Sakura Days Japan Fair, a family-friendly Japanese festival, is happening this weekend at VanDusen to celebrate the start of spring and the blooming of these gorgeous trees that line many of our streets in Vancouver. [You can check here for various locations in bloom.]

And what’s a fair without some good food? Many Japanese restaurants around Vancouver are participating with their own Sakura menus.

There are lots of other things to do during the festival that runs through the 28th of April:

Cherry Jam Downtown (April 5, 11am to 1:30pm) at the Burrard Skytrain Station
Tree Talks & Walks (April 5, 7, 8, 14, 15 & 21)
Plen-Air Blossom Painting (April 7, 14, 21 & 28 11am-2pm) – open for registration
Cherry Blossom Umbrella Dance Flash Mob (April 14)
Bike the Blossoms (April 28)

Visit the Vancouver Cherry Blossom Festival website for more info.

[There is an egg hunt for the kids at VanDusen tomorrow but it's sold out, and so is the SakuraB Bento Box Lunch today.]

Whatever you decide to do this month, I’m sure you won’t miss the cherry blossoms around the city. Enjoy them while they last. :-)

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Shelley and her husband used to own the Whitewater Ski Resort in Nelson, BC, where she ran the Fresh Tracks Cafe. [I've never been there, sadly.] The first two cookbooks were born out of guests’ and locals’ requests for their recipes. This third installation came together after the couple retired, when Shelley thought that she’s done writing cookbooks. Her previous book collaborators and friends were more than happy to help her produce this stunning collection of recipes for the home cook.

The book arrived before one weekend and it just so happened that we had already invited a couple of friends with the promise of a home-cooked dinner that Sunday. Luring people with food almost always works and it’s a good excuse to get together. We usually make something we’ve made before and/or are fairly familiar with, but we were feeling quite adventurous and picked 2 dishes from the book with our Italian and Chinese friends in mind: a tomato and red lentil bisque and a seafood pasta with an Asian twist. To make it even extra special, we made some fresh pasta an hour before dinner. There’s something about kneading the dough by hand and rolling it with a hand-cranked machine. And we don’t mind taking the extra effort to make something from scratch for friends and family — they are worth it. [** My stand-by fresh pasta recipe is from Giuliano and Lael Hazan's website, using 00 Flour.]

Whitewater Cooks with Friends by Shelley Adams

Our friends didn’t know they were going to be our test subjects for the cookbook until they arrived, but thankfully, they were willing to try whatever we served them. They helped us out in the kitchen, too. I love it when people get involved with the food, then enjoying the fruits of our labor afterwards in bowl- and platefuls.

We started off with the bisque with notes of cumin, ginger, mustard, turmeric, coriander, bay leaves, and a hint of jalapeño. The soup base of tomato, coconut milk and vegetable stock was hearty, but light enough that going for seconds would be easy to do even for a 3-course meal. Jens usually makes an Indian lentil soup similar to this, but we loved the Asian flavours mixed in here as well.

Tana's Tomato and Red Lentil Bisque

We chatted a bit while the fresh pasta was cooking in a vigorously boiling pot of water, and Jens was quickly sauteing the garlic, onions, preserved black beans, tomatoes, chili flakes, prawns and scallops. There was much anticipation as steam wafted from the thick bubbling tomato sauce, across the kitchen and into the dining room. Before tossing everything together, a vote for how much arugula should be put came up. It turns out we all like it, so we had some slightly wilted with the hot pasta, and crunchy ones added just before serving.

Fettuccine with Prawns, Scallops, Chilis and Preserved Beans

Barely a phrase was said amongst four while we devoured our initial helping. The touch of saltiness and umami from the beans, with the peppery arugula and the touch of acidity from the tomatoes and the sweet fresh seafood melded together just like old friends catching up where they’ve left off. The black beans were similar to capers in pasta dishes, imparting saltiness, so if you’re not into the latter for pastas, it’s a good alternative.

Dinner was finished off with freshly baked pear frangipane brioche tarts and tea. We didn’t get a chance to make dessert from the book because we’ve already pre-made the brioche and frangipane, but there were more than a handful of pages bookmarked for near-future use, such as Lava Cakes with Sour Cherries — oh, yes!

We’re enjoying Whitewater Cooks with Friends so far. In fact, we cooked a miso-glazed black cod from the book a few days after this feast. It will definitely be in continuous rotation in our kitchen, both for family meals and cooking for friends.

What we love about the book so far:

- Most dishes were familiar and approachable, with each recipe having a unique twist. Those we’ve prepared so far introduced us to flavor profiles we would have otherwise overlooked.

- The flavors are spot on and are perfectly balanced.

- Wide variety of recipes, even vegetarians and pescetarians would love.

- Most dishes are quick to make, about 30 minutes to an hour.

- Most ingredients are already things you’ll have in stock, or are easy to find. If not, they can be easily substituted.

- Recipes are clearly laid out (not paragraph style), and it’s hard to miss a step.

- Notes on where to get ingredients in Nelson BC, which I found quite charming. It makes me want to go to there for a visit.

- Small-town feel from the headnotes to the recipe notes (see above) but boasts of big flavors.

- Beautiful photography for each dish.

If you’re looking for another cookbook to add to your collection, this would be a valuable thing to have. Ah, and a bonus: you will find yourself using it more and more, too.

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It’s still Meyer lemon season and while my friends in California have had more than enough of it than all their cooking, baking, canning & preserving capacities can use up, here in Vancouver we get them mostly in pre-packaged Dandy-brand bags that remind us it’s the “The Chefs preference for desserts, beverages, main dishes and more!” I treasure every fruit because it’s not local to us. As much as I lean towards supporting local, Meyer lemons are imported treats I give myself permission to enjoy as much as I can.

I’ve made anywhere from lemon curd, lemon rolls, margarita, and putting lemon zest and juice in everything, but this Shaker Lemon Pie is the most special thing I’ve made from it this season. It makes me want winter to stay if only for the Meyer lemons.

The crust is money: flavorful, flaky and leaves you wanting more.

The lemon curd-like custard filling uses up the whole lemon (minus the seeds) and pleases the use-everything Asian in me. This pie is said to have originated from the Shaker community of Ohio, and because their lemons came from far away, they wanted to make sure they didn’t waste any part of it. I wouldn’t have it any other way.

Armed with a good mandoline, this shaker lemon pie can be yours, easy peasy. If you don’t have one, a little patience and a sharp knife will pull you through.

What you’ll need for the crust: Foolproof Pie Dough (PDF) from a previous post

• 2 1/2 cups (or 12.5 ounces) unbleached all-purpose flour
• 1 teaspoon table salt
• 2 tablespoons granulated sugar
• 12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
• 1/2 cup solid vegetable shortening, chilled and cut into 4 pieces
• 1/4 cup vodka, cold (no substitutes)
• 1/4 cup water, cold
• 1 teaspoon sugar (use for double crust pie)
• egg white of 1 large egg, beaten

And the simplest of recipes for filling:

• 2 Meyer lemons, very thinly sliced preferably with a mandoline, seeds removed (you can use regular lemons, but they will be tarter)
• 2 cups granulated white sugar
• pinch of salt
• egg wash from a small amount of beaten whole egg with a few drops of water

Preparation:

1. Mix the thinly slices of Meyer lemons with sugar in a small bowl. Let it sit at room temperature for at least 6 hours. Ideally you’d want to leave it for 24 hours. I did mine for 36 — heavenly.

2. Follow the instructions for the pie dough in the recipe. Preheat oven to 425°F and place a rimmed baking sheet inside. Oven rack should be in the lower third level.

3. Beat the eggs and sugar, combine with the macerated lemons. Pour into the pie plate with crust and place the other crust from the fridge on top. Flute the edges or seal with the tines of a fork. Brush the top with egg wash and don’t forget to cut vent holes with a sharp knife — whatever pattern you like.

4. Bake the pie on the rimmed baking sheet for 20 minutes, then lower the heat to 375°F and bake for another 20-25 minutes (check at 20 minutes for doneness). The pie is ready when an inserted knife comes out clean.

It’s less tart and more custard-y after a day or two and it gets better after a day. Re-heat for a few minutes at 350°F.

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I had my heart set on this cookie recipe since I got Alice Medrich’s book last year. What’s stopped me from making them was the need to refer to another page in another section of the book for the chocolate wafer recipe. This stresses me so.

One evening a couple of weeks ago, the need to bake something chocolate-y overruled my cookbook pet peeve. I just wish it happened sooner. The original recipe called for pecans and sour cherries, but I stuck to what we had on hand at midnight: cashews and dried bing cherries. J would have preferred hazelnuts, but we were out of them, too.

I debated about making my favorite homemade Oreos instead of trying something new–but this fruit and nut chocolate cookie might have just stolen my comfort cookie spot. Heck, they could even substitute for brownies.

They keep well for 2 weeks, but tend to disappear. Just saying.

Give them a try this weekend. I already saved you the agony of having to go to another page to begin the recipe. [There must be someone else out there who doesn't like this.] I have it all right here. Ha.

This recipe was adapted from Alice Medrich’s “Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth-Cookies“. It’s my go-to cookie baking book.

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Just like old chums, here I am again at odds with Mistress Winter. She vacillates between the sublime, the dreary, and anything depressing or wonderfully surprising in between. Yesterday was dreamy, a touch warm for the season, just the kind of day for last minute lunch dates and making any excuse to go out (coffee run!).

Krystal the Cat shows her appreciation, lolling on the floor. I'd do the same if I were her. Cats do have quite an enviable lifestyle, don't they?

The sun-worshiping cat and I were relishing every bit of this. I worked on the couch, the glass door ajar to let some fresh air in, computer on my lap, kitty on the area rug an arm’s length away. The radio announcer’s voice echoed from the kitchen, reminding us, “Enjoy the last day of sunshine (for the week), folks.” I did catch a glimpse of the sunset as I walked down Burrard street later in the afternoon to get some gelato, the buildings juxtaposed next to the snow-capped mountains from afar. I can’t complain about the view at all. And today we expect rain. Day after day of rain.

For those of you who don’t live in Vancouver (or the Pacific Northwest, really), let me explain by saying that our rains could be overbearing. I like baking in winter specifically to scare the doldrums away. So for the next few days, I’d like to propose baking some lemon curd rolls:

Here’s a zesty alternative to a favorite comfort food, the cinnamon rolls. Lemon curd squeezed between soft pillows of yeast-based dough and topped with melting lemon curd cream cheese glaze. It’s a welcome treat even if you’re not a lemon curd fan, and perfect for sharing.

I’ve made these a few times and we always finish it among family members. I suggest on preparing more as they do go fast. The citrus flavors could be deceiving, not too filling, that sticking to one roll might be a challenge.

If you make the lemon curd yourself (recipe below), you’ll have an extra jar to keep. You can top up the glaze with even more curd, or you can keep it for future consumption. I like having emergency lemon curd at hand. Why not?

So here’s the to the rainy days. I’ll be ready for you.

** Twitter, on the other hand, is another story. It’s easier to share what I’ve been up to in delimited semi-comprehensible outbursts. You can easily ping me there.

LEMON CURD ROLLS

he Lemon Curd Rolls recipe was inspired by my friend Tracy’s recipe for Sticky Lemon Rolls, and the Lemon Curd recipe adapted from the website, Earthbound Chronicles. The recipe for the glaze is a Gourmeted original.

Yields: 12 rolls in a 9”x13” glass or ceramic pan

Ingredients

Dough

• 2 ¼ teaspoons (1 packet) active dry yeast
• ¾ cup milk, warm (whole, 2% and 1% are ok to use)
• ½ cup (1 stick) unsalted butter, soft (mayonnaise-like)
• 4 ½ cups unbleached all purpose flour
• ¼ cup white granulated sugar
• ½ teaspoon salt
• ½ teaspoon freshly ground nutmeg
• zest of 1 ½ lemons (leave the remaining ½ lemon zest for the filling)
• 2 teaspoons vanilla extract
• 2 large eggs

Filling

• ¾ cup white granulated sugar
• ¼ teaspoon freshly ground nutmeg
• ½ teaspoon ground ginger
• ¼ cup lemon curd
• 3 tablespoons butter, soft
• zest of ½ lemon

Glaze

• ¼ cup butter, softened
• ¾ cup (6 ounces) cream cheese, softened
• ¾ cup confectioner’s sugar, sifted
• ½ cup lemon curd** (Recipe included at the end)

Preparation:

1. Prepare the dough with a stand mixer: Place warm milk in the stand mixer bowl and sprinkle with yeast; leave it for 5 minutes. Using the paddle attachment, stir in the butter, sugar, and 1 cup of flour. Add the salt, nutmeg and lemon zest. Stir in the eggs, vanilla and enough of the remaining flour to create a soft and sticky dough. Depending on the humidity of your kitchen, you might only need 4 cups of flour in total. Switch mixing with a dough hook once it more or less comes together as one mass; knead for 5 minutes, or until dough is elastic and pliable. You can test by pressing a finger against the dough and it bounces back quickly.

OR Prepare the dough by hand: Stir all the liquid ingredients and sugar in a large bowl using a wooden spoon. Add a cup of flour at a time and mix. Once it comes together to from one big piece of dough, transfer onto a floured surface. Knead by hand for 5 to 8 minutes. Sprinkle additional flour if the dough gets too sticky.

2. Tuck the dough into one big ball (pinch together at the bottom) and spray or massage with vegetable oil, just enough so the surface doesn’t stick. Turn the dough in the same bowl you used for mixing to grease it. Cover with plastic wrap and towel. Leave to rise in a dry and warm area of your kitchen for an hour. You can also place it in your unheated oven.

3. Prepare the filling: Mix all the ingredients in a small bowl until a thick homogenous paste forms.

4. Form the rolls: Lightly grease a 9”x13” rectangular baking dish with baking spray or butter. Transfer the dough onto a floured surface and pat with your fingertip to spread into a large rectangle, about 10” x 15” in size. Spread the butter evenly on top of the dough, leaving at least half an inch space from the edges. Pour the filling and spread evenly using the back of a spoon. Roll the dough along its length; pinch the end of the dough with the roll (not the sides where you see the spiral pattern) to keep it from popping open. Cut the dough evenly into 12 rolls using a sharp serrated knife or a length of dental floss by wrapping and tightening it around the dough until it cuts through the dough [see photo here]. You can also use a sewing thread if you like. The string method keeps the dough from flattening out during slicing.

5. Place the rolls cut side up in the baking dish in 3 x 4 arrangement. Cover the dish with a kitchen towel and allow to rise for an hour, or until it has doubled in size. [Want to bake them later? Cover the pan with plastic wrap and place in the fridge for up to 24 hours. When you’re ready to bake, remove the pan from the fridge and let it sit at room temperature for an hour before popping in the oven sans plastic wrap.]

6. Bake the rolls: Preheat the oven to 350°F. Bake the rolls for 35 to 40 minutes, or until slightly golden on top.

7. Prepare the glaze while the rolls are baking in the oven: Whip the cream cheese with a hand beater or a stand mixer with a paddle attachment for about 3 minutes. Add the confectioner’s sugar and mix until smooth before pouring the lemon curd. Beat for a minute, scraping the sides of the bowl with a spatula at least once.

8. Glaze the rolls right out of the oven. Spread at least half the glaze on the rolls as soon as you get them out of the oven. Save some for topping up individual servings.

Easy Lemon Curd

• 6 tablespoons unsalted butter, at room temperature
• 1 cup white granulated sugar
• 2 large eggs
• 2 large egg yolks
• 2/3 cup fresh lemon juice
• zest of all the lemons

Preparation:

1. Cream butter and sugar on medium speed in a bowl of a stand mixer fitted with paddle attachment. Beat until light and fluffy. Add the eggs and yolks, and mix until combined. Pour lemon juice and mix. Resulting mixture will not be homogenous and will have butter curds – don’t worry.

2. Pour into a heavy bottom pan and cook over medium heat. Stir constantly with a wooden spoon or spatula until it thickens, about 10 to 15 minutes, or until the curd reaches 170°F. Don’t allow it to boil or it will curdle. It is done when it coats the back of the spoon or spatula, and when you wipe it with your finger it will leave a trail. Transfer to clean bowl and set aside. Add confectioner’s sugar and beat until smooth and free of lumps.

3. Transfer into a heatproof glass bowl and cool before using as filling.

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Speaking of coming up for air, if you won’t be one of the busy bees who will be knee deep in the kitchen for hours, why not make this for your Thanksgiving dinner host?

Drop it off a day or two before the big day and tell them you appreciate all their efforts. Trust me, these babies and a glass of wine are better than a dehydrating dose of Red Bull. And the best thing about this recipe is that you have brownies in under an hour — including a prep time of less than 15 minutes! Using just one bowl and wooden spoon!

Even if you’re not celebrating Thanksgiving, I mean really…who needs a reason to bake brownies?

EASY FUDGE BROWNIES
Adapted from the book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich (Artisan 2010)

This has to be my favorite effortless brownie recipe: it takes less than 15 minutes to prepare by hand with just a bowl and a wooden spoon, and bakes in 25 minutes or so. It comes out perfect every time – a thin top and bottom crust that complements a smooth fudge middle layer. Now this may or may not be due to the special “ice bath” quick-cooling method of this particular recipe, but I’ve done it each time and it works!

Yields: one 9”x13” pan of chocolaty goodness

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 8 ounces (226.8 grams) unsweetened chocolate chopped (or use chips)
• 2 ½ cups (17.5 ounces) white granulated sugar
• 2 teaspoons pure vanilla extract
• ½ teaspoon table salt
• 4 large eggs
• 1 cup (4.5 ounces) unbleached all-purpose flour
• 1 1/3 cup (4.66 ounces) walnut or pecan pieces (optional)

Preparation:

1. Preheat oven at 400°F with the rack positioned in the lower third of the oven. Line a 9″x13″ metal pan with aluminum foil.
2. Place butter and chocolate in a large glass bowl and melt in the microwave twice for about 45 seconds, and for 20 seconds each thereafter. Stir with a wooden spoon after each interval until chocolate is completely melted and smooth.
3. Stir in vanilla, sugar and salt. Add each egg separately; making sure it is incorporated in the mixture before the next addition. Fold in the flour and beat vigorously until the batter is smooth and glossy. Stir in the nuts (optional).
4. Pour the batter into the pan and level. Bake for 25 to 28 minutes, until brownies begin to darken along the sides of the pan and pulls away from it. Insert a toothpick in the middle of the pan to test for doneness (only a fine crumb will stick to it). After 20 minutes of baking, prepare the “ice bath”: Fill a roasting pan or jellyroll pan with ice cubes and water.
5. Once the brownies are done, remove from the oven and immediately place in the ice bath to cool completely. Lift the brownies in foil and transfer onto a cutting board.

Storage: Keep in an airtight container for 2 to 3 days.

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The past summer, Shulie, asked me if I would be interested in contributing to the tree nut-free macaron series she’s hosting on her website, Food Wanderings. I immediately replied that of course, I would, but admitting that realistically it probably won’t be until Fall that I can commit to it. She assured me that October would be fine. Super. [Thanks so much, Shulie!]

Fast forward to our Thanksgiving month here in Canada. I managed to whip up a few batches of macarons to test, including my worst macaron experiment to date — it never even made it to the parchment paper. I found a workaround so that I still had my craving for toasted coconuts satisfied in macaron form. Because I like to humour myself, I made a very macaroon-ish macaron, that still tasted like the macaroon, but not quite. It’s still a macaron. Am I confusing you?

Coconut Macaron with White Chocolate and Lime Ganache

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Read all about my nut-free macaron (mis)adventures over at Shulie‘s and find out what I used to naturally color the white chocolate ganache. If you’re allergic to tree nuts like her son, you’re in good hands — definitely check out the other recipes on her website!

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There’s no denying we’ve resumed our “(more) WORK — you’re not on the island anymore” mode.

We didn’t wake up in the morning with the trivial decision of where to eat and which cheesery or winery to visit after finishing some work (sadly, we are conjoined with it). Instead, we grabbed our respective iPhones, turned off the alarm, and scrolled through the emails, and quickly replied to urgent ones. This is our life on the Mainland.

It’s good to be back. Bake on a whim. Whip up some cranberry and vanilla bean scones for a quick breakfast…

One of the first things I did after coming back: BAKE. It's good for the soul. It helps me return to my routines, too.

But I have to say, it really was nice to roll out of bed and walk down the hill from the hotel to this little French patisserie and get our fix of freshly baked goods. Rendezvous — French patisserie at Harbour’s End has that charming allure that makes you want to stay for a while. Adorable party tables with checkered pastel table cloths, painted wrought iron chairs, whimsical streamers and a generous amount of sunshine through its front glass door and windows will welcome you. There’s a French radio talk show in the background. Right outside the door is a wooden bench with square cushions if you just need a quick bite.

There was still a good selection left even though we arrived later in the morning. Oops. Vacation time.

We ordered a sizable loot:

And make no mistake: we left no calorie unconsumed. Still unburned, yes, but consumed? To our hearts’ content! The raspberry frangipane tart stole the show for both of us. The golden crust and almond filling with a hint of sourness from the sunken fresh raspberries hit these hungry tourists’ sweet spots. Amen.

If you’re ever on the island, this is one stop you shouldn’t miss. It was a treat to have it so close to where we stayed.

= = = = = = =

Rendezvous
126-4 Upper Ganges Road
Salt Spring Island, BC V8K 2S2
Phone : 250. 53. 8400

= = = = = = =

P.S. While searching for their address online, I chanced upon the owner, Brigitte Gonzalez’s video recipe for Cannelés de Bordeaux. Maybe, just maybe, I will try my hand at that. I just need to find some copper molds!

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Food + people + wine — check, check check. There’s only one way to think and answer a good friend’s enticing proposition. Say Yes! before she changes her mind.

You may or may not have heard of it yet, but there is such a thing called underground dining and its allure is immense especially if one acquaintance after another (and not to mention, print and online media) extol their memorable meals from such fine “secret” non-commercial establishments. I’ve been fortunate to finally get in on the city’s hidden gems. I’m telling you now to remember these three letters: NFA (No Fixed Address). It’s one of Vancouver’s underground “restaurants”, and one that I could personally recommend. JUST GO. [Email Chef Steve at nfa.reservations [at] gmail.com to book a spot.] I still brag to my friends about it, and I’ll tell you about it now.

On to our lovely dinner in June…

On a sunny Wednesday afternoon, arriving only a few minutes early, I ascended the sleek shiny newly renovated stone and metal staircase to the 2nd floor. The sous chef walking past me at the entrance of the building greeted me with hello and welcome even though I’m pretty sure he didn’t know where I was going. I had that ravenous look inn my eyes. Or yeah, it could just be the bottle of wine!

It wasn’t hard to find the place, as the lively chatter floating through the small hallway signals you where to go. The door opened to the kitchen where Chef Steve was, stooped over the prep table, while the medley of conversations at the next doorway summons you to join in. Everybody had a glass of wine on hand, I felt at home already. I proceeded to submerge my bottle of wine in the huge bowl of ice with the rest of everybody’s favorites. My good friend Mel (the lovely GourmetFury) and poured me a glass of rosé and I melted into a sea of Hi’s, Hello’s, Great To Finally Meet You’s, and enjoyed the wonderful company.

We eventually settled into our seats (unassigned, you can sit anywhere), sunshine splashing through the large two-way windows occupying an entire wall of the cozy dining room. There was an easy breeze flowing. It was a great evening. The menu was scrawled on a bistro-like chalkboard. I could barely read it with the reflection of the sun, but I was up for anything. Bring it on, Chef!

The amuse bouche of shrimp ‘ceviche’ was a refreshing way to start our 6-course meal.

You can tell that Chef Steve uses the freshest ingredients. Mmm… He said he goes to Granville Island to get the fresh picks. My kind of guy.

Our first course was a deconstructed beet salad that’s beautifully arranged on a plate. These are meant to be eaten together to appreciate their complex flavors. It was beautiful to look at as it was a delight to devour.

When the next course of soy and cinnamon lacqured duck breast was placed in front of us, we all swooned. Oh, the crispy skin! We were happy to take the “leftovers” from the kitchen after we finished the generous serving. You won’t say No to this.

A crisp prosciutto-topped poached halibut with chorizo croquette, saffron emulsion and chive oil was the third course.  The combination of textures and tastes left me wondering how is it that I’ve never eaten here before. This has to be my favorite of the evening. I could still taste the delicate flesh of the fish melting in my mouth as I take one bite after another.

Here’s the palate cleanser of meyer lemon sorbet and vodka from Bella Gellateria. You could never go wrong with Bella.

The fourth course, with a broth that we treated like liquid gold, was a seared ahi tuna with coconut lemongrass broth topped with tapioca. Divine.

I’m super picky with my creme brûlée, so it brought me much joy to eat a well made one for our last and sixth course to cap a scrumptious evening.

Still deciding whether “secret dining” at NFA is for you?

What kinds of dishes are prepared? There are 6 courses served for the evening. Expect seafood and meat/poultry, but more of the former, we live in Vancouver after all and it would be a shame not to showcase our fresh seafood! Chef Steve likes to prepare meals people won’t otherwise (usually) prepare in their own homes, which I think is just awesome.

Are the courses announced before the day of the meal? No. And that’s the beauty of it! I always say I pay my hairdresser and hair technician to surprise me. This goes for chefs and my food, too. Let me relax and enjoy some amazing food. Amen.

How much is a meal? Meals are by donation. The chef will let you know via email what to expect. Tipping is encouraged, of course. The Chef and his sous work passionately on their craft and you will find out about it when you dine with them.

Can the chef cater to my food needs? Please contact him at nfa.reservations [at] gmail.com to discuss. I inquired about no-meat options for the beau and he said he will be able to accommodate and will let me know when there is a time he would offer a menu that would be most suitable for him. P.S. Chef Steve is a nice guy.

How many people can dine together? Maximum of 12 people.

Will he prepare food in my home if I want to? Absolutely! He does private events and parties and you should definitely get in touch!

Book your next dinner at NFA and enjoy an intimate gourmet meal with a group of people who are in on this food adventure as well. You’ll never know what to expect, except for a great evening!

NFA Vancouver
Email: nfa.reservations [at] gmail.com

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