Our friend Luis Valdizon shot and edited this video capturing the vibe of our last dining event, Railway Moonshiner. Thanks to everyone who came out and supported!
Author: Butter On
Thanks to everyone who came out to Railway Moonshiner, our latest culinary happening. We were lucky to collaborate with some of the city’s best on this one. Craig and the team at Union Wood & Supply Company were amazing hosts; Todd Graham of R&B Brewing Company outdid himself with a truly unique hickory smoked red ale that was a […]
We are once again honored to be collaborating with the city’s finest for an event on September 29th, 2012 that’s called Railway Moonshiner: hand-crafted wood, cask ale, & eats. In partnership with Union Wood & Supply Company, Inner City Farms, and Todd Graham of R&B Brewing Company we will be serving up a delicious stand-up supper that showcases Inner City Farms […]
If you appreciate supreme technical wizardry and like watching things get crispy and glazed, then you will like this video of Tokyo chef Seiji Yamamoto preparing eel. Thanks to Cooking Issues for the link.
Cherries are here and it is time to do fun things with them. One thing that is really awesome, and somewhat unexpected, is to marinate them as you would olives. It was first shown to me by James Walt at Araxi, and since then, I’ve seen the idea pop up on the Ideas In Food blog and in […]
During the days of May 2-6, come upstairs from Le Marché St. George with a coffee or pastry in hand, hang out with the chefs while they prep for service and view the curated art showing in the space. Naomi Horii of Butter on the Endive has brought together photographers David Zilber, Hana Pesut, and […]
Butter on the Endive Pops-Up Butter on the Endive is gearing up for another great event. This time we will be taking over the beautiful space above Le Marché St. George from May 3-6 to hold 3 consecutive 5-course dinners, with a casual Sunday brunch to cap it all off. Each of the dinners will be created […]
Nettles are here so spring can’t be far behind. My sister brought some tender young shoots over from Gabriola this weekend and they made there way onto pizza yesterday and into a fritatta this morning. I’ve never gone searching for them in Vancouver, but am sure there are some out of the way places in […]
This is some next level shit. I hope I’m still cooking at 85.
I challenged a colleague to a cook-off today. One hour to make one dish with mussels or clams as the main ingredient. An impartial judge would then taste the two dishes and makes a decision. Sounds like fun, right? I made a riff on clam chowder – kind of Italy meets the Northeastern United States. […]