Chef Fowke

Okay, this is very sat; I really enjoyed Fat Guy and he helped me with my first restaurant, Rare in Vancouver... his advice on "a term not yet coined' social media and concept were invaluable. Then his dog ate the floor out of my car. I was totally pissed off, but... ...I got to meet Anthony Bourdain through him. We chatted on 911 - first hand account of the tragedy as he watched the smoke and destruction from his window a few blocks away. A very surreal day. Ate oysters at 5am, drank wine all day - and was amazed by a lawyer who left a million dollar practice because; as quoted by him "I really enjoyed practising law, with Lunch being my favourite part of the day". Smart guy, fat guy, fun guy and a pompous ass. Glad I was able to spend a little time with him. Fat Guy's Dog Eating!

Good for you! I will be back in 'toon soon - I will make sure to make a scene.

....let's not forget pork belly at Kits Daily for the under 15 crowd. Always a crowd pleaser.

Bibo is better - and mostly great. Pay the extra $10 and get the premium cheese/toppings. Wow factor of 10/10. Cheaper pizza are good. Still looking for something green and crisp to contrast with the brilliant pizza. Right now it is my go-to-place for a quick in and out pizza. Want to be able to linger for a few hours in the atmosphere. Novo - pizza crust and pizza sauce are off the meter good. Like sitting in a 100 year old pizzeria in NYC good. Toppings are improving everyday. But best of all is the 'other factor'. Nice selection of great menu items (antipasto platter is 10/10) with the wine program being the best of all the new pizza joints.

Wow - I am floored. Sad.

Had lunch at Bibo on Saturday. Very clean, simple room with a great tomato sauce and dough. Really enjoyed the product - but had to be open minded. The menu is old world and if you do not ask for help... and how to order you will be disappointed. Just ordering a pizza does not work.

To all my good friend here at eGullet.... I am pleased to announce that we have just completed two weeks of ‘soft openings’ and training. The official opening day of KITS DAILY KITCHEN was May 1st 2010 with a sold out room. The new business is very simple – I have opened a fresh, airy room in the heart of Kitsilano – two blocks from the beach and Granville Island with easy access to downtown. The room is open, clean and minimalist; while still showing a Kitsilano charm. The food is fine, but the room is not fine dining, rather comfortable and simple elegance. Quintessential West Coast Cuisine. The same can be said for the service – details are important, but never stuffy or unapproachable. But the Life to the project are the menus. They will be created daily... I will be purchasing, prepping and cooking every dish DAILY. No Sous chef, line cook or pastry cook – I will be preparing a dining experience for 30 people each night. My wife and two of my favourite people will be hosting the tables. The food will be supported with a Daily wine list of 12 – 20 labels that support the food. All my food is sourced locally – with an international flavouring of accoutrements. The menu is very personal, passion driven and I plan to have fun. I might be 6 – 12 months ahead of the economy, but I cannot open a ‘recession driven’ restaurant. My food, service and wine are all leading edge and top quality with strong traditional roots – I will never discount the experience or the quality and will always stand behind my pricing. I can pass on great value in the fine food segment, while still delivering a room that is fun and lively. For more information about the restaurant please visit www.kitsdaily.com If you would like to receive a Daily menu update, please email me at brian@cheffowke.com to join the Daily mailing list. Each day the Daily menu will be emailed to you at 4pm.

No kidding - WOW! Thats more stuff and a better inventory system then at my restaurant.

Biggest peeve - staff washroom. WHY??? ...simple, it goes in the bowl or the waste basket. Not on the rim or floor. (the staff washroom is just off the kitchen at MonBella - to close for such a display)

Surprisingly, lamb cheeks are flooding the market in Vancouver this month - very sweet and easy to braise.

Hey thanks! Kits is cool. 1st ave West is a gem. Make sure to contact me about pre and apres events in the neighbourhood - Granville Island before and a walk on Kits Beach afterwards is a must! Talk to you soon. Brian.

Hey - I am still alive and in Kitsilano!!! Ping me.

I have 20lbs of veal tongue from a local organic, free roaming rancher in BC. I am curing them over night and am going to smoke them tomorrow --- serving them like pulled pork. Anyone done this before? Any suggestions - or advice?

Speaking of Spanish, can I put a request in for kick ass Churros? Light, crispy on the outside, a bit of chew in the middle, dipped in the richest dark hot chocolate.... ← Now that is the perfect brunch food! With a couple of shots of espresso - you will be able to conquer the world. Let me see what I can do....great idea!

We were the table of 5, we`ll definitely have to come by in the next 2 weeks then. Geez, so much for new years`resolution for keeping off the pounds! Thanks again for a great meal! ← Okay - you were the good looking group on the banquet!! (that banquet is the original Lumiere banquet - as are the chairs in Mon Bella - Brad bought all the seating and tables from Lumiere when Rob Feenie left). Next time you are in....Please say hello so I can come out and chat.

Hey Chef Fowke, We just had an excellent meal at Mon Bella, I was very impressed with your French No Dine-out menu. Your Tuesday Tasting menu looks interesting as well, I'll probably swing by next week to try your Italian No Dine-out menu next week with a another set of friends. Thanks! ← GREAT! ...were you the table of five or the ten (the two tables that had the prix fix!) And I guarantee the Italian menu is better. I am very comfortable with French; I really had to work the Italian menu - and in the end it is going to be the stronger of the two. More exciting is - we are going to do a best of in a week; taking the best of both menus and running it for a week at $38. Now that is going to be a great week to visit.

Did you clean and trim the tongue before you poached it in the court bouillon?

It was easier in 2006 - I had one restaurant and all the time in the world to invent, prepare and play with food. 2009 is a lot busier, and I am entering into the busiest food event of the year in Vancouver - Dine-out 2009. (My new kitchen is too new to participate, but am offering a 'simular' menu to the public). Long story short! I fell in love with braised beef tongue while traveling through Europe. Each region did it differently and it was always wonderful. In BC I have braised duck tongues and pastrami'ed deer tongues. I now need to braise huge cow tongues for a menu that runs a week. Anyone have any experience with cow tongue? Suggestions? My vision is to braise the tongue in the Campania style with lots of spice and savoury -- and finish it with a cool cucumber/tomato/rosemary relish (BC has a great hothouse industry in the winter). It will be part of a five course tasting menu, as follows (pardon the Italian - the script has not been edited yet - these are my scratch notes): RIBOLLITA SOUP CANNELLINI BEANS, CHORIZO SAUSAGE, CABBAGE, OLIVE OIL POLPO ALLA GRIGLIA CON LIMONE GRILLED OCTOPUS, PARSLEY, CHORIZO ROASTED GARLIC, PRESERVED LEMON VONGOLE AL FORNO CON OREGANO CHERRYSTONE CLAMS, SALT CURED LOIN PROSCUITTO, ITALIAN BREAD CRUMB, EVOO LINGUA BRASATA BRAISED BEEF TONGUE, CUCUMBER, TOMATO, ROSEMARY, AGLIANICO DEL TABURNO CLASSICO ITALIANO AFFOGATO CHOCOLATE, HOT ESPRESSO, DOUBLE VANILLA BEAN ICE CREAM

Exactly!!! But with the huge influence of Spanish cookery in Vancouver (similar food source, availability etc etc) I used a thin tomato (Italian) sauce spiked with Banyuls vinegar. The extra acid set the eggs nicely. Great, clean look and the fats where cut nicely by the vinegar. Tomorrow I will add HEAT – some different chilli peppers.... I will keep you posted – but will probably have to change threads.

Looks pretty good to me, Chef. The French bennie is right up my alley. Perhaps another sweet dish? When will this start? ← I need a week or two to test and try the details - tonight I was working on the Italian Benny - I am poaching the eggs in tomato sauce - really cool effect and flavour --- it is great to be back experimenting and pushing the boundries of flavour. Brian.

Not to SHILL... ...I have been working on a new brunch menu. Going to keep everything local, with international recipes. Here is where I am at so far - help and suggestions would be appreciated. FRENCH TOAST $10 BUTTERMILK PAIN PERDU FILLED WITH PEACHES/ HOT PEPPER JELLY/BIRCH TREE SYRUP & CINNAMON CRÈME FRAICHE CROQUE MONSIEUR $10 CROQUE MADAME $11 BIRCHERMÜESLI $8 YOGURT WITH DRIED FRUIT, HONEY AND GRANOLA OMELETTES $12 SERVED WITH BROWN BUTTER SMASHED POTATOES, PROVENCIAL OVEN ROASTED TOMATOES, CHERVIL & ALMOND SALAD FRITTATA ALLE PATATE – LEEK, POTATO, PECORINO CHEESE FRITTATA ALLE SALSICCIE – SPICY SAUSAGE, CIPPOLINI ONION, OREGANO, GORGONZOLA OMELETTE FIN – TARRAGON, SNIPPED CHIVES, GRUYÈRE CHEESE OMELETTE DU CHAMPIGNON – WILD MUSHROOMS, THYME, CHĘVRE CHEESE EGGS BENEDICT $12 SERVED WITH SALADE MAISON & BROWN BUTTER SMASHED POTATOES CANADIAN – CANADIAN BACK BACON FRENCH – PORK BELLY, PROVINCIAL TOMATOES, TARRAGON - BÉARNAISE SAUCE ITALIAN – CHORIZO, MARINARA SAUCE, ROMANO CHEESE WET COAST – SMOKED SOCKEYE SALMON, PRESERVED LEMON This is very rough, first draft - ping me ideas and suggestions on what BC/Vancouver is all about at Brunch.

After many pleads with Tourism Vancouver - I am not participating in Dine-Out this year. Darn, I am really going to miss the rush. Dine-Out falls at the perfect time of the year. Cooks have had a few weeks to relax after the busy Christmas season and are biting at the bit. Credit card statements are coming in for everyone - and a cash injection is welcomed. Because my new project at MonBella Bistoria is so new, it is probably good that I am not going to have the massive flood of customers in a week - I am still trying to figure out where to store the spatulas, pans and inserts. I am interested in feedback; I am leaning towards being the 'alternative' to Dine-Out Vancouver. A place that locals and restaurant guests can go and escape the volumes. ...with just a few scratches on paper, I think I will run menus like this: FIRST WEEK; FRENCH – AL A CARTE $10 APPETIZER, $18 ENTRÉE. 5 COURSES; $38 CHESTNUT SOUP CRÈME FRIACHE, DUCK CONFIT, SNIPPED CHIVES PISSALADIÈRE ANCHOVIES, BLACK OLIVES, THYME, OLIVE OIL PIZZA SPOT PRAWN NICOISE PEMBERTON POTATOES, CODDLED EGG, HARICOT VERT, LEMON/MOUTARDE DE MEAUX VINAIGRETTE, TARRAGON 'GIGOT A LA CUILLÈRE' 36 HOUR BRAISED LAMB, ARMAGNAC, GARLIC, GRATIN DAUPHINOISE SACHERTORTE BITTERSWEET CHOCOLATE, APRICOT, VANILLA WHIPPED CREAM SECOND WEEK; ITALY – AL A CARTE $10 APPETIZER, $18 ENTRÉE. 5 COURSES; $38 RIBOLLITA SOUP CANNELLINI BEANS, CHORIZO SAUSAGE, CABBAGE, OLIVE OIL POLPO ALLA GRIGLIA CON LIMONE GRILLED OCTOPUS, PARSLEY, ROASTED GARLIC, LEMON VONGOLE AL FORNO CON OREGANO BAKED, CHERRYSTONE CLAMS, GARLIC, ITALIAN BREAD CRUMB, EVOO LINGUA BRASATA BRAISED ‘PINK’ BEEF, CUCUMBER, TOMATO, ROSEMARY, AGLIANICO DEL TABURNO CLASSICO ITALIANO AFFOGATO CHOCOLATE, HOT ESPRESSO, DOUBLE VANILLA BEAN ICE CREAM Stick to my style - keep everything; local and organic first, just local second and international organic lastly. With this approach I can keep tables available for the locals 'who just want to go out for good food' and the hotel guests who did not know they had to book a month in advance of arriving in the city. How are other new restaurants dealing with Dine-Out? Who (of the big boys) decided not to be involved?

Why baking powder instead of yeast???

...another example of why eGullet is invaluable to Chefs!!! Does anyone have any experience with this recipe? ...edit for bad spell check!

On my Grandville Island Tour/Cooking Class this weekend one of the attendees described a recipe she had for bread baked in a turkey. She thought it was probably a Mennonite recipe named Bobart. After exhaustive search of the internet I cannot find anything. Has anyone heard of this? Attached is the recipe she sent me: Bobart - Raisin bread for stuffing turkey/fowl Soak I c. dried raisins/dried fruit of your choice in boiling water Scald 1c. cream; cool Beat 2 eggs 2 ¾ c. flour 1 tsp salt 1 pkg yeast 1 tbsp sugar Combine eggs and cream; add to flour mixture Mix by hand or in Cuisinart to a ball Add ¼ c. water, remove from Cuisinart Drain fruit and flour the fruit and knead into the dough Rise until doubled and knead again Place dough in cavity of turkey after it has roasted for ½ hour Roast until done, about 2 hours Cover with foil if browning too much