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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 12-16-2012, 09:00 PM   #1
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Sarlo's Awesome Eatery (Your Creations Spinoff)

It's been a while since I posted up anything.
Apologies if there are any duplicates.

Facebook Page: http://www.facebook.com/pages/Sarlos...87476301380260



Kalamari




Bacon Armored Burger (The bacon is heat welded onto the meat)
Stuffed with raw milk aged cheddar, scratch made garlic aioli, hand cut fries




Bacon Armored Burger
This one is stuffed with goat brie. Pea shoots instead of lettuce.




Bacon Poutine




삼겹살 Under the Stars
Just another backyard party at the Eatery




Bruschetta
Homegrown heirloom tomatoes, roasted garlic oil, balsamic reduction




Japanese Curry Rice




Butter Poached Bacon Lobster Mac and Cheese
awaiting the bacon




Butter Poached Bacon Lobster Mac and Cheese
with Pea shoot salad




Beet Root, Arugula, Soft Unripened Goat Cheese
Shallot infused rapeseed oil red wine vinaigrette




Buttermilk Southern Fried Chicken




Chicken Noodle Soup
For my sick friends




Ingredients for Oysters Rockefeller
Panko in toasted bacon fat, bacon crumble, cream sauce made with oyster liquor




Oysters Rockefeller




Green Peppercorns Soaking in Cognac




Crushed Green Peppercorns (that were soaking in the cognac)




Wagyu Ribeye
Perfect crust, perfectly pink. My bro is a boss in the kitchen too!




Steak au Poivre




Roasted Garlic Butter (in the making)



奶油龍蝦 - Lobster in Cream Sauce (Chinese Style)



Fire Grilled Tiger Prawns



Fresh Bay Scallops



Cheesy Tiger Prawns on Toast
Sometimes my friends come to play too




Cedar Plank Grilled Salmon
Arugula, shaved aged white cheddar




Heirloom Tomato Salad




Beef Carpaccio with White Truffle Oil
Arugula salad, shaved parmigiano-reggiano




Cream of Turducken and Mushroom




Pumpkin Crme Brle




Chicken Cashew Stirfry




Zuppa Toscana




Duck Breast
Sous vide, then pan seared until crispy




Doenjang Marinated Perilla Leaves




Dark Chocolate Chunk and Walnut Cookies




Spaghetti Ragu alla Bolognese
50/50 Ground chuck and short rib




Cauliflower Soup




Penne (a carrier so we can play with ingredients)
Italian sausage, smashed asparagus, basil, shaved parmigiano-reggiano.
Garlic and chili infused olive oil




Mushrooms, Caramelized Onions and Duckconfit in a Cognac Cream Sauce




Fresh Bay Scallops
Seared in bacon fat, lemon creme reduction




Japanese Vegetarian Curry Puff Pastry Parcels




Soondubu Jjigae




Latkes and Tzaziki




Tiger Prawns in a silky smooth garlic cream sauce




Eggs Benedict
Slow cooked bbq meat, scratch made hollandaise




Rum and Eggnog Creme Brulee




Crepe
Scratch made chocolate drizzle, whipped cream, dusting of freshly grated nutmeg




Tonkotsu Ramen Broth - Don't worry, be happy
Ramen is on the way




Tonkotsu Ramen Broth - A small mountain of rendered pork fat
It all goes back into the ramen broth




Tonkotsu Ramen Broth - Bones removed. Spooning out the marrow




Tonkotsu Ramen Broth - Smashing up the slow cooked pork skin with a whisk




Tonkotsu Ramen - Slicing the Char Siu
240mm Yoshikane Gyuto
A bit of obligatory knife porn




Tonkotsu Ramen
Searing the Char Siu




Miso Tonkotsu Ramen - Pork Belly Char Siu
nappa cabbage kimchi, daikon kimchi, doenjang marinated kkaneip, spicy cucumber salad
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Old 12-16-2012, 09:02 PM   #2
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More info on this? Are you opening up your place to people?
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Old 12-16-2012, 10:16 PM   #3
Where's my RS Christmas Lobster?!
 
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..nuff said
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Old 12-17-2012, 01:45 AM   #4
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Why the hell did I open this thread at this time.

Hunger explosion.
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Old 12-17-2012, 06:50 AM   #5
Where's my RS Christmas Lobster?!
 
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I'm eating right now and I think I just got hungrier...
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Old 12-20-2012, 04:10 PM   #6
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this is..........amazing...!!!
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Old 12-20-2012, 05:02 PM   #7
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Quote:
Originally Posted by Energy View Post
More info on this? Are you opening up your place to people?
Also wondering the same thing
Looks saaaoooo gooooood
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Old 12-22-2012, 08:38 AM   #8
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Nice work!
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Old 12-22-2012, 12:49 PM   #9
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Are you a trained chef or by hobby?

Do you just cook as a hobby for your friends or do you have a secret underground restaurant open to word of mouth/referrals/public?

Please share!
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Old 12-22-2012, 01:08 PM   #10
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February 14, 2013: Table for one, please.

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Old 12-22-2012, 09:27 PM   #11
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No Sarlo, henri can't come over
but I will for moar food
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Old 12-24-2012, 01:03 AM   #12
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Quote:
Originally Posted by darthchilli View Post
No Sarlo, henri can't come over
but I will for moar food
Nagdabbit!!!
Trading 1 lobster for 1 Henri sounded just little too good to be true.




Quote:
Originally Posted by sh0n View Post
Are you a trained chef or by hobby?
I have zero training.
2 years ago, I started looking seriously at cooking as a good hobby to pursue. It's a pretty big hobby for me now. (You'd be surprised the amount of info you can absorb just by watching YouTube and Food Network all day long).

1. Hobby = Have fun.
2. Better Hobby = Benefits people around you
3. Really Good Hobby = Won't suck wallet dry (revenue neutral)
4. Bestest Hobby = Make you enough profit so you can
Spoiler!





Quote:
Originally Posted by sh0n View Post
Do you just cook as a hobby for your friends or do you have a secret underground restaurant open to word of mouth/referrals/public?

Please share!
Currently, I've just been feeding friends and family. But they have brought friends over, who then in turn bring more friends.
I'm having a blast so I'm quite ok scaling this up a bit more.


Some Rambling
Spoiler!




Current Situation:

- Skills are bleh. I'm no pro. I'm in learning mode.
- I cook for friends and whoever they bring over.
- Nothing is set in stone. People come whenever. People eat when food is done.
- I get a break and to eat with people (it's a good perk).
- Costs: people usually chip in a suggested donation to cover costs + BYOB + 1 for the chef.
- Friends just all pitch in and help tidy up afterwards leaving me with a clean kitchen (MAJOR AWESOMENESS!!!)
So it's more like friends hanging out. I just tackle whatever I feel like trying to learn to make.
Hobby Scale 2.5? Still ends up costing me a bit
I get a chance to share a meal, hang out with friends new and old over a couple beers.



Short Term Objectives:
- More friends
- More practice
- More confidence
- More chances to play with crazier ingredients.
Would like to be Hobby Scale 3 (revenue neutral).


Longer Term Objectives:
- Pseudo underground restaurant
- private dinners by word of mouth and reservations only.
- Not formal, but let's just call it less casual
- Guest in dining area, I focus in in kitchen
- Fancier foods, actual plating, timely dinner with practiced recipes.
- Guests don't do dishes.
Hobby Scale 4, I get enough donations back to make investments like more experiments, more DIY projects and stuff.




Would like to move from current situation to end objective.
Any thoughts, tips are suggestions?

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Last edited by Culverin; 12-24-2012 at 01:16 AM.
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Old 12-24-2012, 01:13 AM   #13
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Another sous vide duck breast.
I really need a proper camera.




Brulee Half a bannana, Other half chocolate drizzle
Yay breakfast of leftovers!





Butter Chicken
Anybody got a legit indian grandmother who can teach me stuff?





Bouef Bourginon
Roasted garlic mash, pea shoot salad with red wine vinaigrette.
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Old 12-26-2012, 10:33 AM   #14
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Hypothetically speaking, if I opened this up to some of you guys...


Here are some possible menu examples:


Simpler: bruschetta, Fettucini carbonara, caesar salad, freshly baked cookies

Medium: duck confit and mushrooms on toast, butter tiger prawns with bacon mac and cheese, pea shoot salad, creme brulee

Advanced: prawns on toast, cauliflower soup, duck confit w/ orange sauce, chocolate mousse

Even crazier: ??? (carpaccios, lobsters, duck breast, oysters)


Just curious what kind of meal/price you guys are interested in if at all?
Keeping in mind that (I'm no pro, No table service, more like friends hanging out).
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Old 12-26-2012, 12:01 PM   #15
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Good ingredients cost money so whatever price that reflects the ingredients is alright by me. I'm all up for the crazy.
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Old 12-26-2012, 07:07 PM   #16
My dinner reheated before my turbo spooled
 
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nice work man. your dishes look great!
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Old 02-05-2013, 12:12 AM   #17
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Chili Chuck and Short Rib
Greek Salad
Hand cut fries, fried in tallow *(like when Julia Child still ate at McDonalds)




Lobster Scrambled Eggs, Mini Croissant




Butter Poached Lobster Rolls
Lime aioli, caramelized shallots.
Substituted the roll for Chinese sweet bread toasted with the poaching butter.




Lobster Poutine, Lobster Bisque Reduction Gravy




Lobster Grilled Cheese, Pea Shoot Salad
Lobster, Double cream brie, aged sharp cheddar, parmigiano-regiano, shallots, chives, pea shoots, lap cheong (chinese sausage shaved paper-thin).
Slathered all over with lobster butter then grilled.




Lobster Avocado Spring Rolls
Tamarind dipping sauce
Yeah, I kinda shameless ripped this off from Cheesecake Factory, except I added lobster



Apple Pie
What else needs to be said?




Whole Lobster Poached Two Ways.
Butter poached tail and claws. White wine cream poached knuckles wrapped in crepe. Lobster bisque reduction, nori paste.
Yes, I'm aware the plating is horrible




Scallops steamed white wine, shallots, garlic, fennel and cream





Scratch made tsukune, double cream brie, garlic stems




Small bites to grill over the pit fire
Bacon and beef wrapped asparagus, enoki, garlic stems. Chicken and onion skewers.
Apparently winter doesn't scare my guests.




Fettuccine, marinara, basil, parmigiano reggiano
Scratch-made.




Hand cut fettuccine, chardonnay and scallop cream reduction, pan seared squid.




Ravioli canard e funghi
Duck confit, caramelized mushrooms, brandy, zinfandel reduction and cream. Shaved parmigiano-reggiano. White truffle oil.





Greek Style Slow Roasted Lamb Shoulder
Rosemary, Oregano, Garlic, Lemon, Onions




Lobster cream with Corn Soup
Tempura tiger prawns, parsley and lemon drizzle.




Basa filet
Browned butter and capers. Poached quail eggs with parsley lemon olive oil over crisped potatoes. Beet, celery salad, sheeps milk feta.




Fettuccine Carbonara
Fresh made pasta.




Spaghetti and Italian Sausage Meatballs.
Shaved parmigiano-reggiano.
From scratch. All of it. (except the cheese? )
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Old 02-05-2013, 12:23 AM   #18
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Old 02-05-2013, 12:23 AM   #19
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fuuuu my mouth is watering just looking at those pix. You got me hungry
Looks amazing as always
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Old 02-05-2013, 12:38 AM   #20
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Old 02-07-2013, 12:32 AM   #21
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Gyu Don, Onsen Tamago (that didn't turn out so great)
pickled ume and shiso




Pan Pizza
From scratch of course.



Thanks for the kind comments guys!!!
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Old 02-07-2013, 03:40 PM   #22
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Old 02-07-2013, 07:55 PM   #23
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I want to work with you, and yes I'm aware that you don't do this for a living.
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Old 02-07-2013, 08:11 PM   #24
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These pictures make life on the internet and social networks so difficult.. always get hungry after...
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Old 02-07-2013, 09:29 PM   #25
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soooo can i eat some?
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