Archive for category Guest Chefs

Chef Alan Dee

chefalandee_theinvisiblechef

I have worked with Alan who at first was my Sous Chef at the Spanish Restaurant we worked at.  I would love to embarrass him with some funny kitchen stories but for every funny story on him he has about 5 on me! Trust me when I say mine are stupidly embarrassing… Work aside I am now honored to say Alan is in my close circle of friends going on for 12 years or so. He’s come a long way since arriving in Vancouver and runs his own successful personal chef business named The Invisible Chef.  Alan also teaches cooking classes at several locations through-out the lower mainland.  His charm and wit both make him a terrific instructor. One location would be at the  Well Seasoned in Langley.

While Alan loves cooking healthy Mediterranean flavours he hails from Quebec.  Alan speaks so fondly of his mothers cooking and recalls these memories with buckets of  love and sentiment that I thought we should ask him about his culinary roots. Read the rest of this entry »

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Share Your Passion

I want to know what makes you tic!  If you are interested in being interviewed or writing a small article or recipe with us please let us know!

I’ll look forward it!

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Chef Ty Sadorsky

LIME CUMIN DRESSING

by Ty Sadorsky, Executive Chef – Big River Brew Pub and Restaurants

  • 2 tbsps. red onion, finely chopped
  • 2 tbsps. fresh cilantro, finely chopped
  • 1 clove garlic, minced
  • 3 tbsps. white wine vinegar
  • 1 tbsp. Dijon mustard
  • 3 tsp sugar
  • 1 fresh lime – zested and juiced
  • 1/2 tsp. ground cumin
  • 1/8th tsp. chili powder
  • salt to taste
  • 2 cups vegetable oil
  • 1/2 cup olive oil

With the exception of the olive oil and vegetable oil combine all ingredients in a large bowl. Using a whisk or electric mixer slowly pour in the oil. A thin drizzle will help to emulsify the dressing. Store in refrigerator for up to 2 weeks.

Switch up? Why not use the dressing as a marinade for chicken.

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