pay for what you want to make. I know for what I'd want to do at my ideal place I'd want to open, I'd only get business in the summer when the tourists roll in haha
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Old 01-02-2017, 02:49 PM   #733
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Well I moved to a small town where my wife is from, meat dept. manager/ meat cutter at a grocery store
What?! Cactus club for life yo!
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Old 04-16-2017, 03:03 PM   #734
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Long time no post so here we go.
Grilled ribeye tacos with a baby kale slaw(dressed in a sweet citrus vinaigrette) spicy pico de gallo, and avocado. I need to make these more often!



Ahi tuna lettuce wraps
Grilled Ahi w/ a sweet and spicy soy glaze and sprinkled with togarashi, cilantro, carrot, cucumber, pickled red onion, avocado and a hunan teriyaki sauce . This is on the list of must make again dinner!!




Surf n turf omelette
King crab, applewood smoked bacon, white and green asparagus, and roasted garlic . Finished with shaved Parmesan, olive oil and truffle sea salt



Wing Wednesday ! Buttermilk southern fried chicken wings with a spicy honey glaze. Messy, sticky, spicy good!!!!



En papillote 2 ways . Both cooked on a bed of spinach, baby kale, shaved Brussel sprouts, and carrot - Left- Togarashi spiced Basa topped with prawns -Right-. Smoked black cod with roasted suckling pig. Sauce is a Kaffir lime white wine sauce


Beer braised short rib on top of brown butter butternut squash noodles with a mushrooms mix, bacon, grape tomatoes and caramelized onions. Topping it off is a soft poached egg. This was all kinds of freaking goodness!!



Chicken and prawn red Thai coconut curry.



Chicken bacon eggs bennie served in a avocado half, on top of a bed of spinach. The hollandaise is kicked up with some garlic lime hot sauce.



Fillet mignon finished with truffle sea salt, red wine Demi glacé , brown butter togarashi spiced butternut squash noodles, roasted asparagus.



Pulled pork bennies on a grilled tomato and a BBQ hollandaise. Finished with pickled red onion, pickled jalapeño and scallions.



Sometimes I get a sweet tooth and have to make something.
Himalayan salted Kahlua chocolate mousse with vanilla whipped cream, sponge toffee, waffle butter cookie.
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Old 04-22-2017, 09:45 PM   #735
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nothing fancy, just tried to make hk cafe style pineapple buns

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Old 04-23-2017, 10:55 AM   #736
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Where can I get sashimi grade tuna for tartare etc?
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Old 04-23-2017, 11:07 AM   #737
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Angel seafood
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Old 04-23-2017, 12:17 PM   #738
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Do want the recipe for braised short ribs and butternut squash noodles :3
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Old 04-28-2017, 01:16 PM   #739
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Angel seafood
Are public sales available? Website doesn't say anything about it and there's 1 review all be it from 3 years ago saying they don't. I know, lazy fuck just call them right
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Old 04-28-2017, 04:43 PM   #740
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Their business model is a complete shit show anyway so just lie and say you own a restaurant. I've had to buy all my shit from them in cash anyways and picked it up.
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Old 05-03-2017, 07:13 PM   #741
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Next round of stuff. Some might notice the same veg. repeating in a lot of dishes. I've pretty much given up eating carbs/starches/gluten, giving in on a few occasions but have fazed it out of my daily eating habits. Been on this since the start of February and I think I'm down 35 or so pounds. Anyways, picture time!

grilled togarashi spiced salmon , with asparagus, zucchini, and tomato slices, finished w/ reduced rosemary balsamic


pan seared fillet mignon, topped with bacon jam and roasted garlic, roasted veg.


salmon en papillote, cooked on a bed of spinach, carrot, shaved brussel sprouts, roasted garlic and grape tomatoes. Finished with a korma curry sake sauce and sliced scallions


pan seared ribeye, roasted togarashi asparagus and zucchini, and seared sea scallops with a sake saffron beurre blanc


awesome burger I made for dinner tonight.
ground chuck and bacon mixture for the patty. Pepper Jack cheese and sun dried tomato


sitting on Spicy roasted garlic aioli, and a bed of spinach, topped with avocado and served with pickled red onions and local pickles.


cooked with a touch of pink left, just how i like it. Super juicy and flavorful!
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