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Testimonials
We were delighted to have Owen and his team conceptualize and create an amazing evening and dining experience for us and our friends. He has a great light touch to his dishes with extraordinary results. The service was perfect and helped create a truly memorable evening.
— Sven and Juliette Freybe | Clients
Tag Archives: vancouver catering
April 5, 2012
Chef In Residence: A Collaborative Food Project
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, … Read More…
March 3, 2012
Save Food From The Fridge
Last night Naomi showed me the site Shaping Traditional Oral Knowledge and I think it is brilliant. Designer Jihyun Ryou has created a project that highlights traditional food storage methods with an aim to reduce energy and waste. She has … Read More…
February 29, 2012
Inside the mind of chef sean brock
Interesting look into the kitchen notebooks of Sean Brock, chef of McCrady’s and Husk in Charleston, North Carolina.
February 23, 2012
Required Reading
You can easily get lost on the internet, and I often do. Here’s what we’re reading at the Butter on the Endive office this week: An interview with Chef David Kinch of Manresa on Eater.com. Hat tip to Jake for … Read More…
February 23, 2012
Gumbo
Last year I was lucky enough to do some consulting for a new restaurant with a focus on the cooking of the Southern United States, with a focus on New Orleans. I knew next to nothing about this type of … Read More…
February 22, 2012
Black Garlic Granola
With some fermented black garlic left over from an event a few weeks back, I’ve been playing around with it the last little while. This latest experiment was once again inspired by the Eleven Madison Park cookbook (solid gold by … Read More…
February 20, 2012
Fried Chicken
In my mind, frying chicken is one of the funnest things to do on the planet earth. First off, there is the transformational process of taking a pale, floppy, dead bird, and through a process that can only be described … Read More…
February 16, 2012
Black Garlic
I just tried this cool technique for making what is essentially black garlic leather in the Eleven Madison Park cookbook. You take fermented black garlic cloves, pass them through a tamis or fine-meshed sieve, roll the puree between two pieces … Read More…
December 22, 2011
Mountain Rose Apples
This is a Mountain Rose apple and comes courtesy of Tyler Gray, founder of Mikuni Wild Harvest (and my neighbour). They come from the Hood Valley in Central Oregon and are grown only by a small number of orchards. As … Read More…