Autostrada Osteria is a casual osterie on Main Street, Vancouver between East 32nd and 33rd. The Co-Owner and Head Chef come from La Quercia, founder of La Pentola and co-owner of Cinara. The menu focuses on quality ingredients, fresh handmade pasta and few regional wines. […]
I love a good spaghetti recipe. But this quick and easy pasta recipe requires almost no cooking at all! It is clean, simple, healthy yet packs incredibly with bursts of flavour thanks to the roasted tomato! I feel like this is the perfect dinner solution […]
As the weather gets colder, I crave hearty, stew like dishes. Chicken Cacciatore is the perfect rustic poultry-vegetable ‘hunter’s stew.’ Making chicken cacciatore is super easy and it pairs great with rice, grains or pasta. And I love that it is filled with lots of delicious heirloom tomatoes. For this recipe, we’ve partnered with Fraser Valley Specialty Poultry (@fraservalleyspecialtypoultry), Buy BC (@eatdrinkbuybc) and Chef Clement Chan of Torafuku (@clementkitchan) on a very special project called “Cook Poultry Like A Pro.” #cookpoultrylikeapro #buybc
The key concept to the “Cook Poultry Like A Pro” is to raise awareness to support Buy BC Poultry For Freshness & Quality, Like the Pros Do! There are many benefits of buying high quality ethically and sustainably raised products that are raised locally here in British Columbia. “This province-wide networking event brings together chefs, farmers and food producers from across British Columbia to create more opportunities to bring BC food to plates around the province.” Not only are you buying fresh, in-season products but you are also supporting BC’s agriculture sector! #EatDrinkLocal #BuyBC #BCTastesBetter
The “Cook Poultry Like A Pro” project includes five dishes that were created by five different local celebrity chefs. Four food bloggers, like myself, will recreate these dishes at home. For this project, I choose the Chicken Cacciatore recipe from Clement Chan because I love his incorporation of Asian flavours in this classic rustic Italian dish. Something I often do when I’m at home too!
Meet The Five Celebrity Chef Recipes
- Chicken Cacciatore by Chef Clement Chan (Torafuku)
- Whole Roasted Chicken by Chef Alex Hon (West)
- Whole Roasted Duck by Chef Trevor Bird (Fable Kitchen)
- Roasted Squab by Chef Connor Sperling (Boulevard Kitchen & Oyster Bar)
- Roasted Goose by Chef David Hawksworth (Hawksworth Restaurant, Nightingale, and Bel Café)
When it comes to grocery shopping, we usually don’t like stocking more than 2 day’s worth. I love shopping at local farmers market and when it comes to poultry, I highly recommend Buy BC Poultry for freshness and quality, like the pros do! Fraser Valley Specialty Poultry are organic and raised without the use of antibiotics. The products are also available at The Farm Store in Chilliwack and at the following locations listed on their website.
Follow along our recipe below and also entered the online contest and vote for “The Recipe You Want to Challenge the Most.“
Sometimes when you order Chicken Cacciatore at restaurants, a lot of times it tends to have an overly sweet sauce with a overcooked piece of chicken. For Clement’s Hunter’s Stew we used both chicken leg quarters (bone-in) and full chicken wings. This is perfect because I’m a dark meat kind of girl and definitely a wings fan! The use of thighs will give this dish the needed juiciness.
After I removed the legs quarters and wings, I saved the remaining meat cuts and carcass to make a pot of nourishing Chinese soup.
To make the brine, in a small pot, toast coriander and cumin until fragrant. Add water, salt, sugar and bay leaf and bring up to a simmer. Strain the brine to a container and add ice so the brining water cools down and doesn’t cook the chicken when you place the chicken into the liquid. Allow the chicken to marinade for 2 hours in the fridge.
Meanwhile the chicken is being marinated, rough chop your vegetables. This is rustic cooking. I love that you don’t have to worry about size or anything else. Chicken Cacciatore in Northern Italy includes onions, carrots and celery. In the South, anchovies, olives and chili peppers are often used. Clement Chan version, incorporates bonito flakes, dashi, yuzu peel and also uses sake to deglaze the pan.
Fold in canned tomatoes, fresh heirloom tomatoes and jubilee cherry tomatoes. Add in peppers, mushrooms and organic baby carrots.
Pin the above image to your Comfort Meal recipe board to bookmark this page. We are so excited to share delicious recipes with you!
Disclaimer: this post is sponsored by Fraser Valley Specialty Poultry and may contain affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.. All opinions are my own.
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Over the years, Famoso Italian Pizzeria + Bar has been offering Italian dishes and Neapolitan pizza in Vancouver, Toronto, Calgary, Edmonton and other Canadian cities. We love their authentic Naples pizza – a thin, crisp crust, soft centre and fresh 100% Canadian cow’s milk mozzarella. […]
Doppio Zero Pizza is a Neapolitian Pizzeria in Como Lake neighbourhood of Coquiltam – specifically Como Lake at Poirier Street. I was pretty dissapointed the first time I couldn’t make it when Sherman and the wanted to meet up. Luckily, Josh arranged for another dinner to […]
Rosa’s Cucina Italiana is a tiny Italian restaurant in Port Moody on 2331 Clarke Street. This local Cucina is a classic mom and pop shop that offers homemade pasta. Unfortunately, well, it is just that, “homemade” – and not particularly gourmet. In a small market it may be considered a “gem”; however, with a larger demographic and competition it can only be considered mediocre. The self pro-claimed “best Italian food in the Lower Mainland” is quite the stretch.
This Italian restaurant has been opened for many years. The decor is dated and lighting is dim. It takes no reservations. You are seated on a first come first serve basis. We came on an otherwise quiet Thursday night and waited over an hour outside before we were seated. It is terribly mismanaged and understaffed. The husband and wife team simply can not attend to their patron at a reasonable fashion despite their best intentions. After we ordered, it took another hour before our food arrived.
Caesar Salad 13.50: One oily salad and fresh crispy Romaine lettuce, cheese and Anna’s homemade dressing. This salad was bland and requires some anchovies. If you are looking for a gourmet Caesar, I’d suggest heading to Boulevard Kitchen.
Meatballs 14: This side appetizer came with four giant meatballs. Uncharacteristic of a juicy and gourmet meatball, it lacked seasoning. I would prefer Glowbal’s truffled spaghetti and meatballs any day of the week.
Spaghetti with Italian Sausage 16.75: Unfortunately I’d like to say that Rosa’s completely missed the mark on the red marinara sauce. The sausage needed some seasoning and perhaps a little kick of peppers.
Spaghetti Vongole 16.25: Despite what the photo on their website suggests, the clams did not come with shells. It was tiny morsels diced and suggests previously frozen. We chose a garlic and oil base.
Spaghetti Carbonara: This classic Carbonara tasted much like their Spaghetti Vongole – switch out the clams for bacon. It was not a creamy pasta dish filled with cream, bacon and egg yolks like Spacca Napoli.
Homemade Gnocchi 17: Traditional Gnocchi made white cream sauce we soft and pillowy. The cream sauce was nice but also not very flavourful.
Rosa’s Cucina Italiana missed the mark on so many levels that it is hard to justify a re-visit given Spacca Napoli is just at up the street and Jimoco is not to far away. There are simply better food options in the Tri-Cities nowadays with better flavour profile, culinary execution and service.
And as a closing side note: Our dining experience was rudely interrupted by another patron (who probably was drunk) who mocked us by taking photos of us taking photos of our food, dancing around the tiny restaurant like a buffoon. His childish behavior was not addressed by the owners. No action was taken to put a stop to this clown. Instead, it left us accosted, saddened, and frankly a little angry that it our inconvenience was not acknowledged and that no apology was made. A restaurant that doesn’t value their customers does not value respect.
Rosa’s Cucina Italiana
Cuisine: Italian, Pasta
Vancouver International Wine Festival‘s Winery Dinners took place last night at Yew Seafood and Bar at the Four Seasons Vancouver Hotel. The Italian Dinner was featured Castello di Gabbiano‘s winemaker Frederico Cerelli for a night of exceptional Italian wines and west coast cuisine. Featured […]
I have a soft spot for a few restaurants on the intersection of Fraser and Kingsway. Osteria Savio Volpe is one of them. The other is Sal Y Limon. I love the classic rustic Italian dishes mixed with a few modern twists. Compared to our previous […]
June is Italian Heritage Month. As a celebration to Mangia! Vancouver Cibo Trattoria has curated a special three course menu for $38 per person. The menu is selection is well rounded and offers a good mix of vegetables, protein and pasta choices.
Insalata Caprese: To start, we ordered this classic Italian salad with mozzarella di bufula, tomato, arugula and aged balsamico. I love how clean and fresh the ingredients are. Another Primi option was minstrone with nettle pesto and crispy ceci beans.
Bistecca: Never have we had second thoughts about the secondi – grilled beef flat iron, salsa verde, tomato conserva, black garlic bagna cauda. Tender and perfectly cooked.
Tiramisu “Cibo”: deconstructed tiramisu with molten chocolate brownie nubs, marsala and espresso bitters.
For those dining with friends and family, you all do not need to order the same Mangia! set menu. If you please you can also pick from their a la carte menu like we did and share everything!
Pacific Octopus 14: marinated in preserved lemon and smoky chilies. Served with new potatoes and almonds. Refreshing and ever so tender.
Tagliatelle alla Bolognese 20: One of my favorite pastas from Cibo is this slow cooked pork and beef ragu filled with tomato and parmigiano-reggiano.
I’m so glad I got to try this new menu before baby arrives. We’re all looking forward to a new season and the upcoming Fall Menu!
Mon 7:00 am – 10:30 pm
Tue 7:00 am – 10:30 pm
Wed 7:00 am – 10:30 pm
Thu 7:00 am – 10:30 pm
Fri 7:00 am – 10:30 pm
Sat 7:00 am – 10:30 pm
Sun 7:00 am – 10:30 pm
900 Seymour St, Vancouver, BC V6B 3L9
Dazzling Cafe opened it’s first location outside of Asia in Richmond, BC. This uber cute and stylish cafe chain has locations in Taiwan, Hong Kong, Singapore and Malaysia. They are famous for their honey toast which comes in a variety of flavors. The presentation is […]
Cibo Trattoria and UVA Wine & Cocktail Bar recently refreshed their team with General Manager Mark Taylor and Executive Chef Jonathan Chovancek and Chef de Cuisine Josh Gonneau alongside Bar Manager Sabrine Dhaliwal. This fresh new take in the cucina offers new menu delicacies with comfort […]
Milk and Eggs Restaurant has been opened for a few months now. It is located in Richmond on 8888 Odlin Crescent and Cambie. I first noticed this place with their milk shakes and ice cream desserts. But then people started raving about their meatballs. So naturally I had to see what was so good. The restaurant is chic and modern and seats no more than 40 people. Service is friendly and welcoming.
Their soft opening menu includes a variety of appetizers, salads, and classic pasta and rice dishes like Pesto Cream Chicken Fettuccine, Meatball Penne and Katsu Port Cutlet on Rice.
Milk and Eggs special Deep Fried Chicken Wings 10.75: Tasty, well rendered garlicky whole wings. It is not too greasy and the skin is crispy. I appreciate that they give you the whole wing (wing, drumette and tip).
Prawn Chili Aglio Olio Linguine 13: Chili infused olive oil pasta topped with sauteed prawns. Add 1.50 for garlic bread. I enjoyed the subtle burst of heat. Four fresh tiger prawns. Although I would appreciate it much more had it been deveined.
Shitake Mushroom Stuffed Meatball Fettuccine 13: White wine cream sauce pasta topped with panko crusted meatballs stuffed with a shitake mushroom and preserved olive filling. We asked the owners whether they recommend the mushroom meatball or the classic tomato meatball and said this was the best seller. You get two giant fist size meatballs that is quite filling. It’s interesting and tasty that it had a panko crust. It was very juicy and wasn’t overcooked. I liked their cream sauce more compared to the chili linguine above. It feels less greasy and must more satisfying.
Although the portion looks lean, it is actually quite filling. It is great for sharing and having the option of snacks and desserts after.
I’m looking forward to trying other items especially their desserts and homemade ice-cream.
Milk & Eggs
Cuisine: Italian, Chinese Fusion, Dessert
Tue 12:00 pm – 12:00 am
Wed 12:00 pm – 12:00 am
Thu 12:00 pm – 12:00 am
Fri 12:00 pm – 12:00 am
Sat 4:00 pm – 12:00 am
Sun 4:00 pm – 12:00 am
8888 Odlin Crescent #1030, Richmond, BC V6X 3Z8
For lovers of Tannis Ling’s award winning Bao Bei, Kissa Tanto at 263 Pender Street is a must visit. It was voted number one enRoute Magazine Canada’s Best New Restaurant 2016. This highly anticipated restaurant with long lines and lengthy reservation waitlist does not disappoint. Executive […]
It’s that special time again at Famoso Neapolitan Pizzeria ! Every year around this time, Famoso shows celebrates Guest Appreciation Month throughout January. Visit any of Famoso’s 29 locations across Canada – Alberta, British Columbia, Ontario, Saskatchewan (including the new Rochdale location!) before January 21st and receive […]